Grandma's Sweet Sourdough Bread (Fred Bread)

(This is not the traditional San Francisco style sour dough. The bread is very soft and sweet in flavor. In order to make this bread, you need an established starter. If you don't have access to one, it may be possible to create one using the ingredients used to feed the starter. I have not tried this, so I don't know how it would turn out.))

To feed the starter:

1/2 c. sugar

3 T.  instant potatoes

1 c. warm water

Remove existing starter from refrigerator: Mix together the above ingredients in a separate bowl, then add to starter and mix slightly. Leave the starter out of the refrigerator 8-12 hours after feeding. This does not rise--only bubbles. After 12 hours, stir the starter and take out one cup to make bread (or to discard), and return the remaining starter to the refrigerator until time to feed again.

To make bread: 

Mix together in large bowl:

6 c. bread flour--unsifted

1/2 c. sugar

1 T. salt

Mix together in small bowl:

1 c. starter

1/2 c. melted coconut oil

1 1/2 c.  warm water

Mix all ingredients together in a large bowl. Dough is usually fairly soft and looks dry like biscuit dough. Sometimes it appears sticky, but this does not make a difference in the results. After dough is mixed, transfer to a larger greased bowl, and turn dough over once to grease all sides. Cover loosely with (if air is dry- plastic wrap and) a towel and let stand 8-12 hours to rise. After 8-12 hours, punch the dough down. Knead a little. Divide into 3 or 4 parts (depending on size of pan). Knead each part on a floured board 8-10 times. Put into greased (bottom and sides all the way to the top) loaf pans and brush tops of loaves with it. Cover pans loosely with waxed paper or foil (brush sides of paper next to dough with oil too) and cover all loosely with a towel. Let rise out of draft for 8-12 hours. After the dough has risen for 8-12 hours, bake at 350 for 30-40 minutes or until golden brown. Brush tops with melted butter and let cool on a rack. Store in the refrigerator or freeze.

REMEMBER: Feed the starter every 3-5 days to keep it from going flat. Let stand out of the refrigerator 8-12 hours after feeding.

Dutch Boterkoek (Butter Cake)

2/3 c. butter, softened

1 c. sugar

1 1/2 t. almond extract

1 egg

1 1/2 c. flour

1/2 t. baking powder

Mix first three ingredients. Beat egg and set aside 2 teaspoons.  Add the remaining egg to the butter mixture. Sift flour and baking powder and add to the mixture. Pat into an 8x8 inch square pan. Brush the top with the reserved egg. Bake in a 350° oven for 30 minutes. Cool before cutting and serving.

Cook's Notes: I make this with a gluten-free flour blend and it turns out very good.

Fairy Garden Charcuterie Board

 

Smoked Salmon Pastry Bites

1 puff pastry sheet, thawed

3 oz. smoked salmon, rough chopped

8 oz. cream cheese, softened 

1 T. chopped chives

1 T. fresh dill (plus more for garnish) 

Preheat oven to 400°. Prick the flat puff pastry sheet all over with a fork. Cut into 25 even squares (you will only use 24). Press the squares into the sections of a mini muffin tin. Set aside. In a medium bowl, stir together cream cheese, smoked salmon, and dill. Divide filling among the 24 shells. Bake 12-15 minutes until golden brown and cream cheese starts to brown slightly. Cool for 5 minutes in the pan. Place on a serving platter, garnish with more dill if desired.

Sausage and Kale Soup

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1 T. olive oil

14 oz Italian sausage (1⁄2in. thick slic es)

1⁄2 c. butter

1 lg. onion, finely diced

1 lb. red potatoes, cut in small pieces 

4 celery stalks, finely diced

2 carrots, cut in small pieces 

1⁄4 c. flour

64 oz. chicken broth

1 t. salt 

1 t. pepper

1 lb. chopped kale

Brown sausage in oil. Remove from pan. Add butter, onion, potatoes, celery, and carrots to pan. Sauté for about 2 minutes. Mix in flour; then add chicken broth, salt, and pepper. Add sausage back in and cook until vegetables are tender. Add kale and cook until it is wilted. Serve.

Elsie’s Grandma’s Chicken Salad

2 c. cooked chicken, chopped

1 c. celery, biased sliced

1 c. green grapes (cut in half)

1/2 c. mayonnaise 

salt, pepper, nutmeg

1/2 c. sliced almonds

1 boiled egg, chopped 

Mix all ingredients, except nuts. Add nuts last.

Cucumber Sandwich Filling

4 pkg cream cheese, softened 
1 c. mayonnaise (more if needed)

4 medium cucumbers (peeled, seeded, finely chopped)
2 t. fresh dill or 1 t. dried dill
1 t. garlic salt

Press the cucumber through a colander to remove excess moisture. Process cream cheese and mayonnaise in a blender or food processor until smooth. Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.

Yields: 4 c. (Serves 24-32)