Sourdough Waffles

These were very good.  Just remember to start the night before.  No buttermilk?  Add 2 tablespoons of vinegar or lemon juice to a 2-cup measuring cup, then add milk (regular or non-dairy) to measure two cups.  Let sit for about 5 minutes, stir, then proceed.

Overnight sponge

2 C (240g) All-Purpose Flour

1 C (227g) sourdough starter, unfed/discard

2 T (28g) granulated sugar

        2 t vanilla

2 C (454g) buttermilk

Batter

all of the overnight sponge

2 large eggs

1/4 C (50g) veg. oil or 4 T (57g) butter, melted

3/4 t salt

1 t baking soda

To make the overnight sponge: Stir down your refrigerated starter, and remove 1 cup (227g).

In a large bowl, stir together the 1 cup (227g) unfed starter, flour, sugar, vanilla, and buttermilk.  Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge, stirring just to combine.

Add the salt and baking soda, stirring to combine. The batter will expand and may bubble a bit.

Pour the batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions. Repeat with the remaining batter.

Serve waffles immediately, with your favorite toppings; or hold in a warm oven until ready to serve.

Storage instructions: Store any leftovers in the refrigerator for a day or two; freeze for longer storage.

KAB Sourdough Waffles

Mom F’s Sour Cream Cornbread

1 C flour (120 g) ¾ C cornmeal

¼ C sugar (50 g) 1 egg, beaten

2 tsp baking powder ½ C milk

½ tsp salt 1 C sour cream

½ tsp baking soda 2 Tbsp oil or melted bacon fat 

Sift flour, then mix with remaining dry ingredients.  Combine wet ingredients in another bowl.  Add dry ingredients and mix only until well blended.  Pour into a well-greased 8- or 9-inch square pan.

Bake at 425∞ for 20-25 minutes or until golden.

Sunny Lemon Muffins

 These are like eating lemon meringue pie in muffin form.  

2 lemons (1 Tbsp grated rind, 3 Tbsp juice)

1 C flour ½ C butter

1 tsp baking powder ½ C sugar

¼ tsp salt 2 eggs, separated

Sift together flour, baking powder, and salt.  Set aside.  

Cream butter and sugar until light and fluffy.  Add egg yolks, one at a time, and beat after each addition.

Add flour mixture alternately with lemon juice.  Do NOT over mix.  Beat egg whites until stiff but not dry.  Fold with grated rind into batter.

Fill greased muffin tins ¾ full.  Combine 2 Tbsp sugar and ¼ tsp cinnamon and sprinkle over muffins.

Bake at 375∞ for 25 minutes or until lightly golden in color.  Serve hot.           

Makes about 10

Easy Artichoke Bites

These appetizers are always a hit, and pretty easy to keep the ingredients on hand when you need something at the last minute.  And I've just found a way to make them even faster and easier.

  4 large eggs

 1 jar (12-14 oz) artichoke bruschetta mix*

 1/4 C fine dried bread crumbs

 1/2 t each pepper and dried oregano

 1 4 oz can diced chiles

 2 C (8 oz.) shredded sharp cheddar cheese

1.  Preheat oven to 350°.  Spray 10” glass pie plate or 7" x 11" baking dish with oil.

2.  Whisk eggs in a bowl to blend. Stir in the remaining ingredients.

3.  Pour mixture into the prepared baking dish and bake, uncovered, until it feels set when lightly touched, about 30 minutes. Let sit at least 10 minutes before cutting into small squares or pie sized pieces, if serving for dinner.

 

Make ahead: Up to 1 day, chilled. Reheat, uncovered, 12 minutes at 325°.

 

*Trader Joe's has a 12 oz. jar. Cara Mia has a 14 oz. jar.