Tuesday, June 4, 2019



Recipe  -  Makes 13 omelettes

18 Eggs, lightly beaten
1/2 t. Salt
1/2 t. Pepper
1/2 t. Garlic Granules
1/2 t. Onion Granules
1 t. Smoky Paprika
7 T. Butter, each pat cut in half
6" to 8" non-stick frying pan

Preheat pan on medium heat. Beat all ingredients together well. drop 1/2 of a tablespoon of butter into pan and tip pan to cover. Pour 1/4 to 1/3 cup egg mixture into pan to just cover the bottom. When edges cook, draw them to center and tip pan to spill runny egg out to edges. cook about 1 minute and fold in half,then in half, again. Remove to a plate. Center may be a little soft but that's okay. Continue as before until egg mixture is all used up.Cool, wrap in waxed paper and freeze in an airtight container. To serve, nuke on speed defrost 45 to 90 seconds until hot on both sides, good with salsa and sour cream.

Cook until edges are a little dry, then draw them toward center and tip pan so runny eggs go out to edge. Cook about a minute more.

Fold in half and cook about 30 seconds. then, in half again and cook another 30 seconds.

Remove to a plate.

Let cool, wrap lightly in waxed paper and place in an airtight container to freeze. To serve, Nuke 45 to 90 seconds on Speed Defrost, until hot on both sides and serve alongside ham and pancakes or toast.

Monday, April 1, 2019



If you make your own bread, regularly, you can probably make a good sourdough starter from the wild yeasts that are floating in your kitchen. If not, then you can find good ones at your local health food store or online at sites like King Arthur.


Makes 7 1/2 cups
Blog Source: justapinch

2 1/4 c AP Flour
1 T Salt
2 1/2 T Sugar
1/4 t  Dry Yeast
1 1/2 c Tepid Water
1 T Vinegar

Mix water and vinegar and add to work bowl. Add in all other ingredients and mix well, scraping sides and bottom. cover with cheesecloth and let stand on the counter 12 hours. When ready, it will have a strong yeast fragrance. Cover airtight with about 2" head room IN THE FRIDGE, until ready to use.

Each time you use it:

Remove from fridge and let stand until it loses its chill, about 2 hours, covered, again, with cheesecloth. Add 2 c Tepid Water and 2 1/2 c AP Flour. Mix well. Don't worry about lumps or thickness. It thins as it works. Let stand UP TO 12 hours under cheesecloth, OR, until bubbly.

Measure out the amount required for your recipe. Save at least 3 cups, chilled, as before.

The starter in its tub. This is great for mixing but I store starter in wide mouth quart jars in the fridge.

Measure out the amount you want to your work bowl.

Add remaining ingredients but only 1/2 of the total amount of flour. Mix, using the paddle for 8 minutes on low speed.

It should look stringy as the gluten comes up.

Change to dough hook and mix on low, adding remaining flour gradually.

When it leaves the hook in a sort of lump, its ready to turn out.

Knead about 15 turns until fairly smooth but slightly tacky.

Place in a greased bowl, turning once to coat and let rise until doubled. Form into pucks about 4" in diameter, cover and let rest about 40 minutes. Bake on a warm griddle, dusted with cornmeal, about 3-5 minutes per side. Edges should be dry and tops and bottoms lightly browned.

English Muffin Recipe

Makes 8-12 muffins
Blog Source: HomeJoys

1/2 c Starter, active
1 c Milk
2 c AP Flour (or 1/2 to 100% Whole Wheat Flour)
1 T Honey
1 t Salt
1 t Baking Soda

In the evening, mix 1/2 of the flour and milk with the starter and set aside on the counter, covered. In the morning add remaining ingredients, except remaining flour, and mix well, about 8 minutes with the paddle to build gluten. Add remaining flour until the desired smooth, tacky result is found with the dough hook. Turn out and knead about 15 turns, adding flour as needed, until smooth and a little tacky.

Divide in 4 portions, then, in thirds. Form into pucks about 4" in diameter. Bake on skillet or griddle  on low or 250 degrees F. 3-5 minutes per side. Surfaces should be barely browned, sides soft. VOILA!