Sourdough Biscotti *

 8 oz sourdough discard

2 large eggs

2 oz olive oil

2 tsp vanilla

2 lemons, zested

15 oz all purpose flour

12 oz sugar

1 Tbsp baking powder

1/2 tsp salt

8 oz toasted almonds, roughly chopped

1 egg (for egg wash)

Sugar for sprinkling on top

Combine sourdough discard, 2 eggs, olive oil, vanilla and lemon zest.  In another bowl, combine 15 oz all purpose flour, 12 oz sugar, baking powder and salt.  Mix dry ingredients for 30 seconds to combine.  Add egg mixture to dry ingredients and mix until almost combined.  Add almonds and mix until almost combined. Turn dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed.  Cover dough with plastic wrap and allow it to rest 15-20 minutes.  Preheat oven to 350.  Line sheet pan with parchment paper.  Split dough into 2 equal portions.  Use hands to roll each piece of dough to a log 13 inches long by 2 inches wide.  Set logs onto sheet pan, leaving at least 3 inches between them.  Brush logs with egg wash and sprinkle generously with sugar.  Bake until golden brown and feels firm when pressed in the middle, about 35 minutes.  Allow cookies to cool completely.  Using a serrated knife to cut each log into 1/2 inch slices on a slight diagonal.  Lay cookies flat on sheet pan and bake 10-12 minutes until toasty and golden brown.  Flip cookies over and bake on other side for another 10-12 minutes.  Cool on a wire rack.

Sourdough Banana Bread *

 Butter, for coating the pan

375 grams (approx 1 1/2 cups smashed) overripe bananas

225 grams (1 1/4 cups lightly packed) brown sugar

1 1/2 tsp vanilla extract

2 large eggs

100 grams (approx 1/2 cup) bubbly, active sourdough starter

250 grams (2 cups) all purpose flour

1 1/2 tsp baking soda

1/4 tsp fine sea salt

125 mL (1/2 cup) vegetable oil

60 mL (1/4 cup) mik

Preheat oven to 360.  Lightly coat 9x5 inch loaf pan with butter.  Add bananas, sugar, and vanilla to bowl.  Cream with mixer, about 30 seconds to 1 minute.  Some small lumps of banana may remain.  Add eggs, one at a time, until fully incorporated.  Add sourdough starter.  Sift the flour, baking soda, and salt together in separate bowl.  Working in batches, add this to banana mixture.  Add milk and oil and mix until just combined.  Do not overmix or the banana bread will be tough.  Pour batter into prepared pan.  Bake for 60-70 minutes, until golden brown and toothpick inserted in center, comes out clean.  Cover with foil if loaf begins to brown too quickly.  Cool in pan for 20 minutes and then transfer to wire rack to cool completely.  

German Chocolate Cake Mix Brownies *

 1 box german chocolate cake mix

1/2 cup butter, melted

1 egg

5 oz evaporated milk

1 cup chopped pecans

1/2 cup milk chocolate chips

1 cup flaked coconut

Heat oven to 350.  Grease bottom and sides of 13x9 with cooking spray.  In large bowl, stir cake mix, melted butter, egg, milk and pecans until combined.  Fold in chocolate chips and coconut.  Batter will be thick.  Lightly and evenly press batter in pan.  Bake 30-40 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 2 hours. 

Serves 16

Sourdough Soft Pretzels *

 8 oz active sourdough starter

10 oz warm water

17 1/2 ounces all purpose flour

1 Tbsp granulated sugar

1 1/2 tsp table salt

2 quarts water

2 1/2 oz baking soda

1 egg white (lightly whisked)

Toppings as desired: Sesame seeds, sea salt, cinnamon/sugar, etc

DAY 1:

Combine starter and 10 oz warm water in bowl of stand mixer with paddle attached.  With mixer on low, add 2 cups of the flour and mix to form a smooth batter.  Cover the bowl and set it aside for 30-60 minutes.  Switch to the dough hook and add the sugar, table salt and remaining flour.  Knead on medium speed for 5 minutes.  The dough will cling to the hook (not the sides of the bowl) after kneading. (If you are kneading by hand, knead for 6-7 minutes) Scrape the dough into a lightly oiled owl, turning once to coat.  Cover the bowl and set aside at room temperature for 30 minutes.  Uncover the bowl, lift one side of the dough and fold it into the middle of the dough.  Repeat with the other three sides of the dough then flip the dough over.  Cover the bowl and set aside for 30 minutes.  Repeat folding procedure.  Cover the bowl and set aside for 60 minutes.  Repeat folding procedure again.  Cover the bowl and set aside for 60 minutes.  Fold the procedure one more time.  Dough should be elastic and airy.  If the dough still seems sluggish, give it another hour or two at room temperature.  Cover tightly and refrigerate overnight.  

DAY 2:  (These directions will provide you with pretzel logs. Pretzel shape instructions below)

****Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 20 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 12- 15 inches.  Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

***To make into pretzel shapes:  

Beginning at Day 2 instructions:  Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 15 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 20-24 inches.  To form a pretzel, lift the dough rope on either end and allow the middle to sit on the surface, forming a "U" shape.  Twist the ends of the rope together twice and fold the twist over and rest on the center of the U.  Lift the pretzel by the two top loops and Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

If you chose to use a topping with sugar, as soon as pretzels are out of the oven, spray pretzels with water and dust with the topping.

My pretzel shapes were not pretty.  So I pivoted to doing logs.  They may not be as impressive of a shape, but they were more even in shape (read: prettier) and cook in my experience.  

Sourdough Crackers *

1 cup (227 grams) sourdough starter, unfed discard

1 cup (113 grams) whole wheat flour

1/2 tsp flaky sea salt

4 Tbsp butter, room temperature

2 Tbsp dried herbs of your choice (ex rosemary, crushed red pepper, black pepper, etc.)

oil, for brushing

coarse salt for sprinkling

Mix sourdough, flour, salt, butter, and herbs to make a smooth (not sticky) cohesive dough.  Divide the dough in half, and shape each half into a small rectangular slab.  Cover with plastic wrap and refrigerate for 30 minutes or until the dough is firm.  Preheat oven to 350.  Working with one piece of dough at a time, place dough onto a lightly floured piece of parchment paper and roll it to about 1 1/16 inch thick.  Transfer dough and paper onto a baking sheet.  Trim dough to fit on baking sheet and place those scraps with other set of dough.  Lightly brush with oil and sprinkle with salt. Cut dough into 1 1/4 inch squares.  Prick each cracker a couple times with a fork.  Repeat with remaining dough.  Bake crackers 20-25 minutes, until they're starting to brown around the edges.  Midway through turn sheets to ensure even browning. When fully browned, remove crackers from oven and place pans on rack to cool.  Store crackers in airtight container.

Sourdough Whole Wheat Crackers *

 8 oz sourdough discard

4 oz warm water

5 oz all purpose flour

3/4 oz honey

1 oz butter, melted

2 tsp salt

1 Tbsp crushed red pepper flakes

5 oz whole wheat flour

1 egg white, whisked until foamy

Sesame seeds for topping

In bowl of stand mixer, combine sourdough discard, water and all purpose flour.  Mix to form a thick batter.  Cover the bowl and set aside for 30-60 minutes.  Add honey, butter, salt, red pepper flakes, and whole wheat flour.  If using a stand mixer, switch to the dough hook.  Knead the dough for 5 minutes until it forms a cohesive dough that clings to the hook and clears the sides of the bowl.  If working by hand, knead 5-6 minutes.  Turn dough onto a lightly floured work surface and knead to form a smooth ball.  Place the dough into a lightly oiled bowl, turn once to coat the dough.  Cover tightly and est at room temperature for 1 hour or refrigerate for as long as 2 days.  Divide the dough in half.  Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface.  Transfer the dough to a piece of parchment paper and continue rolling until the dough is about 1/8 inch thick.  If there is too much dough to fit on a large baking sheet, trim to fit.  Trim edges to make a neat rectangle.  Using a pizza cutter, cut dough into 2x2 squares.  Don't pull crackers apart.  Brush crackers with egg white and sprinkle with sesame seeds (and additional crushed red pepper if desired).  Pat the seeds to stick them to the dough.  Slide the paper onto a baking sheet. Repeat process with remaining dough.  After crackers are on baking sheet, preheat oven to 375.  Allow the crackers to rise while the oven preheats.  Bake crackers until golden brown and crisp, about 10-15 minutes.  Cool on rack for 5 minutes.  Break apart crackers.  Cool completely.  Stored in air tight container, crackers will keep well for a week.  

Apple Pecan Crisp *

 Fruit Mixture:

3/4 cup sugar

2 Tbsp self rising flour

1/2 tsp ground cinnamon

6 cups sliced peeled golden delicious apples (6 medium)

Topping:

1 cup self rising flour

1 cup packed brown sugar

10 Tbsp butter

1 cup rolled oats

1/2 cup chopped pecans

Heat oven to 350.  Grease 13x9 dish with nonstick cooking spray.  In large bowl, mix sugar, 2 Tbsp flour and cinnamon.  Add apples; stir to coat evenly.  Pour into baking dish.  In medium bowl, mix 1 cup flour and brown sugar.  With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.  Stir in oats and pecans.  Sprinkle crumb mixture evenly over fruit mixture.  Bake 30-35 minutes or until topping is golden brown.  

Serves 8

Chicken Enchilada Skillet *

 2 small boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 Tbsp a.p. flour

1 Tbsp EVOO

1 garlic clove, minced

1 red bell pepper, sliced into 1/4 inch strips

1/4 of a yellow onion, thinly sliced

1 zucchini, halved lengthwise then sliced into 1/4 inch thick half moons

2 15 oz cans black beans, rinsed and drained

1 15 oz can red enchilada sauce

1/2 cup shredded cheddar cheese (sub with pepper jack or monterey jack)

1/4 of a jalapeno, thinly sliced

Optional toppings:  sour cream, cilantro, jalapenos, avocado, lime

Preheat oven to 375.  Season both sides of chicken with salt and pepper.  Add flour to shallow bowl and dredge each chicken breast in flour, shaking off any excess.  In large deep oven safe skillet, heat oil over medium high heat.  Add chicken and sear until golden brown on both sides, about 3 minutes per side.  remove from skillet and set aside.  (The chicken will not be cooked through).  Reduce heat beneath the skillet to medium and add garlic, bell pepper, onion and zucchini.  Saute, stirring, until the veggies begin to soften, about 2-3 minutes.  Add black beans and stir to combine.  Spread veggie mixture into a single layer across bottom of skillet.  Place the chicken into the center of the skillet and pour enchilada sauce over chicken and veggies.  Top each chicken breast with cheese and jalapeno slices.  Place into oven and bake, uncovered until chicken is cooked through and cheese is melted and bubbly, at least 10 minutes (may need to cook longer depending on thickness of chicken.  Using a meat thermometer, check temperature in center of each breast.  Remove when 165 degrees).   Add any toppings you desire before serving. 

Serves 2

Peanut Butter Ripple Brownies *

 3/4 cup sugar

1/2 cup peanut butter

1/4 cup a.p. flour

2 eggs

1 box supreme brownie mix (with chocolate syrup pouch)

1/4 cup water

1/4 cup vegetable oil

2 eggs

chopped peanuts

1 cup vanilla frosting

1/3 cup peanut butter

2-3 teaspoons milk

Heat oven to 350.  Grease bottom only of 13x9.  In small bowl, beat sugar, 1/2 cup peanut butter, flour and 2 eggs with electric mixer on medium speed for 2 minutes.  In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended.  Spread in pan.  Drop peanut butter mix by Tbspful onto batter.  Swirl through batter with knife.  Bake 40 minutes.  Cool completely, about 1 hour.  In medium bowl, stir frosting, 1/3 cup peanut butter and milk, using spoon, until smooth and spreadable.  Spread frosting over cooled brownies; sprinkle with peanuts.  

Italian Ramen Skillet *

 2 pkgs (3 oz each) beef flavored ramen noodle soup mix

1 pound ground beef

24 slices turkey pepperoni

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 cup water

1 small green bell pepper, cut into 1/2 inch pieces

2 - 3 oz fresh baby spinach

1 cup shredded mozzarella cheese

In large skillet, cook beef and pepperoni until beef is browned, drain and return to skillet.  Stir tomatoes, water, both seasoning packets into beef mixture.  Heat to boiling. Stir in noodles, bell pepper and spinach.  Cook 3-5 minutes, stirring occasionally until noodles are tender.  Sprinkle cheese on dish.  Cover and let stand 5 minutes before serving. 

Serves 4