Basic Cake Recipe

This basic cake recipe will serve as the basis for many cakes. As an example by adding 3 tablespoons cocoa powder and an extra teaspoon of vanilla you have a good chocolate cake! Add 2 teaspoons cinnamon, 1 teaspoon allspice, 1/2 teaspoon each of nutmeg & cloves and you have a spice cake. I have also used it for the basis of other cakes that I plan to write about in the future.

Here's the basic recipe:

1-1/2 Cups Flour
1 Cup Sugar
1 Tablespoon Baking Powder
2 eggs
1 teaspoon vanilla
3/4 cup milk
3/4 cup oil

Whisk together the dry ingredients
Beat the eggs and add to milk, add the vanilla and mix
Add the milk/egg mixture and oil to the dry mix, mix it well
Pour into greased 9" cake pan

Cook at 375*F for 35-40 min or until toothpick inserted in center comes out clean

Enjoy!

Oh no, I forgot the rolls!

It all started last night.  I made up the dough for a loaf of sourdough bread using my basic recipe, and replenished the starter so it would be ready this morning for me to make rolls.

The morning was busy and the making of the rolls got away from me until just after noon.  Since I knew I wouldn't have time to allow sourdough rolls to rise I decided to try to make "Faux Sourdough Rolls" by adapting my recipe for Faux Sourdough Bread.  I did and they came out great.  Unfortunately, things were hopping quickly in the kitchen so I wasn't able to take photos.  I plan on making these again soon, when things are more relaxed, and will take pictures then.

The recipe:

1 Cup plain yogurt
1 Cup room temp water
2 tsp yeast
2 Tbspn Sugar
2 Tbspn Light Olive Oil
about 4 cups flour
melted butter (about 1 tbspn)

Mix the yeast in the water and set aside so it can start activating

In a large bowl, add the yogurt, sugar and oil, mix lightly, then add the water/yeast mixture and mix well.

Mix in 2 cups of flour, mix it well.  Start adding flour 1/2 cup at a time until you get a dough ball you can work with.

Turn it onto a floured board and knead well, adding flour as needed to prevent the dough from sticking. Work in flour until the dough ball no longer sticks to your hands or the board as you knead it (this took a little over 3-1/2 cups for me)

Knead well for about 5 mins

Put the dough ball in a clean bowl, cover with a towel and set in a warm place to rise.

After the dough has doubled in size:

Lightly oil a 9X13 baking sheet

Punch down the dough ball, transfer it to oiled baking sheet

Work the dough ball out so it fills the baking sheet

Using a Single Edge Pastry Chopper cut 2 lengthwise cuts and 3 widthwise cuts, giving a total of 12 rolls.

Cover with a towel and allow to raise until roughly doubled again.

Cook in a 375*F oven for 15 mins, brush tops with melted butter and cook for 5 mins more.

Remove from oven, allow to cool for about 10 mins before separating.  Enjoy!

Happy Thanksgiving

Faux Sourdough

In keeping with recipes that save some time during the busy Holiday season, here's one I call "Faux Sourdough".  Plain yogurt in this bread recipe gives it a sourdough like tang.  Now nothing tastes exactly like real sourdough except real sourdough, but this bread has a good flavor and you can either bake it in a pan or free form it, depending on how moist you make the dough.

This bread can go from dough to finished loaf in as little as 3 hours.  That may not seem like a time saver, but if you've ever made bread, especially sourdough, you know that is pretty good.

1 Cup plain yogurt
2-3/4 cups AP or bread flour
2 tablespoons sugar
3 tablespoons oil
1 packet yeast
1/4 cup milk
water

Put the flour, sugar and yeast in a bowl.
Add the yogurt and mix it in, then the oil, mix more and then the milk.
Work the dough a bit at this point.  It will most likely still be pretty dry as far as dough goes.
As you work the dough, add water 1 tablespoon at a time, mixing well after each addition, until you reach the desired consistency.
Turn the dough out onto a floured board and knead for 10 - 15 minutes.
Let the dough rest while you oil another bowl and oil a 9X5 loaf pan.
Place the dough ball in the oiled bowl and turn the ball until it is oiled all around.
Shape into a loaf to fit the pan and place it in the pan.
To get a quick rise you need a warm place of about 80*F.
You can start with a COLD oven, turn it to it's lowest setting and let it warm for 1 minute and then turn it off.
Cover the pan with a clean towel and set in the warm place (example the warmed oven) and let it rise until it is equal to the top of the pan or even an inch above the edges.
Cook at 350*F for 45-50 mins, until the loaf sounds hollow when tapped upon, or to an internal temp of 195-200 with a thermometer.
Let cool for 10 mins, then turn onto a wire rack to finish cooling.

I like this bread still slightly warm, with lots of butter!

Pasta dinner in one pan

This is a camping recipe that I like because it does taste good (always #1) but is also easy to make on those busy days.  You can cook it all in one covered skillet.

You need:
1 pound ground beef
1 jar pasta sauce (I use Classico 24oz jars)
1/2 package pasta (1/2 pound)
2 cups water
1 small onion, diced (optional)
2 cloves garlic, diced (optional)
Grated cheese

Brown the ground beef, onion and garlic in the skillet
Drain off the fat
Stir in the pasta sauce and the water and bring it to a boil
Add the pasta
Reduce heat to a simmer, cover and cook for the time specified on the pasta package (usually about 10 mins)
Remove from heat, top with grated cheese, cover and allow to sit for 5 mins.
Enjoy!

As a side note, when camping I use Classico Italian Sausage Sauce with peppers and onions,  without adding the ground beef, additional onions or garlic.  Cook the same way without the browning & draining step.

Homemade Vanilla Extract

I wish I could take credit for this, but I can't.  I found this at Do It Yourself...Naturally in an article written by Matt Jabs.  It made a lot of sense to try, to I made up a batch.  Great stuff!

Simplified, you need a Fifth of Vodka and 6 Madagascar Vanilla Beans.  LIGHTLY rinse the beans, slice them either lengthwise or into 1" chunks and add them to the bottle of Vodka. You will probably have to remove a little vodka to make room for the beans (HIC!)   Shake it up, then put it in a cool, dark place.

Every few days, give it a shake.

In about 2 months you'll have vanilla extract!

Strain it through a coffee filter and you're ready to go.

Because I had store bought vanilla I needed to use up, mine actually aged for about 4 months.  It has a nice strong vanilla smell and taste.

It's so easy and so much less expensive then store bought extract I will be using this the rest of my life!

Crock Pot Baked Beans

Note: I originally posted this on my Fuller Brush Blog, but felt it should be here too.

With the weather turning cooler I made some last week, and they are good (if I say so myself)

1lb white beans (Great Northern, Navy, etc.)

1/2# bacon, cut into 2" to 3" pieces

1 large onion, diced

3/8 cup molasses

3/8 cup sugar

1/2 tsp ground white pepper

1/2 tsp dry mustard

2 Tbs Worcestershire Sauce

3/4 cup catsup

Sort, rinse and soak the beans overnight.  I put them in a 3qt saucepan so that there's about 1-1/2" water over the beans

the next morning dump the beans and water into the crock pot, add everything else, stir it up.  Make sure you have about an inch of liquid over the beans.  Cook for 8 hours on low setting, checking every now and then to make sure the liquid level is still above the beans.  If you're going to be gone you can add a little extra water. The beans should be done in 8 hrs (they always are in mine), if not let it keep cooking until they're done.

There you have it, a delicious pot of baked beans!  Enjoy!!!

Making Your Own Sourdough Starter

As promised, here is a couple ways to make Sourdough Starter from scratch.  There are many more ways out there, I am limiting this to what has worked for me.

Also, there are a couple schools of thought as to where the wild yeasts come from that make sourdough.  One group says they are in the air, that is why you need to capture them using a flour/water mix in an open bowl (or covered with no more than cheesecloth).  The other group says the yeasts are already in the flour, that mixing with the water allows them to propagate.  My experience doesn't point definitively to either group.  So I'll leave that to the scientists, and just enjoy my bread.  :-)

One thing to remember is to use only glass, ceramic or plastic containers and only plastic or wood utensils with sourdough.  That natural acidity of sourdough starter will leach the metal and give a bad taste at the least and possibly poison the starter (and you!) at the worst. I generally only use glass for storage as I figure if it's strong enough to leach metal, it's strong enough to leach the plastic.  One mixed into a dough or batter, I think it is safe enough to use plastic due to the limited time it will be exposed to the material. Some have said that modern metals are safe to use, that is was the crude methods of refining metals in the past that lead to the problems.  I'll let others test that theory.

Starter Recipe

You need a 2 or 3 quart glass bowl, a cheesecloth, flour and water.

First of all, let me state I have had the best results getting a starter going using King Arthur brand Organic All-Purpose White Flour.  Your mileage may vary.  I also use only bottled spring water when making a starter.  If you aren't sure of the quality of your local water, buy a couple bottles of spring water to get your starter going, then test with your local water.

Now to get started.
Put 1 cup each of flour and water in the bowl and stir well to mix.

Cover with the cheesecloth. (Some will say to leave the bowl uncovered, I've read that cheesecloth will allow the yeast in the air to penetrate.  Since I have made starter this way, I think they are right)

In about 12 hours stir the mixture, add another cup each of flour and water and stir again to mix well.

Recover with cheesecloth.

12 hours later stir the mixture well and remove 1 cup and discard it.  To the remaining mixture add another cup each of flour and water. Recover with Cheesecloth.

12 hours later, do it all again.

Continue on that 12 hour cycle until you have a mixture that shows bubbles and has a sour, yeasty smell.  You may notice that liquid, referred to as "hooch" is separating and floating on the top.  These are good signs and indicate your starter is propagating itself with both lactobacillus and yeast. When this happens we say the starter is "working".

Once you have a working starter, you're ready to make bread, biscuits, pancakes and other treats.

When not being used it can be stored in the refrigerator.  Until you have a well established starter, you should try and use it every few days, if not every day.  This continual removal of some starter and replenishment of the flour and water will help the starter become established and stronger.

There you have it, probably the easiest way to make a starter.

Another easy way is pretty much the same, but in the initial set-up use 1 cup each of flour, water and plain yogurt.  Use the yogurt only in the initial set-up, after that use only flour and water as above.  I've made starter this way also.  I think the yeast in the yogurt gives it a jump start.

Now you've got your starter and are well on your way to enjoying sourdough cooking!

I referenced using bottled water above.  If that is what you did, here is how to test your local water.  When you've got an established starter going, split it in half.  In one half add flour and bottled water, as above.  To the other half, add flour and your local water.  If your starter ferments and works with you're local water, you're good to go.  If your local water kills your starter, then you should probably stick with bottled water.  Also, if your local water has a bad taste or smell, you should stick to bottled water as these tastes and smells will transfer to what you cook.

Sourdough Starter

Funny how one thing leads to another.  My post about my Easy Bacon-Potato-Cheese Soup was also going to include the recipe I use for Sourdough Biscuits.  Then I thought I may want to refer to them on other times, so a separate post was probably in order.  When I posted the recipe for the Sourdough Biscuits, I thought some of you may need Sourdough Starter (just called starter from now on).  So here is a bit about starters.  Where to get them or how to make them yourself, if you're so inclined.

Now matter how you obtain your starter, you'll need a few things to store it and propagate it.

A glass container.  I use a 1-1/2 pint mason jar that originally came filled with Classico Pasta Sauce.  If you use one of these you'll need to throw away the metal lid and get a box of plastic caps.

The easiest (and cheapest) way to get some starter is to beg some from someone you know who uses sourdough starter. If you don't know anyone who has a starter they can set you up with, you can join the Sourdough group at Yahoo Groups.  Many of those folks will send you a dried culture of their starter if you will provide a Self-addressed and stamped envelope.

If you are unable to get some starter from someone, you can try a commercial starter.  I've used, and had good luck, with the Gold Rush Sourdough Starter.  I have heard good things, but haven't personally tried, the Breadtopia starter.

I would avoid the jars many try to sell as part of a "Starter Kit" as they use a lever seal.  Sourdough starter gives off gas while it's working, so your start jar should not have a tight seal.  In addition, you don't need a special stir stick.  I use the handle of a wooden spoon about 98% of the time.  The other 2% I use the spoon end.

Finally, you can make your own starter.  It's not hard at all. But there are enough variables that I will make that another post!

Sourdough Biscuits

This is one of those recipes that has probably made the rounds.  It is a basic recipe, but it makes biscuits that are soooooo good!

1 Cup Sourdough Starter
1-1/2 Cups All Purpose Flour
1/2 Cup (1 Stick) Butter
1 Tablespoon Baking Powder
2 Teaspoons Baking Soda
Milk or Water

Preheat oven to 450*F

Put dry ingredients in a bowl and whisk them together.  You can sift them if you want, but I prefer to whisk them.  It is easier and sounds more manly. :-)

Cut in the butter with a pastry cutter.  It may seem more manly to use a couple knives, but this is a case where using the right tool for the job is more important.

Add the Sourdough Starter.

Mix together, add milk or water if needed for proper dough consistency.

Knead lightly, then pat out onto a floured cutting board until about 1/2" thick.  Don't overdo the patting, the more you work the dough, the less fluffy your biscuits will be.

Cut biscuits using a floured biscuit cutter or your favorite beer glass.

Place biscuits, sides touching, on a greased baking sheet. I use a Lodge Griddle.

You can either cook them right away or let them rest/rise for an hour or so.

When you are ready, cook for 12-15 minutes until browned

Enjoy them warm with butter and/or jelly

These are the Pastry Cutter and Griddle that I use:

Easy Bacon-Potato-Cheese Soup

It's getting colder, that means it's Soup & Stew weather!

A few days ago, my D-I-L mentioned that she had made some Bacon-Potato-Cheddar soup for dinner. That planted the idea in my mind. Now, I have made potato soup from scratch before, and I have no problem doing so.  The only thing tonight was a lack of a few ingredients from my usual recipe and the fact I wanted to eat within an hour or so.

Perusing the internet for ideas, I read a few things, made my own twists, and came up with what I think is a good, quick soup that is a meal by itself. A meal by itself, but I served it with my sourdough biscuits.

Easy Bacon-Potato-Cheese Soup


4 slices bacon

1 medium onion diced
3 cloves garlic, diced
6 medium russet potatoes, peeled, washed and cubed
2 tsp paprika
1/2 tsp oregano
1/2 tsp white pepper
1/2 tsp salt
2 cans Cream of Chicken soup
Milk
Water

Cook the bacon until crispy in the bottom of a stockpot or dutch oven and set aside.  Drain pan of all grease all except for about 2 or 3 Tablespoons left in bottom of pot.  Saute onions over medium-low heat for about 5 minutes, add garlic and saute for about 3 minutes more. Add potatoes, then add just enough water to cover.  Add paprika, oregano, salt & pepper, stir well.  Bring to a boil, then reduce heat to a slow boil.  Cook until potatoes are done, about 25 mins.  Crumble bacon and add back to pot. Add cream of chicken soup, stir well. Add milk until desired consistency.  Remember that you will be adding cheese so you will want the soup a little thinner than normal.  Heat without allowing to boil, until heated through.
Serve in a bowl and top with shredded cheese of choice.

A bit about me

As you might be able to guess, my name is Jeff.  Since this isn't online dating that's all the personal info you're going to get!  :-)

I decided to start this blog because cooking and baking are small hobbies of mine. I am often told I am a good cook, so maybe I am.  I know my need to lose a few pounds would indicate that I (at least) eat what I cook!

As I have recipes given to me, look them up online, and then tailor them to my taste, I start to think more & more that there are very few brand new recipes out there, just different ways of doing things and different tweaks by individuals.  I hope you like my "tweaks" and ideas.  Like it enough to try making it, and like it after it's made.

You can follow me on twitter @FullerBrushJeff, I'll post updates there whenever a new creation is here.

Enjoy!