TWD Kugelhopf???

Well we were planning on making this but just as we started to get the ingredients together we realized we had no eggs! So we ended up not doing it:( Next week we are planning on making the rice pudding(YUCK:) None of us kids like it but our Mom and Dad do so we are going to make them there own individual ones! Sorry if we disappointed anyone but by the time we got eggs we saw how long the recipe took, we decided that we wouldn't have enough time to make it:)

The DeL Sisters

Whole Wheat Sourdough English Muffins

Sourdough English Muffins
½ cup sourdough starter, fed
3 cups whole wheat flour
1 cup water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
cornmeal

Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour, 2 tablespoons at a time, until the dough looses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.

Click here to get your sourdough starter recipe!

Island Treasure Cookies

1/2c. softened butter
1c. brown sugar
1T. vanilla
1 egg
1 2/3c, wheat flour
3/4t. baking powder
3/4t. salt
1/2t. baking soda
3/4c. toasted coconut
3/4c. chopped macadamia nuts
2c. chopped Crunch Bars or chocolate chips


Cream together the butter and sugar. Add egg and vanilla. Mix in the rest of the ingredients. Till combined. Drop onto ungreased cookie sheets by rounded TLB. a few inches apart. Bake at 375 for 10-12 min. Cool 2min. then remove and cool..................if you can wait that long to eat them!

Yields 2/2-3 1/2 dozen, if you don't eat any of the dough:0)



- Our little brother and sister wanted to make cookies last week......and this was the recipe they chose, and made. With a tiny bit of help:-)

Rasapple Pb Crunch Muffin

1 Homemade Sour Dough English Muffin (or what ever kind you prefer!)( Recipe to be posted soon)
1 1/2t.-1T. Organic Peanut butter
1T. Homemade Granola
1/2 an apple peeled and thinly sliced
1t. cinnamon
1 1/2t.-1T. honey ( how sweet are you?)
5 big fat juicy raspberries
1T. Chopped walnuts



Put your sliced apple in a saucepan with the cinnamon and honey.
Cook till el dente. Toast you muffin. Then spread with the Pb. Top with the apples, and sprinkle with nuts and granola.................don't forget the raspberries:-)
Serve with a steaming cup of tea..........................

Banana Cranberry Nut Cake

3/4c. honey
1/4c. applesauce
1/4c. oil
2 eggs
2 ripe bananas mashed
1t. vanilla
1 1/2c. wheat flour
1/2c. 10 grain cereal
1/2t. salt
1t. baking powder
1/2t. baking soda
1/2c. chopped walnuts
1/2c. dried cranberries


Mix together the wet ingredients. Add the dry just till moistened. Pour into a greased 11x7pan. Bake at 350 for 35-45min. Cool slightly then spread with the cream cheese frosting. Sprinkle with a few extra nuts and cranberries.


Cream Cheese Frosting
1t. vanilla
8oz. cream cheese softened
1/4c.-1/3c. maple syrup
2T. butter softened

Beat all the ingredients in a mixer till smooth and spreadable.

Herbed Oatmeal Pan Bread

2 c. water
1 c. rolled oats
3 T. butter
3-3/4 to 4-1/4 c. flour(We use Whole Wheat some times)
1/4 c. sugar( we use 2 T. honey some times)
2 tsp. salt
2 T. yeast
1 egg
Topping:
3 T. Parmesan Cheese
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. garlic salt or powder
6 T. Melted butter


Grease a 13x9 inch pan. Bring water to a boil in a medium saucepan; stir in oats. Remove from heat; stir in 3 T. butter. Cool to 120-130 degrees. In a large mixing bowl combine 1 1/2 c. flour, salt, yeast and sugar blend well. Add oat mixture and egg. Blend on low speed until moistened; beat 3 min on medium speed. By hand, stir in 1 1/4 to 2 1/2 c. flour to form stiff dough. On floured surface, knead in 1/2 to 3/4 c. flour until dough is smooth and elastic, about 5 min. Shape dough into ball. Let rest 15 min. Punch down dough several times to remove air bubbles. Press dough into greased pan. Using very sharp knife cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat opposite direction creating diamond pattern. Cover loosely with plastic wrap and cloth towel. Let rise in warm place until doubled in size about 45min. Heat oven to 375F. Uncover dough. Redefine cuts by poking tip of knife into cuts until knife hits bottom of pan; do not pull knife through dough. In small bowl, combine topping ingredients. Spoon 4 T. butter over the cut dough. Bake at 375 for 15min. Brush reaming melted butter on top and sprinkle with topping. Bake an additional 10-15 min. or until golden brown. Serve warm out of the oven with lots of butter! Yields: 16 servings

Rugelach TWD!

Ah, well here it is that wonderful Rugelach! We made two variations on this recipe. The pictured one is Cranberry Almond, Lemon Pear Marmalade Rugelach................this was our absolute favorite out of the two. The other kind we made was Cinnamon sugar, Pecan Rugelach.

I believe that the one with marmalade had more sweetener to counteract with the tartness of the cream cheese dough, and that is why we liked it better!

Thanks so much for picking this recipe.........................................come back next week for Kugelhopf!