What Are You Cooking ?
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Desire to be a vessel of honor unto the Lord Jesus Christ?
Join For His Glory for a discussion on how
https://christianforums.net/threads/a-vessel-of-honor.110278/
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Taking the time to pray? Christ is the answer in times of need
https://christianforums.net/threads/psalm-70-1-save-me-o-god-lord-help-me-now.108509/
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I did some experimenting and made incredible waffles this morning so I thought I'd share my recipe. I used my sourdough and they came out crisp and light as a feather and very tasty.
Step 1 - make up a batch of sourdough.
Pick up a large glass pickle jar (1 gallon). You’ll want this because every time you feed the dough it will rise quite a bit as the yeast grows. When I started mine, I used a large mouth quart jar but had trouble with it rising and overflowing the top of the jar. I’ve read that whole wheat flour works better because it contains more active natural yeast but I use bleached white flour and it has worked well.
Day 1
Blend 1 cup of flour with about 3/4 cup of room temperature water. Mix well, cover lightly, and let set overnight. The mixture should be about the consistency of toothpaste or a thick pudding. The natural yeast in the flour will begin to feed on the mixture.
Day 2
Add 1/2 – 3/4 cup flour and enough room temperature water to maintain the desired consistency. Mix well, cover lightly, and let set overnight to continue growing the yeast.
Day 3
Repeat day 2. By this time you may begin to notice the mixture starting to show small bubbles about an hour or two after feeding as the yeast is getting more active and growing.
Day 4
Repeat day 2. The bubbling will be more aggressive and it may start to take on a sour odor.
Day 5
Repeat day 2.
Day 6
Your sour dough should now be ready to use. If you don’t plan to use it right away, you can cover tightly and refrigerate until ready to use. It will separate and the water may look a little grungy but don’t worry, it is fine. The older it gets and the more you use and re-feed the dough the better it gets. Over time it will take on a distinct odor of beer.
The day before you want to use the sourdough, remove it from the refrigerator and stir the mixture as it may have separated. The next day after using it, replace whatever amount you use with more flour and water, mix well, and let it set overnight before returning it to the refrigerator for storage.
It keeps almost indefinitely. I’ve been using my sourdough for over a year but a friend of mine has been using his for almost 20 years.
Step 1 - make up a batch of sourdough.
Pick up a large glass pickle jar (1 gallon). You’ll want this because every time you feed the dough it will rise quite a bit as the yeast grows. When I started mine, I used a large mouth quart jar but had trouble with it rising and overflowing the top of the jar. I’ve read that whole wheat flour works better because it contains more active natural yeast but I use bleached white flour and it has worked well.
Day 1
Blend 1 cup of flour with about 3/4 cup of room temperature water. Mix well, cover lightly, and let set overnight. The mixture should be about the consistency of toothpaste or a thick pudding. The natural yeast in the flour will begin to feed on the mixture.
Day 2
Add 1/2 – 3/4 cup flour and enough room temperature water to maintain the desired consistency. Mix well, cover lightly, and let set overnight to continue growing the yeast.
Day 3
Repeat day 2. By this time you may begin to notice the mixture starting to show small bubbles about an hour or two after feeding as the yeast is getting more active and growing.
Day 4
Repeat day 2. The bubbling will be more aggressive and it may start to take on a sour odor.
Day 5
Repeat day 2.
Day 6
Your sour dough should now be ready to use. If you don’t plan to use it right away, you can cover tightly and refrigerate until ready to use. It will separate and the water may look a little grungy but don’t worry, it is fine. The older it gets and the more you use and re-feed the dough the better it gets. Over time it will take on a distinct odor of beer.
The day before you want to use the sourdough, remove it from the refrigerator and stir the mixture as it may have separated. The next day after using it, replace whatever amount you use with more flour and water, mix well, and let it set overnight before returning it to the refrigerator for storage.
It keeps almost indefinitely. I’ve been using my sourdough for over a year but a friend of mine has been using his for almost 20 years.
Waffles
Begin with the liquid ingredients.
1 egg beaten to death and warmed to room temperature.
1/4 cup of oil.
1-1/2 cups of sourdough (pulled out of the refrigerator the night before).
1 teaspoon vanilla extract.
Blend together gently.
Dry ingredients.
1/4 cup of powdered milk.
1 tablespoon brown sugar.
1 teaspoon cinnamon.
1/4 teaspoon ginger (optional).
1/8 teaspoon nutmeg (optional).
Blend together gently with the liquid ingredients.
Heat up the waffle iron and just before using, add 3/4 - 1 teaspoon baking soda. Brush the waffle iron with a light coating of vegetable oil before adding the mixture. If you prefer them a little more bread-like you can cut back on the sourdough and add a little flour.
Begin with the liquid ingredients.
1 egg beaten to death and warmed to room temperature.
1/4 cup of oil.
1-1/2 cups of sourdough (pulled out of the refrigerator the night before).
1 teaspoon vanilla extract.
Blend together gently.
Dry ingredients.
1/4 cup of powdered milk.
1 tablespoon brown sugar.
1 teaspoon cinnamon.
1/4 teaspoon ginger (optional).
1/8 teaspoon nutmeg (optional).
Blend together gently with the liquid ingredients.
Heat up the waffle iron and just before using, add 3/4 - 1 teaspoon baking soda. Brush the waffle iron with a light coating of vegetable oil before adding the mixture. If you prefer them a little more bread-like you can cut back on the sourdough and add a little flour.
Pancakes
Liquid ingredients
1 egg well beaten and warmed to room temperature.
1/4 cup melted butter.
1 teaspoon vanilla extract.
1-1/2 cups of sourdough (pulled out of the refrigerator the night before).
Blend together gently.
Dry ingredients.
1/4 cup powdered milk.
1 tablespoon sugar.
Blend together gently with the liquid ingredients.
Heat up the griddle and just before using, add 3/4 - 1 teaspoon baking soda.
Liquid ingredients
1 egg well beaten and warmed to room temperature.
1/4 cup melted butter.
1 teaspoon vanilla extract.
1-1/2 cups of sourdough (pulled out of the refrigerator the night before).
Blend together gently.
Dry ingredients.
1/4 cup powdered milk.
1 tablespoon sugar.
Blend together gently with the liquid ingredients.
Heat up the griddle and just before using, add 3/4 - 1 teaspoon baking soda.
I had a craving for some chicken noodle soup so today I decided to do something about it. I found a half a breast, thigh, and drumstick in the freezer. Seasoned them with seasoned salt and browned them. Added chopped onion, garlic, carrots, celery, chicken broth, thyme, pepper and simmered for a couple hours until I could shred the meat off the bones. Then I added home made egg noodles and dumplings. Wow, did these dumplings turn out good. Very light and fluffy. Hope I can repeat it again someday.
Looks good WIP. I have a roast in the crock pot and will make mashed potatoes and gravy and brown sugar carrots.
For once since this thread started I know exactly what's for dinner. 
Hot roast beef sandwiches, mashed potatoes and peas. Yeah, life is good again. :biggrin
Hot roast beef sandwiches, mashed potatoes and peas. Yeah, life is good again. :biggrin
Beef and noodles is on the menu tonight and I am currently eating it. Like I said before yesterday. God is great and life is good.:biggrin
I was going to tell you what I'm having for dinner tonight, but instead I will let my four favorite guys in green do the talking for me instead. 
(yes I am a girl who loves TMNT)
(yes I am a girl who loves TMNT) 
my parents bought a slow cooker. they're making a curry stew. these things are....awesome! low maintenance, more efficient use of energy.
