Mix the above adding flour gradually until the texture of the dough is like a thick cream cheese frosting.
1/2 cup flour
6 tbsp cold butter
1/3 cup brown sugar
1.5 tsp cinnamon
Use a pastry cutter or your fingers to combine the butter, flour, sugar, and cinnamon until the mixture is crumbly or the butter is pea size.
Loosely mix 1/3 of the amount of your filling into your batter. Reserve the rest.
Prepare your pans:
Grease your pan(s) and fill halfway with batter. Sprinkle 1/3 more of the prepared topping/filling on top of the batter. Fill with more batter until the pan(s) are 2/3 full. Sprinkle the remaining 1/3 of the topping on the top and use your fingers to poke some down into the batter like you would if denting focaccia bread.
Cover with a lid or a damp tea towel. Let the bread rise for 1-4 hours until 1/2 inch from the top of the pan.
Bake covered if you have a lidded pan or baking dish for 20 minutes at 400 degrees, and 20-30 minutes more uncovered at 350 until the internal temp measures 190 degrees.
Cool and enjoy.
Makes 1 large 5×13” Pullman style loaf, or two 9×5” loaf pan loaves.
This is another yummy way to use up extra sourdough starter. For other flavors search for “batter bread” in the search box here on the blog. It should be at the top of the sidebar on the right if you are reading on a computer, or if you are mobile it should be all the way at all the bottom under the comments.
Pumpkin Spice Batter Bread:
2 cups sourdough starter
1/3 cup oil
3/4 cups honey
1/2 cup milk or water
1 tsp salt
1/2 tsp nutmeg
1 tsp vanilla
1 – 16 oz can of pumpkin (or 2 cups of pumpkin purée)
Mix the above ingredients until well combined.
1 1/2 tsp baking soda
All purpose or whole wheat flour 1/2 cup at a time until the mixture resembles a very thick pancake batter that is about the texture of softened cream cheese or buttercream icing.
Pour into 2 greased loaf pans or a large greased casserole. Let it rise in a warm place for 1-2 hours.
Bake 400 degrees for 45-50 minutes, until a tester comes out clean or the internal temp reaches 190 degrees.
Do you have extra cranberries to use up after Thanksgiving? Try this Lemon Cranberry Relish. It couldn’t be easier. It works for Thanksgiving, but I’ll tell you a secret. I made extra this year so that I have some for Christmas too. That beautiful red color will be lovely on my Christmas table.
This recipe can easily be halved or doubled. Here’s what you need:
1 package whole fresh cranberries
1/4 cup chopped lemon peel or 1-2 tbsp lemon zest
Simply chop the cranberries in your food processor (or leave them whole if you want), cut up your lemon peel into little pieces or chunks (you could use lemon zest too if you don’t want the chunks of peel in there), put in a jar, and cover with honey to 1” above the fruit level. That’s it!
Swirl the cranberries around 2-3 times per day or whenever you pass by the jar to keep them well coated as submerged. After a couple of days you’ll notice that the honey becomes more liquid as the fruit release their juices into it. You can begin eating it at any point, but the flavor is best after a week or more of fermentation time.
Amazingly this is a fermented relish. The anti-microbial properties of the honey are acting as a preservative for the fruit long enough for the liquid to be released into the honey which then allows the honey to ferment. After fully fermented, which takes about 2 weeks (more like 4 weeks if you use whole cranberries) the this will last indefinitely in the fridge. If kept at room temperature it will continue to ferment and eventually turn to alcohol if left out long enough. I keep mine out on the counter, but it never lasts long enough to bother putting it in the fridge. We eat it up.
And feel free to play with flavors. I’ve also tried adding orange and cinnamon, but the lemon is my favorite.
This recipe makes a great jam substitute if you are trying to avoid sugar. I also use it in baking to make flavored biscotti or scones, or even as a flavoring or sweetener in my morning tea.
The six-year-old requested this for her birthday this year. We are mixing them up now! Give this recipe a try. 😊
Cast Iron Skillet Cookie:
1 stick butter and 1/4 cup tasteless oil (I use light olive oil), melted
3/4 cup sugar
1/3 cup honey
1/2 tsp salt
1/2 tsp Vanilla
Whip the sugar, honey, and butter several minutes until light and creamy (this step is important, don’t skimp on the mixing). Then mix in the egg, salt, and vanilla.
1 3/4 cups all purpose flour
1 tsp Baking soda
1 cup chocolate chips
Mist your skillet(s) with cooking oil. You can either use one 10″ skillet, or three mini cast iron skillets. Fill with cookie batter. Bake at 350 for 20 minutes. Best served warm with vanilla ice cream.
This is similar to Apple Brown Betty which is baked, but this is a quick, allergy-friendly skillet version, and can be made in small batches. It’s a great way to use of stale ends of sourdough bread, but regular bread works great too.
This recipe is dairy, sugar, soy, nut, and egg free, and can be made gluten free as well.
1 medium apple, peeled and chopped
1 tbsp avocado oil, or butter
1/4 cup honey
1/4 tsp vanilla
Pinch of salt
1/4 tsp cinnamon
Dash of nutmeg
1/4-1/2 cup water
2-4 slices of stale bread, coarsely crumbled (for a GF version use gluten free bread)
Peel and chop your apple, heat skillet over medium heat and add your oil and apple. Sauté for a couple of minutes or so, and add the salt, cinnamon, and nutmeg until all the apple pieces are coated. Next add the honey and vanilla, stir quickly so that the honey doesn’t burn, and gradually pour in some of the water to make a sauce. Don’t add all of it unless you need it. Add the crumbled bread and stir until coated and heated through. Serve with ice cream or heavy cream if you can have it. Makes 2-3 servings.