Sourdough Sandwich Bread

 Farm House On Boone

SERVINGS: 24

• 1/2 cup butter, softened or coconut oil
• ▢2 tablespoons honey or sugar, If using sugar, note that it will be 24 g
• ▢1 tablespoon salt
• ▢1 cup starter, active and bubbly
• ▢2 1/2 cups water
• ▢8 cups all purpose flour*

Instructions 

• 1- In a bowl mix by hand, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
• 2- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
• 3- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
• 4- Divide in two equal parts.
• 6- Shape by rolling the dough flat into a rectangle and rolling it up.
• 7- Add to parchment lined or buttered loaf pans.
• 8- Second rise for 2-4 hours at room temperature, or until doubled.
• 9- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
• Allow to cool completely before slicing.

-----------------------------Sandwich Bread sourdough process------------------------------------

Take sourdough mix out of  fridge let sit for 30 min to warm up to room temperature

4/5pm            Add flour and water, to the starter-      mix and let sit for 30min-4 hours

8/9pm         To make the Sandwich bread- Add and mix All the ingredients above ( butter, honey, salt, starter, water, flour)

9pm               1st rise- let sit overnight or all day on the counter (10-12 hours)                

The next day

7am                2nd rise- separate into two loves. put into buttered bread pans, let rise for 2-4hours

12pm               Cook the dough

Cooking a turkey

 Natasha's Kitchen

12 lb turkey, (Anything from 11-15 lbs will work, but bake time will vary), thawed*
Salt & Pepper, for the inside and outside of the bird

For the Flavored Butter

1 cup unsalted butter, softened, (2 sticks)
2 Tbsp olive oil, not extra virgin, plus more to drizzle top
4 Tbsp fresh lemon juice, from 1 large lemon, plus 1/2 Tbsp lemon zest
6 large garlic cloves, pressed
1/4 cup freshly chopped parsley
1/2 Tbsp salt, I used sea salt

1/2 tsp black pepper, freshly ground

.75 ounce container fresh rosemary*

.75 ounce container fresh thyme

.75 ounce container fresh sage*

ADD Paprika

For the Stuffing

1 large onion, quartered (no peeling)
4 garlic cloves, halved (no peeling)
1/2 bunch parsley
1 lemon, quartered

Remove thawed turkey* from the fridge about 30 minutes before you start working with it. If the turkey is closer to room temperature, it will bake more evenly. Remove the neck and bag of giblets and pat dry turkey with paper towels. Let it sit in a roasting pan lined with paper towels to soak up any excess water. Fold the wings behind the turkey so they don't scorch in the oven.

Seasoning, Stuffing, and Tying up a Turkey

Amy likes to cook the turkey in a turkey roasting bag to  help keep the juices in.

• Season inside of turkey cavity generously with about 1 tsp salt and 1/4 tsp pepper.
• Make Flavored Butter – In a medium bowl or in a food processor*, combine: 2 sticks softened butter, 2 Tbsp olive oil, 1/2 Tbsp lemon zest, 4 Tbsp lemon juice, 3 pressed garlic cloves, 1/4 cup chopped parsley, 1/2 Tbsp salt, 1/2 tsp pepper. Mash /stir with a fork until well combined (the lemon juice doesn't easily stir into butter but keep mixing and it will happen after a few minutes).
• Separate the skin from the turkey breast by pushing your fingers under the skin. Do this from the front and the back of the turkey; being careful not to tear the skin.
• Stuff 2/3 of the butter mixture under skin then spread the butter around by massaging over the top of the skin. This butter keeps the turkey breast tender, juicy and provides rich flavor.
• Pat skin dry and rub remaining butter over the outside of the turkey (breast, legs, wings). Drizzle all over the top of the turkey with olive oil and generously season with salt and pepper; I just love a crisp, salty skin.
• • Stuff turkey cavity with quartered onion, 4 halved garlic cloves, 1/2 bunch parsley and quartered lemon. Use kitchen string to tie turkey base and legs together; crossing the legs to better close up the turkey cavity, plus it looks extra fancy on the table.

  How to Roast a Turkey

  • Prep – Pre-heat the oven to 430˚F on the bake mode. Place oven rack in the lower part of your oven (mine was on the second level from the very bottom).
  • Make Foil Shield – to protect the turkey breast and keep it juicy: Fold a large square sheet of foil into a triangle. Rub one side of your triangle with olive oil and shape the foil (oil-side-down) over the turkey breast, then remove foil; it will shield your turkey breast and keep it from getting dry. You'll apply this shield later in the roasting process.
  • Place an oven-safe meat thermometer into the bird; beneath the drum stick; deep into the dark meat. Start roasting uncovered at 430˚F for 20 min.
  • Baste – Remove from oven; quickly baste with butter from the bottom of the dish. You can use a baster or tilt one side of the pan and collect drippings with a large spoon. Now apply prepared foil triangle to turkey breast area.
  • Reduce oven to 350˚F and bake for another 2 hours 30 min for a 12 lb bird. (Once you have reduced the oven to 350˚F, you will bake about 13 min for every pound of turkey). The turkey thigh should register at 170˚F on the temperature probe and the breast at 160˚F to make sure it's fully cooked through then remove from the oven (keep in mind the turkey temp continues to rise slightly after it's out of the oven*).
  • Rest Turkey – Transfer turkey to serving platter and cover loosely but fully with foil. Let turkey rest for at least 1 hour. It will become more tender and easier to carve, the longer it sits. Keep the drippings from roasting pan for turkey gravy. Now you can decorate around your turkey and make it festive. I used kale for my greens, then added small apples, sliced oranges and quartered lemons.
• Cook at 430 for 20 min and then 350 for about 5 1/2 hours, basting occasionally.

Lion House Rolls

House of Nash Eats 

Serves 24

• 2 cups warm water
• ▢⅔ cup instant nonfat dry milk powder
• ▢2 tablespoons active dry yeast
• ▢¼ cup sugar
• ▢2 teaspoons salt
• ▢⅓ cup salted butter softened
• ▢1 large egg beaten
• ▢5-6 cups all-purpose flour or bread flour
• ▢¾ cup salted butter melted to use during shaping and after baking

INSTRUCTIONS

 

• Stir together the water and dry milk powder in a large bowl of a stand mixer until the milk powder dissolves. Add the yeast and let it proof for 5 minutes until foamy.
  2 cups warm water,⅔ cup instant nonfat dry milk powder,2 tablespoons active dry yeast
• • Mix in the sugar, salt, butter, egg, and 2 cups of flour and beat on medium speed for 2 minutes.
    ¼ cup sugar,2 teaspoons salt,⅓ cup salted butter,1 large egg beaten,5-6 cups all-purpose flour
  • Switch to the dough hook and add remaining flour, ½ cup at a time, until a soft, only slightly sticky dough forms and pulls away from the sides of the bowl. I almost always use 5 ½ cups of flour, but you might need a little more or less. Knead for 5 minutes by mixer or 10 minutes by hand until the dough is smooth, supple, and elastic.
  • Transfer the dough to a large bowl greased with 1 tablespoon of vegetable oil. Turn the dough over in the bowl so it is coated on all sides with oil, then cover the bowl tightly with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 1½ hours.
  • When the dough has doubled in size, generously dust a clean counter with flour, then turn out dough onto the floured surface and divide it in half using a bench scraper. Working with only half of the dough at a time, roll out into a large, approximately 11"x14" rectangle, about ¼-inch thick, and brush with ¼ cup of melted butter.
    ¾ cup salted butter
  • Using a pizza cutter or sharp knife, slice the rectangle in half lengthwise, then crosswise into 12 small rectangles, approximately 2″x4″ each. A good guide is by making an “L” shape by holding your palm out flat with the thumb extended and cutting the rectangles to be the same length and width as the “L” shape.
  • Roll each rectangle up and transfer to a baking sheet lined with parchment paper, placing the tail edge of each roll flat on the pan. Repeat with the remaining dough, then cover loosely with plastic wrap or a clean dish towel and let rise in a warm spot until doubled in size, about 1 hour.
  • 
    
  • Close to the end of the rising time, 
  • 
    
  • heat the oven to 375°F and melt the remaining ¼ cup of butter. When the oven is hot, bake the rolls for 14-16 minutes, until golden brown. Remove from oven and brush with melted butter while still hot.

  • 
    

  • 
    
  • NOTES- Make Ahead:

    To make-ahead, freeze the dough before the second rise. Shape the rolls like normal, then wrap the baking sheet with the shaped rolls in a couple of layers of plastic wrap and pop them in the freezer before they begin to rise for the final time. When you are ready to bake them, remove the tray from the freezer and allow the rolls to sit at room temperature for 4 hours until they have had a chance to thaw and complete their final rise before baking, then follow the baking instructions like normal.

    Storage:

    Store: Place rolls in an airtight container, freezer bag, or covered in plastic wrap, in the refrigerator for up to 7 days.

    Freeze: Baked Lion House rolls will freeze well as long as they are already completely cool before you put them in the freezer. Just use a Ziploc bag or freezer-safe container to protect them.

Quick Brownies from Amy sutherland

------------Brownie Ingredients--------------

2 cubes of butter (softened)
2 c sugar
4 eggs
2 t vanilla
Cream together.

then Add-
1 and 1/2 c flour
2 t salt
1/2c cocoa
1/2 c chopped nuts

Spray pan
Bake 350 degrees, cook 25-30min

Frosting-
1 cube butter
3 and 1/2-4 c of powdered sugar
1/4 c cocoa
1 t vanilla
Add milk to the consistency you want.
Salt to taste

Denise’s peach pie.

From Nadine Rollo-

• I’ve got a really easy recipe We all (sisters)have the same recipe and we all use it. .(for 1 pie) 3/4 C Sugar 4TB cornstarch 1 Pinch of salt 1C cold water 1 T Lemon juice to taste  10 drops of lemon essential oil  1/8 c butter Cook to pie shell first and let it cool in freezer or fridge. Stir together the sugar, cornstarch and salt. Add 1c water slowly while stirring.. and keep stirring. It will become really thick stir and cook for one minute. remove from the heat and add your lemon juice to taste and the butter.  Add the peaches to the sauce stir. carefully Add to prepare pie shells and enjoy it. Refrigerate for a couple of hours but if not, it’s OK. It taste good either way. I hope this works for you. We do love it with whipping cream by the way or ice cream.. … I told Lily that if the peaches ripen on any of the trees while we are gone, but you are welcome to take some peaches. Thank you for letting her do all this. She’s a great help.

Add reaction

Chloe's Chicken Alfredo

Homemade Alfredo Sauce

1/2 Cup Butter
 1/2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced (2garlic cloves)
1/2 Teaspoon Italian Seasoning
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Cups  Parmesan Cheese

Instructions 

• Add the butter and cream to a large skillet.
• Simmer over low heat for 2 minutes.
• Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
• Whisk in the parmesan cheese until melted.
• Serve immediately.

Creamy Chicken Casserole- chloe chose to serve the sauce and pasta separate

1 (6 oz.) package fresh baby spinach, chopped

⅓ cup refrigerated pesto sauce

1 (15 oz.) jar Alfredo sauce (the homemade recipe above)

¼ cup chicken broth

16 ounces uncooked penne pasta, cooked according to package directions

2 ½ cups chopped rotisserie chicken

4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)

2 tablespoons thinly sliced fresh basil

¼ teaspoon paprika

Directions

Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
Stir together cooked pasta, chicken, and remaining Alfredo mixture; spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.

Served with Brussel Sprouts

2 lb Bag of brussel sprouts (cut each in half)

salt, pepper, olive oil, garlic powder or minced garlic

450 degrees 20 min