From Dorothy’s Kitchen

Good Morning. I wanted to share a safety moment with you all today. During my daughter’s birthday month we always reflect back to an accident that happened to her one day before she turned one year old. She touched the glass of a natural gas fireplace. The glass of natural gas fireplace can reach 500°F. Burns are terrible things. It was a difficult trial for our family during this event. So we are sharing this poster to try to help prevent any of these accidents happening in the future. My girls are raising money for the Alberta Children’s Hospital this month by donating their birthday money and collecting bottles in the community. We are so thankful for the support and care she received at the hospital during her burn graft surgeries. We are thankful she is fully healed and healthy today. Please share this poster with friends and family that have a fireplace or young children. ❤️‍🩹❤️‍🩹🤗 From Dorothy’s Kitchen

I’m curious to hear from you about your biggest sourdough challenge or difficulty. My biggest issue was not knowing where to start. I’m loving the whole process. Would love to help you out with any baking questions or challenges!

Here is today’s sourdough focaccia bread! Looking good!

What is happening in Dorothy‘s kitchen today? Excellent question!
I am making some sourdough focaccia! I’m trying an experiment where I make half in one day and then half of it I will put in the fridge and bake it tomorrow! I’ll test the results and share with you!
Also making some “Chewy Granola Cookies” from a highly recommended cookbook- Pillsbury! Using my favourite oats One Degree Organic Foods
I do love a good cookbook!
Recipes in the comments and photos!

Thanks for being a top engager and making it on to my weekly engagement list! 🎉

Paulette Sampson, Jane Danckaert, Donna Dalla Riva, Betty Clyke, Michelle Le Fort, Debora Cihos, Judy Hanson, Mary Anne Pineo-Doyle, Sharon Searcy, Tootie Oates

I related to this and thought some of you sourdough bakers might as well! I’m a “city” homesteader longing for the country!

My daughter requested a triple layer chocolate cake with chocolate butter cream frosting and strawberries 🍓on top! So I did my best to create her request! First sourdough chocolate cake and it was definitely tasty! Recipe in comments!

I also have a very delicious non sourdough cake that is perfect every time! No fail!

Moist Chocolate Cake
2 cups flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
¾ cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp vanilla

Mix together dry ingredients in a mixing bow. Add oil, coffee and milk. Mix at medium speed for 1 minute. Add eggs and vanilla; beat for 2 more minutes. (Batter will be thin.) Pour into a greased tube pan. Bake at 350° 45 minutes or until cake tester comes out clean.

Chocolate sauce topping

1/4 Cup Butter
1/4 Cup flour
1/4 Cup 18% cream
2 Tablespoons cocoa
2-3 Tablespoons sugar

Melt butter in sauce pan. Heat on a low heat. Mix in flour. Add cocoa and then milk and finally dissolve sugar. Cool a bit and then drizzle over cake!

Have you tried red lentil soup? Making a delicious smelling red lentil soup this morning! Let me know your favourite soup! I love new ideas and if you have photos or recipes that inspires new ideas for me! Do you see my two new cutting boards in the background??? A special thank-you to my thoughtful mom and dad for sending them to me for Valentine’s Day. My dad is very talented at making these special cutting boards and I love them very much❤️! If you need some soup inspiration, let me know because I have a lot of very good recipes and I can send you the videos and the full recipes are in the descriptions!

It’s birthday month in our house so I’m prepping up some cupcakes and cake. My daughter requested a triple layer chocolate cake! I decided to test out a chocolate sourdough cake recipe! I decided to break up the pocess over a few days so here is the naked version! Decorating tomorrow! Super moist and delish! I’ll link the recipe in the comments!

If you’re looking for a cute Valentine’s Day cookie, you should give this thumbprint cookies a try. They are soft and chewy. And very delicious.😋
I have a short video on how I made these. I could also do a live video if anyone was interested in a step-by-step video and also an opportunity to also ask questions!

Thumbprint Cookies
1 ½ cup brown sugar
½ cup margarine or butter
1 egg
½ cup boiling water
3- 3 1/2 cups flour
1 tsp baking soda
1 Tbsp vanilla

1. Cream sugar and margarine together.
2. Add egg and beat together with sugar and margarine.
3. Add boiling water and baking soda. Mix together. Add vanilla.
4. Add first two cups of flour one at a time.
5. Knead the same as bread, adding the final cup of flour gradually. Roll in balls and make an indenture with your thumb in the center of each cookie. Fill the thumbprint with jam or jelly.
6. Bake in 350°F oven for 8-10 minutes.

Morristown Baptist Ladies Auxiliary Cookbook 1973

This is one of my most delicious muffin recipes: Blueberry Yogurt Crumble Muffins.

I didn’t get a shot of the whole doubled batch as my family quickly did a taste test!

This time I substituted with half Saskatoon berries and half blueberries 🫐!
I can send you a link to my video/recipe!

Sourdough discard crackers with Parmigiano-Reggiano and parmesan cheese. I’ve never made crackers before. I’ll link the recipe I used. These were simple to make but I’ll try to make them thinner next time. Made them to go along with our soup! I have a lot of great simple soup recipes - I’m happy to send you the link to the video/recipes!

Soup du jour? This is a no-name soup! But it is very delicious. Here’s the best way to use up random leftovers in your fridge! Create a delicious, hearty, hearty 🥣 soup!

I tried making some sourdough discard sandwich bread 🍞! My recipe made two very large loaves! my kids are laughing at them because they think they’re so gigantic! I like to test out my recipes a few times before I share them. So I will share as soon as possible! 

Happy Friday! If you missed any of my recipes this week, I shared a sour cream coffee cake, and how I make sourdough bagels from scratch! I have a live video for both of them. I can put the link in the comments. My kids call this sour cream coffee cake smile bread! I bet you can guess why!

What is not to love about these sourdough bagels! I just shared a live on all my tips and tricks. It is a long video but there’s a lot of good information. That could help you re-create these! This is the first batch from my live video this morning! If you would like the video, I can send you the link! Just comment “link” 👇🏻 below!

Here how my bagels turned out. I was going to share the recipe tomorrow if possible but I may not have enough starter until Thursday !

Guess what’s rising up in my kitchen today? Hint it’s made with sourdough starter and it needs to be boiled! PS- I will try to share a live video of this recipe tomorrow. Probably around 11 AM mountain time.

Here is our sour cream coffee cake recipe from the live I did today. I also have a short video if you’d like to see all my tips!

Sour Cream Coffee Cake Bread

One loaf pan recipe:

1/2 cup butter or margarine
1 cup of sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 salt
1 tsp vanilla

Topping
Mix 3/4 cup brown sugar
1 tsp cinnamon and 1/2 cup of nuts

1. Cream butter and sugar together.
2. Add beaten eggs.
3. Mix dry ingredients and add alternatively with sour cream and vanilla.
4. Pour half the batter in oiled loaf pan.
5. Add half of the topping.
6. Pour in the remainder of the batter.
7. Add the remainder of the topping and add on crushed walnuts if desired.
8. Bake at 350°F for 45-50 minutes.

I am also doing my coffee cake recipe on YouTube! If you missed the live here on Facebook, you can catch it at noon mountain time (20 mins) over there! I’m working on building my watch hours on YouTube so if you want a great recipe, be sure to join me over there I will put the link here in this description!
You should be able to catch what the final bread looks like in that video!

Sour Cream Coffee Cake Recipe and Sour Dough starter and recipe updates😋😊❤️ Day 6- Sour Cream Coffee Cake BreadOne loaf pan recipe:1/2 cup butter or margarine 1 cup of sugar2 eggs1 cup sour cream2 cups flour1 tsp baking soda 1 tsp ba...

Here is another use for your sourdough starter! So tasty! 😋 Just wipped up a batch!

Buttery Sourdough Biscuits
Yield: 16 biscuits
Ingredients:
2 Cups (240g) bread flour
4 teaspoons baking powder
1/2 teaspoons salt
1 tsp cream of tartar
2 Tablespoons sugar
1 cup (226g) butter
2 cups (454g) of sourdough starter (unfed/discard)
1/3 cups (79mL) cream or milk

Instructions:
1. Preheat the oven to 425°F, with a rack in the upper third of oven.
2. Grease a baking sheet, or line it with parchment.
3. Combine the flour, baking powder, salt and cream of tartar. Work the butter into the flour until the mixture is unevenly crumbly.
4. Add the starter and cream, mixing gently until the dough is cohesive.
5. Turn the dough out onto a lightly floured surface and gently pat until about 1" - thick.
6. Use a sharp 2 3/8" biscuit cutter (a glass works well too) to cut rounds, cutting them as close to one another as possible.
7. Place the sourdough biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake.
8. Bake the sourdough biscuits in the upper third of your oven for 16 to 20 minutes, until they're golden brown.

I had some leftover ground beef from a lasagna I made, and so today I am making a hamburger soup! This is a soup from my childhood! I put a quick video in the description if you would like to see how I make it! Very easy and very delicious! A great way to use up leftovers or canned goods if you have them on hand!

Hamburger Soup

1 lb lean ground beef, browned and drained
1 leak chopped (or onion)
1 can diced tomatoes
4 cups beef broth
1 cup water
2 celery ribs sliced thinly
4 large carrots, halved and thinly sliced
2-3 medium potatoes (diced)
1 can corn
½ tsp pepper
½ tsp salt
1 tsp fresh thyme
1 tsp minced fresh parsley

Add in the last half hour of cooking:

1 cup cooked elbow macaroni
1 can corn

#1. In a large saucepan, cook beef until meat is no longer pink. Drain.
#2. To the slow cooker add: Stir in tomatoes, broth and water. Add leaks, carrots, potatoes and celery. Stir in salt, pepper, thyme and parsley. Add in fully cooked beef.
#3. Cook for 3 hours on high or 6 hours on low.
#4. Half an hour before you serve this add in el dante elbow macaroni, and canned or frozen corn.