Sourdough Discard Sandwich Bread Machine Made Dough Oven Baked

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 115:1

    [1] Not to us, O LORD, not to us, but to your name give glory,

        for the sake of your steadfast love and your faithfulness!

Make this amazing dough in bread maker and then bake in oven!!

1 c cool water

1/3 c sourdough discard 

1-1/2 t sea salt

1-1/2 t sugar

1-1/2 T olive oil 

3 c aerated bread flour 

1-1/2 t fresh instant yeast

All all ingredients in this order to bread machine

Start dough cycle 

Check dough consistency 

Add tiny amount of water or flour if necessary 

Too dry add water

Too wet add flour

After 15 minutes make sure ball is rounded and not sticking to sides

My cycle takes 1hr 30 minutes 

End of cycle, punch down dough and remove to lightly floured parchment sheet

Pinch bottom of dough ball and shape into ball

Cover with towel and let rise 10 minutes 

Flatten our dough to rectangle to fit 9x5 

Roll into log

Pinch seam

Tuck ends, log should fill half of the pan

Place seam side down

Cover and rise 45-90 minutes until it's 1 inch above side of bread pan

I turned my oven light on, covered loaf with towel and it was a 55 minute rise

Remove from oven during last 10 minutes of rise 

Set over to 450 degrees 

After temp is reached, immediately turn down to 425 degrees 

Slit 3 slashes on bread top

Add bread pan and bake 25-30 minutes until internal bread temp is 200-210 degrees

Cool 10 minutes in pan and remove to rack

I buttered the top 

Rest on rack 1 hour before slicing 

Roasted Balsamic Fresh Tomato Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 111:1

    [1]  Praise the LORD!

    I will give thanks to the LORD with my whole heart,

        in the company of the upright, in the congregation.

2 lbs tomato slices (I used Campari and large tomato mix

1/4 c olive oil

Salt and pepper to taste

1 t Sugar

1 T Italian herbs

Pinch Red pepper flakes 

2 T Balsamic vinegar 

2 T Roasted Garlic 

Heat oven to 450 degrees

Place parchment on sheet pan

Add tomatoes

Season tomatoes 

Drizzle with Balsamic and oil

Roast 25 minutes 

Add tomatoes to cooked pasta 

Add cheese

Toss 

Serve

 

Sourdough Discard Herb Cheese Biscuits

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Isaiah 2:4

    [4] He shall judge between the nations,

        and shall decide disputes for many peoples;

    and they shall beat their swords into plowshares,

        and their spears into pruning hooks;

    nation shall not lift up sword against nation,

        neither shall they learn war anymore.

¾ c Sourdough Discard

½ c Buttermilk

2 c AP Flour

½ t Sea Salt

2 t Baking Powder

¾ t Baking Soda

2 T chives

1 c Grated cheese

8 T cold butter, 1 stick

Butter for finishing 

Preheat oven to 450ºF 

Line a baking sheet with parchment 

Whisk together the buttermilk and sourdough starter 

Mix together the dry ingredients in a large bowl

2 cups All-Purpose Flour, ½ tsp Sea Salt, 2 tsp Baking Powder, ¾ tsp Baking Soda, 2 TBS Fresh, chopped chives, 1 cup Grated cheddar cheese

Grate the butter into flour mixture 

Use fingers to distribute through the flour mixture 

Grate 8 T Unsalted butter into flour mixture 

Add buttermilk mixture to dry ingredients

Bring the biscuit dough together

Knead the dough a few times

Add a teaspoon of buttermilk at a time if the dough is still too dry

Transfer the biscuit dough onto a floured work surface and pat down to your desired thickness 

Cut the biscuits with your desired size cutter

Lay parchment on pan

Add Biscuits 

Let Biscuits touch 

Brush with milk or buttermilk

Bake the biscuits at 450 F  for 15 minutes until the tops are golden brown.

Rub tops with butter before serving

Beer Braised Finished Oven Ribs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 109:26-27

    [26] Help me, O LORD my God!

        Save me according to your steadfast love! 

    [27] Let them know that this is your hand;

        you, O LORD, have done it!

An ej original recipe!

Preheat oven to 300 degrees.

2 rack ribs, I used baby back

Rub of your choice, I used my DIY rub plus some butter garlic Steakhouse 

1 whole Lemon cut in half

BBQ sauce

Cut ribs into singles.

Squeeze 1/2 of a lemon on each rack.

Sprinkle with rub, both sides.

Place in pan.

Cover with sprayed with non stick, foil.

Bake 2- 2 1/2 hours, depending on thickness of meat on ribs.

Drizzle with BBQ sauce.

Drizzle with 1 c beer

Return to oven broiler for 5 -10 minutes, middle rack.

Remove and enjoy these fall off the bone ribs.

 

Date Walnut Bread with Whiskey Cream Cheese Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 3:19-20

    [19] The LORD by wisdom founded the earth;

        by understanding he established the heavens; 

    [20] by his knowledge the deeps broke open,

        and the clouds drop down the dew.

15 dates, pitted 

1 c hot milk

2 eggs

1/4 c sour cream

1 t vanilla extract

1 1/4  self-rising flour 

3/4 c chopped walnuts

Instructions 

Soak the dates: Add pitted dates to a bowl and pour hot milk over them. 

Let them soak for at least 30 minutes, until softened.

Preheat oven to 350°F.

Blend: Transfer soaked dates and milk to a blender and blend until smooth.

Mix wet ingredients: 

Pour the date mixture back into a bowl. Add eggs, sour cream, and vanilla. 

Whisk until combined.

Add dry ingredients: Add flour over the wet mixture. 

Gently stir until just combined—don’t over mix! 

Fold in chopped walnuts.

Bake: Pour the batter into a greased and lined 8-inch loaf pan. 

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Slice and keep in loaf pan.

Pour sauce over slices.

Cover with plastic wrap.

Let sauce soak into slices.

Whiskey Cream Cheese Sauce

2 t Whiskey 

1 t vanilla 

1-1/2 c Powdered sugar

1/4 c Spreadable Cream cheese 

1 t Heavy cream, more if needed 

Whisk

Pour over slices 

Reverse Sear Oven Beef Tenderloin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 63:1-4

A Psalm of David, when he was in the wilderness of Judah.

    [1] O God, you are my God; earnestly I seek you;

        my soul thirsts for you;

    my flesh faints for you,

        as in a dry and weary land where there is no water. 

    [2] So I have looked upon you in the sanctuary,

        beholding your power and glory. 

    [3] Because your steadfast love is better than life,

        my lips will praise you. 

    [4] So I will bless you as long as I live;

        in your name I will lift up my hands.

 

Reverse sear is a great way to make Beef Tenderloin!

So tender and juicy on the inside and crispy on the outside! 

 

4 lb beef tenderloin ( I did 2 tenderloins) (Bought a whole $135. peeled extreme one from Costco and trimmed it out, 2 tenderloins, 4 1/2 inch steaks and 1-1/2 lb of beef chunks for gyros)

1 T whole black pepper 

2 T fresh rosemary chopped

1 T fresh thyme leaves

2 T roasted garlic 

1 T kosher salt

1 t brown sugar

Place herbs in bowl and crush with pestle

Add

2 T olive oil

Au jus 

1 c Cabernet Sauvignon 

1/2 c water

1/4 c Leeks, chopped 

1/4 c Onions, diced 

1 small Carrots, diced 

2 T roasted Garlic

1/8 c Celery, diced

2 T Worcestershire sauce

Add to bottom of cooking pan with Tenderloin on top on a rack

Strain veggies and dip beef into au jus

Trim roast of silver skin 

Tie the roast

Combine peppercorns, rosemary, thyme, kosher salt, garlic and brown sugar in a small bowl

Dry tenderloin with paper towels, 

rub outside with the herb mixture

Place tenderloin on a rack with pan underneath 

Place in fridge overnight

Remove tenderloin from the fridge an hour before cooking

Preheat oven to 225°F

Bake until internal temperature reaches 120°F, about 60 min

Remove and rest 10 minutes

While the roast is resting, turn the oven up to 450°F

Place the roast back in oven and cook until it reaches 125 degrees in about 10-15 min

Remove strings

Rest 10 minutes before serving

Serve with au jus and creamy horseradish 

Magic Crust Peach Cobbler

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 96:4-5

    [4] For great is the LORD, and greatly to be praised;

        he is to be feared above all gods. 

    [5] For all the gods of the peoples are worthless idols,

        but the LORD made the heavens.

Fruit

4 c sliced peaches – fresh, frozen, or canned 

3/4 c sugar

Pinch of salt 

1/4 t ground allspice

1/4 t ground Ginger

1/4 t ground cloves

1 T cornstarch

Place peaches, sugar, salt, seasonings and cornstarch in a medium pot. Cook over medium-low heat, stirring frequently. 

1/2 c butter

Place butter in a 9 x 13″ casserole dish. Turn oven on to 350°. 

Batter

3/4 c milk

1 T apple cider vinegar

1 c flour 

1 c sugar

2 t baking powder

1/2 t salt

Stir milk and apple cider vinegar together in a cup and let it sit.

Mix the flour, sugar, baking powder, and salt in a medium bowl.  

Stir in the milk mixture.

Remove the casserole dish from the oven and pour the batter mixture over the melted butter. 

Don’t stir; you can lightly spread the batter.

Spoon peach mixture evenly over the batter mixture. 

Don’t stir.

Bake for 50-55 minutes until golden brown.

Serve with vanilla ice cream.

Buttery Steakhouse Pork Burnt Ends in Dutch Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Psalm 95:6-7

    [6] Oh come, let us worship and bow down;

        let us kneel before the LORD, our Maker! 

    [7] For he is our God,

        and we are the people of his pasture,

        and the sheep of his hand.

    Today, if you hear his voice,

An ej original recipe!!

2 lbs Pork butt cut into 2-3 inch chunks

3 T Buttery Steakhouse rub( Kinder's)

1/4 c Sauvignon Blanc 

1 Mini Ginger ale 

Roll chunks in rub to cover lightly 

This rub is salty so less is more

Refrigerate overnight in zip lock bag

Sear pork in oil in a Dutch oven

Remove to plate

Add white wine to deglaze 

Add ginger ale

Add pork back in and place on rack

Heat 

Place parchment round and lid

Cook 1 hour in preheated 350 degree oven on rack(my IP rack fit perfect)

Check for tenderness 

After 1 hr mine were fork tender and 180-190 degrees internal temp 

Sear under broiler to get a slight char

The drippings will make a glaze that you can spoon over pork 

To make glaze add 2 T sugar, 1 t Cholula and 1 t Molasses 

Reduce glaze 

Serve with Slaw and potato salad

Bread Machine Made Dough Potato Slider Buns

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 93:2

    [2] Your throne is established from of old;

        you are from everlasting.

1 medium potato, 7 oz, microwave till soft

3/4 c plus 1 T milk( During kneed, I had to add 2-3 T more milk

1 egg

1/4 c diced butter

2 T sugar

1-1/2 t salt

3-1/3 c aerated bread flour

1-1/2 t instant yeast 

Add to bread machine in the above order

Check after 5 minutes to see if you need more milk

Check again after 15 minutes to make sure your dough ball is right consistency 

End of dough cycle 

Dough should be doubled

Remove to lightly floured parchment sheet

Shape into ball 

Cover

Rise, covered 10 minutes 

Divide dough into 12 pieces

Shape into balls, cover rest 15 minutes 

Mash as flat as possible (1 inch thickness)

Preheated 400 degree oven

Brush with egg milk mixture 

Bake 12-15 minutes until a internal temp of 190 degrees

Cool on rack completely before slicing 

May sprinkle with seed of your choice 

Ground Chicken Stromboli with Garlic Herb Mushroom Butter Gravy

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 39:4

    [4] “O LORD, make me know my end

        and what is the measure of my days;

        let me know how fleeting I am!

Ground Chicken patties( I used my Meatballs from the freezer flattened out to slider size)

Buns (homemade if possible)

Gravy

https://aintnocookinglikemommas.blogspot.com/2026/04/sauvignon-blanc-garlic-herb-butter.html

I just used 1 c mushrooms and added heavy cream to make enough of gravy for 3 Sliders

Adjust salt and pepper to your taste