Sourdough Waffles

I realize I should probably be starting out with a how-to on feeding a sourdough starter but for now I’ll leave that to the pros like Peter Reinhart and Nancy Silverton

Once you have that figured out, waffles are easy!

I have never come close to matching my mom’s waffles but these are the ones that turn out best for me :: light and airy with just a hint of sourness. 

Sourdough Waffles

2 cups milk 

2 cups whole wheat pastry flour

1 cup white starter, 100% hydration

2 T honey

2 eggs

1/4 cup melted butter

1/2 t salt 

1 t baking soda

Mix milk, flour, and starter. Cover and let sit on counter overnight, 8-12 hours. 

Add remaining ingredients and whisk well. Cool in preheated waffle iron until browned and lightly crisp, about 3-4 minutes. Eat immediately with favorite toppings or store at room temp for a few days. I’ve never frozen them but I’m sure it would work. We heat the leftover ones in the toaster. 

Yield : about 4 large waffles (serves 4)

Sweet Cherry Hand Pies

I’ve always wanted to make hand pies but had a fear of there being too much crust and not enough fruit.

Turns out that if the crust recipe is good enough, I won’t care if there isn’t much fruit. 

Another fear I had was baking with sweet cherries. I made a pie using them about 8 years ago and it was awful. But they worked for these hand pies. Maybe it’s precisely because there is a high crust to fruit ratio?

Check out that crust flake. Mmmm. 
Update: I made these again this evening and used all whole wheat flour. Just as tasty, tho they don’t stay as crispy as the half white version. 

Sweet Cherry Hand Pies


1/2 cup whole wheat pastry flour

1/2 cup all purpose flour (or whole wheat bread flour)

1/4 t salt

4 T cold butter

1/3 cup sour cream

1 T milk

Mix flours and salt. Using a small grater, grate the butter into the dry ingredients. Mix with a fork, gently coating the butter strands with flour, and then smash around to evenly distribute the butter. Stir in the sour cream and enough milk to make a smooth but not wet dough. 

Roll out on well floured surface until about 1/8 inch thick. Cut 4 inch circles. Reroll scraps and cut again. I got 12 circles. 


1 – 1 1/2 cups sweet cherry halves



Place 3-4 cherry pieces on one side of each circle. Dot with a smidge of honey and fold circle in half, being careful not to tear dough. Crimp edges with a fork and brush tops with cream. 

Bake at 425 on parchment lined cookie sheet until golden, about 15 minutes. Cool on wire rack. 

Freeze any pies that don’t get eaten within a day. 

Molasses Raisin Bars

I’m a sucker for baked goods with molasses. I just adore the deep, rich flavor. 

These bars don’t disappoint. I’ve made them several times but this last time tried all whole wheat flour. 

These are not an overly sweet bar. I cut back on the sugar quite a bit from the original recipe, which I don’t know where I got. 

A note about the sucanat: when creamed with butter, it takes ages to dissolve so I grind it in an old coffee grinder to a powder before using it.

A delicous snack with a cold glass of milk!

Molasses Raisin Bars

3/4 cup softened unsalted butter

1/4 cup white sugar

3/8 cup brown sugar (I use sucanat)

3/8 cup molasses, part black strap is fine

1 extra large egg

2 1/2 cups whole wheat pastry flour, sprouted if you have it 

1/2 t salt

1 1/2 t baking powder 

3/4 t baking soda

3/4 t cinnamon

1/4 t allspice

Heaping cup of raisins

Cream butter and sugars into smooth. Add molasses and egg and mix well. 

Combine flour, salt, baking powder, baking soda, and spices. Add to creamed mixture along with raisins and mix well. 

Spread into a greased 1/4 sheet pan (or 9×13). Bake at 350 for about 29 minutes or until set in center. Try not to overbake!

Cool in pan before cutting and serving. These freeze well. 

Yield: 20 small bars

Whole Grain Noodles

I should have been an Italian Grandmother. 

I’m not sure how those bow ties will cook up but Jada is beside herself with excitement over the prospect of taking them to school in her picnic lunch tomorrow. This week I tried using brown rice flour in my noodles and loved it. Previously when I made 100% whole wheat noodles they were gritty. We ate them but I can’t say we loved them unless they were loaded with sauce. These I enjoy, though. Much smoother!And made with sprouted flour they benefit you, too, unlike boxed pasta products. Now I must return to the kitchen and clean up my mess. And figure out what to go with my noodles for supper. Whole Grain Noodles

2 2/3 cups  sprouted whole wheat bread flour

1 cup sprouted brown rice flour

3 eggs

1 t salt

3/4 cup whey or water

Mix everything and knead for five minutes to make a smooth dough. Cover and let rest for at least 20 minutes. This helps the gluten to relax. 

Divide into two balls and roll each one out to about a 24 inch circle, using flour as needed to prevent sticking. Size will depend on how thick you want your noodles. Let rest again and then cut into desired shape. I use a pizza cutter. 

Cook in boiling salted water and serve immediately. 

If you want to dry the noodles, generously flour and lay out on a cookie sheet to air dry for a few days. If it will be a while til we eat them, I freeze them and then drop straight from the freezer into boiling water. 

Yield: 1 3/4 pounds fresh pasta

Oven Beef Brisket

I put out a plea on Facebook the other night asking for brisket ideas. Well apparently you just treat them like a roast…low and slow. And here I was, terrified of these humungous things in my freezer!

Well no more! That was easy. And melt-in-your mouth delicious. It even got compliments from two farmers. One beeped from the skid loader and said it was the best food he’d ever eaten. The other stopped on his way out the door the next morning and remembered to pay it a compliment. 

Well. I’ll certainly be making this again!

Oven Beef Brisket

Adapted from numerous ideas/recipes

1 beef brisket, about 6 pounds

3 T onion salt

1 T brown sugar (I used sucanat)

1 T paprika 

1 T dried mustard

1 T chili powder

1 T granulated garlic

2 T dried thyme

1-2 cups water

1 T liquid smoke

Mix all spices and seasonings and rub all over entire brisket. Place on a rack in a roasting pan. Mix water and liquid smoke and pour into bottom of pan. Cover tightly with foil. Bake at 250F for about 6-10 hours or until very tender (totally depends on your individual brisket). Allow to rest 20 minutes or so and then slice across the grain and serve. Save the juices for a soup!

Serves: 8-10

This dressing had me shoveling salad in as fast as I could. Maybe that’s not a good thing.

At any rate, it lives up to its name. It’s better than homemade ranch, which is my usual go-to when it comes to creamy dressing. Very Good Salad Dressing

Adapted from Fix It and Enjoy It: Potluck Heaven

1 cup mayonnaise 

2 T sugar

2 t prepared mustard

Pinch salt

1/2 t celery seed

1 t parsley flakes

Dill pickle juice

Mix everything together using as much pickle juice as needed to make dressing the desired consistency. Refrigerate several hours to allow flavors to meld.

Yield: a generous cup 

Want to know what the best part about food blogging is?

Making pancakes at 1:21 in the afternoon and eating a whole stack of them.

And the worst part?

Having to tell everyone about a terrible mistake in the cookbook your mom worked so hard to put together.

The My Favorite Pancake recipe on page 93 in Baking with Whole Grains contains a mistake that will give you batter too stiff to pour rather than fluffy pancakes. If you halve the flours, you’ll get better results. The corrected recipe is as follows:

My Favorite Pancakes

3/4 cup whole wheat pastry flour

1/4 cup pastry flour

1 t baking powder

1/2 t baking soda

1/2 t salt

2 T ground flax seed, optional

1 cup thick buttermilk

1 large egg

2 T oil

In a large bowl, stir together flours, baking powder, baking soda, salt, and optional flax seed.

Add buttermilk and egg, stirring a few strokes.

Add oil and mix gently until just barely combined. Minimum stirring makes tender pancakes! The batter will be fairly thick (although a thinner buttermilk will make a thinner batter).

Heat lightly oiled skillet on medium-high heat until a few drops of water skitter across the skillet before evaporating.

Spoon batter onto hot greased skillet. When pancakes are getting a bit dry around the edges and a bubble or two appears in the middle, flip and cook a minute or two longer, until done in the middle.

Yield: about 10 4-inch pancakes