*Must have a sourdough starter for this recipe
Starter: is stored loosely covered on bottom shelf of fridge. Once every 7-10 days take out and feed to use in recipes.
(If needed, place 1/2 tsp yeast in a small amount of water & add to the starter to boost)
To begin: To 1 cup of starter add:
3 TBS potato flakes
1 c. water
3/4 c. sugar.
Stir and let it sit at room temp overnight.
Take out 1 cup starter, place 1 cup back in fridge.
In a large bowl or kitchenaide, add to starter:
1/2 c. oil
1 1/2 c. warm water
1/2 c. sugar
1 TBSP salt
2 c. whole wheat flour
Add in 4 c. unbleached all purpose flour
Dough will be sticky; let it rise overnight covered at room temp.
With spatua & a little four, drop onto floured surface, split in two and lightly knead into two loves.
Place in greased pans
Bake at 350 for about 30 minutes.
4. cups Chopped fresh tomatoes (drained)
2 tsp. basil (or chopped, fresh basil—as much as you want)
1/4 garlic powder
1/2 tsp. salt
1 tsp. ground pepper
9 cooked lasagna noodles
12 oz. shredded cheese
Chop your tomatoes & basil
Cook noodles according to package directions
Layer noodles, tomatoes/basil/cheese.
Cover with aluminum foil and heat in oven until cheese is melted.
Just made this recipe for our small group. It is good served warm with vanilla ice cream in the evening, or in the morning with a glass of coffee or milk. I only put in half the nutmeg (not a huge nutmeg fan) & Just be careful when you are spreading the peach topping over the batter to distribute it evenly as you are placing it on top (don’t just dump it in the center and then try to spread it . . . or the center will be filled with gooey peach mixture and it will be harder to bake. Here is the link I used:
1cup of softened butter
1 cup packed brown sugar
17 tablespoons of sugar, divided (You add 1 cup to the cookie batter)
1 tsp of vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
11/4 cups chopped pecans
1(13) oz package Rolo candies
1 oz. white coating chocolate
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs one at a time, beating well after each addition Beat in vanilla. Combine flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cups pecans.
Shape a tablespoon of dough around each candy forming a ball. In a small bowl, combine the sugar and pecans. Press the cookie halfway into the dough and place on a cookie sheet with the sugar side up. Place balls 2″ apart.
Bake 375 for 7-10 minutes until tops are slightly cracked. Cool for 3 minutes before removing to wire wracks to cool completely. Drizzle white melted chocolate on top using a spoon.