My Grandmother's Recipe Box

I tried two different waffle recipes, One was using an overnight sponge and one was mixed 1/2 hour before making. The 1st time I made the overnight sponge recipe, I thought thye were really good but the the next few times, they were ok. I saw this quicker recipe without the overnight wait and gave it a try. I think I like the quicker version better. They seem to hold up better if sharing them and if eating over the next few days. This may already be a known idea, but reheating the waffles using the waffle iron the next day makes them turn out like you just made them. I also experimented with some whipped butters. I made a maple with maple syrup, a raspberry with raspberry jam and a lemon with a bit of lemon juice and zest. The raspberry was the biggest hit. Here are the two recipes I tried: Overnight Sponge Waffles And here is the 30 minute version  30 Minute Waffles My opinion is that the overnight ones seems a bit lighter, but the 30 minute ones were tastier and easier....

I have made several sourdough recipes - breads, cakes, cookies, crepes, scones, waffles, biscuits, muffins, etc.  There a millions of recipes out there for starter, unfed to ripe. I am not looking to retype a recipe for you and call it my own, but rather link you to ones that worked (and did not work) for me with some simple tips that I found helpful. I find it really annoying to have to scan pages of pictures in order to get to a recipe so I am adding a few photos here but not photo after photo.  While some photos are helpful to see what dough looks like in a particular stage, I think you end up just getting a feel for it with the more recipes you try.   My 1st suggestion four a sourdough starter recipe is a focaccia.  It is not fussy to make and the finished product looks and tastes great.  If we ever have dinner parties again, this is a good one to pull out and your guests will be impressed even though it is pretty easy to make.  The photos below sh...

When I first began my sourdough starter in March, I did not know quarantine sourdoughing was a thing. But I found myself home more like a lot of others and I had been wanting to try doing it and now I was home more to give it a try. Luckily, I had stocked up on flour as it got a little difficult to always count on being able to get it a few weeks in when everyone started stockpiling everything. I was not exempt from  the food hoarding phenomena and while I did not go completely crazy, I did keep on hand many more things that I normally would. It certainly was disconcerting to find yourself at a grocery store with shelves completely cleared out of many items and rationing in place. It makes you realize just how spoiled you are being able to get what you want on a whim.     So I started the process and now have been keeping it going for several months.  While sometimes it does seem like a chore to feed it, I mostly find it very interesting to see it grow and use i...