King Arthur Classic Sourdough Waffles or Pancakes

Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes. 

To convert amounts among volume, ounces and grams go here.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Overnight sponge

• 241g King Arthur Unbleached All-Purpose Flour
• 28g sugar
• 454g buttermilk
• 241g sourdough starter, unfed/discard

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 50g vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Directions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.

TIRAMISU (Adapted from "Joy of Cooking")

TIRAMISU 10 to 12 servings

(Adapted from "Joy of Cooking")

Tiramisu is Italian for "pick me up"-and how could ladyfingers soaked in espresso and brandy and slathered with sweetened Marsala-laced marscapone failed to do so?

Prepare (or buy, in our case):
24 ladyfingers

In a medium heatproof bowl, beat on high speed until thick and pale yellow, about 2 minutes:
5 large egg yolks
1/3 cup sugar

Whisk in:
1/3 cup sweet Marsala
1 tablespoon water

Set the bowl in a large skillet of barely simmering water and whisk or beat on low speed until the mixture reaches 160°F.
Remove the bowl from the skillet and let cool for about 15 minutes, stirring from time to time.

Beat until soft peaks form:
1/3 cup heavy cream
2 teaspoons vanilla

Place in a large bowl:
12-14 ounces marscapone cheese, softened

Fold in the whipped cream and the cooled egg yolks mixture.

Combined in a shallow dish:
3/4 to 1 cup cold espresso or extra strong coffee
2 to 3 tablespoons rum or brandy
2 to 3 tablespoons sugar

Dip half of the ladyfingers or cake strips into the espresso mixture and arrange in a serving dish leaving a little space between each.

Spread half of the marscapone filling over and between the ladyfingers.

Sprinkle with half of:
5 ounces bittersweet or semi sweet chocolate, grated

Dip the remaining ladyfingers into the remaining espresso mixture and arrange on top. Spread the remaining filling over in between the ladyfingers, and sprinkle with the remaining chocolate.
Sift over the top
: 1 tablespoon unsweetened cocoa

Chill before serving.

Eggnog (Jamie Oliver)

Christian made this for us twice(!) this Christmas!

From Jamie Oliver here.

Ultimate eggnog recipe

Serves 8

• 3 cups (700ml) whole milk
• 1 cup (240ml) heavy or double cream
• 3 cinnamon sticks
• 1 vanilla bean pod, split and seeds removed
• 1 teaspoon freshly grated nutmeg, plus more for garnish
• 5 eggs, separated
• 2/3 (130g) cup granulated sugar
• 3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. 

Serve and garnish with freshly grated nutmeg.

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons

Vegetarian Lentil Tortilla Soup (Instant-Pot + Slow Cooker) - Peas And Crayons:

Vegetarian Lentil

Tortilla Soup

AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

YIELD 6 SERVINGS

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!

Recipe yields approx, 6 cups of soup.

Ingredients

• 1 cup diced onion
• 1 tsp avocado oil or olive oil
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2.5 cups vegetable broth (or chicken broth)
• 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
• 1/2 cup salsa verde (or your favorite salsa!)
• 1 TBSP tomato paste
• 1 (15 oz) can black beans, drained + rinsed
• 1 (15 oz) can pinto  beans, drained + rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optional - see notes)
• salt and pepper to taste

For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!

Pile on the toppings!

• crushed tortilla chips - my favorite!
• shredded cheddar  or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• fresh pico de gallo or salsa
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instructions

1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
2. First, chop your veggies and measure out the ingredients. 
3. Next add everything but the heavy cream your toppings.
4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Stir in the cream, add all your favorite toppings, and enjoy!

SlOW COOKER INSTRUCTIONS:

1. First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
2. Next add everything except the heavy cream and toppings.
3. Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
4. Swirl in the cream, add all your favorite toppings, and dive in!

Notes

* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.

Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.

Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.

A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.

Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.

Nutrition facts below calculated before optional cream + toppings.

Nutrition Facts

Serving Size 1 cup

Amount Per Serving
Calories 269
% Daily Value
Total Fat 2 g		3%
Total Carbohydrates 45 g		15%
Protein 16 g		32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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