How To make Alaskan Sourdough Fruitcake

Vlog #72 Hutterite meals in a week, the food we made

Welcome to another cook week in my life, join my partner and i as we make and prep our food to feed our community of 115 people.
We start cooking at the age of 17, i have been doing this for 8 years while my partner has been doing it for 1, we have our moments but, i would say we make a pretty good team.
#Hutterite #whatieatinaweek

layered salad: 6:02
cucumbers
tomatoes
feta cheese
dressing:
2 tablespoons honey
1 tablespoon dijon mustard
1/2 teaspoon fine sea salt
1/2 teaspoon freshly crushed black pepper finely ground
1 large garlic clove minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
parsley for garnish

breakfast enchiladas: 7:33


beef stew: 8:31

note:
this is similar to ours, our recipe is too big so this is an easier option for people that need a smaller amount.
we don't add potatoes, we use parsnips
and no thyme.

chicken pie: 8:43

note: we added corn instead of carrots and for some reason our gravy was darker then hers

lentil salad:8:43

we just didn't add the cheese

pumpkin overnight oats: 9:36


pizza pops: 10:57
1 cup mushrooms
6 cups ham
4 cups pepperoni
1 onion
1 pepper
5 cups cheese
grill onions, peppers and mushrooms
cube or shred the rest of the ingredients
fill wonton wrappers and fry at 325 until golden brown and cheese is melted

buckwheat soup: 11:20
recipe in vlog 60

edo bowl: 11:25
marinade for beef
1/3 cup vegetable oil
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tbsp honey
2 tbsp minced fresh ginger
2 – 3 cloves garlic (minced)
salt and fresh ground pepper
marinade overnight and grill before serving, serve with rice and veggies of choice, we had tomatoes, cucumber, avocado, shredded carrots and black beans.

scones: 12:21

serve with whipped cream and jam of choice

Baking journal 7 Oct 2017: Sourdough vanilla oil cake with cream cheese frosting and nuts!

Tracey Jeffrey makes Fruit Soda Farls with Terry McCoy

Terry McCoy joins Tracey Jeffrey to make fruit soda farls at her home in Downpatrick. A simple and quick recipe to create a delicious treat.

nifoodtours.com
saintpatricksplate.com

Summer solstice sourdough bread

Simple, quick and super delicious sourdough bread with a twist!

Find the recipe and subscribe for more recipes at mydailysourdoughbread.com!

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I Bake a Sourdough Carrot Cake

Today I baked a sourdough carrot cake with cream cheese and pecan frosting. The recipe I used is in the King Arthur Flour 200th Anniversary Cookbook. It's in the sourdough section. I used my own sourdough discard in this recipe. If you don't know about sourdough, you will need to make it first. There is a whole section on it in this book. I am not teaching or sharing my own recipe here. I just hope to share what I am doing and inspire you to try your own homemade cake for your loved ones soon. There is no comparison to something made with love by you. I am also an artist. My website is Music in this video is provided by and licensed though

Chocolate Cherry Truffle Recipe with Hannah Kaminsky

5 DELICIOUS DINNER RECIPES to support your weight loss:


Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.

Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)

Cherry Chocolate Truffles

Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!

Cherry Center:

1½ cups dried cherries

½ cup Dutch process cocoa powder

Chocolate Coating:

4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips

1–3 tablespoons plain non-dairy milk

Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.

To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.



Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.

Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.

Makes approximately 24 truffles