How To make Alaskan Sourdough Fruitcake

BOW Alaska - Summer Workshop

Becoming an Outdoors Woman (BOW) are hands-on workshops that teach adults outdoor skills while building their confidence in their ability to get out and safely enjoy all that Alaska has to offer. BOW helps participants grow and become more competent by offering classes in an encouraging, supportive, and non-competitive learning environment. Alaska BOW has had participants ranging in age from 18 to 85, no experience necessary. BOW attendees enjoy camaraderie with other adults and experience what many call a life-changing, fun-filled weekend. While BOW is targeted at women, men are welcome to participate as well.
Alaska Workshops are offered by the Alaska Dept of Fish and Game and the Outdoor Heritage Foundation of Alaska. For more information go to adfg.alaska.gov and click on the education tab.

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!

Follow My daily sourdough bread on:
Instagram:
Facebook:

Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds

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

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

Sourdough Pancakes and Cake with Edible Flowers with Yupik Traditional Healer Molly Cerridwen

Join Yupik Traditional Healer Molly Cerridwen as she prepares sourdough pancakes and a simple cake with edible flowers — dandelions and wild rose.

Sourdough Pancakes and Cake with Dandelion & Wild rose
Ingredients:
2 cups Dandelion Petals 1 cup Wild Rose Petals

3 Flax Eggs * or Chicken Eggs
1 cup + 1 tablespoon Warm Water
¼ cup Flour
2 cups Active Sourdough Starter ** 1 teaspoon Salt
1 teaspoon Vanilla Extract 1 tablespoon Oil or Butter

* Make one Flax Egg by mixing 1 tablespoon ground flax seed (also called flax meal) with 3 tablespoons water. Let sit for at least 10 minutes before using in a recipe.

** Make Sourdough Starter beforehand by mixing 2 cups flour with 2 cups warm water in a large bowl or jar. Use a container large enough for expansion as the Starter will grow over time as it becomes more active. Mix well, then stir in 1 tablespoon yeast and 1 tablespoon honey or sugar. Cover with a towel and allow to rest and digest on the kitchen counter overnight. Once the Starter is active and bubbling, store in the fridge until ready to use. Feed your Starter as needed with equal parts flour and warm water. This will replace what is used for cooking or baking and will also keep your Starter active if not used for more than 5 days.


Recipe Notes:
You can double this recipe (or use large quantities of leftover batter) and make a fruity flower cake!
Simply add a touch of sugar or honey to the batter, add remaining rose petals, and pour into a greased cake pan.
Add a fruit of choice on top of the cake batter (try berries or stone fruits).
Cook at 350°F in a preheated oven for 30-40 minutes until golden brown.
Serve as is or drizzle with a touch of syrup. Enjoy!
Instructions:
Make flax eggs and set aside.
In a large mixing bowl add warm water and flour and incorporate well with a non- metal utensil. Mix in sourdough starter, salt, and vanilla extract. Set aside.
Remove freshly harvested dandelion petals from the sepal (the green base of the flower).
Stir prepared flax eggs into flour mixture. Then slowly add dandelion petals and ½ cup of rose petals to the batter, blending gently until well-mixed.
Heat a large skillet on medium until hot, then turn down to medium-low and add oil or butter.
Spoon batter onto the hot skillet and let cook until larger bubbles around the edges pop and smaller bubbles form in the center of the pancake.
Flip pancake and cook the other side for about the same amount of time, or until the center of the pancake puffs up.
Repeat for the reminder of the batter, adding oil or butter to the pan as needed.
Use the additional ½ cup rose petals to garnish your pancakes, along with any other toppings you like! Try with butter, homemade herbal or fruit syrup, or birch syrup. Try leftover pancakes with your favorite nut butter.
Enjoy!
Recipes courtesy of Molly Cerridwen

Respectful Harvesting Guidelines by Kayaani Sisters:
Extension’s Publication on Edible Flowers:
Alaska Tribes Extension Program: uaf.edu/ces/tribes
Extension Information on Preserving Food:
Extension Information on Harvesting, Cooking, and Preserving Alaska Grown and Gathered Food: