Artistta Sourdough Chocolate Cake - Project Food Blog Challenge 7
Therese shows you how to make a delicious sourdough chocolate cake.
Meghan Mask Slips
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Video Response - Sourdough Applesauce Cake
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Eat Drink and be Merry: History of Food and Hospitality, 8th Annual Lake County History Symposium 1
Eat Drink and be Merry: The History of Food and Hospitality in Lake County
Eighth Annual Lake County History Symposium
Part one of two events
The Lake County History Symposium is an annual gathering of people interested in the history of Lake County, Illinois. Professional, amateur, and student historians offering presentations based on their original historical research using primary and secondary sources.
Join us for a fascinating series of presentations beginning on Thursday, January 5th at 7:00 PM via Zoom:
02:41 ‘Crofton Cookbook,’ presented by Nicole Stocker. Dive into the Dunn Museum’s collection to explore an 1895 manuscript cookbook used at Fort Sheridan.
30:49 ‘Highland Park Community Cookbooks circa 1911 & 1925,’ presented by Catherine Lambrecht. Comparison and contrast of the Ossoli Club community Cook Book, circa 1911, and Highland Park Woman’s Club Cook Book, circa 1925. These fundraisers funded a public beach and club house, respectively.
1:00:07 ‘The Rustic Manor: Good Food, Cocktails and the American Old West,’ presented by Diana Dretske. From 1947 to 1986, Victor and Marian Trybom’s Rustic Manner Restaurant in Gurnee charmed patrons near and far with good food and cocktails set in an American frontier atmosphere.
The symposium continues on Thursday, January 19, at 7:00 PM with these presentations via Zoom, now available on YouTube:
‘Stay: The History of Libertyville Hotels,’ presented by Jenny Berry. Libertyville has offered the traveler accomodations since the mid-1800s. Jenny Barry of the Libertyville Historical Society introduces a few of these hotels and stories of some notable guests.
‘Flora and Fauna,’ presented by Nancy Webster. Recipes collected orally by Native Americans and written by local pioneer settlers demonstrate sustenance and diet using native flora and fauna. This will be illustrated using glass slides.
‘Eating Wild in Deerfield,’ presented by Donna-Marie Stupple. A look at the history of Wild Game fund-raising dinners, including one in which the main dish was local raccoons.
Thank you to USG for their support.
Recorded via Zoom on January 5, 2023
Sourdough Fruit Cake
How to Make Fruitcake with Sourdough Starter only as leavening agent. Full recipe from Scratch. This bread is a great idea for a Christmas Present I A Knead to Bake
Ingredients:
Soaked Dried Fruits
50 grams (1 cup) Dried Figs
175 grams (1 cup) Dried Apricots
175 grams (1 cup) Dried Mangos.
240 grams (2 cups) Golden Raisins
160 grams (1 ½ cups) Black Raisins & Dried Cranberries
2 cups of Spiced Rum
Stiff Starter or Levain
25 grams (2 tbsp) Sourdough Starter
25 grams (1.6 tbsp) Water
50 grams of flour
Dough
175 grams (1 ⅜ cups) All purpose Flour
100 grams (2 oranges) Orange juice
200 grams (4 Large) Eggs
60 grams (¼ cup) leftover Rum from the soaked dried fruits
100 grams of Stiff Sourdough starter
1 apple grated
100 grams (¼ cup + 3 tbsps) Butter at room
140 grams ( ⅔ cups) Brown Sugar
1 tbsp Ground cinnamon
1 tsp Ground cloves
1 tsp Ground ginger
¼ tsp Nutmeg
Zest of 1 Orange
Zest of 1 Lemon
100 grams (1 cup) Almonds
100 grams (1 cup) Dark chocolate
Storage & Decoration
Orange Liquor (Triple Sec)
Apricot Jam
Pecan Nuts & Dried Fruits
Get the full recipe on my website:
Website:
Facebook:
Instagram:
Pinterest:
pinterest.com/akneadtobake
Equipment:
Weber Grill Master Touch 22
Lodge 3.2 Qt Combo Cooker
Lodge 12 inch Cast Iron Pan
Breville Convection and Air Fry Smart Oven Air
Dough-Joe® Pizza Steel Baking Sheet
Half Sheet Lid
CHEFMADE Loaf Pan with Lid
Kitchen Aid Electric Mixer
TEEVEA Dough Whisk
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
Bread Basket (Banneton)
Pizza Peel
Bakers Dough Couche
Pasta Machine Marcato Atlas 150
Ravioli Tablet Marcato Atlas
Music:
Christmas Chores by RKVC Youtube Audio Library
Quick and Crispy Quarantine Crisp, LIVE!
Join Erica as she makes a sweet apple treat with a quick quarantine crisp! Ingredients and directions below!
QUICK APPLE CRISP
Ingredients:
2-3 large apples, any kind, washed but peeling is optional
1 piece ginger, peeled and minced (or 1/4 teaspoon powdered ginger)
1/4 teaspoon cinnamon, nutmeg or pumpkin pie spice
4 tablespoons butter, divided
2 tablespoons sugar (any kind, white, brown, turbinado, etc.)
tiny pinch salt
3/4 cup rolled oats or muesli
1/4 cup chopped nuts (optional)
1 tablespoon honey or maple syrup
Instructions:
Heat the oven or toaster oven to 350
1. Peel the apples, if you like, then quarter them, remove core, and slice 1/8 thick. Place in a small bowl and toss with the ginger and spices.
2. Place a medium (8-10) cast-iron pan or saute pan over medium heat and melt HALF the butter. When it stops bubbling, add the sugar and allow it to cook until it melts and starts to brown slightly.
3. Add the sliced apples and a tiny pinch of salt and cook, turning them over occasionally, until the apples start to brown.
4. While the apples cook, in a small bowl toss together the oats, nuts, and honey or maple syrup. cut the remaining butter into tiny pieces and ad it to the oat mixture. Using your fingers, rub the butter into the mixture.
5. When the apples are nicely browned, sprinkle the oat mixture on top, and transfer the pan to the oven or toaster oven. Bake until the oat topping is crisp and browning, about 10 minutes. Remove and serve warm with ice cream, whipped cream, creme fraiche, or Greek yogurt .