Video

Looks really tasty! Keep it up

Sourdough Discard Hamburger buns Yield: 22-24 buns Time: 3 hours Ingredients: 1 1/2 cups warm milk 4 tsp active dry yeast 6 TBSP (63g) honey 8 TBSP (112g) butter softened 2 eggs beaten 1 cup (276g) sourdough discard 6 cups (720g) bread flour 2 tsp salt Topping: 1 egg Sesame seeds Instructions: 1. Add warm milk to a large bowl with yeast and honey. Whisk until the honey is dissolved and the yeast is combined. Let sit for five minutes to allow yeast to bloom. 2. Add the softened butter, egg, sourdough discard, and salt to the same bowl and stir. 3. Slowly add the flour stir and when you have a shaggy dough turn out on the counter. Slowly need in the last bit of flour. This will take 5 to 10 minutes. 4. Place your dough in a greased bowl and cover with a tea towel and place in a warm place until it is doubled in size. This will take about 60 minutes depending on the temperature of your home. 5. Grease your our baking sheets. (Or use parchment paper.) Divide your dough into approximately 80g balls. Shape each segment into a smooth ball. 6. Cover with a tea towel and allow the buns to double in size. This will take between 45 to 60 minutes. 7. Preheat your oven to 375°F. 8. Prepare the egg wash. Beat the egg and add a tablespoon of water. Brush the tops of the buns. Sprinkle with sesame seeds if desired. 9. Bake the buns until the tops are golden brown. This will be 20 to 25 minutes. 10. Enjoy your delicious burger buns!

Chocolate Chip Oatmeal Muffins INGREDIENTS 1 1/3 cups large flake rolled oats 1/2 cup whole-wheat flour, spooned and levelled 1 1/3 cup all-purpose flour, spooned and levelled 3/4 cup brown sugar (packed) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup semi-sweet mini chocolate chips, extra for topping 1 cup milk 1/2 cup olive oil 1 egg 1/2 teaspoon pure vanilla extract INSTRUCTIONS 1. Preheat your oven to 425˚F. Line a muffin pan with paper liners and set aside. 2. In a large bowl mix together oats, flours, sugar, baking powder, baking soda, salt and chocolate chips. Set aside. 3. In a separate medium bowl, whisk together milk, oil, egg, and vanilla. Add wet ingredients to dry ingredients and mix just until incorporated. Let the batter rest for 5-10 minutes. 4. Fill each muffin cup with the batter. I use an ice-cream scoop to keep consistency and to keep things clean. Sprinkle extra chocolate chips and oats on the tops of each muffin. 5. Bake in the centre of the oven for 5 minutes. Then lower temperature to 375°F or until a toothpick inserted in the middle comes out clean. 6. Let muffins cool on a cooling rack for 5 minutes. 7. Enjoy warm.

littlespoonfarm.com/sourdough-blueberry-muffins-recipe/

How long does it take to make?

Please do a full video! 😁😁

This looks delicious, and your helper is adorable 🥰

Rhubarb is actually considered a vegetable. Leaves are highly toxic to humans and animals. Super recipe.👍🏻

Sourdough Discard Hamburger buns Yield: 22-24 buns Time: 3 hours Ingredients: 1 1/2 cups warm milk 4 tsp active dry yeast 6 TBSP (63g) honey 8 TBSP (112g) butter softened 2 eggs beaten 1 cup (276g) sourdough discard 6 cups (720g) bread flour 2 tsp salt Topping: 1 egg Sesame seeds Instructions: 1. Add warm milk to a large bowl with yeast and honey. Whisk until the honey is dissolved and the yeast is combined. Let sit for five minutes to allow yeast to bloom. 2. Add the softened butter, egg, sourdough discard, and salt to the same bowl and stir. 3. Slowly add the flour stir and when you have a shaggy dough turn out on the counter. Slowly need in the last bit of flour. This will take 5 to 10 minutes. 4. Place your dough in a greased bowl and cover with a tea towel and place in a warm place until it is doubled in size. This will take about 60 minutes depending on the temperature of your home. 5. Grease your our baking sheets. (Or use parchment paper.) Divide your dough into approximately 80g balls. Shape each segment into a smooth ball. 6. Cover with a tea towel and allow the buns to double in size. This will take between 45 to 60 minutes. 7. Preheat your oven to 375°F. 8. Prepare the egg wash. Beat the egg and add a tablespoon of water. Brush the tops of the buns. Sprinkle with sesame seeds if desired. 9. Bake the buns until the tops are golden brown. This will be 20 to 25 minutes. 10. Enjoy your delicious burger buns!

I only have fresh blueberries

Sure, here's the proofread version of the text: Rhubarb Crisp Fruit mix for the bottom: 3 cups finely chopped rhubarb 3 tbsp flour ¾ cup sugar 1 tbsp lemon juice (juice from half a lemon) Crisp Topping: 1/2 cup butter 1 cup brown sugar 2/3 cup flour 2 cups rolled oats 1/2 tsp salt 1 tsp cinnamon Directions: 1. Finely chop the rhubarb and place it in a bowl. Sprinkle sugar over the top, add the lemon juice, and let it sit for five minutes. This will create a nice juicy mixture. After five minutes, add the flour and stir to combine. Set aside. 2. Combine the brown sugar and softened butter in a mixing bowl. Add the flour, rolled oats, salt, and cinnamon. Mix until you have a crumb-like texture. 3. In a greased 8x8 glass dish or a dish of your choice, add the chopped rhubarb mixture. Add the crisp topping and press it on top of the rhubarb mixture. 4. Bake uncovered for 40-50 minutes at 350°F. Serve warm with ice cream! Notes: You can store leftovers in the fridge and microwave a bowl for 30 seconds before adding your ice cream.

Beautiful! Good job!

Followed your recipe last night! I was worried I messed it up cause my dough was sooo sticky but they turned out BEAUTIFUL! Soft & delicious!! Thank you for sharing!

Sourdough Discard Hamburger buns Yield: 22-24 buns Time: 3 hours Ingredients: 1 1/2 cups warm milk 4 tsp active dry yeast 6 TBSP (63g) honey 8 TBSP (112g) butter softened 2 eggs beaten 1 cup (276g) sourdough discard 6 cups (720g) bread flour 2 tsp salt Topping: 1 egg Sesame seeds Instructions: 1. Add warm milk to a large bowl with yeast and honey. Whisk until the honey is dissolved and the yeast is combined. Let sit for five minutes to allow yeast to bloom. 2. Add the softened butter, egg, sourdough discard, and salt to the same bowl and stir. 3. Slowly add the flour stir and when you have a shaggy dough turn out on the counter. Slowly need in the last bit of flour. This will take 5 to 10 minutes. 4. Place your dough in a greased bowl and cover with a tea towel and place in a warm place until it is doubled in size. This will take about 60 minutes depending on the temperature of your home. 5. Grease your our baking sheets. (Or use parchment paper.) Divide your dough into approximately 80g balls. Shape each segment into a smooth ball. 6. Cover with a tea towel and allow the buns to double in size. This will take between 45 to 60 minutes. 7. Preheat your oven to 375°F. 8. Prepare the egg wash. Beat the egg and add a tablespoon of water. Brush the tops of the buns. Sprinkle with sesame seeds if desired. 9. Bake the buns until the tops are golden brown. This will be 20 to 25 minutes. 10. Enjoy your delicious burger buns!

Can i make it with regular sugar ???? i dont have brown sugar where i live !!!!

Got me crying over this pie ❤

Promo`SM 😞

Just spread nutella on it!

Here is a longer version of this video: czcams.com/video/I47UtxT1EOU/video.html

Looks amazing Dorothy, just like new!

Yum! 😋

Do you not chill your dough after making it to relax the gluten and firm up the lard?

I'd like a good (easy) rhubarb dessert recipe please.

Do I see a Pi sign on a pie?

this is so beautiful and wonderful :)

Recipes in the description! ❤

Ty for sharing. ❤

These muffins look really good. I will try to make them in a couple of months, as soon as the rhubarb in my backyard is ready.

Date Squares From Dorothy’s Kitchen Adapted from Jean Paré 150 Delicious Squares Ingredients: CRUMB LAYERS 3/4 all purpose flour 1/2 whole wheat flour 1 Cup rolled oats 1/2 Cup brown packed sugar 1/2 Cup coconut sugar 1 tsp baking soda 1/2 tsp salt 1 Cup butter FILLING 1 1/2 Cups chopped dates 1/4 Cup coconut sugar 2/3 Cups water Instructions: Crumb Layers: Measure flour rolled oats, sugar, baking soda, salt and butter into large bowl. Cut in butter until crumbly. Press a generous ½ in greased 9 × 9 inch (22 × 22 cm) pan. Filling: In saucepan combine dates, sugar and water. Bring to a boil and allow to simmer until mushy (jam like consistency). If mixture becomes too dry before dates have softened, add more water. If you find you have too much water, simmer until some has boiled away. Spread over bottom layer of crumbs. Sprinkle remaining crumbs over top. Press down with your hand. Bake in 350°F (175°C) oven for 30 minutes until a rich golden brown color. Notes: - sugar in the dates is optional - You can try different fillings such as blueberries or cherries - Some folks have suggested trying vanilla in with date mixture or even lemon 🍋

Thanks for sharing Dorothy ❤

kinda dope ngl

Apple Pie 6 Cups Apples 3/4 Cups white sugar 3/4 tsp apple pie spice 1/4 tsp salt 1 Tbsp butter 1 Tbsp lemon juice (Egg for egg wash if desired) 1. Peal and slice apples. 2. Sprinkle sugar, spices and salt over apples and stir. Let sit for five minutes. 3. Pour into uncooked pie shell. Cut butter into thin slices and place in various places over the pie. 4. Sprinkle lemon juice evenly over the pie. 5. Place the top of the pie shell on the pie. Secure the edges. Add an egg wash if desired. And sprinkle on a small amount of sugar on the top of the pie. 6. Bake at 425°F for 15 minutes. Then lower the temperature to 350° and bake until bubbles form in your pie. This may take about 45 additional minutes. *you can substitute the apple pie spice with 1/2 tsp of cinnamon and a 1/4 tsp of all spice if needed No Fail Pie Crust (Yields 4 double crusts) 5 cups flour 2 tsp salt 2 tsp baking powder 1 pound of lard 1 egg 1 Tbsp vinegar Instructions: 1. Mix flour, salt, baking powder and lard together to make a fine texture. 2. In a cup put the egg and beat it with a fork. 3. To the beaten egg, add 1 tablespoon of vinegar. 4. Fill cup with ice water to equal 1 cup of liquid. 5. Add the liquid egg, vinegar and water mixture to dry ingredients. 6. Mix well and roll out. 7. Do not handle dough too much (Recipe is from the Morristown Nova Scotia Baptist Ladies Auxiliary Cook Book called “Our Favorite Recipes" 1973)

Love the recipe

Air Fryer Mini 🍎 Apple Pies 🥧 Better than McDonald’s #recipe czcams.com/video/bjIugwBGZpo/video.html

Looks yummy! Will be trying this week!

czcams.com/users/shortszjLbaQsLCTI?si=q8PlleV31BcANA-I

dinnerthendessert.com/pineapple-coconut-bread/

Is it really a starter if you feed is anything else but flour? I really appreciate the trick cause my starter hasn’t done anything in like 6 days… also great tips on unbleached flour and unchlorinated water

I love maple syrup!!! ❤️

Episode 1: How to collect sap from a sugar 🍁 maple tree for delicious maple syrup😋 #maplesyrup czcams.com/users/shorts36Vxp-cP_dk?feature=share Episode 2: Gathering sap for maple 🍁 syrup: Type of maple tree | sugar maple vs red 🍁 maple czcams.com/users/shorts6nuMGx-M2kc?feature=share Episode 3: How much sap do you get from one maple tree in a day? Tips and tricks 🍁 czcams.com/users/shortsEBfEJb5ckjQ?feature=share

Gathering sap for maple 🍁 syrup: Type of maple tree | sugar maple vs red 🍁 maple| Episode 2 czcams.com/users/shorts6nuMGx-M2kc?feature=share

How to collect sap from a sugar 🍁 maple tree for delicious maple syrup | Episode 1 😋 #maplesyrup czcams.com/users/shorts36Vxp-cP_dk?feature=share

Here is Episode 1 if you missed it: czcams.com/users/shorts36Vxp-cP_dk?si=oRkIBIJm7j1sOCgs

Here is Episode 2: Gathering sap for maple 🍁 syrup: Type of maple tree | sugar maple vs red 🍁 maple| Episode 2 czcams.com/users/shorts6nuMGx-M2kc?feature=share

Interesting! Wonder if organic applesauce (1 ingredient) would do the same.

Looks very interesting! A few questions - I'd like to go with a quart jar, so just double the ingredients, or should I keep the original amounts and just let it grow and have the extra room? I also think I'll use whole wheat flour, and only use the bread flour when I make bread. On day 4, you add the grated apple - is this to help fermentation, or does it add flavor? Is this the only time you add the apple (sounded like to help get it going)? Going to the store to get my supplies - can't wait to try this!

looks delicious

Sourdough 🥯 Bagles Ingredients: 2 1/4 tsp active dry yeast 1 cup (236 g) warm water 1 cup (285g) sourdough discard 2 Tbsp (42 g) honey 2 tsp (14 g) salt 4 cups (560g) bread flour For boiling bagels: 10 cups of water 1 Tbsp baking soda 1 Tbsp brown sugar Instructions: 1. Whisk the warm water, honey, and yeast together in the bowl. Cover and allow to sit for 10 minutes. It should get nice and bubbly. 2. In a large bowl add 3 cups of the flour. Mix in the salt. Add sourdough starter and yeast mixture. 3. Turn out on a lightly floured surface and knead in last cup of flour. Knead for 5-10 minutes until you have a nice smooth dough. 4. Place the dough in a lightly greased bowl. Cover the bowl with a damp tea towel. Allow this to double in size. This will take about one hour. 5. After rising, divide into eight- ten equal portions. These can be about 135-140 grams. 6. Roll into a ball then use a utensil (I use the back side of a knife) to poke a whole in the center. I then use two fingers to widen the whole. I place these on parchment paper to rise again for 30-45 minutes. 7. Boil the 10 cups of water and when at a full boil add the sugar and baking soda. 8. Drop bagels carefully onto the water. I do two at a time. Be careful not to over crowd them. If sticking to the parchment paper I cut the parchment paper and drop them upside down in the water and then carefully remove the paper when they are in the boiling water. 9. Boil for at least 30 seconds per side but no longer than 60 seconds. Remove with a slotted spoon. Allow all the water to drain off before adding back to a parchment lined baking sheet. 10. Add on an egg wash. Now you can add a topping of your choice. You can sprinkle on everything bagel seasoning , sesame seeds, cinnamon and brown sugar or whatever your heart desires! 11. Bake for 16 to 20 minutes or until the bottoms and tops are brown at 425°F. 12. Place on a cooling rack immediately after removing from the oven. 13. Serve with cream cheese or butter. These are also very good toasted!

Sourdough 🥯 Bagles Ingredients: 2 1/4 tsp active dry yeast 1 cup (236 g) warm water 1 cup (285g) sourdough discard 2 Tbsp (42 g) honey 2 tsp (14 g) salt 4 cups (560g) bread flour For boiling bagels: 10 cups of water 1 Tbsp baking soda 1 Tbsp brown sugar Instructions: 1. Whisk the warm water, honey, and yeast together in the bowl. Cover and allow to sit for 10 minutes. It should get nice and bubbly. 2. In a large bowl add 3 cups of the flour. Mix in the salt. Add sourdough starter and yeast mixture. 3. Turn out on a lightly floured surface and knead in last cup of flour. Knead for 5-10 minutes until you have a nice smooth dough. 4. Place the dough in a lightly greased bowl. Cover the bowl with a damp tea towel. Allow this to double in size. This will take about one hour. 5. After rising, divide into eight- ten equal portions. These can be about 135-140 grams. 6. Roll into a ball then use a utensil (I use the back side of a knife) to poke a whole in the center. I then use two fingers to widen the whole. I place these on parchment paper to rise again for 30-45 minutes. 7. Boil the 10 cups of water and when at a full boil add the sugar and baking soda. 8. Drop bagels carefully onto the water. I do two at a time. Be careful not to over crowd them. If sticking to the parchment paper I cut the parchment paper and drop them upside down in the water and then carefully remove the paper when they are in the boiling water. 9. Boil for at least 30 seconds per side but no longer than 60 seconds. Remove with a slotted spoon. Allow all the water to drain off before adding back to a parchment lined baking sheet. 10. Add on an egg wash. Now you can add a topping of your choice. You can sprinkle on everything bagel seasoning , sesame seeds, cinnamon and brown sugar or whatever your heart desires! 11. Bake for 16 to 20 minutes or until the bottoms and tops are brown at 425°F. 12. Place on a cooling rack immediately after removing from the oven. 13. Serve with cream cheese or butter. These are also very good toasted!