OLD FASHION SOFT MOLASSES COOKIES 5 🌟

Ingredients 

1 cup packed brown sugar 

1 cup softened butter

1/4 cup dark molasses 

1 large egg

1 tsp vanilla extract 

2 1/2 cups all purpose flour gluten-free 

2 tsp baking soda level

1 tsp cinnamon powder 

1 tsp ginger powder 

1/2 tsp salt

1/4 cup granulated sugar for rolling

Pre heat 325F

With parchment paper .

In stand mixer fitted with paddle attachment for this recipe. 

Beat butter brown sugar eggs vanilla and molasses until well combined about 2-3 minutes. 

Add flour baking soda salt and spices mix just about 1 minute.  Until dough comes together. 

Shape dough into balls about 11/2 inch.

Roll the dough balls in granulated sugar and then place on the baking sheet 2" apart.

Bake for 13-15 minutes. 

As soon as they come out of the oven you will want to scoop them up with spatula and allow them to cool on a wire rack.

SMOKED BBQ CHICKEN

 Smoked BBQ Spatchcock Chicken

To Spatchcock a chicken basically means to butterfly the chicken and remove the backbone. While this looks complicated, it’s super easy to do.  This technique involves splitting the chicken by removing the backbone so you can flatten it, resulting in crispier skin and more evenly cooked bird.

This Smoke Chicken recipe super simple and every part of the chicken turns out juicy and so flavorful.

There is no lengthy marinating or prep required.

Ingredients for  Smoked BBQ Spatchcock 

Chicken Recipe:

1 Whole Chicken

1 – 1 1/2 tbsp Joe Beef BBQ Seasoning

Stubb’s Original BAR-B-Q Sauce (as a glaze)

• Make sure you first place the chicken breast-side down and the legs towards you.

• Use a good pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go.

• Open the chicken out and turn it over then flatten the breastbone with the heel of your hand or with a sharp knife, by pressing down the meat is all one thickness.

• I like to wash the bird with cold water and pat it dry with paper towels

• Season well on both sides and under the skin with on the Joe Beef BBQ Seasoning, be generous but don’t overdo it.

• Barbecue on your grill or ideally smoker using in-direct heat at around 225-250F with lid closed, cook bird till internal temperature hits 150F on the thickest parts, about 90 minutes, depending on the size of the bird and your barbecue.  Just remember, you are cooking by temperature and not time, the final target temperature you want is 160F

• When the chicken is about 150F, apply a generous amount of glaze to the chicken, today I went with Stubb’s Original BAR-B-Q Sauce as the glaze, crank up the temperature to 375F, brush is on add keep adding some every 5 mins (about 3-4 times), closing the lid in-between coats

• Once the bird is at 160F, remove from the grill or smoker and on to a cutting board, let it rest for at least 4-5 mins, cut and serve.

Sourdough starter gluten free 5 star

Instructions

1st Day

• Make a levain pre-ferment:

  -25 - 35 g starter

  -100 g Heritage White or Bread Blend Flour or Pizza flour

  -75 - 100 gr water, non-chlorinated, 70 - 85 degrees F 
• Leave on kitchen counter overnight, or for about 12 hours in cool weather. In very warm weather it may take only 4 or 5 hours to become active enough to make bread dough.

  Mix thoroughly by hand so that all the flour and water are combined with the starter.

2nd Day

• Add the following to the 200 g of levain/active starter:

  -450 - 500 gr water, non-chlorinated, 70- 85 F (depends on how stiff the levain is and how hydrated you want your final dough)

  -800 g Heritage White or Bread Blend Flour

  -1 Tbsp sea salt scattered onto the flour (Real brand or other unrefined salt)
• Mix thoroughly - this can be done with a stand mixer or by hand. This can be a bit messy. Use wet hands to squeeze and turn the dough so that everything mixes well.
• Let rest for 45 minutes
• Scrape the dough out on a clean surface. With wet hands,stretch and fold 5-10 times letting it rest a few minutes between stretches.You should feel the dough developing strength. (There are many YouTube videos on kneading. “French Kneading with La Cocina de Babette” , is a good one).
• Divide into two equal portions. Round each portion into balls and drag each on a dry surface to create surface tension. (You Tube –“Bread Dough: Shaping a Boule”, by Weekend Bakery)

Now it’s time to decide when to bake...

Same Day Bread Pan Method

• Place divided dough in a pan greased with melted butter together with coconut oil or olive oil (using only one will cause sticking).Cover with plastic wrap and let the dough rise in a warm place until nearly doubled in volume. Time may vary from 30-40 minutes to several hours depending on room temperature and strength of the starter. Score the top and bake in a preheated (at least one hour) oven at 450 F for about 35 minutes until the inside temperature is 200-210 F.

2-3 Day Method

• Bread Pan

  Divide and place dough in greased pan seam side down. Cover with plastic wrap and refrigerate 1-2 days, or more if desired. The dough will rise a little in the refrigerator and build flavor from the slower fermentation. Remove the dough 1-2 hours before baking. Let stand covered in a warm place. Score the top and place in preheated (at least one hour) 450 F oven. Bake for 35 minutes until the inside temperature is 200 -210 F. If the crust is becoming too dark, make a tent cover out of foil and place over the pan for a portion of, or for the entire baking time to get the desired crust color and texture.
• Banneton Method

  Place dough in a well-floured banneton, seam side up. Let rise for 1-2 hours until you see a visible increase in size but before it doubles in size. Cover with a plastic wrap and place in the refrigerate overnight, or for 12 - 24 hours.

   Preheat oven and Dutch oven at 450 F for one hour.

  Flour a peel or an inverted small baking sheet with flour not cornmeal. Cornmeal burns at high temperatures. Rice flour with wheat flour works well. Place the banneton on the peel/pan upside down so the dough falls onto it. Score the top of the loaf. Remove the cover from the Dutch oven and carefully slide the dough into it. Cover and bake for 35 minutes until the inside temperature is 200-210 F.

7 Grain Waffles gluten free 5 star

Servings: 4 waffles

Ingredients

• 1 Cup Milk
• 1 Egg
• 1 Cup 7 grain Pancake mix I used Sunrise flour mill 

Optional

 add fresh blueberries

Chocolate chip

Pecans etc

Instructions

• Using a whisk, combine milk and egg in a mixing bowl.
• Stir in 7-Grain Heritage Pancake Mix.
• Let rest for five minutes. Meanwhile, heat waffle iron according to machine instructions.
• Grease with butter or coconut oil as needed.
• Once batter has rested, pour mix onto waffle iron and cook according to machine instructions.
• Top with butter; maple syrup; honey; fruit; or nuts.

7 Grain Cereal 5 stars

Ingredients

• 1/2 Cup 7 grain Cereal 
• 2 Cups Water of Milk
• Salt

Instructions

• Bring 2 cups of salted water or milk to a boil.
• Add 7-Grain Cereal mix to water, stir to combine.
• Reduce heat to low.
• Stir often, until water is absorbed and grains are soft; about 15 - 20 minutes.
• Add more water as needed.
• Finish with your favorite toppings, such as a pat of butter; sliced fruit; honey; milk of choice; maple syrup; brown sugar; dried fruit; or nuts.

This blend is delicious! Tried my all week oatmeal method and turned out great. Bring 8 cups of water to a boil, add 2 cups of cereal and cook 1 minute. Cover and let sit overnight. It’s the last thing I do before bed and we have delicious breakfast all week. Literally just heat and heat. Have experimented recently with using the cooked cereal as a smoothie based for on the go days. Yum!

Pancakes Gluten Free 7 grains pancake

6 servings

Ingredients

• 1 Cup 7 grains heritage pancake mix
• 1 1/2  Cup Milk
• 2 tbsp Melted unsalted  Butter or Coconut Oil or apple sauce to substitute butter.
• Eggs 2 optional 
• 1 cup blueberries / chocolate chip
• Unfiltered maple syrup to serve with

Instructions

• Using a whisk, mix 7-Grain Heritage Pancake Mix and milk in a large bowl.
• Slowly mix in butter or oil. If you like a thinner pancake, add more milk.
• Let rest for five minutes. Meanwhile, warm a large skillet over medium heat.
• Once batter has rested, ladle pancake mix onto hot skillet, in increments of ¼ cup to ½ cup at a time.
• Flip pancakes once bubbles begin to form, or when the bottom turns golden brown. Heat for another minute or two.
• Top with butter; maple syrup; honey; fruit; or nuts.

Banana Bread Gluten free 5 🌟

Ingredients

• 1/3 cup Butter
• 1/2 cup Evaporated Cane Juice or White Sugar
• 2 Eggs
• 1 3/4 cup Sunrise flour heritage whole wheat Pastry flour or half pizza flour and half while wheat pastry flour.
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Vanilla
• 1 cup (or more) Mashed Ripe Bananas

Optional

• 1/2 cup Nuts
• 1/2 Cup Sourdough Starter

Instructions

• Preheat oven to 350 ⁰F.
• Cream together butter and sugar.
• Add eggs and mix well.
• Add flour, baking powder, baking soda, salt, and vanilla and mix well after each addition.
• Mix in mashed bananas.
• If baking immediately, add in nuts, if using, and pour into well-greased pans. Coconut oil adds a nice flavor.
• Bake for 30-40 minutes at 350 F.

Sourdough Method

• Mix all ingredients but nuts and add sourdough starter, mixingwell.
• Refrigerate 7 hours or overnight.
• When ready to bake add nuts, if desired, and bake as above.