Sunday, April 22
Full time 1 hour
Makes 12-16 scones
3 cups flour
2 cups Amish friendship bread starter
1 cup blueberries ( I prefer fresh which I have frozen)
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Preheat oven to 400' and lightly spray a baking sheet with baking spray or lightly butter.
In a large mixing bowl combine baking powder, salt, baking soda, and sugar.
Add in flour.
Cut butter into flour mixture until a pebbly texture is created.
Add in starter and egg.
Mix just to moisten.
Turn out and knead dough just to bring together.
Roll dough out into a rectangle approximately 8 x 11 (the size of a piece of paper).
Spread blueberries over surface and lightly press down just to stick to dough.
Carefully roll into a log.
Slice approximately 1/2" thick and place on baking sheet 1" apart.
Sprinkle over torbinado sugar and top with additional blueberries.
Bake 20 minutes until lightly golden.
Allow to cool for 10 minutes prior to serving.
Monday, April 16
Full time 1 hour
3-4 lbs. jack fruit chopped into large pieces (or 4 15oz canned jack fruit drained)
1 large white onion, chopped
2 cups barbecue sauce
2 cups vegetable stock
2 tbsp. barbecue seasoning
1 tbsp. olive oil
1 tbsp. minced garlic
1-2 tbsp. salt
Preheat oven to 375'.
In a large stock pot heat olive oil and minced garlic, until garlic begins to soften.
Add in onion and cook an additional 5 minutes or until onion begins to lightly golden.
Add in barbecue seasoning and 1 tbsp. of salt. Stir well.
Add in jack fruit and stir to coat jack fruit.
Cook 10 minutes, stirring often to soften jack fruit.
Add in enough stock to just barely cover jack fruit.
Cook 30 minutes or until jack fruit has completely softened and breaks apart when stirred.
Spread Jack fruit out onto a sided baking tray, check seasoning and sprinkle over additional salt if necessary.
Roast in oven 10 minutes to dry out and create crisp edges.
Lightly drizzle with roughly 1/2 cup barbecue sauce.
Gather jackfruit into a pile in center of tray.
Add in remaining barbecue sauce and mix well.
Friday, April 13
Full time 25 minutes
1 lb. sliced mushrooms. I recommend a medley of baby bella and white
5 oz. herbed brie, casing removed and diced
1/4 cup vegetable stock
1 tbsp. butter
1/2 tbsp. olive oil
1 tsp minced garlic
1/2 tsp salt
1/2 tsp ground black pepper
In a deep sauté pan place garlic and butter. Heat over medium-high heat until butter melts and garlic begins to soften.
Add in mushroom and olive oil and stir to coat mushrooms. Allow to cook 5-8 minutes or until mushrooms have softened and cooked down.
Add in brie, salt, and pepper. and stir to incorporate.
Add in stock and stir until brie completely melts.
Cook and additional 2-3 minutes or until sauce is just beginning to bubble.
Lower heat to medium-low and cook 5 minutes to thicken sauce.
Serve immediately. Cheers!