Carrot Cake

• PREP 20mins
• COOK 45mins
• TOTAL 1hr 5mins

Makes 1 (9-inch) double layer cake (16 to 22 slices) or 22 to 24 cupcakes or 1 9x13" pan

Ingredients

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 1/4 cups (295 ml) canola or other vegetable oil

1 cup (200 grams) granulated sugar

1 cup (200 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs

3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)

1 cup (100 grams) coarsely chopped pecans

1/2 cup (65 grams) raisins

FROSTING

8 ounces (225 grams) cream cheese, at room temperature

1 1/4 cups (140 grams) powdered sugar

1/3 cup (80 ml) heavy whipping cream

1/2 cup (50 grams) coarsely chopped pecans, for topping cake

DIRECTIONS

• MAKE BATTER
Heat the oven to 350º F. Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper. Or, grease and flour the bottom and sides of both pans.
In a medium bowl, whisk flour, baking soda, salt, and the cinnamon until well blended. In a separate bowl, whisk the oil, sugars and vanilla. Whisk in eggs, one at a time, until blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Stir in the carrots, nuts and raisins.
• BAKE CAKE
Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean; 35 to 45 minutes.
Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.
• TO FINISH
In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.
When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top. Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted. Scatter nuts on top.

• Preparing the Cake Pans: Even though it is a bit time consuming, don’t skimp on prepping the pans. It’s never fun to find your cake layer is stuck to the bottom of your pan. (If this does happen to you, leave the cake pan upside down and allow gravity to do its thing).
• Carrot Cake Cupcakes: Bak for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Then let them cool for a few minutes in the cupcake pan before transferring them to a cooling rack. The recipe should make about 24 cupcakes.
• Using a 9-inch by 13-inch pan rectangular pan: Simple add all the batter to the rectangular pan and bake. The bake time should be similar.

Homemade Ice Cream

4 1/2 qts

4 Cups Milk
12 Egg Yolks
3 Cups of Sugar
3 Pints of Heavy Whipping Cream
1 to 2 tsp of Vanilla
Additional Milk

Separate egg yolks from egg whites. Heat 4 cups of milk until vigorously steaming. Mix the sugar into egg yolks until they are light yellow. Temper egg mixture, then combine with the hot milk. Stir constantly until mixture coats the spoon over medium low heat. Add vanilla. Pour into freezer container and add the cream. Add milk up to the fill line.

Sourdough Pretzel Rolls

From:motherearthnews.com

Makes 18 rolls

Ingredients:
 1 cup fed sourdough starter
 1 tsp salt
 2 tbsp or sugar
 2 tsp instant dry yeast
 1½ cup unbleached, all-purpose flour
 2 cups bread flour
 1 tbsp melted butter
 ¾ to 1 cup warm water

1. Mix all ingredients to combine. Knead by hand until smooth and elastic, about 15 minutes, or using a stand mixer for 8 - 10 minutes. Place in a greased bowl, cover and let rise in a warm place until almost doubled, about 2 hours.
2. Gently deflate dough. Cut into 18 pieces. Roll each piece into a tight ball. Set on a parchment lined baking sheet. Cover and let rise 30 – 45 minutes or until puffy.
3. Preheat oven to 425 degrees Fahrenheit. Fill a large saucepan or Dutch oven about half full of water and bring to a boil. Carefully add ½ cup baking soda to the boiling water. Return to a boil.
4. Gently drop rolls into the water, no more than 2-3 at a time. Simmer about 30 seconds, turn and simmer an additional 30 seconds. Remove rolls with a slotted spoon and return to the baking sheet. Repeat with all remaining rolls.
5. Score the tops of the rolls if desired. Rolls may also be sprinkled with flake salt or poppy seeds. Bake for about 30 minutes or until golden brown.
Let rolls cool for at least 15 minutes before eating. Using a sourdough starter will help keep the rolls fresh for a day or two, but like most rolls these are best served the same day they are baked.

Sourdough Hamburger Buns

From redstaryeast.com

Makes: 18 Buns

Dough:
¾ cup warm water
1 cup fed sourdough starter
1 Tbsp vegetable oil
1½ tsp salt
1 Tbsp sugar
2-3 cups bread flour
2¼ tsp (one package) active dry yeast

1 egg, room temperature

Egg Wash:
1 egg
1 Tbsp water

Combine all of the ingredients except for the egg in mixing bowl for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually add more flour and knead 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough doubles.

Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 18 pieces. On lightly floured surface, shape each piece into a smooth ball. Place on greased cookie sheet. Flatten to a 4-inch diameter. Cover; let rise until indentation remains after touching. With scissors, make an “X” on the top of each roll. If desired, brush with egg wash (combine egg and water). Brush tops of rolls. Bake in preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet; cool.

Sourdough Bread

King Arthur's Kitchen

1 Cup fed Sourdough Starter
1 1/2 Cups lukewarm Water
5 Cups All-purpose Flour
1 TBSP Sugar
2 1/2 tsp Salt

Directions:
1. Combine the starter, water, and 3 cups of the flour. Beat vigorously for 1 minute.
2. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
3. Add the remaining ingredients: 2 cups of flour, sugar, salt, and sour salt, if you're using it. Knead to form a smooth dough.
4. Allow the dough to rise in a covered bowl until it's relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become REALLY puffy, or it may just rise a bit. This can take anywhere from 2 to 5 hours.
5. Gently divide the dough in half.
6. Gently shape the dough into two oval loaves, and place them on a lightly greased or parchment-lined baking sheet. Cover with lightly greased plastic wrap and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
7. Spray the loaves with lukewarm water.
8. Make two fairly deep diagonal slashes in each: cutting it with scissors works well.
9. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.

Sourdough Banana Muffins

1 cup unfed sourdough starter
1 cup banana
3/4 cup granulated sugar
1/4 cup vegetable oil
1 medium egg
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt


Directions:

1. Preheat the oven to 350°F. Line muffin tins with paper muffin cups and set aside.
2. In a large mixing bowl, beat together the sourdough starter, mashed bananas, sugar, vegetable oil, and egg until the mixture is smooth.
3. In a separate bowl whisk together the all-purpose flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet mixture and fold together with a spatula until the dry ingredients are just incorporated.
4. Fill the prepared muffin cups about 3/4 full of batter.
5. Bake the muffins for 18 - 20 minutes, until a toothpick inserted in the center of the muffin comes out clean (or with a few wet crumbs).
6. Transfer to a wire rack to cool.

Sourdough Starter

Ingredients:
2 Cups Warm Water
1 TBSP Sugar or Honey
1 TBSP Active Dry Yeast
2 Cups All-purpose Flour

Instructions:
1. In a large glass or ceramic bowl, stir honey or sugar into warm water until dissolved. Stir in yeast.
2. Slowly add flour to mixture, whisking to combine, and cover with a towel or dishcloth. Use a towel rather than plastic wrap so the wild yeast in your kitchen can "catch onto" the starter, but be sure to use a towel that you don't mind getting dirty. Leave in a warm place to develop. If you don't have a warm place, it should be fine, as my kitchen was cool when I made my starter.
3. Let your starter sit out for 2-5 days, stirring once per day to reincorporate the liquid that will settle on top. Once your starter has stopped bubbling and has developed a sour aroma, stir it once again and place in an airtight container in the refrigerator until ready to use.

Sourdough starter needs to be fed about once every two weeks. To feed your starter, you first need to remove one cup. Use this cup of starter for baking, Then, feed your existing starter with 1 cup of all-purpose flour and 1/2 cup water. Stir until smooth and let sit, covered, at room temperature for about 12 hours before placing back in the refrigerator.

From brighteyedbaker.com