Recipes
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Sourdough discard lemon-poppy seed loaf
Yield: 2 loaves
Ingredients
- 400 g granulated sugar
- 324 g all-purpose flour
- 220 g sourdough discard
- 132 g margarine
- 24 g poppy seeds (optional)
- 16 g baking powder
- 3 g salt
- 24 g lemon zest (~4 T)
- 2 large eggs
- 2 flaxseed eggs (2T ground flaxseed, 6T water, let sit 10 minutes)
- 1/2 C kefir
Directions
Heat the oven to 350°F.
Cream margarine and sugar together. Beat in eggs one at a time, beating until smooth. Add lemon juice, lemon zest, sourdough discard, kefir and blend in.
Ad dry ingredients, stirring only to moisten. Transfer to greased 9x5x3 loaf pans.
Bake for 1 hour. Remove from pans after 10 minutes and place on cooling rack to cool.
Slow Cooker Rice Pudding
Ingredients
- 3/4 C long grain white rice
- 4C milk
- 1/2 C sugar
- 1t vanilla
- 1/4 t salt
- 1/4 t cinnamon, heaping
- 1/4 t nutmeg
- 1/4 C dried raisins
Directions
Combine ingredients until sugar is disolved.
Cook on high for 2.5 to 3 hours, or until rice is cooked.
Cooked for 3 hours but that was probably too much. Try 2.5 hours next time.
Aug 11, 2025: Now trying 4 hours on low.