Author: admin

Ingredients

• 1 cup Swany White cornmeal
• 1/2 cup Swany White flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 large egg
• 1 cup buttermilk
• 3 cups oil (or fat, for frying)

If you want to add some additional flavor to these delicious little bites:

Try 2–3 tablespoons onion or  fresh ground black pepper black pepper or dash cayenne pepper or hot pepper sauce. Play around with different flavor combinations and have fun.

Looking for a way to put that sourdough starter discard to a good and delicious use?  Here is one of the best, customizable ways that you can do just that, thanks to home baker Allyson De Mars.

Ingredients

1 3/4c Swany White all purpose flour

1/4c granulated sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

6 Tbsp cold, unsalted butter

1/3c mix ins (baking morsels, dried fruit, finely chopped nuts….whatever you like!)

1 tsp pure vanilla extract

3/4c-1c sourdough starter discard

Whole milk or heavy cream

Optional: 1 egg, beaten + 1 Tbsp water and coarse or Turbinado sugar

Instructions:

1.) Preheat oven to 425F

2.) In a large bowl mix together the flour, sugar, baking powder, salt and baking soda.

3.) Cut cold butter into dry ingredients until the mixture is a very coarse crumb mixture. **Avoid overworking, it doesn’t have to be perfectly uniform, some larger pieces are completely fine.

4.) Stir in your mix -ins I like dried cranberries with white chocolate or a classic chocolate chip scone but use what you like or just what you have on hand! You can also try adding the zest from a lemon or orange.

5.) Add vanilla to the sourdough starter and then mix into crumb mixture with a fork.

6.) Add a couple splashes of milk or heavy cream (I usually add around 2 Tbsp) until a dry somewhat crumbly dough ball is formed.

7.) Turn dough ball onto slightly floured work surface, gently knead a couple of times and flatten into a 1/2 inch thick circle or rectangle depending on what shape you prefer.

8.) Cut into 6-8 equal pieces.

9.) Optional: Make egg wash by beating egg with 1 tbsp water.

10.) Place scones on baking sheet (brush with optional egg wash and sprinkle lightly with sugar).

11.) Bake for 15-20 minutes or until just golden in color.

12.) Store at room temperature.

Ingredients

Glaze:

• 1/4 cup butter, softened (salted or unsalted)
• 4 Tbsp brown sugar
• 4 Tbsp granulated sugar
• 3 Tbsp honey
• 1 Tbsp HOT water
• Muffins:
• 1 cup wheat bran
• 1 cup Swany White whole wheat flour
• 1/2 cup Swany White all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup chopped nuts
• 1/3 cup raisins
• 3/4 cup unsweetened applesauce
• 1 cup buttermilk
• 1/4 cup molasses
• 1/4 cup honey
• 2 large eggs, beaten 

Instructions:

Preheat your oven to 375F and line your muffin tin or spray with a light coating of oil. 

Glaze:

In a small bowl cream together butter and sugars. Then mix in water and honey. Scoop about 1 tbsp of mixture into each muffin cup and brush it around the sides and bottom, coating it as evenly as possible. 

Muffins:

In a large bowl whisk together wheat bran, flours and baking soda. Then mix in raisins and nuts. 

In a separate bowl blend together applesauce, buttermilk, molasses, honey and eggs. 

Slowly add your wet ingredients to the dry and gently mix until just combined. 

Spoon batter into muffin tins until about 3/4 full. Bake for 18-22 minutes until the center springs back when gently touched. 

Once removed from oven allow muffins to cool for 3-5 minutes, then invert muffin pan onto racks to cool completely.

There is nothing better than the chocolatey richness of a brownie, well unless it is combined with the nutty goodness of peanut butter.  The next time you crave fresh brownies, try this twist.  We guarantee that you will not be disappointed.

Thank you to local home baker Allyson De Mars for sharing!

Ingredients:

For Brownies:

• 1/4 cup melted butter – slightly cooled
• 1/2 cup vegetable oil
• 1.25 cup granulated sugar
• 2 tsp vanilla
• 3 eggs
• 3/4 cup Swany White all purpose flour
• 3/4 cup cocoa powder ( I like Dutch process, but whatever you have will work!)
• 1/2 tsp baking powder
• 1/4 tsp salt

For Filling:

• 3/4 cup peanut butter (or any nut or seed butter)
• 1 cup powdered sugars
• 1.5 tsp vanilla extract
• 2 Tbsp milk
• 1/4 cup chocolate chips

Instructions:

Preheat oven to 350F.

Grease a 9×9 square baking pan, or line with parchment.

For brownie batter: In a large bowl mix together butter, oil, granulated sugar and vanilla extract. Then add eggs and mix until well combined. In a medium bowl whisk together Swany White flour, cocoa, baking powder and salt Slowly add the flour mixture to the egg mixture and mix until completely incorporated.

Peanut butter filling: In a medium bowl mix peanut butter, powdered sugar, vanilla and milk. Mix well, filling will be the consistency of soft cookie dough. Mix in 1/4 c chocolate chips. Pour about half of the brownie batter into the greased baking pan and smooth it out with a rubber spatula. (I like to gently tap the pan on the counter to get it to even out a bit after I spread it. ) Take about 2 tablespoons of peanut butter filling in your hands, flatten it, and place on top of better in pan .

Continue creating an even layer until all filling is used up and most of the bottom layer of brownie batter is covered. (This doesn’t have to be perfect! It’s ok to have overlapping shingles of peanut butter filling or cracks of batter peeking through!)

Once all of the filling has been put in place gently spoon or pour the remaining brownie batter on top. You can use a rubber spatula to even it out the best that you can but it’s ok if some of the filling is visible. Bake for 30-35 minutes, until toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Cool completely before cutting!

Note: Feel free to top your brownies with additional chocolate or peanut butter chips by gently pressing them into the top layer of batter before putting them in the oven!

Have you found yourself making your own sour dough starter during this time of shelter in place?  Don’t let that sour dough discard go to waste.  Here is a recipe from Minnesota home baker Allyson De Mars that is a great way to make use of your discard.

INGREDIENTS

1 1/2 cups Swany White all purpose flour

3 tbsp maple sugar (or granulated sugar)

1 tbsp baking powder

1/2 tsp iodized sea salt

5 tbsp cold unsalted butter, cubed

3/4 cup mix-ins (like dried cranberries and mini semi sweet chocolate chips or any combination of dried fruit, chocolate or nuts will work. )

1/3 cup half and half (heavy cream or whole milk work as well)

3/4 cup sourdough starter discard

Optional: coarse or turbinado sugar for sprinkling on top 

DIRECTIONS:

Preheat oven to 425F and line your baking sheet with a silicone baking mat or parchment 

In a large bowl whisk together Swany White all purpose flour, maple sugar, baking powder and salt. 

Cut the 5 tablespoons of butter into flour mixture with pastry cutter, or a forks until mixture resembles a coarse sand, some larger chunks of butter may remain. 

**You can also use a good processor for this, give it 10-15 pulses.**

Note: It’s not ideal to use your hands because it will cause the butter to soften. 

Stir in your mix-ins of choice. 

In a separate small bowl mix together sourdough starter discard and half and half. Gently fold wet mixture into dry ingredients until just combined. Dough will be sticky. 

Pour dough onto a well floured surface and with floured hands form an approximately 8 inch circle (or square), dough should be about 1 inch thick regardless of the shape you choose. 

Cut circle of dough into 8 even wedges (square should be cut into 9 smaller squares, and can even be formed into smaller rounds depending on preferred shape)

Place scones on prepared baking sheet, a bench scraper works well for this. 

Optional: brush the top of each scone with half and half ( cream or milk) and sprinkle lightly with coarse sugar. 

Bake for 12-15 minutes until golden brown. Let cool on pan for 5-10 minutes. 

Yields 8-9 servings

INGREDIENTS

• Nonstick vegetable oil spray
• 2 cups Swany White flour
• 2 cups Swany White cornmeal
• ¼ cup sugar
• 1 Tbsp. baking powder
• 2½ tsp. kosher salt
• ¾ tsp. freshly ground black pepper
• 4 large eggs
• 2 cups buttermilk
• ½ cup (1 stick) unsalted butter, melted, slightly cooled

DIRECTIONS

• Preheat oven to 400°.
• Lightly coat a 13×9″ baking dish with nonstick spray.
• Whisk together all dry ingredients: flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl.
• In a separate bowl whisk eggs, buttermilk, and butter.
• Make a well in the dry ingredients and pour in egg mixture and mix into dry ingredients with a wooden spoon until combined.
• Batter will be thick pour into prepared pan and smooth top.
• Bake, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes.
• Let cornbread cool before serving 

**Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

When we think of holiday desserts, brownies is not what typically would come to mind. However, these Gingerbread brownies take brownies to a whole new level and they make a delicious holiday treat!

Ingredients

1. 1 cup butter
2. 1 1/4 cup dark chocolate
3. 4 eggs
4. 1 1/2 cups granulated sugar
5. 3/4 cup Swany White flour
6. 1 tbsp cinnamon
7. 1.5 tbsp ginger
8. 1 tsp cloves
9. 1 tsp cardamom
10. 1 tsp vanilla sugar
11. 1 tsp baking soda
12. 2 tbsp pistachio kernels
13. 4 ounces white chocolate

Instructions

1. Set the oven to 400 degrees F.
2. Melt butter in a small pot and then add the chocolate. Allow it melt on low heat, stirring occasionally.
3. Whisk eggs and sugar util they are white and fluffy.
4. Mix the flour, spices, baking soda and vanilla sugar in a separate bowl. Then, sift it in to the sugar-mix alternately with the melted chocolate and butter.
5. Blend well, use a spatula to make sure you get everything. Sometimes there’s a little unblended mix left at the bottom of the bowl.
6. Put some baking paper into a baking pan measuring about 9×13. Add the mix. Roughly chop the pistachios and sprinkle them over the cake, before cooking it for 20 minutes.
7. Once it’s done, let it cool in the pan. When it’s cold, melt the white chocolate in the micro or over a waterbath, and sprinkle it over the cake. It won’t set straight away, it takes longer to stiffen/dry than dark chocolate.
8. Cut the brownies into triangles and decorate!

If you love your cookies soft and creamy, then you are going to LOVE these cookies. Whether you eat them fresh out of the oven or save them for later, these scrumptious chocolatey bites of goodness remain so soft and yummy.

INGREDIENTS

• 8 tablespoons of salted butter
• 1/2 cup sugar (white or raw will work)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups Swany White Flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chocolate chips

INSTRUCTIONS

1. Preheat oven 350 degrees.
2. Microwave the butter long enough to just barely melt it 30-40 seconds.
3. Using a stand mixer or electric beaters, cream the butter and sugars.
4. Add the vanilla and the egg and beat on low speed until just incorporated – 10-15 seconds. Remember, if you beat the egg for too long, the cookies will be stiff.
5. Next, incorporate the flour, baking soda, and salt and mix until crumbles form.
6. Use your hands to press the crumbles together into a dough. It should form one large ball.
7. Add the chocolate chips and blend together with your hands.
8. Roll the dough into 12 large balls (or if you want some HUGE cookies, 9 Ince does the trick) and place on a cookie sheet.
9. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This is essential for keeping the cookies soft. Even if they look like they’re not done yet, remove them from the oven. They will be very blonde.
10. Let them cool on the pan for a good 30 minutes (If you can resist). They will collapse and turn into wonderfully dense and soft cookies.