Jessica's Joyful Kitchen

  Prep Time: 30 minutes + rising time Cook Time: 60–70 minutes Total Time: About 8–24 hours, depending on fermentation Servings: 2 loaves Category: Bread ⸻ Notes After Making Master recipe and process ⸻ Ingredients Master Sourdough Dough 300g starter 440g filtered water, warm ~112° (hold back 40g water, add a little at a time, if needed) 60g sugar or honey 100g olive oil or unsalted butter, room temperature 1,000g unbleached all-purpose flour (or 600g flour & 400g white whole wheat) 20g salt Mix-Ins 300g cranberries/raisins/apricots 130g sugar (white, demerara or brown) & 28g cinnamon mix 1 cup pecan/walnut, rough chop 200g Parmesan & 10g fresh black pepper 3 cups blueberries (drained) rolled in lemon zest sugar, cubed cream cheese 2 apples, peeled, diced, and 2 Tbsp cinnamon Orange/lemon zest 300g chocolate chips Rosemary and honey drizzle Cheddar jalapeño: 4 cups cubed cheddar cheese and 8 oz canned drained or 4–6 chopped jalapeños Rosemary Garli...

1 deep dish pie crust, cooked as directed  1/2 c sugar 1/4 c cornstarch  2 c half & half 4 egg yolks 3 Tbsp butter, room temperature  1 c sweetened coconut flakes 1 tsp vanilla 8oz container whipped topping or stabilized whipped cream If not already done, blind bake the deep dish piecrust. (Prick bottom of crust, line with parchment and weights; bake at 350° for 20 minutes, then remove parchment and weights; bake 10 minutes longer until lightly golden.) Whisk together sugar and cornstarch in a heavy bottomed sauce pan. Whisk in half-and-half and then egg yolks. Bring to a boil over medium heat whisking constantly, will take approximately 10 minutes for mixture to thicken. Turn heat down to low add butter, vanilla & coconut and continue to cook for 1 minute. Remove from heat and allow to cool 5 minutes and then scrape into piecrust shell. Place plastic wrap directly over top of the mixture and refrigerate 4 hours minimum. Serve with whipped topping on the side or s...

4 cups cooked rice (1 1/3 dried jasmine to 2 cups H2O) 6 slices of bacon, chopped  1 cup onion, diced 1 can (14.5oz) petite diced tomatoes, undrained 1 Tbsp old bay seasoning  salt & pepper  1 pkg (14oz) kielbasa beef smoked sausage, sliced In a large sauce pan cook rice as directed.  Preheat oven to 350°.  In a 12 inch skillet sauté bacon on medium high heat until crisp. Add onion and sauté another 4 to 5 minutes, then stir in remaining ingredients, including rice. Place in a 9 x 13 baking dish, cover with foil and bake for 30 minutes, uncover and bake for an additional 15 minutes.