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.

Note: 1/2 sandwich per person 3-4 tablespoons   butter 6 slices   marbled rye bread 10-12 slices   Swiss cheese 1 lb deli corned beef or turkey, thinly sliced  1 cup   sauerkraut, drained and *warmed and blotted 1 cup   homemade Russian dressing, below Russian dressing 1/2 cup mayonnaise  1/4 cup ketchup  1/4 cup sweet relish  1/2 tsp smoked paprika 

Cake: 1 package yellow cake mix 1-3.4 oz package vanilla pudding 4 eggs 1/2 cup rum 1/2 cup canola oil 1/2 cup water 1 cup pecans, chopped Coconut oil or butter Glaze: 1/2 cup butter 1 cup sugar 1/2 cup rum 1/4 cup water Grease bundt pan with coconut oil and sprinkle in chopped nuts  Mix all ingredients at medium speed for 2 to 3 minutes, until well blended. Port in pan and bake at 325° for 50-60 minutes or until done. While cake is still hot and still in the pan, pour glaze over it. While cake is baking boil all glaze ingredients except rum for 1 minute. Remove from heat and add rum. Pour over hot cake. Let it cool and remove from pan. 

  Prep Time: 20 minutes Cook Time: 20–22 minutes (muffins) | 50–60 minutes (loaves) Total Time: 40–45 minutes (muffins) | 1 hour 20 minutes (loaves) Servings: 24 muffins or 2 (9×5-inch) loaves Category: Bread Notes After Making Add Ingredients Batter 1 cup (224 g) unsalted butter, softened, or 1 cup (240 g) canola oil 1½ cups (300 g) granulated sugar Zest of 2 lemons 1 cup (240 g) sourdough discard (100% hydration) 4 large eggs (about 200 g without shells) 2 teaspoons (10 g) vanilla extract 4 teaspoons (16 g) baking powder 1 teaspoon (6 g) kosher salt 4 cups (480 g) all-purpose flour or substitute up to 2 cups (240 g) whole wheat flour 1 cup (240 g) milk or buttermilk 3 cups (450 g) fresh or frozen unthawed blueberries 4 tablespoons (72 g) turbinado sugar, optional Instructions Muffins Line two 12-cup muffin tins with paper liners or lightly coat with nonstick cooking spray. Preheat the oven to 425°F. In a large mixing bowl, cream together the butt...

8 oz jar pesto 8-10 oz jar sun dried tomatoes in oil, halved  14 oz jar quartered artichoke hearts, drained, optional  1-1 1/2 lb chicken breasts 1 tsp garlic powder 1 tsp onion powder s&p, good amount 12 oz heavy cream 1 cup parmesan cheese, grated 12 oz pasta, cooked Spray inside of your slow cooker with nonstick spray. Add a bit of the sun-dried tomato oil and sauté seasoned chicken breasts (seasoning can be garlic powder, onion powder, s&p) for 2-3 minutes per side. Pour  a small jar of pesto in the bottom (I rinsed my jar with a little white wine, artichoke brine, or broth to get all the pesto out).  Add a small jar of sun dried tomatoes (do not add the oil) and artichokes on top of the chicken. Cook on low 4 hours.  10 minutes before serving, pull out chicken and shred,  remove 1 cup broth from pot (save), then  add heavy cream and cheese. Add chicken back in and mix with sauce. Add back some broth, to achieve desired sauce consistency. T...