Sourdough Discard Crackers

 Quite often when I am discarding sour dough before feeding it, I use the discard to make these crackers. A great snack.

Sourdough Discard Crackers

Ingredients 

• 1 cup sourdough starter (227-241 grams)
• 4 T. unsalted butter, melted
• 1/2-3 tsp. favorite seasoning or seeds
• 1/2 tsp. table salt

Toppings

• 2-3 tsp. poppy seeds, sesame seeds or flaky sea salt

Directions

1. Preheat oven to 325 degrees
2. Line a sheet pan with parchment paper
3. In a medium bowl combine all the ingredients until smooth.
4. Transfer the batter to the prepared pan.  Spread with a small offset spatula to cover the area of the pan.
5. Sprinkle with the topping of your choice.
6. Bake the crackers for 15 minutes.  Remove pan from the oven and with a pizza cutter or knife cut into 1 inch squares.
7. Return the pan to the oven and bake for 35 to 45 minutes, rotating the pan halfway, until crackers in middle of the pan are golden brown.
8. Cool in pan. Store in airtight container.

Brown Sugar Roasted Pineapple

 On our cruise to Hawaii we often had pineapple desserts on the menu.  One night I had roasted pineapple with creme fraiche.  It was delicious. This recipe is similar.

Brown Sugar Roasted Pineapple

Ingredients:

• 4 cups fresh pineapple
• 1/4 cup butter
• 1/4 cup brown sugar
• 1/8 tsp. salt
• 1/2 tsp. cinnamon

Directions:

1. Preheat oven to 450 degrees
2. In a medium bowl combine all the ingredients.
3. Pour into a rectangular baking dish
4. Bake in preheated oven 20-25 minutes, stirring once.
5. The pineapple is done when it turns a rich golden and starts to brown.

Bean Salad

One of my husband's favorite things is bean salad.  He has become an expert on making it.

Bean Salad

Ingredients:

• 3 cans of beans drained, your choice of beans, a good combination is green, wax and kidney
• Small jar of pimento's or small pieces of red pepper can be added
• 4-6 green onions sliced or 1/2 of a red onion sliced or diced
• 1/3 cup white vinegar
• 1/3 cup canola or vegetable oil
• 1/3 cup sugar
• Salt and pepper to taste

Directions:

1. Mix together vinegar, oil and sugar. 
2. Empty beans into container, add drained pimento, and onions.
3. Mix dressing into beans.  Add salt and pepper to taste.

A marinating container works good for this you can rotate it, top to bottom.  If not mix in a bowl and stir a few times as it is refrigerating.

 

Mashed Potatoes Au Gratin with Boursin

 An easy mashed potato dish with the garlic-herb cheese, Boursin makes a great side dish.

 

Mashed Potatoes Au Gratin with Boursin

Ingredients 

• 3 lb russet potatoes, peeled and cubed
• 1 cup half-and-half, warmed
• 1 pkg. Garlic and Fine Herbs Boursin cheese (5.2 oz)
• 8 Tbsp. unsalted butter, softened and divided
• Salt and black pepper to taste
• 1/2 cup grated Parmesan 
• 2 Tbsp. chopped fresh parsley

Procedure

1. Coat a 2-quart baking dish with butter
2. Cook potatoes in a pot of boiling salted water over medium-high heat until for-tender, 15 minutes.
3. Drain [otatoes and return to pot over medium-low heat, cook 1-2 minutes, stirring to remove excess moisture.
4. Add half-and-half, Boursin and 4 Tbsp.. butter; mash potatoes until they reach desired consistency, then season with salt and pepper.
5. Transfer potatoes to prepared dish.  
6. Preheat oven to 325 degrees.
7. Combine remaining 4 Tbsp. butter, Parmesan, and parsley; crumble over top of potatoes.
8. Bake potatoes until warmed through and top is golden brown, 45-60 minutes. Sprinkle top with additional parsley.