Fantastically Easy Sourdough Bread

The finished bread with a fine, moist and tender crumb and crisp  crunchy crust.

Delicious with your favorite soup or Minestrone or my Clean Out The Fridge Southwestern Soup shown above.

Original recipe for Quick Sourdough Starter and San Francisco Style French Bread by Rita-Davenport adapted by Paulette Motzko.

November 29th, 2016

6:02 p.m.

Photography by Paulette Motzko

Copyright November 2016

Tender Light Peach Pancakes

2 cups Bisquick Heart Smart Baking Mix

Dannon Light and Fit Peach Yogurt (5.3  ounces) and enough Soy Milk to measure 1 1/4 cups.

2 tablespoons granulated sugar or honey

1 egg

Mix all ingredients with the wire whisk until well blended.

Drop by one half cup spoons into a hot greased non-stick  skillet brushed with a little bit of canola oil.

Cooking until done but not to brown on each side.

Served with either Karo  vanilla flavored corn syrup orange flower honey and if you have some fresh peaches or canned peaches, give your pancakes the royal touch.

Recipe and photography Paulette Motzko.

November 27th 2016 4:44 p.m.

Cranberry Brown Sugar Cookies from the People Who Make Domino Dark Brown Sugar 

2 cups firmly packed Domino dark brown sugar

1 cup butter or margarine, softened

Two eggs

1/2 cup sour cream

Three and a half cups all-purpose flour

1 teaspoon each of  baking soda,  salt, and cinnamon 

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup dried cranberries

1 cup golden raisins

Preheat oven to 400 F.

Mix all ingredients in a large bowl until combined.

Drop by rounded tablespoons onto a greased cookie sheet and bake for about 8 to 10 minutes, until lightly browned. Remove from the cookie sheets to cooling racks.

 Makes about 5 dozen cookies

Four 3-Ingredient Dessert Recipes

Hey check out this recipe
4 Easy 3Ingredient Desserts

Peanut Butter S’mores Dip
Serves 46

1 pound mini peanut butter cups
1 pound large marshmallows
1520 graham crackers

1. Preheat oven to 350°F/175°C.
2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan.
3. Place the marshmallows in a single layer on top.
4. Bake for 20 minutes until marshmallows are golden brown.
5. Serve with graham crackers for dipping!

Cookies & Cream Truffles
Serves 68

36 chocolate sandwich cookies
8 ounces cream cheese, softened
12 ounces white chocolate, melted

1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles.
2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed.
3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape.
4. Roll ping pong–sized balls with the mixture.
5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper.
6. Sprinkle some of the cookie crumbs on top of the chocolatecoated truffle before the chocolate hardens.
7. Repeat with the rest of the truffles, reheating the chocolate if necessary.
8. Serve!

Palmier Cookies
Serves 46

1 sheet puff pastry, thawed
1 cup cane sugar
½ stick melted butter

1. Preheat oven to 425°F/220°C.
2. Brush the melted butter evenly over the puff pastry.
3. Sprinkle half the sugar on the pastry, then spread it around evenly.
4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry.
5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
6. Starting from the shorter edges, roll them tightly towards the middle.
7. Wrap in cling film and chill for about 30 minutes.
8. Remove the cling film and push one of the rolls directly on top of the other.
9. Trim off the uneven ends of the pastry, then slice 1centimeter cookie rounds. They should look like smushed hearts.
10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion.
11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
12. Cool, then serve!

Triple Decker Brownies
Serves 46

1 16ounce tube cookie dough
16 chocolate sandwich cookies
½ box brownie mix, prepared according to package instructions

13. Preheat oven to 350°F/175°C.
14. Press the cookie dough in an even layer on the bottom of a 9×9 square baking pan.
15. Place the 16 cookies evenly on top of the cookie dough.
16. Pour the brownie batter on top, spreading it evenly over the cookies.
17. Bake for 4550 minutes, until a toothpick inserted inside comes out clean.
18. Cool, slice, then serve!

Music provided by Warner Chappell Inc. Used with permission

Shared From :


 Chef Robert Irvine is such a triple winning kind of guy. Not only is he showing people how they can incorporate a healthier lifestyle and how to cook healthier dishes. As I read the fine print on his Web site;  part of the proceeds goes to help United States veterans too!

How awesome is that?

God bless you Robert Irvine for thinking the way you do!

 I would love to help you Market your products. I lost about a hundred pounds over the last few years and I’m a firm believer in making food your medicine so you don’t need medicine!

Paulette Le Pore Motzko

November 21st 2016 at 3:47 p.m.