Sourdough walnut cinnamon muffins.tch.SAV

Getting low on bread? I’m finding myself during these times of shortages at grocery stores doing more things for myself that I haven’t done in many years. This is one of them…making a sourdough starter. If you are reading this, you can find many good starter recipes online, but you only need one to get going. Once you get it going, it’s almost like having free food as long as you have flour and water. You can use your sourdough culture to make many different recipes. The first one, I made was an improvisation from a recipe I found on Pinterest. However, it called for blueberries that I didn’t have. Instead I used finely chopped walnuts and cinnamon. They turned out very tasty and definitely have already been requested to make again from the hubs. Have some fun and be creative adding your own favorite ingredients.

Some important things to know about sourdough:

  • you will need to feed it (half amount of flour to an equal amount of water) at least once a week (two times is even better). You probably want to slow down it’s feeding by putting it in the fridge when not using. You will still need to feed though as already mentioned. When preparing to use your sourdough, remove from fridge and feed equal amounts flour and water at least 3-4 hours before you start baking. You will know your sourdough is doing good when you see some small bubbles on top.
  •  Do not store in or use metal utensils when working with sourdough, as sourdough can pit them (Baking in metal pans is okay). Store your starter in a crock or glass jar with lid that just sits on top. It does not need to be airtight as sourdough uses cultures picked up from the air in your home, which helps with the flavor of your sourdough culture. Wooden, plastic, or silicone mixing spoons work well.
  • Be sure to keep at least a 1/2 cup – 1 cup of sourdough with each bake so you do not deplete your supply.  If you find you have too much: you can discard, share, or find other uses with many sourdough recipes online. If your sourdough smells foul or turns black, discard and start over. You can learn more online if you have questions about sourdough baking.

Since we still need to care for our families, ourselves, and each other;  I will try to post more helpful articles to come in caring for yourself or others, so please check back or follow my blog. In the meantime — take a breathe, maybe do some meditation, pray, get out in nature if you can safely (even just for a short walk), exercise, and find some activities that help bring you some peace and calm. If you found this post helpful, consider posting a comment or photo about what you made. Thinking of you and yours wherever you may be. Thank you for visiting today~  terre

Terre’s Blog – Women of All Seasons


Autumn & Simple Cobbler Recipe

Autumn - Terre's Blog

If you live in the Midwest, you probably revel in the change of seasons, well — except maybe winter.  We still have a few summer-like days to savor, though the farmers are now working day and night to harvest the mostly large fields of drying corn and soybeans. We still are enjoying the last final weeks of the hummingbirds visiting us, as they race around the patio windows before heading over to the full feeders to tank up. They have entertained us with their antics all summer. We will really miss them when they head out on their long journey to their other home to bask in the sun and buzz the flowers of some exotic warm places. This year we put in “our garden”, which we had not done in years until last year. Most others would not call this a garden as we just tucked in some vegetable plants in-between the flowers along the back of the house. We will miss just stepping out the back door, though to gather our own fresh produce. There is a sense of self reliance in bringing in our home-grown harvest of cherry tomatoes, Better Boy’s, wax peppers, okra, cucumbers, okra, and black-eyed peas and in having some to share. But the vines know their job is done and wither in response to the changing seasons. The roses are in their last blooms. The Hunter Moon will be October 24th (Midwest, USA) and by then most harvesting will be done. The kids will be looking forward to Halloween, as well as some grown up kids! There are many things to do as everyone gets out to enjoy Fall and to work outside to cozy up their nests for winter. Would love some warm apple cider and maybe some homemade cobbler when it gets really nippy outside. Enjoy the not so small things in life where ever you are.

This recipe is a good basic cobbler from ingredients that are almost always available in most Midwest kitchens. You can dress it up by adding some of your own favorite ingredients. One of my go to’s is almost always cinnamon. Enjoy!

  Simple Fruit Cobbler


1/4 pound butter or margarine, 1 large can fruit or 2 medium cans fruit (with juice),

3/4 cup milk, 1 cup sugar, 1 cup flour,  1  1/2 teaspoon baking powder,

1-2 teaspoons cinnamon (or more to your liking mixed with sugar).

Melt butter in bottom of baking dish. Mix together milk, sugar, flour, and baking powder, and pour over butter. Do not stir.

Cook fruit in small saucepan. When hot, pour over batter. Sprinkle with cinnamon sugar mix on top. Bake 1 hour at 350-375 degrees Fahrenheit. The crust should bubble up partially around the fruit as it bakes. Can also use fresh fruit cooked in a little liquid, but not too much. Enjoy!

Thank you for visiting Terre’s Blog – Women of All Seasons!



Up ↑

%d bloggers like this: