What's Happening in Mary's Kitchen
Welcome to Mary's Kitchen.  I am an avid cook and baker, with a special love of baking with sourdough.  Many of my meals are formed around fresh produce, organic when possible.  Much of my cooking is done without a complicated recipe.  After all, life in the kitchen should be fun, and not difficult or complicated!  Here is a peek at a few of my made-in-the-kitchen creations.  

Make your personal world a better place ... cook or bake something today!   Thanks for stopping by!   Mary Rae Fouts


Sourdough Cinnamon Rolls
All sourdough, no active or dried yeast

Baked Pasta Casserole
Recipe:  Homemade pasta sauce with smoked sausage and vegetables; whole grain pasta; mozzarella, Swiss, or Monterey Jack cheese.  Cover and bake until bubbly.  Makes great reruns, aka leftovers!

Sourdough Starter
Fed, bubbly and ready to bake!  These are half-gallon mason jars.   Rubber bands mark the level of the starter after feeding.  Ingredients:  King Arthur Unbleached Bread Flour, Bottled Spring Water (equal portions by weight), and Love.  Cover mason jars with a piece of paper coffee filter, which allows starter to breathe.

Note:  Use Bottled Spring Water!  I use Crystal Geyser.  Most tap water, even filtered tap water, contains disinfectant chemicals that kill the wild sourdough yeast.    

Multi-grain Sourdough Bread Dough
Because it's always a good time to bake Sourdough Bread.    

Sourdough Sandwich/Dinner Rolls
Light rolls with a tender, flaky crumb.    

A slice of my everyday Regular Sourdough Bread

A loaf bread with a touch of sprouted wheat flour.  Bread has a tender crumb; dough includes raw honey, butter, and eggs.  Want some?

Sourdough Chocolate Cake
Pieces of frosted Sourdough Chocolate Cake
The best chocolate cake I have ever made!  

Cinnamon Swirl Sourdough Bread

Slow Roast Turkey
18-lb Willie Bird Turkey.  Slow Roast Recipe:  Filled and topped with fresh herbs, citrus, onion celery, a few hot peppers.  Kosher salt, pepper, smoked paprika.  Drizzled with butter (3/4 lb for this size bird), water to cover bottom of pan.  Ready to cover with foil and bake.  Temp:  300*F for 40 minutes per pound.  For turkeys 14-ob and under, plan on 30 minutes per pound.  No need to baste ... Easy! 

Slow Roasted Turkey - Done!
Fall-off-the-bone tender.  So moist and good.  No muss, no fuss easy.

Sugar Cookies
Made soft and tender by the bit of cream cheese in the batter.