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