Category: Desserts

Best Sourdough Discard Strawberry Shortcake Recipe

Post author By Kristin
Post date July 9, 2024
No Comments on Best Sourdough Discard Strawberry Shortcake Recipe

This sourdough discard strawberry shortcake is to die for! So flaky and delicious. The perfect mix of sweet and sour. You will not want to make it any other way. Included below you will find directions for making the shortcakes, strawberry topping, and homemade whipped cream. You can also use Redi whip if you prefer. As always, I do not like to turn on the oven in the summer, so I’ve included directions for baking the shortcakes on the Traeger.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Sourdough discard shortcake ingredients:

2 cups All-Purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
1/2 cup (1 stick) of cold butter
1/3 cup sourdough starter discard (straight from the fridge)
1/3 cup milk

Shortcake directions

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture.

Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.

Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.

Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned.

Allow the shortcakes to cool if desired.

Strawberry Topping Ingredients:

2 pounds fresh strawberries
1/4 cup sugar

Strawberry topping directions:

Wash the strawberries, and remove the stems. Slice the strawberries into bite size pieces. Place the berries in a bowl. Add the sugar and mix. This mixture can be added to the shortcakes right away, or if you prefer softer strawberries with more syrup, wait a couple of hours before serving.

Homemade whipped cream ingredients

2 cups heavy cream or whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Homemade whipped cream directions

Mix the ingredients together in a bowl. Whip with a hand held mixer or stand mixer with a whisk attachment until peaks begin to form about 3-4 minutes. Do not over whip!

Homemade whipped cream is best used right away, although it can be stored for up to 24 hours in the refrigerator. If you choose to pipe your whipped topping onto the strawberry shortcake, I recommend the Wilton 8B tip. Otherwise, it tastes great if you just spoon it on!

How to assemble the strawberry shortcakes

Cut the shortcake in half. Place the bottom half in a bowl, layer with strawberries, then whipped cream then the top half then whipped cream then more strawberries. Yummy!

Can you bake strawberry shortcake on the Traeger?

Yes you can! Preheat the Traeger to 425 degrees F. Place the parchment lined cookie sheet with shortcakes on the Traeger. Bake/smoke for 17-18 minuets or until lightly browned.

Printable recipe

Sourdough discard Strawberry Shortcake Download

More Desserts:

Peach Blueberry Pie on the Traeger

Easy Apple Pie Recipe

Easy Morning Glory Muffins Recipe

As an Amazon Associate, I earn on qualified purchases.

Recipe By Kristin

Course: Dessert Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

5 minutes

Cooking Time

18 minutes

Calories

kcal

INGREDIENTS

2 cups All-Purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 tablespoon sugar
1/2 cup (1 stick) of cold butter
1/3 cup sourdough starter discard (straight from the fridge)
1/3 cup milk
Strawberry topping
Whipped cream

DIRECTION

Mix the flour, baking powder, salt and sugar in a mixing bowl. Use a cheese grater to grate approximately half of the butter into the flour mixture. Tip: use the butter wrapper to hold onto one end of the butter while grating. Mix the grated butter into the flour mixture. Melt the other half of the butter. Add the discard, milk and melted butter to the dry ingredients and mix until dough forms.<br>
Shape the dough into 6 shortcakes. Place the cakes on a parchment lined cookie sheet.
Preheat the oven to 425 degrees F. Bake the cakes for 17-18 minutes or until lightly browned. <br>Allow the shortcakes to cool, if desired.
Top with strawberries and whipped cream.

NOTES

Tags shortcake, sourdough discard shortcake, sourdough discard strawberry shortcake, strawberry shortcake

Breakfast recipes Desserts Recipes

Easy Morning Glory Muffins Recipe

Post author By Kristin
Post date February 20, 2024
2 Comments on Easy Morning Glory Muffins Recipe

These morning glory muffins are a favorite in my home. It’s best to make them on the weekend, that way you will have easy breakfast all week. They are loaded with heathy ingredients. Plenty of nuts, seeds, fruits and vegetables to start your day out right.

This post may contain affiliate links. I earn commission on qualified purchases at no additional cost to you.

Morning Glory Muffin Ingredients:

1 cup Craisins
2 cups flour
1 cup packed light brown sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
2 medium apples, cored and grated
1/2 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/3 cup pumpkin or sunflower seeds
3 large eggs
2/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/4 cup orange juice or juice of one orange

Morning glory muffin instructions:

Preheat the oven to 375 degrees F. Grease three 6-cup muffin tins.

In a small bowl soak the craisins in hot water. Set aside.

Grate the carrots and apples in a food processor.

In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.

In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.

Add the wet ingredients to the dry ingredients and mixt until well combined.

Drain the water from the craisins and stir them in.

Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.

Bake for 25-28 minutes or until a fork comes out clear.

Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack.

Store in an airtight container for a few days, or freeze for longer storage.

Morning glory muffins make a great breakfast

Recipe By Kristin

Course: breakfast Cusine:American Difficulty:Easy

Servings

14 minutes

Preparing Time

15 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

1 cup Craisins
2 cups flour
1 cup packed light brown sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups carrots, peeled and grated
2 medium apples, cored and grated
1/2 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/3 cup pumpkin or sunflower seeds
3 large eggs
2/3 cup vegetable or canola oil
2 teaspoons pure vanilla extract
1/4 cup orange juice or juice of one orange

DIRECTION

Preheat oven to 375 degrees F. Grease three 6-cup muffin tins.
In a small bowl soak the craisins in hot water. Set aside.
In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.
In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.
Add the wet ingredients to the dry ingredients and mixt until well combined.
Drain the water from the craisins and stir them in.
Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.
Bake for 25-28 minutes or until a fork comes out clear. Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack. Store in an air tight container for a few days, or freeze for longer storage.

NOTES

As an amazon associate, I earn on qualified purchases.

Morning-Glory-Muffins Download

Tags easy morning, morning glory muffins, muffin recipe

Desserts Recipes

Easy Apple Pie Recipe

slice of apple pie

I have been scrambling to use up the abundant supply of apples from my 2 apple trees. Good things do come to those who wait. The first few years didn’t provide many, but now it’s almost a chore to use up all the apples 2 trees provide. So, it seems like a great time to share my easy apple pie recipe. Sure to please! Especially if made with my best pie crust recipe, which also happens to be very easy!

Which apple variety is best for apple pie?

Honestly any variety of apple will make a delicious apple pie, except maybe red delicious which I personally think tastes like Styrofoam. My mom always likes to use McIntosh for pies because they are softer and quite tart. I actually prefer the apples stay a little more firm in my pie, so I prefer to use Gala, Honeycrisp, or Fuji.

Easy Apple Pie Filling:

6 cups of peeled and sliced apples
2 tablespoons tapioca
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
pinch of salt
2 tablespoons of butter

Best Pie Crust Ingredients:

2 Cups + 2 tablespoons flour
2/3 cup vegetable oil
1/3 cup milk
pinch or salt

Easy Apple Pie assembly:

Mix all of the ingredients in the apple pie filling above, except the butter. I’ll admit that I often use more than 6 cups of apples.

Prepare the bottom crust and place it in your Pyrex pie dish. Add the filling mixture. Top with the butter.

Top with the crust, add some slits, and crimp the edges as desired. See my best pie crust recipe for more instructions. Cover the edges with foil. Bake at 425 degrees F for 30 min, then remove the foil and bake for another 10 min. Remove from the oven and allow it to cool before serving.

Easy-Apple-Pie-Recipe Download

As an Amazon Associate, I earn from qualified purchases.

Tags a recipe for apple pie, a simple apple pie recipe, apple for apple pie, apple pie, apple pie apples, apple pie crust, apple pie crust recipe, apple pie dough recipe, apple pie filling, apple pie filling recipe, apple pie with apple pie filling, apples best for apple pie, baking apple pie, best apple pie recipe, best apples for apple pie, best pie crust, classic apple pie recipe, easy apple pie recipe, how to make apple pie

Desserts Recipes Traeger Recipes

Peach Blueberry Pie on the Traeger

Post author By Kristin
Post date August 24, 2020
5 Comments on Peach Blueberry Pie on the Traeger

Peach Blueberry Pie on the Traeger

This pie is a family favorite. It is requested in place of birthday cake for two of my family members. It can also be baked in an oven, but peach season is in August, obviously a terrible time to heat up the house. I prefer to bake Peach Blueberry Pie on my Traeger Silverton 620 pellet grill.

How do you bake on a pellet grill?

Baking on a pellet grill is basically the same a baking in an oven, as long as your pellet grill has a bake feature and is able to maintain a consistent temperature. Just preheat the grill to the same temperature the recipe calls for in the oven. This peach blueberry pie is baked at 400 degrees, which is a little higher than most baked recipes. Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a Pyrex pie dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees.

Peach Blueberry Pie Recipe

Ingredients:

Best Pie Crust

5 Cups of peeled and thinly sliced peaches

2 Cups of fresh blueberries

1 cup of sugar

3 tablespoons of lemon juice

1/4 cup tapioca

1/8 teaspoon of salt

2 tablespoons of butter

Directions:

Prepare a pie crust. Find my Best Pie Crust recipe here.

Preheat the Traeger to 400 degrees F.

Peel and thinly slice peaches. Add peaches, blueberries, sugar, lemon juice, tapioca, and salt to a large mixing bowl. Mix well.

Peach Blueberry pie filling in bottom crust

Pour into a prepared Pyrex pie dish. Top with slices of butter. Cover with top crust. Pinch the edges together. I use the handle of a butter knife to make a decorative edge, and the blade to make a few slits.

Peach Blueberry Pie ready to bake

Cover the pie edges with foil so the crust doesn’t brown too quickly, and place in the center of the grill.

Peach blueberry pie with foil covering edges on the Traeger grill

Bake for 30 minutes, then remove the foil.

Peach Blueberry Pie on the Traeger.

Continue to bake for another 20 minutes or until the crust is slightly browned.

Peach Blueberry pie with Best Pie Crust

Alternate baking directions for the oven.

Preheat the oven to 400 degrees F. Cover the edges of the crust with foil, so the crust doesn’t brown too quickly, and bake for 35 minutes. Remove the foil and bake for another 10 minutes or until the crust is lightly browned.

Peach-Blueberry-Pie-Recipe Printable Recipe

As an Amazon Associate I earn from qualifying purchases.

Tags baking on the traeger, best pie crust, blueberry peach pie, blueberry pie, peach blueberry pie, peach pie, pie on the traeger, pyrex on the traeger, smoked pie, Traeger blueberry pie, Traeger peach pie, Traeger Silverton 620, Treager Silverton

Desserts Recipes

Best Pie Crust

Peach Blueberry pie with Best Pie Crust

I have been using this recipe for over 30 years. I have not tasted another crust I like better. It can be used for both sweet and savory pies. I love it so much that I have never even tried making a different one. It’s so easy, just 3 main ingredients and a dash of salt. I always get compliments on my crust, that’s how I know it is the best pie crust. Now I can just share this post when others ask me for my recipe.

Recipe

Ingredients:

2 Cups and 2 tablespoons of All Purpose Flour

1/3 Cup Milk

2/3 Cup Vegetable Oil

1/8 teaspoon of salt

Directions:

Mix all 4 ingredients in a mixing bowl until a dough ball forms. Divide the pie dough in half. Alternatively, you can make one dough ball slightly larger for the bottom crust.

How to roll it out

For the bottom crust, roll half of the dough out between 2 pieces of parchment paper or wax paper. This step is very important. You must roll this crust out between two pieces of parchment or wax paper.

Pie Crust rolled out between 2 pieces of parchment paper.

Remove the upper piece of paper and after that use the bottom piece to dump the rolled out crust into the Pyrex pie dish. This step is also very important. This crust is too fragile to transfer without using the paper for support.

Bottom crust flipped into the pie dish using the bottom layer of the parchment paper.

Remove the paper from the bottom crust and pinch evenly into the pie dish.

Pie crust ready for filling.

Add your desired filling. I added peach blueberry filling, find it here.

Best Pie Crust filled with Peach Blueberry Pie Filling.

Repeat the process for the top crust. Pinch the edges shut.

Best Pie Crust Ready to bake.

I use the handle of a butter knife to make a nice edge, but you could also use a fork. Bake as directed for your favorite pie recipe.

Best-Pie-Crust Download

As an Amazon Associate, I earn from qualified purchases.

Tags 3 ingredient pie crust, best pie crust recipe, easy pie crust, easy pie crust by hand, flaky pie crust, flaky pie crust recipe, Pie crust, pie dough recipe, simple pie crust