Honey Wheat Sourdough Discard Sandwich Bread

 

1. In a bread Machine place

1/2 cup sourdough discard

1 cup water

2 cups white flour

1 cup wheat flour

1/4 cup honey

2 Tbsp oil

2 tsp salt

2 tsp yeast

2. Start Machine 

3. Let cool and slice

4. Store in a ziplock bag for several days

Easter Feaster

Empty Tomb Rolls

1. Thaw frozen dinner roll and flatten out

2. Take a large marshmallow and roll in melted butter, then in cinnamon sugar and place in center of flatten roll

3. Seal roll around marshmallow

4. Coat the outside of the roll in melted butter and then in cinnamon sugar and place in a greased muffin tin

5. Bake at 350 degrees for 20 min

6. Open rolls to see the marshmallow is gone and the tomb is empty.

He is Risen!! 

Deviled Eggs

1.     Steam 6 eggs for 14 min. then cool in a bowl of ice water

2.     Cut eggs in half lengthwise and carefully remove the yolks into a bowl

3.     Mash the yolks with a fork and add ½ tsp salt, ½ tsp dry mustard, 3 Tbsp miracle whip and 1 Tbsp vinegar

4.     Mix until well combined

5.     Scoop some filling into each egg and sprinkle with paprika.

Variation: Deviled Egg Bites 

1. Chop up egg whites and add to mix. 

2. Place a spoonful on toasted sliced bagel chips 

3. Top with Paprika 

Marshmallow Salad 

In a bowl mix: 

1 package pistachio pudding mix

1 container whipped topping 

1 can crushed pineapple 

1/2 cup chopped marrichino cherries 

1 cup chopped pecans 

1/2 package multicolored mini marshmallows 

Ham and Gravy

1.     Preheat oven to 275 (I know the video says 325 but I'd go a little lower to prevent the ham from drying out) 
2.     Place ham in roaster pan with 1 cup water

3.     Cover with lid or foil and bake 15 min per lb.

4.     Pour drippings into a skillet

5.     Remove a small amount of the hot liquid and mix together with 2 Tbsp cornstarch. Add mixture back to the skillet and whisk

6.     Add 1 tsp kitchen bouquet for color

7.     Allow to boil until it gets thick

Mashed potatoes

1.     Peel and dice 4-5 potatoes

2.     Boil until fork tender, drain and place in a mixing bowl

3.     Add 2 Tbsp milk, ¼ cup butter and salt to taste

4.     Whip until smooth

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Cornedbeef and Brussel Sprouts

1. In a dutch oven place corned beef roast with spices and 1-2 cups water (depending on size of roast)
2. Roast in a 225 degree oven for a total of 6 hours.
3. Rinse mini potatoes and sprouts (and remove a few of the outer leaves).
4. Add to the dutch oven about 3-4 hours into the cooking process (depending on the size of potatoes they need to cook 2-3 hours)
5. Remove from juices and serve with Guinness mustard sauce

**Could also be cooked in a crockpot on low for 8 hours.

**Speed Method 
I forgot to put mine in at noon, so I bumped up the temp to 275 degree for 4 hours and it was still very tender.  Put the potatoes and sprouts in for around 2 hours for small or the full 4 for large.

Guinness Mustard Sauce

1 Tbsp butter
3 Tbsp yellow mustard
1/4 cup packed brown sugar
1/2 cup dark Guinness Beer
1 Tbsp vinegar
1/2 tsp dry mustard
1-2 Tbsp cornstarch

1. In a saucepan over medium heat melt butter
2. Add brown sugar, mustard, dry mustard, vinegar and beer
3. Whisk until combine and sugar is dissolved.
4. Whisk in cornstarch and allow sauce to thicken.

**This would be great on bratwurst or soft pretzels.