• 1 C (120 GR) King Arthur Unbleached All-Purpose Flour
• 2 TSP baking powder
• ¾ TSP table salt
• 8 TBS (113 GR) unsalted butter (cold)
• 1 C (227 GR) sourdough starter (unfed/discard)

Oven: 425° F

1. Preheat the oven with a rack in the upper third. Grease a baking sheet, or line it with parchment.
2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly.
3. Add the starter, mixing gently until the dough is cohesive.
4. Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6″ round about 1″-thick.
5. Use a sharp 2⅜” biscuit cutter to cut four rounds, cutting them as close to one another as possible. Gently push and pat the scraps into a 2½” x 5″ rectangle. Cut two more biscuits. Push and pat the remaining scraps into a 1″-thick biscuit; it’ll be slightly smaller than the others.
6. Place the sourdough biscuits onto the prepared baking sheet, leaving about 2″ between them; they’ll spread as they bake.
7. Bake the sourdough biscuits in the upper third of your oven for 20 to 23 minutes, until they’re golden brown.
8. Remove the sourdough biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.

Yields 6-7 large biscuits.

Calories: 280kcal | Total Fat: 16g | Saturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 40mg | Sodium: 420mg | Total Carbohydrate: 31g | Dietary Fiber: 1g | Total Sugars: 0g | Protein: 5g

https://www.kingarthurbaking.com/recipes/buttery-sourdough-biscuits-recipe

• ½ C (71 GR) walnuts
• ¼ C (28 GR) walnuts (finely chopped)
• ¾ C (170 GR) unsalted butter (softened and divided)
• ½ C (110 GR) plus ⅓ C (73 GR) firmly packed light brown sugar (divided)
• 2 TBS (30 GR) cream of coconut
• ½ TBS (7.5 GR) water
• 2½ TSP (10 GR) vanilla extract (divided)
• 3 (372 GR) bananas (halved lengthwise)
• ½ C (100 GR) granulated sugar
• 2 LG (100 GR) eggs
• 1¾ C (219 GR) all-purpose flour
• 1½ TSP (7.5 GR) baking powder
• ¾ TSP (2.25 GR) kosher salt
• ¼ TSP ground cinnamon
• ¾ C (180 GR) whole milk
• ½ C (25 GR) sweetened flaked coconut
• ¼ C (60 GR) sour cream

Oven: 350° F (180° C)

1. Spray a 9-inch square cake pan with cooking spray.
2. Sprinkle walnuts around edges of prepared pan.
3. In a large saucepan, melt ¼ cup (57 grams) butter over medium-high heat. Stir in ⅓ cup (73 grams) brown sugar and cream of coconut; bring to a boil. Stir in ½ tablespoon (7.5 grams) water and 1 teaspoon (4 grams) vanilla; cook for 1 minute. Pour mixture into pan. Arranged halved bananas on syrup in bottom of pan, cut side down.
4. In a large bowl, beat granulated sugar, remaining ½ cup (110 grams) brown sugar, and remaining ½ cup (113 grams) butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in remaining ½ teaspoons (6 grams) vanilla.
5. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in coconut and sour cream. Carefully spread batter onto bananas.
6. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Store in an airtight container in refrigerator for up to 3 days.

Yields 1 9″ square cake.

https://bakefromscratch.com/banana-upside-cake-walnuts-coconut/

• 2 LB pork chops at least ¾” thick
• 1 TBS olive oil
• ½ TSP garlic powder
• salt and black pepper to taste
• 1 onion (diced)
• 3 C sliced mushrooms (brown or white)
• 1¼ C beef broth, divided
• 10½ ounces condensed cream of mushroom soup
• 1 TBS chopped fresh parsley
• 2 TBS cornstarch

1. Season pork chops with garlic powder, salt and pepper.
2. Turn Instant Pot on to SAUTEE. Add oil.
3. Brown pork chops in batches, about 2 minutes per side. Remove from Instant Pot and set aside.
4. Add 1 cup broth to the Instant Pot and scrape any brown bits from the bottom of the pot. (deglaze well to avoid getting a burn notice).
5. In order, add sliced mushrooms, chopped onion, browned pork chops. Top with mushroom soup and parsley.
6. Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes (it will take about 15 minutes to reach pressure).
7. Once done, allow the Instant Pot to naturally release for 10 minutes. Release any remaining pressure.
8. Remove pork chops from the gravy and set aside.
9. Combine remaining broth and cornstarch in a small bowl. Turn the Instant Pot on to SAUTEE to bring gravy to a boil. Add cornstarch mixture a little bit at a time to reach desired consistency.
10. Serve pork chops over mashed potatoes with gravy.Stir in chicken and season with salt and pepper to taste.

Yields 4 servings.

Calories: 455 | Carbohydrates: 8g | Protein: 52g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 254mg | Potassium: 1265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4.9mg | Calcium: 22mg | Iron: 1.6mg

https://www.spendwithpennies.com/instant-pot-pork-chops/

• 1 LG onion (diced)
• 1 TBS olive oil
• 1 LB boneless skinless chicken breasts
• 2 MED (1 C) carrots (sliced)
• 2 ribs (1 C) celery (sliced)
• 1 TBS fresh parsley (chopped)
• 1 bay leaf
• 6 C chicken stock
• 4 OZ egg noodles
• Salt and black pepper to taste

1. Turn the instant pot on to SAUTE. Cook onion in olive oil until softened.
2. Add remaining ingredients except noodles. Select SOUP (or MANUAL), HIGH PRESSURE and change the time to 10 minutes. The instant pot will take about 10 minutes to build pressure.
3. Quick release pressure. Once cooked, remove and discard bay leaf. Remove chicken breasts and shred with a fork.
4. Turn Instant Pot onto SAUTE. Once broth begins to boil, add egg noodles and allow to simmer 6-8 minutes or until tender.
5. Stir in chicken and season with salt and pepper to taste.

Yields 6 servings.

Calories: 198 | Carbohydrates: 17g | Protein: 19g | Fat: 5g | Cholesterol: 64mg | Sodium: 120mg | Potassium: 463mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3730IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 0.8mg

https://www.spendwithpennies.com/instant-pot-chicken-noodle-soup/

• 1 C creamy peanut butter
• 4 OZ butter
• 2½ C + 2 TBS powdered sugar (sifted)
• 24 OZ white chocolate chips

1. Cream the butter and peanut butter until smooth.
2. Add the sifted powdered sugar gradually, cream well after each addition.
3. Roll into small balls and place on a pan lined with wax or parchment paper.
4. Chill until firm.
5. Melt the chocolate over a double boiler and dip the peanut butter balls, making sure to coat evenly.
6. Place the chocolate coated peanut butter balls on a pan lined with wax or parchment paper until the chocolate has set.

• ½ MED sweet onion (halved, then Frenched into ⅛” slices)
• 2 LB pickling cucumbers (sliced ⅛” thick) (Kirby variety if available – small and bumpy)
• 8 (2 per PT) whole garlic cloves (smashed)
• 1 LG bunch fresh dill
• 1 C water
• 1 C cider vinegar (5% acidity)
• 1 C champagne vinegar (5% acidity)
• 1 C sugar
• 5 TBS + 1 TSP kosher salt
• 2 TSP (½ per PT) yellow mustard seeds
• ½ TSP (⅛ per PT) ground turmeric
• 2 TSP (½ per PT) celery seeds
• 1 TSP (¼ per PT) dill seeds
• 2 TSP (½ per PT) pickling spice
• 1 TSP (¼ per PT) Pickle Crisp (optional)

1. Divide the Pickle Crisp, garlic, onion, cucumber and dill evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the vegetables, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for 3-5 days before eating. Can be refrigerated for up to 3 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the mustard seeds, turmeric, celery seeds, dill seeds, pickling spice and Pickle Crisp before adding the garlic, onions, and cucumbers. Combine the water, vinegars, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

• 1 LB fresh cherries
• 1¾ C cider vinegar
• ¾ C champagne vinegar
• 1 C water
• 2 C sugar
• 2 SM (½ per PT) cinnamon sticks
• 2 TSP (½ per PT) pink peppercorns
• 2 TSP (½ per PT) fennel seeds
• 8 (2 per PT) whole cloves
• 4 (1 per PT) whole star anise

You may opt to leave the cherries intact with pits and stems (trimmed to ½”), but pitting and stemming makes for easier use later. If pitting and stemming, reserve 4 TBS of the pits (1 per PT) to add to the jars as the pits add a nice, slightly almond flavor to the brine.

1. Divide the pits (if using) and cherries evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the cherries, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for at least 1 month before eating. Can be refrigerated for up to 9 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the pits (if using), cinnamon sticks, peppercorns, fennel seeds, cloves and star anise before adding the cherries. Combine the vinegars and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

• 1 LB fresh cherries
• 2 C white wine vinegar
• 1 C apple cider vinegar
• 2 C white sugar
• ¼ TSP kosher salt
• 16 (4 per PT) fresh mint leaves
• 8 TSP (2 per PT) pink peppercorns

You may opt to leave the cherries intact with pits and stems (trimmed to ½”), but pitting and stemming makes for easier use later. If pitting and stemming, reserve 4 TBS of the pits (1 per PT) to add to the jars as the pits add a nice, slightly almond flavor to the brine.

1. Divide the pits (if using), mint and cherries evenly into 4 sanitized PT jars with tight-fitting lids. Pack as tightly as you can, filling to within ¼” of the top of the jar.
2. Combine the remaining ingredients in a non-reactive saucepan. Bring to a boil and simmer for 4 full minutes to wake up the spice flavors.
3. Slowly and gently pour the hot brine over the cherries, evenly distributing spices, filling to within ¼” of the top of the jar.
4. Let cool completely, then cover and refrigerate for at least 5-7 days before eating. Can be refrigerated for up to 9 months.
5. Alternatively, you can use a standard hot water bath canning method to preserve them further.

Yields 4 PT.

NOTE: If canning you can simplify the process as follows: divide evenly and add to the bottom of each jar the pits (if using), peppercorns and mint before adding the cherries. Combine the vinegars, salt and sugar then bring to a boil. Turn off the heat then add to the jars. Once canning is complete (after the lids ‘pop’), shake each jar to thoroughly distribute the spices.

The Louis XV is the iconic signature dish of Alain Ducasse’s three-star Michelin restaurant in Monte-Carlo.

For The Hazelnut Dacquois:

• 170 GR egg whites
• 50 GR caster sugar
• 120 GR icing sugar
• 100 GR hazelnuts
• 25 GR plain flour, sifted

For The Feuilletine Praline Layer:

• 160 GR praline paste
• 40 GR white chocolate couverture
• 80 GR feuilletine

For The Chocolate Mousse:

• 75 GR egg yolks
• 30 GR water
• 25 GR caster sugar
• 10 GR glucose syrup or light corn syrup
• 135 GR dark chocolate couverture (70%)
• 270 GR double cream

For The Chocolate Glaze:

• 150 GR dark couverture chocolate (70%)
• 170 ML double cream
• 90 GR caster sugar
• 100 ML water
• 35 GR cocoa powder

To Serve:

• 8 hazelnuts (approx 25g)
• Edible gold leaf sheets

Equipment:

• 8 tainless steel pastry ring 8cm
• Blowtorch
• Sugar thermometer

To Make The Dacquois:

1. Dehydrate the hazelnuts in the oven at 150°C for 15 minutes.
2. Allow the hazelnuts to cool and then blitz them into a powder in a food processor. Be careful not to over blend the hazelnuts or they will turn into a paste.
3. Turn the oven up to 180°C and cover a baking tray in baking paper.
4. Whisk the egg whites to stiff peaks and add the caster sugar to stabilise them.
5. Sieve together the icing sugar, hazelnut powder and the flour.
6. Incorporate the meringue into the powders gently, using a spatula.
7. Pipe the dacquois on the baking paper so you have a whole baking tray of dacquois.
8. Cook at 180°C for 12-15 minutes. Transfer to a cooling rack.
9. To make the praline-feuilletine layer
10. Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.
11. Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.When cool, use mousse rings to cut out shapes to form the base of the Louis XV dessert.

To Make The Praline-Feuilletine Layer:

1. Melt the white chocolate couverture in a bain marie. Add the feuilletine and praline paste to the melted white chocolate. Mix well.
2. Using a teaspoon, spread a thin layer of the mixture onto the dacquois base inside the mousse rings.

To Make The Chocolate Mousse:

1. Make a sugar syrup. Add the water, sugar and corn syrup to a pan, and bring to the boil. Leave to one side to cool.
2. Place the egg yolks and the cooled syrup in a stand mixer bowl. Heat over the hob on a low flame until the mixture reaches 55°C, whisking constantly.
3. Transfer to the stand mixer and whisk until the mixture cools and begins to take on a ‘ribbon consistency.’
4. Melt the chocolate in a bain marie, and gently stir into the fluffy egg and sugar mixture.
5. In a separate bowl whisk the cream into medium peaks and fold it in.
6. Spoon into the mousse rings, and scrape across the surface to flatten with a metal spatula. Place in the freezer.

To Make The Chocolate Glaze:

1. Before making the chocolate glaze remove the mousse rings from the mousse. First transfer the mousse rings to a cooling rack. Use a chef’s blowtorch around the edges until you can pull off the mousse ring leaving the mousse intact. Return to the freezer.
2. To make the chocolate glaze, place the chocolate in a mixing bowl. Bring approximately 2/3 of the cream to the boil and pour over the chocolate. Mix well, until well incorporated. This is a ganache.
3. Bring the remaining 1/3 of the cream to the boil with the water and the sugar. Add the cocoa powder and return to the boil. Pour over the ganache.
4. The glaze should be liquid and runny. If it’s too thick it will set too thick. If this is the case just gently heat it over a bain marie to make it less viscous.
5. Remove the chocolate mousse from the freezer, and place the cooling rack over a roasting tin, to catch any glaze that drips through. Pour the glaze over the frozen chocolate mousse making sure to cover all sides. Place in the fridge for at least 1 hour. Any glaze that has dripped through can be collected, warmed and used again the next day if needed.

To Serve:

1. Transfer the Louis XV from the cooling rack to a plate, using a spatula.
2. Top with a hazelnut and apply a little gold leaf using chef’s plating tweezers.

Yields 8 servings.

https://www.souschef.co.uk/blogs/the-bureau-of-taste/louis-xv-dessert-recipe

• 2½ C hard wheat
• 1½ C spelt or rye
• ½ C barley
• ½ C millet
• ¼ C green lentils (dried)
• 2 TBS great northern beans (dried)
• 2 TBS red kidney beans (dried)
• 2 TBS kidney beans (dried)
• 2 TBS pinto beans (dried)
• 4 C warm water (110° F)
• 1 C honey
• ½ C olive oil
• 2 (¼ ounce) packages active dry yeast
• 2 TBS sea salt

Oven: 350° F

1. Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3-5 minutes.
2. Stir all of the grains and beans together until well mixed. Grind in a flour mill.
3. Add fresh milled flour and salt to the yeast mixture, stir until well mixed, about 10 minutes. The dough will be like that of a batter bread.
4. Pour dough into two greased or lined 9×5″ loaf pans.
5. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
6. Bake for 45-50 minutes, or until loaves are golden brown.

Yields 2 loaves.