Tomato Bruschetta Sauce for appetizers

Tomato Bruschetta Sauce on Cheesy Garlic Sourdough Bread

Tomato Bruschetta Sauce

This fresh tomato bruschetta recipe will make you feel like an Italian chef! Whether served on toasted bagel slices or my favorite, Easy Cheesy Garlic Sourdough Bread, it will be a crowd pleaser. Adjust amounts to your taste and make it your own.

2 C Chopped Fresh Tomatoes

½ C Chopped Red Onion

1 Tsp Minced Garlic (I use the bottled stuff for convenience, but fresh is best!)

2 Tbsp Chopped Fresh Basil

Splash of Apple Cider Vinegar (Balsamic has great flavor but isn’t as aesthetically pleasing.)

Splash of Extra Virgin Olive Oil (You can use vegetable oil in a pinch.)

Sea Salt to taste

Stir all ingredients together and chill to allow the flavors to meld. Serve on toasted bread.

Confession: I sometimes dip it with tortilla chips for a really quick snack!

You can’t mess this up. Adjust the ingredients until it pleases your palate or as with all good cooks, until your ancestors whisper, “That is enough, my child.”

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite sourdough recipes HERE

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

Carol aka Running Granny Green

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Homemade Zucchini Relish

Zucchini Relish

How many things can you do with zucchini? A lot, but it never seems like enough if your zucchini plants are flourishing. This zucchini relish recipe is great for hamburgers, hot dogs, tuna salad or any time you need a little sweet relish to complete a dish.

Zucchini Relish

4 C Chopped Onions

10 C Grated Zucchini

2 Chopped Green Peppers

2 Chopped Red Peppers

3 Tbsp Salt

2 1/2 C Vinegar

3 1/2 C Sugar

1 tsp each of Nutmeg, Turmeric, Celery Seed,

1 Tbsp Cornstarch

Grind together vegetables and place in a large container.

Add 3 Tbsp table salt and soak overnight.

Drain and rinse well to remove salt brine. Squeeze out excess moisture. 

Cook vinegar, sugar, spices, and cornstarch. Bring to a boil. Add vegetables and simmer 30 minutes.

Cold pack into pint or jelly jars for 10-15 minutes. Makes 8 pints.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Hot Pepper Jelly with Jalapenos or Habaneros

Habanero Pepper Jelly

                                       

This Jalapeno Pepper Jelly recipe has been around for years! It's an old standby family recipe and I often have requests.  It's one of this Granny's favorite Recipes. It's not a secret guarded recipe, so I'm sharing it here for those that can't find their own copy. This picture shows a variation using orange bell peppers.

Jalapeno Pepper Jelly

3 Medium Bell Peppers (You can use green, yellow, orange, or red)

2 Jalapeno Peppers (2 inches long. I've substituted habanero peppers for a HOT variation)

1 1/2 Cup White Vinegar

5 1/2 Cups White Sugar

1 tsp Ground Cayenne Pepper

6 ounces liquid pectin

Chop peppers and puree in a blender. Add 1 cup of vinegar and blend well. Combine pureed mixture with sugar, cayenne, and the rest of the vinegar in a large saucepan. Blend well.

Bring to a full rolling boil.

Stir in pectin and boil 1 more minute.

Remove from heat and skim off foam.

Seal in jars. Recipe fills 8 jelly jars.

For a fun twist on this old standby, try this alternative:

Habanero Pepper Jelly

Prepare as Jalapeno Pepper Jelly (Above) except substitute 2 ripe habanero peppers for jalapeno peppers. For a colorful twist, use yellow, red, or orange bell peppers in place of green bell peppers.

Jalapeno Pepper Jelly

*Note: This jelly can take up to two weeks to set up.

Serve with crackers and cream cheese to mellow the hot flavor of this recipe.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand parenting. The cookie recipes are a bonus!

Happy Running!

Carol - aka Running Granny Green

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Buttery Sourdough Croissant-like Loaf

Buttery Croissant Sourdough Loaf

Buttery Croissant Sourdough Bread

I modified someone else’s recipe to be able to use my own Basic Sourdough Bread recipe. I’m all about simplification! This bread was soft and fluffy with a flaky crust. I use a beeswax bread wrapper to keep it from drying out.

1 Basic Sourdough Bread Recipe

1 Cube (½ Cup) Butter (You can use unsalted if it’s handy but remember I’m all about simplification. Salted butter works just fine.)

Prepare one recipe of Basic Sourdough Bread. Let proof 30 minutes.

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. 

Grate the cold butter. 

Stretch and fold in butter

Add ½ of the grated butter on top of the dough and then perform the second stretch and fold. Let rest 30 minutes.

Add the remaining grated butter and perform a third stretch and fold. You may wish to do a fourth set of stretch and folds.

Long proof for 6 -10 hours. After your loaf has proofed for several (6 -10) hours remove it gently from the bowl and allow it to rest for 5-10 minutes. Using the stretching and folding technique, work the dough one last time. 

Shape the dough into a nice round loaf. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. 

Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Squishy!

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall. 

This soft buttery sourdough bread is great alone, with peanut butter and/or jelly, or used for French Toast.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

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Yummy Double Chocolate Sourdough Bread

 

Double Chocolate Sourdough Bread

Double Chocolate Sourdough Bread

⅔ Cup sourdough starter

My favorite cocoa powder!

⅓ Cup granulated sugar

¼ Cup brown sugar

¼ Cup + 2 Tbsp cocoa powder (I prefer Ghirardelli Premium Cocoa Powder. So dark and rich! Get it at The Chef Store)

1 ½ tsp salt

3 ½ Cup flour (Use bread flour if you wish. I simplify my life by using all-purpose flour in all my baking.)

1 ½ Cup water

1 cup chocolate chips or other tasty chocolate pieces as desired.

Add all the dough ingredients except the mix-ins to a large bowl. Mix together until completely combined. Cover and begin bulk fermentation, resting the dough for 30 minutes and keeping the dough at 78-80ºF. The dough will be fairly loose at this point.

• 

  Loose sticky dough

  
  

After 30 minutes, perform a set of stretch and folds. Wet your hands and reach down to the bottom of the dough. Pull the dough up and fold over the top. Turn the bowl and repeat 4-6 times until the dough won’t stretch anymore. Cover and let rest for 30 minutes. After 30 minutes, add the chocolate chips or other goodies. Perform a second set of stretch and folds. Cover and wait 30 minutes. Perform a 3rd set of stretch and folds. A 4th set of folds can be done after 30 minutes if the dough still feels weak.

Looking much better!

Cover the dough and let rest for the remainder of the bulk fermentation - 4 - 8 hours. I like to mix my dough in the evening and let it bulk ferment overnight. Clues that the dough is ready: it has risen about 50%, pulls away from the sides of the bowl, and scattered bubbles around the sides of the bowl.

Shape the dough by moving it to a floured surface. Use your hands to tuck the dough under itself until it forms a nice ball. Coat a cloth large enough to cover the inside of the bowl with a light layer of flour (or use a banneton bowl) - a woven dish towel works well. Line the bowl with floured side up. Place the loaf back into the bowl. Cover with a damp cloth and allow it to proof 1 hour.

After one hour, heat your oven to 435 degrees. Remove the damp cloth and use parchment paper to cover your dough bowl. Gently invert the bowl so the loaf drops onto the parchment paper. This might take some practice. Don't panic!

Using a serrated knife (unless you are fancy and have all the latest sourdough gadgets) score your dough

as desired. The easiest and probably my favorite is a crisscross cut about 1/2 inch deep in the top. Make the cuts about 5-6 inches long.

Lift the loaf using the parchment as a liner and place in a cast iron or ceramic Dutch oven. I prefer ceramic. Cover and bake for 30 minutes. Reduce heat to 400 degrees, remove lid and bake for approximately 30 minutes more. Temperatures and times will vary depending on elevation, dough density, and humidity. Keep an eye on it and allow yourself a learning curve. After all, you're only out some flour and salt! 

This is the hardest part - when the dough is finished, allow it to cool completely before slicing. I know! It's a challenge, but slicing it while warm, though tempting, can make that fluffy loaf fall.

This bread is delicious on its own or warmed slightly with a spread of cream cheese!

Find more of my favorite chocolate recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Make ahead Mandarin Sauce from your garden

This make-ahead mandarin sauce recipe uses fresh produce from your garden. It'd ready to go when you don't have time to stir up a batch of Nadine's Mandarin Sauce.

Mandarin Sauce (Bottled)

8 Cups Tomatoes - Scalded, peeled & chopped

4 Cups Onions - Diced

40 oz. Canned pineapple crushed or tidbits (reserve juice)

4 Cups Green Pepper - Chopped

7 Cups Sugar

4 Tbsp Soy Sauce (optional)

3 Cups Apple Cider Vinegar

1 Cup Sugar

1 Cup Modified Food Starch (Clear Gel, Ultra Gel, Instant Clear Jel)

½ Cup Water

Combine vegetables and pineapple in a large (8-10 quart) pot. Add 7 Cups sugar, soy sauce and vinegar. Bring to a boil. 
Thoroughly combine 1 cup sugar and modified food starch. Add reserved pineapple juice and water.
Stir until smooth. Add to boiling liquid and stir until thickened.
Ladle sauce into clean pint jars and process* in a pressure canner at 10-12 lbs. for 25 minutes. Quarts
for 35 minutes. Makes 12 pints.
Serve with your favorite tempura battered foods, egg rolls, or as a sweet and sour sauce for meatballs or
leftover pork roast.

*I prefer to process all tomato products under pressure - just to be safe.

Check current canning guidelines. Ball Mason Jars is a good resource.

Find more of my favorite recipes HERE.

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater 

fitness by providing tips and inspiration to insure long years of joyful grand-parenting. 

The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!

Easy Cheesy Garlic Sourdough Bread

 

Cheesy Garlic Sourdough Bread

Cheesy Garlic Sourdough Bread

I began branching out a little more with sourdough when my sister, Barb, introduced me to this sourdough bread with roasted garlic and cheese. It was so much fun that it has become a regular part of my baking portfolio. Give it a try for yourself.

1 Basic Sourdough Bread Recipe

1 Garlic Bulb

1 - 1 ½ C Grated Cheese (Your choice. I use a blend most often because that is what I have on hand. Try Asiago, Gruyere, Mozzarella, or plain old cheddar)

Olive Oil

Prepare the garlic. Slice the bulb in two and cover the exposed garlic cloves with a drizzle of olive oil. Wrap loosely in aluminum foil and roast at 400 degrees for 20-30 minutes, or until cloves are soft and golden. Cool. Remove the fresh garlic from the dry outer skin and mash with a fork.

Prepare the bread dough as directed in the Basic Sourdough Bread recipe. After the first proof (30 minutes) remove the dough from your bowl and gently stretch it into a large circle on your workspace. Spread garlic and grated cheese evenly over the dough and then work the dough by folding the sides in and over the garlic and cheese. Knead to work the goodies into the dough. When you are confident that you have incorporated the fillings evenly into the dough, return it to your bowl and follow proofing and baking instructions in the Basic Sourdough Bread recipe.

You’re going to love the way this loaf smells and tastes! It’s great served with pasta, tomato soup, or meat and potatoes. Use it for panini sandwiches or gourmet grilled cheese!

Reheat a slice in your toaster or under the broiler for a quick savory snack.

Do you have a favorite Running Granny Green recipe? I would love to hear about it.

Find more of my favorite sourdough recipes HERE

Question: Do you have a recipe to share?  Comment below.

Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!

Happy Running!

- Carol aka Running Granny Green

Follow me on Facebook and Instagram!