Dandelion lotion bars are a wonderful and natural way to moisturize and heal your skin. Dandelions grow right in your back yard making them easy to forage. Moisturize and heal a dry skin issues with these non-greasy DIY dandelion lotion bars! This post may contain affiliate links. Read our disclaimer . Pinterest Facebook Instagram Step 1: Make the Dandelion Infused Oil To make these bars you’ll need to first make a dandelion flower infused oil. Find out how to do that here! Try making this Dandelion Salve Recipe with your infused oil. With proper storage in a cool, dark place, the infused oil should be good for around 9 months to a year. Step 2: Make the Dandelion Lotion Bars 1 part  beeswax 1 part  shea butter (or mango butter) 1 part dandelion infused oil Essential oil, optional I usually make a batch using 1/2 cup dandelion infused oil3 oz  beeswax 4 oz  shea b utter That amount will fill almost two dozen small (one-inch) molds or several larger sized shapes. For molds, you can use candy molds, silicone molds, or even canning lids. You can store smaller sizes in a jar or tins out of direct heat and hot areas. Whenever your skin feels dry or rough, just rub the bar over your skin. The heat of your body will melt it just enough to leave a light moisturizing layer. The Recipe:

Salsa is also easy to can, making it perfect for a beginner. The ingredients are chopped, brought to a boil, ladled into your jars and processed. it’s really that simple! This salsa is wonderful, not overly hot and it has a great flavour with a sweet corn addition. This post may contain affiliate links. Read our disclaimer Corn salsa is an easy corn canning recipe that’s safe to preserve with water bath canning. This year I found a great deal on corn, for less then $1 an ear, I couldn’t pass it up! After we ate our fill of corn on the cob I got to preserving what was left. Freezing is a great option, I blanched all the cobs, cut all the kernels off and filled freezer bags with corn. Now we can enjoy the fresh taste of corn during the cold winter months. Although we can only eat so much corn, so I started looking for canning recipes, I found this recipe in The All New Ball Book Of Canning And Preserving . The original recipe is “cherry tomato and corn salsa” and it uses cherry tomatoes instead of regular tomatoes. They cook the same, and are equal in canning purposes, so use whichever you would like. I added a few extra things, dried herbs and sugar and excluded the cilantro. It is safe to adjust spices, dried herbs and sugar in canning, but dont adjust the other ingredients. The measurements are tested for a safe canning recipe. Its not safe to increase the amount of ingredients. The only ingredients safe to increase or decrease is salt, dried herbs, spices, and sugar. To make 3 Pints of Corn and Tomato salsa you will need: 2 ½ lbs. Tomatoes Roughly chopped 2 Cups Corn kernels. (About 2 ears of corn or use frozen corn) 1/2 Cup Onion, finely chopped (Red or white) 1-2 Jalapenos, seeded and chopped. (Can use any hot pepper. Leave seeds if you like spicy) 1/4 Cup Lime juice Or lemon 1 Tsp Salt 1 Tbsp Sugar (Optional) 1 Tsp Garlic powder (Optional) 1 Tsp Chili powder (Optional) 1 Tsp Cumin (Optional) How to make corn and tomato salsa If using fresh corn, cut the kernels off the cob. Using a knife or this neat corn cob stripper . In a pinch, you can use frozen corn kernels, instead of fresh. Defrost first. Prepare your boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands. Start by washing and chopping all your vegetables. Seeding and peeling the tomatoes is optional. Leave the seeds in your peppers if you prefer a spicier salsa. Add all ingredients to pot or Dutch oven , bring to a boil and simmer for 5-10 minutes. Stir occasionally. Adjust for seasoning. Canning your salsa: Ladle hot salsa into into hot jars , leaving 1/2 inch headspace, remove air bubbles. Wipe rims and seal with canning lids, finger tip tight. Process in water bath canner for 15 minutes (adjusting for altitude, see notes) After 15 minutes turn off the heat and let stand for 5 minutes. Remove jars from canner with jar lifter , allow them to cool on the counter on a tea towel for 24 hours. After 24 hours remove bands and check seals. Any unsealed jars can be stored in the fridge and eaten right away. Store sealed jars outside of the fridge for up to one year. Its recommended to store with rings off. This keeps them dry and allows for easier detection of ant failed seals. Also makes them go further, as you can use them again for your next canning project!  ALTITUDE ADJUSTMENTS FOR CANNING If above 1,000 feet in altitude, you’ll need to adjust the total canning time.  Here are the times for other elevations: 0 to 1,000 Feet: 15 minutes 1,001 to 3,000 Feet: 20 minutes 3,001 to 6,000 Feet: 25 minutes 6,001 to 8,000 Feet: 30 minutes 8,001 to 10,000 Feet: 35 minutes A quick google search will tell you your altitude! The Recipe:

This sourdough sandwich bread recipe makes a soft, squishy, sliceable loaf, with the perfect hint of tang. This white sandwich bread is perfect for french toast, sandwiches, and more! This is a great beginner sourdough recipe. This post may contain affiliate links, Read our disclaimer . I love a crunchy sourdough boule, however sometimes you just want a soft slice for a sandwich. you know? That’s where this recipe comes in! Using a no-knead sourdough technique, and baked in a classic loaf pan. The best part about making bread yourself?  It’s 100% natural. There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. Baker's Schedule: Mix Ingredients   – Mix ingredients, knead till soft dough. cover and rest 1 hour, stretch and fold, rest 1 hour, stretch and fold, rest 1 hour. Shape dough  – Shape dough and place in loaf tin lined with parchment paper or greased with butter or oil. Cover with a tea towel and rise in a warm, draft-free place 2 to 4 hours until doubled. Cold retard (optional) – At this point you can cold retard in the fridge for a few hours or overnight. Bake (35-40 minutes)  – Bake loaf at 375ºF / 190ºC for 35 to 40 minutes. Cool (4 hours ) – Cool loaf for a minimum of four hours before slicing. Tips for a great sandwich bread: Make sure your sourdough starter has been fed at least 12 hours before, is bubbly and ready to go before starting. Think about your pan size. For a high rise, use an  8.5×4 inch loaf pan  instead of the traditional  9×5 inch loaf pan .  The smaller pan size will give the dough a boost. However, both sizes will work. Use bread flour, the protein content is higher creating more structure in your loaf. Although in a pinch I have made this with all purpose flour and it has worked great too. Butter the top of your loaf after taking it out of the oven, while its still warm. This creates a satiny, soft crust. Allow to cool completely before cutting it! Sourdough benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Order your own sourdough starter! The Recipe:

This sourdough pumpkin spice Dutch baby pancake is a delicious and easy to make. Perfect breakfast or brunch recipe that has the tangy flavor of sourdough with the fluffy, texture of a classic Dutch baby pancake. This post may contain affiliate links. Read our disclaimer . This sourdough pumpkin spice Dutch baby pancake is a delicious and easy to make. Perfect breakfast or brunch recipe that has the tangy flavor of sourdough with the fluffy, texture of a classic Dutch baby pancake. Us sourdough bakers are always looking for new ways to use up the discard after feeding the starter! Sourdough Pumpkin Spice Dutch Baby Pancake 1 cup sourdough discard or active starter 1/2 cup whole milk 4 eggs 1/2 cup honey or sugar 1/4 cup pumpkin purée 3/4 cup flour Pinch of salt 1 teaspoon vanilla extract 2 teaspoon pumpkin pie spice 4 tablespoons butter Preheat oven to 425F Add all your ingredients except butter to a blender, blend at high speed 2 minutes, or until smooth. Cut butter into cubes and place in cast iron skillet. Place pan with butter into preheated oven for at least 5 minutes or until melted and hot. Remove pan from oven, swirl butter around bottom and sides to coat. Quickly pour batter into pan and place pan back in oven. Bake for 15 to 18 minutes or until puffed up all the way around. Try not to open the oven door until at least 15 minutes in order to prevent the pancake from not puffing up properly. Serve right away as it will begin to deflate just after removing from the oven. Serve with syrup, powdered sugar, fruit, or any of your favorite toppings.  What you will need This Dutch baby is so easy to make.  The blender does all of the hard work. Cast iron pan , or Dutch oven. You can use either  sourdough discard or active sourdough starter. Easily customize  the Dutch baby to pair it with your favorite sweet or savory toppings. What is a Dutch baby? A Dutch baby, sometimes called a German pancake, has thin crispy puffed-up edges and a thicker custardy center. Dutch babies puff up as they are baked in a hot cast iron and deflate once they are removed from the oven. What does a Dutch baby pancake taste like? Dutch baby pancakes taste like a crepe, pancake, and bread pudding all in one! The edges are thin and crispy like a crepe while the center is thicker and softer like a pancake with a little bit of custard texture. The Recipe:

Soft, tangy and easy, this herbed sourdough pizza crust is perfect for pizza night. Ready same day, and freezer friendly! Facebook Pinterest Instagram This post may contain affiliate links. Read our disclaimer What Is Sourdough Pizza Crust? Sourdough pizza dough is simply a crust that uses a sourdough starter instead of yeast to leaven the crust. The end product is a crust that is both crispy and chewy! Can I Use All Purpose Flour Instead Of Bread Flour? Yes you can! Using all purpose flour will still give you a delicious dough. Although bread flour will help get a chewier and bubblier texture, bread flour has a higher protein content. But if all you have is all purpose, dont let that stop you from making this dough! Can I Freeze This Dough? Yes! This dough can be frozen and pulled out to use on pizza night! Make a double batch. freeze and have ready for a quick pizza dinner. Wrap tightly in plastic wrap and store in a freezer Ziploc bag. The Recipe:

Focaccia Bread with a crisp crust, soft center, and garlic parmesan topping. Easy to make Focaccia no need to wait overnight, ready in 2 hours. Facebook Pinterest Instagram This post may contain affiliate links. Read our disclaimer Simple Ingredients Make Focaccia Bread I love this focaccia recipe, it always comes out perfect and it only takes 2 hours! You can customize it however you like, the topping choices are unlimited. Our favorite is garlic, parmesan, and parsley! Its so soft, fluffy, with a crisp crust. Ingredients: flour : A mix of All purpose flour and bread flour go in this, for a soft but chewy bread. yeast : Instant yeast, but you can use dry active yeast as well. warm water : Not hot! Just slightly warm. To hot will kill the yeast. olive oil : Use the boldest extra virgin olive oil for maximum flavor. Salt: Coarse salt is best, but whatever you have is just fine! Sugar or honey : Gives it a slight sweetness, and sugar is needed for the yeast to work well! The Recipe:

With bold flavors of red curry combined with creamy coconut milk and tender venison meat, this dish is sure to warm up your taste buds. Facebook Pinterest Instagram With hunting season filling our freezer up, I am always looking for new ways to use the meat. And to stretch it as far as I can! This always leaves us with left overs. This curry can be made with beef or venison! You could also use chicken, but your cooking time would be much shorter, id suggest using chicken thighs not breasts. You can use any vegetable’s you want or have on hand also! I like to make soups and curries as a way to clean the fridge out, so whatever you have on hand is just fine. Dont feel like you have to go buy anything to make this work. Ready in 2 hours, or less if you use an instant pot. Its spicy, creamy, and so flavorful. We like ours served over rice with a side of naan bread . Try this fluffy naan recipe! https://thesproutinghomestead.com/simple-vegan-naan-recipe/ The Recipe:

Sourdough Apple Cinnamon knots are a delightful treat. With a tangy, buttery sourdough base, and layers of sweet apples and cinnamon. These are the perfect dessert, breakfast or afternoon snack with tea! Instagram Facebook Pinterest These are sourdough cinnamon  knots . They’re not quite a cinnamon roll, but kind of similar. Either way, they’re so delicious that I just had to share them! Ingredients: All purpose flour Sourdough starter- discard or active Milk Eggs Butter Sugar Salt Brown sugar Cinnamon Apples Instructions: Prepare the Sourdough Dough:  Add your starter to your room temperature milk, mix until dissolved. Add your sugar, eggs, and flour. Mix into a shaggy dough. Let rest for 15 Minutes. It will look dry, do not add anymore liquid, once the butter gets incorporated it will soften up. Create the Cinnamon Filling:  Mix your brown sugar and cinnamon in a bowl, set aside till later. Finish your dough: After the 15 minutes, add your salt and soft room temperature butter, knead until you have a smooth dough. Cover and let rise in warm spot until doubled in size. Roll and Layer:  Once the dough has doubled, using a rolling pin roll out the sourdough dough into a rectangle and spread soft butter over the entire dough. Sprinkle cinnamon brown sugar filling evenly, spread thinly sliced apples all over. Fold the dough over in half, creating layers of goodness. Twist and Shape:  Cut the dough into 2″ strips and, and cut each strip down the middle, leaving the top intact. Twist each strip for an aesthetically pleasing design. Place the twists on a baking sheet, leaving room for them to rise. Bake to Perfection:  Brush the twists with an egg wash for a golden finish. Bake 20-25 minutes in 350f oven, until they are golden brown. Optional Glaze:  If you have a sweet tooth, drizzle a simple powdered sugar glaze over the twists or spread cream cheese icing, once they’ve cooled slightly. Shaping The Knots Shaping the knots is easier then it seems, dont worry about making them perfect! Once they bake up, you wont see any imperfections, they’ll be delicious and beautiful! Step 1: Cut into 2″ strips, cut each strip down the middle leaving a bit intact at the top. Step 2: Begin twisting the 2 strips all the way down. Step 3: Twist each into a loose knot, they don’t need to be perfect. Step 4: Place on the prepared baking sheet and let rise for 30 minutes to an hour. Indulge in the delightful harmony of sourdough, cinnamon, and apples with these twists. Whether served as a breakfast treat or an afternoon snack, these Sourdough Cinnamon Apple Twists are sure to become a seasonal favorite in your home. Enjoy the comforting flavors and share the joy of homemade goodness with family and friends. Happy baking! The Recipe:

A sourdough bagel is a chewy, flavorful, variation of the classic bagel. Crafted with sourdough starter for a tangy taste. Get creative with your topping choices and make them your own! Whether topped with sesame seeds, poppy seeds, or left plain, the sourdough bagel is a versatile canvas for your culinary creativity. Spread cream cheese, layer on smoked salmon, or go classic with a schmear of butter – each bite is a celebration of contrasts and complementary flavors. This natural fermenting agent infuses the dough with a unique flavor profile, setting it apart from its conventional counterparts. The result? A bagel that not only satisfies your craving for chewiness but also introduces a subtle tanginess that elevates your taste buds. Try making a starter from scratch, or get a jump start and order my  dried starte r ! Simple instructions for rehydrating, ready to bake with in just a few days! This post may contain affiliate links. Read our  disclaimer Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Bagel flavor options Sesame seeds Everything bagel seasoning Poppy seeds Cheddar jalapeno Cheese Cinnamon sugar Coarse salt Bagel topping options Bagel toppings offer a world of possibilities. From classic to creative, here are some ideas: Cream Cheese:  A timeless choice, available in various flavors to suit your taste. Smoked Salmon:  Elevate your bagel with silky smoked salmon, capers, and a squeeze of lemon. Avocado:  Mashed avocado adds creaminess and a touch of healthiness. Egg and Cheese:  Whether scrambled, fried, or as a sandwich, eggs and cheese make a satisfying combo. Peanut Butter and Banana:  A sweet and savory blend for a hearty and energizing breakfast. Tomato and Basil:  Fresh tomatoes and basil bring a burst of freshness to your bagel. Hummus:  Spread a layer of hummus for a protein-packed, plant-based option. Lox and Cream Cheese:  A classic pairing of smoked salmon and creamy goodness. Bacon, Egg, and Cheese:  A hearty, savory option for a substantial breakfast or brunch. Nutella and Banana:  Satisfy your sweet tooth with this decadent combination. Feel free to mix and match these toppings to create your own signature bagel experience! The Recipe:

A culinary masterpiece that marries the sweetness of ripe bananas with the wholesome richness of homemade goodness. Golden-brown exterior, a moist, tender crumb, delicately infused with the warmth of vanilla and a buttery essence. Whether enjoyed as a comforting breakfast companion or a delightful afternoon snack, each slice encapsulates the essence of homey, heartwarming flavors. Pinterest Instagram Facebook Etsy Banana bread is a beloved and classic baked treat that has stood the test of time. It’s essentially a sweet, moist bread made with ripe mashed bananas, which not only contribute flavor but also natural sweetness and moisture. The simplicity of the ingredients and the ease of preparation make banana bread a go-to recipe for both experienced bakers and kitchen novices. Key Ingredients: Ripe bananas: The star of the show, providing both flavor and moisture. Flour: Typically all-purpose flour, but variations with whole wheat can be done. Butter or oil: Adds richness and moistness to the bread. Sugar: Granulated sugar for sweetness, can use brown sugar or honey. Eggs: To bind and provide structure. Baking soda: Acts as a leavening agent to help the bread rise. Salt: Enhances the overall flavor. Optional Add-Ins: Nuts: Chopped walnuts or pecans add a crunchy texture. Chocolate chips: Introduce a sweet and decadent element. Spices: Cinnamon, nutmeg, or cardamom can add warmth and depth. Fruit: Berries or even a swirl of caramel can enhance the flavor profile. The Recipe:

Pinterest Instagram Facebook Etsy In the world of burgers, the bun plays a crucial role in delivering the ultimate eating experience. Instead of settling for store-bought options, why not try crafting your own burger buns at home? This simple yet rewarding process ensures a soft, flavorful foundation for your favorite patties. Let’s look at the elements that make our homemade burger buns stand out. Each ingredient plays a crucial role in crafting the perfect base for your favorite burgers. Ingredients: All-Purpose Flour:  The main structure of our buns comes from all-purpose flour. Its moderate protein content provides a balanced texture, resulting in buns that are neither too dense nor too airy. Sugar:  Sugar contributes more than sweetness; it aids in yeast activation and promotes a golden-brown crust during baking. Salt:  A small amount of salt enhances the overall flavor of the buns, providing a perfect balance to the sweetness and complementing the savory elements of your burger. Warm Water:  The liquid component, warm water, and tenderness to the dough. Also contribute to the bun’s structure and moisture. Melted Butter or Oil:  Butter or oil introduces a luxurious mouthfeel and a subtle richness to the buns. It also contributes to a softer crumb and enhances the overall flavor. Now that we’ve broken down the components, it’s clear how each ingredient plays a crucial role in achieving the ideal homemade burger bun. Understanding the science behind these elements empowers you to experiment and tailor the recipe to your preferences, ensuring a delightful outcome every time. The Recipe:

Craft the perfect homemade pizza dough with this step-by-step guide. Activate yeast, mix dry ingredients, knead, and let it rise twice for a flavorful, elastic dough. Roll out, add your favorite toppings, bake, and enjoy the satisfaction of homemade pizza goodness! Pinterest Instagram Facebook Enhance your pizza experience by experimenting with various toppings like fresh herbs, flavorful sauces, and a mix of cheeses. Personalize each pizza to suit your taste, whether it’s a classic Margherita or a creative combination of your favorite ingredients. Don’t forget to share this delightful homemade treat with family and friends – it’s a guaranteed crowd-pleaser! Consider these flavorful choices: Classic Margherita: Fresh mozzarella Tomato slices Fresh basil leaves Drizzle of olive oil Mediterranean Delight: Feta cheese Kalamata olives Sun-dried tomatoes Spinach leaves BBQ Chicken Bliss: Grilled chicken Red onions Barbecue sauce Cilantro Veggie Supreme: Bell peppers (various colors) Mushrooms Red onion rings Black olives Spinach Spicy Pepperoni Feast: Spicy pepperoni slices Jalapeño peppers Banana peppers Red chili flakes Pesto Paradise: Pesto sauce base Cherry tomatoes Fresh mozzarella Pine nuts The Recipe: