Potato Sourdough Starter
Ingredients & Directions -NORMA WRENN (NPXR56B) 1 pk Dry yeast 4 c -warm water 2 tb Sugar 4 c Flour 1 Potato; raw quartered Here is a recipe from Texas Highways Cookbook. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter’s original consistency. Add more potato occasionally as food for the yeast, but don’t add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one. From Yields 1 Servings
Spiced Buttermilk Pound Cake
Ingredients & Directions 3 c Flour 1 c Margarine 2 c Sugar 4 ea Eggs 1/2 ts Baking powder 1/2 ts Soda 1/4 ts Salt 2 ts Cinnamon 1 ts Ground cloves 1/2 ts Nutmeg 1 c Buttermilk 1 c Chopped pecans 1 ts Vanilla Cream margarine. gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients. Add alternately with buttermilk, beginning and ending with flour. Stir in nuts and vanilla. Pour into greased and floured 10-inch tube pan or Bundt pan. If preferred, use cooking spray to prepare pan. Bake at 350 degrees for 1 hour and 15 minutes or until cake tests done. Cool in pan 10 to 15 minutes. Remove from pan and cool completely. Yields 6 servings
Bob Wilson's Brown Bread (machine) * * *
Ingredients & Directions 1 1/4 c Lukewarm Water 2 c Strong White Bread Flour 1 1/2 ts Salt 1 c Strong Wholemeal Bread Flour 1 1/2 tb Sugar 1 1/2 tb Dry Skimmed Milk 4 1/2 ts Olive Oil 1 Sachet Blend Dried Yeast Directions: Place ingredients in bread machine in the above order. Select White Bread setting. (This has got to be the best brown bread ever!) * MOVED ( Yields 1 servings
Oat Bran Russian Black Bread
Ingredients & Directions 3 tb Dry yeast 1 ts Sucanat* 1 c Warm water 3/4 c Rye flour 2 c Wholewheat flour 1 ts Salt 1 c Oatbran 1 tb Carob or cocoa powder 1 ts Caraway seeds 1 ts Fennel seeds 2 tb Cider vinegar 2 tb Dark molasses 2 tb Corn oil 1 tb Minced onion Sucanat stands for Sugar Cane Natural. Use your favourite sweetener. Dissolve yeast & sucanat in about 1/2 c water & set aside till yeast is foamy. Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds. In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack. Lightly brush the top with oil. Ron Pickarski, “Friendly Foods” Yields 1 loaf
Southern Egg Bread^
Ingredients & Directions 2 c White corn meal 1 ts Salt 1 tb Baking powder 3 Eggs 1 tb Fat, melted 1 1/2 c Milk 1 c Cold boiled rice Sift the corn meal, salt and baking powder. Beat the eggs well and add to the corn meal; add melted fat, milk and rice. Beat thoroughly. Pour into a shallow, well greased pan and bake about half an hour in a hot oven – about 425 degrees. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all. Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95 Yields 1 servings
Fruit Cocktail Upside Down Cake
Ingredients & Directions 1/2 c Margarine 1 pk Lemon cake mix 1 c Brown sugar Whipped cream 28 oz Fruit cocktail; drained Heat oven to 350. Melt margarine in 13 x 9 baking pan in the oven; sprinkle brown sugar evenly over the margarine. Spread drained fruit cocktail over the sugar. Prepare cake mix as directed on the package and spread the batter over tge fryut. Bake for about 45 minutes to 50 minutes. Let stand 5 minutes for the topping to begin to set. Turn upside down onto a large platter or cookie sheet. Serve topped with whipped cream. Yields 21 servings
Baked Peanut Butter Pie
Ingredients & Directions 1 c Corn syrup, dark 1 c Sugar, granulated 1/2 ts Vanilla 3 Egg; slightly beaten 1/2 c Peanut butter, creamy 1 Pie shell, 9″; unbaked Blend the corn syrup, sugar, vanilla, eggs, and peanut butter and pour into the unbaked crust. Bake in a 400 degree oven 15 minutes, then lower the temperature to 350 degrees and continue baking 30 to 35 minutes more. The center should look “wobbly”; it will set as the pie cools. From Yields 6 Servings
