Peach Leaf Starter And Drying
Ingredients & Directions BREADS AND COFFEE CAKES -WITH HOMEMADE STARTERS- 1 qt Fresh peach leaves, -unpacked 3 c Water 3 Baked potatoes, medium -size 1/2 c Yellow corn meal 3 tb Sugar 2 ts Salt Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don’t worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through a food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in warm place (about 80 to 85F) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active throughout. Stir every few hours during the process. When it is ready, pour into a large glass jar (I use a 2 quart glass pickle jar with porcelain lined zinc lid). Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well each time before using. When the starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scaled in 1 cup water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (no peach leaves). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. Peach Leaf Dry Starter: Follow directions for making Peach Leaf Starter until it is ready to store in refrigerator. Sterilize about 2 quarts of corn meal for 1 hour in oven, at low temperature so that it will not brown. Stir often. After it has cooled stir as much of this into the fermented mixture as it will absorb. Spread 1/2 inch thick in flat pans. When it has set enough, cut into 1-1/2 inch squares. Separate and lay on clean towels or absorbent paper to dry. Do not place in the sun. Be careful that insects do not have access to it during the drying process. When completely dry and hard, wrap each cake in small squares of cellophane and seal with tape. Store in refrigerator in moisture proof container. This will keep for a year or more. Only a portion of the starter mixture may be taken to make a small amount of cakes if desired. Then only a proportionate amount of corn meal need be sterilized. A starter from Dry Yeast: A starter can be made by combining 1 cake Peach Leaf Dry Yeast, 1/2 cup warm water, 1/2 tsp. ginger and 1 tsp. sugar in glass bowl. Cover with cheesecloth and let stand in warm place (80 to 85 ) until a white film covers the top of the water. This will only take overnight in warm, humid weather, a little longer in cool weather. Add 1/2 cup water (room temp.), 1/2 cup white flour and 1 tsp. sugar. Let stand until foaming actively. Stir often. Pour into glass fruit jar and store in refrigerator with lid loose until foaming has stopped. As soon as about 1/2 inch of clear liquid has risen to the top the starter has ripened enough to use. Yields 1 Starter
Whole Wheat Buttermilk Pancakes
Ingredients & Directions 1/2 c Whole Wheat Flour 1/2 c Unbleached White Flour 1 ts Sugar 1 ts Baking Powder 1/2 ts Baking Soda 1/4 ts Salt 1 Egg 1 c Buttermilk -or- Sour Milk (1 -cup lowfat milk + 1 -tablespoon vinegar) 2 tb Vegetable Oil Stir together the flours, sugar, baking powder, baking soda and salt. Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended. Pour the batter onto a greased hot griddle. Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup. Makes 12 4-inch pancakes Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium: 246 Potassium: 1200 Cholesterol: 47 Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange Yields 12 Servings
Honey Pancakes
Ingredients & Directions 4 oz Self-raising Flour 2 tb Caster Sugar 1 Egg, Size 3, beaten 1/4 pt Milk 1/4 pt Clear Honey -TO DECORATE- Banana Pieces Fig and Kiwi halves Lighlty crease a heavy-based frying pan and 4 crumpet rings. Sieve the flour into a large mixing bowl and stir in the caster sugar. Make a well in the centre and stir in the beaten egg and milk to form a batter. Heat the frying pan over a medium heat and place the crumpet rings inside. Spoon half the batter into the crumpet rings and cook for 2 to 3 minutes. Remove the crumpet rings, then turn the pancakes over and continue to cook for 3 minutes. Repeat with the remaining batter. Meanwhile, place the honey in a pan and heat gently for 2 minutes. Arrange the pancakes on a serving plate and drizzle the warmed honey over the top. Decorate with banana pieces, fig and kiwi halves, and serve immeadiately with fresh cream if liked From Yields 4 Servings
Biscuits Supreme
Ingredients & Directions 2 c Flour 4 ts Baking powder 2 ts Sugar 1/2 ts Cream of tartar 1/2 ts Salt 1/2 c Shortening 2/3 c Milk Preheat oven to 450 degrees F. Stir together the flour, baking powder, sugar, cream of tartar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center. Pour in the milk all at once. Stir just until dough clings together; NO MORE. Knead gently on a lightly floured surface for 10-12 strokes. Roll or pat to about 1/2-inch thickness. Cut with a (about) 2 1/2-inch biscuit cutter, dipping the cutter into flour before each cut. Transfer to an ungreased baking sheet. Bake in a 450 degrees F oven for 10-12 minutes, or until golden. Lots of cookbooks tell you to use two knives, or some such, to do the cutting-in of the first step. Forks work fine for me (I’m a klutz.) All of the trick to making light, fluffy biscuits is in how you handle them: THE LESS, THE BETTER. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they’re even better for the lack of handling. Outside North America you might not know what shortening is. Use butter, margarine, copha or lard. Vegetable shortening really is better for this recipe, but don’t forget lots of butter to put *on* them…. I make these for study breaks. They disappear at an exponential rate…. NOTES: * Simple, fluffy biscuits — This originated in “The Better Homes and Gardens Cookbook,” which I consider basic equipment for genteel middle-class living. Here “biscuits” is the North American meaning of the word and not the Commonwealth meaning of the word. In England these would be called “scones.” Yield: makes 10-12. : Difficulty: easy. : Time: 10 minutes preparation, 10 minutes baking. : Precision: measure the ingredients. : Jean Marie Diaz : Massachusetts Institute of Technology, Cambridge, Mass., USA : Ambar@athena.mit.edu : Yields 12 Scones
Grilled Vegetables & Tomato Bread
Ingredients & Directions 1 Head garlic 1 Red onion; sliced thickly 1 md Eggplant 2 Zucchini; cut in half lwise 2 Yellow squash; halve lwise 1 Yellow bell pepper; quarter 1 Red bell pepper; quarter 1 Loaf crusty bread 1 Tomato 1 bn Arugula or basil Coat onion and garlic with oil and cook over medium-hot grill slowly for 5 to 10 minutes, turning garlic often. Continue to cook while grilling vegetables. Cut eggplant into thick slice or in half lengthwise–salt and place in a colander to drain for 20 minutes. Coat vegetables with oil and grill a few minutes on each side until veggies are seared and brown. Slice bread and brush with oil. Grill until brown on both sides. Cut tomato in half and rub over one side of hot bread. Arrange grilled veggies, bread, onion, and garlic on top of arugula and serve. adapted from Martha Stewart’s What to have for Dinner Yields 4 Servings
Sourdough French Bread
Ingredients & Directions 1 C Sourdough starter 2 t Salt 1/2 C Milk (any type, but 2 T Shortening -I prefer whole milk) 2 1/2 C Flour 1 T Sugar Combine milk, sugar, salt and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 degrees F.). Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. Knead until smooth (about 15 minutes), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture. Place in a well-greased bowl and raise in a warm place until doubled. Form into a long loaf (about 16 inches long). Place on a greased baking sheet and let rise again, until almost doubled. Cut diagonal slits in top of loaf with a sharp knife and bake in a 400 degree oven until done, about 30-35 min. Remove from pan and let cool in a draft-free location. NOTES: * An old-fashioned sourdough French bread — This is a hearty bread, possibly heavier than many people are used to. The flavor is wonderfully tangy and complements just about any meal. Try it with garlic butter! This bread is slow raising. I usually spend two days on it, start the dough one day, let it rise overnight, then form the loaf and bake the next day. This recipe is from “The Complete Sourdough Cookbook,” by Don and Myrtle Holm. * Be careful that the milk mixture has cooled before adding it to the starter. If it’s too hot, you’ll kill the starter and the bread won’t rise. * Since the dough rises for a long time, I usually cover it with a damp towel to keep it from drying out. * If you want a chewy crust, brush the top of the loaf with a mixture of corn starch and water before baking. Also, placing a pan of water in the oven while baking will make the crust a little softer. I usually brush the loaf with butter after baking. : Difficulty: moderate. : Time: 1 hour preparation, long rising time, 1/2 hour baking. : Precision: measure the ingredients. : Bill Turner {hplabs!}hppsdc!bill : Hewlett-Packard Personal Software Division : 3410 Central Expressway : Santa Clara, CA 95051 : : (408) 773-6434 : Yields 1 loaf
One Step Orange Cake
Ingredients & Directions 1/2 c Butter; softenend to room -temp 2 1/4 c Flour 2 c Granulated sugar 1/2 ts Baking powder 1/2 ts Salt 1 ts Orange extract (a little -less if flavor too strong) 1 c Orange flavor yogurt 3 Eggs 1 tb Orange rind grated 1/2 md Orange; juice of GLAZE FOR ICING 1/2 md Orange (approx); juice -of 3/4 c Confectioner’s sugar submitted by: tpogue@ids2.idsonline.com This was sent to me by my friend in New Zealand. And I saw that zarina@gopher.ccbr.umn.edu on this list was in love with oranges I decided that you must have this one. I haven’t made it yet but it does sound devine. She has sent several of her favorites. Terry Place oven rack in center of oven. Preheat oven to 325. Grease and flour a 9 inch bundt pan, tapping upside down to remove excess flour. CAKE: In large mixing bowl, combine all cake ingredients and beat at med speed with electric mixture for 3 minutes. Pour into prepared pan and bake 325 for one hour or till done. Remove from oven to wire cake rack placed over a piece of wax paper or fit inside a rimmed baking pan and let cool in pan for ten minutes. Invert onto rack and let cool completely. GLAZE: In small bowl, stir together orange juice and confectioner’s sugar to make a clear glaze, adding more orange juice if too thick. (Glaze shoud be thin enough to spoon over cake but thick enough to cling. Drizzle glaze over cooled cake. Makes 8 to 10 servings. DAVE DAVIDG@CLAM.RUTGERS.EDU RECIPEINTERNET LIST SERVER RECIPE ARCHIVE – 8 APRIL 1996 From the ‘RECIPEinternet: Recipes from Around the World’ recipe list. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
