Quick Overnight Sourdough Starter
Ingredients & Directions 1 pk Yeast; plus 1 tb Yeast 4 c Lukewarm water 4 c Flour, all-purpose Recipe by: FWDS07A Patricia Dwigans Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and add yeast mixture. mix well and cover. Let mixture stand in a draft free area that is near 85 for al least 6 hours or overnight. Starter is now ready to be mixed with other ingredients for your favorite sourdough recipe From Yields 1 Servings
Blackberry Cake
Ingredients & Directions 1 White cake mix with pudding 1 3 oz pkg black raspberry-fla 1 c Vegetable oil 1/2 c Milk 4 Eggs 1 c Fresh or frozen blackberries 1 c Flaked coconut 1 c Chopped pecans —–icing—– 1/2 c Butter or margarine; softene 1 lb Confectioners’ sugar 4 Milk 1/2 c Fresh or frozen blackberries 1/2 c Flaked coconut 1/2 c Chopped pecans In a mixing bowl, combine cake mix, gelatin, oil and milk; mix until blen Add eggs, one at a time, beating well after each addition. Fold in blackberries, coconut and pecans. Pour into three greased 9-inch round bak pans. Bake at 350 for 25 to 30 minutes or until cake tests done; cool in p 10 minutes before removing to wire racks. Icing: Cream butter in a mixing bowl. Add sugar and milk; beat until des consistency is reached. Stir in blackberries, coconut and pecans. Frost to of two layers; stack on serving plate with plain layer on top. Frost top a sides of cake. Yields 12 Servings
Bread Sauce
Ingredients & Directions 1 c Milk; hot White bread 2 tb Butter or margarine — crust removed * 1/4 ts Salt * Use 3 to 4 slices of bread for a thin sauce, 6 to 7 slices for medium sauce and 9 to 10 slices of bread for a thick sauce. Unless a white-colored sauce is desired, leave the bread crusts on and use less bread. Warm the blender container by filling it with hot water and letting it stand a minute or two then empty the water out. Put the hot milk, butter or margarine and salt in the blender container and blend until well mixed. With the blender running, break the bread into pieces and add to the blender container. Stop the blender occasionally to check the consistency. Serve at once or keep hot in a sauce warmer. Makes 1 1/4 cups. Yields 4 servings
Colombian Fresh Banana Cake With Sea Foam Frosting Coca-cola
Ingredients & Directions 1 Pkg (18.5 oz) yellow 3/4 c COCA-COLA Cake mix ** 1 c Bananas, ripe and mashed 1/8 ts Baking soda 2 ts Lemon juice 2 Eggs 1/3 c Nuts, finely chopped (opt) -SEA FOAM FROSTING- 2 Egg whites 1/3 c COCA-COLA 1 1/2 c (firmly packed) light 1 ts Vanilla extract Brown sugar Dash salt 1/8 ts Cream of tartar * * Do not use a mix with pudding added or which requires oil. * you may substitute 1 tablespoon corn syrup. TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan. Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling. TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler.). Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Recipe: “International Cooking with Coca-Cola”, a give-away pamphlet from The Coca-Cola Company, 1981 Yields 1
Country Sweet Cake(english)
Ingredients & Directions 8 oz Flour 4 oz Butter 4 oz Brown sugar 4 oz Sultanas 4 oz Currants 1/2 oz Yeast 1/4 ts Bicarbonate of soda 1/2 ts Ground nutmeg 1/2 ts Allspice 1/4 pt Milk 1/2 oz Ground rice 1/2 oz Glace cherries Few drops almond essence Set oven to 300/F or M.rk 2. Grease and line a 7 inch x 9 inch x 2 inch deep baking or roasting tin. Warm the milk slightly and dissolve the yeast in it. Rub the butter into the flour in a bowl and add the rest of the dry ingredients. Mix in the combined yeast and milk. The finished mixture should be soft in texture. Pour the mixture into the tin and bake for 30-45 minutes until the cake is set. Leave in the tin for 10-15 minutes and turn out on to a wire rack to cool. This cake is also called “Cut and come again cake”. Yields 4 Servings
Joaquin Valley Pie
Ingredients & Directions 1 c Shredded carrots 1/2 c Dates — chopped fine 1/2 c Packed brown sugar 1 tb Flour 1/4 tb Salt 1/2 ts Ground cinnamon 1/4 ts Ground ginger 1/4 ts Ground nutmeg 1/8 ts Ground cloves 1 Egg 3/4 c Evaporated milk 1 9 inch pie crust -NUT TOPPING- 1/3 c Packed brown sugar 1/4 c Dried coconut 1/4 c Pecans — chopped 2 tb Margarine 1 1/2 tb Evaporated milk 1/2 ts Orange extract 1. Combine the grated carrots, dates, brown sugar, flour, salt, and all the spices. Mix to blend. 2. Add the beaten egg and evaporated milk (not sweetened condensed milk); blend well. Pour into unbaked pie shell. 3. Preheat oven to 425 degrees and bake the pie for 10 minutes. 4. Lower heat to 350 and bake 25 minutes longer, or until knife inserted 1/3 in from edge comes out clean. 5. Make topping by blending all the topping ingredients together. 6. Remove from oven and sprinkle topping over pie. Place under the broiler for 2-3 minutes or until bubbling and golden brown. Serve topped with whipped cream if desired. Yields 8 servings
The Banana Bread Of Kings
Ingredients & Directions 1 c Ready-to-eat bran cereal (I Used Total – .5 g fat in 1 Cup) 1 c Mashed ripe banana (2 ro 3) 3 tb Applesauce (replacing Shortening) 1/2 c Sugar 1/4 c + 2 tbs boiling water 1 1/2 c Sifted flour 2 ts Baking soda 1/2 ts Salt Measure bran, banana, applesauce and sugar in a large bowl. Add the water and stir. In another bowl, sift together flour, baking soda, and salt (or don’t sift it — stirring it well with a fork works also). Add this to the banana mixture, stirring only until combined. Pour into bread pan and stick in the oven. Bake at 350 for about 45 min. This makes one loaf. Yields 1 Servings
