Recipe Journal
Bread
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Ingredients
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1/2 pkg. or 1/4 tsp. dry yeast
1- 1/2 tsp. Sugar
2 c. flour
Coarse salt
3/4 c. warm water
1/2 tsp. Salt
1
beaten egg with 1 teaspoon water
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Dissolve yeast in warm water. Add salt.
Blend in flour with fork on floured board.
Knead dough until smooth.
Pull off pieces of dough about size of golf balls.
Roll into 14 inch ropes and twist into pretzel shapes
(alphabet shapes are fun for young children.)
Brush with beaten egg and water; sprinkle with salt.
Bake on greased cookie sheets at 350 degrees for 15-18 minutes. |
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3
c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1-1/2 tsp.
cinnamon
1 c. sugar
2 c. flour
1-1/4 tsp. baking powder
1 tsp.
baking soda |
Combine ingredients in large airtight container with lid.
Store at room temperature, do not refrigerate.
Stir every day for 17 days.
The recipe makes more than the 1 cup needed. But allows for evaporation.
Now the starter is ready. For the next 10 days handle starter according to the following instructions.
Day 1, receive the starter
Day 2, 3 & 4 - stir
Day 5, Add 1 cup each flour, sugar and milk.
Day 6 & 7, stir
Day 8 & 9, stir
Day 10, Add 1 cup flour, sugar and milk.
Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients:
Using a fork, beat by hand until well blended.
Add 1 cup raisins and 1 cup nuts (optional).
Grease pans with butter, sprinkle with sugar instead of flour.
Bake at 325 for 1 hour. Cool 10 minutes, remove from pans. |
1 c. starter
2/3 c. oil
1 1/2 tsp. baking
powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2
tsp. cinnamon
Dash of nutmeg
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Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients.
Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each.
Bake at 350 degrees for 1 hour or until dry. |
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Ingredients
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1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (8-ounce)
package cream cheese
2 (12-ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
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Preheat the oven to 350 degrees F.
Spray a bundt
pan with nonstick cooking spray.
Mix the granulated sugar and cinnamon.
In a saucepan, melt the butter and brown sugar over low heat, stirring
well; set aside.
Cut the cream cheese into 20 equal cubes
Press the biscuits out with your fingers and
sprinkle each with 1/2 teaspoon of cinnamon sugar.
Place a cube of cream cheese in the center of each biscuit,
wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.
Place half of the prepared biscuits in the pan.
Sprinkle with cinnamon sugar, pour half of the melted butter mixture over
the biscuits,
and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top,
sprinkle with the remaining cinnamon sugar,
pour the remaining butter mixture over the biscuits,
and sprinkle with the remaining 1/2 cup of nuts.
Bake for 50 minutes. Remove from the oven and cool for 5 minutes.
Place a plate on top and invert |
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