Recipes

Aunt Cora's Biscuits

Servings: 4

Ingredients:

1 ½ cub Sifted Unbleached Flour 3 t Baking Powder
1 teaspoon Salt 1 ½ t Baking Soda *
2 tablespoon Sugar ¼ c Shortening, Melted
1 ½ cub Sourdough Starter

Preparation:

* More Baking Soda may be added if the starter if very sour.

Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to ½ inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for ½ hour. Bake at 425 degrees F for 15 to 20 minutes.

Bran Date Bread

Servings: 12

Ingredients:

1 ¼ cub Unbleached Flour, Sifted 1 ½ t Baking Powder
1 teaspoon Salt ½ c Active Sourdough Starter
¾ cub Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates
1 cub All Bran 1 t Grated Lemon Peel (ZestOnly)
2 each Large Eggs, Beaten ¼ c Vegetable Oil
¾ cub Firmly Packed. Brown Sugar

Preparation:

Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine ¾ cu buttermilk, 2 beaten eggs, ¼ cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator.

Use cream cheese or home made butter on this bread for an out of this world taste.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Honeymoon Sourdoughs

Servings: 4

Ingredients:

1 cub Active Starter 1 ¼ c Prepared Biscuit Mix
½ teaspoon Baking Powder 1 T Cooking Oil

Preparation:

Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes.

Makes 9 Large biscuits.

Mary Rogers's Sourdough Biscuits

Servings: 4

Ingredients:

½ cub Active Starter 1 c Milk
2 ½ cub Flour 1/3 c Lard or Shortening
1 tablespoon Sugar ¾ t Salt
2 teaspoon Baking Powder ½ t Baking Soda
¼ teaspoon Cream Of Tartar

Preparation:

At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly.

When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture.

Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about ½ inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster.

Mendenhall Sourdough Gingerbread

Servings: 4

Ingredients:

1 cub Active Sourdough Starter ½ c Hot Water
½ cub Molasses ½ t Salt
1 teaspoon Baking Soda ½ c Firmly Packed Brown Sugar
1 each Large Egg 1 ½ c Unbleached Flour
1 teaspoon Ginger 1 t Cinnamon
½ cub Shortening

Preparation:

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible.

Sheepherder Bread

Servings: 18

Ingredients:

1 ½ cub Active Sourdough Starter 4 c Unbleached Flour
2 tablespoon Sugar 2 T Shortening, Melted
1 teaspoon Salt ¼ t Baking Soda

Preparation:

Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done.

Sourdough Applesauce Cake

Servings: 4

Ingredients:

1 cub Active Starter ¼ c Dry Skim Milk
1 cub Unbleached Flour 1 c Applesauce (Homemade IfPos.)
½ teaspoon Salt 1 t Cinnamon
½ teaspoon Nutmeg ½ t Allspice
½ teaspoon Cloves 2 t Baking Soda
½ cub White Sugar ½ c Brown Sugar
½ cub Butter or Margarine 1 ea Large Egg, Well Beaten

Preparation:

Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place.

Cream together the sugars and butter. Add the beaten egg and mix well.
Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two.
Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving.

Sourdough Banana Bread

Servings: 12

Ingredients:

½ cub Shortening 1 c Sugar
1 each Large Egg 1 c Mashed Bananas
1 cub Active Sourdough Starter 2 c Unbleached Flour
1 teaspoon Salt 1 t Baking Powder
½ teaspoon Baking Soda ¾ c Chopped Walnuts
1 teaspoon Vanilla OR 1 t Grated Orange Peel

Preparation:

Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.

Sourdough Cornbread

Servings: 4

Ingredients:

½ cub Active Sourdough Starter 2 T Margarine, Melted
½ cub Cornmeal 1 t Salt
1 tablespoon Sugar ½ c Sour Cream or Yogurt
2 each Large Eggs, Stirred 1 c Unbleached Flour
½ teaspoon Cream Of Tartar ½ t Baking Powder

Preparation:

Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes.

Sourdough French Bread

Servings: 18

Ingredients:

1 package Active Dry Yeast ¼ c Warm Water (110 to 115 F)
4 ½ cub Unbleached Flour, Unsifted 2 T Sugar
2 teaspoon Salt 1 c Warm Water
½ cub Milk 2 T Vegetable Oil
¼ cub Sourdough Starter

Preparation:

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done.

NOTE:

Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select.

Sourdough Pancakes #1

Servings: 4

Ingredients:

½ cub Active Starter ½ c Pancake Mix
1 each Large Egg 1 T Cooking Oil
½ cub Milk ½ t Soda

Preparation:

Mix all ingredients well. Be careful not to over mix. Small lumps are ok.

Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising.

Sourdough Pancakes #2

Servings: 4

Ingredients:

1 cub Active Starter 1 ea Large Egg
2 tablespoon Cooking Oil ¼ c Instant Or Evaporate Milk
1 teaspoon Salt 1 t Baking Soda
2 tablespoon Sugar

Preparation:

Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls.

Sourdough Pancakes #3

Servings: 6

Ingredients:

2 cub Active Starter 2 c Unbleached Flour
1 teaspoon Baking Soda 2 ea Large Eggs, Well Beaten
1 tablespoon Sugar 1 t Salt
1 Bacon Fat (2 - 3 T)

Preparation:

Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.

Sourdough Pancakes #4

Servings: 4

Ingredients:

1 cub Buttermilk Pancake Mix ½ c Active Starter
½ cub Milk 1 ea Large Egg
1 tablespoon Cooking Oil ½ t Baking Powder

Preparation:

Mix well and let stand a few moments. Drop by large spoonsful on hot griddle.

NOTE:

Berries of all kinds can be added to these recipes.

Sourdough Pancakes #5

Servings: 6

Ingredients:

3 each Large Eggs, Well Beaten 1 c Sweet Milk
2 cub Active Starter 1 ¾ c Unbleached Flour
1 teaspoon Baking Soda 2 t Baking Powder
1 ½ teaspoon Salt ¼ c Sugar

Preparation:

Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful.

NOTE:

If ungreased griddle is used add ¼ c Melted Fat to the above recipe.
Bacon fat give a great taste.

Sourdough Pizza Shells

Servings: 4

Ingredients:

1 cub Sourdough Starter 1 T Shortening, Melted
1 teaspoon Salt 1 c Flour

Preparation:

Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual.

Sourdough Pumpernickle

Servings: 10

Ingredients:

1 ½ cub Active Sourdough Starter 2 T Caraway Seeds, Chopped
2 cub Unsifted Rye Flour ½ c Boiling Black Coffee
½ cub Molasses ¼ c Dry Skim Milk
2 teaspoon Salt 3 T Melted Shortening
½ cub Whole Milk 2 ¾ c Unbleached Flour
1 package Active Dry Yeast

Preparation:

Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.

Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until done.

Sourdough Sams

Servings: 4

Ingredients:

½ cub Active Sourdough Starter ½ c Sugar
2 tablespoon Shortening 2 c Unbleached Flour
1 teaspoon Baking Powder 1 ea Large Egg
½ teaspoon Nutmeg ¼ t Cinnamon
½ teaspoon Baking Soda ½ t Salt
1/3 cub Buttermilk or Sour Milk

Preparation:

Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry.

Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar.

NOTE:
These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain.

Sourdough Starter #1

Servings: 1

Ingredients:

2 cub Unbleached Flour 1 pk Active Dry Yeast
1 Water To Make Thick Batter

Preparation:

Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell.

Sourdough Starter #2

Servings: 1

Ingredients:

2 cub Unbleached Flour 1 x Water To Make Thick Batter

Preparation:

Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container.

Sourdough Starter #3

Servings: 1

Ingredients:

2 cub Unbleached Flour 1 x Warm Milk To Make Thick Bat.

Preparation:

This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.

Sourdough Starter #4

Servings: 1

Ingredients:

1 Unbleached Flour 1 x Potato Water

Preparation:

Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right.

Sourdough Starter #5

Servings: 1

Ingredients:

4 cub Unbleached Flour 2 T Salt
2 tablespoon Sugar 4 c Lukewarm Potato Water

Preparation:

Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort.

Sourdough Starter #6

Servings: 1

Ingredients:

1 cub Milk 1 c Unbleached Flour

Preparation:

Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.

NOTE:

All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail.

The Doctor's Sourdough Bread

Servings: 18

Ingredients:

1 cub Sourdough Starter 2 c Warm Water
2 cub Warm Milk 1 T Butter
1 package Active Dry Yeast ¼ c Honey
7 cub Unbleached Flour ¼ c Wheat Germ
2 tablespoon Sugar 2 t Salt
2 teaspoon Baking Soda

Preparation:

Mix the starter and 2 ½ Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight.

Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ.

Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room.

Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness.

Makes 4 1-lb Loaves