BUN'S COLORFUL POPCORN BALLS
​
Ingredients
2C Sugar
3/4C Frozen Fruit Juice Concentrate (we use orange juice)
3/4C Water
1/2C Light Corn Syrup
1t Vinegar
1/2t Salt
5Qts Unsalted Popcorn
Directions
Combine sugar, fruit juice concentrate, water, corn syrup, vinegar, and salt in a heavy saucepan. Bring to boil. Lower heat and cook until 250 degrees (mixure will bubble up in pan). Pour hot syrup over popped popcorn in a large bowl. Mix until well coated. Let stand five minute or until it can be easily formed into balls. (We coat our hands with butter to help with the stickiness.)
BUN'S FOO FOO SALAD​
Ingredients
1C Canned Pineapple Chunks (drained)
1C Canned Mandarin Oranges (drained)
1C Shredded Coconut
1C Miniature Marshmallows
1C Sour Cream or Whipped Cream
1/4C Maraschino Cherries (optional)
​
Directions
Make day you plan to serve. Mix and refrigerate at least one hour before serving. Makes 6-8 servings. (We double the recipe for leftovers.)​​
BUN'S NEVER FAIL PIE CRUST
​
Ingredients
​
3C Flour
1t Salt (Bun uses just 1/4t)
1/2C Margarine
3t Vinegar
1 Beaten Egg
4T Cold Water
​
Directions
​
Mix first four ingredients together. To the beaten egg add vinegar and water. Mix into flour mixture. Roll thin. Makes enough for two single drusts and decorations or one double crust. ​​
BUN'S GREEN TOMATO MINCEMEAT PIE
​
Ingredients
​
1 + 1/2 Pints Chopped Tart Apples
1 Pint Chopped Green Tomatoes (drained)
1lb Raisins
1C Chopped Suet (see your local butcher)
3C Sugar
2t Cinnamon
1t each: Salt, Cloves, Allspice
1/4C Vinegar
​
Directions
​
Peel and chop apples. Mix together all ingredients and bring to rapid boil. Simmer until thick. It will burn so stir often. Pour into sterilized Kerr jars and seal. Your jars will be hot and lids should be sterilized and sitting in hot water. Ladle the hot mincemeat into the jars and put on the lids and it will seal without further processing. But, if not, put them in canner, cover with hot water and bring to boil. Boil five minutes and shut off. That should seal them.
​
Bun used single crust for mincemeat because hers was very thick. If yours isn't, you might use a top crust. It is fun to cut out leaves, etc., from pie crust and bake on cookie sheet to put on top of your single crust pies for a little decoration. Bake at 400 degrees for 35-40 minutes. Serve with hot rum or brandy sauce and vanilla ice cream. Makes 6-9 servings. NOTE: Original recipe from Kerr Home Canning Book, 1953.​
BUN'S CRANBERRY SAUCE
​
Ingredients
​
1lb Fresh Cranberries washed and picked over for stems
1C Water
2C Sugar
​
Directions
​
Cook in a 4 quart saucepan with the lid on for about 10 minutes after it boils. Add 2C sugar and stir until all sugar is dissolved. Cook with lid off for about five minutes over low flame. Remove from heat and pour into bowl. Cool to reoom temperature. Refrigerate. Keeps well so can make several days ahead of time.
​
NOTE: Don't double the recipe. Make a second sauce in a separate pot if needed.
BUN'S GIBLET BROTH & BREAD FOR STUFFING
Ingredients
9C Soft Bread Cubes for 9C stuffing (enough for a 12lb bird)
Giblets
Onion Slices
Celery (with leaves)
Salt & Pepper
Directions
Up to a week in advance, break up bread and leave out in the air, covered with a towel, to dry. Use any bread/rolls you have or buy a loaf to break up. Toss every time you think about it. The day before, remove the giblets from the turkey and wash the bird in cool water and pat dry with a paper towel. Take a handful of salt and rub the turkey inside and out. (Skip this step if using the "Well Turkey" recipe). Sprinkle pepper over and inside the turkey. Wash giblets (throw away liver). Place in saucepan, add water just to cover giblets, salt lightly. Add a few celery leaves and onion slices to water. Cover and simmer for 1-2 hours, until tender. Cool.
BUN'S GIBLET DRESSING
Ingredients
3/4C Minced Onion
1C Butter
2t Salt
1-1/2t Sage
1/2t Pepper
1-1/2C Chopped Celery w/Leaves
9C Dried Bread Cubes
1t Thyme Leaves
Directions
In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients and toss. Add giblets and enough broth (see Bun's Giblet Broth and Bread for Stuffing Recipe) to make thick. Add warm water if still too dry. Add more seasoning to taste. Refrigerate until turkey is done then bake at 375 degrees for 35-45 minutes. Can replace giblets with ground sausage and giblet broth with boxed chicken broth. NOTE: Originally from Betty Crocker Cookbook.
Bun's Well Turkey (or Roasted Chicken)
​
Ingredients
​
Basting Sauce:
1C Hot Water
1C Reduced Salt Soy Sauce (too salty with regular)
1C Cooking Sherry
1T Parsley
1T Sage
2t Rosemary
2t Thyme
​
Directions
​
Mix basting sauce and pour over top of raw turkey in roasting pan. Cover with a foil tent. Bake based on package directions. Baste every half hour. Remove foil tent near end of cooking time if more browning is needed. Allow one extra hour in case added cooking time is needed and/or time for the meat to rest before carving.
BUN'S MASHED POTATOES AND GRAVY
Ingredients — Mashed Potatoes
5lb Potatoes cut into small pieces. Cook until tender. Save cooking liquid to use in gravy.
Directions
Once potatoes are cooked and drained, transfer to a bowl and use a mixer to beat in warm milk and melted buter to taste and desired consistency. Transfer to serving bowl and top with a pat of butter.
Ingredients — Gravy
1C Turkey Drippings
6T Cornstarch mixed with cold water to make a thin paste
Directions
For gravy, mix drippings and cornstarch paste together in the pan the turkey was cooked in. Stir until it begins to thicken and then add giblet broth, potato water, and extra water to equal 3C. Add only as much liquid as needed to get the right consistency. Taste and add seasoning as needed. Cook and stir until gravy boils and becomes clear. Keep on heat, but don’t boil until served. Can substitute chicken broth (box/can) for giblet broth.
BUN'S CANDIED SWEET POTATOES
​
Ingredients
​
6 Medium Sweet Potatoes or Yams
1/2C+ for pan
3/4C Brown Sugar
1t Salt
1/2C Miniature Marshmallows
​
Directions
​
Wash, but do not peel sweet potatoes and put whole into water. Bring to boil. Turn down heat and cook until tender. Drain. Cool. Peel. Cut in 1/2 inch slices lengthwise. Layer potatoes in buttered, 1+1/2 quart casserole and top with brown sugar, salt, and butter. Bake uncovered at 375 for 30 minutes or until glazed. Add 1/2C marshmallows last five minutes and lightly brown. Serves 6. NOTE: Originally from Better Homes & Garden Cookbook.
BUN'S GREEN BEAN & ONION CASSEROLE
​
Ingredients
​
2 Cans (1lb each) Cut Green Beans drained, or 2 packages (9oz each) Frozen Green Beans, cooked and drained
3/4C Milk
1 Can Cream of Mushroom Soup
1/8t Pepper
1 Can (2.8oz) Durkee French Fried Onions
​
Directions
​
Combine beans, milk, soup, pepper, and 1/2 can French Fried Onions. Pour into 1+1/2 quart casserole. Bake, uncovered at 350 degrees for 30 minutes. Top with remaining onions and bake five minutes longer. Makes 6 servings. NOTE: Make day of dinner. Originally from Durkee's.
BUN'S HOT BUTTERED RUM SAUCE
​
Ingredients
​
1/2C Butter or Margarine
1C Packed Brown Sugar
1/3C Rum
1/4t Nutmeg
​
Directions
​
Combine all ingredients in saucepan; bring to boil over medium-high heat. Serve warm ver bread or steam pudding and apple or mincemeat pies. Makes about 1 cup.
BUN'S FINISHING TOUCHES
​
Extras
​
Relish Tray with Olives and Pickles
Rolls and Butter
Homemade Jam
Salt and Pepper
Wine
Sparkling Cider
Foo Foo Salad (see Bun's Cookbook for recipe)
​
Directions
​
Bun used her best dishes and cloth napkins when setting the table. We usually didn't have a centerpiece unless a guest brought one. Dad, of course, always carved the turkey and we children cleaned up while Bun rested in the living room with a giant glass of wine.
BUN'S HAMBURGER SOUP
​
Ingredients
​
2T Butter
1lb Ground Beef
2 Beef Bouillon Cubes
1C Diced Carrots
1lb Can Diced Tomatoes
2t Salt
1/2t Pepper
1 Medium Onion
2-1/2 Quarts Hot Water
2C Chopped Celery w/Leaves
1-7oz Can Whole Kernal Corn (undrained)
1/2C Rice or Barley
​
Directions
​
In large kettle, cook onion in butter until tender. Add ground beef. Cook, stirring until brown. Add hot water, bouillon cubes, vegetables, salt, pepper, and rice/barley. Bring to a boil. Cover and simmer 1-1/2 hours. Taste and adjust seasonings as required. Makes 8 main dish servings.
​
BUN'S WALNUT TOFFEE
​
Ingredients
​
1C Butter
1C Sugar
1T Lite Karo Syrup
3T Water
1-1/2C Chopped Walnuts
1-5oz package Melted Chocolate Chips
​
Directions
​
Butter a 9" square pan. Melt butter in 2 quart pan. Stir in sugar gradually. Add syrup and water. Cook over medium heat. Stir occasionally. Heat until 240 degrees or until a little bit placed in cold water becomes very brittle. Add 1 cup walnuts and cook 3 minutes, stirring constantly. Pour into pan. When cold, remove from pan. Melt chocolate over hot water (double broiler method). Coat one side of toffee with melted chocolate and sprinkle with chopped nuts. Allow to set. Flip over onto wax paper and repeat. Break into bite-sized pieces.
​
Makes approx. 3/4lb of toffee.
BUN'S BANANA CREAM PIE
​
Ingredients
​
3/4C Sugar
2T Cornstarch
1/4t Salt
2C Milk
2 Slightly Beaten Egg Yolks or 1 Well-Beaten Egg
2T Butter or Margarine
1t Vanilla
​
Directions
​
In saucepan, blend sugar, cornsarch, and salt; add milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat.
​
Stir small amount of hot mixure into beaten yolks or beaten egg; return to hot mixture; cook and stir 2 minutes more. Remove from heat; add butter and vanilla. Pour over sliced bananas in baked pie crust. Serve with whipped cream. NOTE: From Better Homes & Garden New Cookbook 1968.
​
BUN'S IRISH SODA BREAD
​
Ingredients
​
5C All Purpose Flour
1-1/2t Baking Powder
1/4t Baking Soda
1/4t Salt
1T Caraway Seeds
14C Salad Oil
2C Buttermilk
9oz Seedless Raisins
1 Egg
1t Sugar
1T Water
​
Directions
​
Stir first 8 ingredients together, being sure not to over mix. Divide dough into 3 round loaves. Cut an X in the top of each load and place on greased cookie sheet. Brush with an egg wash made by beating together egg, sugar, and water. Let set 15 minutes. Bake at 375 degrees for 30-35 minutes. Makes 3 loaves. NOTE: From Whatchagot Stew.
​
BUN'S HARD TIMES COOKIES
​
Ingredients
​
1C Sugar
3/4C Bacon Grease
1 Egg
4T Light Corn Syrup
1t Vanilla
2C Flour
1t Baking Powder
1t Baking Soda
1/2t Salt
Sugar For Rolling
​
Directions
​
Combine ingredients and mix well. Roll into balls about the size of walnuts, then roll in sugar. Bake at 325 degrees for 10-12 minutes. Makes about 36 cookies. NOTE: McManus kids ate these by sucking out the bacon grease before eating the rest of the cookie.
BUN'S WACKY CAKE
​
Ingredients
​
1-1/2C Flour
1C Sugar
3T Cocoa
1T Vinegar
1t Vanilla
5T Melted Butter
1C Water
​
Directions
​
Mix dry ingredients in bowl. Make 3 holes, one each for butter, vanilla, and vinegar and pour water over all. Mix. Bake in a 9x9 greased pan at 350 degrees for 35 minutes. NOTE: This cake is moist and dense and stands alone well without frosting. Of course, that doesn't mean you shouldn't frost it...
BUN'S DIRT CAKE
​
​Step 1
​
Crunch 2 (20oz) packages of Oreos in blender (see Note).
​
Step 2
​
Mix 2 packages Instant Vanilla Pudding with 2C Milk and set aside.
​
Step 3
​
Mix 1 8oz package of room temperature Cream Cheese with 1 stick room temperature Margarine, 3T Confectionary Sugar and set aside.
​
Directions
​
Combine Steps 2 and 3 together then add in 12oz Cool Whip. Layer in 1 large or 2 small plastic flower pots beginning and ending with the "dirt." Decorate with edible flowers, Gummy Worms, and Gummy bugs. Serve with a new (food safe) frowel.
​
NOTE: For the best "dirt" crush cookies with a rolling pin before putting in blender a few bits at a time.
BUN'S RICE O'BRIEN
​
Ingredients
​
1C Rice
2C Water
2 Chicken Bouillon Cubes
1/4C Butter
1/2C Onions
1/2C Diced Green Pepper
​
Directions
​
Cook 1C rice in 2C water, flavored with 2 chicken bouillon cubes. After rice cools, melt 1/4C buer in a skillet and fry up 1/2C onion and 1/2C diced green pepper until tender/crisp. Add cooked rice and cook until hot. Add soy sauce to taste. NOTE: If you are fancy, which Mom never was, the original recipe doesn't use soy sauce and instead adds in 3T diced pimento and 1/2C sliced black olives before serving.
BUN'S BAKED BEANS
​
Ingredients
​
2C Dry Navy Beans
4C Cold Water
1t Salt
1/4t Pepper
1t Dried Mustard
1/4C Molasses
1/4C Brown Sugar
1 Medium Onion
1/4lb Salt Pork
​
Directions
​
Place washed beans in a large saucepan to soak overnight in four cups cold water. The next day, heat the beans and water to boiling, remove from heat and drain — reserving 2 cups of liquid (add more water if needed to make 2C of liquid). Mix all ingredients but the salt pork. Pour into a 2 quart bean pot. Add reserved liquid to cover beans. Score salt pork, but don't cut through rind and add to top of bean mixture. Cover and bake at 300 degrees for 5-7 hours. Add more liquid if needed. Serves 8.
BUN'S WHITE MOUNTAIN FROSTING
​Ingredients​
3C Sugar
1C Water
1/4t Cream of Tartar
3 Large Egg Whites
1t Vanilla
1 Pinch Salt
​
Directions
​
Stir sugar, water, and cream of tartar together in a saucepan over medium heat. Cover and bring to a boil. Then uncover, attach candy thermometer, and cook until reaches 248 degrees. It will take 5-7 minutes.
​
While syrup is cooking, beat egg whites until stiff peaks form. When syrup reaches 238 degrees, slowly pour a thin stream into the egg whites, while beating constantly, until frosting stands in peaks. Stir in salt and vanilla. Frost cooled cake. Note: This is probably a recipe from the 1950's Betty Crocker Cookbook which was Bun's bible when we were kids.
BUN'S PORCUPINE MEATBALLS
Ingredients
1lb Hamburger
1/4C Rice
Salt & Pepper
1 Can Tomato Soup
1 Can Water
1 Egg
​
Directions
Put the soup and water in a pan; bring to a boil. Mix hamburger, rice, salt & pepper and roll into balls. Place them in the soup and bring it back to a boil, then cover the pot and simmer on low heat for one hour. Stir often. Test a meatball to make sure the rice has cooked sufficiently before removing from the heat. Serve over mashed potatoes.
Note: Beware. If you don’t keep the pot covered, the rice won’t cook, and you’ll end up with crunchy meatballs.
CUCUMBERS IN SOUR CREAM
Ingredients
3 Large Cucumbers
1t Salt
1C Sour Cream
1/3C Mayonnaise
1T Tarragon Vinegar
2 Green Onions (including greens), thinly sliced
1T Fresh Parsley, finely minced
1 Small Clove Garlic, minced
1t Worcestershire sauce
​
Directions
Pare cucumbers and slice them very thin. (I use a potato peeler to get them really thin.) Sprinkle with salt and let stand while preparing the sauce. Combine remaining ingredients and mix until well blended. Drain liquid from cucumbers, pour sauce over, and blend well. Cover and refrigerate for at least 2 hours. Serves 6-8.
From Whatchagot Stew, By Patrick F. McManus and Patricia McManus Gass
BUN'S QUICK PICKLED BEETS
Ingredients
1 Quart Canned, Sliced Beets, drained (I use fresh beets. Cut off all but 1” of stems and root. Wash and scrub thoroughly. Do not pare. Cook covered in boiling salted water. Cool and peel. Cooking takes 35-60 minutes, depending on the size of the beet.)
1C Vinegar
3/4C Sugar
1/2t Salt
2t Mustard Seed
1/2t Celery Seed
1 Large Onion, peeled and thinly sliced
Directions
​
Drain beets, reserving 1C of the liquid. Combine the liquid with the vinegar, sugar, salt, and spices. Bring to a boil over moderate heat; add beets and onion slices. Bring it again just to the boiling point. Remove from heat and cool. Cover and refrigerate for 24 hours for flavors to blend. Serve cold. Serves 12.
From Putting Food By, by Ruth Hertzberg, Beatrice Vaughand, and Janet Greene
BUN’S CARMEL CORN
Ingredients
1C Sugar
1/2C Light Corn Syrup
2T Light Molasses
1/2C Water
2T Butter or Margarine
1-1/2T Cider Vinegar
2 Qts Buttered, Salted Popcorn
​
Directions
In a heavy skillet, combine all ingredients except popcorn. Cook until the syrup becomes brittle when a small amount is dropped in cold water, 290 degrees. Pour hot syrup over popcorn, stirring to coat each kernel. Form into balls (be sure to butter your hands well to minimize burning) or turn out onto a buttered pan and break apart as it cools. Yield: 2 quarts.
BUN’S DARK ZUCCHINI BREAD
Ingredients
3 Whole Eggs
1C Vegetable Oil
2C Brown Sugar
3t Vanilla
3C Grated Zucchini (can be firm flesh of a very large one, peeled)
1T Molasses
4C Flour (sifted)
1t Salt
1t Soda
1/4t Baking Powder
2t Cinnamon
1t Pumpkin Pie Spice
1/2C Chopped Nuts (optional)
​
Directions
Beat eggs; add oil and brown sugar, beat well. Add vanilla, grated zucchini, and molasses; best. Mix dry ingredients; add nuts and beat well. Bake in greased and floured loaf pans at 350 degrees for one hour. Cool until bread will remove easily; then cool on a rack.
Cream cheese would be delicious on this bread. It is also good toasted and freezes well if wrapped in a double layer of foil.
BUN’S DIVINITY
From Dad’s Aunt Verdi
First Part
3 Egg Whites (beat til stiff, then add a dash of salt). Set aside.
1C Sugar
1/4C Water
Boil the sugar and water together til it spins a thread when dripped from a spoon. Remove from heat.
Second Part
3C Sugar
1C Light Karo Syrup
1C Water
Bring Part 2 ingredients to hard ball stage (test in a cup of water). This takes longer than Part 1 to cook.
Add Part 1 and Part 2 to beaten egg whites - pour in slowly while beating constantly with an electric mixer.
Part 3
1/2t Almond Flavoring
1t Vanilla
1C Nut Meats
Add Part 3 seasonings and then nuts when the candy reaches the right consistency. Spoon out quickly on wax paper in rounded teaspoons.
Favorite at Christmas! Never Fails! Bun
BUN’S WALNUT CHRISTMAS TOFFEE
(Now this one actually is good and was Dad’s favorite)
Ingredients
1C Butter
1C Sugar
1T Karo Syrup
3T Water
1&1/2C Chopped walnuts
1-6oz Pkg. Chocolate Chips (melted)
Directions
Butter a 9” square pan. Melt butter in a 2-qt pan. Stir in sugar gradually. Add syrup and water, cook over moderate heat, stirring occasionally, to 290 degrees or until a little mixture into cold water becomes very brittle. Add 1C walnuts and cook three minutes more, stirring constantly. Pour into the pan. When cold, remove from the pan. Melt chocolate chips over hot water (double boiler). Coat one side of the toffee, and sprinkle with chopped nuts. Allow to set. Flip over on waxpaper and repeat. Break into bite-sized pieces. Makes 1&3/4 lb.
BUN’S CHRISTMAS EVE FONDUE​
​
Ingredients
1 garlic clove, halved
1 pound Gruyère cheese, grated
1/2 pound Emmentaler cheese or other Swiss cheese, grated
1 cup dry white wine (can use less for a lower alcohol content, but why?)
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1-1/2 tablespoons kirsch (optional)
Freshly ground black pepper to taste
Nutmeg (optional)
​
Directions
​
Gather your ingredients. Rub the inside of a cheese fondue pot or medium enameled cast-iron casserole with the garlic clove; discard the garlic. Combine the grated Gruyere and Emmentaler with the wine, cornstarch, and lemon juice in the fondue pot. Cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch each of pepper and nutmeg and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once.
​
Serve with crusty bread, steak bites, roasted potatoes, veggies, salami, apple slices, or anything else that tastes good dipped in cheese (and isn’t that just about everything?)
HINTS FOR COOKING WITH SOURDOUGH
It’s best to make up the starter the night before using it; this way, it will have several hours to work. If the starter you are using has been refrigerated, be sure to let it come to room temperature first. (If you seldom use your starter, it can be refrigerated.)
Make up the amount of starter you will need, but be sure to return 1 cup starter to your container, cover container and bowl with clean cloth, and let it work. This way you will be sure not to forget about saving some starter.
Keep your sourdough in an oversized container with a loose cover, such as foil. It needs room to grow and air to breathe. The sourdough will work as long as it is kept in a moderately warm area, and the longer it works, the better it will be.
If your sourdough hasn’t been used for a couple of weeks, discard half of it and add 1/2 cup warm water and 3/4 cup flour. Be sure to mix well and leave in a warm place to work.
Don’t use a metal container or spoon for your sourdough. A ceramic or glass container and wooden spoon work best.
When your batter is too stiff to be workable, add a small amount of ward water, keeping in mind that as the mixture works, it will become thinner. Always use water in making sourdough, never milk; and never return to your container any sourdough to which other ingredients have been added.
Baking soda is used as a sweetener in sourdough, and sugar is used for browning. When making pancakes or waffles, be sure to cook them immediately. The baking soda causes a foaming action and makes whatever you are working with light.
It takes longer for sourdough products to bake, so they should be tested before taking them from the oven.
Gram left her sourdough pot on top of the warming oven on the old wood range, and our kitchen was always filled with a yeasty aroma that reminded us of fresh bread coming from the oven. The longer sourdough works, the more delicious and sour it becomes. Some people are still using starter they had fifty years ago.
There are many ways to make a starter. The easiest is to borrow some from a friend; it only takes a small amount. Mix 2 cups flour, 2 tablespoons sugar, and 2 cups water. Add to the starter, and let it set in a warm place for two or three days, or until sour.
NOTE: There are also lots of great tips and videos on making sourdough starter online.
POTATO SOURDOUGH STARTER
Ingredients
2 Medium Potatoes
1-2 Cups of Water
2 Cups of Flour
2 TBS Sugar
Pinch of Dry Yeast
​
Directions
Boil 2 medium potatoes until they fall apart; discard or set aside to mash for dinner. Add enough water to make 2 cups potato water. Mix with flour, sugar, and yeast. Cover with clean cloth and let set in warm spot to work 3-4 days or until it has a definite sour smell and is bubbly. Stir several times a day.
​
ELVERA KELN'S SOURDOUGH STARTER
​
Ingredients
1 Package Dry Yeast
2-1/2 Cups Warm Water
2 Cups Flour
1 TBS Sugar
​
Directions
Dissolve yeast in warm water. Stir in flour and sugar. Beat well. Cover with cheesecloth and let stand in a warm place for 2-3 days. Stir down 2 or 3 times a day, as this helps to activate starter. When ready to use, the starter should be bubbly and have a delicate sour aroma. An active, bubbly starter is essential for a quality sourdough.
SOURDOUGH FRENCH BREAD
Ingredients
2 Cups Sourdough Starter
1 TBS Sugar
1 TBS Salad Oil
Pinch of Salt
5-1/2 to 6 Cups White Flour
​
Directions
Combine starter, sugar, oil, salt, and 5 cups flour. Mix well. Pour out on floured board and knead, adding flour as needed, for 10 minutes. Shape into 2 long, narrow rolls and place on greased cooke sheet. Make slashes in bread about 2 inches apart with sharp knife. Let rise until a little over doubled in bulk. Bake at 475 degrees for 10 minutes. Reduce heat to 375 degrees and bake for 30 minutes. Halfway through baking, brush with cold water. Makes 2 loaves.
​
SOURDOUGH WHITE BREAD
Ingredients
5 to 6 Cups White Flour
1/3 Cup Instant Dry Milk
3 TSP Sugar
1 TSP Salt
1 Package Dry Yeast
1 Cup Water
2 TBS Butter or Margarine
1-1/2 Cups Sourdough Starter
​
Directions
Combine 2 cups flour, instant dry milk, sugar, salt, and yeast. Heat water and butter or margarine until very warm. Add warm water and sourdough starter to flour mixture; blend until moistened. Beat with a mixer for 3 minutes at medium speed. Continue to add flour, 1/2 cup at a time, until dough can be kneaded. Turn out on floured board and knead for 10 minutes or until smooth and elastic, adding more flour as needed. Place dough in greased bowl, turn over to grease top, cover, and let rise in warm place until light and doubled in size. Punch dough down and allow to rest covered for 10 minutes. Divide dough in 2 pieces and shape into round loaves. Slash an X on top of each loaf. Place on a greased cookie sheet, cover, and let rise in warm place until doubled. Bake at 400 degrees for 20 to 30 minutes or until loaves are brown and sound hollow when thumped. Makes 2 loaves.
SOURDOUGH PANCAKES
Ingredients
1 Cup Sourdough Starter
2 Cups Flour
1 Egg
1 TSP Sugar
1/2 TSP Baking Soda
1 TBS Water
​
Directions
Mix sourdough starter and flour with enough warm water to make a thick batter. Let work overnight.
The next morning, take out 1 cup of the mixture and save. To remaining sourdough, add egg and sugar. Mix well. Stir baking soda into water and fold into batter just before baking. If the batter is too thick, add a little more water. Drop batter on moderately hot, greased griddle. Serves 3.