Sourdough Bread

Here is a great recipe for sourdough. Enjoy!!

1 1/2 cups sourdough starter

3 cups lukewarm water

2 tablespoons sugar

1 tablespoon salt

5 cups flour

1/4 cup melted butter

1 1/2 cups whole wheat flour

Cornmeal butter

Remove 1 1/2 cup starter (replenish the rest before returning to the fridge.) Add water, sugar, salt, and 2 1/2 cups white flour, mix. Let stand in a warm p lace for 12 to 18 hours. Stir down and add butter, whole wheat flour, and enou gh white flour to make a stiff bread dough. Knead for 10 minutes. Place in a clean buttered bowl, cover and let rise 2 hours. Punch down and shape into 2 r ound loaves. Place on oiled baking sheet, sprinkled with cornmeal. Let rise 1 1/2 hours. Bake 40 - 50 minutes at 400 degrees until bread sounds hollow when tappped.
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Amanda's Angel Food Cake

Here is a great, older recipe for Angel food cake. Enjoy!

11 each Egg white

1 1/2 cups Sugar

1 cup Flour

1 teaspoon Cream of tartar

1/8 teaspoon Salt

1 teaspoon Vanilla

Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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Chocolate-Glazed Triple-Layer Cheesecake

This is a great recipe for chocolate and cheesecake lovers. Enjoy!

1 pkg chocolate wafer cookies -- (8 oz) crushed

3/4 cup sugar

1/4 cup plus 1 Tablespoon butter or margarine -- melted

2 squares semisweet chocolate -- (1 oz) melted

1 1/3 cups sour cream

1/3 cup dark brown sugar -- firmly packed

1 tablespoon all-purpose flour

1/4 cup pecans -- chopped

1/4 teaspoon almond extract

CHOCOLATE GLAZE 6 squares semisweet chocolate -- (1 oz)

1/4 cup butter or margarine

3/4 cup powdered sugar -- sifted

2 tablespoons water

1 teaspoon vanilla extract

Combine cookie crumbs, 1/4 cup sugar, and butter; blend well. Press onto bottom and 2 inches up sides of a 9 inch springform pan. Set aside. Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining (8 ounce) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and 1/2 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over pecan layer. Bake at 325 degree F. for 1 hour. Turn oven off, and leave cheesecake in oven 30 minutes; open door of oven, and leave cheesecake in oven an additional 30 minutes. Remove from oven. Cool. Cover and chill at least o hours. Remove from pan. Spread with warm Chocolate Glaze. (The glaze doesn't cover the cheesecake completely (like frosting on a cake), but thickly covers the top and then runs down the sides. I find this easiest to do with the cheesecake on a cooling rack with a plate or something underneath; I then just pour the glaze over it and spread it so it runs down the sides. As it cools, the glaze hardens somewhat but will not be GLAZE Combine chocolate and butter in top of a double boiler; bring the water in the double boiler to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in remaining ingredients. Stir until inch cheesecake. from "Southern Living"
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Banana Chip Cake with Whipped Mocha Frosting

3 large ripe bananas

1/2 cup plain yogurt

3 large eggs

2 teaspoons vanilla extract

3 cups cake flour

1 1/4 cups sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter -- room =

temperature 3 ounces bittersweet chocolate -- coarsely chopped

--- FROSTING--- 3 cups heavy cream

12 ounces bittersweet chocolate -- coarsely chopped

2 teaspoons instant espresso powder

CAKE: 1. Preheat oven to 350^ F. Grease two 9" x 1 1/2" round cake pans. Line the bottoms with parchment or wax paper. Grease again and flour.

2. In a food processor puree the bananas. Blend in the yogurt. Add the eggs and vanilla and pulse a few seconds to combine. Set aside. Whisk flour, sugar, baking powder, baking soda, and salt in medium mixing bowl.

3. In a large mixing bowl cream the butter with an electric mixer until smooth and light. Add 1/2 the banana mixture and all the dry ingredients. Mix on medium speed two minutes until light and fluffy. Add the rest of the wet mixture and beat on high speed for one minute. Fold in grated chocolate.

4. Divide the batter evenly between the prepared pans, which should be half full. Bake for 30-32 minutes or just until a toothpick inserted in the center comes out clean. Cool on a rack for 5 minutes. Run a small, metal spatula around the sides, then unmold and peel off the paper lining. Cool the cake to room temperature before assembling.

FROSTING: 1. Heat cream and chocolate in a heave saucepan over low heat, stirring occasionally to melt and blend the chocolate. Remove from the heat, stir in the powdered espresso, then pour into a clean dry container. Once the cream reaches room temperture, cover directly with plastic wrap to prevent a skin from forming. Chill in the freezer until very cold, about 1 hour, or refrigerate for up to 3 days.

2. Once the cake has cooled to room temperature, beat the ganache (do not use a whisk beater) on medium-low speed to soft peaks. Increase to high speed and continue beating until the frosting reaches a thick spreading consistency. Spread the frosting immediately, while it is smooth.

3. Frost as desired for a festive look: spread 3/4 cup of frosting between the layers and another 3/4 cup on top. Mask the sides with a very thin layer. With a pastry bag fitted with a large open star tip pipe a continuous vertical pattern all around the sides. Pipe stars around the top of the cake. Finished, the cake keeps refrigerated up to 3 days. For best results slice the cake chilled, but let sit 1/2 hour at room temperature before serving.
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Antipasto Bread Recipe

2 Loaves frozen bread dough

-thawed 1 Jar mixed colored peppers

-in oil 1 Egg

-slightly beaten 1/2 lb Provolone

-sliced 1/4 lb Salami

1/4 lb Pepperoni

Oregano On a lightly floured surface, roll bread dough out, 1 at a time, to 14x8 inch rectanges. Brush rolled dough with beaten egg. Use half of the ingredients per loaf. Arrange ingredients on bread doutyh. Stretch dough and bring down top; bring up bottom of dough and roll in jelly-roll fashion. Seal edges and ends with egg wash. Place on bakin gsheet. Repeat second loaf. Cool loaves loosely with towel and let rise about 30 minutes. Brush and seal with egg wash. Bake 30 minutes at 350F.
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"Rosalynn's Hushpuppies"

Not really bread, cereal or cake, but close enough. This is a easy, great recipe for hushpuppies.

1 1/4 c Cornmeal,self-rising

3/4 c Flour,self-rising

Salt 1 Egg,beaten

1/2 c Onion,finely chopped

1 c Buttermilk

Mix all dry ingredients together. Add egg, onion, and buttermilk. Drop batter by small spoonfuls into deep fat. They will sink toward the bottom, then pop back to the top. Turn if they don't pop over when brown on one side. Drain on paper toweling and serve warm.
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Scones--Tea Biscuits

2 pounds cake flour

1 1/2 teaspoons salt

2 Tablespoons baking powder

3 Tablespoons powdered sugar

or 1 1/2 teaspoons Sweet 'n Low® sweetener

12 ounces butter -- at room temperature

4 each eggs

1 pint milk

1. Put the measured dry ingredients with less than half the flour in the mixing bowl, with the butter. With the beater attachment, blend until the mixture appears uniform, on low speed. (Perhaps five minutes) 2. Add the remaining flour and blend 3. While the mixer continues to run at low speed, add the milk and eggs. When all the flour is moistened, turn up the speed to medium for two minutes. It makes a very sticky dough or an unpourable batter. Add currants or other dried fruits and nuts at this point, if you choose. 4. Scoop onto a parchment-lined sheet pan and rest for half an hour or freeze. Bake frozen scones at 325 F for half an hour or chilled ones at 350 F for 20-25 minutes. Or gently roll on a heavily floured board to 3/4" thickness and cut out 2 1/2" rounds. Place them on parchment lined pans and egg or milk wash the tops. These are tea biscuits and good for old-fashioned strawberry short cake. Sometimes, scones are shaped as wedges of a circle. On these occasions, a 1 1/2 pound ball of the dough is flattened and cut in sixths.
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