Friendship Dough Rises To The Occasion Pioneer wives lived far from stores, neighbors, and friends. The women were forced to become self-sufficient. Food needed to be planned and prepared for winter months. Perhaps the most constant need was to make sure there was always yeast to make the family’s daily bread. Yeast could not be purchased. It was made from a mixture called sourdough. Sourdough recipes vary from place to place, but pri marily, the yeast starter must be fed and replenished every lime it was used. The sourdough starter does use dry yeast to begin it, but after that, it is entirely dependent on the yeast built up by feeding the starter. Despite the consistency of modem yeast, few breads, cakes, rolls, and other dough recipes can compare with the wonderful flavor of sour dough baked goods. Another favorable characteris tic of the sourdough is that it can be shared. If it is properly nourished, the gift of friendship gets passed along again and again. Readers have mailed their favo rite recipes to use the dough. Remember to pass on your favorite recipe with the dough. Always use wooden or plastic utensils, never metal, with sourdough. Don’t use the sourdough the day you feed it unless you take out the amount the recipe requires before you feed it. In most recipes, sourd9ugh can be used instead of sour cream, but termilk or sour milk. If you don’t want to give any starter away, use the extra batter for other sour dough recipes. Cindy Hoffman of Richfield sent several recipes and a favorite hint to help you remember to replenish the dough. She writes, “A friend calls her starter dough Herman. She says as she stirs the mixture, ‘We have to feed Herman today’ or ‘we need to wake up Herman.’” Here are our readers’ favorite recipes. If you were lucky enough to receive a friendship starter, you can skip the first step. Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. 5- Celebrate Beef Month 12- Warm Up With Soup 19- Pizza Week 26- One Dish Meals January Hone On The Range AMISH FRIENDSHIP STARTER DOUGH 'A teaspoon dry yeast 1 ounce warm water 1 tablespoon sugar 1 tablespoon vinegar 'A teaspoon salt 1 cup flour 1 cup milk, room temp. Dissolve yeast in warm water. Add all ingredients in a bowl with plastic wrap and let stand in warm place 2 days to ferment. It will become bubbly and have a sour smell. After second day start your friendship bread recipe. SOURDOUGH WHOLE WHEAT BREAD Mix and let ferment overnight. 2 cups sourdough 2 cups lukewarm water 4 cups flour Next morning add to above mixture. 4 teaspoons salt 14 cup brown sugar 2 tablespoons soft shortening 1 package dry yeast, softened in 14 cup warm water 2 teaspoons baking soda Mix in with hand 5 to 6 cups whole wheat flour, turn into lightly floured board, knead and shape into loaves. Place in 3 greased loaf pans, 814 x4'A x2 V* . Let rise until almost double. Bake 375' 35 min. SOURDOUGH CAKE 2 cups sourdough I'A teaspoons cinnamon Vi cups cooking oil 'A teaspoon baking powder 1 cup chopped nuts and/or raisins 2 cups flour 1 cup sugar 'A teaspoon salt 2 eggs Mix and pour into greased and floured pan 15x10x2 or bake in smaller pan for a deeper cake. Topping 1 cup flour 'A teaspoon salt 'A teaspoon baking soda 1 teaspoon cinnamon 'A cup melted butter. Mix well and sprinkle over cake- 350’ 30-40 min. Serve warm or can be frozen. AMISH FRIENDSHIP BREAD Put 1 cup starter in large bowl. Cover. Day 1: Do nothing. Day 2. 3,4: Stir. Day 5: Add 1 cup flour, 1 cup sugar, 1 cup milß' and stir. Day 5,6, 7,8, 9: Stir. Day 10: App. 1 cup flour, 1 cup sugar, 1 cup milk and stir. Pour 1 cup batter into 3 contain ers and give to friends with a copy of instructions. Use the 4th 1 cup container for your recipe. SOURDOUGH MUFFINS 1 cup flour V* teaspoon salt 'A teaspoon baking soda 2 teaspoons baking powder 1 cup sourdough '/< cup melted butter Mix all together and drop in muffin tins. Let rise 20 min. Bake 400’ 12-15 min. Pancakes- same as muffins- add 1 egg and enough milk to pour easily. SOURDOUGH CINNAMON COFFEE CAKE 1 cup sourdough 1 cup flour cup sugar 'A tablespoon baking soda 1 egg 1 or 2 small apples '/< teaspoon salt 'A teaspoon cinnamon 'A cup oil Combine all ingredients, mix well. Apple will keep cake soft. Sprinkle topping over dough and bake 350* 25-35 min. Raisins, nuts, mincemeat, or candied fruit :an be substituted for the apples. Topping A cup sugar 1 tablespoon flour 2 tablespoons margarine 1 teaspoon cinnamon Mix well and sprinkle over cake. FRIENDSHIP CAKE 1 cup sourdough 1 cup flour 1 cup milk 'A cup sugar Combine all ingredients and place in a large bowl in refrigera tor. Stir each day for five days. On day five, add flour, milk, and sugar as day one. Stir again each day for five more days. On the tenth day remove 3 cups and give 1 cup to 3 friends along with this recipe. To the remaining batter add these ingredients: 2 cups flour Vs cup vegetable oil 2 eggs 1 cup sugar 1 teaspoon cinnamon 2 teaspoons vanilla VA teaspoons baking soda 2 teaspoons baking powder Vt teaspoon salt 1 cup of following: nuts, apples, raisins, coconut, pineapples, or chocolate chips. Pour into a bundt pan or angel food pan. Bake 35-40 minutes at 350*. Be sure to always mix with a wooden spoon. The batter gets thick. Any frosting or glaze can be used. Cream cheese frosting is delicious. Kathryn Fetterman Ringtown Featured Recipe Judy Hart won a $ 100 grocery shopping spree for one of her original recipe ideas. She created the dish when someone visited her unexpectantly. She said, “It makes a delicious quick snack and is very inexpensive to make.” On page 82, read how Judy turned her old farmhouse into an unique store. PEANUT BUTTER AND APRICOT WAFFLES 1 frozen oat bran waffle 1 tablespoon peanut butter 1 teaspoon apricot preserves Dash cinnamon Dash nutmeg Whipped cream Toast oat bran waffle. Top with peanut butter, preserves, and spices. Place in microwave for IS seconds. Top with whipped cream. Serves SOURDOUGH COOKIES Cream: 1 cup sourdough 'A cup butter % 'A cup brown sugar 1 egg \ 1 teaspoon vanilla Add: * I'/j cups plus 2 tablespoons: flour 2 teaspoons baking powder j A teaspoon salt * 'A teaspoon soda « Stir in; '/< cup nuts A cup raisins 'A cup dates, chopped Bake 350’ 12 min. SOURDOUGH CINNAMON ROLLS 1 cup sourdough 1 cup flour 1 teaspoon baking powder 'A teaspoon salt 'A cup butter Roll out and spread w/ margarine. Sprinkle with mixture of 'A cup sugarand 1 teaspoon cin namon. Roll like jellyroll, slice and bake 375‘ 20 min. DO NOT LET DOUGH RISE. Ice while warm with lOx sugar moistened w/milk or water to spreading consistency. Add vanilla. (Turn to Pago B 8)
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