828-Lanca«tar Farming, Saturday, May 20. 1995
2 cups Herman
y< cup milk
2 teaspoons baking powder
1 cup sugar
VA teaspoons cinnamon
2 cups flour
'A teaspoon baking soda
'A teaspoon salt
2 eggs
% cup oil
1 cup raisins (optional)
1 cup nuts (optional)
Bake in a 13” x 9” greased and floured pan at 375’ for 30-35
minutes.
Put topping on cake before baking.
Topping: Cream together 1 tablespoon cinnamon, 1
tablespoon flour, 1 cup brown sugar and % cup margarine.
SOURDOUGH STARTER
Feed every week or it will die.
1 cup flour
1 cup milk
V 2 cup sugar
Do not use same day as you feed. Take out what you want
before feeding. Never let dough get less than 1 cup.
1 cup sourdough
VA cups flour
3 /« teaspoon soda
% teaspoon salt
'A cup margarine or oil
Drop by tablespoon on greased sheet. Bake at 350* for 10
to 15 minutes.
1 cup sourdough
IVi cups flour
V* teaspoon soda
'/« teaspoon salt
'A cup margarine or oil
1 egg
Add enough milk to pour easily.
1 cup sourdough
VA cups flour
% teaspoon soda
3 /t cup sugar
’/« teaspoon salt
'A cup oil
1 egg
'A teaspoon cinnamon
Cover dough with topping:
1 teaspoon cinnamon
1 teaspoon flour
Vi cup brown sugar
1 teaspoon flour
Add any of the following: raisins, candied fruit, mincemeat.
Pour into greased square pan. Bake at 350* for 20-40
minutes.
BUTTERMILK SOURDOUGH BREADS
Starter
VA cups buttermilk
1 cup unbleached flour
Heat buttermilk to warm. Add flour and beat until smooth.
Cover with plastic wrap; store in warm place 3 days, stirring
twice each day. Stir before using.
POTATO SOURDOUGH BREAD
1 envelope active dry yeast
1 tablespoon sugar
2 teaspoons salt
About 6 cups unbleached flour, divided
VA cups hot tap water
1 cup warm mashed potatoes prepared without salt
(instant may be used)
Starter (see recipe above)
Cornmeal
1 egg white beaten with 2 tablespoons water
Mix yeast, sugar, salt and 2 cups flour in large mixer bowl.
Add the tap water and beat at medium speed 2 minutes,
scraping bowl as necessary. Add potatoes, starter and 1 cup
more flour. Beat 2 minutes at high speed. Stir in enough flour
to make affirm dough. Turn out on lightly floured surface and
knead 5 to 10 minutes, until smooth and elastic. Put in oiled
(Continued from Pago BS)
HERMAN CAKE
BISCUITS
PANCAKE
COFFEE CAKE
bowl; turn to grease top. Cover with plastic wrap and let rise in
warm place 45 minutes, or until doubled. Punch down; divide
in half. Cover with same plastic wrap and let rest 15 minutes.
Shape in two 14 inch long loaves; put on greased baking
sheets sprinkled with cornmeal. Slash tops diagonally in four
places and brush with egg-white mixture. Preheat oven at
lowest temperature a few seconds. Place breads in oven. Let
rise 15 minutes. Set oven at4oo*. Bake breads 30 minutes, or
until browned. Remove to racks to cool. Makes 2 loaves. Per 1
inch slice; 124 cal., 4 g pro., 26 g car., 0 g fat, 0 mg chol.
WHOLE-WHEAT SOURDOUGH BREAD
1 envelope active dry yeast
I'/2 teaspoons salt
About VA cups unbleached white flour, divided
1 cup hot tap water
1 tablespoon molasses
Starter (see recipe above)
272 cups whole-wheat flour, divided
Cornmeal
1 egg white beaten with 2 tablespoons water
Mix yeast, salt and 1 cup white flour in large mixer bowl.
Add the tap water and molasses; beat at medium speed 2
minutes, scraping bowl as necessary. Add the starter and 1
cup whole-wheat flour. Beat at high speed 2 minutes. Stir in
remaining whole-wheat flour and enough white flour to make
a firm dough. Proceed as for Potato Bread, letting dough rise
1 hour for first rising and 30 minutes for second rising. Bake as
directed. Makes 2 loaves. Per 1 inch slice; 83 cal, 3 g pro, 17g
car, 0 g fat, 0 mg. chol.
SOURDOUGH COOKIES
1 cup sourdough
'/« cup sugar
1 teaspoon vanilla
2 teaspoons baking powder
'A teaspoon soda
'A cup butter
1 egg
Mm
Frequent loading jobs put big demands on a
tractor’s clutch and hydraulics. And John
Deere 6000 Series Tractors offer the best of
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and responsive pressure-flow hydraulics -
WRAP UP GREAT SAVINGS ON BALER PARTS
For tight wraps and bales that hold their shape in
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r-* T3f#
STAY COOL IN
THE CLUTCH
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The self-adjusting PermaClutch 2
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Be sure round bales stay tight and firm. Wrap them
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Sift VA cup plus 2
'A teaspoon salt
Add to creamed mixture; 1
Make into small balls. Roiij
ungreased cookie sheet at;
in granola).
SOURDq
1 cup sourdough
2'A cups unbleached«
2 cups warm water (t(
3V* -4'A cups flour (4 0
1 teaspoon salt
3 tablespoons sugar
Vi teaspoon baking sod
3 tablespoons salad oil
Cold Water
Mix Sourdough. 2'A cupi
large glass bowl with wood|
stand in warm, draft free
Add 3% cups flour, salt,
bowl. Stir with wooden 1
absorbed. (Dough shouldb
If necessary add remain!
Turn dough on heavilyfl
and elastic -10 minutes,
up. Cover; let rise in warm
Punch, divide in half. Sti
NOT tear dough by pulling!
of greased cookie sheet. M|
Let rise in warm place u|
Heat oven 375’. Brush
middle of oven. Bake until lc
about 50 minutes, brushing
from baking sheet; cool o
Gear up for long days of
haymaking with this %-inch-pitch,
high-strength #5O roller chain.
Fits John Deere and most
other brands of balers.
A 10-foot roll is
just s3o*74*. (AP22459)
*r* »*«»■