BAKED GOODS

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SOURDOUGH

OLD-TIME SOUR DOUGH STARTER

2 1/2 C. milk, 1/2 yeast cake, 2 1/2 flour, 1 tsp sugar,

Mix and let set 2 days in a wam place to work. Save 1 Cup and put in pint jar with a tight lid. Refrigerate.

Southdough starter (without yeast)

2 C. lukewarm potato water, 2 C. flour, 1 T. sugar or honey,

Make potato water by cutting up 2 potatoes and boiling in 3 C. of water until tender. Remove the potatoes and measure 2 C. of liquid. Mix water, flour, and sugar or honey into a smooth paste. Store at room temperature for a few days. It should double in size. It's ready to use.

SOURDOUGH BUTTERMILK PANCAKES

1 1/2 C. starter, 2 eggs, 1 C. buttermilk, 1 C. flour, 2 T. sugar, 1 TSP baking soda, 1 1/2 TSP salt

Let starter sit at room temperature for an hour or so till warm. Separate eggs and stir yolks into starter. Stir in flour, oil, and buttermilk. Combine sugar, salt, and soda then mix into batter. Beat egg yolks and fold into the batter. Cook on warm griddle or frying pan.

SOURDOUGH BISCUITS (VERY OLD RECIPE)

1 C. Starter 1 TSP soda, 1 TSP salt, 2 TSP sugar, 2 T Shortening , 3 1/2 C sifted flour

Put flour into bowl. Make a well lin the center and add the starter and other ingredients. Mix. You may want to add more flour to the consistency you desire. Batter should be stiff. Roll out the batter and cut into biscuit shapes and bake on cookie sheet or do as the pioneers did and roll in melted butter and arrange in a Dutch oven with the sides touching. Let rise 20-25 minutes. Bake at 425F until brown. About 15 minutes.

SOURDOUGH FRENCH BREAD

1 1/2 CUPS OF WARM WATER, 1 PACKAGE OF DRY YEAST, 1 CUP OF SOURDOUGH STARTER, 4 CUPS FLOUR, 2 TSP FLOUR, 2 TSP SALT, 1/2 TSP SODA

POUR WARM WATER INTO THE BOWL AND ADD THE DRY YEAST. DISSOLVE , THEN ADD THE STARTER, FLOUR AND SUGAR. STIR VERY WELL UNTIL WELL MIXED. COVER AND LET SIT AT ROOM TEMPERATURE UNTIL DOUBLE IN BULK. ( APPROX 2 HOURS). TURN THE DOUGH ONTO THE FLOURED COUNTER AND KNEAD UNTIL SATINY. YOU WILL PROBABLY NEED TO ADD A LITTLE MORE FLOUR.

SHAPE INTO A LOAF. ( OBLONG OR ROUND). PLACE ON A BAKING SHEET AND COVER WITH A DAMP CLOTH AND LET RISE UNTIL NEARLY DOUBLE IN SIZE. BRUSH VERY GENTLY WITH OIL . BAKE AT 450 F UNTIL NICELY BROWNED. ABOUT 35 TO 40 MINUTES.

GARLIC BREAD

1/3 CUP OLIVE OIL, 1 GARLIC CLOVE, FINELY CHOPPED OR 1/4 TEASPOON GARLIC POWDER, 1 LOAF ( 1 POUND) SOUR DOUGH FRENCH BREAD

HEAT OVEN TO 400F. MIX THE OIL AND GARLIC. CUT THE BREAD CROSSWISE INTO 1-INCH SLICES. SPREAD THE OIL MIXTURE OVER 1 SIDE OF EACH GARLIC SLICE. REASSEMBLE THE LOAF OF BREAD, WRAP IN HEAVY DUTY ALUMINUM FOIL.

BAKE 15 OR 20 MINUTES OR UNTIL HOT. MAKES 1 LOAF OR 18 SLICES.

VARIATIONS: ADD HERBS, ONIONS OR SEEDS INSTEAD OF THE GARLIC MIXTURE.

BUCKWHEAT PANCAKES

2 TB molasses, 2 pkgs yeast, 2 cup buckwheat flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 T drippings, 1/4 pound chunk salt pork, ( or oil ), 1/2 cup brown sugar.

The night ( or 8 hours ) before serving put 1/2 cup of warm water in the bowl, stir in the molasses, and crumble yeast on the top. When the yeast has softened, stiir in another 2 cups of tap water and both the flours. Cover with a cloth and let stand at room temperature ( under 70 F. , refrigerate if the room is hotter to make the sponge.

Next morning remove 1 cup of the sponge to a jar as a starter for the next batch. Store in the refrigerator . Dissolve soda and salt in 1/2 cup hot water and add drippings. Beat this into the sponge until well mixed.
Heat the griddle and grease with salt pork.Cook until bubbles form and burst, then turn over & cook equally as long. As you stack cakes on the warm plate , sprinkle each with a little brown sugar.
The starter will keep for a number of days in the refrigerator. For your next batch of cakes, make the sponge by mixing the starter with 2 tablespoons molasses, 2 cups very warm water, 1 1/2 cups buckwheat flour, and 1 cup whole wheat flour. Let stand overnight, then procceed as before, setting a new cup before adding final ingredients.

DATE NUT BREAD

2 3/4 CUP FLOUR, 4 TSP BAKING POWDER, 1 TSP SALT, 3/4 CUP BROWN SUGAR, 3/4 CUP NUTS, 1 PKG PITTED CHOPPED DATES, 1 BEATEN EGG, 1 1/4 CUP MILE, 3 TB LIGHT BAKING OLIVE OIL

SIFT THE FLOUR, BAKING POWDER, & SALT, STIR IN THE BROWN SUGAR, AND THE NUTS & THE DATES, COMBINE EGGS & THE MILK, STIR IN DRY INGREDIENTS, ADD MELTED SHORTENING. LAST, BAKE 350 F. IN A LOAF PAN. 35-40 MINUTES.

MARY'S HOMESTEAD HANDBOOK

GRAINS AND RECIPES FOR BAKED GOODS

THE HANDBOOKS ARE NOW GOING TO BE

FREE ONLINE.
PLEASE ENJOY THEM & WE HOPE THE FREE RECIPES WILL BE A HELP TO YOU.

The above handbook has the recipes about sourdough baking.

Here is some more information and education for you from the MARY'S HOMESTEAD HANDBOOK called GRAINS AND RECIPES FOR BAKED GOODS.

GUIDELINES FOR GRAINS

Packaged flour from the supermarket lasts 10 months before opening. There is long-term storage that lasts 10-15 years. This is stored in a cool place. If you are just storing 3 months grains use plastic or glass. Store in a cool place. If you are going to store grains like wheat, rye, split, or triticale berries, you will need a wheat grinder. The best way is to store grains for a longer period of time and to invest in a wheat grinder.

HINTS FOR USING WHEAT

If possible, grind wheat just before you use it to retain its full nutrition. It is rich in vitamin E and wheat germ, both of which are soon lost after grinding.

Wheat sprouts are good as a snack or in salads. The sprouts add vitamin C and vitamin A to your diet.

USES FOR WHEAT

Flour, cereal for breakfast, chili, substiture for potatoes in stew, substitute for rice in fruit salad, add (cooked) to tossed salad.

WHEAT FLOUR FOR WHITE FLOUR SUBSTITUTION

1 C. minus 2 T. WHEAT FLOUR=1 C. white flour.

OIL PIE CRUST DOUGH FOR YOUR PIE RECIPES

2 CUPS ORGANIC WHITE FLOUR, 2 TSP SALT, 1/4 CUP MILK , 1/2 CUP LIGHT OLIVE OIL

SIFT TOGETHER THE FLOUR AND THE SALT, POUR THE OIL AND THE MILK INTO A CUP, ADD ALL AT ONCE TO THE FLOUR MIXTURE AND FORM INTO 2 BALLS, PLACE EACH BALL OF THE DOUGH BETWEEN 2 SQUARES OF WAXED PAPER. ROLL THE DOUGH INTO A CIRCLE, ROLL OFF THE WAXED PAPER AND SLIDE THE DOUGH INTO THE PIE PAN. THIS MAKES 2 SINGLE OR 1 DOUBLE CRUSTS. BAKE A SINGLE PIE CRUST FOR 15-20 MINUTES AT 400 F.

CHEESE CRACKERS

4 T. BUTTER, 3/4 CUP ALL PURPOSE FLOUR, 1/2 CUP CHEDDAR CHEESE, DASH OF CAYENNE PEPPER, 3/4 CUP WATER, 2 EGGS, 1 TSP SALT.
BRING THE BUTTER AND THE WATER TO A BOIL. MIX IN THE FLOUR AND STIR UNTIL THE DOUGH IS A SOLID BALL. REMOVE FROM THE STOVE AND BEAT IN ONE EGG. THEN ADD ANOTHER EGG AND BEAT UNTIL GLOSSY AND WELL BLENDED. BEAT IN CHEESE, SALT AND CAYENNE. DROP BY SPOONSFULS ON A COOKIE SHEET.
BAKE AT 376' F. ABOUT 25 TO 30 MINUTES.
THESE COOKIES SHOULD BE PUFFY AND VERY CRISP.

WAFFLES

2 Cups all purpose flour, 1 teaspoon baking soda, 1/2 tsp salt, 2 eggs, separated, 2 cups milk, 1 cup oil,

Preheat the waffle iron. Sift the flour, soda, and salt into the mixing bowl. Stir in the egg yolks, milk, and the oil. Beat the egg whites until stiff and fold into the batter.

Cook on a hot waffle iron according to the manufacturer's directions. This recipe yields 4 servings.

THIS IS AN OLD TIME RECIPE

FOR CHOCOLATE PIE

CHOCOLATE PIE

1 CUP SUGAR, 3 TABLESPOONS CORNSTARCH, 2 TABLESPOONS FLOUR, 1 TSP VANILLA, 2 CUPS MILK, 1 EGG, 2 T. COCOA, 1 T. BUTTER

MIX THE CORNSTARCH, SUGAR, FLOUR, SALT AND THE COCOA AND ADD THE MILK SLOWLY. BE SURE TO STIR UP ALL THE LUMPS. I PUT 2 T. OF THE FLOUR IN THE PAN AND THEN ADD A LITTLE MILK AND MIX IT UP AND THEN ADD MORE MILK, AND THEN COOK UNTIL IT BEGINS TO THICKEN IN A DOUBLE BOILER PAN ON A NON-STICK PAN. USE A LOW FLAME STIRRING IT CONSTANTLY. BEAT THE EGG AND ADD A SMALL QUANITY OF THE CHOCOLATE PUDDING TO THE EGG. YOU USE 1 OR 2 T 'S. COOK UNTIL THICK THEN ADD 1 T OF BUTTER AND 1 T OF VANILLA. COOL AND THEN PUT IN A BAKED PIE SHELL. SERVE IT IF YOU WISH WITH WHIPPED CREAN AND NUTMEG ON THE TOP.

PUMPKIN PIE

2 CUPS CANNED OR FRESH PUMPKIN, 12 OUNCE OF WHOLE OR EVAPORATED MILK , OR USE 1/2 CUP DRY INSTANT MILK, 2 EGGS ( SLIGHTLY BEATEN ) OR 1 T. EGG POWDER WITH 3 T WATER, 3/4 CUP BROWN SUGAR OF YOU MAY USE 1 T POWDERED STEVIA EXTRACT AND 1 T MAPLE SYRUP, 1/2 TSP SALT, 1/2 TSP CINNAMON, 1/4 TSP EACH GINGER, NUTMEG AND CLOVES.

FOR THE FILLING:

BLEND ALL THE INGREDIENTS AND POUR INTO A UNBAKED PIE SHELL. BAKE FOR 45- OR 60 MNUTES IN A PREHEATED OVEN

YOU MAY USE SWEET POTATOES INSTEAD OF THE PUMPKIN FOR THIS PIE. ANOTHER OPTION IS WINTER SQUASH.

PEANUT BUTTER COOKIES

ONE CUP SOFT SOFTENED BUTTER, ONE CUP PEANUT BUTTER, 1 1/4 CUP HONEY, 2 EGGS, 1 TSP. VANILLA , 4 CUPS WHOLE WHEAT FLOUR, 1/2 TSP BAKING POWDER,

BLEND BUTTER UNTIL SMOOTH. ADD THE PEANUT BUTTER AND BLEND AGAIN. ADD HONEY, AND BLEND AGAIN. ADD THE EGGS ONE AT A TIME AND BEAT UNTIL MIXED. ADD THE VANILLA. ADD THE DRY INGREDIENTS AND MIX WELL. ROLL INTO BALLS AND PUT ONTO A UNGREASED COOKIE SHEET. USE A FORK AND FLATEN WITH A CRISS-CROSS DESIGN. BAKE AT 350' F. FOR 10 MINUTES AT THE TOP RACK OF YOUR OVEN. REMOVE IMMEDIATELY.