From: john harris <jbird21@owb.mindspring.com>
Date: Mon, 05 Aug 1996 06:44:43 -0400
DO NOT USE METAL SPOON OR BOWL AND DO NOT REFRIGERATE STARTER MIX! This is
a fermented process. The batter will expand during fermenting. The use of
metal utinsils or bowls will spoil the fermenting process. STARTER: 1c.
flour, 1c. milk, 1c. sugar, mix well with wooden spoon. (if a friend has
given you a jar of starter mix, you do not need to make the above starter
mix. Just begin with "Day 1".) Day 1: Do Nothing. Day 2: Stir with wooden
spoon. Day 3: Stir with wooden spoon. Day 4: Stir with wooden spoon. Day 5:
Stir with wooden spoon. Day 6: Add, 1c. flour, 1c. milk, 1c. sugar, mix
well with wooden spoon. Day 7: Stir with wooden spoon. Day 8: Stir with
wooden spoon. Day 9: Stir with wooden spoon. Day 10: Add, 1c. flour, 1c.
milk, 1c. sugar, mix well and pour into 3 separate jars. Give two jars of
starter to friends with this recipe. Keep the third jar to bake the
following: In a large bowl, add 1c. oil,
1/2 c. milk, 3 eggs, 1 ts vanilla, and mix thoroughly. In a separate
bowl, mix 2 c. flour, 1 c. sugar, 1 1/2 ts baking powder, 2 ts cinnamon,
1/2 ts salt, 1/2 ts baking soda, 1 c. chopped pecans, 1 small box Instant
Vanilla Pudding and mix well. Add dry indredients to wet ingredients and
mix thoroughly. Grease 2 loaf pans and sprinkle with a Sugar/Cinnamon mix.
Pour batter into loaf pans and sprinkle some extra Sugar/Cinnamon on top.
Bake in 325 degree oven for one hour. Cool and remove from pans. This is
sinfully delicious................
MC-Recipe Digest V1 #184
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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