INGREDIENTS

INSTRUCTIONS

Starter=1 cup flour, 1 cup milk, 1 cup sugar mixed in a large ziploc bag.
Day 1: Do nothing.
Day 2-5: mush bag 1-2 times daily.
Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag, t will be
lumpy.
Day 7-9: mush bag and let out gas 2 times a day.
Day 10: Pour into LARGE bowl, squezzing out as much batter as possible. Add
1 cup flour, 1 cup sugar, 1 cup milk. Stir well. Pour four 1 cup starters
into four ziploc bags.
Use what is left (it won't look like enough, it is) and add oil,
applesauce, milk, eggs, and vanilla. Mix well. Add 2 cups flour, 1 cup
sugar, baking powder, cinnamon, salt, baking soda, pudding mix and nuts
(optional). Mix well. Pour into two large greased and floured or sugared
loaf pans ( or four small loaf pans or one large bundt pan). Bake at 325
degrees for 1 hour.
NOTES : DO NOT USE A METAL SPOON.  DO NOT REFRIGERATE. Alternative recipe
ideas. Substitute one cup whole wheat flour for one of last 2 cups of
flour, use all apllesauce ( 1  cup) instead of oil and applesauce, use all
oil (1 cup) instead of oil and applesauce. Substitute raisins, chopped
dried apricots, fresh berries, chocolate chips for nuts. Pudding combos:
Chocolate pudding with:nuts, chocolate chips, or peanut butter chips.
Pistachio pudding with nuts or chocolate chips. Butterscotch pudding with
nuts or butterscotch chips. My Favorite: Vanilla pudding with 1/3 cup
raspberries, 1/3 cup blueberries, 1/3 cup blackberries. You can also vary
the spices (i.e. nutmeg, grated citrus peel, etc.) The starters also feeze
for up to six months. Use Day 1 as defrost day. You cannot hurt this
stuff!!
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by "Francis X.
Castellano" <fxcastel@nps.navy.mil> on Mar 6, 1997.

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