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Still More of Our Favorite Recipes (Maui Home Demonstration Council, 1967)
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Quick Sourdough Bread
2 c. sourdough starter 1 tsp. dry yeast 3 tbsp. warm water (110 degrees F, 43 degrees C.) 3 tbsp. sugar 1-1/2 tsp. salt 3 tbsp. powdered milk 2 tbsp. melted shortening or cooking oil 3-4 c. all-purpose flour Measure out sourdough starter. In a small separate bowl dissolve yeast in warm water. Add to…
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Quick, Overnight Sourdough Starter
1 pkg. plus 1 tbsp. dry yeast 4 c. lukewarm water 4 c. all-purpose flour Dissolve yeast in a small amount of lukewarm water. Stir flour into remaining water and yeast mixture. Mix well and cover. Let mixture stand in draft free area that is near 85 degrees F. (30 degrees C.) for at least…
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Quick Brown Bread with Molasses
1 c. all-purpose flour 1 tsp. baking soda 1 c. All-Bran or Bran Bud cereal 2 tbsp. margarine 3/4 c. very hot water 1/2 tsp. salt 1 egg 1/2 c. raisins or chopped prunes, dates or figs 1/3 c. molasses Stir flour, baking soda and salt. Set aside until needed. Beat the egg. In a…
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Pumpkin Nut Bread
2 c. sifted flour 2 tsp. baking powder 1/2 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 1 c. Libby’s solid pack pumpkin 1 c. sugar 1/2 c. milk 2 eggs 1/4 c. softened butter 1 c. chopped walnuts Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing…
