A Lei of Recipes (1985)

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…

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…

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…

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…

Night before making bread, put starter that has been stored in refrigerator in large pan. Add: 1/2 c. sugar 1 c. water 2 c. flour Mix well. Let rise until morning covered with plastic wrap. Next morning, put 1 pint of sponge (starter) into a quart jar that will seal tightly. Keep in refrigerator for…