From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 11/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:34:54 CDT


#Subject: Sourdough Recipe Compilation, v2.0



900	YUMMY SOURDOUGH CAKES AND THE LIKE RECIPES 


901------------------------------------------------------------------------901 
# From: Lawrence Allen Hite <lah1l@dayhoff.med.Virginia.EDU>

Here's a recipe for a coffee cake that I sort of dreamed up.  The
times are variable to your starter and technique...

Raspberry/Cream Cheese Coffee Cake

Mix the following together to form a smooth dough:
  2 C. starter
  3/4 C. milk
  2 Tbs. vegetable oil
  1 tsp. salt
  1/2 C. sugar
  1 beaten egg
  3-1/2 C. bread flour

Let this rise until doubled in bulk (It took about 4 hours for my culture).
Knead this for 5 to 10 minutes, then split into two balls.  Roll each out
into a rectangle about 12 X 16 inches.  Mix together 8 oz. softened cream
cheese and 4 Tbs. sugar and beat until fluffy.  Spread half of this on each
rectangle.  Spread 4-5 Tbs. raspberry jam (or you can substitute your
favorite flavor or omit entirely if you like) over cream cheese layer.  Now
either leave flat as is or fold over and make slits in the top surface to
expose the filling and let the dough rise a couple of hours.  Bake at 375F
for about 25 minutes.

902------------------------------------------------------------------------902
# From: Roger Campbell <CAMPBELL@UBVM.cc.buffalo.edu>


     Last week I was browsing through a few cookbooks, and saw a recipe
in a copy of 'Joy of Cooking' for Sourdough Chocolate Cake !!  I immediately
decided to try it (chocoholic that I am).  For the first try, I felt I
should follow the recipe as printed, and did so (well, almost;  I did
substitute cake flour for all-purpose flour).   The cake turned out very well,
it rose well, with a good body, not one of those package-cake fluffy
things with the texture of cotton candy !  But it was not tough, either.
All-in-all, a good cake, and the flavor was excellent.  I frosted it
with a chocolate cream cheese-confectioners sugar frosting.   The recipe
follows:

Have all ingredients at room temperature.  Preheat oven to 350 degrees F.

Cream thoroughly:
   6 tablespoons butter
   1 cup sugar
Add and beat:
   2 eggs
Stir in, then beat well:
   1   cup sourdough starter
   3/4 cup milk
   3   oz. melted semisweet baking chocolate
   1   tsp. vanilla
Sift together:
   1 3/4 cups sifted all-purpose flour   ( I used cake flour )
   1     tsp. baking soda
   1/2   tsp. salt
Fold the flour mixture into the batter and stir until smooth.  Pour
   into two greased 1 1/2 inch by 8 inch round cake pans, or one
   9 inch square cake pan ( I used round pans ).  Bake for about 40
   minutes for one square pan, or 25 minutes for two round pans, or
   until a cake tester comes out clean.


       I liked the way the cake turned out, and now I will experiment a
bit.  One thing I want to try, is to substitute cocoa  for the baking
chocolate.

     By the way, I read that Baking -Soda-  when used with an acid
ingredient, will react like baking powder, but the resulting crumb
will be much lighter than that produced with baking powder.  I will
also check this out in my experiments.


903------------------------------------------------------------------------903
#  From: arielle@taronga.com (Stephanie da Silva)


Sourdough Chocolate Cake

1 cup sourdough starter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter
1 1/4 cups sugar
1 teaspoon vanilla
2 eggs
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 cup milk
Cocoa Cream Cheese Filling
Sweet Chocolate Glaze

Bring sourdough starter to room temperature.  Grease and flour two
9 x 1 1/2-inch round cake pans; set aside.  Stir together the flour,
baking soda, cinnamon, and salt.  In a large bowl beat the butter with
an electric mixer on medium speed for 30 seconds.  Add sugar and 
vanilla; beat till fluffy.  Add eggs, one at a time, beating 1 mintue
after each addition.  Beat in the melted chocolate.

Combine the sourdough starter and milk.  Add dry ingredients and milk
mixture alternately to beaten mixture beating till well combined.
Turn the batter into prepared pans.  Bake in a 350F oven about 30
minutes or till done.  Cool 10 minutes on wire racks.  Remove from
pans; cool thoroughly on wire racks.  Fill with Cocoa Cream Cheese
Filling and glaze cake with Sweet Chocolate Glaze.  Drizzle a design
atop with reserved cream cheese icing and top with white chocolate
leaves.  Makes 12 servings.

Cocoa Cream Cheese Filling

1 cup sifted powdered (confectioner's, icing) sugar
1 3-ounce package cream cheese
1/4 teaspoon vanilla
Milk
2 tablespoons unsweetened cocoa powder
1/2 cup sifted powdered sugar

In a small mixwer bowl beat together the 1 cup powdered sugar and
cream cheese till fluffy.  Beat in the vanilla.  If necessary, beat
in enough milk (about 2 teaspoons) to make of pouring consistency.
Reserve 1/4 cup of the mixture and set aside to decorate the top of
the cake.  Stir the cooa powder into the remaining mixture in the
bowl.  Add the 1/3 cup powdered sugar and beat till smooth.  Use the
cocoa mixture to spread between cake layers.  Makes 2/3 cup filling;
1/4 cup icing.

Sweet Chocolate Glaze

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 squares (2 ounces) German sweet chocolate, cut up
1 1/2 teaspoons vanilla

In a small saucepan combine the sugar, cornstarch and dash salt.  Stir
in water and chocolate.  Cook; stir till chocolate is melted and
mixture is thickened.  Cook; stir 2 minutes more.  Remove from heat;
stir in vanilla.

Cover surface with clear plastic wrap or waxed paper.  Let stand 10
to 15 minutes or till slightly cooled and of spreading consistency.
Spread glaze over top and sides of cake.  Chill cake till set.  Makes
1 1/2 cups glaze.
-- 
Stephanie da Silva                        Taronga Park * Houston, Texas
arielle@taronga.com                           568-0480   568-1032   



904------------------------------------------------------------------------904
# From dadams@cray.com (David Adams)

	This recipe was given to me by a neighbor lady.

		SOURDOUGH DOUGHNUTS


	Mix 2 C starter, 1 C lukewarm milk and 1 1/2 C flour until
	smooth.  Add 2 eggs and 1/4 C oil and beat well.

	Blend in small bowl:  1/4 C sugar, 1 t salt, 1/2 t soda and
	1/2 C flour.  Mix well into dough.

	Turn out onto 1 C flour and knead lightly until most of flour
	is worked in (dough is soft.)  Place in greased bowl and turn to
	grease too.  Cover with wax paper and let rise until doubled.
	Then turn onto 1/2 C flour on board.  Pat to 1/2" thick.  Cut
	and put on well floured sheet and let rise until doubled.
	(Don't cover!)

	Fry only 3-4 in hot fat at once and fry raised side (top) first
	turning only once.

	Drain.  Makes 4 doz.



905------------------------------------------------------------------------905
#  From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

                          RECIPES FROM
                 The COMPLETE SOURDOUGH COOKBOOK
                               BY
                       DON AND MYRTLE HOLM

                    The CAXTON PRINTERS, Ltd
                         Caldwell, Idaho
                              1972

   Sourdough Sams Doughnuts

  1/2 cup sourdough starter           2 egg yolks or 1 whole egg
  1/2 cup sugar                       1/2 tsp. nutmeg
  2 tbsps. shortening                 1/4 tsp. cinnamon
  2 cups flour                        1/2 tsp. baking soda
  1 teaspoon baking powder            1/2 tsp. salt
	1/3 cup sour milk or buttermilk

    Sift dry ingredients, stir into liquid, roll out, and cut.  Then heat
    some oil to 390 and fry.  This is an easy way with no interruptions.
    Makes 17 doughnuts and holes.  Dust with granulated sugar or a mixture
    of cinnamon and sugar in a shake bag.

  NOTE:
  These doughnuts are virtually greasless.  And if you want you can make
  several batches at a time and freeze.  They keep well and to me taste
  after a while in the freezer.  Take out as many as needed and thaw and put
  sugar on or eat plain.
 

906------------------------------------------------------------------------906
# From ??

------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Sourdough Applesauce Cake
Categories: Cakes     
  Servings:  4

      1 c  Active Starter                    1/4 c  Dry Skim Milk  
      1 c  Unbleached Flour                    1 c  Applesauce (Homemade IfPos.) 
    1/2 t  Salt                                1 t  Cinnamon  
    1/2 t  Nutmeg                            1/2 t  Allspice  
    1/2 t  Cloves                              2 t  Baking Soda  
    1/2 c  White Sugar                       1/2 c  Brown Sugar  
    1/2 c  Butter or Margarine                 1 ea Large Egg, Well Beaten  

  Mix together the starter, milk, flour, and applesauce, and let stand in a
  covered bowl in a warm place.
  Cream together the sugars and butter.  Add the beaten egg and mix well.
  Add spices.  You may also add a half cup of raisins or chopped nuts, or
  a mixture of the two.
  Beat by hand until well mixed and no lumps reamian.  Bake at 350 degrees F
  for half to three quarters of an hour.  Test for doneness with a knife when
  half an hour is up.  Allow to cool until cold before cutting and serving.
 

907---------- Recipe Extracted from Meal-Master (tm) Database -------------907
 
     Title: Sourdough Banana Bread
Categories: Breads     
  Servings: 12

    1/2 c  Shortening                          1 c  Sugar  
      1 ea Large Egg                           1 c  Mashed Bananas  
      1 c  Active Sourdough Starter            2 c  Unbleached Flour  
      1 t  Salt                                1 t  Baking Powder  
    1/2 t  Baking Soda                       3/4 c  Chopped Walnuts  
      1 t  Vanilla OR                          1 t  Grated Orange Peel  

  Cream together the shortening and sugar, add egg and mix until blended.
  Stir in bananas and sourdough starter.  Add orange peel or vanilla.  Stir
  flour and measure again with salt, baking powder and soda.  Add flour
  mixture and walnuts to the first mixture, stirring until just blended.
  Pour into greased 9 x 5-inch loaf pan.  Bake in 350 degree oven for 1 hour
  or until toothpick comes out clean.  Cool to cold before slicing.
 
908---------- Recipe Extracted from Meal-Master (tm) Database -------------908
 
     Title: Mendenhall Sourdough Gingerbread
Categories: Desserts     
  Servings:  4

      1 c  Active Sourdough Starter          1/2 c  Hot Water  
    1/2 c  Molasses                          1/2 t  Salt  
      1 t  Baking Soda                       1/2 c  Firmly Packed Brown Sugar  
      1 ea Large Egg                       1 1/2 c  Unbleached Flour  
      1 t  Ginger                              1 t  Cinnamon  
    1/2 c  Shortening                    
 
  Cream brown sugar and shortening and beat.  Then add molasses and egg,
  beating continuously.  Sift dry ingredients together and blend into hot
  water.  Then beat this mixture into creamed mixture.  As the last step, add
  the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
  Bake in pan at 375 degrees F for about 30 minutes or until done.  Serve
  with ice cream or whipped cream while still hot if possible.
 

909------------------------------------------------------------------------909
# From David Adams  (dadams@cray.com)

"Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone 
	Star Books, Houston, Texas, 1973.  ISBN 0-88415-224-3


			Mountain Cobbler

		1 C sourdough culture		2 t cinnamon
		1 1/2 C flour			1/2 C oil
		1/2 C brown sugar		2 cans cherry pie filling
		1/2 C sugar

	Mix starter, flour, sugars, cinnamon, and oil in a bowl.  Place 
	cherry filling in bottom of oven; then spread the bowl of mix on top.
	Bake 25-30 minutes in covered oven.  Serves 8.


	Variations

		1.  Blueberry filling instead of cherry
		2.  Add 1 C of raisins with the fruit filling
		3.  Add 1/2 C of chopped pecans.



	Never a mention of temperature or number of coals or amount
	in any of these recipes.  From experience you can omit the
	yeast in the "Rancher's bread".   You might expect a little
	longer wait, but the times given are reasonable for the Alaskan
	culure I use.  Also you might try replacing the 1 C water with
	a second C sourdough culture.  You should expect this to make
	at least 2 loaves for a 10" oven.