Watch this episode in full on cattTV
Bread Starter Recipe
Ingredients:
1 (.25 ounce ) package of active dry yeast
¼ cup warm water (110 degrees F/ 45 degrees C)
3 cups all purpose flour divided
3 cups white granulated sugar divided
3 cups milk
Directions:
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature. On days 2 through 4, stir starter with a spoon. Day 5, stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9 stir only. On day 10 stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Once you have made the starter, consider it Day One, and ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Recipe to include with your starter gifts:
Day 1 ____ This is the day you receive the batter. Do nothing
Day 2_____ Squeeze the bag to mix
Day 3 _____Squeeze the bag to mix
Day 4 _____Squeeze the bag to mix
Day 5 _____Squeeze the bag to mix
Day 6 ____ Add 1 cup flour, 1 cup sugar, 1 cup milk. Squeeze the bag to mix
Day 7 ____ Squeeze the bag to mix
Day 8 _____Squeeze the bag to mix
Day 9 _____Squeeze the bag to Mix
Day 10 ____Pour the batter into a large bowl and add 1 cup flour, 1 cup sugar, 1 cup milk. Mix with a wooden spoon. Pour 4 – 1 cup starters into 1 gallon bags. Keep 1 for yourself and give the other 3 to friends along with a copy of these instructions.
Bread Recipe
To your 1 cup of starter add the following:
1 cup sugar
1 tsp vanilla
½ tsp salt
1 box instant Vanilla pudding mix
2 cups all purpose Flour
1 cup Milk
½ tsp baking soda
1 ½ tsp baking powder
2 tsp cinnamon
Chopped Pecans
Directions:
Pour the batter into two well greased and sugared (mix cinnamon and sugar) loaf pans. You can sprinkle some cinnamon and sugar on top as well. Bake at 325 degrees for 1 hour.
Ingredients:
2 C flour – sifted
1 tsp baking soda
¼ cup sugar
1 package instant chocolate pudding mix 4 ounces
1 cup butter or margarine
¾ cup light brown sugar
1 tsp vanilla
2 eggs
1 package 12 ounces of chocolate chips
1 cup chopped walnuts
Directions:
Sift together flour, baking soda sugar and pudding mix. Beat butter brown sugar vanilla and eggs until light and fluffy. Gradually beat in flour mixture. Stir in chocolate chips and nuts.Use a small ice cream scooper to make even amounts of batter and place each scoop onto a lightly greased baking sheets or one covered with parchment paper. Bake in 325 degree oven for about 16 minutes.
Lavender Shortbread Cookies
1 1/2 cup butter, softened
2/3 cup white granulated sugar
1/4 cup sifted confectioners sugar
2 T finely chopped fresh lavender
1 tsp grated lemon zest
2 1/2 ucps all purpose flour
1/2 cup cornstarch
1/2 tsp salt
Directions:
In a medium bowl, cream together the butter, white sugar and confectioners' sugar until light and fluffy. Mix in the lavender, and lemon zest. Combine the flour, cornstarch and salt; mix into the batter until well blended. Divide dough into two balls, wrap in plastic wrap and flatten to about 1inch thick. Refrigerate until firm, about 1hour. Preheat the oven to 325 degrees F (165 degrees C). On a floured surface, roll the dough out to 1/4 inch thickness. Be sure and use enough flour to keep your dough from sticking. Cut into shapes with cookie cutters. Place on parchment paper lined cookie sheets. Bake for 18 to 20 minutes in the preheated oven, just until cookies begin to brown at the edges. Cool for a few minutes on the baking sheets then transfer to wire racks to cool completely.
Simply mix together 1 cup of sugar and 1/3 cup lavender buds and let it sit for about 2 weeks before you use. Shake it occasionally to spread the flavor.
Ingredients:
1 cup of sugar
1/3 cup lavender buds
Directions:
Mix together the sugar and lavender buds and let it sit for about 2 weeks before you use. Shake it occasionally to spread the flavor.
Apple Dip
Ingredients:
3/4 cup brown sugar
8 oz. cream cheese, softened
1 bag Heath Toffee Pieces
1 tsp. Vanilla flavoring
Directions:
Beat sugar, cream cheese and vanilla until smooth. Stir in toffee pieces and chill before serving. Serve with fresh apple slices. Share
No comments:
Post a Comment