Just three ingredients and no kneading~
2 cups self rising flour
3 tablespoons sugar
1 12 ounce can or bottle of beer at room temp
gently mix flour, sugar and beer until just blended. spread batter in a greased 9x5 inch bread pan
(dont worry about making it smooth on top looks better the less fuss you give it.) Bake in a 350 degree oven 20 or 30 mins or until toothpick inserted in it comes out clean. Drizzle with melted butter if you want (yummy!)
we always had beer bread with stews its great for dipping but you can get creative with this and add cheese if you want or just about anything...its not fussy ;)
Thursday, 25 August 2011
Wednesday, 24 August 2011
Herman (Sourdough Starter) Recipe
According to what I can find it has been floating around since about 1980 in Battle Creek , Michigan. Where Herman is from origionally is anyones guess! I will give you the real quick basics on how to make a batch of your own Herman (in case your new to it) and then I will share the recipes my mom had for Him.
2 Cups very warm water
1 package dry yeast
2 cups of flour
in a plastic or glass bowl (never metal) combine the water and the yeast and stir to disolve . Stir in the flour and let stand over night in a warm place ( i usually cover mine with a tea towel or plastic wrap and place him in the oven (but not when its on!)
in the morning it should be double in size and be bubbly textured. now mix in 1 cup milk, 1 cup flour,and half a cup of sugar and stir. store in a loosley fitting container in the fridge. now you just stir him every morning until the 5th day. on the 5th day, after you stirred him down you feed him 1 cup of milk, 1 cup of flour and 1/2 cup sugar again.On the 10th day you stir him and divide him in half. the one still left in the container you feed, the half you took out you either use in recipes provided or give away to a friend for them to start their own batch! never use the starter on the day it is fed, and remove amount if needed for baking before feeding. Do not let starter get below a cup. Easy right?
Herman Coffee Cake
2 Cups 10 day old starter
2 cups flour
2/3 cup oil
1/2 teaspoon soda
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon cinnamon
Combine all ingredients and pour into a greased 9x13 inch pan. sprinkle with topping (recipe follows)
Topping
1 tablspoon flour
1 tablespoon cinnamon
1 cup of brown sugar
1/2 cup melted butter
combine ingredients. with spoon swirl mixture through coffee cake batter. Bake cake 35 to 40 minutes in a 350 degree oven. When removed from oven top with glaze (recipe follows)
Glaze
1 stick of butter (1/2 cup)
1 cup brown sugar
1/4 cup milk
combine and bring to a boil. then boil 5 minutes longer over medium heat. pour over coffee cake.
(have had this cake before is delish even without the glaze)
Herman Cinnamon Rolls
2 cups Herman starter
2 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
4 teaspoons baking powder
1/2 cup oil
soft margarine or butter
cinnamon sugar
stick melted butter
1 cup brown sugar, firmly packed
1/2 cup nuts
mix starter, flour, salt, soda, baking powder, and oil. knead on a floured board lightly until dough is not sticky. Roll out dough in rectangle 1/4 inch thick. Spread with soft magarine. Sprinkle heavily with cinnamon sugar. Roll up dough jelly roll fashion. Cut into 1/2 inch slices. Combine melted butter, brown sugar, and nuts. Spread in bottom of 9x13 inch baking pan. Place slices, flat side down on top of butter mixture. Bake in a 350 oven about 30 minutes or until rolls are golden brown. invert on serving dish.
Herman Pancakes
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup herman starter
2 eggs, well beaten
combine flour, baking powder,salt, and soda and add to remaining ingredients. Mix just enough to moisten the dry ingredients. Pour 1/4 cup of the batter on a hot greased griddle for each pancake.
2 Cups very warm water
1 package dry yeast
2 cups of flour
in a plastic or glass bowl (never metal) combine the water and the yeast and stir to disolve . Stir in the flour and let stand over night in a warm place ( i usually cover mine with a tea towel or plastic wrap and place him in the oven (but not when its on!)
in the morning it should be double in size and be bubbly textured. now mix in 1 cup milk, 1 cup flour,and half a cup of sugar and stir. store in a loosley fitting container in the fridge. now you just stir him every morning until the 5th day. on the 5th day, after you stirred him down you feed him 1 cup of milk, 1 cup of flour and 1/2 cup sugar again.On the 10th day you stir him and divide him in half. the one still left in the container you feed, the half you took out you either use in recipes provided or give away to a friend for them to start their own batch! never use the starter on the day it is fed, and remove amount if needed for baking before feeding. Do not let starter get below a cup. Easy right?
Herman Coffee Cake
2 Cups 10 day old starter
2 cups flour
2/3 cup oil
1/2 teaspoon soda
1 cup sugar
2 eggs
2 teaspoons baking powder
1/2 teaspoon cinnamon
Combine all ingredients and pour into a greased 9x13 inch pan. sprinkle with topping (recipe follows)
Topping
1 tablspoon flour
1 tablespoon cinnamon
1 cup of brown sugar
1/2 cup melted butter
combine ingredients. with spoon swirl mixture through coffee cake batter. Bake cake 35 to 40 minutes in a 350 degree oven. When removed from oven top with glaze (recipe follows)
Glaze
1 stick of butter (1/2 cup)
1 cup brown sugar
1/4 cup milk
combine and bring to a boil. then boil 5 minutes longer over medium heat. pour over coffee cake.
(have had this cake before is delish even without the glaze)
Herman Cinnamon Rolls
2 cups Herman starter
2 cups flour
1/2 teaspoon salt
1/2 teaspoon soda
4 teaspoons baking powder
1/2 cup oil
soft margarine or butter
cinnamon sugar
stick melted butter
1 cup brown sugar, firmly packed
1/2 cup nuts
mix starter, flour, salt, soda, baking powder, and oil. knead on a floured board lightly until dough is not sticky. Roll out dough in rectangle 1/4 inch thick. Spread with soft magarine. Sprinkle heavily with cinnamon sugar. Roll up dough jelly roll fashion. Cut into 1/2 inch slices. Combine melted butter, brown sugar, and nuts. Spread in bottom of 9x13 inch baking pan. Place slices, flat side down on top of butter mixture. Bake in a 350 oven about 30 minutes or until rolls are golden brown. invert on serving dish.
Herman Pancakes
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 cup herman starter
2 eggs, well beaten
combine flour, baking powder,salt, and soda and add to remaining ingredients. Mix just enough to moisten the dry ingredients. Pour 1/4 cup of the batter on a hot greased griddle for each pancake.
Friendship Fruit
I was feeling homesick (again) so I pulled out my folder of my moms recipe book. It might look like a plain little manilla folder stuffed full of missmatched papers but inside it holds a ton of memories, good times and the secrets to many good dishes! I decided that today I would revive Herman (he's a sourdough starter recipe that has been around for decades...) and Lo and Behold! There was Herman just like I remembered him, and the next page was Friendship Fruit, something we just never seemed to get around to making.
After I began Herman and left him I got curious...Does he still exist out there? Thanks to Google I found several different Herman recipes still alive today, a few minor variations of course but lots of new recipes as well! I found an old post from 2007 of a Blogger named Karen who was looking for the recipe of Friendship Fruit and curious how Herman got his name.
So, here is what I know... In 1983 the Battle Creek Enquirer of Michigan published a small little pamphlet book for the holidays. In it is some beautiful recipes for breads, cakes, candies ~ all sorts of confectionary! It also has Friendship Fruit in it, that apparently has been around since 1974 and usually for toppings of cakes and icecream. Here is the recipe for the fruit as well as three recipes it included.
Friendship Fruit
the recipe makes enough for two batches of fruit sauce, one for you and one to a friend to start a second batch. The fruit mixture can be kept going for ages,if the dividing process is repeated every two weeks and the fruit is kept in a warm place.
3/4 cup of canned peaches in heavy syrup, drained and cut into peices
3/4 cup of canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries, cut in half
1 1/2 cup of sugar
1 package of active dry yeast
Combine ingredients and place in a glass jar with a loose cover, such as an apothecary jar. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make the sauce. Makes 2 Cups.
Friendship Fruit Sauce
1 cup of fermented fruit
1/2 cup canned peaches in heavy syrup,drained and cut into peices
1/2 cup of canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries
1 cup sugar
Combine all ingredients in a glass jar with a loose cover; stir well and put in a fairly warm place. continue to stir once a day. sauce can be served after one week.
1 cup of fruit and 1 cup of sugar must be added every two weeks to keep the mixture "working". Divide fruit, if you have not used any and then make the additions. If desired, you may add peaches first, then pineapple alone, in two weeks. Never seal the jar tightly and never refriderate the fruit.
Friendship Fruit Cake
1/2 cup butter
1 cup of sugar
4 eggs
3 cups of flour
2 teaspoons soda
1 teaspoon cloves
1 teaspoon all-spice
1 1/2 cups applesauce
1 cup raisins
3/4 cup coconut
1 cup chopped nuts
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add dry ingredients alternatively with applesauce to creamed mixture. Fold in brandied fruit, raisins, coconut, and nuts. Bake in a well buttered 9 inch tube pan in a 300 degree oven 70 to 80 minutes or until done. Cake may also be baked in two 9x5 inch bread pans.
Upside down cake
1/4 cup of maragine or butter
1/3 cup brown sugar, packed
1 cup friendship fruit, drained
1/3 cup chopped nuts
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup friendship fruit syrup
1/4 cup oil
2 eggs
Melt butter in an 8 inch square baking pan. Add brown sugar, Friendship Fruit and nuts; mix well. Set aside.
In a medium mixing bowl, combine remaining ingredients; mix well. Pour batter over topping in pan. Bake in a 350 degree oven 40 to 45 minutes until golden brown.Cool five minutes; loosen edges of cake with a knife and invert onto serving plate. Serve warm with whipped topping or ice cream.
(cannot say if these are any good as not tried them and the recipes are copied exactly as they were printed...Enjoy!)
After I began Herman and left him I got curious...Does he still exist out there? Thanks to Google I found several different Herman recipes still alive today, a few minor variations of course but lots of new recipes as well! I found an old post from 2007 of a Blogger named Karen who was looking for the recipe of Friendship Fruit and curious how Herman got his name.
So, here is what I know... In 1983 the Battle Creek Enquirer of Michigan published a small little pamphlet book for the holidays. In it is some beautiful recipes for breads, cakes, candies ~ all sorts of confectionary! It also has Friendship Fruit in it, that apparently has been around since 1974 and usually for toppings of cakes and icecream. Here is the recipe for the fruit as well as three recipes it included.
Friendship Fruit
the recipe makes enough for two batches of fruit sauce, one for you and one to a friend to start a second batch. The fruit mixture can be kept going for ages,if the dividing process is repeated every two weeks and the fruit is kept in a warm place.
3/4 cup of canned peaches in heavy syrup, drained and cut into peices
3/4 cup of canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries, cut in half
1 1/2 cup of sugar
1 package of active dry yeast
Combine ingredients and place in a glass jar with a loose cover, such as an apothecary jar. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make the sauce. Makes 2 Cups.
Friendship Fruit Sauce
1 cup of fermented fruit
1/2 cup canned peaches in heavy syrup,drained and cut into peices
1/2 cup of canned pineapple tidbits in heavy syrup, drained
6 maraschino cherries
1 cup sugar
Combine all ingredients in a glass jar with a loose cover; stir well and put in a fairly warm place. continue to stir once a day. sauce can be served after one week.
1 cup of fruit and 1 cup of sugar must be added every two weeks to keep the mixture "working". Divide fruit, if you have not used any and then make the additions. If desired, you may add peaches first, then pineapple alone, in two weeks. Never seal the jar tightly and never refriderate the fruit.
Friendship Fruit Cake
1/2 cup butter
1 cup of sugar
4 eggs
3 cups of flour
2 teaspoons soda
1 teaspoon cloves
1 teaspoon all-spice
1 1/2 cups applesauce
1 cup raisins
3/4 cup coconut
1 cup chopped nuts
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together. Add dry ingredients alternatively with applesauce to creamed mixture. Fold in brandied fruit, raisins, coconut, and nuts. Bake in a well buttered 9 inch tube pan in a 300 degree oven 70 to 80 minutes or until done. Cake may also be baked in two 9x5 inch bread pans.
Upside down cake
1/4 cup of maragine or butter
1/3 cup brown sugar, packed
1 cup friendship fruit, drained
1/3 cup chopped nuts
1 1/4 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 cup friendship fruit syrup
1/4 cup oil
2 eggs
Melt butter in an 8 inch square baking pan. Add brown sugar, Friendship Fruit and nuts; mix well. Set aside.
In a medium mixing bowl, combine remaining ingredients; mix well. Pour batter over topping in pan. Bake in a 350 degree oven 40 to 45 minutes until golden brown.Cool five minutes; loosen edges of cake with a knife and invert onto serving plate. Serve warm with whipped topping or ice cream.
(cannot say if these are any good as not tried them and the recipes are copied exactly as they were printed...Enjoy!)
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