Combine starter, water and flour in large bowl. Mix well. Cover with plastic wrap and set in warm place (80 degrees) for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated. To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar. Sprinkle over batter and fold in gently. Let rest 5 minutes. Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes).
gar until smooth. Add egg and molasses and beat until well blended.
uart pudding basin. Combine dates and orange juice in small bowl
1. Preheat the oven to 350 \u00b0F (180 \u00b0C), and prepare 12 muffin cups with papers or cooking spray.
2. In a large bowl, mix together the egg, molasses, buttermilk, flax, and salt, and add the dates to the batter.
3. In a separate bowl, mix together the flour and baking soda (and cinnamon).
4. Gently stir the flour mixture (and orange rind and vanilla) into the egg mixture.
5. Fill the muffin cups 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted near the center comes out clean.
8 x 8\" baking pan and set aside.
In a
gether until it's glossy and smooth. Add the remaining cream
in foil and spray inside
egrees F.
Combine flour, baking soda, and salt in a small bowl
In a microwave, melt chocolate and butter; stir until smooth. Cool.
ed a disposable aluminum pan and a hot air popper (
Whisk together the flour, spices, salt and baking soda, and set aside.
In a large bowl, beat together the butter and sugar, then beat in the molasses.
Add the dry ingredients alternately with the rum.
Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
Bake the cookies in a preheated 375\u00b0F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
br>Whisk wheat bran, four, baking soda, and salt together in a bowl
n with greaseproof paper and paint the paper with
Crumb Part:
Combine dry ingredients except baking soda and work in the shortening to make crumbs.
lour, shake out excess and set aside.
In a
to balls and brown in skillet. Cool and refrigerate until
In a large bowl, combine the egg, buttermilk, molasses and melted butter.
add the flour, salt, baking soda and baking powder.
add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
turn and brown on the other side --
serve with butter and sorghum molasses or maple syrup.
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl
Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.
ater in a microwaveable container and microwave for 10 seconds. Set