Some favorite recipes

jimwcoleman

PUMPKIN BREAD

Makes two loaves

2 cups unsifted all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
2 eggs
1 pound pumpkin( 1 1/2 cups fresh pumpkin)

1. lightly grease two 9-by-5-by-3 inch loaf pans. Preheat 325F.

2. Sift flour with salt, baking powder, soda, and spices; set aside.

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3 29 oz. cans sweet potatoes
2 eggs, beaten
1 cup sugar
1 cup soft butter
1 teaspoon vanilla

TOPPING:
1 cup brown sugar
1 cup pecans, chopped
1/3 cup butter, melted

Warm sweet potatoes in pan and pour off juice. Ad the other ingredients and whip until smooth. Spread into 9x13 inch dish. Mix topping ingredients together and sprinkle on top of whipped potatoes.

Bake at 350 degrees for 30 minutes (usually longer).

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ROUND: On an unfloured work surface, use two slightly cupped hands to tuck the sides of the dough to meet underneath the mass, rotating the dough as you do so. After a few tucks the dough will form into a tight ball. Place the dough on a work surface that has been dusted with cornmeal, semolina meal or course wheat flour, or in a basket that has been lined with a well-floured towel. Cover with plastic wrap or a clean damp towel for proofing.

jimwcoleman

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup butter/margarine
1 cup sourdough starter
1/2 cup buttermilk
2 tbs. butter or margarine, melted

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Overnight starter:
1 cup sourdough starter
2 cups warm water
2 1/2 cups all-purpose flour

Bread:
1 cup milk
3 tbs butter/margarine
3 tbs sugar
2 tsp salt
1 tbs active dry yeast
1/4 cup warm water
6 to 7 cups flour
Vegetable oil for tops of bread

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1 cup milk
1 tsp yeast
2 tbs warm water (105F)
1 1/2 cup starter
1 1/2 tbs salt
2 tbs sugar
2 tbs vegetable oil
3-4 cups flour

Heat milk almost to a boil but DO NOT BOIL! Allow milk to set 10 minutes to cool. Sprinkle yeast over cooled milk to soften. Let sit five minutes.

In a large mixing bowl, combine starter, salt, sugar, oil, and cooled milk/yeast mixture. Stir in flour until stiff.

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YEAST STARTER:
1 cake yeast
2 cups warm water
2 cups high gluten flour
1 tbs sugar

Combine ingredients and place in a glass container. Cover with cheesecloth and let stand at room temperature for 48 hours, stirring it down several times. Replenish starter with equal amounts of flour and water.

SOURDOUGH BREAD:
1 cup hot water
3 tbs sugar
1 tbs butter
1 1/2 cups starter
4 to 5 cups high gluten flour
2 tsp salt
1 cake yeast, dissolved in 2 tbs warm water

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DOUGH:
1 pkg. dry yeast
1 cup warm water
1/2 cup sugar
2 tsp. salt
1/2 cup melted butter
2 cups starter
5 cups flour (roughly)

Combine yeast and warm water in bowl, stirring until dissolved. Add in dry ingredients. Stir in starter and 2 cups of flour - beat until smooth. Add flour to make workable dough. Knead until smooth and elastic. Cover, let rest. Prepare filling.

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1 package active dry yeast
2/3 cup warm water
1 tbs sugar
1/4 cup light oil
1 tsp. salt
2 cups bread flour
Oil to brush on bread sticks
1 egg white beaten with 2 tbs water for glaze
Sesame seeds, poppy or coarse salt

Butter a large baking sheet.

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2 cup Split peas; rinsed
6 cup Water
1 tsp Salt
1/2 tsp Ground cumin, or to taste
1 lb Pork sausage

Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency.

Adjust seasonings to taste.

Just before serving, pan-fry chopped sausage until done.

Serve soup in individual bowls.