Missing a lot!

Wow! Haven't been on in a while and everyone writes, so I am sorry if I haven't read your blog for a bit. Just wanted to let everyone know that I am living at a friends and am unable to get online as much.

So, Happy Thanksgiving to all and hoping to get on this coming Friday!

Turkey day, here we come!!!

Sourdough Half and Half Bread

Sourdough Half & Half Bread

By Rita Davenport

2/3 cup powder milk

2 cups warm water

1 package active dry yeast

3 cups whole wheat flour

3-4 cups all-purpose flour

¾ cup starter

¼ cup molasses

1 tablespoon salt

3 tablespoons butter, softened

1 teaspoon baking soda

In a large bowl, combine milk powder and water. Stir in yeast. Set aside to soften 5 minutes. Stir until yeast dissolves. Stir in whole-wheat flour, 1 cup all-purpose flour and sourdough starter. Beat until thoroughly combined. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size. Stir down dough. Stir in molasses, salt and butter; set aside. Add baking soda to 1 cup remaining flour. Stir into whole-wheat mixture. Gradually stir in enough remaining all-purpose flour to form a medium-stiff dough. Turn out onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 8 to 10 minutes or until smooth and elastic. Place kneaded dough in greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place fee from drafts. Let rise 1 to 2 hours or until doubled in size. Generously grease two 9”x5” loaf pans; set aside. Punch down dough. Shape into 2 loaves and place in prepared pans. Cover with a cloth and set in a warm place free from drafts. Let rise about 2 hours or until doubled in size. Preheat oven to 375˚. Bake 45 minutes or until loaves sound hollow when tapped with your fingers. After 30 minutes, if loaves are golden brown, cover with a tent of foil to prevent further browning. Turn out of pans. Cool top side up on a rack. Makes 2 loaves. *Glenda’s note: I use only 1 teaspoon salt instead of 1 tablespoon. Also I make into 2 round loaves and bake on cookie sheet that has been greased with cornmeal sprinkled on.

Peanut Butter Fudge

RECIPE BACKSTORY
We have always like peanut butter fudge and my grandmother made the best. She sent (back in 1970) me her recipe and in it, she wrote to add enough canned milk to make the mix good and runny. This is where I never could get it right. So, when peanut butter chips came out I made mine like the chocolate fudge from the marshmallow creme jar, but add extra peanut butter. And now we have pb fudge for Christmas every year, since 1991. Also put on my other blog: http://mymomsfilebox.blogspot.com/2009/11/peanut-butter-divinity.html, the recipes of my mom's and grandmother's recipes.


INGREDIENTS
3 cups sugar
3/4 butter
2/3 cup canned evaporated milk
1 package (10 ounces) peanut butter chips, Resses' brand
3 tablespoons peanut butter, creamy kind
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla
DIRECTIONS
Stir together butter, sugar, and milk in heavy 3 quart saucepan.
Bring to full boil stirring constantly.
Boil 5 minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
Remove from heat.
Gradually stir in peanut butter and peanut butter chips until melted.
Add marshmallow creme and vanilla and mix until well blended.
Pour into greased with butter pan, 9"x13".
Cool at room temperture, cut into squares.
Makes about 3 pounds of candy.

Sourdough Sam's - donut's

Ok, here it is the best donuts, I have ever made! This recipe comes from my Sourdough Cookbook, by Don and Myrtle Holm. I have been making these since the 80's.. Enjoy!!!!

Sourdough Sam's
1/2 cup sourdough stater
1/2 cup sugar
2 tablespoons oil
2 cups flour
1 teaspoon baking power
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 egg yolks or 1 whole egg
1/3 cup buttermilk
Sift dry ingredients, stir into liquid, roll out, and cut, with donut cutter. Then heat some oil to 390 degrees and fry. Makes 17 donuts and holes. Dust with granulated sugar or a mixture of cinnamon and sugar, or powered sugar in a paper bag.