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Ingredients: 1 1/2 Cup(s) Golden raisins 4 Cup(s) White flour 1 Teaspoon(s) Baking soda 1 1/2 Cup(s) Dried currants 1 Teaspoon(s) Salt 1 Cup(s) Blackberry Cordial wine 1 Teaspoon(s) Cinnamon 1 Teaspoon(s) Cloves 1 Teaspoon(s) Allspice 1 Cup(s) Alaskan Sourdough Starter 1/2 Teaspoon(s) Mace 6 Tablespoon(s) Butter 3 Cup(s) Candied fruit 1 Cup(s) White sugar 1 Cup(s) Brown sugar 3 Eggs, well beaten 1 Cup(s) Chopped nuts 2 Tablespoon(s) Grated lemon rind Directions: Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight. In the morning, cream butter with sugar and beat in eggs and lemon rind. Drain wine from raisins into creamed mixture. Stir in starter and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and shake until well-coated. Add to batter and mix thoroughly. Turn into loaf pans which have been generously buttered. Let stand in warm place for 30 minutes. Bake in oven preheated to 300 with a pan of water on floor of oven and rack as near as possible in middle of oven. Bake about 2-1/2 hours for medium-sized loaves watching carefully to see that they do not brown to quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pans. When cold drip 2 tbsp. of wine over each cake. As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or freezer. They improve with age.
Check some related videos Similar recipes: Sourdough starter #3 This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Mary rogers's sourdough biscuits At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unl Alaska sourest sourdough starter Dissolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy Homemade granola (alaskan) Mix all the ingredients; spread mixture evenly on a large cookie sheet and bake at 350 degrees (F) for 20 minutes, stirring with a fork to brown evenly. Reduce heat to 300 degrees (F) or 325 degrees (F) and continue baking until brown and fairly d Alaskan blueberry coffee cake In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, Sourdough pancakes #5 Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great Abm sourdough dill and onion rye I just realized that I never added any sugar or dry milk. It doesn't seem to miss them. Next time I'll add more dill and onion. The jars were almost empty when my baking fit struck me, so I went with what I had. I baked it on the regula Alaskan spot prawns with cannellini beans Cover the cannellini beans with water and soak overnight and drain. In a large saucepan, combine soaked beans, carrot, celery, and onion and enough water to cover. Cover and simmer until tender, about 1 hour. In a large saute pan, heat 1 tablespoo Alaskan's temptation Preheat oven to 190 C, 375 F, Gas mark 5. Grease a shallow casserole dish. Drain can of salmon, flake and set aside. Arrange one third of potatoes and half of leeks in casserole dish. Add half the salmon then a further third of potatoes and remain Sourdough banana bread Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixtur Alaskan seafood marinade In medium saucepan, over medium heat, combine all ingredients. Cook, stirring until smooth, 5 to 7 minutes. Cool to room temperature. Marinate seafood 30 minutes prior to grilling. Makes approximately l l/2 cups. Sourdough starter Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get something with a lid. I use a vinyl plastic food-storage container. Mix flour and water (and optionally yeast). Let the starter Sourdough starter #6 Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, Sourdough white bread - abm - regular loaf Source: Electric Bread If you're in the pioneering spirit, here's a sourdough for you. Yes, sourdough IS possible in a bread machine - for bakers with the time, patience and adventursome spirit to see this most-independent bread to completion. Sourdough pizza shells Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready a Sourdough sesame bread SOURCE: Great Bread Machine Recipes by Norman A. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. This is a combination of sourdough and whole wheat, enhanced with the nutty flavor of sesame seeds Alaskan rock fish a la mary Here's the recipe for the Alaskan Rock Fish that I fixed for Hank's birthday. It's a very tender, mild white fish. I fried the fillets just like we do on Friday nights at our fish fry. The rock fish almost fell apart just turning th Sourdough starter #5 Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. Sourdough rye This is a tasty; chewy bread. ANNA-LODI-CA Skillet steak and onion on sourdough toast Start with mugs of tomato soup, then serve a tossed green salad with these open-face sandwiches. To wrap up such a straightforward Rocky Mountain-style dinner, put out giant sugar cookies, a basket of pears and a bowl of candied almonds. Can be Alaskan amber beer red beans and rice In a crockpot or a heavy 3 quart pan place all the ingredients except the beans to a boil and simmer for an hour or two. Add the beans and simmer for another hour or two. Mash a few of the beans with a spoon to thicken the liquid.. Do not use a German fruitcake Cream butter, sugar and eggs until light. Sift flour, allspice, cinnamon and nutmeg together. Add soda to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture, mixing after each addition. Fold in preserves, pecans and va Sourdough starter #4 Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also th White alaskan salmon with horseradish crust and a tomato-fennel coulis To make the coulis: In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and sundried tomatoes, and cook until tomatoes are cooked down. Add white wine and sim Sourdough whole wheat bread with cheddar cheese 1. Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions. 2. At the beeper (or at the end of the first kneading in the Panason Gf starter for sourdough This recipe is intended for people who are allergic to gluten and cannot make starter with wheat flour. In a quart glass container or crock, add the sugar to the warm water. Dissolve the yeast in the mixture. Add the flour, stirring well. Let sit in a war Sourdough starter #2 Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. "faux" sourdough All ingredients should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". NOTES : I have a very good "faux" sourdough recipe that my family Sourdough pancakes #2 Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. Sourdough pancakes #1 Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. Alaska sourdough pancakes Put starter in large bowl. Add 2 cups flour and 2 cups milk. Mix well and cover. Leave in warm place overnight. Next morning take out 1 cup starter. Leave room temperature 12 hours. To remaining sponge add 2 eggs, 1 tsp soda, 2 tb surgar, 1 ts sal Sourdough french toast 1 - Preheat pan to medium high heat. 2 - Crack eggs into a bowl or dish deep enough to submerge your bread slices 3 - Using a fork, mix the eggs until well beaten 4 - add milk and mix 5 - add vanilla, cinnamon and mix 6 - grease pan if desired 7 - submerg Sourdough pumpernickle Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, s Sourdough french bread Combine milk, sugar, salt and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 degrees F.). Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. Knead until smoo Sourdough cornbread Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. Sourdough maple walnut bread #2 A twist on a basic sourdough. Rises to approximately 3/4 of the pan. Flour equivalents: 4 1/2 cups. Setting: medium. Timer: No (milk, egg) Nutritional analysis per 1 oz. slice: 105 calories, 1.8 g fat (0.2 g sat. fat), 4.6 g protein Sourdough applesauce cake Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixtu Sourdough raisin bread SOURCE: The Bread Machine Cookbook by Melissa Clark, copyright May 1993, ISBN #0-425-13733-3. Formatted by Ursula R. Taylor. This is an especially nice version of sourdough because the sweet raisins play off wonderfully against the s Another sourdough starter 4 tb Sugar 2 1/2 c Flour 3 x Eggs 1 tb Salt 1 c Sour cream 1/3 c Bacon grease Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup star The doctor's sourdough bread Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed Alaskan fish bake 1. Gently boil carrot, celery, onion and bouillon in water in pot, covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20 minutes (not all liquid will be absorbed). 2. Combine flour, garlic salt, dill and onion powder on waxed paper. Alaskan pale ale peasant bread for bread machine (dough) Place ingredients in the bread machine and process on the dough cycle. The resulting dough will be moist and slightly sticky. Shape into loaf pan or as a round load on a cookie sheet. Allow to rise in a warm place for 1-3 hours. This is a slow r Sourdough dill bread NOTE: For Panasonic/National machines, use 2 1/2 tsp. of yeast for the 1 1/2 pound loaf. SOURCE: Great Bread Machine Recipes by Norman a. Garrett, copyright 1992, ISBN #0-8069-8724-3. Formatted into MM by Ursula R. Taylor. He Sourdough pancakes #3 Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. Sourdough bread - abm Note: 6 servings for Large (1.5 lb) loaf, set to 4 for Medium or 3 for Small. Put everything in the machine in the order suggested by your manufacturer, lock and load on regular cycle. From: Bread Machine Cookbook (vol I) by Donna Rathmell German Sourdough buttermilk cheese bread abm All ingredients should be at or above room temp before starting. Add in order listed. Select White Bread and press Start. Check for the proper amount of liquid after about 1 minute. Add liquid or flour as required at that time. Abm sourdough beer bread probably be timed. With only 2 cups of flour, this makes a small (14 oz) loaf with a crunchy crust and a light interior. Not a dense bread. It's a rustic looking loaf that ought to be just the thing with stews or hearty soups. *Rye sarter: 2 Fruitcake with black berry wine on top Cream butter and sugar till light. Add eggs one at a time beating well after each. add milk and cream together, then add fruit and flour mixture. Bake at 375 degrees for 45 minutes to 1 hour. Test for being done. After cake cools, pour blackberry wine Christmas fruitcake cookies Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container. "foolproof" sourdough starter From: Wendy Lockman <wlockman@ra1.randomc.com> Date: Fri, 19 Apr 1996 18:40:49 -0400 Mix the milk and yogurt together in a glass, pottery or plastic container.(NOT metal) Keep a lid on it, but don't seal it. (sealed starters have been