Hush Puppies

 From Linda Stephens, Harrogate, TN

• ½ c corn meal
• ½ c flour
• 1 diced onion
• ½ c buttermilk

Mix together. Rinse out cup that had buttermilk in it with ¼ c water. Add with 3 sprinkles garlic salt and 5 sprinkles onion salt. Let set 10 min and fry in deep pan in oil in round balls. Serves 6-8. 

Overnight Refrigerator Rolls

 from Grace Day, Harrogate, TN

• 2 pkgs yeast
• 2.5 c warm water
• ¾ c melted shortening
• ¾ c sugar
• 2 well-beaten eggs
• 8 to 8.5 c flour
• 2.5 tsp salt

Soften yeast in warm water. Add shortening, sugar, eggs, 4 c flour and salt. Stir and then beat until smooth about 2 in. Stir in remaining flour, use hands, working until air bubbles form. Cover tightly and store in refrigerator overnight or until needed. When ready to use, punch down dough and pinch of ⅓. Cover remaining dough and return to frig. Make into rolls. Allow to rise in a warm place until double in bulk. Bake 400 degrees. ⅓ of dough makes 12 rolls.

These rolls were famous at First Baptist Church in Harrogate.

Stir Bread

 From Otella Pettigrew, Harrogate, TN

• 1 pkg yeast
• 2.5 c unsighted flour
• 2 T sugar
• 1 tsp salt

Mix all this together.

Heat together 1 c milk and 2 T Crisco.

Put milk mix with dry mix, add 1 egg, beat 300 strokes. Let rise. Stir down. Place in pan, bake 350 degrees for 20 min, then cover with foil and put foil under the pan and bake 20 more minutes.

Whole Wheat Bread

 From Grace Day, Harrogate, TN

Step 1:

Heat together until melted and cool to lukewarm ¾ c milk and 5 T margarine. Add this to ⅓ c molasses.

Step 2:

Dissolve 1.5 c real warm water with 2 pkgs yeast and ¼ c sugar. Add this to 1 well-beaten egg.

Step 3:

Measure out 3.5 c whole wheat flour plus ½ c wheat germ plus 1 T salt, 3.5 c white flour, and 3 T rye flour.

Combine ingredients in step 1 and 2. Add about 2 c of each flour and beat til smooth. Add enough of each remaining flours to make a soft dough. Knead 8-10 minutes. Let rise til double. Divide into 2 equal parts and let rest for 10 minutes. Then form into loaves and let rise until double. Bake 350 degrees about 30 min. Makes 2 loaves. 

Spoon Yeast Rolls

 From Betty Davis, Harrogate, TN

• 1 pkg yeast
• ½ c sugar
• ¾ c Crisco oil
• 2 c warm water
• 1 egg
• 4 c self-rising flour

Place yeast in warm water. Add other ingredients with beaten egg. Stir till well mixed. Place in air tight bowl and refrigerate. Can keep up to 2 weeks. When ready to use, drop by spoon full into well greased muffin tins. You can let them rise in warm place for an hour or put in oven immediately. Bake 350 degrees for 15-20 minutes. Yields 2 dozen. Stir dough down each time you use from it. 

Angel Biscuits

 From Winnie Day, Harrogate, TN

• 1 pkg yeast
• 2 T warm water
• 5 c flour
• 1 tsp soda
• 2 T sugar
• 3 tsp baking powder
• 1.5 tsp salt
• 1 c Crisco
• 2 c buttermilk
• Melted butter

Dissolve yeast into warm water. Sift dry ingredients, cut in shortening. Add buttermilk to mixture. Stir thoroughly till moistened. Turn out on floured board and knead one or two minutes. Cute with a 2 inch biscuit cutter. Dip in butter. Fold as rolls. Place on untreated baking sheet. Bake 400 degrees for 12-15 min. Yields 2.5 dozen.

Sourdough Oatmeal Muffins

 Combine and soak for one hour.

• 1 cup oats (I used rolled)
• 1 cup milk  (I used coconut)

Grease 12 muffin cups - oven 400, bake 20-25 minutes

Mix wet:

• ½ cup starter (levain)
• ⅓ cup oil
• 1 egg
• ½ cup raisins (I used craisins and nuts)

Mix dry:

• 1 cup flour
• 1.5 tsp baking powder
• ¼ tsp soda
• ½ tsp salt
• ½ cup brown sugar

Add wet to dry. Mix oats in until just moistened. Bake. 

These were VERY good!

Sourdough Mexican Cornbread

 Grease 13 x 9 pan, oven 400 for 30-35 minutes

Mix dry ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1 tsp baking powder
• ¾ tsp soda
• 1 tsp salt
• 2 Tb sugar

Mix wet:

• 2 eggs
• 1 cup starter, 1.5 cup milk
• ¼ cup oil

Stir into dry until just moistened.

Combine: 

• 1 cup creamed corn
• 1 medium chopped onion
• 1 can chilies - 4 oz
• 1 jar pimientos - 4 oz
• 1.5 cup cheese - 6 oz

Fold into other mixture and pour into pan. 

Sourdough Hush Puppies

 Combine:

• 1.5 cup cornmeal
• ½ tsp soda
• ½ tsp salt
• 1 tsp sugar
• ¼ cup dry milk

Stir in this mixture:

• 1 cup starter
• 1 egg, ½ c onion

Fry in hot fat.

Angel Sourdough Biscuits

•  1 tsp yeast
• 2 Tb warm water
• 1.25-1.5 cups flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp sugar
• ¼  cup shortening 
• 1 cup starter
• ¼ cup melted butter

Mix 1st eight ingredients  and roll out. Cut biscuits and dip in butter. Rise 1 hour. Bake 20-25 min at 400.

Makes 18-20

Salt Rising Bread

 In an old recipe book I had:

• The night before, in a quart jar, add:
• 2 cups boiling water
• 2 med potatoes sliced thin
• 3 Tb white corn meal
• 3 Tb sugar
• Pinch of soda

cover jar and set in warm place all night. Next morning a foam should have risen on the liquid and an odor can be noticed. Pour into a large bowl. Scald one pint of sweet milk and allow it to cool to lukewarm. Add to the bowl with 3 Tb sugar and one pinch soda. Add enough flour to consistency of paste. This is the sponge. Let rise to double about an hour. Now add shortening about the size of an egg, sprinkle salt over this about one tsp, and add flour to knead. Pour out on table and knead as you would other light breads. Place in loaf pans (well-greased). Bake 375 for 15 minutes and then 350 for 45 to 50 minutes in all.

I don’t know about this. I might research other recipes before trying.

Sandy’s Danish Puff

 Oven 350

Cut ½ cup butter into 1 cup flour until size of peas

Sprinkle with 2 Tb water and mix with fork.

Gather pastry into a ball, and divide in half. Pat each half into a rectangle 12 x 3 inches about 3 inches apart.

Heat ½ cut butter and 1 cup water to a rolling boil and remove from heat. Quickly stir in 1 tsp almond extract and 1 cup flour. Stir vigorously over low heat until mix forms a ball, about 1 minute. Remove from heat. Add 3 eggs, beating til smooth and glossy. Spread half over each rectangle. 

Bake until topping is crisp and brown, about 1 hour. Cool.

Spread with glaze:

1.5 cup powdered sugar

2 Tb butter

1.5 tsp vanilla

Add 1 to 2 Tb water a tsp at a time.

Sourdough Biscuits

• 1 cup starter
• 1 cup flour
• ¼ cup Crisco
• 1.5 tsp sugar
• 1 tsp baking powder
• ¼ tsp salt

Cut straight down with the biscuit cutter; do not twist. Let rise 10 minutes or so. 

Jamaican Hard Dough

  From New World Sourdough book

Made this May 2021  not bad

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 110 g warm water

Mix to incorporate. Cover and proof 3-4 hours until double. Use immediately or refrigerate 12 hours for next day.

Final Dough Mix

• 500 g bread flour
• 300 g water
• 110 g levain
• 50 g unsalted butter
• 8 g salt
• oil for preparing pan

1. Mix all ingredients until incorporated. Cover and proof 4 hours.
2. Coat loaf tine with oil
3. Turn dough out onto floured surface and shape into a roll. Place into the oiled tin. Cover and proof 4 hours.
4. Preheat oven 375. Brush loaf with water. Bake 20-25 min until golden on top.

Cuban Muffins

  From New World Sourdough book

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 110 g warm water

Mix to incorporate. Cover and proof 3-4 hours until double. Use immediately or refrigerate 12 hours for later.

Final Dough Mix

• 250 g EACH bread flour and all-purpose flour
• 330 g warm water
• 150 g levain
• 65 g lard (or oil)
• 25 g light brown sugar
• 10 g salt

cornmeal for dusting

1. Mix flours, water, levain, lard, sugar and salt until incorporated.
2. Cover and ferment at room temp 6 hours. Refrigerate overnight or 8-10 hours.
3. Line sheet pan with parchment and dust with cornmeal.
4. Place dough on floured work surface and flatten into rectangle ¾ inch thick. Use round 3-4 inch cutter for 8 disks and place onto pan.
5. Let proof 30 min and cook.
6. Heat cast iron skillet over med-low heat until hot.
7. Dust skillet with cornmeal and semolina. Add muffins and cook for 4-5 minutes per side.
8. Let cool about 20 min to ensure inside is fully cooked.

Sourdough Pizza Crust

  From New World Sourdough book

Levain build

• 60 gr mature sourdough starter
• 120 g bread flour
• 120 g warm water

Mix until incorporated. Cover and proof 3-4 hours or until doubled. Use immediately or refrigerate 12 hours for next day.

Final Dough mix

• 500 g bread flour
• 500 g all-purpose flour
• 670 g water
• 100 g levain
• 20 g salt
• olive oil for coating

1. Mix all until incorporated. Cover and rest at room temp 15 hours.
2. Place on floured surface and divide in half. Shape into a roll.
3. Coat two sheet pans with oil put each roll onto pan.
4. Rub oil over the dough, cover with plastic wrap and proof 5 hours more.
5. Preheat oven 500 degrees.
6. Rub more oil over dough and use hands to flatten out, trying to cover the whole sheet.
7. Put desired toppings on and bake 25 minutes. 

Sourdough English Muffins

  From New World Sourdough book

Levain build

• 50 g starter
• 50 g bread flour
• 50 g whole-wheat flour
• 100 g warm water

Mix all until incorporated and proof 3 to 4 hours until double. Use immediately or refrigerate for 12 hours for next day.

Final dough mix

• 250 g bread flour
• 100 g all-purpose flour
• 50 g semolina flour plus more for dusting
• 50 g whole wheat flour
• 50 g spelt flour
• 310 g water
• 100 g levain
• 20 g salt

1. In large bowl, mix flours, water, levain, and salt until incorporated. Cover and let rest for 6 hours. Refrigerate dough for 15 hours more.
2. Turn onto a floured surface and stretch into a rectangle about ½ inch thick.
3. Line a sheet pan with parchment and dust it liberally with semolina and cornmeal.
4. Use a 3 or 4 inch round baking ring or cup, cut out about 10 circles from the dough. Place each on the baking sheet and dust tops with a bit more cornmeal.
5. Cover and let proof 1 hour.
6. Heat a cast iron skillet over med-low heat.
7. Dust the skillet with cornmeal and semolina.
8. Place muffins in skillet and cook 4-5 min per side until golden brown on top and bottom and lighter on the sides.
9. Let rest 20 min to ensure inside is fully cooked before cutting.

Olive Oil and Sea Salt Sourdough

 From New World Sourdough book

Levain build:

• 100 g mature sourdough starter
• 200 g bread flour
• 180 g warm water

This makes 2 big loaves. To build, mix starter, flour and warm water until incorporated. Cover with bowl and proof 3 to 4 hours until double. Use immediately or refrigerate 12 hrs to use next day.

Final Dough Mix

• 1 kg all-purpose flour
• 200 g olive oil, plus more for coating
• 650 g water
• 25 g sea salt, plus more for sprinkling
• 350 g levain
• Oil for proofing and baking

1. In large bowl, mix all until no dry flour remains. Turn out and knead until smooth on the surface.
2. Transfer to a large bowl coated with oil and rise 4 hours. Cover and refrigerate 8 hrs.
3. Lightly coat 2 loaf pans with olive oil, set aside.
4. Take dough from frog, divide in half, and on lightly floured surface shape each into a rectangular roll. Put into pans.
5. Cover and proof 3 to 4 hours until soft to touch and jiggly.
6. Preheat oven to 450 degrees. Rub some oil onto surface of bread and sprinkle with sea salt. Bake 30 min. Let cool.

Pan pitas

from Internet: 

• 500 gr sifted flour
• 7 gr dry yeast
• 1 tsp sugar
• 11/4 cups warm water (300 ml)
• 11/2 tsp salt

1. In the mixer bowl, put the sifted flour, yeast, and sugar and start mixing. Add the water, after a minute the salt and mix for about 5 minutes until you get a flexible dough that is completely separated from the edges. Using your hands, form a ball from the dough and cover with plastic wrap for half an hour until it doubles in volume.
2. Take the dough out on a lightly floured work surface, take the air out of the dough and divide it into 10 balls (each ball 80 grams) and cover with a towel. Wait 10 minutes.
3. Roll each ball into a thin circle about 15 cm in diameter.
4. Heat a dry pan, place a dough circle in it and turn every 30 seconds until the pita begins to swell, a pocket is formed in it and it turns golden.
5. Keep the prepared pitas under a towel until cool.

 From New World Sourdough book

Levain Build

• 50 g mature sourdough starter
• 100 g bread flour
• 100 g warm water

Mix until incorporated. Cover with bowl and proof 3 to 4 hours until doubled. Use immediately or refrigerate for 12 hours for the next day.

Final Dough Mix

• 250 g bread flour
• 50 g spelt flour
• 200 g whole-wheat flour
• 315 g water
• 100 g levain
• 10 g salt
• oil for rubbing

1. Mix flours, water, levain, and salt until incorporated. Cover and proof 6 hours.
2. Line a pan with parchment and set aside.
3. Divide dough into 4 pieces and shape each into a round. Put on pan.
4. Apply some oil to dough, cover and refrigerate overnight or up to 12 hours.
5. Place a cast iron skillet into over and preheat to 500 degrees.
6. Flour a work surface, place dough, and roll each ball into a very thin circle.
7. Place onto skillet and bake 10-15 min or until nice even brown spots appear, slipping them halfway.

Falafel

 Chickpeas - soak 12-24 hrs before hand in the fridge 

Loads of parsley (1cup min)

Yellow onion (1/2 cup)

1tsp - cumin, black pepper, sea salt

4 cloves garlic 

Throw into food processor till you get a sand like texture. 

Heat oil to 350* and deep fry.