Sourdough Carrot Cake

Cake
1 1/2 cups vegetable oil
2 cups granulated sugar
1 cup sourdough starter
3 eggs
1 (20 ounce) can crushed pineapple
2 cups grated carrots
1/2 cup chopped nuts
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour

Cream Cheese Icing
8 ounces cream cheese
4 tablespoons (1/2 stick) margarine
1 pound confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup coconut
3 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda

Mix together oil and sugar. Add sourdough starter and eggs, one at a time. Fold in pineapple, nuts, vanilla extract and carrots.

Sift dry ingredients. Add to sourdough mixture. Blend. Fold in coconut. Bake in greased 8 x 12 x 2-inch pan at 350 degrees F for 45 minutes or until done. Cool and frost; add chopped nuts, if desired.

Sourdough Brownies

4 (1 ounce) squares sweet baking chocolate
1/2 cup hot water
1 teaspoon baking soda
1 cup (2 sticks) margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup chopped walnuts or pecans
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups sourdough starter

Place chocolate in small saucepan and add hot water; bring to a boil, stirring. Add baking soda and mix well. Mixture will be foamy. Set aside until lukewarm.

In a large bowl, cream margarine and sugar together until fluffy. Add eggs and mix in thoroughly. Add vanilla extract and cooled chocolate mixture and nuts. Gradually add flour that has been sifted with salt. Lastly, add the starter. Beat well after each addition. Grease and flour a 9 x 13-inch pan and pour batter into it. Place pan in a warm spot for 30 minutes.

Preheat oven to 350 degrees F. Bake brownie for 35 to 40 minutes.

Sourdough Bran Bread

1 cup sourdough starter
4 tablespoons molasses
1 package dry yeast
3/4 cup lukewarm water
3/4 cup powdered milk
1 egg, beaten
3 tablespoons butter
1 1/2 teaspoons salt
1 1/2 cups whole bran cereal
2 cups whole wheat flour
1 to 2 cups all-purpose flour

Place sourdough starter in a large mixing bowl. Add powdered milk, egg, butter and salt. Add cereal and whole wheat flour. Mix well by hand. Add enough all-purpose flour until dough cleans the side of the bowl. Turn out onto a lightly floured surface and knead for 2 minutes. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place for 1 hour.

Punch down. Shape into loaf and place into greased loaf pan. Cover with cloth and let rise in warm place, free from draft, for 1 hour. Bake at 375 degrees for F 30 to 40 minutes.

Sourdough Applesauce Walnut Bread

1 1/4 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1 large egg
1/4 cup vegetable oil
1 cup applesauce
1 cup milk-based sourdough starter, at room temperature
1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan.

Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients.

In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean.

Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Rustic Country Sourdough Bread

2 packages dry yeast
1 1/4 cups warm water
1 cup sourdough starter (at room temperature)
1/4 cup granulated sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
5 1/2 to 6 cups unbleached flour, divided
Vegetable oil
Melted butter

Dissolve yeast in water in a large nonreactive bowl; let stand 5 minutes.

Stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually add remaining flour. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F ), free from drafts, 1 to 1 1/2 hours or until doubled in bulk.

Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9-inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3-inch loaf pans. Brush top with oil. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk.

Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans; brush with melted butter.

Yields 2 loaves.

Old West Sourdough Biscuits

2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
1 cup sourdough starter
1/3 cup milk

Combine dry ingredients in bowl; mix. Cut in shortening until it looks like coarse meal. Add sourdough starter to milk. Stir with fork until moist. Do not over-stir. Turn dough out on lightly floured board, then gently pat into a 10-inch circle. Cut; place on ungreased cookie sheet and bake at 450 degrees F for 12 minutes.

Chicken and Sourdough Dumplings

Dumplings

2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup milk
1 egg
1/2 cup sourdough starter
1/4 cup vegetable oil or melted shortening
2 quarts boiling water

In large bowl, thoroughly stir together flour, salt, baking powder and baking soda.

Combine milk, egg, sourdough starter and vegetable oil or melted shortening and add to dry mixture all at once, stirring just until moist. Drop dough from tablespoon into boiling water. Cover and simmer 15 minutes. Remove with slotted spoon. Drain and place on top of cooked chicken.

Chicken
2 tablespoons flour
3 tablespoons melted shortening
1 (6 ounce) can evaporated milk
1/2 cup milk
2/3 cup water
1 (10 ounce) can cream of chicken soup
1/2 teaspoon salt
1/4 cup chopped pimiento
1 (2 to 3 pound) fryer, cooked, boned and
    cut into bite-size pieces

Over medium heat, add flour to shortening. Stir constantly while adding milks, soup, water, salt, pepper and pimiento. Add chicken. Pour into a 3-quart casserole and top with dumplings. Bake, uncovered, at 350 degrees F for 10 minutes.

Serves 4 to 6.