Re: June: Regarding Sourdough ........

Dearest Elly, Oh, you are welcome! My fingers are rested after that sobbering shock I had of thinking I called Jim, "Tom". What a good laugh. Sourdough Coffee Cake: 1 cup sourdough starter (room temp. or cold) and another thing remember when I feed mine I add about 1/2- 1 cup bread flour to feeding. It makes a thicker starter and the gluten from the bread flour adds a nice consistency to any recipe. 1 cup plain flour, 3/4 tsp. soda, 1 egg, 1/2 cup oil, 1 1/2 tsp. vanilla, 1/2 cup sugar, 1 tsp. butter flavoring (optional). Mix all ingredients together well. Pour into a greased (I use Pam) pyrex 8 x 12. TOPPING: 1/2 cup chopped pecans or walnuts, 1/2 cup brown sugar, 1 tsp. cinnamon, 1 tsp. flour, 1/2 stick butter (melted) Mix until crumbly; sprinkle on cake. Bake at 350 for 30 min. Once again my version: I use 2 eggs and put in a 13 x 9 x 2 pyrex and double the topping recipe. Bake the same and cool about 5 - 10 min. before cutting. ( If family will wait) Jim always takes this to sales meetings and to customer's that he wants to show appreciation too. My church groups love it too. It is so easy and quick in that the starter can be used right out of refrigerator. Time to pick up the children and I will get right back. Today has been fun and a good release for me from some not so, pleasant things in the last few days! :-)!