Recipe: Herman Poppy Pound Cake/Herman Skillet Corn Bread

Here's a couple to get you started.
Email me at jimnancykohrs@worldnet.att.net
Herman Poppy Pound Cake
1 cup Herman sourdough starter
2 oz. can poppy seeds
1 cup butter or margarine
1 1/4 cup sugar
1 1/2 cup brown sugar
1/3 cup sour cream
6 eggs
1/2 tsp. salt
2 tsp. pure vanilla
3 cups all purpose flour sifted with
1/4 tsp. baking soda
Take Herman out of refrigerator 3-4 hours ahead of time and
add poppy seeds to Herman to meld together at room temperature.
Cream together butter, sugar, salt, sour cream
and flavoring until very fluffy. Add eggs one
at a time, beating well for each egg.
Combine flour and soda. Add alternately with
Herman. Pour into greased and floured 10 inch
tube pan. Bake at 325 degrees for 1 hour and 30 minutes
or until it tests done. Cool 10 minutes in pan,
remove to rack and cool.

Herman Skillet Corn Bread
3 eggs
1/2 cup sour cream
1/2 cup Herman
1/3 cup vegetable oil
1 can ( 8 3/4 oz.) cream-style corn or 1 cup
1/4 tsp. salt
fresh ground pepper to taste
1 tbsp. baking powder
1 cup cornmeal
combine first five ingredients in bowl and beat
to mix well. Combine remaining ingredients and
stir in egg mixture. Turn into greased and heated
skillet that measures at least 9 inches across,
but no more than 12 inches. Bake in preheated 375
degree oven for 15 minutes, then turn to 350
degrees and bake an additional 15-20 minutes.
Or until well browned and done. Cut and serve
immediately in pie shape wedges.

I also have the recipe for wheat and honey starter.