HERMAN SOURDOUGH STARTER
5 cups all purpose flour
1 3/4 cups granulated sugar
1 envelope active dry yeast
3 cups milk
Mix 2 cups flour, 2 cups lukewarm water , 1/4 cup sugar and yeast in plastic or glass container. Let stand overnight, loosely covered, in a warm place. The next day refrigerate, loosely covered. Stir every day for 5 days. On the fifth day, add to the mixture 1 cup flour, 1 cup milk and 1/2 cup sugar. Stir well and return to the refrigerator, loosely covered. continue stirring daily for 5 more days, making a total of 10 days.
On the 10th day the starter is ready to be used in the Herman cake recipe. If you don't wish to bake on the 10th day, stir 1 tsp. sugar into the whole amount of starter.Stir another teaspoon of sugar into the whole amount of starter every 10 days. This will keep it alive and well fed for several weeks until you are ready to use it.
Once you have removed 2 cupfuls of starter to make the Herman cake, do not stir sugar into the remainder of starter. Instead remove and reserve 1 cupful of starter for yourself. Then give each of your friends 1 cupful of the remaining starter, along with the following instructions:
A. Put the 1 cup starter into a crock: stir in 1 cup flour 1 cup milk, and 1/2 cup sugar. Stir this all together well and let it sit in the refrigerator for 5 days, stirring it every day.
B. On the fifth day, add another cup flour, another cup milk and another 1/2 cup sugar. Let sit another 5 days, stirring each day.
C. On the 10th day either bake a Herman cake or stir 1 teaspoon of sugar into starter. (Don't wait too long to bake and be generous with giving the stuff way since starter multiplies like the Thing From Outer Space and will soon take over your refrigerator.)
HERMAN CAKE
2 cups Herman starter
2 eggs
2 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 cup sugar
2/3 cup oil
1/2 tsp. salt
1-2 cups of any dried, canned, frozen or fresh fruit
FOR THE CINNAMON TOPPING:
1 cup packed brown sugar
1 tsp. flour
1/2 tsp. cinnamon
1/4 cup margarine
Brown sugar glaze:
3 tbsp. butter
1 cup packed brown sugar
1/4 cup milk
1. Stir Herman starter with eggs, flour, baking soda, baking powder, cinnamon, sugar, oil, salt, and fruit. Spread batter in greased 9 x 13 inch cake pan.
2. for topping, cream brown sugar with flour, cinnamon and butter. Sprinkle topping over batter. Bake 350 degrees for 45 minutes or until golden brown.
3. Meanwhile, for brown sugar glaze, boil butter, brown sugar and milk in a small saucepan for 5 minutes. Pour glaze over hot Herman coffeecake as soon as it is removed from oven. Cool and serve.
5 cups all purpose flour
1 3/4 cups granulated sugar
1 envelope active dry yeast
3 cups milk
Mix 2 cups flour, 2 cups lukewarm water , 1/4 cup sugar and yeast in plastic or glass container. Let stand overnight, loosely covered, in a warm place. The next day refrigerate, loosely covered. Stir every day for 5 days. On the fifth day, add to the mixture 1 cup flour, 1 cup milk and 1/2 cup sugar. Stir well and return to the refrigerator, loosely covered. continue stirring daily for 5 more days, making a total of 10 days.
On the 10th day the starter is ready to be used in the Herman cake recipe. If you don't wish to bake on the 10th day, stir 1 tsp. sugar into the whole amount of starter.Stir another teaspoon of sugar into the whole amount of starter every 10 days. This will keep it alive and well fed for several weeks until you are ready to use it.
Once you have removed 2 cupfuls of starter to make the Herman cake, do not stir sugar into the remainder of starter. Instead remove and reserve 1 cupful of starter for yourself. Then give each of your friends 1 cupful of the remaining starter, along with the following instructions:
A. Put the 1 cup starter into a crock: stir in 1 cup flour 1 cup milk, and 1/2 cup sugar. Stir this all together well and let it sit in the refrigerator for 5 days, stirring it every day.
B. On the fifth day, add another cup flour, another cup milk and another 1/2 cup sugar. Let sit another 5 days, stirring each day.
C. On the 10th day either bake a Herman cake or stir 1 teaspoon of sugar into starter. (Don't wait too long to bake and be generous with giving the stuff way since starter multiplies like the Thing From Outer Space and will soon take over your refrigerator.)
HERMAN CAKE
2 cups Herman starter
2 eggs
2 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 cup sugar
2/3 cup oil
1/2 tsp. salt
1-2 cups of any dried, canned, frozen or fresh fruit
FOR THE CINNAMON TOPPING:
1 cup packed brown sugar
1 tsp. flour
1/2 tsp. cinnamon
1/4 cup margarine
Brown sugar glaze:
3 tbsp. butter
1 cup packed brown sugar
1/4 cup milk
1. Stir Herman starter with eggs, flour, baking soda, baking powder, cinnamon, sugar, oil, salt, and fruit. Spread batter in greased 9 x 13 inch cake pan.
2. for topping, cream brown sugar with flour, cinnamon and butter. Sprinkle topping over batter. Bake 350 degrees for 45 minutes or until golden brown.
3. Meanwhile, for brown sugar glaze, boil butter, brown sugar and milk in a small saucepan for 5 minutes. Pour glaze over hot Herman coffeecake as soon as it is removed from oven. Cool and serve.
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Thank You To All Who Contribute
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Thank You To All Who Contribute
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!