Recipe: Herman Wheat and Honey Starter/Fruit Soup Starter/Friendship Cake
Recipe Collections HERMAN WHEAT 'N HONEY STARTER
1 cup whole wheat flour
1 cup white or unbleached flour or use all wheat flour if you prefer
2 cups milk
cup honey or brown sugar
1 tbsp. Ginger
1/3 cup warm water
2 tbsp. Dry yeast or 2 packages
Sprinkle 1 tbsp. Ginger and honey or brown sugar over the warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, approximately 10 minutes. Mix milk, honey or brown sugar, flours, and yeast mixture in a plastic bag or glass container, about the size of a 5 quart ice cream pail or a gallon size pyrex jar. Stir, using only a wooden spoon as metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so that Herman can breath.
Herman doubles, even triples at times of vigorous rising. Stand Herman over night in a warm place. Next day refrigerate, covered, and stir each day. This is very important with Wheat 'n Honey starter as more gases form in the bucket and are released during stirring. Formation of this gas may cause Herman wheat 'n honey starter to appear darker on top before stirring each day. On the fifth day measure out 1 cup Herman to bake with and another cup to give to a friend if you wish, then feed the Herman you have left :
cup whole wheat flour
cup white or unbleached flour or use all wheat flour if you prefer
1 cup milk
cup honey or brown sugar
tsp. Ginger
Stir well. Keep in refrigerator. From day five on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 tbsp. Honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the fifth day. When you share a cup of Herman with friends they should feed Herman the same day he arrives the same ingredients listed above for the fifth day and continue the same as above. With care you should be able to continue a honey of a Herman for a long, long time.
HERMAN BUCKWHEAT PANCAKES
cup buckwheat flour
cup all purpose flour
tsp. Salt
tsp. Baking powder
tsp. Baking soda
2 tbsp. Honey or molasses
1 egg
3 tbsp. Cooking oil
cup whole wheat Herman
-1 cup milk
Mix all dry ingredients in a large bowl. Stir with wire whisk to mix well. Add all other ingredients to a medium sized bowl and beat until well blended with a mixer. Stir into dry ingredients mixture, mixing only until moistened. Use 1/3 cup per pancake. Fry as usual. Makes about 10 cakes. Very good with maple syrup.
HERMAN WHOLE WHEAT APPLESAUCE CAKE
cup white sugar
cup brown sugar, firmly packed
cup honey
cup butter or margarine plus
cup shortening ( not oil)
1 tsp. Salt
2 eggs (2 large or 3 small)
1 cup whole wheat Herman starter
1 cup applesauce
1 tsp. Vanilla
1 tsp. Imitation rum, optional
1 1/3 cup white flour plus
cup whole wheat flour
tsp. Cinnamon
tsp. Allspice
tsp. Cloves
tsp. Soda
1 tsp. Baking powder
1 cup broken walnuts
1 cup raisins
You may use all brown sugar and honey if you prefer. You may wish to experiment using more whole wheat flour also. Cream together first 6 ingredients until light and fluffy. Add eggs one at a time, mixing thoroughly. Add Herman and applesauce, vanilla and rum flavorings. In another bowl, mix all dry ingredients thoroughly with a wire whisk and fold into above mixture. Fold in raisins and nuts. Bake at 350 degrees for about 1 hour and 15-20 minutes in a greased and floured bundt pan. Test with toothpick for doneness.
HERMAN FRUIT SOUP STARTER (no refrigeration necessary)
1/3 cup warm water
1 tbsp. Or 1 packet dry yeast or large yeast cake
1 cups or 1 (12 oz.) can squirt beverage
2 cups flour, unbleached, all purpose or part ( 1 cup) whole wheat flour, if desired
1-one pound can chunky mixed fruit and the juice
1 cup or 1 small can pineapple slices, well drained and cut into fourths. ( may substitute drained peaches here or crushed pineapple and juice)
cup or 1 small jar maraschino cherries, drained with no stems ( may substitute drained mandarin orange sections here)
2 cups sugar
Mixing instructions: one bowl method
Pour warm water into the bottom of a casserole, sprinkle yeast over water and allow to stand until frothy, about 10 minutes. Stir in other ingredients in order given. Cover.
1. Place in a warm spot, such as top of refrigerator or on counter top nearest stove.
2. Stir every day for 10 days. Then on anyday after give 1 cups starter, equal parts of fruit and juice to a friend along with instructions and recipes. Take out 1 cups to bake with yourself. Then:
3. Feed what is left using same recipe as for starting except omit yeast, and 1/3 cup water. At times, if starter is too juicy, you may also omit squirt beverage. After feeding fruit starter you may bake with it after the fifth day.
4. Repeat steps 1,2, and 3 over and over again.
5. You may divide starter into 1 cup portions and freeze for later use. Just thaw and bake.
6. When draining cans of fruit, reserve and freeze juice for later use in glaze or syrup recipes.
FRIENDSHIP STARTER AND CAKE
Stir daily for 10 days-1 cups starter
2 cups sugar
1- #2 can peaches, cut in chunks and juice
Add and stir daily for 10 more days-2 cups sugar
1 can fruit cocktail and juice
1 jar maraschino cherries and juice
Add and stir daily for 10 more days-1 can chunk pineapple and juice
2 cups sugar
CAKE
1 white or yellow cake mix
2/3 cup oil
4 eggs
1 box instant pineapple or lemon pudding mix
1 cups fruit starter or Herman fruit soup starter
1 cup nuts
Mix all together and bake in bundt cake pan for 40-50 minutes.
1 cup whole wheat flour
1 cup white or unbleached flour or use all wheat flour if you prefer
2 cups milk
cup honey or brown sugar
1 tbsp. Ginger
1/3 cup warm water
2 tbsp. Dry yeast or 2 packages
Sprinkle 1 tbsp. Ginger and honey or brown sugar over the warm water. Sprinkle yeast over this and stir. Let stand in warm place to double in size, approximately 10 minutes. Mix milk, honey or brown sugar, flours, and yeast mixture in a plastic bag or glass container, about the size of a 5 quart ice cream pail or a gallon size pyrex jar. Stir, using only a wooden spoon as metal objects will retard Herman's growth. Leave the cover on loosely or place a glass plate over the top of the container so that Herman can breath.
Herman doubles, even triples at times of vigorous rising. Stand Herman over night in a warm place. Next day refrigerate, covered, and stir each day. This is very important with Wheat 'n Honey starter as more gases form in the bucket and are released during stirring. Formation of this gas may cause Herman wheat 'n honey starter to appear darker on top before stirring each day. On the fifth day measure out 1 cup Herman to bake with and another cup to give to a friend if you wish, then feed the Herman you have left :
cup whole wheat flour
cup white or unbleached flour or use all wheat flour if you prefer
1 cup milk
cup honey or brown sugar
tsp. Ginger
Stir well. Keep in refrigerator. From day five on you may bake with Herman any day you wish, always making sure you have one full cup left for feeding. Feed Herman every five days. If you have a lot left, feed him only 1 tbsp. Honey or brown sugar. If you have one cup or a little more left, add the same ingredients as you did on the fifth day. When you share a cup of Herman with friends they should feed Herman the same day he arrives the same ingredients listed above for the fifth day and continue the same as above. With care you should be able to continue a honey of a Herman for a long, long time.
HERMAN BUCKWHEAT PANCAKES
cup buckwheat flour
cup all purpose flour
tsp. Salt
tsp. Baking powder
tsp. Baking soda
2 tbsp. Honey or molasses
1 egg
3 tbsp. Cooking oil
cup whole wheat Herman
-1 cup milk
Mix all dry ingredients in a large bowl. Stir with wire whisk to mix well. Add all other ingredients to a medium sized bowl and beat until well blended with a mixer. Stir into dry ingredients mixture, mixing only until moistened. Use 1/3 cup per pancake. Fry as usual. Makes about 10 cakes. Very good with maple syrup.
HERMAN WHOLE WHEAT APPLESAUCE CAKE
cup white sugar
cup brown sugar, firmly packed
cup honey
cup butter or margarine plus
cup shortening ( not oil)
1 tsp. Salt
2 eggs (2 large or 3 small)
1 cup whole wheat Herman starter
1 cup applesauce
1 tsp. Vanilla
1 tsp. Imitation rum, optional
1 1/3 cup white flour plus
cup whole wheat flour
tsp. Cinnamon
tsp. Allspice
tsp. Cloves
tsp. Soda
1 tsp. Baking powder
1 cup broken walnuts
1 cup raisins
You may use all brown sugar and honey if you prefer. You may wish to experiment using more whole wheat flour also. Cream together first 6 ingredients until light and fluffy. Add eggs one at a time, mixing thoroughly. Add Herman and applesauce, vanilla and rum flavorings. In another bowl, mix all dry ingredients thoroughly with a wire whisk and fold into above mixture. Fold in raisins and nuts. Bake at 350 degrees for about 1 hour and 15-20 minutes in a greased and floured bundt pan. Test with toothpick for doneness.
HERMAN FRUIT SOUP STARTER (no refrigeration necessary)
1/3 cup warm water
1 tbsp. Or 1 packet dry yeast or large yeast cake
1 cups or 1 (12 oz.) can squirt beverage
2 cups flour, unbleached, all purpose or part ( 1 cup) whole wheat flour, if desired
1-one pound can chunky mixed fruit and the juice
1 cup or 1 small can pineapple slices, well drained and cut into fourths. ( may substitute drained peaches here or crushed pineapple and juice)
cup or 1 small jar maraschino cherries, drained with no stems ( may substitute drained mandarin orange sections here)
2 cups sugar
Mixing instructions: one bowl method
Pour warm water into the bottom of a casserole, sprinkle yeast over water and allow to stand until frothy, about 10 minutes. Stir in other ingredients in order given. Cover.
1. Place in a warm spot, such as top of refrigerator or on counter top nearest stove.
2. Stir every day for 10 days. Then on anyday after give 1 cups starter, equal parts of fruit and juice to a friend along with instructions and recipes. Take out 1 cups to bake with yourself. Then:
3. Feed what is left using same recipe as for starting except omit yeast, and 1/3 cup water. At times, if starter is too juicy, you may also omit squirt beverage. After feeding fruit starter you may bake with it after the fifth day.
4. Repeat steps 1,2, and 3 over and over again.
5. You may divide starter into 1 cup portions and freeze for later use. Just thaw and bake.
6. When draining cans of fruit, reserve and freeze juice for later use in glaze or syrup recipes.
FRIENDSHIP STARTER AND CAKE
Stir daily for 10 days-1 cups starter
2 cups sugar
1- #2 can peaches, cut in chunks and juice
Add and stir daily for 10 more days-2 cups sugar
1 can fruit cocktail and juice
1 jar maraschino cherries and juice
Add and stir daily for 10 more days-1 can chunk pineapple and juice
2 cups sugar
CAKE
1 white or yellow cake mix
2/3 cup oil
4 eggs
1 box instant pineapple or lemon pudding mix
1 cups fruit starter or Herman fruit soup starter
1 cup nuts
Mix all together and bake in bundt cake pan for 40-50 minutes.
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