1 cup starter
1 1/2 cup flour
2 cups sugar
3/4 cup cocoa powder (I use Hershey's Special Dark)
2 tsp baking powder
2 tsp baking soda
1/2 cup milk
1/2 cup vegetable oil
3/4 cup cold coffee
1 tsp vanilla
Grease and flour pans. In a large bowl, mix dry ingrediants together. Add wet ingrediants and mix well. Pour into 9 x 13 inch pan. Bake at 350 degrees for about 30 minutes. Test in center of cake for doneness. Time may vary by a few minutes.
Tuesday, May 17, 2011
Tuesday, May 3, 2011
Sourdough Chicken Fried Steak
I made these a few nights ago and they are wonderful!! Even my teenage daughter liked it and she hates sourdough!
2 cups Flour, seasoned well with salt, pepper, garlic powder (basically whatever calls out to you!)
2 to 3 cups Sourdough Starter
oil for frying
6 tenderized beef steaks, pounded thin
Place the seasoned flour in a shallow dish or on a plate. The flour should be heavily seasoned, not bland. Pout the sourdough starter into a wide, shallow bowl and set aside.
Pour the oil into a heavy, deep-sided skillet and set the pan over medium-high heat. Heat the oil to 375 degrees F, using a thermometer to measure the temperature. You can deep fry these if you want to. I did not.
While the oil is heating, prepare the steaks. One at a time, dip a steak into the flour and then into the sourdough starter, completely coating the steak. Dip the steak into the flour once again, completely coating it. Set the prepared meat on a wire rack set until there are enough coated to fill the pan without crowding.
When the correct oil temperature is reached, slide 2 or 3 steaks into the hot oil. Cook the steaks for 4 to 6 minutes, turning once, taking care not to break the coating. Repeat the cooking process, allowing the oil to come back to 375 degrees F before adding the next batch of steaks. Repeat until all steaks are cooked.
I served these with mashed potatoes and salad. Yummy!!
Pour the oil into a heavy, deep-sided skillet and set the pan over medium-high heat. Heat the oil to 375 degrees F, using a thermometer to measure the temperature. You can deep fry these if you want to. I did not.
While the oil is heating, prepare the steaks. One at a time, dip a steak into the flour and then into the sourdough starter, completely coating the steak. Dip the steak into the flour once again, completely coating it. Set the prepared meat on a wire rack set until there are enough coated to fill the pan without crowding.
When the correct oil temperature is reached, slide 2 or 3 steaks into the hot oil. Cook the steaks for 4 to 6 minutes, turning once, taking care not to break the coating. Repeat the cooking process, allowing the oil to come back to 375 degrees F before adding the next batch of steaks. Repeat until all steaks are cooked.
I served these with mashed potatoes and salad. Yummy!!
Wednesday, April 27, 2011
Stir and Roll Sourdough Biscuits
I found the basis for this recipe on food.com. I changed it to suit myself. I love the simplicity and speed of stir and roll biscuits! Well, in my kitchen it's stir and PAT! One less thing to wash!
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 Tbls sugar (optional)
1/3 cup vegetable oil
1 cup sourdough starter
Stir together the first five ingredients.
Mix in the oil and starter. Depending on the consistency of your starter your dough may be very soft. Don't worry about it!
Flour your board well and turn out the dough. Knead in enough flour to make a stiffer but still soft dough. Pat dough to 3/4" and cut out biscuits. Place them on an ungreased baking sheet.
Bake at 425 degrees for 12-15 minutes, until slightly brown.
1 cup flour
1/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 Tbls sugar (optional)
1/3 cup vegetable oil
1 cup sourdough starter
Stir together the first five ingredients.
Mix in the oil and starter. Depending on the consistency of your starter your dough may be very soft. Don't worry about it!
Flour your board well and turn out the dough. Knead in enough flour to make a stiffer but still soft dough. Pat dough to 3/4" and cut out biscuits. Place them on an ungreased baking sheet.
Bake at 425 degrees for 12-15 minutes, until slightly brown.
Monday, April 25, 2011
Grandma's Butter Noodles
Not MY grandma's recipe but still darn good! Found this recipe on allrecipes.com.
2 eggs
3 Tbls melted butter, cooled
1 1/4 cups flour
1/4 tsp baking powder
1 tsp salt
In a large bowl, whisk the eggs and butter together with a fork. Stir in the flour, baking powder and salt until the dough becomes stiff. Knead on a lightly floured board or in the bowl for a few minutes. Divide the dough in half. Roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about an hour before cooking or storing in freezer containers.
To use frozen noodles, thaw in the container before using.
To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
* I don't actually let my noodles dry. I just cut them and drop them in the boiling liquid. Fresh noodles take less time to cook so test them around 5 minutes.
2 eggs
3 Tbls melted butter, cooled
1 1/4 cups flour
1/4 tsp baking powder
1 tsp salt
In a large bowl, whisk the eggs and butter together with a fork. Stir in the flour, baking powder and salt until the dough becomes stiff. Knead on a lightly floured board or in the bowl for a few minutes. Divide the dough in half. Roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about an hour before cooking or storing in freezer containers.
To use frozen noodles, thaw in the container before using.
To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
* I don't actually let my noodles dry. I just cut them and drop them in the boiling liquid. Fresh noodles take less time to cook so test them around 5 minutes.
Sunday, April 24, 2011
Sourdough Starter
There are lots of recipes for starter on the internet, this is the one that I use. It's simple and I've never had it fail. Be sure that your yeast is fresh. I usually set my crock inside a large bowl, just in case the starter is really active and overflows! That will happen in the first few hours if it's going to happen at all.
Ingredients:
2 1/2 cups warm water
2 1/4 tsp active dry yeast (one package)
2 Tbsp honey (or sugar)
2 1/2 cups flour
Start with a clean glass or ceramic bowl, NO metal! Pour in the water, yeast, and honey. Stir with a wooden or plastic spoon until the yeast is dissolved. I'll say again, NO METAL.
Add the flour half a cup at a time, stirring well.
Pour starter into a one gallon container, plastic or glass. If you're lucky enough to have a sourdough crock now is the time to use it! I am fortunate enough to have a crock that came down through my family, it even has it's original lid!
Cover with a clean tea cloth and hold it in place with a rubber band. Set aside in a warm place for 5 days, stirring every day. ( I just leave mine on the kitchen counter so I don't forget to stir it.) It is ready to use now!
You can now store it in the refrigerator. Take it out the night before you are going to use it, give it a good stir and let it come to room temp on the kitchen counter. After use, be sure you feed it with equal amounts of flour and warm water. Every 2 or 3 weeks I reward my start with a teaspoon of sugar.
I use my sourdough start at least a couple times a week so I won't put it in the refrigerator until the weather starts to get hot.
Ingredients:
2 1/2 cups warm water
2 1/4 tsp active dry yeast (one package)
2 Tbsp honey (or sugar)
2 1/2 cups flour
Start with a clean glass or ceramic bowl, NO metal! Pour in the water, yeast, and honey. Stir with a wooden or plastic spoon until the yeast is dissolved. I'll say again, NO METAL.
Add the flour half a cup at a time, stirring well.
Pour starter into a one gallon container, plastic or glass. If you're lucky enough to have a sourdough crock now is the time to use it! I am fortunate enough to have a crock that came down through my family, it even has it's original lid!
Cover with a clean tea cloth and hold it in place with a rubber band. Set aside in a warm place for 5 days, stirring every day. ( I just leave mine on the kitchen counter so I don't forget to stir it.) It is ready to use now!
You can now store it in the refrigerator. Take it out the night before you are going to use it, give it a good stir and let it come to room temp on the kitchen counter. After use, be sure you feed it with equal amounts of flour and warm water. Every 2 or 3 weeks I reward my start with a teaspoon of sugar.
I use my sourdough start at least a couple times a week so I won't put it in the refrigerator until the weather starts to get hot.
Welcome to A Country Girl Cooks!
It has been on my mind to create my own blog for quite some time. I guess this is as good a time as any!
I've been experimenting with new recipes and rewriting some to suit my preferences and I hope that some of them are worth sharing! I've also made a new sourdough start, yum! And hope that maybe I can encourage some to try it too. In fact, I baked my first sourdough chocolate cake tonight, it's cooling on the counter as I write! I'll be baking another later this week for a real post with pictures and everything! I can't promise more than one post per week but I'll do my best to make them informative and entertaining.
Hope you enjoy my recipes!
I've been experimenting with new recipes and rewriting some to suit my preferences and I hope that some of them are worth sharing! I've also made a new sourdough start, yum! And hope that maybe I can encourage some to try it too. In fact, I baked my first sourdough chocolate cake tonight, it's cooling on the counter as I write! I'll be baking another later this week for a real post with pictures and everything! I can't promise more than one post per week but I'll do my best to make them informative and entertaining.
Hope you enjoy my recipes!
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