4 c Flour
3 c Sugar
3 1/2 c Milk
1 c Oil
3 Eggs
1 ts Vanilla
1 1/2 ts Baking Powder
2 ts Cinnamon
1/2 ts Salt
1/2 ts Baking Soda
1 c Chopped Pecans
1 Box (Small) Inst. Vanilla
-Pudding
From: john harris jbird21@owb.mindspring.com
Date: Mon, 05 Aug 1996 06:44:43 -0400
DO NOT USE METAL SPOON OR BOWL AND DO NOT REFRIGERATE STARTER MIX! This is
a fermented process. The batter will expand during fermenting. The use of
metal utinsils or bowls will spoil the fermenting process. STARTER: 1c.
flour, 1c. milk, 1c. sugar, mix well with wooden spoon. (if a friend has
given you a jar of starter mix, you do not need to make the above starter
mix. Just begin with “Day 1”.) Day 1: Do Nothing. Day 2: Stir with wooden
spoon. Day 3: Stir with wooden spoon. Day 4: Stir with wooden spoon. Day 5:
Stir with wooden spoon. Day 6: Add, 1c. flour, 1c. milk, 1c. sugar, mix
well with wooden spoon. Day 7: Stir with wooden spoon. Day 8: Stir with
wooden spoon. Day 9: Stir with wooden spoon. Day 10: Add, 1c. flour, 1c.
milk, 1c. sugar, mix well and pour into 3 separate jars. Give two jars of
starter to friends with this recipe. Keep the third jar to bake the
following: In a large bowl, add 1c. oil,
1/2 c. milk, 3 eggs, 1 ts vanilla, and mix thoroughly. In a separate
bowl, mix 2 c. flour, 1 c. sugar, 1 1/2 ts baking powder, 2 ts cinnamon,
1/2 ts salt, 1/2 ts baking soda, 1 c. chopped pecans, 1 small box Instant
Vanilla Pudding and mix well. Add dry indredients to wet ingredients and
mix thoroughly. Grease 2 loaf pans and sprinkle with a Sugar/Cinnamon mix.
Pour batter into loaf pans and sprinkle some extra Sugar/Cinnamon on top.
Bake in 325 degree oven for one hour. Cool and remove from pans. This is
sinfully delicious…………….
MC-Recipe Digest V1 #184
From the
Yields
12 Servings