Splatter Dabs

Splatter Dabs

1 cup sourdough starter
1 cup all-purpose flour
1 egg, beaten
1 1/2 cup whole milk
1/2 teaspoon salt
2 tablespoons butter, melted
1 teaspoon baking soda
1 tablespoon granulated sugar

Mix all and beat. Pour or ladle onto a hot griddle. Turn over when bubbles form on top of the Splatter Dabs.

Sourdough Rye Bread

Sourdough Rye Bread

1 package dry yeast
1 1/2 cups warm water (110 degrees F)
3 cups rye flour
1 cup sourdough starter
1/4 cup granulated sugar
3 tablespoons butter, softened
2 teaspoons caraway seed
2 teaspoons salt
2 to 3 cups all-purpose flour, divided

Soften yeast in warm water. Blend in rye flour, sourdough starter, sugar, butter, caraway seed and salt. Add 1 cup all-purpose flour. Stir into flour yeast mixture. Add enough remaining flour to make a moderately stiff dough. Turn out onto floured surface and knead 5 to 8 minutes, until smooth, adding more flour, if necessary. Place in a greased bowl, turning once. Cover with a cloth. Set in warm place free from drafts and let rise for 1 1/2 hours or until double in bulk.

Punch down and divide in half. Cover and let rise 10 minutes.

Shape into 2 loaves. Place in 2 greased loaf pans. Let rise until almost double.

Bake at 375 degrees F for 35 to 40 minutes.

Herman Chocolate Chip Cookies

Herman Chocolate Chip Cookies

Source: Gloria Pitzer

1/2 cup Herman
1/2 cup granulated sugar
1 cup packed brown sugar
1/2 cup oil
1 egg
3/4 teaspoon vanilla extract
3 cups boxed biscuit mix
1 cup all-purpose flour
2 cups rolled oats
1 cup dry roasted peanuts
12 ounces semisweet chocolate chips

Combine all ingredients. Shape into 1-inch balls. Roll in sugar. Flatten and bake 2 inches apart on greased cookie sheet. Bake at 375 degrees F for 12 minutes.