|20 Minute Finger Food and Starters|
|by Simon Holst|
This book features more than 40 recipes for quick and easy finger food and starters, including dips, spreads, treats, hot and cold snacks, and more.
Results 1 - 10 of 95 for 30 day cake starter
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In a very large bowl, put 1st day: Stir together ... soon as possible. Starter must be used ... **Important** During the 30 days, do not ... container. The baked cake may be frozen ... should come out clean.
Starter takes 15 days. Add yeast ... to make a cake and more starter ... until smooth, pour over warm (not hot) cake and cool completely. Serves 8 to 10.
Stir all together ... thirds. Make 3 cakes. Divide the ... possible. During the 30 days none of the ... 50 minutes. Remember to lick the spoon everyday.
Stir together and cover loosely. Stir every day. Stir together ... portions). Makes 3 cakes. Divide juice ... recipe. HINT: During 30 day period none ... not freeze juice. Starter should be used ... clean. Do not undercook.
Stir together and ... parts. Makes 3 cakes. Divide juice ... soon as possible. Starter mixture should be used within 5 days. During 30 days, none of ... the starter mixture successfully.
Stir every day with wooden spoon. ... not refrigerate juice. Cake can be frozen ... greased and floured tube or bundt pan at 350 degrees for 50 minutes.
Starter is required to begin the cake. It is ... end of 31 days strain the fruits ... optional ingredients and stir. STEP #4: Bake for 65 minutes or until done.
Stir together and cover. Stir every day. Stir every ... thirds. Makes 3 cakes. Do not ... fruit juice cannot. Starter is good if ... every day for 30 days. On 30th day, add fruit.
1ST DAY: Stir together ... minutes for one cake. Important: During the 30 days, none of ... refrigerated, place in a loosely covered container at room temperature.
Gas oven 245 degrees, electric oven 300 degrees. Grease and flour tube pan. Bake 1 1/2 to 2 hours. Cakes will freeze nicely for future use (after baked).
Result Page: 1
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