|by Shane Osborn|
Starters is a reflection of today's approach to eating. Whether at home or in a restaurant, we are increasingly inclined to eat a selection of sta...
Tip: Try fruit starter for more results.
1 - 10 of 29 for brandied fruit starter
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Choice of canned ... dry yeast with fruit. Stir and ... not refrigerate. Keep lid slightly loose. Always keep at least 1 1/2 cups of mixture in the jar.
Combine all ingredients ... 3 weeks, stirring fruit twice a week. ... least 1 cup starter at all times. ... peach brandy may be substituted, if desired.
2 slices pineapple, ... with 1 cup fruit, well drained ... friend as a starter. Have friend ... cover the jar top, keeps everything out but light and air.
Combine all ingredients ... 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.
In a 1 ... weeks. To keep starter going add equal amounts sugar and fruit every 2 weeks. ... food cake pan. (Brandied fruit is also ... spooned over pound cake.)
Note: Do not discard the syrup or fruit juice from the ... temperature. After the starter has been going ... refrigeration until ready for use, or drain and freeze.
Stir daily for ... 30th day, drain brandied fruit well. Reserve juice. This is the starter. Makes about ... (greased and floured) for 1 hour at 325 degrees.
Combine all ingredients ... 3 weeks, stirring fruit twice a week. ... 1 cup of starter at all times. ... starter as it will kill the yeast in the mixture.
(Apothecary jars are ... liquid from the fruit. The liquid is the starter, which can ... the completely cooled cake. Excess frosting can be refrigerated.
In the one ... cups of the starter, 2-1/2 cups ... can (16 oz.) fruit cocktail. Slice contents ... and coconut may be substituted for nuts. Serving Size: 6
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