Huffy Puffy Doughnuts

entry by Maren Stafford (courtesy Connie Johnson)

2 cup milk
1/2 cup margarine
1/2 cup sugar
1 TBsp. slat
3 whipped eggs
1 TBsp. vanilla
1/2 cup warm water
2 TBsp. yeast 7 1/2 cups flour

Warm first 4 ingredients together in the microwave on high approx. 4 minutes. Add eggs and vanilla. Soften yeast in water and add to rest. Mix in flout, 1 cup at a time, until soft dough forms. Knead. Lt rise once. Roil out and cut in doughnut shape. Fry in hot oil.

Sourdough Pancakes

entry by Martha Tew (courtesy Ruby Jemmett)

Sourdough Starter-to be made ahead
2 cups water
1 TBsp. yeast
2 cups flour
1 TBsp. sugar

Put warm water into bowl. Sprinkle yeast over water and stir with wooden spoon until dissolved. Add flout and sugar. Mix until smooth. Cover and set aside on counter for 36-48 hours. Stir each time you do dishes. Store in refrigerator after set time. The night before you want to use the starter, add 2 cups water and 2 more cups flour. Stir well, remove 2 cups starter now, cover until morning. Save the rest in covered bow or jar for future use.

Pancakes-add the following to the 2 cups starter
3 TBsp. sugar
1 tsp. salt
2 beaten eggs
3 TBsp. oil
1 1/2 tsp. soda

Mix together, adding soda last. Fry on hot griddle. Batter will be thick.