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How To make Herman Coffee Cake
1 c Flour
1/2 c Sugar
T tsp. Baking Powder 1/4 ts Each Salt and Baking Powder
1 c Herman starter
1/3 c Oil
1 Egg
1/2 c Raisins
1/4 c Chopped Nuts
Topping (recipe follows) In large bowl, mix flour, sugar, baking powder, salt, and baking soda. Add starter, oil, egg, raisins and nuts; stir to mix well. Spread in greased and floured 8" or 9" square pan; sprinkle with topping. Bake in preheated 350 deg. oven, 30 to 35 mins., or until browned and pick inserted in center comes out clean. Cool slightly in pan on rack; cut into squares. Best served warm. Note: The original coffee cake recipe was doubled and baked in a 13 x 9 x 2 inch pan about 45 mins. TOPPING: In a small bowl, mix 1/2 C. packed brown sugar,m 1-1/2 tsp. each flour, cinnamon and granulated sugar. Cut in 2 Tbs. butter (or margarine), at room temperature, until crumbly.
How To make Herman Coffee Cake's Videos
Herman German Friendship Cake - MYVIRGINKITCHEN
Wanna be part of a cooking recipe chain involving some sourdough called Herman?
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Random info from wikipedia:
Friendship Bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter. The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish Cinnamon Bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by omitting cinnamon.
A common cycle is based on the addition of one cup each of sugar, flour, and milk every five days, with bread baked and extra starter shared every tenth day. The ten-day cycle produces five cups of starter, which must be either used to bake bread, given away, or used to start a new cycle. A common suggestion is to bake one loaf of bread, give away three cups of starter, and to save the remaining one for the next cycle.
It is not necessary to wait the canonical ten days before using one cup of starter: a cup of starter can be used as a yeast substitute at any point. However, using starter on earlier days will result in a smaller quantity of starter at the end of the cycle. To avoid running out of starter, it is normal to feed the starter (add milk, sugar, and flour) before removing a cup for use, and most recipes assume that starter is always fed immediately before being removed. A five-day baking cycle feeds the starter every fifth day and uses the resulting mixture on that day to bake one or two loaves of bread (one cup per loaf). The remaining starter is reserved to begin the next five-day fermentation cycle.
Despite common instructions to the contrary, the starter can be frozen for later use, and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired. #barrylewis
Recipe Herman Pancakes
Recipe - Herman Pancakes
INGREDIENTS:
●1 cup all-purpose flour
●3/4 teaspoon baking soda
●1/2 teaspoon salt
●2 tablespoons white sugar
●1 teaspoon baking powder
●1 cup Herman Sourdough Starter
●1/3 cup vegetable oil
●2 eggs
●1/2 cup milk
Elly - feeding Herman the German friendship cake
Elly feeding Herman
Herman sourdough starter
An easy sourdough starter with many uses including coffee cakes, breads, muffins, etc.
One of the best ways to use your discard - Sourdough Coffee Cake
Recipe: #AECRoadTrip RECIPE ONE: I'm always looking for ways to use up my sourdough discard so when one of my channel subscribers suggested I try this recipe, I had to oblige! And hot-diggity-dog it is easy and so very good! If you do sourdough, you must try this! Thanks Francia!
Some of you know that I embarked on a massive road trip to relocate my son from one US air base, to another. This road trip took me through California, Arizona, New Mexico, Texas, Louisiana, Mississippi, Arkansas, Missouri, Kansas, Colorado, Utah, Nevada, and finally home again! I'd hoped to record some videos along the way, but that surely didn't happen. So instead, I'm going to recreate some of the recipes I enjoyed in each of the states I was in. And we are going to affectionately call this series #AECRoadTrip. So you can click on that hashtag to find the other videos in this series!
Find the recipe here:
Sourdough Discard Coffee Cake
Ingredients for the cake:
½ cup butter softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup sourdough starter
½ cup sour cream or greek yogurt
for the topping
¼ cup cold butter diced
¼ cup all purpose flour
½ cup brown sugar
1 ½ teaspoons cinnamon
Instructions
Preheat the oven to 350 degrees with the rack in the center. Prepare a 9 x 9 or 8 x 8 square pan with non stick cooking spray.
Beat the butter and sugar in an electric stand mixer until combined. Add the eggs and vanilla and beat until fluffy. Combine the dry ingredients in a separate mixing bowl. Add to the butter mixture, 1/3 at a time, alternating with the sourdough starter and sour cream. Mix gently until just combined.
To make the topping, cut the butter into the flour until it is the size of peas. Stir in the brown sugar and cinnamon.
Layer half of the cake batter into the prepared pan. Sprinkle half of the topping on the cake batter. Gently spread the remaining cake batter on top, and top with the rest of the topping.
Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for at least 15 minutes. Serve in squares directly out of the pan.
Notes
You can use fed or unfed sourdough starter in this recipe.
If you only have a small amount of starter to discard, use 1/4 cup of starter and 3/4 cup of sour cream
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