Butterscotch Tapioca

Source: The Wichita Eagle - 10/18/2000

6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
cut into small pieces
1 teaspoon vanilla extract

Mix together water, tapioca and salt in large saucepan.
Heat to boil over medium heat.
Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes.
Remove from heat.

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Remove from heat; stir in butter and vanilla extract.
Stir into tapioca mixture.
Pour into custard cups or bowls.
Chill completely before serving, about 3 hours or overnight.
Yields 8 servings.

Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add boiling water and stir until salt has dissolved.
Cover and keep warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid.
Stir until ingredients are well blended.
This sponge should be the consistency of cake batter.
Set mixture in a warm place, and let rise until light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and remaining flour to sponge.
Knead for 10 to 12 minutes and shape into loaves.
Makes 3 medium-size loaves.
Let rise until light - about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

Banana Cake

1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten

Cream butter and sugar together.
Add well beaten eggs.
To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda.
Add creamed bananas and vanilla extract.
Beat with an egg beater.
Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes.
Cool before removing from pan.