2 : Egg whites
3/4 : c Sugar
1/2 : ts Vanilla extract
6 : oz Chocolate chips
4 : Egg whites
1 : ts Cream of tartar
1/4 : ts Salt
1 : /2 c Sugar
12 : oz Chocolate chips
1 : ts Vanilla
1 : c Pecans
2 : Egg Whites
1 : pn Salt
1/4 : c White Sugar
1 : ts Vanilla
1 : c Chocolate Chips
2 : Egg whites
2/3 : c Sugar
1 : pn Salt
1/2 : c Chocolate chips
1 : c Nut meats
1 : ts Vanilla
2 : Egg whites
3/4 : c Sugar
1 : ts Vanilla
1/4 : ts Salt
1 : c Broken pecans
1 : c Chocolate chips
7 : Egg whites
1 : ts Cream of tartar
1 : ds Salt
1 : /2 c Sugar
1/2 : pt Whipping cream
2 : Egg whites
2/3 : c Sugar
1/2 : ts Salt
2 : ts Vanilla
1 : c Pecans; chopped
1 : c Chocolate chips
-- : -- or Rice Krispies
-- : -- or M&M's
1 : c Coconut; optional
2 : Egg whites; room temperature
1/8 : ts Cream of tartar
1/8 : ts Salt
2/3 : c Sugar
1 : ts Vanilla
Hershey's : Hershey's Kisses; (6 oz.
-package, : -package, 36 count,
0: *Use Grated Raw Potato Starter Empty starter from glass jar into large mixing bowl (do not use metal or plastic)
1: Add 1-1/2 cups cold water and 1-1/2 cups white flour
2: Beat thoroughly
3: Cover tightly (clinging transparent wrap is good) and set in warm place (about 80) overnight
4: Wash and scald starter jar and lid
5: Allow to air out overnight
6: In the morning stir the starter thoroughly
7: Pour off 2 cups and set aside
8: Pour remaining 2 cups into glass jar, cover and return to refrigerator
9: Mix the 1/2 cup warm water, 1 tsp
10: sugar, 1/2 tsp
11: ginger and 1 pkg
12: yeast
13: Set in warm place until foaming nicely
14: Pour the 2 cups reserved starter into mixing bowl
15: Add 1 cup dried skim milk
16: Beat the egg yolks (the more yolks the more tender and flaky the texture) in a measuring cup and add enough warm water to make 2 cups
17: Add to the starter mixture with 1/2 cups sugar and 3 cups white flour
18: Beat well
19: Add the dry yeast mixture as soon as it is ready and beat thoroughly
20: Add 1/2 cups soft lard, 1-1/2 tsp
21: salt and 3 cups white flour
22: Stir until the dough clears the bowl
23: Spread the remaining 2 cups white flour on the pastry board
24: Turn out dough and knead thoroughly using a little more flour if necessary to make a smooth nonsticky but not to stiff dough
25: Return to the bowl
26: Grease top of dough, cover and set in warm place to rise
27: When light turn out dough and knead well
28: Divide into four even portions to make up in the following ways: Old World Lemon Cookies, Grenadine Slices, Cardamom Rolls and Raisin Log
29: (If fillings have been prepared ahead of time and the other ingredients needed set out while the dough is rising it will take only about 20 minutes to get all of these made up and into the pans
30: If they are made in order listed they will be ready for oven at spaced intervals
31: ) From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
32: synapse
33: com/~gemini