COOK OF THE WEEK: Beth Williams recipes

By NEMS Daily Journal

Herman Starter*
2 cups all-purpose flour
2 cups warm water
1⁄4 cup sugar
1 envelope yeast

Feeder
1 cup all-purpose flour
1 cup milk
1⁄2 cup sugar
Combine starter ingredients in a plastic or glass container with a loose-fitting lid. Do not use metal bowls or containers because metal retards the starter’s natural growth. Do not cover tightly. Let mixture stand in a warm place overnight. Then refrigerate, covered. Stir each day. On the 5th day, feed with flour, milk and sugar. Continue to stir each day. On the 10th day, take out the starter you need for your recipes (or for giving away) but always save 1 cup. Feed the cup you saved with the feed mixture you fed the starter with on the 5th day. Feed the culture once a week. Do not use for 24 hours after feeding. Keep refrigerated.
* Beth Williams calls her starter “Herman Starter” because that’s what former Food editor Phyllis Harper called it when she first published the recipe for the starter in the Daily Journal.

Sourdough Bread
1 package yeast
11⁄2 cups warm water
2 cups starter culture
1 tablespoon salt
1⁄3 cup sugar
1⁄2 cup canola oil
5 to 6 cups mixture of all-purpose and bread flour
Mix yeast and water in a bowl. Add culture, salt, sugar and oil. Begin adding flour and beat with a mixer. Add enough flour to make a stiff dough. Place dough in a bowl and cover with a cloth or Saran wrap. Let rise until doubled. Press dough down and knead gently on a floured surface. Dough can be divided into pans to make loaves or separated into balls for individual rolls. Bake at 375 degrees for 30 minutes or until golden brown.

Cinnamon Rolls
1⁄2 batch sourdough
Softened margarine
21⁄2 cups brown sugar
Cinnamon
Pecans
Glaze
1⁄2 stick margarine
11⁄2 cups powdered sugar, sifted
1 teaspoon vanilla
4 tablespoons hot water
Take half of a batch of sourdough after it has risen for the first time. On a floured surface, roll dough into a 9×13-inch rectangle. Spread with softened margarine, then sprinkle with brown sugar, cinnamon and pecans. Starting with a long side, roll into a long roll and then cut into individual rolls. This should make 2 round cake pans of cinnamon rolls. Bake at 350 degrees for about 20 minutes. Combine all ingredients for the glaze with a mixer. Drizzle over or brush on the rolls. Add more sugar if you want a thicker glaze.

Cheddar Rolls
1⁄2 batch sourdough
Softened margarine
2 cups shredded cheese
1 to 2 teaspoons dried herbs
Take half of a batch of sourdough after it has risen for the first time. On a floured surface, roll dough into a 9×13-inch rectangle. Spread with softened margarine, then sprinkle with cheese and herbs. Starting with a long side, roll into a long roll and then cut into individual rolls. This should make 2 round cake pans of rolls. Bake at 350 degrees for about 20 minutes.

Black-Eyed Pea
Cornbread Casserole
1 pound ground sausage
1 medium onion, diced
1 cup self-rising cornmeal
1⁄2 cup self-rising flour
1 teaspoon salt
2 eggs, lightly beaten
1 cup buttermilk
1⁄2 cup vegetable oil
1 can black-eyed peas, drained
2 cups shredded cheese
3⁄4 cup canned cream-style corn
1 can Ro-tel tomatoes, drained
Cook sausage and onion until sausage is no longer pink. Drain. Combine cornmeal, flour and salt. Stir together eggs, buttermilk and oil. Add egg mixture to dry ingredients, stirring until just moistened (batter will not be smooth). Add sausage mixture, peas, corn, cheese and Ro-tel. Pour into a greased 9×13-inch baking dish. Bake at 350 degrees for 45 minutes to 1 hour.
Sweet Dream Cookies
2 sticks butter
11⁄2 cups brown sugar, firmly packed
1 egg
2 cups self-rising flour
1 teaspoon cinnamon
1 teaspoon ground ginger
1 cup chopped walnuts
1 (12-ounce) package milk chocolate chips
1 teaspoon vanilla
Powdered sugar
Cream butter; add brown sugar and egg and beat well. Combine flour, cinnamon and ginger and blend well. Combine flour mixture with butter mixture. Fold in walnuts, chocolate chips and vanilla. Form the dough into 1-inch balls and roll in powdered sugar. Place on a greased cookie sheet and bake at 375 degrees for 8 to 10 minutes.
Makes about 6 dozen.