Custom Search



Herman Starter for Coffeecake

----- Original Message -----
From: Teresa
To:  phaedrus
Sent: Saturday, August 03, 2002 6:14 PM
Subject: Help

> Hello,
> I am looking for a receipe for a starter dough, something like Sourdough
> starter.  But the starter I was once given came with various recipes.
> Not only could this starter be used for bread but also a variety of
> coffee style cakes, buns and muffins.
> Thank you,
> Teresa

Hello Teresa,

This sounds like either Amish Friendship Bread starter or Herman Starter. (Sometimes the names are used interchangeably) These are sweet starters that can be used for things other than just bread. Below is a recipe for Herman starter and a coffecake recipe made with it.


Herman Starter

1 package active dry yeast
2 C. lukewarm water
2 C. flour

In a large glass jar or crockery pot, dissolve the yeast in
the lukewarm water. If water is too hot it will kill the
yeast. Add flour and beat until smooth. Cover and let set at
room temperature for 48 hours. Makes 2 cups of starter. Use 1
cup to start feeding Herman and find a good house or friend
for the second cup.

Care and feeding of starter: Keep Herman in a large covered
container in the refrigerator. Stir once a day. On the first
and fifth days feed with 1/2 cup sugar, 1 cup milk and 1 cup
flour. On the 10th day use Herman to prepare cake. By that
time Herman will have grown to 4 cups. Use 2 cups for baking,
1 cup of starting another 10-day cycle yourself and 1 cup for
a friend.

Herman Coffeecake

2 C. Herman starter (on left)
1 C. sugar
2/3 C. oil
2 C. flour
2 t. baking powder
1/2 t. baking soda
1/2 to 1 1/2 t. cinnamon
1/2 to 1 t. nutmeg
1/2 to 1 t. ginger
2 eggs
1/2 to 1 C. nuts
1 C. raisins, dates or apricots

Combine all ingredients and pour into a well-greased and floured 13
x 9-inch baking pan. Top with streusel.

1 T. flour
1/2 to 1 C. brown sugar
1 to 2 T. cinnamon
1/4 to 1/2 C. melted butter
2/3 C. nuts, optional

Mix ingredients and top coffee cake batter in baking pan. Bake 35 to
50 minutes in 350F. oven.


1/2 C. butter
2/3 to 1 C. brown sugar
1/2 to 1 C. milk

Put ingredients in saucepan and boil for 5 minutes. Pour over baked
coffee cake when it emerges from the oven.

How Herman Got His Name

  ----- Original Message ----- 
  From: Franka
  To: phaedrus
  Sent: Tuesday, August 06, 2002 9:21 PM
  Subject: Is my answer out there?

  HI, I am glad I found your site. I see that you are familiar 
  with the Herman sourdough starter. When I was younger my mom 
  recieved Herman and his directions from a friedn. Boy we had 
  fun with that. She also recieved a story about Herman along 
  with the starter and directions. I have the recipe and the 
  directions but can not find the story anywhere. Is it possible 
  that you know the story or at least know where I can locate it? 
  Any help would be greatly appreciated.
  Thank you,

Hi Franka,

Is this the one you mean?

"Herman is a name that was given to a sourdough starter many years ago when a young girl (probably in San Francisco) watched her mother making sourdough. The mother explained that the sponge was a living thing and needed to be feed and watered. The little girl, in the way of little girls everywhere and everywhen, decided that it needed a name like everything else that was alive, and some things that weren't. After due consideration, she bestowed the name 'Herman' upon it.

Like most good things the mother wanted to share the starter with her friends. Along with the starter went the anecdote of her daughter's naming the sponge. As friends gave this starter to other people, they also received the story of the little girl. To this day 'Hermans' seem to pop up among sourdough aficionados everywhere, all due to a little girl and her need for everything to have a name. "


Iowa Corn Pudding

  ----- Original Message ----- 
  From: Sally 
  To: phaedrus
  Sent: Saturday, August 03, 2002 1:48 PM
  Subject: Iowa Pudding

  I am looking for the recipe for Iowa Pudding.  

  Thank you 

Hi Sally,

I hope you mean Iowa corn pudding, as that's the only one I can find.

See below.


  Iowa  Corn  Pudding

Ingredients : 
1 can whole kernel corn, do not drain
1 can cream style corn, do not drain
3 beaten eggs
1 box Jiffy corn muffin mix
1 carton French onion toasted sour
cream dip
1 stick melted margarine

Preparation : 
Combine all ingredients.  Bake 45 minutes at 325-350 degrees.
Iowa  Corn  Bake  Pudding

Ingredients : 
1 box Jiffy corn mix
1 can cream corn
1 can whole kernel corn
1 stick oleo, melted
4 beaten eggs
1/2 onion, chopped

Preparation : 
Mix all together, won't need all the water from whole kernel
corn.  Should resemble corn bread.  Bake in slow oven at 350 degrees
for 1 hour or until light brown.  Bake uncovered.

Creamed Corn

  ----- Original Message ----- 
  From: M
  To: phaedrus 
  Sent: Sunday, August 04, 2002 4:35 PM
  Subject: Cream corn

  I had a friend whose mother used to make homemade cream corn. I cannot 
  locate a receipe anywhere.  As you may have figured out, I lost contact 
  with my friend before getting her receipe.  I will appreciate any help 
  you can get me.

Hello M.

I found many, many recipes for creamed corn. You didn't say fresh or canned or frozen corn, so I'm sending all three. There's a lot of variety in creamed corn recipes.


  Creamed  Corn

Ingredients : 
2 (20 oz.) pkgs. frozen kernel corn
8 oz. whipping cream
8 oz. milk
1 tsp. salt
1/4 tsp. Accent
6 tsp. sugar
Pinch pepper
2 tbsp. melted butter
2 tbsp. flour

Preparation : 
Combine all ingredients except last two and bring to a boil. 
Simmer 5 minutes. Blend butter with flour and add to the corn; mix
well and remove from heat.  Put finished corn in heat proof
casserole, sprinkle with Parmesan cheese and place under broiler
until evenly browned.  Can be made a few days ahead and place in
oven at 350 degrees for about 3/4 hour to heat through.
Creamy  Creamed  Corn

Ingredients : 
16 oz. pkg. frozen corn,
Petite sized corn kernels
1/2 c. cream
1 c. milk
2 tbsp. granulated sugar
1 tsp. salt
Dash of pepper
2 tbsp. butter melted
2 tbsp. flour

Preparation : 
Combine corn, cream, milk, sugar, salt and pepper in sauce pan. 
Bring to a boil and simmer 5 minutes.  Mix butter and flour together
and slowly add to corn mixture stirring until thick.  Pour into
buttered augratin dish.  Lightly sprinkle with parmesan cheese and
broil until hot and bubbly, about 3 minutes.
Creamed  Kernel  Corn

Ingredients : 
2 cans whole kernel corn, drained
1 heaping tbsp. flour
1/2 pt. heavy cream (no substitutes)
1/4 c. sugar
1/2 stick butter
Dash of salt

Preparation : 
  Place drained corn in a greased 1 1/2-quart baking dish.  Mix
together the sugar, flour and salt.  Then combine the dry
ingredients with the corn and cream.  Dot butter on top.  Bake in a
350 degree oven for about 35 minutes.  (Stir twice while baking.) 
Serves 8 people.  
Mom's  Creamed  Corn

Ingredients : 
1 ear for each person
Salt & pepper

Preparation : 
  Get all silks off; dry hands and corn.  Scrub corn well.  Cut tip
off; hold by other end; take sharp knife and slice kernels off
without getting into cob.  Then go back and scrape cob with knife. 
Use just enough milk to come to top of corn; don't cover corn.  Use
1/2 to 1 stick butter, salt and pepper to taste.  Cook on high until
just boiling around edges and steaming well; turn to low.  Put lid
on, but not too tight (allow steam to escape); cook about 10 minutes
until done.  Warm up in microwave for leftovers.  
Easy  Creamed  Corn

Ingredients : 
1 can whole kernel corn, drained
1 c. milk
2 tbsp. butter
Salt & pepper
1 tbsp. sugar
1 tbsp. flour
Cracker crumbs

Preparation : 
  Combine first 4 ingredients, bring to a boil, then remove from
heat.  Stir in sugar and flour.  Good this way or pour into pyrex
dish and cover with cracker crumbs.  Bake at 350 degrees for about
30 minutes.  
Creamed  Fresh  Corn

Ingredients : 
4 ears corn
1 tsp. sugar
1/4 c. butter
1/2 tsp. freshly ground pepper
1/2 c. whipping cream
1/2 tsp. salt

Preparation : 
Cut corn from cob, scraping cob to remove pulp.  Combine corn and
sugar.  Chill 1 hour.  Melt butter in saucepan over medium heat. 
Add corn.  Cook 1 minute.  Stir in pepper.  Gradually add whipping
cream, stirring constantly. Cook uncovered over medium heat for
10-12 minutes or until liquid is absorbed, stirring corn frequently.
 Stir in salt. 
Fresh  Creamed  Corn

Ingredients : 
5 ears corn
2 slices bacon
1/2 c. milk
1/2 tsp. sugar
1/2 tsp. salt
Dash pepper
1/2 c. light cream
1 1/2 tsp. all-purpose flour
1 tbsp. margarine or butter

Preparation : 
Cut corn from cob; set aside.  Cook bacon until crisp in skillet
over medium flame; remove and crumble, reserving drippings.  Cover
and cook 15 to 20 minutes, stirring occasionally.  Combine cream and
flour in jar; shake until blended.  Stir into corn mixture.  Add
margarine.  Cook, stirring constantly until thickened and bubbly. 
Garnish with crumbled bacon.  Makes 6 servings. 
Fresh  Creamed  Corn

Ingredients : 
12 ears corn
1 stick oleo
Salt & pepper to taste

Preparation : 
Clip tops of corn and scrap starch from ears of corn.  Cook corn
with oleo, salt and pepper in heavy iron skillet until done.  If it
is too thick you may add a little water.

Frozen Hot Chocolate

 ----- Original Message ----- 
  From: Mk
  To: phaedrus 
  Sent: Sunday, August 04, 2002 6:01 PM
  Subject: (no subject)

  Please tell  me how you make frozen hot chocolate. I love it but 
  just don't know how to make it. If you find the recipe email: Mk

Hello MK,

Below are three recipes for it. The last one is low-fat.


  Frozen Hot Chocolate

  Serving Size  : 6 Preparation Time :0:00

 Amount  Measure Ingredient -- Preparation Method
  --------  ------------  --------------------------------

  Mix 1/2 cup unsweetened Dutch-process cocoa and 3/4 cup sugar
  in a medium saucepan.  Stir in 10 tablespoons low-fat (1 percent) 
  milk to form a smooth paste, then stir in an additional 2 cups 
  milk over low heat until sugar dissolves.  Pour mixture into 
  ice cube trays; cover and freeze for at least 6 hours. 
  (Mixture can be frozen up to one week.)  Break frozen cubes 
  into chunks with a table knife.  Process mixture with 2 tablespoons
  milk in a food processor fitted with a steel blade until smooth.  
  Serve immediately in frosted goblets.  If desired, garnish with 
  candied orange zest.

  Serves 6.

  Frozen Hot Chocolate

  1/2 cup unsweetened Dutch-process cocoa powder 
  3/4 cup sugar 
  21/2 cups milk 

  1. In saucepan, mix together cocoa powder and sugar. Whisk in 
  1/2 cup milk to form smooth paste. Gradually whisk in remaining 
  2 cups milk. Bring to a boil. Reduce heat; simmer 5 minutes, 
  until sugar dissolves and mixture is smooth. 

  2. Transfer to 13 x 9 x 2-in. baking pan; cool. Freeze 1 to 2 hours, 
  until slushy. Break up mixture with fork. Freeze, mixing again with 
  fork as mixture begins to harden. Freeze 1 to 2 hours longer, stirring 
  every 30 minutes, until mixture is frozen. 

  3. Break up mixture; transfer to food processor with 2 Tbsp water. 
  Process until smooth. Pour into glasses. Garnish each with dollop of 
  whipped cream and dusting of cocoa powder, if desired.
  Low-Fat Frozen Hot Chocolate

  1/2 cup cocoa powder
  3/4 cup sugar
  2 3/4 cups lowfat 1% milk

  In a small saucepan, combine the cocoa and sugar. stir in just 
  enough milk to form a smooth paste. Stir in all but 2 tablespoons 
  of the remaining milk. Stir over low heat until the mixture is warm 
  and the sugar is dissolved. Pour into a shallow pan or ice cube trays, 
  cover well, and freeze at least 6 hours or overnight. The mixture can 
  be frozen for 1 week or more. Break frozen mixture into chunks with a 
  fork or table knife. Place chunks in a food processor bowl fitted with 
  a steel blade. Process with remaining 2 tablespoons milk until no lumps 
  remain and mixture is thick and light in color. Serve at once in frosted 
  goblets as a spoon drink or scrape into bowl, cover, and refreeze for at 
  least 8 hours or overnight. Scoop and serve frozen.  

I'm Back!

In case anyone was wondering why the site hasn't been updated for a couple of weeks, or why you didn't get the usual prompt reply to your requests, I've been on vacation for the last couple of weeks.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus