For Starter
1 1/2 C Warm water
1 C Flour

You can sit in on the counter for 2 days.  Then Feed the start. 

Add to the start in a bowl:
1 1/2 C Warm Water
1 C  Flour

Mix until all the flour is incorporated.  Let sit on the counter uncover 2-4 hours.  You know it's all ready when it's bubbly.

Keep out 2 cups of starter in bowl then put the rest back in the jar.  Refrigerate. If you are using your start every 2 days then you can leave it on the counter.  If you are not needing it that quickly then put it in the refrigerator.  Feed your start at least once every 2 weeks. 

For bread
2 C Starter
1/2 T salt
3 C Flour

(If you want to make more than one loaf add 1 C water and 3 C flour)

Mix until the dough is soft and pliable.  Mix in mixer for ten minutes.  It should pull away from sides but not be too firm. 

Let sit on the counter covered with plastic so it won't dry out.  It will take 6-10 hours or until dough has doubled in size.  Air temperature and moisture content will vary this time. 

After it has doubled in size, dump onto counter.  Form into loaves and place in bread pans.  Let rise until doubled one more time. 

Bake at 350 degrees 35-40 minutes or until starting to brown slightly on top.

For Pizza Crust

1/2 T Salt and enough flour to make a firm dough.  Let sit 2-8 hours.  Pizza dough is really forgiving so you can skimp on the proofing time if you're in a hurry. 

Bubble Bread

1/2 T Salt
2 heaping cups of Flour just until the flour is incorporated.  The least you mix it the better but it's not good to have flour on the bottom of the bowl. 

Cover with plastic and let sit 8-24 Hours.  The longer it sets the more sour it gets.

When ready to bake pour out on Floured Surface and form the shape of your pan.

You need to bake it in a ceramic pot with a lid or a Dutch Oven

Place in pan and bake in the oven with a lid on at 450 degrees for 30 minutes.  Then take lid off and bake for 15 minutes more until golden crispy brown. 

This bread is hard and crusty on the outside and soft on the inside.

Remove membrane from rack of ribs. 

1/3 c Mustard
1/2 c Brown sugar

Mix and rub on ribs.

Sprinkle with favorite seasoning.

Put on Grill and smoke for 3 hours.  Spray with apple juice at least once an hour to keep it moist.

After 3 hours pull ribs.  Put ion a double layer of foil.  Fold up sides and seal ends.  Put on Brown Sugar and drizzle honey on top.  Pour Apple Juice on top of ribs.  Seal foil and return to grill.  Turn up heat to 225.  Cook 3 hours.

Remove from foil.  Place ribs back on grill.  Spread on BBQ sauce.  Turn temp back to smoke.  Cook 30-60 min.

Delicious!

I use the Refrigerator Roll recipe.

Roll out dough.  Spread thin layer of butter on dough.  Then sprinkle with 1/2 C light brown sugar. 

3 1/2 c frozen Raspberries
1/3 C Sugar
Zest of one large Lemon
1 1/2 t corn starch

Combine the Raspberries, sugar, lemon zest and corn starch.  sprinkle on dough.

Cut into 24 rolls. 

Bake according to roll directions.

Frosting

4 ozs Cream Cheese, Room Temp
1/4 C Unsalted Butter, Room Temp
1 C Powdered Sugar
1 t Lemon Zest

Combine all.  Beat until smooth.  Spread on Rolls.

I used the Refrigerator Rolls recipe.  I substituted orange juice for the water. 

Roll out dough.  Spread on thin layer of butter.  Then spread on a thin layer of Marmalade.  Then sprinkle on light brown sugar over all of the dough.  Roll up from thin side and cut into 24 slices. 

Bake according to roll recipe.

Icing

2 t Orange Zest
1/2 t Vanilla
Pinch Salt
1/4 c Orange Juice
2 c Powdered Sugar

4 C Bisquick
1 C Sour Cream
1 C 7-up
1/2 C Melted Butter

Mix Bisquick, sour cream and 7-up.  Dough will be very soft.  Knead and fold dough until well mixed.  Pat dough and cut biscuits using a round biscuit or cookie cutter.  Melt butter in bottom of cookie sheet pan or 9X13 casserole dish.  Place biscuits on top of melted butter and bake at 425 degrees for 12-15 minutes or until browned.

Linda doesn't knead or make biscuits.  She just spoons 12 pieces over melted butter.

2 Cubes Butter
5T Cocoa
3 Eggs
1t Vanilla
2C Sugar
2C Flour

Melt butter in a medium size pan.  Add cocoa and stir in thoroughly.  Remove from heat and stir in eggs one at a time.  Mix well.  Add Vanilla.  Stir in sugar then flour.  Place in greased and floured 9X13 pan.  Bake at 375 for 25 min.

Frosting
1/3 c Butter
2/3c Cocoa
1/3 c Milk
1 t Vanilla
2 2/3 c Powdered Sugar

Melt butter in small saucepan over low heat.  Add cocoa and stir until the mixture is smooth and thick.  Remove from heat and cool.  Pour into medium bowl  Add Milk and Vanilla alternately with powdered sugar.  Beat until you have the spreading consistency you desire.  Frost the brownies

3 C White Flour
1 t Salt
1/2 t (heaping) Yeast
1 1/2 c Warm Water

Using just a wooden spoon mix just until mixed.  Cover with plastic wrap and leave at room temp 6-24 hours.  It will get all bubbly.  90 minutes before you want to serve it turn dough out on a well floured surface.  Using a bread scraper fold the sides into the middle.  Do this several times until dough is not sticky.  Form into a ball (or loaf if you don't have a ceramic pot with a lid).  Let it raise 30 min.  Preheat oven and pan to 450 degrees.  You can use a dutch oven, crock from a crock pot, bread pan, casserole dish or anything that has high sides and is oven safe. 

After dough has rested and the oven and pan have reached the correct temp, use a knife to cut a slash in the top of the dough.  Spray Pam or nonstick spray in the pan.  Put dough in pan.  Bake covered 30 min.  After 30 min uncover and bake 10-15 minutes more.  Top will be browned  Let sit 15 min before cutting. 

If you want to you can add craisins or raisins, jalapenos and cheese when you are folding the sides in before cooking.

Egg Roll Wrappers
Small Can Diced Green Chiles or Jalapeno Peppers
8 Ozs Cream Cheese

Mix together cream cheese and green chilis.  Put small slice of cooked Halibut on the wrapper.  Put 1 T cream cheese mixture on top of Halibut. 

Roll up wrappers.  Deep fry until golden brown.

Asian Soy Sauce

1 C Mayonnaise
1/4  C Apricot Pineapple Jam
1 T Soy Sauce
1 T Spicy Mustard
1/8 t Ginger
1 t Minced Garlic

Mix together and use as a dipping sauce for Halibut Poppers or as a brush on for Shrimp before grilling.