Herman Coffeecake

Herman Coffeecake

2 C. Herman starter

 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 350°F. oven.

Glaze:

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.

Herman or Friendship Starter

1 cup Sugar

1/3 cup Warm water

2 Envelopes active dry yeast

2 cups Milk

2 cups Flour

Sprinkle one tablespoon sugar over warm water. Sprinkle yeast over this and let stand in warm place until doubled in size, about 10 minutes. Mix milk, remaining sugar, flour and yeast mixture. Place in plastic or glass container about the size of a 5-quar ice cream bucket. Stir, using only a wooden spoon or paddle, as metal retards growth. Cover loosely and let stand in a warm place overnight. The next day, refrigerate. Stir each day with a wooden spoon to retard spoilage.

On the fifth day, measure out one cup to bake with. Measure out one cup for gift. Feed remaining starter one cup flour, one cup milk and one-half cup sugar. Stir well. Refrigerate and stir daily. On the 10th day, measure out one cup, if desired, to give to a friend. You should have enough left over to use in a recipe, plus extra to feed as before and refrigerate. Thereafter, use the starter almost daily or as desired, feeding every five days.