Pineapple Rise

1-20 oz.can crushed pineapple
1 1/2 cups sugar
3/4 oz. Plain gelatin
6 egg yolks
6 egg whites
1/8 tea. Salt
1 1/2 cup heavy cream, whipped , or cool whip

Drain and cure a pineapple.
Add 1/2 sugar.
Remove 1 cup of puree
Sprinkled gelatin over top to soften
Combine egg yolks in rest of sugar and cook over low heat or in double boiler, staring into mixter thickens. add gelatin and stir until the gelatin dissolves. cool to luke warm and add remaining puree.
With egg whites and the salt in a bowl until fommy, as a whip cream. Gently pulled in the pineapple mixture. Pour into qmods or oblong pan. Chill until firm about 2 hours. Garnish with whipped cream and strawberries. Serves 10 to 12 people.

Alaskan Sourdough Bread

Alaskan Sourdough Bread

1 cup sourdough starter

2cup Lukewarm water 110-115*

2 ½ cups unsifted flour

1 cup milk

3 tablespoons butter

3 tablespoons sugar

3 teaspoons salt

1 package active dry yeast

¼ lukewarm water

6 ¼ – 6 ½ cups unsifted flour

1 teaspoon baking soda

melted buttermilk

Pour sourdough starter into bowl add 2 cups lukewarm water, 2 ½ flour, mixing well with a wooden spoon cover with towel, let stand in warm place overnight. Scald Milk in a saucepan add butter, sugar and salt. Add package to dry yeast to ¼ cup lukewarm water combine yeast water with milk mixture. mix mixture with 2cups flour, mix with starter, beat with wooden spoon until smooth, sprinkle baking soda over batter stir genitally and well. Cover bowl with towel, let rise in warm place until almost doubled about 40 minutes. Stir down batter and stir in remaining four. Drop your now formed dough ball on to a floured surface kneed 5 min. devide dough in ½ let sit coverd for ten minutes shpae in to loafs put on greased baking 9x5 pan, brush with melted butter let rise about an hour. bake at 375* for 50 minutes.

Golden Sourdough Biscuits

Golden Sourdough Biscuits

Added by Mable Aheart

2 cups unsifted flour

1 teaspoon salt

½ teaspoon baking soda

1 teaspoon baking powder

½ cup butter

½ cup buttermilk

1 cup sourdough starter

Melted Butter

Combine flour, salt, baking soda, baking powder in a bowl. Cut in butter until it resembles corn meal. Combine buttermilk to the starter, blend well, stir in to crumb mixture with a fork until mixture forms a rough dough. Turn out on to a floured surface and kneed for 30 seconds, roll to a 2” thickness and cut out with a 3” cookie cutter. Place on greased baking sheet. Brush with melted butter cover with a towel and put in warm place for 30 min bake in 425* oven for 12- 15 minute or until golden brown. Serve warm with butter makes 12 biscuits to reheat wrap in aluminum foil and put in 375 for15 minute or until hot.

Sourdough Pancakes

Sourdough Pancakes

added by Elizabeth Golden

2 cups unsifted flour

2 cups lukewarm starter

2 tablespoons sugar

1 teaspoon salt

1/2  teaspoon Baking powder

3 tablespoons cooking oil

2 eggs slightly beaten

1/2  teapoon baking soda

1 tablespoon water

Mix Flour, lukewarm water, starter in a bowl with a wooden spoon until smooth. Cover with towel. Let stand in a warm place 12 hours or overnight. Add sugar,salt baking power, oil and eggs. Mix with wooden spoon (batter will be lumpy). Dissolve baking soda in 1 tablespoon water , genitally stir it into batter. Pour 1/4 cup batter on to greased pan turn when covered with bubbles. Makes about 30 -4” inch pancakes.

Modern Alaskan sourdough Starter

(not so) Modern Alaskan sourdough Starter

add by Mable Aheart ( My Great Great grandma.)

2 packs dry yeast

4 cups lukewarm water 110-115 degrees

4 cups unsifted flour

Place yeast in a bowel add 1/2 lukewarm water, stir with wooden spoon. Add remaining water, then add flour, mixing well after each addition. Cover with towel. Place warm place 6 hours or overnight. It looks bubbly with a clear liquid will rise to top. Stir before measuring. After using Needed amount, Pour remaining mixture into stoneware crock or plastic container. Cover and refrigerate. Weekly stir in 1/2 cup lukewarm water and 1/2 unsifted flour. Cover and let sit at room temperature over night. Next morning stir cover and return to fridge. Make sure not to use anything metal it will change flavor drastically . As long as your using on a regular and adding to this weekly should keep indefinitely.

Blueberry Sauce

Blueberry Sauce

(for baked Alaska, shortcake, waffles and pancakes)

1 pint box of fresh blueberries

1/3 cup sugar

pinch salt

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon lemon juice

Rinse fresh blueberries and drain well. In saucepan, mix together sugar and salt, cornstarch. Add water and lemon juice and stir until dissolved add blueberries and bring to a boil. Boil 1-2 minutes, or in till clear and slightly thickened, string carefully to avoid crushing the berries. Serve warm or chilled. Makes 1 1/2 cup sauce.

Homemade Sweetened Condescend Milk

Homemade Sweetened Condescend Milk

1cup dry milk

2/3 cup sugar

1/3 cup boiling water

3 tablespoons butter

blend until smooth

Refrigerate