Traditions: The Romans Recipes

We had a lesson on righteous traditions in YW. These 2 recipes have been traditions in the Romans family since Greg and I got married. I added a few pictures for fun. Hope you enjoy making and eating them.

Suzie Roman’s Super-Duper Banana Bread

2 cups sugar

3/4 cup oil

1/2 tsp. salt

2 eggs

3 cups flour

1 1/8 cup buttermilk

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. vanilla

1 1/2 cups mashed banana

1 cup chopped pecans (opt)

Cream oil,sugar, eggs. Add dry ingredients and buttermilk

( buttermilk can be made with reg. milk and part vinegar )

Add in vanilla and bananas and nuts. Bake in 4 small or

2 big loaf pans...at 350 degrees for 30-35 minutes or until

brown.Let sit in oven for a few minutes after turning off oven.

Wrap in saran wrap while still warm ..it keeps it moist.

You can freeze if you like. Bread will pull loose from sides

of pan when done. Serve warm with butter and a glass of cold

milk. Enjoy!

Sourdough Pancakes by Greg Romans

STARTER:

1 cup of warm milk

1 pkg of yeast (small package like the size that a couple of Excedrin come in)

Pour milk in bowl, mix in yeast, cover with paper towel or dishcloth (will be yeastier faster if you use dirty sweat socks or any article of clothing warn for at least a week). Let sit over night (at the least—would be better if it sat for a day or two).

Mix in non-metal container the starter, one cup of flour and one cup of water. Let set uncovered over night (keep the socks and/or clothing away). Starter should be pourable but not runny.

If you are in a real hurry you can try combining both steps above the night before making the sourdoughs. It would be better to take the two days.

SOURDOUGH PANCAKES: *In non-metal bowl *

2 cups of flour

1 cup of powdered milk (this could probably be skipped considering that you are adding milk later, but I have not tried it without—

sometimes though with less)

1-1 ½ teaspoons of baking powder (this makes it rise)

Mix thoroughly

Add 80-90 percent of the starter above (always keep a small amount in your starter container—never washout the starter container—just scrape the discolored starter back into the rest of the starter (makes you tough and kills germs)

Add:

One egg (with out the egg shell—this is a compromise to modern tastes)

2 tablespoons of sugar (makes the medicine go down). If this is too sweet or not sweet enough then alter the amount next time.

Milk—enough so that you have a pourable consistency

Ladle the batter onto a hot griddle (stay away from hot girdles). I use a 1/3 or ½ measuring cup to keep the size consistent.

NOTE: This recipe is for 3-4 people. Increase the above amounts (no change in starter) proportionately to the size of the group to be fed. Left over sourdoughs can be heated in a plastic bag in the microwave and will taste almost as good as fresh for four or five days)

STARTER Rejuvenation:

Refill your starter container with one cup of flour, one cup of water. Mix well, should stir easily and not be too thick. Let sit out for 24 hours. Cover and place in refrigerator. Starter should be fed if not used for over four weeks, at least to start with. I never feed my starter, but if this became known to the culinary cops it would certainly be curtains. Feed by dumping out a small amount of the starter and adding an equal amount of water and flour. Let sit out for 24 hours.

I would recommend a quart jar for the starter—and I cover it in the refrigerator with a sandwich bag held in place by a rubber band. Not too pretty—but it works for me. Just remember, remember my son (Helaman 5) --- do not use metal for any of the containers.

When you are ready to cook sourdoughs again take your starter out of the refrigerator several hours before you use it. Speak nicely to it—it likes Buffalo Springfield or Emmylou Harris on the CD player ( we always used to listen to this on Saturday morning,