Do Not Use Metal Spoon Or Bowl And Do Not Refrigerate Starter Mix! This is a fermented process. The batter will expand during fermenting. The use of metal utinsils or bowls will spoil the fermenting process. Starter: 1c. Flour, 1c. Milk, 1c. Sugar, mix well with wooden spoon. (if a friend has given you a jar of starter mix, you do not need to make the above starter mix. Just begin with "Day 1".) Day 1: Do Nothing. Day 2: Stir with wooden spoon. Day 3: Stir with wooden spoon. Day 4: Stir with wooden spoon. Day 5: Stir with wooden spoon. Day 6: Add, 1c. Flour, 1c. Milk, 1c. Sugar, mix well with wooden spoon. Day 7: Stir with wooden spoon. Day 8: Stir with wooden spoon. Day 9: Stir with wooden spoon. Day 10: Add, 1c. Flour, 1c. Milk, 1c. Sugar, mix well and pour into 3 separate jars. Give two jars of starter to friends with this recipe. Keep the third jar to bake the following: In a large bowl, add 1c. Oil, 1/2 c. Milk, 3 eggs, 1 ts vanilla, and mix thoroughly. In a separate bowl, mix 2 c. Flour, 1 c. Sugar, 1 1/2 ts baking powder, 2 ts cinnamon, 1/2 ts salt, 1/2 ts baking soda, 1 c. Chopped pecans, 1 small box Instant Vanilla Pudding and mix well. Add dry indredients to wet ingredients and mix thoroughly. Grease 2 loaf pans and sprinkle with a Sugar/Cinnamon mix. Pour batter into loaf pans and sprinkle some extra Sugar/Cinnamon on top. Bake in 325 degree oven for one hour. Cool and remove from pans. This is sinfully delicious................

From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,