Instructions: Starter=1 cup flour, 1 cup milk, 1 cup sugar mixed in a large ziploc bag.

Day 1: Do nothing.

Day 2-5: mush bag 1-2 times daily.

Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Mush bag, t will be lumpy.

Day 7-9: mush bag and let out gas 2 times a day.

Day 10: Pour into LARGE bowl, squezzing out as much batter as possible. Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir well. Pour four 1 cup starters into four ziploc bags.

Use what is left (it wont look like enough, it is) and add oil, applesauce, milk, eggs, and vanilla. Mix well. Add 2 cups flour, 1 cup sugar, baking powder, cinnamon, salt, baking soda, pudding mix and nuts

(optional). Mix well. Pour into two large greased and floured or sugared loaf pans ( or four small loaf pans or one large bundt pan). Bake at 325 degrees for 1 hour.

NOTES : DO NOT USE A METAL SPOON. DO NOT REFRIGERATE. Alternative recipe ideas. Substitute one cup whole wheat flour for one of last 2 cups of flour, use all apllesauce ( 1 cup) instead of oil and applesauce, use all oil (1 cup) instead of oil and applesauce. Substitute raisins, chopped dried apricots, fresh berries, chocolate chips for nuts. Pudding combos:

Chocolate pudding with:nuts, chocolate chips, or peanut butter chips.

Pistachio pudding with nuts or chocolate chips. Butterscotch pudding with nuts or butterscotch chips. My Favorite: Vanilla pudding with 1/3 cup raspberries, 1/3 cup blueberries, 1/3 cup blackberries. You can also vary the spices (i.e. nutmeg, grated citrus peel, etc.) The starters also feeze for up to six months. Use Day 1 as defrost day. You cannot hurt this stuff!!

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