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Amish Friendship Bread Starter

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Amish Friendship Bread Starter Amish Friendship Bread Starter Ingredients: Starter: 1 c. sugar 1 c. milk 1 c. flour Bread: 1 c. starter 2/3 c. vegetable oil 2 c. flour 1 c. sugar 3 eggs 1 1/2 tsp. baking powder 1 - 1 1/2 tsp. cinnamon 1/2 tsp. vanilla 1/2 tsp. salt 1/2 tsp. baking soda Combine ingredients in a large plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubber band. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1 cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away, include these instructions: Keeping starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing. On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going. Amish Friendship Bread: Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc. Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3" loaf pan. Bake at 350 for 45-50 minutes. Cool 10 minutes before removing from pan. Page 1 of 60 Angel Cream Biscuits Ingredients: 1 pkg. quick active dry yeast 1/4 c. warm water (105° to 115°) 1 Tbs. sugar 2 c. Bisquick mix 1/4 c. half-and-half Dissolve yeast in warm water in medium bowl. Stir in sugar. Stir in Bisquick mix and half-and-half until dough forms. Turn dough onto surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Cover and let rise in warm place about 30 minutes or until soft and puffed. Heat oven to 425º. Bake 6 to 8 minutes or until golden brown. Serve warm. Page 2 of 60 Applesauce Loaf Ingredients: 1 c. shortening 1 1/2 c. brown sugar 4 eggs 2 1/2 c. flour 1 tsp. baking powder 1/2 tsp. baking soda 1 1/2 tsp. salt 2 tsp. cinnamon 3/4 tsp. cloves 3/4 tsp. nutmeg 2 c. sweetened applesauce 1 1/2 c. oatmeal 1 c. raisins 1 c. coarsely chopped nuts Preheat oven to 275°. Beat shortening and sugar together until creamy. Add eggs. Sift together 2 c. of the flour, baking powder, soda, salt and spices. Add alternately with applesauce to creamed mixture; blend well. Stir in oats. Combine remaining 1/2 c. flour with raisins and nuts; stir to coat fruits and nuts evenly with flour. Stir into batter. Pour into 2 greased and waxed paper-lined 8-1/2" x 4-1/2" x 2-1/2" loaf pans. Set a pan of hot water in the bottom of oven before adding loaves. Bake loaves for 2 hours. Loosen edges; cool on wire rack about 10 minutes. Remove from pans; cool thoroughly. Wrap cooled bread in plastic and store one day before slicing. Page 3 of 60 Banana Bread Ingredients: 1 3/4 c. flour 2 tsp. baking powder 1/4 tsp. baking soda 1/ tsp. salt 1/3 c. shortening 2/3 c. sugar 2 eggs (beaten) 1 c. bananas Preheat oven to 350°. Cream shortening, sugar and eggs. Sift together dry ingredients. Alternate adding dry ingredients and bananas to shortening mixture. Mix well. Bake for 1 hour to 1 hr and 10 minutes. Page 4 of 60 Banana Butter Ingredients: 4 c. prepared fruit (about 11 fully ripe medium bananas) 1/2 c. fresh lemon juice 1 tsp. Ever-Fresh Fruit Protector (optional) 1 box SURE JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 6 c. sugar, measured into separate bowl Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. Mash bananas thoroughly. Measure exactly 4 cups prepared fruit into 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. Stir pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Page 5 of 60 Banana Muffins Ingredients: 1 c. mashed bananas (2-3 bananas) 1 c. Miracle Whip 3/4 c. white sugar 2 c. flour 2 tsp. baking soda 1/2 tsp. salt Preheat oven to 350. Beat bananas. Beat in sugar and Miracle Whip. Stir in flour, baking soda and salt until moistened. Bake for 20 - 25 minutes. Makes 12 large muffins. Page 6 of 60 Basic Muffin Mix Ingredients: 8 c. flour 3 c. sugar 3 Tbs. baking powder 2 tsp. salt 2 tsp. cinnamon 2 tsp. nutmeg Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place. To make muffins: Preheat oven to 375 degrees. In a bowl, mix together 3 c. baking mix, 3 Tbs. vegetable oil, 2 eggs, 3/4 c. milk and 3/4 c. berries, raisins, chocolate chips or whatever else you like. Bake in a prepared muffin cup filled 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool. Page 7 of 60 Blueberry Streusel Muffins Ingredients: Muffins: 1/2 c. sugar 1/4 c. butter, softened 1 egg, beaten 2 1/3 c. flour 4 tsp. baking powder 1/2 tsp. salt 1 c. milk 1 tsp. vanilla 1 1/2 c. fresh or frozen blueberries Streusel: 1/2 c. sugar 1/3 c. flour 1/2 tsp. ground cinnamon 1/4 c. butter In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds way full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25 to 30 minutes. Page 8 of 60 Bread Machine Apple Coffee Cake Ingredients: 2/3 c. water 3 Tbs. margarine, softened 2 c. flour 3 Tbs. granulated sugar 1 tsp. salt 1 1/2 tsp. bread machine or quick active dry yeast 1 c. canned apple pie filling Powdered sugar, if desired Place all ingredients except pie filling and powdered sugar in bread machine. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease large cookie sheet. Roll dough into 8x13 rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each" side, make cuts from filling to edge of dough at 1" intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.) Heat oven to 375º. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack; cool. Sprinkle with powdered sugar. Page 9 of 60 Bread Machine Cinnamon-Raisin Bread Ingredients: 1 c. water 2 Tbs. margarine, softened 3 c. flour 3 Tbs. sugar 1 1/2 tsp. salt 1 tsp. ground cinnamon 2 1/2 tsp. bread machine yeast 3/4 c. raisins Measure carefully, placing all ingredients except raisins in bread machine pan.
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