DAY 1:
This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.
DAY 2 - 4:
Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!
DAY 5:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.
DAY 6 - 9:
Stir with a wooden spoon.
DAY 10:
Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:
INGREDIENTS:
1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)
DIRECTIONS:
Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.
Friday, December 14, 2007
Amish Friendship Bread
Ingredients And Directions:
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour
Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.
DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.
DAY 2, 3 and 4: Stir with a wooden spoon.
DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.
DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.
DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.
Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)
Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots
Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.
Irish White Soda Bread
INGREDIENTS:
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
1 1/2 lbs. (6 c.) plain flour
1/2 pt. (1 c.) buttermilk, sour milk or fresh milk with 1 tsp. cream of tartar added to dry ingredients
1 tsp. bicarbonate of soda
1 tsp. salt
DIRECTIONS:
Mix all dry ingredients together in a basin and make well in the center. Add enough milk to make a thick dough. Stir with a wooden spoon; the pouring should be done in large quantities, not by spoonfuls. The mixture should b slack but not wet, mixing lightly and quickly. Add small amount of milk if dough seems too stiff.
With floured hands, put dough on lightly floured board or table. Flatten into a circle about 1 1/2 inches thick. Place on a baking sheet, and make large cross over it with floured knife. (This is to ensure even distribution of heat.) bake in moderate to hot oven (375 to 400 degrees electric; gas regulo 5) for about 40 minutes. Test the center with skewer before removing from oven. To keep bread soft, wrap in a clean tea towel. Makes 2 small or 1 large loaf.
Pumpkin Tea Bread
INGREDIENTS:
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
1 c. solid pack pumpkin
1 c. grated zucchini
3/4 c. sugar
2 eggs
1/4 c. corn oil
1/4 c. corn oil butter
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
Creamy Cheese Filling (recipe follows)
DIRECTIONS:
Preheat oven to 350 degrees. In large bowl, combine pumpkin, zucchini, sugar, eggs, oil and butter; mix well.
In separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to pumpkin mixture, mixing only until flour is moistened. Stir in nuts. Spoon into well-greased 9×5x3 inch loaf pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Makes 1 loaf.
CREAMY CHEESE FILLING:
1 (3 oz.) pkg. cream cheese, softened
3 tbsp. butter, softened
Combine ingredients. Beat until light and fluffy, with wooden spoon or electric mixer at medium speed. Spread between slices of Pumpkin Tea Bread.
T.’S Cranberry Nut Bread
INGREDIENTS:
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
1 c. cranberries (fresh or frozen)
1 c. sugar
3 c. sifted flour
4 tsp. baking powder
1/2 tsp. salt
1/2 c. coarsely chopped walnuts or pecans
Grated rind from 1 orange
1 egg, lightly beaten
1 c. milk
2 tsp. melted butter
DIRECTIONS:
Preheat oven to 350 degrees. Put cranberries through coarse blade of meat grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder and salt. Mix in nuts and orange rind. Lightly beat egg with milk and melted butter. Stir into flour mixture. Fold in cranberries. Spoon into a buttered 9″x5″x3″ loaf pan. Bake 1 hour until loaf pulls slightly from sides of pan and is springy to the touch. Cool upright in pan 10 minutes. Then turn over on wire rack and cool before slicing.
Sour Dough Biscuits
INGREDIENTS AND DIRECTIONS:
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water
Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.
BISCUITS:
1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle
Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.
Sour Dough Bread
INGREDIENTS AND DIRECTIONS:
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour
Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.
FEED STARTER:
3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar
Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.
BREAD INGREDIENTS:
1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour
Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.
Sour Dough Starter
INGREDIENTS:
1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour
DIRECTIONS:
Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.
1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour
DIRECTIONS:
Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.
Ukranian Perogy Dough
INGREDIENTS:
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
DIRECTIONS:
1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.
750 ml container of 14% sour cream
4 cups flour
1 tsp salt
DIRECTIONS:
1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.
Pierogi - Dough And Filling
INGREDIENTS:
15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:
Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.
Potato Filling:
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste
DIRECTIONS:
In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:
Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.
Potato Filling:
3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley
Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.
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