Amish Friendship Bread

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By request I'm adding some traditional Amish and German recipes from my repertoire over the coming days.  I will start with this one.  I used this one many years ago and kept it going, it make great muffins.  Enjoy and don't forget to have fun with these!

Do not be afraid to try something new.  I have yet to post any complicated recipes so no need to worry that something is too difficult.  If it's too difficult, I don't do it! ;)

Amish Friendship Starter

1 cup sugar

1 cup milk

1 cup all-purpose flour

Combine the ingredients in a large deep glass or 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 rubberband. 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 1cup 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 a 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
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
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 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

Coconut Blondies Bars

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Okay, I'm in love with coconut.

• 1 cup all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon salt


• 6 tablespoons butter or 6 tablespoons margarine


• 1 3/4 cups packed light brown sugar


• 2 teaspoons vanilla extract


• 2 large eggs


• 1 1/2 cups pecans, coarsely chopped


• 3/4 cup sweetened flaked coconut

 

Directions:

 Prep Time: 10 mins

Total Time: 40 mins

1 Preheat oven to 350°F.

2 Grease 13 x 9-inch baking pan.

3 In small bowl, combine flour, baking powder and salt.

4 In saucepan, melt butter over low heat.

5 Remove from heat.

6 Stir in brown sugar and vanilla; add eggs, stirring until well blended.

7 Stir in flour mixture into sugar mixture just until blended.

8 Stir in coconut and pecans.

9 Spread batter evenly in prepared pan.

10 Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.

11 Do not overbake; blondies will firm as they cool.

12 Cool completely in pan on wire rack.

13 When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.

Pumpkin Pie Bars

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2 sticks softened butter

1 Cup granulated sugar

1/4 Cup packed light brown sugar

1 3/4 Cup all purpose flour

1/2 teaspoon kosher salt

2 Cups canned pumpkin

1/2 Cup granulated sugar

1/2 Cup heavy whipping cream

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon fresh grated nutmeg

1 Cup chopped chocolate or chocolate chips

Sprinkles of choice if desired

1.  Preheat oven to 350 degrees F.  In a stand or electric mixer cream the butter and sugars until well combined.  Slowly add in flour and salt until dough forms.  Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.

2.  To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined.  Pour over shortbread layer.  Bake for 45 minutes or until pumpkin layer is golden brown.

3.  Let cool for 30 minutes then cut into bars.  Melt chocolate over a double broiler or in microwave until smooth then spread over bars.  Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.

12 bars

Snickerdoodle Bars

Ingredients

2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Directions

Preheat oven to 350 degrees F. Lightly grease and/or line a 9×13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.

In large bowl, beat together butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.

Stir in the flour mixture until well blended. Spread evenly in prepared pan (mixture will be somewhat cookiebatter-ish, so it’s best to spread it out with a greased spatula or your hands -- I just spray a spatula with cooking spray). Combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20-24 bars.

Cheddar Cheese Puffs ..... with a surprise!

Makes 48 puffs

2 cups grated sharp cheddar
8 tablespoons (1 stick) butter, at room temperature
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
48 small green stuffed olives, well drained

• Preheat the oven to 400 degrees.
1. Blend the grated cheese and butter. Stir in the flour, salt and paprika. (This can all be done in a food processor equipped with the metal blade.)
2. Mold 1 teaspoon of the mixture around each olive. Chill the puffs until firm, about 30 minutes. Arrange the puffs on ungreased baking sheets.
3. Bake for 15 minutes or until browned. (You can also freeze the puffs, well wrapped, for about 10 days. Bake them, still frozen, until browned.)