Amish Frienship Bread Starter
Ingredients & Directions 2 Envelopes 1/4 c Warm water 1 c Sugar 2 c All purpose white flour 2 c Milk Active dry yeast Day 1: Sprinkle yeast over warm water. Add one tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Commbine remaining sugar, flour and milk in a 4 to 6 quart glass, plastic or pottery bowl or container. Do not use metal bowls or utensils as these my retard starter growth. With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so it can breathe. Then start with day 2 (you know the rest). Yields 1 Servings
Fruit Sweet And Sugar Free – Old Fashioned Oatmeal Cookie
Ingredients & Directions 3/4 c Walnuts 1 t Cinnamon 3/4 c Raisins 1 t Baking soda 1 c Butter pn Salt 3/4 c Fruit sweetener 1 1/2 c Unbleached white flour 2 Eggs 1 1/2 c Rolled oats 1 t Vanilla extract Preheat the oven to 350 degrees. Toast the walnuts in the preheated oven for 7-10 minutes, stirring occsionally. Allow the nuts to cool. Then process in a food processor, using the pulsing action, until they are coarsely choped. Bring 1 cup water to a boil, and add the raisins. When the water returns to a boil, turn the heat off, and let the raisins plump in the water for at least 10 minutes. Drain the raisins, saving any raisin water for another use. Cream the butter and sweetener together. When light and fluffy, add the eggs one at a time, beating well after each addition. Stir in the vanilla, cinnamon, baking soda, and salt. When mixed, add the flour, oates, chopped nuts, and plumped raisins. Cover the dough and refrigerate it for 30 minutes to make it easier to handle. Preheat the oven to 325 degrees, line baking sheets with parchment paper. Using a #12 scoop (or a 1/2 cup measure) for giant cookies or a #24 scoop (2 tablespoons) or a spoon for regular size cookies, scoop out the dough and place the balls 1 inch apart on insulated cookie sheets. With lightly moistened finers, flatten the cookies to a thickness of 1/3 inch. Bake until a light golden brown. Giant cookies bake for 20-24 minutes, and regular sized cookies bake for 12-15 minutes. Remove the cookies to a wire rack to cool. Yields 3 dozen
Auntie's Strawberry And Cream Pie
Ingredients & Directions 1 9 inch pie crust; pre baked FILLING 8 oz Cream cheese; softened 1/3 c Sugar 1 ts Almond extract 1 c Whipped cream; whipped 4 c Fresh strawberries; washed, -hulled TOPPING 1/2 c Chocolate chips 1 tb Unsalted butter In a large bowl, beat cream cheese until fluffy. Gradually add sugar and almond extract; blend well. Fold in whipping cream. Gently pour into pre-baked pie crust. Arrange strawberries, carefully over the filling. Chill. TOPPING Melt chocolate chips and unsalted butter in a small pan over low heat (or in a double boiler for worry free melting). Stir continuously, until smooth. Drizzle over strawberries. Chill for several hours or overnight. Delicious and sooooo beautiful! VARIATION You can dip the strawberries in the melted chocolate and then place them on the pie. You need to work quickly and will need to double (at least) the chocolate/butter mixture. Me ke aloha, Mary Per serving: 2780 Calories; 209g Fat (66% calories from fat); 34g Protein; 210g Carbohydrate; 445mg Cholesterol; 1893mg Sodium Yields 1 servings
Bulgar Biscuits
Ingredients & Directions 3 c Flour 3 c Whole wheat flour 2 c Bulgur wheat 1 c Corn meal 1 1/2 Instant non-fat milk 3 c Chicken broth Milk Contributed by Sandra Strassman-Sundy Mix flours, bulgur wheat, corn meal, and instant milk. Add 2 cups broth; mix well with hands until dough gets stiff. Add more broth as necessary. On lightly floured surface with floured rolling pin, roll dough to 1/4″ thickness. Cut out biscuits. Place on ungreased baking sheet. Brush each lightly with milk. Bake at 300 for 45 minutes. Turn off oven; leave biscuits in oven overnight. Yields 1 Servings
Rhubarb Meringue Torte
Ingredients & Directions 4 Egg whites 1/4 ts Cream of tartar 1 c Sugar 3 1/2 c Rhubarb sauce, thickened* One day before serving: In medium sized bowl, with electric mixer at high speed, beat whites and cream of tartar until soft peaks form. Gradually add sugar, beating until sugar dissolves and stiff peaks form. Heat oven to 225F and line two baking sheets with greased aluminum foil. Draw 3, 8 inch circles. Using a pastry bag, with star tip, pipe a border, inside the edge of each circle, on baking sheets. Do not extend beyond the circle. On one circle, pipe a second border inside the first. Divide remaining meringue into centers of circles. With small spatula, spread meringue to fill centers of circles and to touch shell borders. Bake meringues 3-4 hours or until crisp. Turn off oven. Allow meringues to stand in oven several hours or overnight. An hour before serving, place meringue layer with single border on serving plate. Top with one third of chilled rhubarb sauce. Repeat with second single-border meringue and one third of sauce. Top with double-border meringue and remaining sauce. Cover torte carefully and refrigerate until read to serve. From Yields 8 Servings
Bicardi Rum Cake From Loren Martin
Ingredients & Directions 1 c Chopped pecans 1 18.5 oz yellow cake mix 1 3.75 oz pkg jello instant Vanilla pudding mix 4 Eggs 1/2 c Cold water 1/2 c Wesson oil 1/2 c Dark rum (80 proof) Glaze: 1/4 lb Butter 1/4 c Water 1 c Sugar 1/2 c Dark rum (80 proof) Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving plate. Prick top and drizzle and smooth glaze evely over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Yields 12 Servings
Cakey Gingerbread Squares
Ingredients & Directions 1 x -Dottie Cross TMPJ72B 1 ts Ground cinnamon 8 tb Unsalted butter; at room 1/2 ts Ground allspice 1 x -temperature 1/2 ts Ground nutmeg 1/2 c Sugar 1/2 ts Salt 2 ea Large eggs 1/4 ts Ground cloves 1 x Grated zest of 1 orange 1 c Unsulfured molasses 2 1/2 c Sifted all-purpose flour 1 c Boiling water 2 ts Baking soda 1 x Confectioners’ sugar; 2 ts Ground ginger 1 x -for dusting Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners’ sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Yields 12 servings
