Amish Friendsip Bread Starter
Ingredients & Directions 2 c Unbleached flour 2 c Warm water 1 pk Yeast 2 c Milk 2 c Unbleached flour 2 c Sugar DAY 1: In glass or ceramic bowl, mix first 3 ingredients thouroughly. Leave it at room temperature, uncovered. DAYS 2,3,4: Stir well with a wooden spoon. DAY 5: Stir and add 1 c milk, 1 c flour, 1 c sugar.(Feeding the starter) DAYS 6,7,8: Stir well with a wooden spoon. DAY 9: Repeat DAY 5 DAYS 10,11: Stir well. DAY 12: Ladle 1 c starter into each of 4 glass jars,cover & refrigerate. Use one to make bread now,save one for later,and give the other 2 to 2 friends. If you do not use on day 12,add 1 tsp sugar & refrigerate. Date the jars and every 10 days feed the starter as in DAY 5…leave at room temp for 2 days then bake or divide. Yields 1 Servings
Apple Cookie Sheet Cake
Ingredients & Directions –CAKE– 1 1/2 c Canola oil 2 c Sugar 3 c Apples; fresh chopped 3 Eggs 3 c Flour 1/2 ts Salt 1 ts Vanilla 1/2 ts Butter flavoring; optional 1 ts Baking soda FROSTING 8 oz Cream cheese 1 ts Vanilla 8 tb Margarine 4 c Powdered sugar CAKE: Put all ingredients in a bowl and mix at once. Pour into 11 x 16 jelly roll pan. Bake at 325? for 35-45 min. ICING: Mix together. Spread over cooled cake. Yields 36 Servings
Crusty Rye Bread
Ingredients & Directions 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9″ round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1
Poppyseed Cake
Ingredients & Directions 2 1/2 oz Poppy seeds 1 c Milk 2 Eggs 1 1/2 c Castor sugar 3/4 c Vegetable oil 1 ts Vanilla essence 1 ts Almond essence 2 c Flour 2 1/2 ts Baking powder 1/2 ts Cinnamon 1/4 ts Nutmeg Soak poppy seeds in milk for 1 hour, set aside. Whip eggs and castor sugar until fluffy. Drizzle in vegetable oil, vanilla essence and almond essence. Sift flour, baking powder, cinnamon and nutmeg and add alternately with milk and poppy seeds. Batter will be thin. Bake at 350 degrees in 2 9 x 5-inch loaf pan. Yield: 2 loaves BAKERS’ DOZEN GALE GAND SHOW#BD1A33 Yields 4 servings
Hootenholler Whisky Cake
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 Egg; beaten 1 c Flour 1/2 ts Baking powder 1/4 ts Salt 1/2 ts Nutmeg 1/4 c Milk 1/4 c Molasses, unsulphured 1/4 ts Baking soda 3/4 lb Seedless raisins 2 c Pecans; chopped 1/2 c Bourbon whisky Cream the butter with the sugar and add the beaten eggs. Mix together the flour, baking powder, salt, and nutmeg, and add to the butter mixture. Add the milk. Mix the soda into the molasses and add to the batter. Add the raisins, nuts, and whisky. Mix all ingredients well, pour into a greased and floured 9″ loaf pan and bake at 300 F. for two hours. The I Hate to Cook Book Peg Bracken modified by Sam Waring Yields 1 Cake
Cherry Pie Supreme
Ingredients & Directions 1 (9-inch) unbaked pie shell 1 cn (15-oz) cherry pie filling 1 pk (12-oz) cream cheese 1/2 c Sugar 1/2 ts Sugar 1 c Sour cream Preheat oven to 425 degrees. Spread half of the cherry pie filling in pie shell. Bake 15 minutes or until crust is brown. Remove from oven. Reduce heat to 350 degrees. With a mixer, combine cheese, sugar, eggs and vanilla. Pour over hot pie filling. Bake 25 minutes; cool. Spoon sour cream around edge of pie and fill center with remaining pie filling. From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Delicious Gingerbread With Sauce – Butter Busters^
Ingredients & Directions 1/2 c Liquid Butter Buds or 1 c Boiling water -Promise Ultra fatfree 1/2 c Sugar -margarine OR 1/2 c Molasses 1/4 c Sugar 1 t Ginger AMD 2 t Allspice 3 ea Pk Sweet ‘n Low 2 t Cinnamon 2 1/2 c Flour 2 t Nutmeg 1/2 c Egg Beaters 2 t Soda dissloved in VANILLA SAUCE 2 c Skim milk 1/2 c Egg Beaters 1/4 c Egg Beaters 1 c Evaporated skim milk 3/4 c Sugar 1 lb Brown sugar OR OR 1/2 c Sugar 1 c Brown sugar AND AND 3 ea Pk Sweet ‘n Low 4 t Sweet ‘n Low brown 1 t Vanilla 1 ea Tb liquid Butter Buds ds Nutmeg 1 t Vanilla 1 ea Tb flour 1 ea Tb flour OR OR 2 t Cornstarch 2 t Cornstarch ct SAUCE -GINGERBREAD- Cream Butter Buds and sugar. Add remaining ingredietns, adding Egg Beaters last. Bake in a bundt pan sprayed with Pam 35-40 minutes at 350F. Serve warm with the sauce of your choice. Vanilla Sauce: Boil milk and beat in sugar, flour and Egg Beaters that have been mixed together. Simmer until it thickens, stirring constantly. Remove from heat add ing vanilla and nutmeg. Caramel Sauce: Add Egg Beaters and milk to sugar in top of double boiler. Cook until creamy, adding flour slowly. Add Butter Buds. Remove from heat and stir in vanilla. Per sugar and vanilla sauce serving: 181 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 5g pro., 39g carb., 238mg sod. Per S&L and vanilla sauce serving: 168 cal., 35g carb. Per sugar and caramel sauce serving: 262 cal., 0.4g fat (2%), 0mg chol., 1g fiber, 6g pro., 59g carb., 264mg sod. Per S&L and caramel sauce serving: 205 cal., 44g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95. Yields 12 ———-
