Ha'penny Friendship Bread-pg. 3
Ingredients & Directions DECORATION DIRECTIONS TO DECORATE: Make small 1/2″ slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. Marilyn Sultar Yields 2 Servings
Lois' Raisin Soda Bread
Ingredients & Directions -FROM LOIS FLACK- ———————CYBEREALM BBS (315)786-1120——————— * * * * * * 1 1/2 ts Caraway Seed 2 c Flour 3 tb Shortening 1 1/2 ts Baking Powder 2/3 c Golden Raisins – Plumped 3/4 ts Baking Soda 1 c Buttermilk 1 ts Salt 2 tb Melted Butter 3 tb Sugar * To Plump Raisins: Place raisins in a small saucepan and just cover with hot water. Simmer until raisins have absorbed the water. Set aside. Preheat oven to 350F. Blend the flour and the next five ingredients. Cut in the shortening with a pastry blender until well blended. Mix in raisins. Add buttermilk all at one time, mix lightly to a soft dough. Turn the dough into a greased 9-inch round layer cake pan. Cut a cross into the top about 2/3 into the loaf. Brush top with melted butter and sprinkle with 4 teaspoons additional sugar. Bake 40 minutes or until brown. Makes 1 loaf. Yields 1 loaf
Sweet Lelani Bread
Ingredients & Directions 1 1/2 Lb Loaf:; (1 Lb Loaf): 1/4 c Buttermilk; (3 T)*NOTE 1/4 c Pineapple juice; -reserved,(2 T) 3 tb Butter or margarine; (2 -Tbsp) 1 Egg; (1) 1/2 c Pineapple Chunks In Juice; -Canned, **Note, -1/3 C- 1/2 c Banana; sliced,(1/3 C) 3 c Bread flour; (2 cups) 1/4 c Whole-wheat flour; (3 Tbsp) 1/2 c Coconut; shredded,(1/3 C) 1 1/2 tb Sugar; (1 Tbsp) 1 ts Salt; (1 tsp) 1/4 ts Baking soda; (1/4 tsp) 1/3 c Macadamia nuts; chop,(1/4 C) 1 1/2 ts Active Dry Yeast; Red -Star***, ; (1 1/2 Tsp) *NOTE: For Welbilt/Dak machines, for 1 1/2 lb add 2 T, for 1 lb add 1 T. **NOTE: cut up and well drained,(reserve juice as above) ***NOTE: Panasonic/ National machines use 3 t for 1 1/2 lb, for Welbilt/DAK use 2 t for 1 1/2 lb loaf. Place all ingredients in bread pan, select “Light Crust” setting, and press START. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. Katie Fritz Internet: fritz@ben.dev.upenn.edu Yields 1 Servings
Chevre Torta
Ingredients & Directions 16 Ounc s 8 ounce 2 clove 2 table poons 1 teasp on 5 table poons 1/2 Cup roasted Line 1 quart bowl or loaf pan with plastic wrap. Place cream cheese, goat cheese and garlic in food processor, process until well blended. Add oil and thyme, blend well. Place one third of cheese mixture in lined bowl. Spread pesto over cheese. Add half of remaining cheese mixture. Spread with chopped red peppers, and top with remaining cheese mixture. Cover and refrigerate for several hours or overnight. To unmold, place bowl upside down on serving platter. Lift up bowl and peel off plastic wrap. Serve with crackers or a sliced baguette. Yields 8 Servings
Mrs. F Pumpkin Spice Cookies
Ingredients & Directions ———————–MRS. FIELDS’ COOKIE BOOK———————– 2 1/2 c All purp flour 1/2 ts Baking soda 1/4 ts Salt 2 ts Pumpkin pie spice 1 c Dark brown sugar 1/2 c Sugar 3/4 c Salted butter, softened 1 lg Egg 1 c Pumpkin 1 ts Vanilla 1 c Raisins 1/2 c Chpd walnuts Preheat oven 300 F. In med bowl combine flour, soda, salt, and pumpkin pie spice. Mix well with wire whisk. Set aside. In lg bowl blend sugars with mixer set at med speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add egg, pumpkin, and vanilla. Beat at med speed until light and fluffy. Add flour mixture, raisins, and walnuts. Blend at low speed just until combined. Do not overmix. Drop by rounded Ts onto ungreased cookie sheets, 1 1/2″ apart. Bake 22-24 mins until cookies are slightly browned along edges. Immediately transfer cookies to a cool surface. Yields 36 Servings
Pocket Bread
Ingredients & Directions 6 c Whole-wheat flour 1 tb Active dry yeast 1 tb Honey 2 c Water; very warm (120) Recipe by: McDougall In a large bowl, mix 2 cups flour and yeast. Mix the honey in the warm water. Add the water to the flour mixture and beat for 2 minutes at medium speed of electric mixer, scraping bowl occasionally. (Or beat 150 strokes by hand.) Stir in enough flour to make soft dough. Turn out onto a lightly floured board. Knead until smooth and elastic, about 8-10 minutes, adding more flour if it is too sticky. Place in bowl. Cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down, turn onto lightly floured board. Cover, let rest 30 minutes. Divide dough into 10 equal pieces. Shape each into a ball. On a lightly floured board, roll each ball into a 6 inch circle. Place on a lightly floured baking sheet. Bake on bottom rack of preheated 450 degree oven. Bake about 5 minutes. Tops will not be brown. To brown tops, place under broiler 3 inches from heat, for 1 minute. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Yields 5 servings
Amish Friendship Bread (original Starter Recipe)
Ingredients & Directions -Linda DiSanto, Austin, -Texas 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter each day DAY 10: …………. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. Yields 1 Servings
