Louise's Recipes

[Louise]

Ingredients for Amish/Friendship Bread Starter plus Recipe for the bread itself. Copied from www.recipezaar.com

Starter
2 cups sugar, divided
2 cups milk, divided
2 cups flour, divided
Bread
1 cup oil
1/2 cup milk
3 whole eggs
1 teaspoon vanilla extract
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda

1 (5 1/8 ounce) box instant vanilla pudding
1 cup chopped nuts
1 tablespoon cinnamon, combined with
1/2 cup sugar

Directions
1Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
2Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
3On day 18 do nothing.
4On days 19, 20, and 21, stir.
5On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
6On days 23, 24, 25, and 26 stir.
7On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
8It's now ready to use to make the bread.
9Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
10AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
11In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
12Add to liquid mixture and stir thoroughly.
13Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
14Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

Questions about this recipe go to www.recipezaar.com

[Louise]

LEMON POUND CAKE

1 box Lemon Supreme Cake (Duncan Hines)
2 tsp. buttermilk powder
1 pkg. instant lemon pudding
1 cup milk
1/2 cup vegetable oil
4 eggs
1/2 tsp. lemon extract

Mix and beat all ingredients until fluffy (about 2 minutes on high)
Spray pam or coat with margarine 2 loaf pans (divide batter evenly) or bundt pan
Bake in preheated 300 degree oven.
Bake 50 - 55 minutes until (pale) golden brown - I leave mine in about 55 - 60 minutes (check with toothpick)
Cool on rack about 45 minutes then remove from pan. While still warm smear top with Lemon Curd.

LEMON ICING

In small pan add:
1 1/2 cups powdered sugar
2 Tbls. butter
1 Tbls. milk
1 Tbls. lemon juice
1/2 tsp. vanilla

Heat over medium heat in saucepan until hot (see tiny bubbles around edge)
DO NOT BOIL
Stir - Using large spoon drizzle over cake longways first then cross ways, making criss cross design.
Best made 1 or 2 days before needed. Seal tight in aluminum foil. If frosting is too sweet for some, you can just sprinkle cake with powdered sugar..
I can never wait for 1 or 2 days.

[Louise]

ARTISAN BREAD RECIPE
(mixes up in 5 minutes)

Start with plastic bowl, 4 - 5 quart size with lid

3 cups warm water
1 1/2 Tbls. yeast or 1 1/2 packets
1 1/2 Tbls. salt
6 1/2 cups unbleached flour

In large bowl add 3 cups warm water, salt and yeast.
Add flour and stir until uniformly moist.

Let rise 2 hours with lid on slightly. (on counter top is fine) Make sure lid is on slightly
Refrigerate until dough is cool.
Once cooled it is easier to work with.
Dust top of dough with flour (I've also brushed some egg white on top to make it glossy when baked)

Cut desired amount of dough with serrated knife.
Shape into round loaf. **
Dust loaf slightly with flour.
Cut top of dough with knife. Make an X.

Let rise for about 40 minutes. Heat oven to 450 degrees.
Place in heated iron fry pan or on a cookie sheet dusted with cornmeal.
(I also coat bottom of pan with a little oil to keep dough from sticking)
Place 1 cup of hot water in pan on rack just below fry pan or cookie sheet. (helps in making the top crusty )

Bake 20 - 30 minutes. Take out and cool loaf.

Dough will stay in refrigerator for 14 days with lid on slightly.

**
Also can shape dough into individual small rolls.
Dough will be slightly sticky to work with (normal)
While shaping I just use some extra flour to coat my hands
There is no need to knead, just shape..
Enjoy.

[Bob and Robin Young]

Now Louise, since you have the starter made, let it sit 7 - 10 days on the counter. It will sour. Make a batch of your standard bread and add 1 cup of the sour dough starter. Replenish starter, continue to make your bread and you have your own Sour Dough Starter. Cheers! I do this all the time. I have a batch of the starter now for 6 months and it just keeps on going.

[Louise]

OK Bob. How about posting the recipe for the Sour Dough Starter and the Sour Dough Bread Recipe.that you use... Cheers back to you..

Bob Young (BoiseBob) said:

Now Louise, since you have the starter made, let it sit 7 - 10 days on the counter. It will sour. Make a batch of your standard bread and add 1 cup of the sour dough starter. Replenish starter, continue to make your bread and you have your own Sour Dough Starter. Cheers! I do this all the time. I have a batch of the starter now for 6 months and it just keeps on going.

[Louise]

Bob.. Found your Recipe site. Very interesting..

Louise said:

OK Bob. How about posting the recipe for the Sour Dough Starter and the Sour Dough Bread Recipe.that you use... Cheers back to you..

Bob Young (BoiseBob) said:

Now Louise, since you have the starter made, let it sit 7 - 10 days on the counter. It will sour. Make a batch of your standard bread and add 1 cup of the sour dough starter. Replenish starter, continue to make your bread and you have your own Sour Dough Starter. Cheers! I do this all the time. I have a batch of the starter now for 6 months and it just keeps on going.

[Louise]

BRANDIED FRUIT STARTER


Categories: Dessert
Yield: 1 Servings
¼ cup Apricot brandy
1 cup Pineapple tidbits; drained
3 cup Sugarhttp://wildearth.ning.com/group/wecooks
1 cup Peaches; drained, diced
1 cup Maraschino cherries; drained & halved
Additional fruit will be added after every 2 weeks; see instructions for details
Mix all ingredients & let stand at room temperature in a GLASS container; stir gently once each day. After 2 weeks, add 1 cup peaches & 1 cup sugar. Two weeks later, add 1 cup maraschino cherries & 1 cup sugar. Two weeks after that, add 1 cup pineapple bits & 1 cup sugar. Two weeks later, begin to repeat the cycles. Never allow starter to get below 1 cup. Never cover tightly or refrigerate. Use only a wooden or plastic spoon for stirring & dipping. Great served over ice cream!
I never added the the liquor to this recipe It just naturally occured

[Bob and Robin Young]

YUM-O Louise! This does look good. Thanks for sharing it.

[Louise]

PUMPKIN BREAD

2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can solid pack pumpkin
2/3 cup water
3 1/3 cup all purpose flour
2 teaspoon baking soda
1 ½ tsp. salt
½ tsp. baking powder
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup chopped nuts
2/3 raisins

Heat oven to 350 degrees. Grease 2 9x5/3 inch loaf pans.
In a large bowl cream shortening and sugar until fluffy.
Stir in eggs, pumpkin and water.
Blend in flour, soda, salt, baking powder, cinnamon and cloves.
Stir in nuts and raisins.
Pour into greased pans.
Bake about 70 minutes or until a wooden pick inserted in center comes out clean.
Cool on wire rack for 10 minutes. Remove bread and let cool to room temp.

[Louise]

DESSERT FOR TWO (variations)

_______________________________________________
Chocolate Chip

2 1/2 tbsp. butter, softened
1/4 cup light brown sugar, packed
1 tbsp. beaten egg
1/4 tsp. vanilla extract
6 tbsp. all purpose flour
1/4 tsp. baking soda
1/3 cup semi-sweet or milk chocolate chips
________________________________________
White Chocolate Macadamia Nut

2 1/2 tbsp. butter, softened
1/4 cup light brown sugar, packed
1 tbsp. beaten egg
1/4 tsp. vanilla extract
6 tbsp. all purpose flour
1/4 tsp. baking soda
3 tbsp. white chocolate chips or chunks
3 tbsp. chopped macadamia nuts
__________________________________________
Oatmeal Raisin Walnut

2 1/2 tbsp. butter, softened
1/4 cup light brown sugar, packed
1 tbsp. beaten egg
1/4 tsp. vanilla extract
5 tbsp all purpose flour
1/4 tsp. baking soda
1/4 cup rolled oats
1/8 tsp. ground cinnamon
3 tsp. raisins
1 tbsp. chopped walnuts

_____________________________________
Peanut Butter

2 1/2 tbsp. butter, softened
1/4 cup light brown sugar, packed
1 tbsp. beaten egg
1/4 tsp. vanilla extract
6 tbsp. all purpose flour
1/4 tsp. baking soda
2 tbsp. unsalted peanuts

1. Preheat oven to 475 degrees F.
2. Combine all ingredients for cookie of your choice up to, but not including, flour, in a small bowl
and beat with an electric mixer on high speed until smooth. Add flour and baking soda (plus oats
and cinnamon if making the oatmeal raisin walnut cookie) and stir well by hand. Stir in remaining
ingredients, then press the dough into a small buttered pie pan or cake pan or 6 inch deep dish pizza pan, or
2 individual 6 oz. oven proof dessert bowls or one ramakin
3. Bake for 5 to 7 minutes or until cookie begins to brown. Cool for a minute or so, add 2 scoops
vanilla ice cream and serve. Tops should be slightly crispy and the center soft..

Seves 2 for dessert.. Enjoy