AMISH FRIENDSHIP BREAD
A classic bread that's made to be shared, gift bags of starter to friends and family so they can spread the love.
Provided by Brooke Lark
Categories Side Dish
Time 2h
Yield 2
Number Of Ingredients 21
Steps:
- DIRECTIONS TO MAKE THE STARTER: In medium bowl, stir together yeast and warm water until yeast is dissolved. Add buttermilk. Beat in 1 cup flour and 1 cup granulated sugar. Pour mixture into 1-gallon zipper-topped bag; seal bag. Place in cool, dry location for at least 8 hours or up to 10 hours.
- Place starter in refrigerator and store there for Days 2 through 10. Consider this (or the day you receive the starter) as Day 1 of the cycle.
- DIRECTIONS TO ACCOMPANY A STARTER BAG: Day 1: Do nothing. Day 2: Mash bag. Day 3: Mash bag. Day 4: Mash bag. Day 5: Mash bag. Day 6: To bag, add 1 cup all-purpose flour, 1 cup granulated sugar, 1 cup cultured buttermilk; seal bag and mash until mixed. Day 7: Mash bag. Day 8: Mash bag. Day 9: Mash bag. Day 10: Follow directions below: Pour entire bag into nonmetal bowl. Add 1 cup flour, 1 cup granulated sugar, 1 cup cultured buttermilk. Measure out 1 cup of Starter into each of 4 (1-gallon) zipper-topped bags. Keep 1 bag for yourself, and give other bags to 3 friends along with recipe.
- DIRECTIONS TO MAKE TWO LOAVES OF BREAD: Heat oven to 325°F. Spray 2 (9x5-inch) loaf pans with cooking spray. In large bowl, beat contents of 1 bag of Starter, the eggs, butter, buttermilk, brown sugar, baking powder, baking soda, flour, and pudding mix with whisk until a smooth batter forms.
- Scoop 1 cup batter into small bowl. Add cinnamon; beat with whisk until cinnamon is well mixed into batter. Spoon dollops of cinnamon batter back into large bowl with vanilla batter. With fork, gently swirl vanilla and cinnamon batters together. Don't over mix! Two or three swirls should be enough! Pour batter into pans. Sprinkle top of each loaf with 1 tablespoon granulated sugar.
- Bake 55 to 65 minutes or until bread springs back when touched lightly in center. Cool until bread loosens from sides of pan. Turn breads out onto serving dish or cutting board. Serve and enjoy!
Nutrition Facts : ServingSize 1 Serving
AMISH FRIENDSHIP PANCAKES & WAFFLES
Too early for breads.... try these pancakes or walffles
Provided by Stormy Stewart
Categories Pancakes
Number Of Ingredients 10
Steps:
- 1. Pancakes Add ingredients of smaller bowl to ingredients of large bowl and mix on medium speed. Spoon batter onto greased griddle.
- 2. Waffles Prepare batter for pancakes except increase oil to 1/4 cup.
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
FLUFFY PANCAKES
This is the best fluffy pancakes recipe according to my family. They are quick and easy to prepare, but we still consider these homemade pancakes a special treat. -Eugene Presley, Council, Virginia
Provided by Taste of Home
Time 15m
Yield 8 pancakes.
Number Of Ingredients 7
Steps:
- In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.
Nutrition Facts :
FRIENDSHIP PANCAKES
Make and share this Friendship Pancakes recipe from Food.com.
Provided by Mary Scheffert
Categories Breakfast
Time 13m
Yield 8-10 pancakes (depending on size)
Number Of Ingredients 8
Steps:
- Combine flour, sugar, baking powder& baking soda in a large bowl.
- Add wet ingredients& combine just until moistened.
- Cook batter just as any other pancakes.
- Serve warm with butter& syrup.
Nutrition Facts : Calories 120, Fat 5.3, SaturatedFat 1.4, Cholesterol 30.7, Sodium 148.1, Carbohydrate 14.6, Fiber 0.4, Sugar 1.1, Protein 3.4
THIRTY DAY FRIENDSHIP CAKE
This takes 30 days to prepare the fruit for the cake but it's worth it. It's delicious. If you are lucky a 'friend' will give you 2 cups of starter along with a piece of cake so you won't have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don't have the starter, follow the link to Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.
Provided by Yvonne
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time P19DT19h2m
Yield 48
Number Of Ingredients 14
Steps:
- Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2 1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
- Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once everyday for 10 days. The color should change, and the mixture should foam when stirred.
- Day Twenty: Slice each cherry in half, and stir in. Add 2 1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
- Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x13-inch baking pans.
- It's best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
- Bake cakes at in the preheated oven for 55 to 65 minutes.
Nutrition Facts : Calories 346.3 calories, Carbohydrate 55.5 g, Cholesterol 31.4 mg, Fat 13.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 2.7 g, Sodium 220.2 mg, Sugar 38.7 g
EASY BASIC PANCAKES
Nothing says "weekend" like homemade pancakes for breakfast. Our easy recipe will help you whip them up in less than 30 minutes. Making pancake batter from scratch is so simple that you'll wonder why you never did it before!
Provided by Martha Stewart
Categories Pancake Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
SOURDOUGH PANCAKES (AMISH FRIENDSHIP BREAD STARTER)
These are great pancakes made with Amish Friendship Bread Starter. I am always looking for new and creative ways to use my starter!!! These pancakes smell fabulous, and are a bit sweet with yeast flavors. I thought they were great with just butter on top. I sometimes add cinnamon or Apple Pie Spice and sub out apple butter for the oil. . .just an idea!
Provided by januarybride
Categories Breakfast
Time 25m
Yield 12 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg, then add in wet ingredients.
- Add dry ingredients to the wet ingredients and mix well.
- If batter seems too thick, add more milk 1 Tbsp at a time until desired consistency.
- Preheat griddle pan to med-high, spray with non-stick cooking spray and pour batter onto griddle using 1/4 cup of batter per pancake.
- Once pancake looks set around the edges and a few bubbles are coming up thru the middle of the pancake, turn it over and cook another minute or two until done.
- Serve hot with butter.
EASY, EASY FRIENDSHIP CAKE
It is simple and sweet. The original directions, which call for baking in a tube pan and pouring hot syrup over the cake in the pan, work. We also tried it in a Bundt pan, with the hot syrup drizzled over the cake after removing from the pan. That worked equally well.
Provided by Miss Annie
Categories Quick Breads
Time 1h15m
Yield 1 Cake
Number Of Ingredients 11
Steps:
- Place all cake ingredients in a mixing bowl.
- Mix on slow speed with electric mixer for 1 minute, then on medium speed for 3 minutes or until well-mixed.
- Pour into a greased and floured tube pan (or Bundt pan).
- Bake at 325ºF for 1 hour.
- (Test to see if done with a toothpick.).
- Boil dressing ingredients 2 to 3 minutes.
- Pour over hot cake while still in pan.
- Let cool completely in pan before turning out.
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AMISH FRIENDSHIP BREAD SOURDOUGH PANCAKES
From friendshipbreadkitchen.com
4.3/5 (44)Estimated Reading Time 5 minsCategory BreakfastTotal Time 25 mins
- Create a well in the center of the dry ingredients and pour the starter mixture in the center. Using a hand mixer, mix on medium until incorporated.
- Spoon batter onto a skillet or a greased griddle over medium heat. Cook until bubbles appear on the surface, then flip and cook until gently browned on the other side.
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