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Amish Friendship Bread

Amish Friendship Bread


Amish Friendship Bread


Amish Friendship Bread is a well-known recipe in the farmhouse cooking world. It’s great to receive your starter from a friend until 10 days later you realize you have to pawn off starter to three other friends and the cycle repeats itself.

I fix this problem by tripling my recipe and using up all the starter in one batch. It makes six loaves with enough starter left for me to do it all over again. My family loves this bread, and I can easily use a loaf for a meal. It freezes very well and is a lovely last minute gift. Enjoy!

Starter Recipe for Amish Friendship Bread

1 cup flour

1 cup sugar

1 pkg yeast

1 cup water (can use milk)


How to Make Your Amish Friendship Bread 

Day 1 – receive the starter

Day 2 – stir

Day 3 – stir

Day 4 – stir

Day 5 – Add 1 cup each flour, sugar, and milk.

Day 6 – stir

Day 7 – stir

Day 8 – stir

Day 9 – stir

Day 10 – Add 1 cup flour, 1 cup sugar, and 1 cup milk. Divide into 4 containers, with 1 cup each for three of your friends and 1 cup for your own loaves. Give friends the instructions for Day 1 through Day 10 and the following recipe for baking the bread.

After removing the 3 cups of batter, combine the remaining cup of Amish Friendship Bread starter with the following ingredients in a large bowl:

3/4 cup oil

3 eggs

1/2 cup milk

1/2 tsp. salt

1 tsp. vanilla

1 to 1 1/2 tsp. cinnamon

1 cup sugar

2 cups flour

1  3.5 ounce box instant pudding (Vanilla or your choice)

1 Tbsp.  baking powder

1/2 tsp. baking soda

Using a fork beat by hand until well blended. 

Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 350 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

Overwhelmed with starters? Try tripling the recipe and making 6 loaves of bread. Then you only have one cup of starter for your own to start again.


Perfect for freezing to get a jump on holiday baking.

Dark Ginger Apple Cider Punch

Dark Ginger Apple Cider Punch

Every year I make a Thanksgiving feast for the family. Most of it is the same old thing; tasty but predictable. This year, I am eating Keto, so had to take that into consideration. Also, I wanted to come up with some sort of tasty punch for the family to enjoy.

There are plenty of alcoholic punch recipes out there, but not so many that are family friendly and not based on melted ice cream (because, ew.)

As I was shopping for the things I still needed to buy for the dinner, I saw a new soda called Dark Ginger ale. I kept walking along thinking of how to use that flavor and that is literally how this recipe evolved. I sort of created it while pushing a shopping cart. Enjoy!

The Recipe

Dark Ginger Apple Cider Punch

1 2-liter bottle of Schweppes Dark Ginger Ale

1 Gallon Apple cider

1 Orange, sliced

1 Lemon, sliced
Optional: Apple slices-be warned that they do turn brown

1-inch ginger root, sliced

6-8 Whole cinnamon sticks

1 TBSP whole cloves

How to pull it all together

Combine all and add plenty of ice. It’s so refreshing, and the flavor is perfect for a fall or winter party!

Hope you like it!


Homemade Pigs in a Blanket

Pig in a blanket

A favorite kid treat for the holidays is the traditional pigs in a blanket. These little hotdog  morsels are not only fun for the kids, they are also a great way for me to try out different dips on unsuspecting eaters. Of course, I enjoy making them homemade since it’s painful to buy 3 or 4 tubes of crescent rolls for one appetizer when I am trying to keep to a shopping budget.

I make these with whole hotdogs and cut into thirds for the trays. The cool quicker, and it just seems more like a finger food when they are that size. I suppose you could make them with little sausages and teeny triangles of this tasty dough, but life is short. 🙂

Homemade Pigs in a Blanket 

8 hotdogs
2 1/4 cups flour
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 tsp butter
3/4 cups milk
1 Tbsp vinegar
Combine dry ingredients
Cut in butter until mixture resembles coarse crumbs
Combine milk and vinegar
Add wet to dry
Stir gently until sticky dough forms
Roll dough onto lightly floured surface, try to shape into a 9X13 rectangle (this is just to keep things even for cutting)
Cut the rectangle in half horizontally, then in half vertically. Then, cut each half in half again vertically, making 8 even squares **
Wrap one square around each hotdog and place seam down on a cookie sheet
Bake 350 for 20 minutes, or until golden brown.
** For a more traditional shape, cut each hotdog in half so you have 16 pieces. Then, after cutting 8 squares as above, cut each square diagonally to create 16 triangles. Wrap each 1/2 hotdog with 1 triangle and voila! 
How to Preserve Wild Grape Juice

How to Preserve Wild Grape Juice

I’m not sure there is an easier recipe for canning grapes than this one. It’s a good thing since our entire East side of the yard is mile high with them. What you will end up with is a grape juice concentrate that can be diluted and sweetened to taste.  You get the full-bodied flavor of grapes because you are essentially canning whole grapes. This is a great first recipe for new Canners.

Canned Grape Juice

7 Quart Jars with lids and bands

14 cups wild grapes

Boiling water

Sugar if desired (you can certainly add it now or when you are ready to serve.)

Sterilize your jars

Fill with 2 cups of grapes

Pour boiling water over grapes, leaving 1/2 inch headspace

Cap immediately

Hot water bath can them for 10 minutes

Allow to cool before storing

Wait 2 weeks before using.

To Use

Open quart jar and pour through a strainer into a 2 quart container. Add 1 quart cold water and taste for sweetness. Add additional sugar or other sweetener as desired.

I find that the kids love this juice with little to no added sweetener. You may have to adjust for the variety of grapes you are using, so don’t worry if  you have to taste, sweeten, taste, repeat.

Happy Fall!!

wild grapes on the vine

Wild grapes on the vine



The Best Hamburger Buns in The World

Worlds Best Hamburger BunsDuring a conversation on baking that my online friends and I were having, I shared my recipe for the best hamburger buns in the world, or at least the best buns I have ever made for our biweekly hamburger dinners. These are soft, fluffy, and in no way heavy.

I don’t like store bought buns because they taste like the plastic bag to me. They don’t have any flavor of their own and when the bread sticks to the roof of my mouth, it’s unpleasant. If you are going to eat a bun with your burger, why not make it the best burger bun in the world?

I also use my breadmaker for the dough. Don’t discount this small appliance. It’s not only the perfect place to proof dough if you use a breadmaker, there is no mess and you can use what precious counter space you have for other parts of the meal (Perhaps this just refers to my teeny kitchen, but some readers can probably relate.)

Best Hamburger Buns In The World

Makes 8 buns

1 cup lukewarm water
2 TBSP lard
1 Egg
3 1/2 cups flour
1/4 cup sugar
1 1/4 tsp salt
1 TBSP yeast

*Add ingredients to your breadmaker in order required(mine is wet first, so that is how the recipe is written)
*Use the dough cycle. When it's done, continue:
*Gently mold dough into an even loaf shape for cutting. 
*Divide dough in half, then each half into 1/4s. Now you have 8 perfect sized hamburger or sandwich rolls. 
*Shape each dough so it's smooth on top and place on a lightly greased cookie sheet(not quite touching but close enough so they bake together)
*Cover and let rise in a warm spot until rounded(they grow larger during baking)
*Bake in a preheated 350 degree oven for 20 minutes, or until golden
*Remove and butter each bun lightly to keep them soft.

Breadmaker Sourdough Brown Sugar Rolls

Almond Caramel Cinnamon Roll Recipe

The kids had to split wood today and that means they  needed the will to survive. Simply put, I bribed them with food and I don’t care who knows about it. Of course, that also meant I got to play around with recipes and if you have been reading long enough, you know I am always looking for an excuse to cook.

Using the breadmaker is one of my best kept secrets as a mom. Today for example, I made these cinnamon rolls while I vacuumed and mopped the floors. By the time those poor, exhausted children came in from their wood handling, I had rolls rising and my house smelled like minty freshness. It was easy. Just throw all the ingredients into the breadmaker and use the dough setting. If you don’t have a breadmaker, you can certainly treat this dough like a regular bread recipe, but it is a little bit stickier and softer than a regular dough.

Bread Maker Sourdough Brown Sugar Rolls (12 Rolls)

Make the dough: 

  • 1 Cup sourdough starter OR 1 cup buttermilk+1/4 cup flour mixed in
  • 1/2 cup water
  • 1 egg
  • 3 TBSP honey
  • 2 TBSP butter
  • 3 cups flour
  • 3/4 tsp salt
  • 1 1/2 tsp yeast

Place in your breadmaker in the order recommended by manufacturer. Press dough setting

After dough is made, combine the following:

  • 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup chopped raw almonds

On a lightly floured surface, turn out your dough and gently shape it into a rectangle, roughly 12 inches square. No need to be precise, but make the dough the same thickness throughout.

Then, spread with:

  • 2 TBSP softened butter

and evenly sprinkle with the brown sugar, cinnamon, almond mixture.

Roll dough into a log, seam side down. Slice into 12 even pieces, using a serrated knife or thread to do this. (I manage to do this evenly by using a piece of dental floss and cutting the log in half, and each half into 6 pieces. It seems to work better than starting at one end of the log.

Place the slices on a 13 X 9 greased cake pan and let rise until doubled (30 minutes) Then bake at 350 for 20 minutes.

This is where the magic happens! 

Allow to cool for 5 minutes and then carefully flip the entire pan over onto a platter or parchment covered cookie sheet. When cooled enough to handle, but still warm, drizzle cream cheese frosting over all. It’s heavenly if you flavor your frosting with caramel flavoring-but plain is still amazing. Here is my mixture:

  • 1/2 cup cream cheese frosting
  • 1/2 tsp caramel flavor (optional)