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
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.
If I had to grab just one of my kitchen appliances with a minute’s notice, it would be my pressure cooker. I use it at least two or three times a week and helps me get dinner on the table in record time. Now that it’s winter and of course everyone is sick, we eat quite a bit of chicken soup, and the pressure cooker is the perfect way to make it. This soup takes 30 minutes to make and tastes as if I cooked all day. It’s perfect.
Pressure Cooker Chicken Soup
Place frozen 2-3 pound chicken into the pressure cooker with 1/2 cup water. Cook on high pressure for 15 minutes. Release pressure and set aside chicken. To the broth, add:
1/2 cup raw brown rice
Your favorite vegetables; I used a handful of baby carrots, two handfuls of baby kale, 10 Brussels sprouts cut in half, 1 cup leftover sweet corn from last year’s garden
Separate chicken from bones and return to pot
Add enough water to cover, making sure you don’t overfill (my cooker has markers on the inside, which I filled to the 8 cup mark)
Pressure cook on high for 15 minutes
Release the pressure quickly and it’s ready. The broth is rich and flavorful, the vegetables are done perfectly, and the chicken still has plenty of taste. It’s truly an easy way to make a meal.
If you save your bones from previous chicken dinners and cook them for the first 15 minutes, the resulting broth is basically free and full of nutrition. It’s another way to stretch your budget and still eat well.
There is nothing better than a family movie night with snacks that everyone can enjoy. These gluten free peanut butter cookies are all the things you love in a good PB cookie; they are crisp on the edges, soft in the middle, sweet and nutty, and best of all? They only use 3 ingredients to pull together.
When the cookie urge strikes, it’s 20 minutes from thought to nibble. So easy!
Gluten Free Peanut Butter Cookies
2 cups peanut butter
2 cups sugar
Cover cookie sheet with parchment paper
Combine the ingredients and scoop out using two spoons (I use my 1 TBSP scoop to make this fast and easy)
Bake at 350 degrees for 12 minutes.
Cool before trying to move the cookies. I just slide the parchment paper off the cookie sheet and allow them to cool right on the paper.
At the farmer’s market this morning, I bought a large root of horseradish. Actually, I only bought half of the piece, because it didn’t smell that spicy, and I was worried it would be too mild. Isn’t it lovely?
Making ground horseradish is pretty important for our winter’s diet. The spicy oomph that it brings to the heavier dishes, can’t be beat. Even the kids like it mixed with mashed potatoes or to make a spicy dip for fries. For our family, having 4 jars of this condiment is a must have.
The strange thing about horseradish, is that it loses its flavor when cooked, so I can’t seal the jars. Although they are not sealed, it stays fresh and delicious just sitting in the back of my fridge.
To make horseradish yourself, find a fat root of it at the market:
After washing (it can be pretty dirty), peel the skin and ends.
Chunk it up and place into a food processor, with a pinch of salt and 1/8 cup of white vinegar.
Blend until smooth.
WARNING: After blending, keep your face away from the top as you open it. The fumes are very strong. Then, place in your canning jar with a lid and band. Place in fridge to store.
For more info on horseradish,
Horseradish also makes a fantastic flu tonic
A post I did for EarthEats.org
If you shop with a tight budget, and only go once or twice a month to the store, there are inevitably going to be times when the larder is becoming bare and still it isn’t Grocery Day. With experience, these times become a day or two at most, but it is always nice to have someone up the proverbial apron sleeve, to make a meal feel special, without a lot of extras that you may be out of.
Tonight, I made rhubarb crisp for just that reason. It was served with homemade whipped cream, and was a big hit all around. There are fancier versions (like the photo of Raspberry Rhubarb Crisp above, by Vegan Feast Catering) But I am a huge fan of the Dump and Pray Philosophy. I know how it is supposed to look in the pan, and sprinkle or add, until I get there. Fortunately for this blog post, I measured just for you. Here is my recipe:
Simple Rhubarb Crisp
4-6 cups chopped rhubarb-measured loosely, it doesn’t matter as long as your baking pan is 1 inch full of pieces.
1 box red jello -raspberry, strawberry, it doesn’t matter
1 stick butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup flour
1 cup whole oats
cinnamon/nutmeg if desired
In a baking pan (I use 9X 13 inch cake pan) add the rhubarb. I like to do this with frozen rhubarb, partially thawed. The rhubarb will be juicy as it thaws. Break it up, so it evenly covers the pan.
Sprinkle sugars/jello powder/flour/oats over all.
Sprinkle with cinn/nutmeg
Place pats of butter evenly over the entire pan.
Bake 375 for 30-45 minutes, or until hot in the center and topping is slightly browned and bubbling on the edges.
Serve over ice cream or with whipped cream. Delish!!
Today’s crockpot summer supper, is a recipe that came about in a convoluted fashion, as so many scratch recipes do.
My garlic cloves were overpowering the rest of the fridge contents, and it is so hot, that heating the oven just seemed wrong.
I came up with this recipe originally as a way to eat wild game that was too gamey on its own. It is a wonderful base for beef as well, and tonight’s dinner proves it.
Quick and easy, place your ingredients in the crockpot and walk away. No miss, no fuss.
1 frozen beef roast 3-4 lbs
1 pkg onion soup mix or your favorite seasoning
1 can tomato paste
Garlic cloves (use plenty, they sweeten as they cook)
I start with a frozen roast and cook it all day on high. If hubs is late, I turn it off and keep it covered.
Serve with greens from the garden and a crusty bread. Leftovers are even better!