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.
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
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
Hot water bath can them for 10 minutes
Allow to cool before storing
Wait 2 weeks before using.
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.
Wild grapes on the vine
If you have been reading for a while, you know that I love food preservation just as much as I love to cook. There is something about shopping in my own pantry and freezer that makes me slightly giddy with joy. Over the years, I have written books on all sorts of food preservation: Canning and Preserving for Dummies, Canning and Preserving All in One, Fermenting for Dummies. Each one is filled with good ideas and recipes for creating homemade meals from the farm kitchen.
I never could understand why the art of pressure canning wasn’t as popular as it once was. I think it fell out of favor when people had access to frozen foods and that meant a lot less work. The rise of convenience foods meant the decline of doing things ourselves.
Pressure canning is an important part of my everyday life, and I am excited to be bringing you another book on the subject. I am working on a book titled Modern Pressure Canning, and it’s going to be unlike anything you’ve ever seen.
It’s not just a traditional canning recipe book, and I will be sharing many of the fun and funky recipes that help me be creative cook throughout the year. I’m excited to see what you think, and will be blogging my journey from recipe box to full color book. Stay tuned!
Do you pressure can anything? Share in the comments below!
There are just some things that taste better when they are homemade. Chocolate syrup is one of those things. It’s richer, sweeter in a better way, thicker, and more chocolaty with no aftertaste than the ones sold in stores.
I like making it on a regular basis and finding ways to switch it up. The original recipe calls for vanilla, but I have added cayenne pepper or cinnamon or almond or even coconut flavors to the syrup. Really, this is just a decadent topping for anything you can think of: cakes, ice cream, pies, milk, cocoa, coffee. It’s so good and easy to make. I hope you find it useful!
Homemade Chocolate Syrup
1 Cup cocoa
2 Cups Sugar
1/4 tsp salt
1 Cup water
1 Tbsp vanilla
Add all ingredients except the vanilla and bring to a boil. Cook for 5 minutes (stir it all the time!) and then remove from heat. Once it’s cooled enough not to burn you, stir in the vanilla. That’s it! As it cools, this becomes a luscious syrup consistency that is so much better than the squeeze bottle you buy at the store.
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.