Date: Tue, 3 Aug 93 15:26:15 CDT
The Friendship Cake Starter 2/3 cup sugar 2/3 cup milk 2/3 cup flour Mix in plastic or glass container with tight lid. Cover, store at room temperature for 17 days, stirring once a day. After that, leave undisturbed for 1 day. Stir again daily for 3 days. Add 1 cup each of sugar,milk,and flour, then stir the next 4 days. Add another cup of each sugar, milk and flour. Mix well. Give 1 cup each to 2 friends, use 1 cup to make a cake or use as base for another batch of starter. The Friendship Cake 1 cup starter 2/3 cup oil 3 eggs 2 cups flour 1 cup sugar 2 tsp. vanilla 2 cups chopped (apples,or blueberrie, or any kind of fruit) 1 1/2 tsp. cinnamon 2 tsp. baking powder 1 1/2 tsp baking soda 1/2 tsp. salt 1/2 to 1 cup nuts (optional) Combine all ingredients until well mixed. Grease and flour a bundt or loaf pan. Pour batter into pan and bake in preheated oven 350 until cake test done 40 to 50 minutes. Cool in pan for 10 minutes, then turn out and continue cooling. "Amish Friendship Bread" 1 cup starter 2/3 cup oil 1 cup sugar 3 eggs 1 tsp vanilla 2 cups flour 1 tsp cinnamon 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Mix listed ingredients -- I'd sift the dry ingredients together first, but the original sheet doesn't say to. You may top with candied fruit, nuts, or apple slices before baking. Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at 350 degrees. Cool ten minutes before removing from pan. "AMISH FRIENDSHIP BREAD" 1 cup starter 2/3 cup oil 1 cup sugar 3 eggs 1 tsp vanilla 2 cups flour 1 tsp cinnamon 1 1/2 tsps baking powder 1/2 tsp baking soda 1/2 tsp salt Mix listed ingredients. You may top with candied fruit, nuts, or apple slices before baking. Pour into 2 well greased sugared loaf pans. Bake 40 to 50 minutes at 350F. Cool ten minutes before removing from pan. FRIENDSHIP BREAD STARTER 1 cup flour 1 cup milk 1/4 tsp salt 1 friend with starter Take flour, milk and salt to visit friend with starter. Add each to friends' starter, mixing well. Divide starter in half, returning one part to friend, and taking other half home with you. Place your part in your starter bowl. You now have a Friendship Bread Starter. AMISH FRIENDSHIP BREAD INSTRUCTIONS Keep at room temperature Use a glass container. Do not use a metal spoon (use a wooden one) Do not refrigerate. Use only plain (non-rising) flour. Day 1 The day you get your starter, do nothing Day 2 Stir with a wooden spoon Day 3 Stir with a wooden spoon Day 4 Stir with a wooden spoon Day 5 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir Day 6 Stir with a wooden spoon Day 7 Stir with a wooden spoon Day 8 Stir with a wooden spoon Day 9 Stir with a wooden spoon Day 10 Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. Get three glass containers and put one cup of mixture in each container, Give a copy of these instructions and a cup of starter to 3 friends. To remaining batch add 2/3 cup oil, 3 eggs, 1 tsp vanilla, 2 cups flour, 1 cup sugar, 1 tsp cinnamon, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Pour into 2 well greased and sugared loaf pans, or 1 bundt pan. Top with anything you like such as, sliced apples, dried or candied fruit, nuts, coconut, etc. or leave plain Bake at 350 degrees F for 40 to 50 minutes. (Check after 30 minutes.) COOL 10 MINUTES BEFORE REMOVING FROM PAN. Slice and serve. AMISH FRIENDSHIP BREAD (Original Starter Recipe) Linda DiSanto, Austin, Texas 1 package active dry yeast 2 1/2 cups warm water 2 cups sifted flour 1 Tbsp sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4: Stir batter DAY 5: Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8: Stir batter each day DAY 10: Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pout 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. Friendship Cake 1 cup starter 2/3 cup oil 1 cup sugar 2 cups flour 1 1/2 tsps baking powder 1/4 tsp salt 1/2 tsp vanilla 3 eggs 1/2 tsp baking soda 2 tsps cinnamon Raisins & nuts (optional) Beat batter and pour into 2 well greased bread pans. Bake for 1 hour at 350 degrees F. Title: FRIENDSHIP FRUITCAKE Servings: 20 1 ea 2-Layer box yellow cake mix with pudding in the mix (18.5 to 28oz size) 1/3 C Vegetable oil 4 Eggs 1 3/4 C Fruit from starter (See note) 1 C Chopped pecans Confectioners sugar (if desired) Cream cheese frosting (if desired) from your favorite recipe Line the bottom of a springform angel food cake pan with waxed paper, grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a pre-heated 350- degree oven 40 minutes, then reduce heat to 300 degrees and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Remove waxed paper. Turn cake right-side up before serving. Sprinkle with confectioners sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake. STARTER FOR FRIENDSHIP FRUITCAKE 3/4 C Canned sliced peaches with syrup 3/4 C canned pineapple chunks with syrup 4 oz Red maraschino cherries, drained, halved 1 1/2 C Granulated sugar 1 ea Active dry yeast package For Later Addition: 1/2 C Canned sliced peaches with syrup 1/2 C Canned pineapple chunks with syrup To Replenish Starter: DAY 1: 1 1/2 C Starter juice 2 1/2 C Granulated sugar 2 lb Can sliced peaches with syrup DAY 10: 2 1/2 C Granulated sugar 2 lb Can pineapple chunks with juice or 1 1-lb can pineapple chunks and 1 1-lb can fruit cocktail DAY 20: 2 1/2 C Granulated sugar 2 ea (4-oz) jars maraschino cherries, drained and halved (You can use 1 jar of red and one jar of green for color, or use 1 10-oz jar). In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered. Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup. Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe (see recipe above). Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake. DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 2-lb can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate. DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate. DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate. DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 cakes (see recipe), give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process). NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit. The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes. Amish Friendship Bread Starter and Feeder. 1 package active dry yeast 1/4 cup warm water 110 degrees 1 cup all-purpose flour 1 cup sugar 1cup warm milk Starter Food (every 5 days) 1 cup all-purpose flour 1 cup sugar 1cup milk In a small bowl, soften yeast in water for 10 minutes. Stir well. In a 2- quart bowl, combine flour and sugar. Mix thor- oughly or the flour will lump when the milk is added. Slowly stir in warm milk and softened yeast mixture. Cover loosely and let stand at room temperature until bubbly. Refigerate. Consider this day 1 of the 10 day cycle. Day2 through 4: Stir with a spoon (any kind) Day 5 To feed, blend flour and sugar in a small bowl; slowly mix in milk with a spoon,whisk or hand mixer. Stir mixture into starter. Return to refrigerator. Day 6 through 9: Stir Day 10 ( which becomes Day 1 for the next series) Feed again. Note: Consider the 10-day cycle a guide; it does not have to be followed exactly. If you need more starter, feed it more often. The starter is a yeast culture and will grow when fed. To hasten growth, leave starter at room temp for several hours. After feeding the starter. Choose from among the following. Return starter to refrigerator. Remove what you need for baking and leave it at room temperature until very bubbly. Return remainder to refrig- erator and continue to follow the 10-day cycle. If yoy are getting to much, cut the "food" in half on one feeding. Don't let starter drop below 1 cup, because rejuvenating it to usable amounts takes several days. Measure out 1 cup lots to give to friends or put in the freezer. Frozen starter takes at least 3 hours at room temperature to thaw and come to life.
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