Amish Friendship Bread Starter
1 large covered glass or plastic container
put in
1 cup flour
1 cup sugar
1 cup milk
mix all ingredients together in container and do the following steps below.
Do not refrigerate
Keep securely covered at room temperature from Day 1 through Day 10
Day 1- Make starter
Day 2- Stir and cover. Do NOT use a metal utensil to stir.
Day 3- Stir
Day 4 –Stir
Day 5- Add 1 cup each of flour, sugar and milk.
Day 6- Stir
Day 7- Stir
Day 8- Let stand, do NOT stir.
Day 9- Let stand. Do NOT stir.
Day 10- Make friendship Bread. Do NOT stir.
Starter can be used to make approximately 4 cups of new starter on Day 10 or you can make four loafs of friendship bread or you can keep one batch for a fresh start and give 3 one cup batches of starter to your friends, telling them how to make the starter for 10 days before they use it.
Good Luck, it’s fun to do.
Amish Friendship Bread
Enough to make 2 or 3 loafs
1 cup vegetable oil
3 large eggs
½ cup milk
1 tbs vanilla
2 cup flour
1 cup sugar
1 ½ tsp. Baking powder
½ tsp. Salt
½ tbs. Baking soda
1 large box instant Vanilla pudding
1 cup raisins
mix all together with wooden spoon
add to one cup starter mix.
1-cup flour, sugar & milk.
Mix together real good.
Add to the above mixture.
Mix well and pour into well greased loaf pans.
Bake at 325 degrees for one hour or until tooth pick comes out clean.
Do not over bake. Let cool in pan before remaining from them.
Jello
Legacy of Louise Gorman from Kentucky
1 lg. Box apricot Jello
2 cups hot water
1 1 /2 cups cold water
Combine and jell in refrigerator.
Lg. Or 2 sm. Crushed pineapple (drain and save juice)
1 cup pecans (chopped)
1 cups miniature marshmallows
Add to partially chilled Jello and chill again until firm.
Custard
1 egg beaten
½ cup sugar
2 Tbs flour
Mix and add pineapple juice, 2 Tbs. Butter. Cook until thick.
While hot add 6 oz (or large) philly cheese.
Cool before mixing regular Dreamwhip. Add Dreamwhip to custard and pour on jello.
Mango Mint Chutney
From Rubena in Pakistan
Ingredients:
Mango: Pulp from a fresh Mango
Garlic: Cloves 6
Mint: leaves - 2 handful
Chillies: Green 6
Salt: as/taste 1/4 tsp
Method:
Wash mint leaves thoroughly. Take out pulp of a medium sized ripe mango. Remove skin of garlic cloves. Remove the stalks of green chillies. Pulse all the ingredients into a smooth paste. Add water to your desired thickness of the chutney. Best served with
any rice dish. Enjoy it
Aunt Anna’s White Cake
Legacy of Anna Cahoon nee Hasenmyer
2 cup sugar
2/3 cup shorting
Cream the sugar and shorting together
3 cups flour
3 Tbs. Baking powder
¼ tbs. Salt
1 ¼ cup water
1 tbs. Vanilla
add flour, baking powder, salt, water and vanilla alternately.
Add last, 4 beaten egg whites – beaten stiff.
Fold in.
Bake in 3 layers. 350 degrees for 30 to 35 minutes.
Butterscotch Pie (2 Pies)
Legacy of Helen Held nee Parker
b. 1918 d. 2011
4 Tbs. White sugar
1 ¼ cup water
1 cup cream
Mix the following items with extra ½ cup water
4 egg yokes
1 ¼ sugar (white or brown)
3 Tbs. Flour
salt and vanilla
Carmelize sugar. Add water and cream.
(Beat egg yokes – add sugar, flour & mix with extra water)
Add to hot liquid.
Helen’s Cherry Delight
Legacy of Helen Wetherill
20 graham crackers
1 stick margarine
mix and press in pan.
1 cup powdered sugar
1 large pkg. Philadelphia cream cheese
Mix until smooth
½ pt. Whipping cream
(Add a little powdered sugar and vanilla)
Add to sugar mixture.
Let set and top with cherry pie filling.
(Other fruit pie fillings are good, too!)
Eggplant Casserole
Legacy of Marion Hostetter
From Hershey, Pennsylvania and South Bend, Indiana
Eggplant
1 egg
5 1/2 oz canned milk
1 lb medium cheddar cheese
dash paprika
dash seasoning
butter
crumbs
Cut Eggplant in cubes and cook in salt water until soft.
Mix 1 egg with 5 1/2 oz canned milk
grate about 1 lb medium cheddar cheese
Put in layers in glass baking dish.
Crumbs first, then eggplant and cheese,paprika, seasoning, egg & Milk.
Dot with butter
Make 3 to 4 layers, end with crumbs and milk
Bake 375 about 1/2 hr.
Published in U S Legacies Magazine September 2004
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