SOURDOUGH BREAD STARTER

Recipe By     :

Serving Size  : 0     Preparation Time :0:15

Categories    : Breads                          Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1            package  dry yeast -- OR 1 tbl bulk dry yeast

  2 1/2           cups  warm water -- divided

  2               Cups  flour

  1         tablespoon  sugar

 

In a large glass or ceramic (no metal) bowl. Sprinkle the yeast on 1/2 c of the warm water. Mix well with a non-metallic spoon and let rest 10 minutes.

 

Mix in remaining ingredients to remove as many lumps as possible.  Cover loosely and let rest 3-4 days in a warm place.

 

When you use the starter retain 1 cup of the batter to use to feed the new batch of starter.  This can be stored in a lidded pint jar in the fridge until needed.  Then "feed" it the day before to have the starter ready the next day.

 

To feed it put the saved 1 c of saved starter in a large glass or ceramic bowl.  Add 2 C flour and 2 C warm water mix well with a non-metallic spoon.  Cover loosely and let stand in a warm place overnight.  When you use it, save 1 c of the batter to feed the new batch of starter.  repeat steps 3 and 4 as needed.

 

Description:

  "This recipe uses yeast, some do not use pre-packaged yeast, but gather wild yeast from the air."

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Per Serving (excluding unknown items): 979 Calories; 3g Fat (2.6% calories from fat); 29g Protein; 206g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 26mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1/2 Lean Meat; 1 Other Carbohydrates.

 

NOTES : If you are going to use this batter on a continual basis then do step four with each use and keep it on the counter all the time.  To space it out store it in a lidded pint jar in the refrigerator.  And can also be frozen for longer periods of time but must be thawed, fed and allowed to grow overnight before using.

Amish Friendship Bread Basic Loaf with Variations

Recipe By     :

Serving Size  : 0     Preparation Time :0:25

Categories    : Breads                          Breakfast Foods

                Cakes                           Desserts

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1            package  Amish Friendship Bread Starter

  3              large  eggs

  1                cup  oil

     1/2           cup  milk

  1                cup  sugar

     1/2      teaspoon  vanilla

  2          teaspoons  cinnamon

  1 1/2      teaspoons  baking powder

     1/2      teaspoon  salt

     1/4      teaspoon  baking soda

  2               cups  flour

  1            package  instant pudding mix -- recipe reads 1-2 boxes, but does not state size

  1                cup  nuts -- optional

  1                cup  raisins -- optional

 

butter two large loaf pans

 

In a bowl, mix an additional 1/2 c sugar with 1 1/2 tsp cinnamon

 

dust the greased pans with the sugar/cinnamon mixture

 

Divide the batter evenily between the two pans.

 

sprinkle any remaining cinnamon sugar mixture over the tops of both pans

 

Bake in a 325 oven for 1 hour until a toothpick inserted in the center of the loaf comes out clean.

 

Description:

  "The original recipe that is usually passed around with a bag of starter and instructions."

Yield:

  "2 loaves"

Start to Finish Time:

  "1:30"

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Per Serving (excluding unknown items): 4743 Calories; 241g Fat (44.8% calories from fat); 54g Protein; 614g Carbohydrate; 16g Dietary Fiber; 653mg Cholesterol; 3888mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 2 1/2 Lean Meat; 7 1/2 Fruit; 1/2 Non-Fat Milk; 45 1/2 Fat; 20 Other Carbohydrates.

 

NOTES : Variations: To make muffins instead of loaves fill tins to 1/2-2/3 full and bake 20-25 minute.

 

Banana Nut:  Add 2 medium size ripe bananas mashed, use banana pudding instead of vanilaa and add chopped nuts.

 

Butterscotch: add butterscotch pudding instead fo vanilla and add 1 c butterscotch baking chips

 

Double Chocolate: Use chocolate fudge pudding instead of vanilla.  Add 1/4 c cocoa, Add 1 c chocolate chips and omit cinnamon

 

Lemon Poppy-seed: replace vanilla extract with lemon extract, use lemon pudding, add 1/4 c poppy seeds and 1 tsp lemon zest.

 

Pineapple Macadamia Nut: reduce oil to 1/2 c, add one 8 oz can of crushed pinapple, drained, add 1/2 c applesauce, 1 tsp lemon zest, and 1 cu chopped macadamia nuts.  Top with 2 tbs shredded coocunut.

 

Pistachio Cherry use instant pistachio pudding, add 1/2 cup drained and chopped maraschino cherries (these are not mixed in but used to line the bottom of the pan before you add the batter) Omit cinnamon

 

Pumpkin Cranberry: add 1/2 c pumpkin puree, 1 tsp ginger powder, 1 c dried cranberries, loosely chopped and 1 c chopped nuts

 

Zucchini: reduce oil to 1/2 c andd 2 c unpeeled succhini, shreded and squeezed out of excess liquid, 1 tsp nutmeg and 1 c chopped nuts

Amish Friendship Bread Starter

Recipe By     :Darien Gee

Serving Size  : 0     Preparation Time :0:10

Categories    : Breads                          Cakes

                Desserts                        Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1            package  active dry yeast

     1/4           cup  warm water

  1                cup  all-purpose flour

  1                cup  sugar

  1                cup  milk

 

In a small plastic, glass or ceramic bowl dissolve yeast in water.  Let stand 10 minutes.

 

In a glass, plastic or ceramic containers combine flour and sugar.  Mix thoroughly.

 

Slowly add in milk and yeast mixture.  Mix well.

 

Cover loosely and elt stand at room temperature for 1 day or until bubbly.

 

This is DAY 1 of the 10 day cycle.

 

For the next ten days follow this cycle.

 

DAY 2- DAY 5 mash the bag once a day.  If air forms open the bag and release it then reseal.

 

DAY 6: Add to the bag 1 c flour, 1 c. sugar, 1 c milk.  Mash the bag

 

DAY 7: -DAY 9:  Mash the bag once a day.  If air forms open the bag and release it then reseal.

 

DAY 10: Pour the entire contents into a large non-metal bowl. 

 

Add 1 1/2 c flour, 1 1/2 c sugar, 1 1/2 c milk.  Mix well.

 

Measure out four separate batters of 1 cup each into 4 1 gallon Ziploc bags.

 

Use the remainder to bake a recipe or to be used as the starter for your next 10 day cycle.  If you use it, save one of the four bags for yourself.

 

Description:

  "The basis for all things Amish Friendship bread"

Source:

  "Novel--Friendship Bread"

Copyright:

  "2011"

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Per Serving (excluding unknown items): 1400 Calories; 10g Fat (6.1% calories from fat); 24g Protein; 309g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 129mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 Non-Fat Milk; 1 1/2 Fat; 13 1/2 Other Carbohydrates.

 

Serving Ideas : Use as a master mix for the hundreds of recipes on the web and elsewhere for Amish Friendship bread.

 

NOTES : Hundreds of recipes for uses on friendshipbreadkitchen.com and their facebook page  DO NOT USE ANYTHING METAL WHILE MAKING THIS RECIPE IT WILL GIVE THE BATTER A METALIC TASTE AND TURN IT GREEN!

 

Despite common instructions to the contrary, the starter can be frozen for later use,[1] and the cycle begun anew after thawing. The cycle can also be slowed to about half the normal fermentation rate by refrigerating the starter instead of allowing it to ferment at room temperature. Refrigeration is usually recommended if a few days' delay is desired.

Sausage and Peppers

 

Serving Size  : 2     Preparation Time :0:15

Categories    : Variety Meats

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/2          link  Smoked Sausage -- diced

  2              whole  potatoes -- sliced OR the equivalent in dried potato slices

     1/2           cup  bell pepper -- strips

     1/2           cup  onion -- cubed

                        seasoned salt -- to taste

                        black pepper -- to taste

                        oil for frying

 

Heat the oil in a skillet to a frying temperature. Add potatoes and fry for about 5 minutes.

 

Add bell pepper and onion, fry with the potatoes an additional five minutes.

 

Add smoked sausage, and seasonings.  Continue to fry until the vegetables are done and the meat is heated through.

 

Description:

  "A quick and easy dinner for both at home and on the road."

Start to Finish Time:

  "0:45"

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Per Serving (excluding unknown items): 179 Calories; 5g Fat (26.6% calories from fat); 6g Protein; 28g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 170mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

Serving Ideas : Serve with Texas Toast, and a green vegetable.

 

NOTES : All dried vegetables can be used to make this a more camper friendly meal.

Stir Fried Chicken from Food Storage

Serving Size  : 2     Preparation Time :0:15

Categories    : Chicken

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1                cup  Freeze-dried Asian Chicken

  2        tablespoons  Dehydrated diced carrots

  2        tablespoons  Dehydrated diced celery

     1/2           cup  Freeze-dried mixed vegetables

  1         tablespoon  dehydrated onion flakes

  2        tablespoons  oil

  1         tablespoon  soy sauce

 

Place all the dried foods in a bowl that will hold double that capacity. Add just enough boiling water to cover the mixture, rehydrate for 15 minutes.

 

Heat oil in a skillet or wok.  Pour the entire contents of the bowl into the skillet.  Be careful of hot oil splatters.  Add soy sauce.

 

Stir constantly until the mixture is heated through and the thickness you want the sauce to be.

 

Description:

  "A fast fix meal using all dehyrdated foods, but could be made with all fresh foods."

Start to Finish Time:

  "0:30"

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Per Serving (excluding unknown items): 134 Calories; 14g Fat (89.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

Serving Ideas : Serve with steamed rice, stir fried rice and egg rolls.

 

NOTES : If using fresh foods instead of dehydrated cook the chicken first, remove it from the heat, and then cook the veggies, adding the chicken back in with a small amount of chicken broth for the final step.

Wiener Wraps

                               Wiener Wraps

 

Recipe By     :

Serving Size  : 8     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  wieners -- cut in half

  8              whole  crescent rolls

  2             slices  American cheese -- OR cheese of choice, cut in quarters

 

Roll the crescent rolls out flat into a triangle.

 

Place one quarter slice cheese near the long edge of the triangle.

 

top with one half wiener.  Roll up from the long end toward the point.

 

Place on a greased baking sheet point side down.

 

Preheat oven to 400 F.

 

Bake for 15-20 minutes or until golden brown.

 

Description:

  "Whether you use homemade crescent rolls or those from a tube this is a quick and easy meal for lunch or dinner."

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Per Serving (excluding unknown items): 216 Calories; 15g Fat (62.9% calories from fat); 8g Protein; 11g Carbohydrate; 0g Dietary Fiber; 27mg Cholesterol; 624mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.

Crescent Rolls from Hot Roll Master Mix

Serving Size  : 32    Preparation Time :2:30

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1         tablespoon  active dry yeast -- OR 1 (1/4 oz) pkg.

  1 1/2           Cups  water -- luke warm

  2              whole  eggs -- beaten

     1/4           cup  melted butter -- OR vegetable oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- softened

 

Dissolve yeast in the luke warm water in a large bowl. 

 

Using a whisk blend in the eggs and oil well.

 

Mix in the hot roll mix starting with 5 cups of flour and adding more as needed until a soft, but not sticky dough is formed.

 

Knead 5 minutes until the dough is smooth.

 

Lightly butter a bowl and place the dough in it turning once to coat the dough.  Cover with a damp cloth and set in a warm place to rise until double in bulk.  Approximately 1 hour.

 

Punch down dough and divide in half.  Let rest for 10 minutes.

 

Generously grease a baking sheet while waiting for the dough.

 

Roll out each half the dough into a 12 inch circle on a lightly floured surface IF you are using it in the traditional crescent roll shape.  If you are using it for other recipes roll out into the desired shape.  Brush the dough with melted butter.

 

If doing crescent rolls cut the 12 inch circle into 16 wedges. Roll each edge up from the wide end, bend into a crescent shape and place point side down on baking sheets.

 

If making other shapes butter then cut to the shape desired. Let dough rise and then proceed with your recipe.

 

FOOD STORAGE NOTE: the dough can be flash frozen at this point for future use and then thawed and used as needed.

 

If not freezing cover and let rise again until double in bulk.  Approximately 45-60 min.

 

Preheat oven to 400 F.  Bake 15 to 20 minutes or until golden brown.

 

Description:

  "Whether you use them for the traditional crescent roll or as the basis for a mirade of other treats this is a simple recipe to use."

Start to Finish Time:

  "3:00"

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Per Serving (excluding unknown items): 25 Calories; 2g Fat (88.4% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 27mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.

 

Serving Ideas : Serve as a side dish or use the dough to make a variety of dishes.

 

NOTES : I use this dough for everything from gooey cinnamon rolls to pepper cheese bread sticks.