Posted: 12/16/2004 11:29:07 AM EDT
| I have a recipe for Amish Friendship Bread but I do not have the recipe for the starter dough. Does anyone have a recipe for it? Please. |
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Ask and ye shall receive.... INGREDIENTS: * 1 (.25 ounce) package active dry yeast * 1/4 cup warm water (110 degrees F/45 degrees C) * 3 cups all-purpose flour, divided * 3 cups white sugar, divided * 3 cups milk DIRECTIONS: 1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle. 2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only. 3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2). |
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Is this the one you mean? cake.allrecipes.com/az/AmishFriendshipCake.asp My mom has a recipe where you use fermented fruit mixture and that is the "starter". It's more of a fruit cake though. If that's what you are looking for, I can get her recipe for that starter later tonight. 
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THANK YOU!! Thanks Persephone but I have that recipe. |
I'sa been wantin' to try sourdough for a while but haven't gotten a round-tuit. 
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Actually I found this on the net. My cookbook is to make a natural starter...don't think that will work in your case. Try this and let me know how it turns out. Basic Sourdough Starter Categories: Bread, Mixes 2 cups All-purpose Flour 1 teaspoon Salt 3 Tablespoons Sugar 1 Tablespoon Dry Yeast 2 cups lukewarm Water With a wooden spoon, stir dry ingredients together in a large mixing bowl and gradually add lukewarm water. Stir until mixture resembles a smooth paste. Cover with a towel or cheesecloth and set in a warm place - 85 deg F (30 deg C) - to sour. Stir mixture several times a day. In 2 or 3 days sourdough will be ready. Store in a heavy plastic container, with a hole punched in lid to allow gases to escape. To make a batter for a favorite sourdough recipe, take out 1 cup sourdough starter and combine with 1 cup all-purpose flour and 1 cup lukewarm water. Mix well with a wooden spoon. Don't worry about lumps in mixture, fermentation will dissolve them within a few hours. Cover with a towel or plastic wrap and set in a warm location several hours or overnight. Before adding additional ingredients to recipe, return at least 1/2 cup of mixture to sourdough container stored in refrigerator to replenish starter. If starter is not replenished in this manner at least once a week, add 1/2 cup each of lukewarm water and all-purpose flour to container of sourdough. Mix together; leave out of refrigerator overnight, covered with a towel or plastic wrap. Next morning stir down mixture, cover with lid and return to refrigerator until needed. Occasionally pour all of sourdough starter out into a mixing bowl. Wash container to remove flour buildup. To replenish, add equal portions of flour and water, cover, let stand in a warm - 85 deg F (30 deg C) - location overnight. If starter does not seem as bubbly after continued use, sprinkle with small amount of dry yeast and mix well. This is also recommended if thawed frozen starter does not resume its former bubbly appearance. If clear liquid forms on top of mixture, simply stir down and continue to use as needed. |
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Sorry ladies, I was hunting and didn't have internet access this weekend. That starter recipe that MrsWW posted should work fine for a few batches, but if you plan on keeping the starter going for very long you should probably cultivate your own starter (or get a proven sourdough starter) which doesn't involve yeast. Commercial yeast is not as hardy as wild yeasts and will eventually die off. I'd like to see that fruitcake recipe! 
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No need to apologize! We have to have our priorities straight!  What happened to the Thread that started around Thanksgiving that had the sweet potato casserole on it? I was going to try that for Christmas and now it's gone! Caught me snoozing Ladies!  Patty |
You mean the sweet potato dish w/ the sugary caramelized crunchy topping? What time is dinner, anyway? |
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I don't have that one....but how about this 12 large sweet potatoes 3/4 C (1 1/2 sticks) unsalted butter at room temp. 3/4C light brown sugar 3/4C all purpose flour 1/4 tsp ground cinnamon 1/4 tsp salt 1C toasted pecan pieces 1C miniature marshmellows Pre-heat oven to 400 degrees F. Wash the sweet potatoes,scrubbing them well to remove any dirt. With a fork,prick the sweet potatoes on a couple of spots and place them on a sheet pan. Bake for 45 minutes,or until a knife inserted in the center goes in easily. In a large bowl mix the butter, brown sugar, and flour together until it is crumbly looking. Add the cinnamon, salt,pecans, marshmellows,fold the struessel topping together to combine. Slice the sweet potatoes lengthwise down the center and push the ends toward the middle so it opens up. Stuff the sweet potatoe generously with the streussel topping and return to the oven. Bake for another 20 minutes,or until the topping is bubbly brown. |
Sure thing! This recipe doubles well, and people have said that it freezes well too: Pumpkin Cake Roll 3 eggs 1 cup sugar 2/3 cup pumpkin 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 cup finely chopped pecans 1 1/4 cups powdered sugar 8 oz cream cheese, softened 4 tablespoons butter, softened 1/2 teaspoon vanilla Beat eggs on hiugh speed of mixer for 5 minutes and gradually beat in sugar. Stir in pumpkin and lemon juice. Combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt in separate bowl. Fold into pumpkin mixture. Spread the batter in a greased and floured 15x10x1 baking pan. Top with nuts. Bake at 375 for 15-20 minutes. Let cool in pan for 15 minutes, then turn out onto a towel sprinkled with 1/4 cup powdered sugar. Let cool on towel for 10 minutes, then toll towel and cake together and cool completely. While cooling, beat until smooth 1 cup powdered sugar with cream cheese, butter, and vanilla to make filling. Unroll cake and spread with filling. Roll cake and chill. Slice to serve. |
woo hoo! found it on the web = less typing. vabutter.tripod.com/ginnysrecipes/id22.html Mom gave me a copy of her cake recipe which is the same as below, but she didn't have the recipe for the starter (got her starter from a friend) so this is even better.  The cake that takes 30-60 days to make.....  but it's yummy! (I call it the "rotten fruit cake", and tell folks that it sits on the counter bubbling and rotting for a month before baking to deter others from eating it - leaving more for me.  )Amish Friendship Cake Initial Starter Day One through day 14 1 cup cubed pineapple (drained) 1 cup sugar 2 tablespoons brandy Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON! Be sure to stir daily. Day 15 Add 1 cup marachino cherries including the juice 1 cup sugar 2 tablespoons brandy. Let set two more weeks, stirring daily. On day 30 Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake. Amish Friendship Cake First, Prepare the Fruit Mixture: 1-1/2 cups Starter Juice (see Initial Starter recipe to right) 1 large can sliced peaches (with juice) 2-1/2 cups sugar Put peaches, sugar, & starter juice in a gallon jar. Stir once a day for 10 days. On the 10th day, add: 2- 1/2 cups sugar 1 large can pineapple chunks & juice (1 lb - 4oz can) Stir for ten days. On the 20th Day, add: 2 -1/2 cups sugar 1 - 10 ounce jar Marachino cherries & juice 1 large can fruit cocktail & juice. (14-1/2 oz to 15 oz can) Stir daily for ten days. On the 30th Day: Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly. Divide fruit in thirds. You can freeze 2/3 of the fruit to use later. Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR! Now, Make the Cake: Cake 1 yellow cake mix (without pudding in it) 2/3 cup oil 4 eggs 1/3 of the fruit (prepared with the starter above) 1- cup nuts - chopped 1 box vanilla instant pudding. Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done. Alternate Cake Recipe: 1 1/2 cups oil 2 cups sugar 3 eggs (beaten) 1 teaspoon soda 2 teaspoons vanilla 3 cups flour 2 cups pecans 3 cups of the fruit mixture Combine oil and sugar and blend in the eggs. Add dry ingredients (flour, soda) Fold in the fruit mix. Add pecans and vanilla. Preheat oven to 325 degrees. Bake in bundt pan for about 1 hour 15 min to 1 hour 30 min. Check with knife before removing from oven. Freezes well! |