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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