Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH FRIENDSHIP BREAD

1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)

Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches each. Bake at 350 degrees for 1 hour or until dry.

SALADS AND DRESSINGS: Bacon & Egg Salad

CarbsPerServing:23g total

Effort:Easy

Ingredients:

8 eggs
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese3 tablespoons chives
4 thin radishes – sliced thin
1 head lettuce – torn fine for salad
1 avocado – cubed

How to Prepare:

Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all ingredients in a bowl.

NOTES:

Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper cheese not included in above total – adjust accordingly.

APPLE BERRY SMOOTHIE

½ cup O.J.
1 Cup fresh Apple Cider
4-6 Strawberries with stem left on
1 Frozen Banana 1 cup Yogurt (Sugar & Fat Free flavored)
¼ cup Almonds
2 Tbs. Wheat Germ

Blend until a nice smooth consistency. This makes enough for 3.

Beef Tenderloin with Cabernet Cherry Sauce

4 small filet mignon steaks (about 1/4 pound each)
1/2 teaspoon salt
2 garlic cloves, pressed
1/2 teaspoon cracked pepper or freshly ground pepper

Cabernet Cherry Sauce:
1 1/2 cups Cabernet Sauvignon or Burgundy
3 tablespoons balsamic vinegar
4 whole cloves
8 whole pepper corns
1 bay leaf, torn into small pieces
1/2 pound fresh Bing cherries, rinsed
Salt and pepper for seasoning
Optional: 1−2 teaspoon sugar

Set oven controls to broil. Line a broiling pan with aluminum foil and place in the oven on the top rack to preheat. Trim the steaks of visible fat. Rub the garlic evenly over the steaks and season with salt and cracked pepper. Set aside until ready to broil. Add the Cabernet and balsamic vinegar to a saucepan and bring to a boil. Tie the cloves, peppercorns, and bay leaf in a bundle with a small piece of cheese cloth. Add the bundle to the wine mixture. Allow the mixture to reduce to 1/2 cup, about 15 minutes. While the wine is reducing, pit the cherries. Cut the cherries into quarters and add to the wine mixture. Cover and cook over medium−high heat until the cherries are tender, about 10 minutes. Season the sauce with salt and pepper. Add the sugar to balance the flavors, if needed. The sauce should have a deep robust flavor but not be too sweet. While the sauce is cooking, broil the steaks for 3−4 minutes per side for medium rare. To serve, remove the spice bundle from the sauce. Place the steaks on individual plates with the sauce spooned over the top.

Whole Wheat Dough

1 Tbls. sugar or honey
1 1/4 cups warm water (110 degrees)
1 pack (1/4 ounce) dry yeast
1 1/4 cups white flour
2 cups whole wheat flour
1 teaspoon salt
1/4 cup olive oil

Dissolve sugar in water and add yeast. Stir gently until disssolved (about 1 minute). Let stand until the yeast foams slightly (about 5 minutes) to insure that the yeast is effective. Combine
3 cups of the flour and salt in a large bowl. Pour in the yeast mixture and oil if you are using it. Begin kneading the mixture, gradually adding enough of the remaining 1/4 cup flour so that the
dough is no longer sticky. Continue kneading until the dough is smooth and elastic (another 10−15 minutes by hand). Shape dough into a ball and put in an oiled bowl, turning the dough to coat it with the oil. Let rise until doubled in bulk (45 minutes to 1−1/2 hours, depending on the yeast and the temperature). Punch down the dough and shape into 1 or 2 pieces. The entire recipe will make two 12 inch pizzas. Shape the dough either by hand or with a rolling pin, stretching out as necessary to achieve a thin dough. For a lighter crust, let the dough sit for a half hour after shaping before constructing pizza and baking.

FUNNY PUTTY

1/4 c. Elmer's glue
2 tsp. Sta-Flo liquid starch

Combine glue and starch; mix well and allow to dry slightly until workable. Store in airtight containers.

Eggplant Jam

3 md Eggplants (3 lb total)
Salt
7 tb Oil, olive
3 Garlic cloves; minced
2 ts Paprika, sweet
1 1/2 ts Pepper, Cayenne or
1/8 ts Harissa
Pepper; freshly ground
3 -to 4 tb Lemon juice, fresh
1 tb Parsley; chopped
3 Lemon wedges or
3 Tomato wedges

Preheat the oven to 375 degrees. Cut the stems off the eggplants. Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch wide strips vertically down each eggplant so you get a striped effect. Slice each eggplant horizontally into 1/2 inch slices. Place in a colander and salt each slice. Let stand 30 minutes, then rinse well and pat dry with paper towels.
Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the eggplant slices with 2 tablespoons oil and place in a single layer on the baking sheet. Bake for 20 to 30 minutes, turning occasionally, until the slices are light golden brown on both sides.
Transfer the eggplant to a bowl and, using a fork or potato masher, mash with the garlic, paprika, cumin, water and cayenne. Season to taste with salt and pepper.
Heat the remaining 2 tablespoons of oil in a large skillet. Add the mashed eggplant and fry very slowly, turned occasionally, for about 20 minutes, or until the moisture evaporates. Stir in the lemon juice and cook 1 minute longer. Taste, and season with salt and pepper, if needed.
Place the eggplant on a platter and garnish with parsley and lemon or tomato wedges. Serve warm or at room temperature. This eggplant spread has a jam like consistency. It is made all over North Africa, but this version, with garlic, cumin and lemon juice is one of the most flavorful. Serve it with warm country-style bread or pita.

Custard Ice Cream Base

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts.
Makes 1 quart.

Almond Mocha Popcorn

1/2 cup Strong coffee
1/2 cup White corn syrup
1/4 cup Butter
1 cup Brown sugar
1 tablespoon Cocoa
1/2 cup Popcorn -- popped
1 cup Almonds; chop -- toasted

In a heavy sacuepan put the coffee, corn syrup, butter, brown sugar and cocoa. Cook over a moderate heat to 280~ on a candy thermometer. Pour over the popped corn and almonds.

CORN CHOWDER

1 lb. bacon
1 lb. finely chopped onions (use food processor)
3-4 lb. potatoes
2 qts. corn
2 cans evaporated milk
Salt and pepper to taste

Dice bacon and cook until crisp - drain off portion fat. Add finely chopped onion. Cook until soft but not browned. Add diced potatoes, cover with hot water and cook until tender. Add corn and salt and pepper to season. Add evaporated milk and heat through. (I find you can cook the bacon in a large roasting pan in the oven, drain - add onion and cook - then add potatoes and liquid - cover and cook and you don't have to worry about it scorching). Makes about 2 gallons.

Sicilian Thick Crust

(makes a 17 1/2" X 11 1/2" Pizza)
4 cups All−Purpose flour
1 tsp salt
4 tbsps oil
2 pkgs. dry yeast
1 1/2 cups of warm water (105F)

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour. Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled (1 to 2 hours). Punch dough down and put in ziploc bag in the refrigerator until ready to use.

BREADS & MEATS: CARROT SALAD

1 1/2 lb. Carrots
1 Tbs. Olive Oil
1/2 Tbs. Red Wine Vinegar
Juice of 1 Lemon
1 clove of Garlic, finely chopped
Pinch of Black Pepper
Pinch of Paprika
1/2 tsp. Salt
1 Tbs. fresh Parsley, chopped

Cut the carrots lengthwise into four quartered sections. If they're very long, cut across so that you get eight pieces from each carrot. Put the carrots into lightly salted boiling water and cook for about 5 minutes, until they're starting to become tender but are still crisp. Drain the carrots. Mix the olive oil, vinegar, lemon juice, garlic, pepper, and paprika together in the saucepan, which has been washed and dried. Add the carrot segments and the salt and turn over a very low heat for about 5 minutes, until the flavors are all impregnated into the carrots. Remove, pile
into a dish, and sprinkle with the parsley. Leave to cool before serving. Serves 4.

SOAP BUBBLES

1 c. soap flakes or 1/4 c. liquid dish soap
1 c. water
1/2 tsp. cooking oil

Mix in cup or old juice can. Give kids a plastic drinking straw. This makes a good bathtub toy or outdoor play idea.

NUTTY COOKIES

1 CUP LIGHTLY SALTED BUTTER AT ROOM TEMPERATURE
1 CUP PACKED LIGHT BROWN SUGAR
1 EGG
1/3 CUP PURE MAPLE SYRUP
1 TEASPOON VANILLA FLAVORING
2 TEASPOONS MAPLE FLAVORING
2 CUPS UNBLEACHED FLOUR, SIFTED
1/2 TEASPOON BAKING POWDER
2 CUPS COARSELY BROKEN CASHEW NUTS MIXED WITH FILBERT NUTS
1/4 CUP RAISINS, SOAKED IN WATER FOR 5 MINUTES AND WELL DRAINED

PREHEAT OVEN TO 350 DEGREES. CREAM SOFTENED BUTTER AND BROWN SUGAR. BEAT IN EGG, SYRUP AND EXTRACTS UNTIL LIGHT AND FLUFFY. STIR IN BY HAND SIFTED FLOUR AND BAKING POWDER. FOLD IN NUTS AND RAISINS. DROP BY ROUNDED TEASPOONFULS ONTO AN UNGREASED BAKING SHEET. BAKE FOR 12 MINUTES AT 350 DEGREES. MAKES 3 1/2 DOZEN COOKIES.

Amaretto Coffee / Variation

1 1/2 c Warm Water
1/3 c Amaretto
1 tb Instant Coffee Crystals

Dessert Topping from a pressurized can.
In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Chocolate Covered Truffles

1/4 C butter 1 1/2 lbs. real semisweet chocolate 3/4 C non-dairy coffee creamer, any flavor 1/2 teaspoon vanilla extract 1 1/2 pounds real milk chocolate for dipping 1 cup finely chopped chocolate, milk or semisweet for decoration

Makes about 3 dozen truffles.
Melt semisweet chocolate in double boiler over hot water. Heat butter, creamer and vanilla in another saucepan to 125° F on a candy thermometer. Add to semisweet chocolate all at once, beating until smooth and creamy. Chill in refrigerator until nearly set but still pliable. Beat with mixer until light and fluffy. Spread in 9 inch buttered pan until set enough to roll into small balls. Mealt milk chocolate over double boiler. Dip truffles in melted chocolate, then sprinkle generously, or roll in, chopped chocolate.

Creamy Chilled Cheesecake

1 c Graham Cracker Crumbs
1/4 c Sugar
1/4 c Margarine, Melted
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese, Softened
1/2 c Sugar
3/4 c Milk
1/4 c Lemon Juice
1 c Shipping Cream, Whipped
1 x Strawberry Halves

Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften
gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at
medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped
cream. Pour over crust; chill until firm. Top with strawberries before serving.

Whole Wheat Bread for Bread Machine

Serving Size : 8 Preparation Time :0:00

Categories : Abm Breads

Amount Measure Ingredient -- Preparation Method:

-----REGULAR LOAF-----

1 cup Water
2 1/2 cups Wheat bread flour
1 1/4 tablespoons Dry milk
1 teaspoon Salt
1 1/2 tablespoons Butter
1 1/4 tablespoons Honey
1 tablespoon Gluten
2 teaspoons Molasses
1 1/2 teaspoons Fast-Rise yeast *** OR ***
2 teaspoons Active-Dry yeast

-----LARGE LOAF-----

1 1/2 cups + 2 tb Water
3 3/4 cups Wheat bread flour
2 tablespoons Dry milk
1 1/2 teaspoons Salt
2 tablespoons Butter
2 tablespoons Honey
1 1/2 tablespoons Gluten
1 tablespoon Molasses
2 1/8 teaspoons Fast-Rise yeast *** OR ***
3 teaspoons Active-Dry yeast

The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf. When your first knead cycle is completed, simply reset the machine and start again. Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn't have one, this start- again method works as an easy alternative.

SUCCESS HINTS:

The gluten gives the whole wheat flour the structure necessary for a good loaf. If your market doesn't stock wheat gluten, try your local health food store. Remember the extra knead. It's especially important in 100% whole wheat bread. Because of the extra knead, use this recipe only on the regular bake cycle.

Cakes, Bread, and Muffin, Corn Fritter Recipes: AMISH BREAD STARTER

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends. After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional). Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1
hour. Cool 10 minutes, remove from pans.

APPLE BANANA SOY SMOOTHIE

2 ripe bananas, peeled and halved
2 apples, peeled, cored and quartered
300ml (10fl oz) nonfat yogurt
2 tbsp sugar
400ml (15fl oz) organic soya milk

Put all the ingredients in a blender and purée for 1 minute.

Quinoa Applesauce Cake

Ingredients:

Dry
1 3/4 cup quinoa flour
1 cup currants or other dried fruit
1/2 cup chopped pecans or macnuts
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground clove

Wet
1/2 cup safflower oil
1 cup Sucanat
2 cups unsweetened applesauce

Preheat oven to 350
Mix together dry in large mixing bowl
Mix together wet in small mixing bowl

Add wet to dry. Combine well
Spoon batter into 8x8 inch baking pan and bake for 40-45 minutes or until toothpick comes out clean.

Alpine Carnival

Ingredients:

2 tb Instant coffee
1 ts Vanilla
2 tb Brown sugar
1 ts Water
1 ½ c Boiling water
½ c Whipping cream, whipped

How To:

Divide instant coffee and vanilla evenly between two Spanish coffee glasses. In a small heavy saucepan, dissolve sugar in the teaspoon of water. Over medium heat, stir dissolved sugar until it reaches a full boil. Immediately remove from heat and stir in boiling water.
Divide sugar mixture between coffee glasses and top with a dollop of whipped cream.
Makes 2 x 6 oz servings.

French Toast Cheddar Sandwiches

Categories: Breads, Cheese, Eggs, Main dish, Sandwiches

Servings: 4

2 Eggs; Lg
1/2 ts Salt
Mustard; Prepared
3 tb Butter
1/3 c Milk Or Light Cream
8 White Bread; Slices
4 Cheddar Cheese; Thick,Slices

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the
sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Jack Daniel's Grilling Sauce

1/2 cup pineapple juice
3 tablespoons soy sauce
1−1/2 teaspoon garlic powder
1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings.

SALADS AND DRESSINGS: Beef Salad

Carbs Per Serving:
no counts provided

Effort:
Easy

Ingredients:
Cold Roast beef – shredded or coarsely chopped boiled eggs
Chopped onion ( I use green onions)Chopped dill pickle
Sliced celery Mayo

How to Prepare:
Mix in desired amounts keeping track of the carbs you add. Let chill. Yummy on Wasa or maybe even with pork rinds for dipping!

Great Vodka Cocktails: Bloody Mary

Ingredients:
1.25oz Vodka
Tomato Juice
Worcestershire sauce

Preparation:
Pour over ice adding
sauce last

Garnish:
Lemon & Celery Stick

Glass:
Rock

Apple Pie

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray

Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5−6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch

Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts until finely ground. Add the egg white and process until blended. The mixture should look crumbly not gooey.

Coat a 9−inch pie pan with cooking spray. Press the crumb mixture evenly into the pie pan to make the crust. Lightly coat with cooking spray. Bake at 350 degrees for 10 minutes. Remove from oven and set aside until ready to use.

Bring the cider to a boil in a large heavy saucepan over high heat. Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture into a large mixing bowl. Add the sugar, lemon juice, vanilla, and pumpkin pie spice to the bowl. Peel the apples, cut into quarters, remove the core and cut into thin slices. Stir the apples into the cider mixture. Sprinkle the cornstarch over the apples and stir to combine. Arrange the apples in the crust.

In a small bowl, mix the brown sugar, oats, walnuts and cinnamon together. Pour the melted butter into the bowl stirring to combine.

NY Style Dough

1 1/2 cups warm water (105F)
4 1/2 cups flour
1 Tbls. olive oil
2 1/2 teas. sugar
2 1/2 teas. salt
1/2 teas. yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute. Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes.

Divide dough into portions:
6 oz. for Calzones, 10 oz. for 9 inch, 18 oz. for 12 inch, 25 oz. for 15 inch (This recipe makes about 34 oz. Adjust ingredient amounts for your purposes).

Shape each portion by sliding your palms across the top portion of dough while curving your fingers inward toward each other and "tucking" the dough into the center. You want a dough ball without visible seams except the bottom. Set formed dough balls on plate, cover with plastic, and allow to proof for 1−2 hours at room temperature to use the same day, or store in refrigerator to use the next day. To stretch dough, place dough ball on lightly floured surface, and lightly flour the top. Use fingertips to evenly flatten out the dough ball. Work from the edges to the center. Place both hands within the shell edge and stretch with fingertips and palms maintaining an even pressure. Or, use a lightly floured rolling pin to stretch to desired shape.

Cooking pizzas with this dough should be done on a baking stone. Using a pan will produce a very soft "doughy" crust. The stone in the oven should be preheated to 500F for an hour prior to baking, and should be placed in the middle of the oven. After stretching the dough, liberally sprinkle cornmeal or semolina on pizza peel (a wooden paddle with a handle to slide the pizza in
the oven) or a cutting board. The cornmeal allows the pizza to slide onto the stone easily. After topping the pizza, when you are ready to cook it, pick up an edge of the dough and lightly blow air underneath. This will loosen any sticky areas under the dough and redistribute the cornmeal. Shake the peel or cutting board to make sure none of the dough is sticking. Carefully slide
the pizza into the oven.