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Friendship Bread
Do not use a metal spoon
or bowl for mixing. Do not refrigerate.
Starter: 1 cup flour, 1
cup sugar, 1 cup milk. Mix; put into a very large seal able plastic bag or
a bow that the mix is directly covered, you do not want air to get
to the mix. If using a bag, and air gets into the bag, let it out. It is
normal for batter to thicken, bubble, and ferment
Day One: this is the
day you start the starter
Day Two: press/knead, or squeeze the bag.
Day Three: press/knead, or squeeze the bag.
Day Four: press/knead, or squeeze the bag.
Day Five: press/knead, or squeeze the bag.
Day Six: Add 1 cup of flour, 1 cup of sugar, 1 cup of milk and also
press/knead, or squeeze the bag..
Day Seven: press/knead, or squeeze the bag.
Day Eight: press/knead, or squeeze the bag.
Day Nine: press/knead, or squeeze the bag.
Day Ten: Combine the batter with 1 cup of flour, 1 cup of sugar and
1 cup of milk. Mix with a wooden spoon in a large glass bowl. Pour 1 cup(
or 1/4) of the batter into 3 other bowls (cover) or 3 seal able bags. Keep
1 for your self and give the other 3 away with a copy of this
recipe.
To the remaining batter, add the
following ingredients: |
1 cup of oil
1 cup of sugar
1 tsp. of vanilla
3 large eggs
1/2 tsp. of salt |
2 tsp. cinnamon
2 cups of flour
1/2 cup milk
1/2 tsp. baking soda
1 large box of instant vanilla pudding
1/2 tsp. baking powder |
You
may also add 1 cup of raisins and 1 cup of nuts, which are optional.
Mix and pour into 2 large loaf pans that have been well greased and dusted
with cinnamon and sugar.
Dust the top of the batter also with sugar and cinnamon.
Bake @325 degrees for 1 hour. (It may be a bit longer, depending on your
oven.) Makes 2 loaves |
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snitz
pie
2 cups dried tart apples
1/4 tsp. powdered cloves
1/2 tsp cinnamon
2/3 cup sugar
1 1/2 cups water
Pastry for 2 pies: Soak apples in
1 1/2 cups warm water. Cook apples in water. When soft, rub apples through
sieve, add sugar and spices.
Put the mixture in a pie shell and top with crust and bake. return
to snitz |
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wet
bottom shoo-fly pie
1-1/2 cup boiling water
1 Tsp baking soda
1 cup molasses
Dissolve soda in molasses; Stir until it foams. Add hot water. Divide
filling in two crusts.
you must use molasses, not the corn syrup that's sold today.
Mix dry ingredients
for crumbs:
4 cup flour +1/4 tsp salt
2 cup brown sugar
1 cup butter or solid
shortening
Sprinkle thickly on top filling.
Bake@350 - 30-40
min.
return to
molasses |
|
pickled
beet eggs |
2 doz. hard boiled eggs
2 cans sliced beets, drained
(add enough water to beet liquid to make 3
cups liquid)
2/3 cup sugar |
1-1/2 cup vinegar
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon salt
return
to beets |
| Combine
liquid with sugar and spices and stir until sugar is dissolved. Add the
beets and peeled whole eggs. Cover and refrigerate for several days
to color eggs and improve flavor. |
|
funnel
cakes
Have you ever
had a Pennsylvania Dutch funnel cake? they
sure are a favorite, if you don't wart to try the mix, here is how to do
it! |
1 egg, room temperature
2/3 cup milk, room temperature
1-1/4 cups all purpose flour
2 tablespoons granulated sugar |
1 teaspoon baking powder
1/4 teaspoon salt
Confectioner's sugar, sifted
Vegetable oil for frying |
Beat
egg with milk. Blend dry ingredients except confectioner's sugar and
gradually add egg mixture, beating until smooth. Heat at least 1-inch of
oil in skillet or deep fryer to 375°. Place thumb over bottom opening of
funnel. Pour batter in. Remove thumb and drop into hot oil using a
circular motion to form spirals about 4-inches in diameter for each cake.
Remove when golden brown. While cake is still warm, sprinkle with
confectioner's sugar. Best served warm
return to funnel
cake mix
dry
bottom shoo fly pie
Pie
3 cups all purpose flour
1 cup sugar
1 cup molasses+
2
teaspoons baking soda
2 cups boiling water
Crumbs
3/4 cup all purpose flour
1/2 cup sugar
3 tablespoons shortening
- 1 pie shell, unbaked 9"
round
Preheat oven to 350°
F. Place pie shell into 9-inch pie pan.
Combine flour, sugar, shortening, molasses, baking soda and boiling water;
mix until well blended. Combine 3/4 cup flour, 1/2 cup sugar and 3
tablespoons shortening.
Mix with hands until crumbs form. Put 1/2 of crumb mixture into pie shell.
Pour in cake batter. Top with remaining crumbs.
Bake 35-40 minutes or until cake springs back to the touch. Remove from
oven and cool on rack.
return
to molasses |
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