Friendship Pancakes Recipe  

by Mary Scheffert

8-10

pancakes (depending on size)

13 min 10 min prep

1/3	cup friendship active starter
1	cup milk
1	egg
2	tablespoons oil (or unsweetened applesauce)
1	cup flour (AP, wheat, oat, buckwheat, etc - whatever you prefer)
2	teaspoons sugar
1	teaspoon baking powder
1/2	teaspoon baking soda

1. Combine flour, sugar, baking powder& baking soda in a large bowl.
2. Add wet ingredients& combine just until moistened.
3. Cook batter just as any other pancakes.
4. Serve warm with butter& syrup.

--

dad@theglp.org

TheGLP.org

Friendship Coffee Cake Recipe #60579

A "no fuss" coffee cake recipe using Friendship starter.

by Mary Scheffert

24

servings

1

9x13 coffee cake

40 min 10 min prep

2	cups friendship active starter
1/2	teaspoon salt
2	eggs
1/2	teaspoon baking soda
1 1/2	teaspoons cinnamon
2	cups flour
1	cup sugar
2/3	cup oil
2	teaspoons baking powder
Topping
1	tablespoon flour
1/2	teaspoon cinnamon

--

dad@theglp.org

TheGLP.org

Quick Amish Friendship Bread or Muffins (No Starter Required) Recipe #109140

I love this bread and I had a craving for it, but didn't want to wait the month it took for the starter to be ready, so, I modified it a bit. It might not be quite as tasty as the original, but it's great if you want it in a hurry! I like to use butterscotch pudding for a different, but really nice flavor! Hope you enjoy!

by Loves2Teach

2

loaves

1¼ hours 15 min prep

Starter
3/4	cup sugar
3/4	cup milk
3/4	cup flour
Bread
1	cup oil
1/2	cup milk
3	whole eggs
1	teaspoon vanilla extract
2	cups flour

--

dad@theglp.org

TheGLP.org

Amish Friendship Bread and Starter Recipe #153

Many recipes have been posted for the Amish bread, but none have included the starter, so I thought I'd send this along. Happy baking! Amish Friendship Bread and Starter

by gowiththefro

16-18

squares

1¼ hours

Starter
2	cups sugar, divided
2	cups milk, divided
2	cups flour, divided
Bread
1	cup oil
1/2	cup milk
3	whole eggs
1	teaspoon vanilla extract
2	cups flour
1	cup sugar
1 1/2	teaspoons baking powder
2	teaspoons cinnamon
1/2	teaspoon salt
1/2	teaspoon baking soda
1 (5 1/8	ounce) box instant vanilla pudding
1	cup chopped nuts
1	tablespoon cinnamon, combined with
1/2	cup sugar

1. Place ONE cup each sugar, milk, and flour in large glass or plastic bowl.
2. Cover lightly with plastic wrap and set on your counter at room temperature. Stir with a wooden spoon everyday for 17 days.
3. On day 18 do nothing.
4. On days 19, 20, and 21, stir.
5. On day 22, add 1 cup sugar, 1 cup milk, and 1 cup flour, and stir again.
6. On days 23, 24, 25, and 26 stir.
7. On day 27, add 1 cup milk, 1 cup flour, and 1 cup sugar and stir.
8. It's now ready to use to make the bread.
9. Give away two cups of the starter to two friends, use one to make the bread, and keep one to keep the starter going. When you give away a cup of the starter, give these directions for keeping it going: Do not refrigerate; Do not use metal spoon or metal bowl; Do not cover tightly, cover loosely with plastic wrap.
10. AMISH FRIENDSHIP BREAD: Mix oil, eggs, and vanilla with the starter mix.
11. In a separate bowl, mix flour, sugar, baking powder, cinnamon, salt, baking soda, vanilla pudding mix, and nuts.
12. Add to liquid mixture and stir thoroughly.
13. Pour into two large well-greased 9x5 inch loaf pans, or one Bundt pan, that have been sprinkled with a mixture of cinnamon, sugar, and flour.
14. Sprinkle more cinnamon and sugar on the tops of the unbaked loaves (or cake). Bake at 325F for one hour or until done.

 

--

dad@theglp.org

TheGLP.org

Amish Cinnamon Bread

​Amish Cinnamon Bread

 

Day 1: Do nothing

Day 2: Mush bag 2 times during the day (AM & PM)

Day 3: Same as day 2

Day 4: Same as day 2

Day 5: Same as day 2

Day 6: Add to bag:  1 c. flour, 1 c. sugar, 1 c milk, seal bag, let air out and mush to mix.

Day 7: Mush bag 2 times during the day (AM & PM) let air out.

Day 8: Same as day 7

Day 9: Same as day 7

Day 10:  Squeeze contents of bag into a large bowl add to bowl:

           1 c flour

           1 c sugar

           1 c milk

Stir

Measure out one cup.  Divide remaining mixture into 3-4 bags, each amount 1 cup.  May freeze bags at this point to use at a later date if desired.  Or share bags with friends.

 

To one cup starter add:

1 c. oil

½ c. milk

3 eggs

1 tsp vanilla

Mix together

 

In another bowl mix together

2 c flour

1 c sugar

1 ½ tsp baking powder

2 tsp cinnamon

½ tsp salt

½ tsp baking soda

1 large box instant vanilla pudding

 

Combine both mixtures.  Pour batter into 2 loaf pans.  Sprinkle with cinnamon and sugar, (optional add chopped pecans also).  Bake 325°F for one hour.

 

Tomorrow starts day one again.

 

Muffins about 25 minutes

 ​

--

dad@theglp.org

TheGLP.org

The Chewy Gluten Free

8 ounces unsalted butter
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container. 

--

dad@theglp.org

TheGLP.org

Faux Peanut Sauce

1/4 cup chicken broth
3 ounces unsweetened coconut milk
1 ounce freshly squeezed lime juice
1 ounce soy sauce
1 tablespoon red miso paste
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped fresh ginger
3/4 cup cashew nut butter
3/4 cup tahini
1/4 cup chopped cilantro leaves

In a food processor, puree the chicken broth, coconut milk, lime juice, soy sauce, miso, fish sauce, hot sauce, chopped garlic, and ginger. Add the cashew nut butter and tahini and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve. Serve with satay or coconut shrimp.

--

dad@theglp.org

TheGLP.org