1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt
Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night.
When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe.
Do not use metal spoon. Do not refrigerate. The day you receive the started mixture – do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends.
The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.
Butter: 1/3 cup
Flour: 1 cup
Cornmeal: 1 cup
Milk: 1 cup
Sugar: 1/2 cup
Baking powder: 1 tsp
1. Preheat oven to 400 F (200 C) and place an empty 8 inch square pan or cast iron skillet in it. This is to prevent the cornbread from sticking to the pan.
2. Melt the butter in a separate pan on medium heat.
3. Add milk, sugar and cornmeal to it. Whisk occasionally for 5 min until thickened.
4. Set aside to cool down.
5. Meanwhile in a bowl, slightly whisk eggs and baking powder. Add flour and cornmeal mixture to it. Stir until well combined.
6. Remove the hot pan from the preheated oven. Slightly grease the bottom of it with butter.
7. Pour the batter into the pan and return to the oven.
8. Bake for 30-35 min until golden brown and a fork inserted in the center comes out clean.
2 cups white, self-rising corn meal mix
1 cup milk
2 tbsp. sugar
1 small finely chopped onion
Slightly beat eggs, add milk. Stir in corn meal and sugar. Add chopped onion. Drop by small spoonfuls into hot oil. Cook until they become golden brown and float to top. Great with fish and tarter sauce.
Easy And Delicious Rolls
Yield: 1 dozen
Oven: 450° 10 minutes
2 cups self-rising flour
4 tablespoons mayonnaise
1 cup milk
1 teaspoon white sugar
Combine all ingredients in bowl. Mix thoroughly (about 2 minutes). Fill muffin tins 2/3 full. Bake at 450° for approximately 10 minutes or until golden brown.
2 cups self-rising flour
1/4 cup All-Vegetable Shortening or Lard
1 cup buttermilk, or you can use whole milk
flour for kneading
Preheat oven to 500 degrees F. In a mixing bowl, cut the shortening into the Self-Rising Flour with a pastry blender or fork or your fingertips until it resembles coarse crumbs.
Blend in buttermilk with fork just until the dough comes together. The dough will be sticky.
Turn the dough onto a lightly floured surface. Knead gently by folding the dough 6 to 8 times.
Press into a circle that’s 1 inch thick.
Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Do not twist the cutter until the dough has been cut all the way through (twisting the cutter will cause the biscuits not to rise straight up.
Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake 8 to 10 minutes or until golden brown.
For the dough:
1 cup of warm milk (110 degrees F)
1/3 cup butter, melted
1 tsp. salt
1/2 cup of sugar
4 1/2 cups of bread flour
2 1/2 teaspoons of bread machine yeast, or 1 package of rapid rise yeast
For the filling:
1 cup of brown sugar
2 ½ tablespoons of cinnamon
1/2 cup of butter, softened
For the icing:
1 (3-ounce) package of cream cheese, softened
1/4 cup of butter
1 1/2 cups of confectioners sugar
1/2 tsp. vanilla extract
Dissolve the yeast in the warm milk mixed with the sugar in a large bowl. Let sit for 10 minutes until the mixture becomes foamy. Add the margarine, salt, and eggs. Add the flour and mix well. On a lightly floured surface, knead the dough for about 5 to 10 minutes. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
Turn the dough out onto a lightly floured surface, cover and let the dough rest for about 10 minutes.
While the dough is rising, mix together the brown sugar and cinnamon. Set aside.
Roll the dough out into a rectangle measuring about 16 x 21 inches.
Spread with the 1/2 cup of softened butter.
Sprinkle with the cinnamon sugar mixture.
Beginning on the short end…
Roll the dough up into a log trying to keep it fairly tight.
Cut into 12 rolls.
Place in a 9 x 12 glass baking dish that has been sprayed with non-stick spray.
Cover and allow to rise in a warm place until the dough has doubled, about 45 minutes.
Preheat oven to 400 degrees F.
Bake for 15 to 20 minutes until golden brown.
In a small bowl, mix together the softened cream cheese, softened butter and vanilla. Add the confectioner’s sugar. Mix well. Pour over the hot rolls when the come out of the oven.You can make these the night before and then let the dough sit on the counter for an hour before baking. The unbaked rolls also freeze well.