Amish Friendship Bread

Do not refridgerate! Do not use any metal spoon or bowl when mixing. When air gets in the bag, let it out. It is normal for the batter to rise, bubble and ferment.

Day 1: Do nothing (this may be the day you got the batter, go by the dates on the bag.
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add 1 C. Sugar, 1 C. Flour, 1 C. milk, then mush the bag
Day 7: Mush the bag
Day 8: mush the bag
Day 9: mush the bag
Day 10: Follow these instructions...

1. Pour entire contents into a non-metal bowl.
2. Add 1 1/2 C. flour, 1 1/2 C. sugar, 1 1/2 C. milk (the mixture will be lumpy but that's ok.
3. Measure out 4 seperate batters of 1 C. each into 4 1 gallon ziploc bags. Keep a starter for yourself and give the other 3 to friends along with a copy of the recipe. Mark the bags with the dates of days 1,6 and 10. Day 1 is the day AFTER you baked.
4. preheat oven to 350 degrees
5. to the remaining batter add:
3 eggs
1/2 C. milk
2 t. Cinnamon
1/2 t. salt
3 C. flour
1 C. oil
1 C. sugar
1/2 t. vanilla
1 1/2 t. baking powder
1/2 t. baking soda
1 lg box of instant vanilla pudding

6. Grease 2 large loaf pans and mix an additional 1/4 C. sugar and 1 1/2 t. cinnamon and dust the loaf pans with 1/2 the mixture.
7. pour batter evenly into the 2 pans and sprinkle the remaining cinnamon-sugar on top.
8. Bake 1 hr., cool until bread loosens from the sides of the pans (about 10 minutes) and turn out.
Serve warm or cold.


Here is a recipe I found for the starter..
Original Recipe Yield 4 cups of starter

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

Directions

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

Authentic Irish Stew with Lamb and Guinness.

I found out the other day when I was reading an article that Corned beef and cabbage is actually not authentically Irish. The Irish started making it after they came to the United States because they were all poor and starving so they looked to their Jewish neighbors for cheap dinner suggestions and that's what they made so....somehow it turned into the traditional Irish meal that had to be served on St. Paddy's day. LOL. this recipe below is more authentic to Irish cuisine and looks so yummy. Cant wait to make it!

 

Authentic Irish Stew with Lamb and Guinness (Serves 6)

courtesy of http://www.grouprecipes.com

Ingredients
3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
salt and freshly ground black pepper, to taste

Method

1. If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later.
2. Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
3. Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.
4. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.
5. Add the Guinness and deglaze, scraping up any caramelized meat juices.
6. Add the potatoes, return the meat to the pot -- and the barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
7. Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.
8. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.

Roasted Asparagus with Cherry Tomatoes and Garlic

Roasted Asparagus with Cherry Tomatoes and Garlic (Serves 4-6)

courtesy of marthastewart.com

Ingredients
2 pounds pencil asparagus, ends trimmed
2 cups cherry tomatoes
12 cloves garlic, peeled and smashed
1/4 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Method

1. Preheat oven to 400 degrees.
2. Place asparagus, tomatoes, and garlic in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to combine. Transfer to a large rimmed baking sheet and drizzle with lemon juice.
3. Transfer to oven and roast until asparagus are tender and tomatoes begin to caramelize, 20 to 25 minutes. Serve hot or at room temperature.

How to Make your own Vanilla Extract

Via my friend Sarah,

1 pint size glass jar or bottle with tight fitting lid (you can save jars you have purchased other things in, just clean and sanitize it)

2-4 whole vanilla beans

about 16 oz vodka, OR bourbon (the higher proof the better, but don't break the bank over making vanilla)

A leftover vanilla bottle, or some other small bottle (you won't need this immediately)

Cut the vanilla beans lengthwise, leaving the tips in tact. Place the beans in the jar and fill it to the top with the vodka (or bourbon). Keep it in a dark, cool place and shake it every few days, or whenever you think about it. It will be ready in 2-4 months. Keep a nose on it, and when you smell more vanilla than spirits, it is likely ready to use.

That's it.

Once you make the initial pint, ideally, after it has set about 4 months, fill a smaller bottle for every day use. Replenish the vodka in the original jar and let steep until you are ready to refill your kitchen bottle, allowing at least a couple weeks in between. You can do this over and over for several years, until you begin to notice a decline in potency.

Where to buy the beans:

If you live anywhere near a city, chances are you have a "World Market" somewhere near you, and they sell whole vanilla beans (2 pack) for $2.99. You can also buy them online from them www.worldmarket.com, but I have no idea their shipping rates. Chances are you can find them in a bulk section of a health food store, for a couple dollars a piece.

Like I said, the vodka or bourbon doesn't matter too much, but the higher proof the more potent it will become. So having said that, you can make about 1 liter of vanilla extract that can stretch for years for as little as $10-15.

I've always wanted to make my own, it tastes way better than the fake stuff at the store...one of these days when I am getting low on Vanilla I will have to try it. My mom's friend made vanilla for Christmas presents one year, it was the best vanilla I have ever had.