ot mess up anything. When the Amish make it, they have every
mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside
In a large mixing bowl, stir together the Amish Friendship Starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.
Bake at 350 degrees for 50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes.
or skewer to test the cake-the fudgy interior won't give
ne. First for the breadcrumbs, next the onion, and then the bacon. But
wl, toss together the steamed broccoli and the cooked pasta.
ver medium heat. Add the sage leaves and cook until crispy, then
sing most of the oil.
(While the potatoes cook) in a separate
educe the salt content. The next day remove the gammon and discard the soaking
edium-high heat. Add the chicken, and cook 4 minutes on each
ute over medium heat until the onions become very soft,
sing a slotted spoon. Allow the excess fluid to derain off
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
In the crock pot, place the chicken breasts and the salsa on top. Heat on high for several hours (mine took about 4 1/2 to 5 hours).
About 15-20 minutes before serving, shred the chicken with a fork and add the beans and corn, mixing to combine. Continue cooking until the beans and corn are warmed through.
Serve on flour tortillas with whatever garnishes you want to add.
Eat like a burrito. Enjoy!
Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
ooden spoon inserted through the foil to stir daily-