formido/recipes-20k huggingface dataset:
amish cinnamon bread  friendship bread
day one: for those making the starter from scratch: combine 1 cup milk , 1 cup sugar , and 1 cup flour in a large zip lock bag and mush to mix ingredients
for those receiving the fermented batter in a gallon zip lock bag: do nothing
leave it to sit on the counter
on days 2-4: squeeze the bag several times during the day
i took mine to work , laid it on my desk , and to relieve stress squeezed the bag several times during the day
ha ha ha !
on day 5: add 1 cup milk , 1 cup sugar , and 1 cup self-rising flour to the bag
squeeze the bag several times during the day
on days 6-8: squeeze the bag several times during the day
on day 9: add 1 cup milk , 1 cup sugar , and 1 cup self-rising flour into the bag
close zip lock
squeeze the bag several times during the day
day 10: pour 1 / 2 cup "starter" in four separate gallon zip lock bags
these starters replace the milk , flour , and sugar used to start the very first batch from scratch
give the four bags to friends along with the steps on how to finish making their own starters and bread , or freeze the starters for future use if desired , just be sure that once you take a starter out of the freezer , you let it sit out one day before starting your steps
in a large glass bowl add 2 cups self-rising flour , 1 cup of sugar , 3 eggs , 1 cup oil , 2 tsp cinnamon , 1 / 2 cup milk , 1 tsp vanilla , 1 large box of instant vanilla pudding , 1 / 2 cup of either raisins , nuts , chocolate chips or fruit or 1 / 4 cup of any two of these ingredients
mix well
spray well 2 large loaf pans with cooking spray
in a small bowl or cup , mix 1 tsp cinnamon and 2 tbsp sugar
sprinkle about 1 / 2 to 2 / 3 in loaf pans , reserving about 1 / 3 to 1 / 2 of the mix
pour batter into pans
sprinkle remaining cinnamon and sugar mix across the tops of the batter
bake at 325 degrees for 1 hour
important
you may also make small loaves
if you do , bake at the same temperature , but for 25-30 minutes
do not use metal spoon or metal bowl for mixing
do not refrigerate at any time during the process
keep on the counter
if air builds up in the zip lock
open the zipper slightly and squeeze the air out , being careful not to let any of the batter out
quickly reseal
it is normal for the batter to thicken and bubble during the time it sits on the counter
this is called the fermentation process
you may replace the nuts or the raisins with chocolate chips or dried fruit
or you can eliminate them and just leave it plain
it's great any way you slice it
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also , the bread will yield more than four serving
if you do the two large loafs , it will yield how ever large a slice you want it to be
so if sliced about the size of a normal slice of bread , one loaf could yield about 16-18 slices
the serving size listed came off the paper i got with the recipe
i'm not sure why they say four servings
each of four servings would be 1 / 2 a loaf
amish cinnamon buns 1994   indiana
in a large mixer place the warm water , sugar , oil , potatoes , egg and salt , mix well
add the yeast , and combine well
add the milk powder , and the first addition of flour
beat for three or four minutes
gradually add the second addition of flour , and when workable , place on a floured board , and knead for ten minutes
grease a large bowl and place dough ball into bowl , greasing the top of dough
cover with towel and let rise in a warm place until double about 1 1 / 2 hours
punch dough down and very thoroughly break down bubbles
form again into a ball and cover let rise in greased bowl for one more hour
punch down and place onto a floured surface
roll out to 15 x 14 rectangle
spread dough with soft butter , and sprinkle a mixture of cinnamon and brown sugar over this
tightly roll up from the long side
with serrated knife cut into 8-- 2 inch slices for smaller rolls , divide the dough into two , then roll into a 12 x 8 rectngle , fill and roll
cut into 9 one inch slices for each rectangle
place rolls into a greased 10 inch pansat least 2 inches deep
cover and let rise for one hour
preheat oven to 325f
bake for 10 minutes , raise the temperature to 350 degrees f
and continue to bake 5 minutes longer
remove from oven and invert onto racks
beat all frosting ingredients , sugar , butter , flour , vanilla , and dash salt all together
then frost tops of cooled rolls
amish cinnamon rolls
scald mild and pour it over the sugar , salt and shortening, dissolve yeast in lukewarm water, when milk has cooled to lukewarm , add yeast and eggs , beating well, add flour gradually , beating well, place dough in a greased bowl , cover and let rise until doubled, divide dough into 2 portions, roll out to 1 / 4" thick, spread with melted butter , cinnamon and brown sugar, roll like jelly roll and cut 1" slices, place in a greased pan with cut side down, flatten with palm of hand and let rise again, bake at 350 for 15-20 minutes, top with your favorite icing
amish cinnamon swirl raisin bread
scald the milk in saucepan
remove from flame and add sugar , salt , butter and mashed potatoes
cool
dissolve yeast in the warm water in a seperate bowl
then add this to milk mixture
add raisins and flour
let it rise in a nice warm place for approximately 1 1 / 2 hours
divide dough into 2 loaves
roll out on a lightly floured surface and spread half of the filling on each roll
roll up as for jelly roll and pinch edges together
place in 2 greased 9x5 loaf pan and set in a warm place to rise for about an hour
bake in loaf pans at 350 for about 45-55 minutes sounds hollow when tapped
remove from oven and brush top with small amount of melted butter or margarine
let cool in pans 10-15 minutes and then invert onto cooling rack to cool completely
amish coffee cake
mix the sugar , flour and shortening until lumpy, do not mix until creamy, reserve 1 cup to use as topping, dissolve the baking soda in the hot coffee and add to the flour mixture, add the egg and vanilla, spread in a 9"x12"x2" pan and sprinkle on the reserved topping, bake at 325f degrees for approximately 30 minutes, sprinkle with powdered sugar before serving
amish cole slaw
in a large bowl , toss together the cabbage , onion , and 3 / 4 cup sugar
in a small saucepan , combine the vinegar , salt , celery seed , 1 teaspoon white sugar , mustard and oil
bring to a boil
cook for 3 minutes
cool completely , then pour over cabbage mixture
toss to coat
refrigerate 8-24 hours for best flavor
toss again prior to serving
amish cooked salad dressing
in a small bowl , beat the egg with 1 tbsp of the water
set aside
in a saucepan , whisk together the flour , mustard , and sugar , then whisk in the remaining 1 cup water , vinegar , oil and lemon juice
heat over medium heat for 1 minute , whisking continuously
add the egg mixture to the flour mixture and continue to cook for about 1 minute , stirring until the dressing has a mashed potato consistency and is off-white in color
remove from heat , cover , and cool completely
store in a covered jar in the refrigerator
amish cookies
combine sugar , powdered sugar , oil , and butter in a large bowl add vanilla and eggs
in a smaller bowl
blend flour , soda and cream of tartar , add to wet mix and mix well
add nuts and bake on ungreased cookie sheet 10-12 minutes at 375
amish corn pudding
preheat oven to 350
butter a 1 1 / 2 quart souffle or round baking dish and place in the oven
meanwhile , in a large bowl , with an electric mixer on high , beat the eggs , flour , sugar , and pepper until smooth
stir in the milk , creamed corn , and corn kernels and pour into the hot dish
dot with the butter and sprinkle with the paprika
bake , uncovered , for 40 minutes or until set
let stand for 10 minutes , then sprinkle with the chopped parsley
amish cornbread
combine all above in large bowl and beat at medium speed for 2 minutes
add: oil , baking soda , salt , and baking powder mix well and pour in well greased 9" pan
bake at 425f 25-30 minutes
amish country casserole
saute chopped onion in olive oil, add beef, cook well, add can of tomato soup undiluted, cook egg noodles according to directions on package, drain well, add can of cream of mushroom soup , undiluted, grease casserole dish, place 1 / 2 of beef mixture in bottom of casserole, add 1 / 2 of noodle mixture, put rest of beef on noodles, add remaining noodles, if desired , sprinkle paprika lightly over top of noodles, bake in 375 degree oven for 20-25 minutes , or until bubbly
amish country potato soup
chop bacon
saute' bacon , celery and onion in a deep sauce pan
add potatoes , water , bay leaf , salt , pepper and celery salt and bring to a boil
reduce heat , cover and let simmer for 15 minutes or until potatoes are tender
mash lightly , leave about 1 / 4 whole
remove bay leaf and add milk , worcestershire sauce and parsley
bring to a boil
serve hot
amish country stew
add all ingredients to slow cooker , except parsley, stir to combine, cook on low for 5-6 hours , without stirring, add parsley just before serving, this can be made in the oven:, preheat oven to 300, combine all ingredients in a roasting pan , except parsley, bake covered without stirring for 5 hours, add parsley, enjoy !
amish country strawberry pie
beat cream cheese with powdered sugar , spread carefully over bottom of baked pie shell
arrange berries in shell
berries should be sliced
cook sugar , syrup , water , salt , and cornstarch over medium heat until thick
add jello mix and cool
pour glaze over berries and refrigerate
amish crazy quilt pie
place all ingredients into a blender , put blender on medium speed and count to ten --
pour into a 9" deep dish pie pan
during the baking process , the flour drops to form the crust
and the remaining ingredients will form the filling --
bake at 350 for 45 minutes
amish cream pie
in a medium saucepan , stir together the sugar , cornstarch and salt
whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly
remove from heat
stir in butter , brown sugar and vanilla until butter melts
pour into baked pie shell and sprinkle lightly with cinnamon
bake the pie in a 325 oven for 30 minutes- the center of the pie will not be set
cool the pie on a wire rack for 1 hour
chill for 3 to 6 hours before serving- pie will set up upon chilling
cover for longer storage
amish creamy coleslaw with boiled dressing
in small saucepan , beat the eggs thoroughly
add the sugar , flour , salt and mustard
combine the vinegar and the water and beat into the egg mixture , then add the butter or oil
cook over low heat , stirring constantly until thick , about 5-8 minutes
the mixture will be very lumpy looking beat it to smoothness
when very thick , remove from heat and beat in cream or milk
cool
this can be made a day ahead and refrigerated
in a large bowl , combine all of the coleslaw ingredients
add the cooled dressing and toss lightly to coat with the dressing
amish cup cheese   spreading cheese
heat milk and water to boiling, mix with cheese and soda, melt in microwave or oven till completely melted, beat until smooth
amish dinner rolls
method:in a medium-sized mixing bowl , combine all of the ingredients , and mix until the dough starts to leave the sides of the bowl
transfer the dough to a lightly greased or floured surface , and knead it for 6 to 8 minutes , or until it's smooth and shiny
place the dough in a lightly greased bowl or rising bucket , turn to coat , cover the container with plastic wrap , and let the dough rise till it's doubled in bulk , about 90 minutes
to make stand-alone rolls , divide the dough into 16 equal pieces
if you want to make soft-sided , pull-apart rolls , divide the dough into 15 pieces
this isn't as challenging as it sounds: first , divide the dough into three equal pieces
pinch off one piece , about the size of a racquetball or handball , off each of the three pieces , setting the pinched-off pieces aside
then simply divide what's left of the three pieces into four pieces each
presto ! fifteen balls of dough
gently roll the dough balls under your cupped fingers till they're nice and round
place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets , leaving about 2 inches between them
or place the 15 dough balls into a lightly greased 9 x 13-inch pan , spacing them evenly in five rolls of three balls each
cover the pan with a proof cover or lightly greased plastic wrap , and allow the rolls to rise for about 2 hours , till they're quite puffy
the rolls in the 9 x 13-inch pan should be touching one another
baking: bake the rolls in a preheated 350f oven for 20 to 25 minutes , till they're golden brown
remove them from the oven , carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter , if desired
serve warm or at room temperature
yield: 15 or 16 rolls
amish dip
mix all the ingredients , adding more or less mayonnaise depending on your desire to make a chip dip , or a sandwich spread --
it was often served on dark heavy bread as a sandwich at quilting bees
amish dry lime gelatin salad   dessert  jello
in a 4-6 quart bowl , pour dry gelatin over cottage cheese , pineapple , whipped topping and nuts
stir together well
chill 2 to 3 hours
amish dumplings
mix dry ingredients first, add the beaten egg, add few drops of water until you have a stiff , sticky dough, drop 1 / 6 at a time in to hot , nearly boiling stock or on top of stew, cover and cook 10 -15 minutes
amish endive or spinach salad
salad: wash carefully , endive or spinach leaves , then chop or tear into 1 inch long pieces
top with sliced eggs
cover with hot bacon dressing and serve
hot bacon salad dressing: brown bacon
remove from drippings and crumble
combine sugar and flour
add egg , salt , vinegar and water and mix until smooth
pour into bacon drippings and heat stirring constantly , until mixture thickens
add crumbled bacon
amish friendship bread
hopefully i will be able to give you each your first lot of sweet sourdough starter for amish bread as well as sourdough dough starter for sourdough bread , but just in case something happens where i can't for whatever reason , amish bread starter is made with 1 1 / 2 cup each all purpose flour , sugar and milk plus 1 package of dry yeast
lumps aren't really an issue because they break down as the starter ferments
stir daily and feed every 3-4 days
you will probably want to let it have a couple of feedings before you make your first batch of amish bread so you have enough starter
you can feed it as much as you like as long as it's all equal ammounts of milk , flour and sugar
the more often you bake , the more you feed it because you need 3 cups of starter per recipe with enough left over to feed and get going again
i normally feed anywhere between 1 / 2 cup to 1 1 / 2 cup each depending on how much i am baking
i keep my starter on the counter in a plastic half gallon screw top jar i got from the dollar store that i drilled a little hole in the top of
you must have some way to let out the gasses that build up durring fermentation or it will quite literally explode and that makes one horrible mess
trust me you don't want to be cleaning that up
preheat oven to 325of
grease 2 large loaf pans and mix cinnamon and sugar for dusting in a dish till evenly distributed
dust the greased pans with half of this mixture
all amish bread batter ingredients get mixed together
you can use a wooden spoon to do it by hand if you really want to however i don't recomend it as it is a huge pain in the part you sit down on when you can grab a hand mixer and have it done in something like 3 minutes
just mix till it's a nice smooth batter
pour the batter evenly into the two pans and sprinkle the remaining sugar mixture over the top
bake 1 hour
cool until bread loosens from the pan evenly
turn out onto a serving dish
serve warm or cold
if it ever got to cold it was a surprise and ment that i was standing guard over it and threating pain of death if anyone touched it till i was ready
you can eat it just as it is , smeared with best butter like nanny does or use it as the base for mock triffle
general warnings:
do not use any type of metal spoon or bowl for daily mixing
do not refrigerate
as fermentation gasses build up in the container , let it out or the bag will go boom !
it is normal for the batter to rise , bubble , ferment and smell like good beer or alcohol
smelling like nasty feet is bad and means that your starter died and you need to toss it an start again
amish friendship bread  with fresh fruit
preheat oven to 375 and grease 2 loaf pans, combine the first 5 ingredients in a large bowl, combine the flour , cinnamon , baking soda and salt in a medium bowl, add the wet to the dry ingredients and mix well, fold in the nuts and fruit, pour into the prepared pans and bake 50-60 minutes
amish friendship bread 1965
preparing starter
day 1-- in a glass bowl add the first three ingredients , flour water and yeast
mix thoroughly
leave on counter uncovered-- do not refrigerate
day 2 3 , and 4-- just stir real well each day with wooden spoon
day 5-- stir in and add 1 cup milk 1 cup flour , and one cup sugar
this is called feeding the starter
day 6-- 7-- 8-- just stir well with wooden spoon
day 9-- stir well adding again 1 cup milk , 1 cup flour , and 1 cup sugar
day 10-- 11-- just stir well
day 12-- ladle out one cup of starter into glass jars with lids-- should have four one cup jars
keep one jar and make a bread now
give the other two jars to friends to make a bread also
the fourth jar keep for another time to use-- for yourself , replenishing as a starter
to this fourth jar for yourself add 1 teaspoon sugar and the refrigerate>> the sugar added here will keep it alive and feed the yeast
date the jar
every 10 days , remove the starer and transfer it to a bowl
now feed it the regular combination of 1 cup milk , 1 cup sugar , and 1 cup flour , stirring well
leave on counter uncovered for 2 days , then either bake it or give it away again keeping some for yourself
making your cinnamon bread
combine all the topping ingredients and set aside
preheat oven to 350 degrees f
in a large bowl beat together 1 cup starter eggs , and vegetable oil
add all the remaining ingredients and mix
pour half the batter into a greased loaf pan
sprinkle with half the topping ingredeints
cover with the remaining batter
sprinkle all the remaining topping mixture over
bake 35 minutes-- to 40 minutes , until golden and tester comes away just a crumbs or two clinging
amish friendship bread and starter
place one cup each sugar , milk , and flour in large glass or plastic bowl
cover lightly with plastic wrap and set on your counter at room temperature
stir with a wooden spoon everyday for 17 days
on day 18 do nothing
on days 19 , 20 , and 21 , stir
on day 22 , add 1 cup sugar , 1 cup milk , and 1 cup flour , and stir again
on days 23 , 24 , 25 , and 26 stir
on day 27 , add 1 cup milk , 1 cup flour , and 1 cup sugar and stir
it's now ready to use to make the bread
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
amish friendship bread: mix oil , eggs , and vanilla with the starter mix
in a separate bowl , mix flour , sugar , baking powder , cinnamon , salt , baking soda , vanilla pudding mix , and nuts
add to liquid mixture and stir thoroughly
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
sprinkle more cinnamon and sugar on the tops of the unbaked loaves
bake at 325f for one hour or until done
amish friendship chocolate bread
preheat oven to 350 degrees f
lightly grease two 9x5 inch loaf pans
in a large mixing bowl , stir together all-purpose flour , sugar , baking powder , baking soda , salt , chocolate pudding
make a well in the center of this mixture
add amish friendship bread starter , vegetable oil , milk , eggs and vanilla extract
mix well
pour batter into prepared loaf pans
2-9' loaf pans
bake in preheated oven until a toothpick inserted into center of the loaf comes out clean , about 60 minutes
cool on a wire rack for 10 minutes before removing from pan
amish friendship gingerbread
preheat oven to 325 degrees
combine wet ingredients: starter , egg , oil , applesauce , milk or cream , vanilla , and molasses
stir well
combine dry ingredients: flour , baking powder , baking soda , salt , spices , and pudding mix in a separate bowl
whisk until well-combined
add dry mix gradually to wet mix , and stir until barely combined
stir in candied peel if using
spread in greased loaf pan
bake approximately one hour
check it at fifty minutes to determine baking time for your oven !
remove from oven and cool on a rack
when barely warm to the touch , spread cream cheese frosting over top of loaf
i like runny , glazey , drippy frosting--if you like it thicker , you'll need more frosting and a light hand to keep from tearing pieces off the top of this tender loaf !
amish friendship nut bread   on demand
walnuts or almonds can be used instead of pecans
preheat oven to 350f grease 2 9x5 loaf pans
in large bowl , combine starter with oil
in small bowl beat eggs , sugar , salt , baking soda , baking powder , vanilla , and maple extract
add egg mix to the starter mix , and beat well , slowly adding in 1 cup all purpose flour , then adding in 1 cup whole wheat flour , then add old fashioned oats
add nuts , dates , raisins , coconut
pour into greased pans and bake in pre-heated oven at 350 for 50 - 60 min depending on your oven
things i do with this recipe --
these do not really create a problem to where more moisture is required , it just makes the loaf a little more solid
if you feel mix is too dry i suggest 1 / 2 cup applesauce
add 1 / 2 to 3 / 4 cup post select grains
add 1 / 2 cup flax seed
add 1 / 2 cup cooked barley or rolled
add 1 / 2 cup dried cranberries
add 1 / 2 cup trail mix - your choice
add 1 / 2 cup any fresh fruit , diced to small bite size --
i have been out of some of the dried things above and crumbled up 2 granola bars just to add some "special" - worked great !
i personally make these in small mini-loaves , wrap in clear wrap when completely cooled
they make a really nice present for showing you think of someone
the ups man , mailman , etc
just a nice way to say "thanks for taking care of me"
mini-loaves 16ct
2 loaves 9x5
enjoy !
~lady~
amish friendship starter
day 1: in a large glass or plastic bowl , combine 1 cup sugar , 1 cup flour , and 1 cup milk
stir with a wooden spoon
cover loosely with a clean cloth dish towel
keep at room temperature
day 2: using a wooden spoon , stir once a day
day 3: using a wooden spoon , stir once a day
day 4: using a wooden spoon , stir once a day
day 5: add 1 cup sugar , 1 cup flour , and 1 cup milk
stir
day 6: using a wooden spoon , stir once a day
day 7: using a wooden spoon , stir once a day
day 8: using a wooden spoon , stir once a day
day 9: using a wooden spoon , stir once a day
day 10: add 1 cup sugar , 1 cup flour and 1 cup milk
stir
remove 3 cups of mixture and give one cup to three friends
save remaining starter for yourself , feeding every fifth day with 1 cup sugar , 1 cup flour and 1 cup milk
~
amish friendship starter oatmeal cookies
combine mixture 1 in a bowl or large glass measuring cup
mix ingredients well with a fork
combine mixture 2 in a large bowl
i use my kitchen aide mixer
beat until creamy
add mixture 1 to mixture 2
combine mixture 3 and mix thoroughly
add mixture 3 to mixtures 1 and 2 in the large bowl
add mixture 4 to the large bowl and mix until just combined
spoon resulting dough onto an ungreased cookie sheet and bake at 375 for 10-13 minutes
it usually takes twelve minutes for me
cool on a wire rack
amish funeral cookies
mix butter , milk , sugar , cocoa and salt in a saucepan and melt, boil for 1 minute, remove from heat and add peanut butter , vanilla and oats, stir until combined, drop by teaspoon on to wax paper and let cool, enjoy !