The
Welcome Home
Good
Things and Recipes
August 25, 2004
Dear
Sisters---
Many
blessings to you and on your homes! It’s a dreary day here today
which is letting me know that fall is just around the corner. I
sent you the maple leaf cookie recipe last week to get a jump on the
fall recipes and so this week I thought I’d send you a few more
things to add to your fall favourites: Maple Pumpkin Cheese Cake,
Lentil Rice Casserole and Amish Friendship Bread starter and
recipes.
I’m sure
in some parts of the country---and world ;-) it’s anything but
fall-like weather outside and far from looking like summer’s winding
down! The calendar may be saying so, but the temperature sure
doesn’t!
Time
never seems to stand still too long anymore! As we’re scurrying
around to prepare for the food and set up of a wedding reception
this weekend, I’m so mindful of the passage of time and floods of
memories of our oldest son’s wedding. They’ll celebrate their 6th
anniversary this Sunday. Weddings are wonderful markers and
reminders to us as they help us recall our own vows, our own
commitment to our spouse and family, and for me, it’s always a time
of reflection on our own wedding and all the anniversaries of that
special day.
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One More
Maple Recipe! Hopefully these won’t be garbled like last week’s
recipes were!
This is a
recipe that I believe came from Sandy
J
so I call it:
Sandy’s Maple Pumpkin Cheesecake
1 1/4
cups graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted
3 packages (8 ounces) of cream cheese
1 can (14 ounces) sweetened condensed milk
2 cups canned pumpkin
3 eggs
1/4 cup real maple syrup – [plus extra for serving]
1 1/2 ground cinnamon
1 tsp. nutmeg
Whipped topping
1/2 cup chopped pecans
Preheat oven to 300 degrees, Combine crumbs, sugar and margarine.
Press
firmly on bottom of 9 inch spring-form pan or 13x9 inch baking pan.
In large bowl, beat cheese until light. Gradually beat in condensed
milk until smooth. Add pumpkin, eggs, 1/4 cup maple syrup, and
spices. Mix well. Pour into pan. Bake 1 hour and 15 minutes or edge
springs back when touched; the middle will still be slightly soft.
Cool. Chill for 4 hours. Serve each piece with a sprinkling of
pecans and dollop of whipped cream and drizzle with a thin stream of
maple syrup.
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Lentil Rice Casserole
from Emilie Barnes and Sue Gregg’s
”The 15 Minute Meal Planner pg. 315
3 Cups
water with 1 tblsp. “Sue’s Kitchen Magic” [or
1 1/2 tsp. salt]
(or chicken broth)
3/4 cup uncooked lentils, red or green
1/2 cup uncooked long-grain brown rice
1/4 cup instant minced onion –or– 1 small onion, chopped
1/2 tsp. basil leaves
1/4 tsp. oregano leaves
1/4 tsp. thyme leaves
1/4 tsp. garlic powder
Cover and bake for 2-2 ½ hours at 300°
During
the last 20 minutes of baking, top with: ½ cup grated cheddar
cheese. Just before serving, stir to blend in the melted
cheese and if desired, garnish with a handful of minced fresh
parsley. Servings 6 ½ cup servings
We served
this with sour cream and salsa and corn chips, we can also have this
meal as the filling for burritos served with the sour cream and
salsa and leafy greens.
Nothing
seems to say "welcome home" quite like the delicious smells coming
from the kitchen. I have
finally located the recipe for the starter and the
recipe
for Amish Friendship Bread. I hope you will enjoy it… since today is
May 1,
as sort of a sweet way to begin the month of May, I am making mine
today…
I need visual reminders and the new calendar will help with this
one!
Amish
Friendship Bread
Starter
Ingredients:
2 1/4
teaspoons active dry yeast
1/4 cup
warm water (110 degrees F)
1 cup
all-purpose flour
1 cup
white sugar
1 cup
warm (110 degrees F) milk
Directions:
1.) In a small bowl,
soften yeast in water for about 10 minutes. Stir well.
In a 2
quart glass, plastic, or ceramic container combine flour, and sugar.
Mix thoroughly or flour will lump when
milk is
added. Slowly stir in milk and dissolved yeast mixture. Cover
loosely and let stand at room temperature until bubbly. Consider
this day 1 of the 10 day cycle.
2.)
On days 2 thru 4 stir with
a spoon.
Day 5
stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and
stir.
Days 6
thru 9 stir only.
Day 10
stir and add 1 cup sifted flour, 1 cup sugar and 1 cup milk and
stir.
Remove
1 cup and make your first bread, and give one cup to a friend with
the
recipe. Store the remaining cup in a container in the refrigerator
and
begin
the 10 day process over again. You can also freeze this in 1 cup for
later
use. Frozen starter take a least 3 hours at room temperature before
using.
This is
what you would print out and give with the "starter."
Starter and Amish Friendship Bread Recipe
The
Recipe
Important Note: Don't use metal spoons or equipment. Do not
refrigerate.
Use only
glazed ceramic or plastic bowls or containers.
Required Main Ingredient: 1 cup live yeast starter (see above)
Day 1:
Do
nothing with the starter.
Days
2-5: Stir with a wooden spoon.
Day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden
spoon.
Days
7-9: Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups
and place 1 cup each into three separate plastic containers. Give
one cup and a copy of this recipe to three friends. [or keep all the
starter for your personal baking needs, especially if you have a
large family or fellowship to feed!] To the balance (a little over
one cup) of the batter, add the following ingredients and mix well.
The
Basic Amish Bread:
Abut 1 cup+ of the yeast “starter”
1 cup oil
1/2 cup milk
3 eggs
1 tsp
vanilla
In a
separate bowl combine the following dry ingredients and mix well:
2 cups
flour
1 cup
sugar
1-1/2
tsp baking powder
2 tsp
cinnamon
1/2 tsp
baking soda
1 -
(5.1 oz) box instant vanilla pudding 1/2 tsp salt 1 cup nuts
Add dry
ingredients to wet ingredients. Mix and pour into two well greased
and
sugared bread pans. Bake at 325 degrees for 1 hour
Here
are a few recipes for Amish Friendship Bread and then the others for
mixes.
AMISH
CINNAMON BREAD
2 cups yeast mixture
(approximately)
1 cup
oil
4 eggs
1 small
box instant vanilla pudding mix
1 cup
sugar
2 cups
flour
2 tsp.
vanilla
1 tsp.
baking powder
1 tsp.
baking soda
2 tsp.
cinnamon
½ tsp.
salt
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into two
well-greased loaf pans. Bake at 325º for 1 hour. Optional: Add 1 cup
raisins
or 1
cup chopped pecans. Muffins: Pour into well-greased muffin pans or
paper
baking cups. Bake at 325º until done, approximately 25 minutes.
’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’
MUFFINS
2 cups
yeast mixture (approximately)
¾ cup
oil
3 eggs
1 cup
sugar
2 ½
cups flour (or use 1 ¼ c. flour and
1 ¼ c.
bran or whole wheat flour)
2 tsp.
baking powder
½ tsp.
baking soda
½ tsp.
salt
1 ½
tsp. cinnamon
2 tsp.
vanilla
Optional: (choose 1) Add: 1 cup diced apples, 1 cup raisins, 1
cup
blueberries, 1 cup chopped dates, or ½ cup chopped nuts.
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into
well-greased muffin pans or paper baking cups. Bake at 350º for
approximately 18-20 minutes. Makes 30 muffins.
’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’
PANCAKES & WAFFLES
2 cups yeast mixture
(approximately) If making waffles, add:
1 ½
cups lukewarm water ¼ cup oil
2 cups
flour
3 eggs
2/4
tsp. baking soda
The
night before baking pancakes or waffles, add water, flour, eggs, and
oil
to
mixture. Refrigerate overnight. Before baking pancakes or waffles,
add
baking
soda to mix and stir well. Cook pancakes on hot, greased griddle.
Bake
waffles in waffle iron until brown. NOTE: Do not refrigerate dough
mixture
after adding baking soda to it!
’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’
Amish
ALMOND POPPYSEED MUFFINS
2 cups yeast mixture
(approximately)
1 cup oil
4 eggs
1 small
box instant vanilla pudding mix
1 cup
sugar
2 cups
flour
1 tsp.
baking soda
½ tsp.
salt
2 tblsp.
poppy seeds
2 tblsp.
almond extract
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into
well-greased muffin pans or paper baking cups. Bake at 325º until
done,
approximately 25 minutes.
Bread:
Pour into two well-greased loaf pans. Bake at 325º for 1 hour.
’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’~’*’
Amish
CHOCOLATE BREAD
2 cups yeast mixture
(approximately)
1 cup
oil
4 eggs
1 small
box instant chocolate pudding mix
1 cup
sugar
2 cups
flour
1 tsp.
baking powder
1 tsp.
baking soda
1 tsp.
cinnamon
½ tsp.
salt
2 tsp.
vanilla
2 cups
chocolate chips
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into two
well-greased loaf pans. Bake at 325º for 1 hour. Muffins: Pour into
well-greased muffin pans or paper baking cups. Bake at 325º until
done,
approximately 25 minutes.
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˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜ ˜
MORE
AMISH BREAD RECIPES!!!
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PISTACHIO BREAD
2 cups
yeast mixture (approximately)
1 cup
oil
4 eggs
1 small
box instant pistachio pudding mix
1 cup
sugar
2 cups
flour
1 tsp.
baking powder
1 tsp.
baking soda
½ tsp.
salt
2 tsp.
vanilla
1 cup
chopped walnuts
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into two
well-greased loaf pans. Bake at 325º for 1 hour. Muffins: Pour into
well-greased muffin pans or paper baking cups. Bake at 325º until
done,
approximately 25 minutes.
BANANA
BREAD
2 cups yeast mixture
(approximately)
1 cup
oil
4 eggs
1 small
box instant banana cream pudding mix
1 cup
sugar
2 cups
flour
1 tsp.
baking powder
1 tsp.
baking soda
½ tsp.
salt
1 tsp.
cinnamon
2 tsp.
vanilla
1 cup
mashed bananas
1 -- 1
½ cups chopped pecans
(optional)
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into two
well-greased loaf pans. Bake at 325º for 1 hour. Muffins: Pour into
well-greased muffin pans or paper baking cups. Bake at 325º until
done,
approximately 25 minutes.
MUFFINS
2 cups yeast mixture
(approximately)
¾ cup
oil
3 eggs
1 cup
sugar
2 ½
cups flour (or use 1 ¼ c. flour and
1 ¼ c.
bran or whole wheat flour)
2 tsp.
baking powder
½ tsp.
baking soda
½ tsp.
salt
1 ½
tsp. cinnamon
2 tsp.
vanilla
Optional: (choose 1) Add: 1 cup diced apples, 1 cup raisins, 1 cup
blueberries, 1 cup chopped dates, or ½ cup chopped nuts.
Mix all
liquid ingredients together in large bowl. Add dry ingredients, one
at a
time, to liquid ingredients. Stir until mixed well. Pour into
well-greased muffin pans or paper baking cups. Bake at 350º for
approximately 18-20 minutes. Makes 30 muffins.
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The
LORD bless thee, and keep thee: The LORD make his face shine upon
thee,
and be
gracious unto thee: The LORD lift up his countenance upon thee, and
give
thee peace. (from Numbers 6.24-26)
Love and flowers to you
today ------;---@ -----;---@ -----;---@
In Jesus---pamela spurling ~The Welcome Home~
http://www.achristianhome.org