Pani PoPo Coconut 🥥 Sweet Rolls

This crazy simple Samoan sweet treat Pani PoPo combines regular Yeast Rolls with a Coconut Milk 🥥 Sweet gooey glaze that goes on both before and after the bake.

Ingredients

• • 20 frozen dinner rolls
  • 10 ounces coconut milk
  • 1 cup sugar
  • 1 tbsp. Coconut or Vanilla extract

  
  

Instructions

• Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
• Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap). Allow to rise until doubled in size.         

   This can take 4-5 hours.  If you need the rolls to thaw quicker, follow the quick-rise instructions on the frozen roll packaging.
• Pre-heat oven to 350-degrees. In a medium bowl whisk until smooth the sugar, extract and coconut milk together.
• Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.  

  

  
  
• Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
• The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

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Hot Cocoa Mix

Ingredients

4 cups Whole Milk Powder*

1 tablespoon Corn Starch*

1½ cups of Sugar or Splenda etc.*

1 cup of Unsweetened Cocoa Powder

1 cup of Mini-Sized Semi-Sweet or Milk Chocolate Chips

1 cup of Powdered French Vanilla Creamer

¼ teaspoon of Salt

Mix all of the ingredients in one large tub until well blended.

* Corn Starch is to thicken it and for creamy silky texture

* You can use Sugar, Splenda or whatever kind of sweetener you prefer that measures same as sugar.

If you’d rather use Powdered Sugar use 2½ - 2¾ cups

* Whole milk powder such as pictured below to make it rich and creamy and let's face it, tastes way better than the non fat kind. You can substitute with the non fat kind if needed though. 

To make Cocoa:

Add 3-4 tablespoons or how ever much to your taste and liking of the homemade hot cocoa mix to a mug or cup of HOT water or milk and stir well! 

Add a sprinkle of cinnamon, some marshmallows, whipped topping, peppermint candy cane, or marshmallow fluff if desired! Enjoy!

Notes

Makes one very large air tight container of cocoa mix, approx 8 cups

Enough to last a large family a few months! 

 

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Breakfast Egg Rolls

 

Filling and ingredient choices 

1/2 pound Breakfast Sausage

1/2 pound Fried and Crumbled Bacon

Shredded Cheese

Onion diced

Mushrooms diced

Green Peppers diced 

6 -8 eggs

Egg Roll wrappers

Depending on your personal ingredient choices 

Cook Bacon crumble and set aside

Crumble & Cook breakfast sausage 

After Sausage is cooked leave in skillet and add vegetables and cook for a few minutes until tender then add eggs, scramble with all ingredients until eggs are cooked through. Don't add the cheese until the end.

After filling is done get your egg rolls add filling, wet all four sides of wrapper for it to secure shut and fry.

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Old Fashioned Yeast Donuts

 

Ingredients:

DOUGH

3-1/2 tsp active dry yeast

1/4 c lukewarm water (105 degrees F)

1/2 c whole milk

12 Tbsp vegetable shortening

1/4 c granulated sugar

2 lg eggs, lightly beaten

1 tsp salt

4 - 5 c all-purpose flour (humidity affects amount)

2 c vegetable oil, canola oil, or lard for frying ( don't use olive oil or an oil that has a flavor, neutral fats only)

GLAZE

1 c powdered sugar

3-4 Tbsp hot water

1 dash vanilla extract

Directions

1. Add dry yeast to 1/4 cup warm water in large bowl or stand mixer bowl. Set aside for 10 minutes until foamy.

2. Meanwhile, scald milk. Cool to lukewarm (about 105 F).                **Note @ Bottom of recipe of why

3. With a flat beater in place (if using stand mixer) or spoon ready, add lukewarm milk, sugar, salt, shortening, and eggs to yeast in the mixer bowl. Mix on low or vigorously stir until ingredients are blended.

4. Switch to a dough hook and or knead by hand and add in flour 1 cup at a time.

5. Beat or knead until the mixture forms a ball of dough which follows the dough hook around the bowl. Let the mixer knead the dough for 3-4 minutes. You are aiming for a very slightly slack dough because one that is too dry will make a heavy end product.

6. Place dough into a lightly greased bowl and cover with a damp tea towel or oiled plastic wrap. Allow to rise in a warm place for about 30 to 60 minutes.

7. Punch dough down to exhaust air. Place onto an oiled piece of waxed paper. Roll 1/2 inch thick and cut with a doughnut cutter. You can use a biscuit cutter, glass or cup then something smaller for center.

8. Re-cover doughnuts with clean tea towels or plastic and allow them to rise until doubled in bulk. (45 minutes to 1 hour)

9. Using caution, heat oil to 350 F. in a deep skillet or Dutch oven or deep fryer until a speck of dough dropped into hot fat dances on the surface. Fry doughnuts, three or four at a time, until golden brown (about 1-1/4 to 1-1/2 minutes per side), turning as necessary. Two chop sticks work well for turning.

10. Drain on an inverted cooling rack placed over a paper towel-lined sheet pan.

11. TO PREPARE GLAZE: 

Make glaze before frying.

Mix boiling or very hot tap water with powdered sugar. Beat well until smooth. Beat in vanilla.

12. Glaze doughnuts while still warm. (NOT HOT)

You can also make Long Johns or Bismark donuts with same dough.

Long Johns

For long johns just cut the dough into rectangles and let rise as instructed above. 

Long John white fluffy filling recipe:

1 container Vanilla Frosting

1 container Cool Whip thawed

Mix both together well and put into icing bag or zip lock bag to pipe filling in holes. Fill a little in each end of long john.

Make holes in each end of Long Johns with big end of chop stick or wooden spoon handle. Anything round will work.

Bismark

For the Bismarks just don't make a center hole in the dough when cutting 

Bismark fillings

Vanilla Pudding

Chocolate Pudding

Jams or Jellies

White Fluff (recipe above)

TOPPINGS

for Donuts, Long Johns and Bismarks

Powdered sugar 

Cinnamon Sugar

Glaze

Chocolate,Strawberry, etc Frosting 

(1 container Chocolate frosting or whatever flavor frosting you want)

 Melt frosting for a fifteen seconds in microwave until it's thin and lose. 

Stir well and dip top of donuts while it's still thin. Let donuts dry.

**NOTE

** Scalding milk is a process of heating milk to a temperature just below boiling (around 180°F or 82°C). This process serves several purposes: 

Denaturation of Proteins:

Scalding milk denatures certain proteins in the milk, such as whey proteins. This denaturation improves the texture and stability of baked goods, such as breads and custards. 

Activation of Yeast:

In recipes that use yeast, scalding milk helps to activate the yeast by providing a warm environment for its growth. This leads to a fluffier and more flavorful dough. 

Killing Bacteria:

Although most commercially available milk is pasteurized, scalding can further kill any remaining bacteria that may be present. 

Infusing Flavor:

Scalding milk can help to infuse flavors from ingredients like vanilla beans or spices into the milk. 

Improving Rise Time:

In bread recipes, scalding milk can help to reduce the rise time by denaturing the proteins that inhibit gluten development. 

Overall, scalding milk is a useful technique in many recipes to improve texture, flavor, and stability. 

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Buttermilk Biscuits

 

Buttermilk Biscuits

2 1/2 cups flour 

3 teaspoons baking powder 

Half a teaspoon of soda 

1/2 teaspoon salt 

One stick cold butter 

One cup, buttermilk ice cold 

Sift together, flour, baking powder, soda, salt. Cut butter in until they find crumble is obtained. 

Add in 1 cup buttermilk and mix by hand to form a soft dough. 

Form a square of dough with hands. Cut in half and Stack. Use hands to gently spread dough. Cut and re-stack. Repeat several times cut biscuits with small glass. Grease skillet or pan. Place biscuits together, sides touching. Bake at 450 for 15-20 minutes. 

For blueberry buttermilk biscuits, spread though to approximately 1/4- 1/2 inch thick. Grease muffin pans. Use biscuit cutter to cut a biscuit round. Place in muffin tin and spread dough upside. Placed approximately 1 tablespoon. Sugared blueberries into the muffin tin. Cover with cap of dough. Brush tops with mixture of buttermilk, butter, and a bit of sugar. Bake at 450° for 10 to 12 minutes.

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Hot Water Fried Cornbread

 

1 cup boiling water

1 cup Self rising cornmeal

1 tsp. sat

Pour boiling water over cornmeal and salt make into a dough and let sit until cool enough to handle. Make 4 patties and fry in hot bacon fat or oil until golden brown.

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 Old-Fashioned Hot Water Cornbread

Ingredients

• 1 tablespoon shortening

• 1 cup cornmeal

• 1 scant teaspoon kosher salt

• 1 cup boiling water

• 3 tablespoons vegetable shortening, or oil for frying

1. In a heavy iron skillet, melt 1 tablespoon of shortening.
2. Place the cornmeal and salt in a bowl.
3. Pour boiling water over the cornmeal and salt.
4. Add the melted shortening and stir well.
5. When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
6. Shape each portion into a cornbread cake about 3/4-inch thick.
7. Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
8. Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

Tips

• Regular or self-rising cornmeal mix may be used in the recipe.
• Vegetable and canola oils are good for frying, and lard is a classic choice for this recipe.
• If you have it, fry the corn cakes in bacon drippings for an extra hint of old-fashioned flavor.

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Churro French Toast

Ingredients
-2 Large Eggs
-1/2 CUP Milk
-1/2 TSP Vanilla Extract
-Dash of Nutmeg
-4 Slices KING’S HAWAIIAN Original Sweet Sliced Bread
-2 TBSP Unsalted Butter

Glaze Mix
-2 TBSP Cream Cheese, at room temperature
-1/4 CUP Powdered sugar
-2 TBSP Milk
-1/4 TSP Vanilla Extract

Cinnamon Sugar Mix
-1/4 Cup Sugar
-2 TBSP Brown Sugar, packed
-1 TSP Ground Cinnamon

Instructions

1. To make the cream cheese glaze, combine cream cheese, powdered sugar, milk and vanilla in a small bowl until smooth; set aside.
2. To make the cinnamon sugar, combine sugar, brown sugar and cinnamon; set aside.
3. Whisk together eggs, milk, vanilla and nutmeg. Working one at a time, dip bread slices into the egg mixture.
4. Melt butter in a large skillet over medium high heat.
5. Add bread slices to the skillet,cook until evenly golden brown.
6. Working quickly, coat each bread slice with cinnamon sugar.
7. Serve immediately, drizzled with cream cheese glaze.

Churro French Toast
Churro French Toasthttp://getinmybelly.com/churro-french-toast/
Posted by Get In My Belly on Thursday, March 10, 2016

Inspired By Damn Delicious

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Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

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Easy Cheese Danish

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Strawberry Cheesecake Chimichangas

For chimichangas:
6 (8-inch) soft flour tortillas
8 oz cream cheese ( room temperature)
2 Tablespoon sour cream
1 Tablespoon sugar
1 teaspoon vanilla extract
3/4 cups sliced strawberries
Vegetable oil-for frying

For coating:
1 Tablespoon cinnamon
1/3 cup sugar

Instructions
Beat cream cheese , sour cream, 1 tablespoon sugar and vanilla extract .
Fold in 3/4 cup of sliced fresh strawberries.
Divide the mixture evenly between 6 tortillas. Slather the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito (secure it with a toothpicks!) .
Combine 1/3 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
Line a large plate with paper towels.
In about 5 inch deep saucepan place about 2 -2½ inch vegetable oil for frying and heat it over medium-high heat until it reaches 360ºF.
Fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed (work in batches)
Transfer the chimichangas to the paper towel on a plate to drain for a minute, then roll them in the cinnamon and sugar mixture.
Don’t forget to remove all toothpicks from the chimichangas!!!
Share with your friends heart emoticon

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Casey's Breakfast Pizza Copycat

Ingredients

• 1 14 inch pizza crust
• cooking spray
• 4 - 6 oz. cheddar cheese sauce
• ½ package of bacon cooked or 1/2 lb breakfast sausage crumbled fine and cooked
• ½ c shredded cheddar cheese
• 1 c mozzarella
• ¼ c milk (for the eggs)
• 2 eggs scrambled and cooked
• **OPTIONAL
• chopped onion or green pepper, diced tomatoes 

Instructions

1. Preheat oven to 400 hundred degrees.
2. Lightly grease pizza pan with non-stick cooking spray. Place pizza dough on pizza pan.
3. Spread cheddar sauce on dough so that it covers the dough (except for the outer crust).
4. Whisk together egg and milk in a small bowl. Scramble egg over stop top or in microwave.
5. Top pizza with bacon or sausage, egg and cheeses.
6. Bake for 13-15 minutes, or until cheese is melted and crust is lightly browned.

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Easy Homemade Glazed Doughnut Holes

Ingredients:

For the glaze:
1 1/2 cups confectioners' sugar
3 to 4 tablespoons whole milk
2 teaspoons vanilla extract

For the doughnut holes:
5 cups vegetable oil, for frying
1 cup milk
1 large egg
2 cups all-purpose flour
2 Tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted

Equipment: Deep-fry thermometer; Small ice cream scoop

Directions:

Make the glaze:

Sift the confectioners' sugar into a medium bowl. Slowly stir in 3 tablespoons of milk and the vanilla extract until the mixture is smooth. If the glaze isn't thin enough, stir in 1 additional tablespoon of milk. Cover the glaze with plastic wrap and set it aside while you make the doughnut holes.

Make the doughnut holes:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels.

In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. (See Kelly's Notes.) Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

Allow the doughnut holes to cool slightly. Place a cooling rack atop a baking sheet, then one by one, dip the doughnut holes into the glaze and transfer them to the rack to allow the excess glaze to drip off. Serve immediately.


****NOTES****

The dough expands when fried, so 1 tablespoon of batter will yield about a 2-inch doughnut hole. If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil. This recipe yields about 2 dozen of the larger doughnut holes or 4 dozen of the smaller variety.

The roundness of the doughnut holes depends on how clean of a scoop of batter you drop into the hot oil. If you don't have a small ice cream scoop, you can use two small spoons to form the batter into mounds, however your doughnut holes will not be as uniformly round in shape.

Doughnut batter recipe adapted from King Arthur Flour.

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Amish Friendship Bread Starter and Bread Recipes

I have listed the starter recipe as well as many flavor variations and other recipes you can use with the starter other than the bread! I hope you enjoy and get some started!

There is also a printable recipe at the bottom!

Amish Friendship Bread Starter

Use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal! There’s a chemical reaction that occurs between the fermenting starter and metal. If your metal utensils and bowls are stainless steel it will probably be fine…but if they are scratched up at all, it will spoil your starter.

Ingredients:

1 pkg. active dry yeast
1/4 cup warm water (110ish degrees F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110ish degrees F)

Directions:

In a small bowl, dissolve the yeast in the warm water for about 10 minutes. Stir well.
In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
Slowly stir in warm milk and dissolved yeast mixture until combined.
Pour into a one gallon sized plastic baggie (or a plastic container). The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
For the next 10 days handle starter according to the instructions for Amish Friendship Bread below.

NOTE: Do not refrigerate starter. It is normal for the batter to rise and ferment. If the bag starts to puff up, let some of the air out.

Day 1: Do nothing.

Day 2: Mash the bag.

Day 3: Mash the bag.

Day 4: Mash the bag.

Day 5: Mash the bag.

Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

Pour the entire bag into a nonmetal bowl.

Add 1 cup flour, 1 cup sugar, 1 cup milk.

Measure out 1 cup of batter into 4 separate 1-gallon Ziploc bags.

Keep one of the bags for yourself, and give the other bags to 3 friends along with the recipe.

AMISH FRIENDSHIP BREAD Recipe # 1

1 cup Amish Friendship Bread Starter

3 eggs

1 cup oil

1/2 cup milk

1 cup sugar

1/2 teaspoon vanilla

2 teaspoons cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups flour

1 large or 2 small boxes vanilla instant pudding

Directions

Preheat oven to 325° F

In a large mixing bowl, add ingredients as listed.

Grease two large loaf pans.

Dust the greased pans with a mixture of 1/2 cup sugar and 1/2 teaspoon cinnamon.

Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on the top.

Bake for one hour or until the bread loosens easily from the sides and a toothpick or knife blade inserted in the center of the bread comes out clean.

AMISH FRIENDSHIP BREAD Recipe #2 (no pudding)

1 cup Amish Friendship Bread Starter

2/3 cup oil

3 eggs

1/2 tsp. salt

1 tsp. vanilla

1 to 1 1/2 tsp. cinnamon

1 cup sugar

2 cups flour

1 1/4 tsp. baking powder

1/2 tsp. baking soda

Using a fork beat by hand until well blended. You can add 1 cup raisins and 1 cup nuts (optional).

Grease two loaf pans with butter, sprinkle with sugar instead of flour.

Bake at 325 degrees F for 45 minutes to 1 hour (individual oven temperatures vary). Cool 10 minutes, remove from pans. Makes two loaves of Amish Friendship Bread.

Banana Amish Friendship Bread

Omit cinnamon and vanilla pudding in the basic recipe and add two bananas (mashed)

Chocolate Amish Friendship Bread

Omit cinnamon and vanilla pudding from the basic recipe and add 1 - (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.

Apple Cinnamon Friendship Bread

add one cup of raisins and one small diced apple.

Butterscotch Amish Friendship Bread

Add 1 box of butterscotch pudding and 1 cup of butterscotch chips. We bake the cake in a 13" x 9" pan. It's my family's favorite cake! She adds "Don't forget to omit the vanilla pudding"

Chocolate  Amish Bread Ideas

     Replace the vanilla pudding with chocolate and add 1/2 cup each of chocolate chips and coconut. I use small (about 1 cup size) bundt pans and bake for 45 - 50 minutes

     Instead of using two loaf pans, bake it in a bundt pan. Another favorite is to use chocolate instant pudding, and add pecans, chocolate chips and coconut. Let your imagination and taste buds guide you.

     Substitute ALMOND flavoring (NOT Imitation) for the vanilla flavoring... substitute WHITE CHOCOLATE pudding For the vanilla pudding

     Use 1/4 cup cocoa, or even a little more (I prefer Hershey's European Chocolate), and either the vanilla or chocolate pudding can be used. I reduce the cinnamon to half (1 teaspoon). Everyone that tastes it thinks it is outstanding. The cinnamon gives it an even better taste than just using chocolate alone.

     1 to 1 1/2 cups chocolate chips - this is great if you put the chocolate chips in a bowl and shake 1/2 teaspoon extra cinnamon to coat them, and orange zest to taste.

Lemon Variations

Use lemon pudding and add 1/4 cup of poppy seeds. 

For lemon bread, I substitute lemon pudding mix and lemon extract, omit the cinnamon and nuts, and add poppy seeds.

 dried pineapple and lemon instant pudding.

Lemon-Poppyseed Variation: Use lemon pudding mix instead of vanilla pudding. Add 2-tsp. Lemon extract instead of vanilla. Eliminate cinnamon. Add 1/4 cup poppyseed.

Lemon Coconut - Delete cinnamon, nuts and vanilla. Use lemon flavored pudding, add 1-tsp. lemon extract and 2 cups coconut.

Lemon Walnut Friendship Bread: Omit Cinnamon, Vanilla Pudding in basic recipe and add 1 teaspoon lemon extract, 1 package lemon pudding and one cup of chopped walnuts.

Banana and Zucchini Bread Variations

Use banana cream pie pudding and two mashed bananas. I have also added 1/4 cup of chocolate chip to this on occasion, omit the cinnamon. 

Add 1 cup of grated zucchini. Make sure you squeeze out the excess liquid. bake for about 75 minutes but start checking after 50 minutes.

Cranberry Variations

a cup of dried cranberries and a tsp of orange zest, along with a cup of chopped nuts, makes a nice holiday variation to the cake!

used the basic cinnamon amish bread recipe and added 1 cup of craisins (dried cranberries) as well as the pecans.

add Craisins(dried sweetened cranberries) and chocolate covered raisins to our mix. We also like the bread with chocolate pudding instead of vanilla. 

Miscellaneous Variations

1.)  make Friendship Bread with dried apples and caramel instant pudding (makes it like caramel apples).

2.) 3/4 cup white chocolate chips, 3/4 cup macadamia nuts and used cheesecake pudding. Delicious!!!

3.) Substitute 2 tablespoons molasses for equal amount of sugar and add spices to make gingerbread.

4.) throw in a box of chopped dates and a cup of chopped pecans. Then, instead of using two loaf pans, I bake it in a bundt pan.

5.) add 1 cup of drained crushed pineapple, 1 cup shredded coconut and pistachio pudding (instead of vanilla). Very yummy.

6.)  use 1 small box of orange jello, 1 c. drained mandarin oranges

7.) use 1 small box of strawberry jello, 1 c. thawed strawberries. 

8.) Use Cheesecake pudding instead of vanilla pudding and add chopped maraschino cherries (about 6 with some juice). 

9.) "to make it more healthy I've had great success with using 1/2 c oil and 1/2 c unsweetened applesauce instead of 1c of oil. I also use sugar free pudding. I made my last batch with vanilla pudding and 2c frozen blueberries--wow! "

10.) use a small can of well drained pineapple in one of my variations with 2Tb. coconut scattered over the top half way through the baking.

11.) favorite twist on this bread is to use banana cream pudding, with shredded coconut. I also like using coconut cream pie pudding with crushed pineapple.

12.) Use cappicino pudding , 1/2 C. chocolate chips and 1/2 C. nuts of choice.

Amish Cornbread

1 cup Amish batter *

2 eggs

1-1/2 c. milk

2 tsp sugar

1/2 cup flour

1-1/2 c. cornmeal

Combine in large bowl. Beat at medium speed for 2 minutes.

Add:

1/4 cup oil 

3/4 tsp baking soda

1/2 tsp salt

1 tsp baking powder

Mix well. Pour in well-greased 9" pan. Bake at 425 degreesF 25-30 minutes.

* Note: This recipe requires the Amish basic batter. This is the batter that results after day 10 in the basic Amish Friendship Bread recipe

Amish Pancakes & Waffles

Pancakes

Combine in large bowl:

1 cup flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

Combine in smaller bowl:

2 TBS oil 

2 cups Amish batter *

1/2 cup milk (plus/minus 1/4 cup)

1 egg

Add ingredients of smaller bowl to ingredients of large bowl and mix on medium speed.

Spoon batter onto greased griddle.

Waffles

Prepare batter for pancakes except increase oil to 1/4 cup.

* Note: This recipe requires the Amish basic batter. This is the batter that results after day 10 in the basic Amish Friendship Bread recipe

Sourdough-Style Biscuits

Dry Ingredients:
3-3/4 cups flour
1-1/2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 stick (1/2 cup) plus 1 TBS oleo/margarine
Blend dry ingredients with oleo until the oleo is well cut in.
Add:
3/4 cup milk or buttermilk
1-1/2 cups of Amish starter *

Knead, roll, and cut. Place on greased baking sheet. Bake at 375 degrees F for 20 to 30 minutes. Makes 1-1/2 dozen biscuits. Happy Baking!

Amish Sourdough Bread

1 cup sugar
1/2 cup oil
1 tsp salt
1 - 1/2 cups warm water
1 cup Amish batter
6 cups bread flour

Mix all ingredients thoroughly. Oil bottom & sides of large bowl & put bread dough in. Let stand overnight at room temperature. In morning, punch dough down 4-5 times and divide into 3 equal balls. Kneed each ball 8-10 times and put into 3 greased and floured loaf pans. Brush tops with oil and cover with oiled foil. Let stand 4-5 hours or all day. (If dough has not risen well, put small pan of water on bottom rack in oven, heat to 200 degrees, turn off oven. Put dough on top rack for 1-2 hours.) Bake at 350 degrees for 30-40 minutes. (Cover with foil after lightly browned.)

Amish Biscuits

1 cup flour
1/2 tsp baking soda
1/2 tsp salt
2 tsp baking powder
Combine all above ingredients in a large bowl. With spoon make well (dent) in center.
Combine:
2 eggs
1 cup Amish batter *
1/4 cup oil

Beat 2 minutes on medium speed. Pour egg mixture into flour mixture all at once. Stir and add additional flour a tablespoon at a time until dough cleans sides of bowl. Pour on floured board. Roll 1/2" thick. Cut out biscuit using circle cutter. Place biscuits close together on greased cookie sheet. Brush tops of biscuits with melted butter. Cover, let rise in warm place for 30 minutes. Bake at 350 degrees F for 15-20 minutes.

PRINTABLE RECIPE

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