1 no ingredients
Directions
Do not refrigerate. Use glass bowl and wooden spoon only.
DAY 1 Do nothing
DAY 2 Do nothing
DAY 3 Put in large glass bowl and stir with wooden spoon
DAY 4 Do nothing
DAY 5 Do nothing
DAY 6 Add 1 cup sugar, 1 cup flour & 1 cup milk -- stir w/wooden
spoon
DAY 7 Do nothing
DAY 8 Stir with wooden spoon
DAY 9 Do nothing
DAY 10 Add 1 cup sugar, 1 cup flour & 1 cup milk -- stir w/wooden
spoon
Take out 3 servings of 1 cup each -- put in glass containers. Keep
one jar for yourself and give 2 away with copy of this recipe.
To the remaining batter add: 3 beaten eggs, 1/2 cup milk, 1 cup oil
and 1 tsp vanilla.
In separate bowl, blend: 2 cups flour, 1 cup sugar, 1/2 tsp baking
powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 2 small or
1 large package of instant vanilla pudding.
Add dry ingredients to liquid ingredients. Blend well. Pour into 2
loaf pans that have been well greased and sprinkle with cinnamon and
sugar.
Bake at 325 degrees for 1 hour.
Enjoy!!!
From: A co-worker
Meal-Master format provided by iRis gRayson.
From: Fido National Cooking Echo
Servings: 2 loaves
Amish Friendship Bread (Requires Starter) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert
The History of Recipes
It is possible to track the history of written recipes way back into the distant past, in truth as far as the ancient Egyptians, and possibly even further. In practice though, generally, these old records were just basic hieroglyphic recipes for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including many that are still in use today for example bay, mint and asafoetida. For the decades that followed, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and as a result the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. By the time we get to the 1900s, cooking books are increasing in popularity as a result of increased literacy, more leisure time and having more disposable income. |
We hope you enjoy this Amish Friendship Bread (Requires Starter) recipe.
