{Amish Friendship Bread}

Today I made Amish Friendship Bread, and remembered how much I love this recipe. I received my first start last year, made the recipe a few times and had my fill, but I was worried that I would never get another start. So I did some research, thank you Internet, and found the recipe for the "starter". I found this same recipe over and over again on line, so I know it is good. Whenever I make Amish Friendship Bread I always make it in small loaf pans (that take half as long to cook) and then when I share the starter, I add a mini loaf of bread (because you have to show our friends that it is sooo worth making this incredible bread), a copy of the full recipe/instructions and I try to also include a box of instant vanilla pudding. It is the one ingredient that everyone needs to run to the store for when making the recipe. This is a great visiting teacher gift too. I hope you'll give it a try. It really is worth the 10 days of preparation. Enjoy!

Amish Friendship Bread Starter

1½ Cups Milk
1½ Cups All-Purpose Flour
1½ Cups Sugar
2¼ Teaspoon (one .25 ounce package) active dry yeast

The day you make the starter is the considered day one. Date the bag so you can track the day you are on. Follow the 10 day cycle on the recipe below.

Amish Friendship Bread

Do not use any type of metal spoon or bowl for mixing, do not refrigerate. If air gets into the bag, let it out. It is normal for the mixture to bubble and ferment.

Day 1: Do nothing, this is the day you receive the batter. (date: _________________)
Day 2: Mush the bag
Day 3: Mush the bag
Day 4: Mush the bag
Day 5: Mush the bag
Day 6: Add to the bag, 1 cup flour, 1 cup sugar, 1 cup milk (mix together first)
Day 7: Mush the bag
Day 8: Mush the bag
Day 9: Mush the bag
Day 10: Pour contents into a non-metal bowl, add 1½ cup flour, 1½ cup sugar, 1½ cup milk and mix together. Into 3 zip-lock bags place 1 cup of the mixture per bag, and give to three friends with a copy of the recipe. Make sure you date the bag so your friends know when the first day was. I also date the first day on the recipe sheet.

With remaining batter add:

3 beaten eggs
1 cup oil
½ cup milk
½ cup sugar
2 teaspoons cinnamon
½ teaspoon vanilla
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
2 cups flour
1 large package vanilla instant pudding

For dusting the loaf pans
½ Cup Sugar
1½ teaspoons Cinnamon

Preheat oven to 325°. Grease 2 large loaf pans or four mini loaf pans. Dust greased pans with half of cinnamon and sugar mixture. Pour batter evenly into loaf pans and sprinkle with remaining sugar. Bake 1 hour for large pans or 30-35 minutes for mini loaf pans. Check with toothpick to see if done. Cool until bread comes loose from the pans, transfer to a wire rack. Should the starter not be passed on the 10th day, be sure to date the bag so they can keep track of the day they are on. If you keep a starter for yourself, you will be baking every 10 days.

{Peanut Butter Bars}

1 Cup Butter
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Peanut Butter
2 Eggs
1 tsp. soda
1/2 tsp. vanilla
2 Cups Flour
2 Cups Quick Oats

Cream butter , sugars, peanut butter and eggs together. Mix in remaining ingredients. Spread on a jelly roll ban and bake at 325 for 15 minutes. Do not overbake. Frost with favorite chocolate frosting while they are still warm, but NOT hot.

{Homemade Hot Fudge}

This is so good, you'll never buy store brand again!

1 Can Evaporated Milk
1 Cube Butter (1/2 Cup)
1 Cup Chocolate Chips - The original recipe calls for semi-sweet, but milk chocolate works great too!
2 1/2 Cups Powdered Sugar

Mix all ingredients together in a sauce pan. Bring to a boil and cook for 10-12 minutes. Stirring occasionally until it thickens. Serve over you favorite ice cream or dessert.

{Party Ice Cream Dessert}

1 Half Gallon of Pineapple Sherbet
1 Half Gallon of Vanilla Ice Cream
1 Package of Frozen Raspberries
1 Package of Walnuts or Pecans
5-6 Bananas

Let ice cream and sherbet melt. In large bowl, combine and stir until mixed. Then add raspberries, nuts and sliced bananas.

Put back in freezer overnight.

Set out 1/2 an hour before serving, so it can soften. Can be served alone or with Sprite over top. It's delicious! I always get asked for my "homemade ice cream" recipe. Perfect for entertaining!

{Peanut Butter Cheesecake Brownie Babies}

1 pkg. 19 to 21 oz. brownie mix
1 pkg. 8 oz. cream cheese, softened
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp. vanilla
1 1/2 cups thawed cool whip or your favorite whipped topping
20 maraschino cherries

Heat over to 350 degrees. Prepare brownie batter as directed on package. Spoon into 20 paper-lines muffin cups. Beat cream cheese, sugar, egg, peanut butter and vanilla with a mixer until blended. Spoon 1 round tablespoon into center of batter in each cup, pressing lightly into batter. Bake for 30 minutes or until centers are set. Cool. Serve with whipped topping & a cherry on top. YUM!

{Peanut Butter Brownies}

Peanut Butter Brownies
2 1/2 Cups Sugar
2 Cups Flour
1/3 Cup Cocoa
1 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Peanut Butter
2 Sticks (1 cup) Butter or Margarine (melted)
6 Eggs
2 tsp. Vanilla

Preheat oven to 350°. Mix dry ingredients then add remaining ingredients, stir by until smooth. Place on a greased cookies sheet (the size you would use for a sheet cake) and bake for 20 minutes or until toothpick comes out clean. Let brownies cool completely then spread a layer of peanut butter, then frosting (see below).

Frosting
3/4 stick Butter (Softened)
2 Tbs. Cocoa
1/4 Cup Milk
1 tsp. Vanilla
1/2 Bag Powdered Sugar (Keep adding powdered sugar until it is at the consistency that you prefer.)

Mix all frosting ingredients together thoroughly.

Just typing this recipe has made me want a brownie so bad! Hopefully we'll have time tomorrow to make some. Lexi loves to help me "make". She even told me once that I was the best "maker" she knows. I love my girl.