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AMISH BREAD STARTER

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp.

baking powder
1 tsp. baking soda

Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation.

Now the starter is ready. For the next 10 days handle starter according to the following instructions.

Day 1, receive the starter

Day 2, 3 & 4 - stir

Day 5, Add 1 cup each flour, sugar and milk.

Day 6 & 7, stir

Day 8 & 9, stir

Day 10, Add 1 cup flour, sugar and milk.

Divide into 3 containers of 1 cup each for friends.

After removing the 3 cups of batter, mix in the following ingredients: Using a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts (optional).

Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Cool 10 minutes, remove from pans.

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Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.

I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included:

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Amish Recipes Cooking Headlines

THE AMISH COOK: Sharing a favorite family recipe - nwitimes.com

THE AMISH COOK: Sharing a favorite family recipe
nwitimes.com
Today is the last day of April. It is difficult to believe 2012 is now one- third over. It is a rainy Monday here so laundry will be put off until tomorrow. We will be taking care of my friend Amy's children, Matthew, 1-1/2, and Emily, 6 months, ...

Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes - The Independent

Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes
The Independent
The idea of Herman cakes is believed to have originated with the Amish, who use a similar yeast mix to make sourdough bread, which is then passed around the community. While its current popularity has spread through websites such as Mumsnet, ...

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The Amish Cook - York News-Times

The Amish Cook
York News-Times
The rain will do a lot of good for the garden, though. We planted radishes, lettuce, peas, onions, and corn last week. Our potatoes are up that Joe planted awhile back. I hope we can get the rest of the garden planted this week once it dries up.

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Amish Cook - Log Cabin Democrat

Amish Cook
Log Cabin Democrat
Joining The Amish Cook Friend Club is a fun way to keep the column publishing. There are several levels of support that you can offer to the column: 1. Basic one-year membership, $10: thank you note and recipe for “marriage meatloaf.” 2.

Amish Cook: Christmas comes in May - Post-Bulletin

Post-Bulletin

Amish Cook: Christmas comes in May
Post-Bulletin
I will share an asparagus casserole recipe with you. The Amish Cook is a weekly column written by Lovina Eicher, an Old Order Amish woman who lives in Michigan. To comment, send mail to Lovina Eicher at PO Box 2144, Middletown, OH 45042.

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