Amish Friendship Starter Cinnamon Bread

Amish Cinnamon Bread


1 c Amish Friendship Bread Starter

2/3 c vegetable oil

3 eggs

2 c all purpose flour

1 c white sugar

1 tsp ground cinnamon

½ tsp salt

½ tsp baking soda

1 ¼ tsp baking powder

1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9×5 inch) loaf pans.

In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

Bake in preheated oven for 50 to 60 minutes.


Amish Sourdough Pancakes

Amish Sourdough Pancakes


2 c buttermilk pancake mix

1 ½ c water

1 c Amish Friendship Bread Starter


Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Amish Sourdough Friendship Bread

Amish Sourdough Bread

This recipe can also be used to make rolls. Add more warm water to the recipe if the starter is too thick. 


1 cup Amish Friendship Bread Starter

6 cups bread flour

1 tablespoon kosher salt

1/4 cup sugar

1/2 cup corn oil

1 1/2 cups very warm water


Put all ingredients in a very large bowl (20-cup size) and mix until batter is stiff.  Oil hands with corn oil and knead dough into a mound.  Add extra oil to the bowl, cover and let rise over night or until the dough has risen to fill up the bowl.  Remove dough from bowl and knead.  Lightly oil 2 or 3 loaf pans.  Cut dough into even pieces and place in the loaf pans.  Let dough rise again all day or night.  When ready to bake, preheat and bake at 325° F until golden brown.

Amish Friendship Bread Starter

Amish Friendship Bread starter baggedAmish Friendship Bread Starter Baked


1 package active dry yeast

¼ cup warm water (110 degrees F)

3 cups all purpose flour

3 cups white sugar, divided

3 cups milk


  1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
  2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
  3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Almond Macaroons

Almond Macaroons2


1 c almond paste

¾ c sugar

3 egg whites



Rub paste until smooth. Gradually work in the sugar until well mixed. Add a pinch of salt and beat in one egg white at a time, mixing thoroughly. Let stand for 20 minutes. Use pastry bag or drop teaspoonfuls on lightly buttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutes until surface is dry. Keep in cool place overnight.

Alice Springs Chicken

Alice Springs Chicken


4 boneless chicken breasts

8 pieces bacon, coarsely chopped

8 ounces fresh mushrooms, sliced

1 tablespoon butter

1 clove garlic, minced

4 ounces cheddar cheese, shredded


Season the chicken with the seasonings of your choice.  Grill until just done. Keep the chicken warm. Meanwhile, fry the bacon in a skillet until crisp; drain on paper towels. In the same skillet, sauté the mushrooms and garlic in butter, seasoning with salt to taste. Cook until the juices have evaporated. Place the chicken on a foil-lined baking sheet. Top each piece of chicken with 1/4 of the mushrooms and bacon, then with the shredded cheese. Broil until cheese is melted and bubbly.

Note:  This is an Atkins approved recipe with 40 grams of protein and only 3 grams of carbohydrates per serving.  Serves 4.

White Bread Amish Style



2  cups warm water (110 degrees F)
1/3 – 2/3  cup white sugar
1 1/2  tablespoons active dry yeast
1 1/2 – teaspoons salt
1/4  cup vegetable oil
6  cups bread flour


In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F  for 30 minutes.


Mexican Chicken Lasagna


2 packages (3 ounces each) cream cheese softened

1 medium onion, chopped

8 green onions, chopped

2 cups (8 ounces) shredded Mexican-cheese blend, divided

2 garlic cloves, minced

3/4 teaspoon ground cumin, divided

1/2 teaspoon minced fresh cilantro or parsley

3 cups cubed cooked chicken

1/4 cup  butter

1/4 cup all-purpose flour

1 1/2 cups chicken broth

1 cup (4 ounces shredded Monterey jack cheese

1 cup (8ounces) sour cream

1 can (4 ounces) chopped green chilies, drained

1/8 teaspoon dried thyme

1/8 teaspoon salt

1/8 teaspoon pepper

12 flour tortillas (6 inches), halved


In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.

In a saucepan, melt butter. Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.

Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.

Chex Party Mix

Chex Party Mix 


3cups Corn Chex™ cereal

3cups Rice Chex™ cereal

3cups Wheat Chex™ cereal

1cup mixed nuts

1 cup bite-size pretzels

1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces

6 tablespoons butter or margarine

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder


In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside.

In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes.

Spread on paper towels to cool.

Store in airtight container.

BBQ Meatballs

BBQ Meatballs



3 pounds ground beef

1 3 /4 cup milk

1 cup quick oats

1 cup cracker crumbs

3 eggs

1 teaspoon chili powder

1 teaspoon onion salt

1 teaspoon garlic salt

Salt and pepper


2 cups ketchup

3 /4 cup brown sugar

1 tablespoon mustard

1 tablespoon vinegar

1 1/2 teaspoon liquid smoke


In a large bowl, combine the ground beef, milk, oats, cracker crumbs, eggs, and seasonings. Stir or knead until the meat mixture is well-combined.

Shape the meat into 1 1/2 inch balls.

Place the balls on cookie sheets and bake at 350°F until no longer pink inside, approx 15-20 minutes.

In a Dutch oven, combine the ketchup, brown sugar, mustard, vinegar, and liquid smoke.

Stir until well-combined and heat over medium, stirring frequently, until near boiling.

Add the meatballs to the sauce; reduce the heat to medium-low and simmer until ready to serve.