Authors: Darien Gee
Friendship Bread (50 page)
CHOCOLATE CARAMEL BROWNIESMakes 18 brownies
INGREDIENTS
• 1 cup Amish Friendship Bread starter
• 3 eggs
• 1 cup oil
• ½ cup milk
• 1 tsp vanilla extract
• ½ cup sugar
• 2 cups flour
• 3 tsp cocoa
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 box Jell-O instant chocolate pudding
• ¾ cup dark chocolate chips
• ½ cup semi-sweet chocolate chips
• 1 cup caramel bits
• ½ cup caramel bits to sprinkle on top
DIRECTIONS
1. Preheat oven to 325° F. Grease and flour 9″ × 13″ pan.
2. Combine the starter, eggs, oil, milk, vanilla extract, and sugar in a bowl. In a separate bowl combine the flour, cocoa, baking powder, baking soda, salt, pudding mix, both kinds of chocolate chips, and 1 cup caramel bits and make a well in the center. Pour the wet ingredients into the well and incorporate until fully mixed.
3. Pour into prepared pan and sprinkle remaining ½ cup of caramel bits on top. Bake for 45 minutes to one hour, checking for doneness. When a toothpick inserted in the center of the brownies comes out clean, remove to a rack to cool.
AMISH FRIENDSHIP BREAD PANCAKESMakes 8
–
10 pancakes
INGREDIENTS
• 2 cups Amish Friendship Bread starter
• ½ cup nonfat milk
• 1 egg, yolk and white separated
• 2 tbs oil
• 1 cup flour
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
DIRECTIONS
1. Combine the starter, milk, egg yolk, and oil in a medium-size bowl. Combine flour, salt, baking powder, and baking soda in a larger bowl and make a well in the center. Pour the wet ingredients into the well and whisk until fully incorporated.
2. Beat the egg white in a separate bowl until stiff peaks form, then gently fold into the batter.
3. Spoon batter onto greased griddle over medium heat. Cook until bubbles appear on the surface, then flip with a spatula. Remove when browned on the other side.
AMISH FRIENDSHIP BREAD BISCUITSMakes 24 biscuits
INGREDIENTS
• 1 cup Amish Friendship Bread starter
• ¼ cup oil
• 2 eggs, beaten
• 2 cups flour
• ½ tsp salt
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ stick butter, melted
DIRECTIONS
1. Preheat oven to 350° F.
2. Combine the starter, oil, and eggs in a medium-size bowl. Combine the flour, salt, baking powder, and baking soda in a larger bowl and make a well in the center.
3. Pour the wet ingredients into the well and whisk until fully incorporated and dough begins to pull away from the sides of the bowl.
4. Transfer dough mixture to a lightly floured surface and roll to ½-inch thickness.
5. Using a 3-inch round cookie cutter, cut out biscuits and place on lightly greased cookie sheet.
6. Brush the tops of the biscuits with melted butter. Cover loosely with oiled plastic wrap and let rise for 30 minutes.
7. Bake for 15–20 minutes. Serve immediately.
Quick Tips:• When omitting cinnamon, you can dust the pans with sugar.
• If you’re looking to reduce your cholesterol intake, use egg substitute and reduce the amount of oil by using ⅓ cup oil, ⅓ cup applesauce, and 1 cup flax meal. Also use flax meal to replace up to 2 eggs (1T flaxseed meal plus 3T water per egg) but not if you are also using it as a replacement for the oil as well.
• If you’re looking to reduce your sugar intake, use Stevia or other sugar substitute.
• Consider a different flour or mix of flours like rice flour or potato flour (you may need to use a binding agent such as arrowroot powder or xanthum gum to serve as a gluten replacement for nongluten flours).
• You may replace the milk in the recipe with low-fat or nondairy alternatives such as soy milk. For vegan and gluten-free friendship bread starters and recipes, visit us at
friendshipbreadkitchen.com
.
• Add a topping:
• Turbinado sugar will give it an extra sweet crunch.
• Make a streusel by mixing ⅓ cup butter or margarine (softened at room temperature), ½ cup packed brown sugar, ⅔ cup flour, and 2 tsp cinnamon (you can also replace the flour with quick oats).
• Finely chopped nuts or coconut add texture and a flavor boost.
• Drizzle with icing by mixing ½ cup butter or margarine (softened at room temperature), 1 tsp vanilla, 1 lb powdered/confectioners’ sugar, and adding milk or water until the right drizzling consistency is achieved.
• Starter out of control? You can freeze it to stop the fermenting process. Let it thaw to room temperature (allow 2–3 hours for one cup of starter) before using.
SOME NOTES FROM THE KITCHENAmish Friendship Bread and its many variations have been around for more than thirty years. The spirit of the bread is that it is generously shared and passed on. The Web and news media have published numerous friendship bread recipes, all based on the same basic recipe. In truth there is only so much you can do to tweak the basic recipe and any variation thereof. This makes original attribution almost impossible as the bread and its recipe may have predated the Internet as well. As an author who has recipes in her books, both mine and those of others, I’m including a link to the U.S. Copyright Office about the copyright pertaining to recipes for those who would like to learn more about it:
http://www.copyright.gov/fls/fl122.html
.
