4 ripe bananas (smashed)
2 eggs
1 1/2 Cups sugar
2/3 cup oil
1/2 cup sour cream
2 cups flour
1 1/4 tsp. baking soda
3/4 tsp salt
1 tsp. vanilla
Grease two 8 1/2 " X 4 1/2" loaf pans. Preheat oven to 325 deg. Blend bananas, eggs, sugar, oil an sour cream until smooth. Combione four, baking soda and salt and add to banana mixture. Add vanilla. Combine until smooth. Pour half of the batter into each pan and bake for one hour. Let cool before removing from pn. Cool completely on a wire rack.
My Note: This Banana Bread Recipe my sister gave to me and she got it from her friend over at Tips for Life. It is truly the best Banana Bread ever and is a lot better than even my other Banana Bread Recipe. Good thing I have a nice sister to keep sending me good recipes to try.
1 pkg. Frozen Rhodes Rolls*
1 3oz. Box. Butterscotch Pudding, not instant
1/2 C. Brown Sugar
1 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 C. Chopped Nuts
1 Cube Butter
Grease bottom and sides of a bundt pan. Arrange 24 rolls in the bottom. Mix dry ingredients and nuts. Sprinkle on top of rolls.
Put dabs of Butter on top. Put greased aluminum foil over the top and let sit all night. Bake 30-35 min. at 350 deg. Put extra butter* on top. Turn over on to serving dish and let the caramel mixture in pan drizzle over rolls.
* I didn't use Rhodes Rolls, I just used the store brand and I think they turned out just fine. Also, where it says put extra butter on top, I just brushed the top of the Rolls a little with butter. You don't have to do this.
Okay, I had a reader want to make Amish Friendship Bread, but didn't have a "Starter" and didn't know how to get one, so I hunted down a recipe for Amish Friendship Bread Starter. This Recipe is only for the starter, if you want to make the bread, you need to follow the instructions Here.
Just like when making the rest of the Amish Bread Recipe, do not use a Metal Bowl or Metal Spoon when making this starter.
Ingredients:
1 pkg. active dry yeast
1/4 cup warm water (110°F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110°F)
Directions:
1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Poor into a Ziploc bag. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.
1 T. Yeast
1 T. Honey
1 C. Warm Water
1 T. Malted Milk Powder
1 tsp. Salt
4 scant Cups Flour
Melted Butter
Dissolve yeast in warm water, then add honey. Add malted milk and salt to honey and yeast mixture. Add flour gradually until dough pulls away from sides of bowl to form a ball. Make into sticks or roll out and cut into sticks. Pour melted butter over top. Sprinkle with garlic salt and/or Parmesan cheese. Let sit for about 30 min. Bake at 400 deg. for 10-15 min. until lightly browned.
My Note: I like to use fresh garlic and spread it on top instead of the garlic salt. I think the flavor is a lot better. Also, instead of pouring butter on top I use a baster to apply it.
It is important to let the bread sticks sit that 30 min., because they will be way too thick and heavy if you don't.
2 C. Warm Water
2 T. Yeast
1/2 C. Sugar
1/3 C. Oil
3 Eggs
Salt
6-8 C. Flour
1/4 C. Butter
Knead together until it forms a nice smooth ball. Let sit until doubled in size. Form into balls, roll in butter and place two balls in each cupcake tin. Then let sit in pan until double in size again. Bake @ 350 deg. for 10 min. Then using a baster lightly brush the tops with butter one more time.
My Note: My sister in law gave me this recipe and it is my favorite roll recipe I have. They are SO good. Thanks Laura!!
1 1/2 C. Sugar
1/2 C. Shortening
2 Eggs
3 Mashed Bananas
3 C. Flour
1 1/2 tsp. Soda
1/2 tsp. Salt
1/4 C. Sour Milk*
Cream Shortening and Sugar together. Add Eggs, Milk, and Bananas. Mix together then add the dry ingredients. Pour into two greased bread pans and bake at 300 deg. for 1 hr. or until toothpick inserted into the center comes out clean.
*For sour milk, you can either use old milk, buttermilk, or just add 1 tsp. lemon juice to 1/4 C. regular milk and let sit a couple of minutes.
My Note: I love this recipe and so do my kids. We usually make small loafs with it though so that they can each have their own loaf. If you are going to do this, it is better to cook on convection oven at 275 deg. and for 32-40 min. depending on how small the loafs are going to be.
DO NOT use any type of metal spoon or mixing bowl. DO NOT refrigerate the starter. If air gets in the bad, let it out. It is normal for the batter to rise, bubble and ferment.
DAY 1- Do nothing. This is the date on the bag.
DAY 2-Day 5 - Mush the bad each day.
DAY 6- Add to the bag, 1 Cup Flour, 1 Cup Sugar, and 1 Cup Milk.
Mush the Bag.
DAY 7-DAY 9- Mush the bag each day.
DAY 10- Follow instructions below:
1. Pour the entire contents of bag into NON METAL bowl.
2. Add 1½ Cups Flour, 1½ Cups Sugar, and 1 1/3 Cups Milk and mix with NON METAL spoon.
3. Measure out four separate batters of one cup each into four one-gallon freezer bags. Mark the bags with the day’s date. Keep a starter for yourself. Give the others away with a copy of this recipe.
4. Heat oven to 325 degrees F.
5. To the remaining batter in the bowl add:
a) 3 eggs
b) 1 Cup Oil (or ½ C. Oil and ½ C. Applesauce)
c) ½ Cup milk
d) 1 Cup Sugar
e) 2 tsp. Cinnamon
f) ½ tsp. Vanilla
g) 1 ½ tsp. Baking Powder
h) ½ tsp. Baking Soda
i) ½ tsp. Salt
j) 2 Cups Flour
k) 1 Large Box (5.1 oz) vanilla instant pudding
6. Grease two large loaf pans and mix additional ½ Cup Sugar and ½ tsp. Cinnamon.
7. Pour Batter into pans and sprinkle the cinnamon mixture over the top.
8. Bake approximately 1 hour. Cool until bread loosens from the pans, approximately 10 min. Turn out onto serving dish. Serve warm or cold.
Optional: Mix in 1 Cup raisins and/or Nuts to taste.
If you keep a starter for yourself you will be baking every 10 days. If you give them all away you will have to wait until someone gives you one back. ONLY THE AMISH KNOW HOW TO MAKE “STARTER”.
My Note: You do need a starter to do this recipe. If you really want one, I usually have a couple on hand and can mail it to you as long as you are willing to pay for the shipping. It is really good and I make it a lot.
