Tag Archives: Recipes

Amish Friendship Bread Recipes

Amish-buggy-How-To

Got my starter bag yesterday from a neighbor so thought I’d start a collection of yummy recipes to try it on.   These are the stand out recipes.  I’ll try them & record later as we bake them how they rate.

Lemon Blueberry (with drizzle)

Gingerbread

Double Chocolate

Pumpkin Chocolate Chip (minus the chips!  yuk!)

Coffee Cake

Cinnamon Rolls (or as Nate would say, Simmer-on Rolls)

Oatmeal Chocolate Chip Cookies (substituting butterscotch chips for the chocolate)

Carrot Cake Bread w/ Cream Cheese Frosting (for my Anders: )

Apple Flax (got some of both that need to be used up)

Monkey Bread

Banana

Cherry Cheesecake Bread

Zucchini Chocolate Chip

* Update Ocotber 21 – Everyone loves the blueberry lemon & double chocolate.  Anders likes the cinnamon best & Jack likes the cinnamon with raisins best.  Cherry & pumpkin are good, too, but I like Mom’s banana bread recipe better.   And now we know. : ]

O Byrn Amish Friendship Bread side 1-2

(I LOVE this handwritten direction page!  Reminds me of my grandmothers.  Courtesy of bakingpictures.)


Apple Time

Spent the evening cooking up some goodies for church tomorrow. This recipe has been in the family cook book for a decade & I’ve eyed it for years. For whatever reason, I whipped it up tonight. My only regret is that I didn’t do it ten years earlier. This is a good one! Thanks for sharing it, Aunt Charley.

Knobby Apple Cake

1 stick of butter
1 & 1/2 cups sugar
2 eggs
6 cups diced apples (around 6 medium apples)
1/2 cup chopped nuts
2 cups flour
1/2 teaspoon salt
2 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

Mix all ingredients together & put in 13 x 9 pan.
Bake at 350 for 45 minutes.
Good topped with whipped cream. Tastes excellent served warm or cold!


Lightened Up Broccoli Salad

Mercy me!! I concocted a “to die for” summer recipe that comes in at only about 1.5 WW points per cup. I have always loved the broccoli salad with the red onions, bacon, raisins, & mayo dressing but never made it myself. Figured I’d have more self-control if I ate it only at picnics & had no leftovers. BUT, if you make substiutions, you can have all the taste & a fraction of the calories. Here’s how…

1 1/2 to 2 bunches of fresh broccoli, chopped up to bite-sized pieces (free)
11 slices turkey bacon cut up (that was 1/2 the package I had)
– Turkey bacon is 1 point per slice fyi.
2/3 cup raisins (4 points)
1 small red onion, chopped (free)
1 1/2 cup fat free Miracle Whip dressing (7 points) – use less if you want less points. It’s 5 points per cup.
1 cup Splenda (free)
3 Tbl vinegar (free)

Refrigerate for supposedly 2 hours or more. I couldn’t wait, so ate some after 1 hour – INCREDIBLE!!! So good!! This recipe has made it into the summer rotation. The bowl I made had about 12 cups of salad in it & totaled 20 points!! I like plenty of dressing.

Gotta go. More broccoli salad calls!

broccoli-salad


Bipartisan Election Day Treats

donkey-elephant

Here are a couple election day recipes for that party tonight…

Donkey Droppings
1 can sweetened condensed milk*
2 cups crushed graham cracker crumbs (a 16 oz. boz is 4 1/2 cups)
1 cup shredded coconut
1 teaspoon of rum (or milk)
2 Tablespoons of cocoa

Mix all the ingredients together. Roll into balls the size of buckeyes (1″) & then roll in coconut. You’ll need about 3 1/2 cups of coconut total. Freeze them, then take them out about ten minutes before serving. This recipe makes about 40 droppings, depending on how big you roll them.

coconut-ball-pyramid

If you don’t have any sweetened condensed milk on hand, Keith’s neighbor growing up passed this on to me years ago…


*Microwave Sweetened Condensed Milk

1/2 cup water, warmed
1 cup plus 2 Tablespoons dry skim milk
3/4 cup sugar

Gradually stir in milk, mixing well into warm water. Microwave until hot. Stir in sugar mixing until dissolved. Refrigerate 1 hour to thicken.

Elephant Ears
I’ve never tried to make elephant ears for election, but one of these years I just might. Here’s an easy & fun one that looks easy enough…
1 (10 can) refrigerated biscuits
1/4 c. sugar
1 tsp. cinnamon

1. Open can of biscuits. Press 2 together and roll out between 2 sheets of wax paper until thin as possible.
2. Heat vegetable oil (enough to cover bottom) in a large skillet over medium heat. Fry elephant ear one or two at a time until golden brown on one side, then turn and fry other side. Drain on paper towel and sprinkle with mixture of the sugar and cinnamon. Serve warm. Makes 5 large elephant ears.

elephant-ears


That’s It!!

After years of making stir fry, I finally found the ingredient that’s been missing. It’s probably one everybody else already knows, but I am excited to find it, so had to share. I stumbled upon it while making a gingerbread cake (Mom’s fall & winter fave, served warm with a dollop of cool whip for topping) for a family get-together the other night. The back of the molasses bottle had a suggested use for stir-fry.

We love our rice & chicken around here; have it once a week. When we lived in Korea, a girlfriend shared with me the “Korean secret” to sweet & sour from scratch, so that’s how I’ve done it every since. (Recipe found at the end of the post if you’re interested). But with the schezuan stir fry, I never felt confident enough out on my own. I have been buying the Green Giant bag with the sauce packet included, thrown in an extra bag of veggies to make it stretch, & spiced it up a bit with garlic, ginger, soy sauce, & brown sugar. I never figured out how they got that base sauce though. DUH!! MOLASSES! It’s dark, thick, & is what makes brown sugar brown – why didn’t I ever try that before? (In case you’ve never done this before, a fun trick to do with the kids is to “make” your own brown sugar by stirring in a little bit of molasses into a bowl of white sugar. The kids think it’s great, it’s fresh, soft, & makes do when you run out of brown sugar for those chocolate chip cookies.) Just keep in mind, it takes a little bit of molasses & a whole lot of stirring!)

So, now that we have the perfected recipe for our family, I share with you. It may not be right for your clan, but my group licked their platters clean tonight:) And I will never buy another bag of Green Giant overpriced stir-fry veggies again. Warning: I cook off the cuff. I never write down amounts, just go by taste. Sorry.

Schezuan Stir Fry Sauce

1/4 to 1/3 cup molasses, somewhere in there
about 2 Tbl. ginger
good shot of garlic salt (1/2 tsp?)
about 2 Tbl. soy sauce
2 or 3 Tbl. brown sugar (I like it sweeter than some might)

Throw these ingredients into the frying pan after browning up some chicken pieces & stir. Add two bags of your favorite variety of frozen stir-fry veggies. When the veggies are cooked, toss in about 1/4 cup of peanuts, stir, & serve over rice.

If you don’t have a good sweet & sour sauce recipe & have been buying it by the bottle, here’s a great one…

Sweet & Sour Sauce

1/3 cup cornstarch
1 cup water
2 Tbl. white sugar
2 Tbl. vinegar
a dash of red & yellow food coloring (otherwise it looks like someone had major sinus problems in your kitchen – NOT good!)

This is great to add to a skillet of browned chicken chunks along with: carrots, pineapple, green & red peppers, & onion. (Again, serve over rice.)


The Battle of the Bulge

“A person without self-control is as defenseless as a city with broken-down walls.” – Proverbs 25:28

I’ve had that verse card pinched into my recipe holder on my kitchen counter staring at me for the last year or so reminding me of what I’ve got to do. This week I’ve actually started putting it back into practice in a war I like to call “The Battle of the Bulge” or “Operation Dumbo Drop”.

Thought I’d share a few awesome recipes my mother-in-law sent my way (she’s in this war with us!). The first is zero points if you go by Weight Watchers Points system. It is great to fill in the cracks like at four o’clock when you’re hungry & have to fix dinner but don’t want to pig out. Or late at night when you’ve got the munchies. It is also a great way to get those veggies in.

Very Veggie Soup
6 cups water with 2 rounded T of chicken boullion
2 (14.5 oz) cans carrots, drained (or you could chop up some fresh instead)
2 (14.5 oz) cans french cut green beans, drained
2 (10 oz) cans diced tomatoes with green chilies
1 (14.5 oz) can diced tomatoes
1/3 cup minced onions
3 cups (or 1/4 head) shredded cabbage
2 cups (3 or 4 stalks) chopped celery
2 T tomato paste
1/4 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt

Throw it all in a soup pot & bring to a boil. I kind of like the celery a bit crunchy, so pretty much take it off & let it cool down from there to refrigerate for whenever. Boil longer to soften the celery obviously….Good stuff!

The second recipe is a great one to get that fiber in & tackle the chocolate craving at the same time. I love to bake, so this one has really gotten me excited because I can bake without the guilt here…

Brownie Muffins
3 cups All Bran cereal
2 1/2 cups water
1 low fat brownie mix
1 1/2 tsp baking powder

Soak the cereal in the water for 10 minutes. Add remaining ingredients & mix together. Pour into 24 muffin cups & bake at 350 degrees for 20 minutes. You will not believe how good these are! They are so moist & chewy. They weigh in at 118 calories, 1 gram of fat, & 3 grams of fiber per muffin!