Friendship Bread (50 page)

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.

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.

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.

• 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: