Friendship Cake Starter And Recipe Instructions

Baking By Cake4ever Updated 23 Jul 2009 , 1:32am by bobwonderbuns

Cake4ever Posted 13 Jul 2009 , 5:29pm
post #1 of 22

I thought it would be fun to do this exchange with my British sugarpaste classmates.

Does anyone have a great recipe that does not involve fruit, but the kind that was the "add sugar stir..." remember that one? When it was baked it was a yummy cinnamon type bread, I think. icon_wink.gif

The last time I did this starter it was at least... let's just say over a decade ago. LOL.

21 replies
micnmax2003 Posted 13 Jul 2009 , 5:38pm
post #2 of 22
Teekakes Posted 13 Jul 2009 , 5:40pm
post #3 of 22

I have the original "Amish Friendship Bread" starter and Cinnamon recipe you are referring to. Let me go get it and I'll post it here within the next half hour. It is a very very old newspaper clipping. I keep it put up so nothing can happen to it.
BRB with the recipe information. icon_biggrin.gif

Teekakes Posted 13 Jul 2009 , 6:07pm
post #4 of 22

Here you go. I hope this is what you are looking for icon_smile.gif


AMISH FRIENDSHIP BREAD

do not use metal spoon or bowl.
Do not refrigerate.
If air gets in Ziploc bag, let it out. It is normal for the batter to thicken, bubble and ferment.

Day 1: Mix 1 cup milk, 1 cup flour and 1 cup sugar. Place in a gallon-size Ziploc bag.

Day 2-5: Squeeze the closed bag to mix.

Day 6: Add 1 cup flour, 1 cup sugar and 1 cup milk. Mix.

Day 7-9: Squeeze the closed bag to mix.

Day 10: In a large glass or plastic bowl, combine the batter and add 1 cup flour, 1 cup sugar and 1 cup milk.
Mix with a wooden spoon or spatula. pour 4 1-cup starters each into a gallon size Ziploc bag.
Keep one starter for yourself and give the other three to your friends along with the instructions.
(Friends receiving the bag of starter should do nothing on Day 1.)

To your 1-cup starter, add:

1 cup oil
1 cup sugar
1 teaspoon vanilla
3 large eggs
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
2 cups flour
1/2 cup milk
1/2 teaspoon baking soda
1 3.4-ounce box instant vanilla pudding
1/2 teaspoon salt
Pour into two large, well greased and cinnamon-sugared loaf pans. (or one large Bundt pan)
Sprinkle some extra cinnamon and sugar on top. Bake at 325 degrees for one hour.

Optional: add 1 cup chopped pecans and/or 1/2 cup of raisins or chocolate chips, if desired.


My personal notes: I typed the above exactly as it was printed in the newspaper.
This recipe is wonderful in every aspect!
For the oil, I use Crisco oil.
For the cinnamon, we love cinnamon so I use 4 teaspoons.
This is a very versatile recipe! I have made Lemon, pumpkin, banana, and a few other flavors from this recipe.
The Lemon is a favorite for me. To make the lemon, omit cinnamon and vanilla pudding mix. ADD, INSTANT LEMON PUDDING MIX
and 2 TEASPOONS (or more to your liking) fresh squeezed lemon juice or lemon extract. Grease pans and coat bottom and sides with
granulated sugar. Drizzle "lemon glaze" over warm loaves or Bundt cake, whichever you chose to make.

Cake4ever Posted 13 Jul 2009 , 8:10pm
post #5 of 22

Thank you so very much for taking the time to type that out! icon_biggrin.gificon_biggrin.gif

Micnmax2003, thank you too, that is also the recipe I was looking for. Perfect! thumbs_up.gif

I have a few questions about this recipe. Can I use the quick rise yeast? Also, can I omit the pudding? They do not have access to American pudding mix, only custard, which I do not think is the same.

I'm so excited that I can use the recipe in different ways. thumbs_up.gif I recall that I only made it the cinnamon way. If I decide to use banana or pumpkin, 2 of my favorite breads, how much do I add? Cinnamon is very good for you, so extra can only be a good thing.

Now, I am thinking of how I can attach the instructions to the bag, so that they can keep the card as a recipe as well. Hmm... maybe time to break out my dusty un-loved stamps and make one. icon_biggrin.gif

Thank you both for finding this recipe for me. It is going to be fun sharing this with my British friends who may have never tried it before. icon_biggrin.gif

micnmax2003 Posted 13 Jul 2009 , 8:47pm
post #6 of 22

this version doesn't use pudding:

http://allrecipes.com/Recipe/Amish-Friendship-Bread-I/Detail.aspx

here's a version for Banana Nut bread:

http://allrecipes.com/Recipe/Amish-Friendship-Banana-Nut-Bread/Detail.aspx

here's another recipe for Amish Friendship cake (don't really know how it differs from the bread version):

http://www.familyoven.com/offsite?r_id=3966&u=http://allrecipes.com/Recipe/Amish-Friendship-Cake/Detail.aspx

Hope these help icon_smile.gif

Teekakes Posted 13 Jul 2009 , 9:07pm
post #7 of 22
Quote:
Originally Posted by SkisInOkinawa

Thank you so very much for taking the time to type that out! icon_biggrin.gificon_biggrin.gif

Micnmax2003, thank you too, that is also the recipe I was looking for. Perfect! thumbs_up.gif

I have a few questions about this recipe. Can I use the quick rise yeast? Also, can I omit the pudding? They do not have access to American pudding mix, only custard, which I do not think is the same.

I'm so excited that I can use the recipe in different ways. thumbs_up.gif I recall that I only made it the cinnamon way. If I decide to use banana or pumpkin, 2 of my favorite breads, how much do I add? Cinnamon is very good for you, so extra can only be a good thing.

Now, I am thinking of how I can attach the instructions to the bag, so that they can keep the card as a recipe as well. Hmm... maybe time to break out my dusty un-loved stamps and make one. icon_biggrin.gif

Thank you both for finding this recipe for me. It is going to be fun sharing this with my British friends who may have never tried it before. icon_biggrin.gif




You are welcome! icon_smile.gif

You can make your own Instant pudding mix;

1/2 cup cornstarch
1 1/2 cups powdered sugar (confectioners sugar)
1/2 cup instant dry milk
dash salt

Mix all together well and store in an airtight container.
Substitute 1/2 cup of this mix for one box of instant pudding mix.
*****

I do not know about the yeast substition because the original recipe does not require yeast. However, if you want to use the yeast version I do not see why you can't use the quick yeast.
****

For the banana version: I mash up 3 very ripe bananas and stir into batter.
For the pumpkin version: I add 1 cup pumpkin and 3 or 4 teaspoons pumpkin pie spice.
*****

For giving the 1 cup starter batches to your friends you might want to use small plastic containers with airtight lids. Then you can put the recipe/directions onto the lid, or, tape it neatly around the container and tie with a pretty little bow. They can put it in their own plastic bag if they want to grow more of it for themselves or further gift giving, or simply make two loafs of the Friendship bread from the 1 cup mix you gave them. icon_smile.gif

Pastry-Panda Posted 13 Jul 2009 , 9:28pm
post #8 of 22

Thank you so much for posting that recipe!!

I recieved one of the amish friendship bread starters from someone at work. It was really good , I made one chocolate and one regular!!

Now I can make it myself , yay!!!

Cake4ever Posted 14 Jul 2009 , 10:00am
post #9 of 22

I did not know you could make your own pudding. Cool! thumbs_up.gif I'm adding this thread to my favorites. icon_wink.gif

I am going to give this recipe a go and see how it goes. I need to get some sugar today.

Thank you both so very much for replying! icon_biggrin.gif

gingersoave Posted 14 Jul 2009 , 10:25am
post #10 of 22

This is really nifty! I remember my mom doing this when I was a kid and she had it for a LONG LONG time.

So my question, after you give the 4 cups to your friends how much does that leave for myself? If I make the bread with all the additional ingred. will mine be gone or will there be enough left to "grow more"? If there is dough left over do I just repeat from day 1 again or leave it out till I want to make more bread. I'm clueless with baking other than cakes!!!!

thanks for the info I can't wait to do this!!! Oh, 1 more question, can this stuff be shipped to friends?

Sorry if I am asking dorky questions......

grandmaruth Posted 14 Jul 2009 , 10:38am
post #11 of 22

teekakes...dumb question....i want to save your recipe....how? icon_redface.gif (Amish Friendship cake)

gingersoave Posted 14 Jul 2009 , 10:42am
post #12 of 22

grandmaruth, I just right click and highlight the recipe and copy and paste to my email addressed to myself and send it, then I can print it out without printing the whole thread.

hope that helps, I'm sure there is another way but that is always how I do it.

grandmaruth Posted 14 Jul 2009 , 11:13am
post #13 of 22

gingersoave....thank you so much icon_biggrin.gif

Teekakes Posted 14 Jul 2009 , 1:46pm
post #14 of 22

gingersoave......you just give three away, keep an extra cup for yourself then keep it going. The longer the starter goes the better it keeps getting. icon_smile.gif
Honestly, my first batch I keep it all, make up 2 of the batches and keep the rest going for another round. Then I give it all away except the 1 or 2 cups I keep for myself. Come late October-early November I start making up several loaves of this bread weekly to store in the freezer for the holidays. It freezes beautifully and comes out just as nice.

thumbs_up.gif

Grandmaruth..............did you get the recipe saved OK?

I am happy to email this recipe to anyone that would like to have it. Pm me your email address and I'll get it sent to you asap. thumbs_up.gif

bobwonderbuns Posted 14 Jul 2009 , 1:55pm
post #15 of 22

Wow!! I made these Amish friendship breads for years!! I used to just make my own starter using equal parts sugar, flour and milk. I'll have to get back to it! icon_biggrin.gif

Teekakes Posted 14 Jul 2009 , 2:00pm
post #16 of 22
Quote:
Originally Posted by gingersoave

This is really nifty! I remember my mom doing this when I was a kid and she had it for a LONG LONG time.

So my question, after you give the 4 cups to your friends how much does that leave for myself? If I make the bread with all the additional ingred. will mine be gone or will there be enough left to "grow more"? If there is dough left over do I just repeat from day 1 again or leave it out till I want to make more bread. I'm clueless with baking other than cakes!!!!

thanks for the info I can't wait to do this!!! Oh, 1 more question, can this stuff be shipped to friends?

Sorry if I am asking dorky questions......




icon_redface.gif Sorry, I only partially answered your questions. Most importantly, there are NO dorky questions!!! icon_lol.gif
Yes, the dough you keep for yourself you start over from day 1.
Yes, this dough ships nicely in a ziploc bag! icon_biggrin.gif I do double the bag when shipping just in case a pinhole develops, although I have never had it happen.
icon_smile.gif Lea

Teekakes Posted 14 Jul 2009 , 2:16pm
post #17 of 22
Quote:
Originally Posted by bobwonderbuns

Wow!! I made these Amish friendship breads for years!! I used to just make my own starter using equal parts sugar, flour and milk. I'll have to get back to it! icon_biggrin.gif




Me too Bob! Okinawa bringing the subject up made me go ahead and get a batch going yesterday! Made DH smile big when I told him what it was! icon_lol.gif
Did you also use the original cinnamon recipe? Such an delicious recipe! icon_smile.gif

Lea

bobwonderbuns Posted 14 Jul 2009 , 3:57pm
post #18 of 22

No, the original recipe I had was this disgustingly dense cinnamon bread that sat in your tummy for DAYS! icon_confused.gif My next door neighbor at the time (she's since passed away) could bake like a dream. I was telling her about this recipe and she asked for some starter and a copy of the recipe. About a month later she came to me with the MOST DELICIOUS bread I've ever tasted. She tweaked and modified and boy was it delicious!! She gave me that recipe and that's the one I use to this day. (And if I share it with you I'd have to kill you!) icon_lol.gif

Teekakes Posted 14 Jul 2009 , 4:05pm
post #19 of 22
Quote:
Originally Posted by bobwonderbuns

No, the original recipe I had was this disgustingly dense cinnamon bread that sat in your tummy for DAYS! icon_confused.gif My next door neighbor at the time (she's since passed away) could bake like a dream. I was telling her about this recipe and she asked for some starter and a copy of the recipe. About a month later she came to me with the MOST DELICIOUS bread I've ever tasted. She tweaked and modified and boy was it delicious!! She gave me that recipe and that's the one I use to this day. (And if I share it with you I'd have to kill you!) icon_lol.gif




Eeeew! Wonder what cinnamon version you had!! This original one is MOST DELICIOUS as well and does not sit on your tummy for days.
There are several non-original versions of the recipe floating around out there.............the reason I keep mine tucked in a very safe place. icon_biggrin.gif
Give it a try! thumbs_up.gif

bobwonderbuns Posted 14 Jul 2009 , 4:10pm
post #20 of 22

Definitely!! I'm looking forward to it!! icon_biggrin.gif

Teekakes Posted 22 Jul 2009 , 1:48pm
post #21 of 22

Bob..............did you get your starter going? Mine will be ready to divy up and make loaves tomorrow. Just thought I'd check in and see how yours was coming along. icon_smile.gif

bobwonderbuns Posted 23 Jul 2009 , 1:32am
post #22 of 22

Not yet -- soon I hope. I'm spending the next few weeks brushing up on a few techniques for cakes I have coming up so this may get pushed to the back burner. Will keep you posted though! icon_biggrin.gif

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