Posted by sherry on November 23, 2000 at 10:20:36:
In Reply to: Friendship Cake Information posted by Debbie on November 22, 2000 at 17:10:20:
: I was wondering if anyone could help me with some information on Friendship Cakes...I got the starter from my sons teacher and everything has been going along great...I reached the 20th day when I was suppose to add another 2 cups of sugar and 2-10oz jars of maraschino cherries w/juice...I was out of sugar and had to wait a day before adding these items...will this affect the mixture?...is it critical to add the items on the exact day?...what if we are out of town for a day and it doesnt get stirred for a day?...How will I know if its not doing right?....This is my first time making this and I have NO instructions other than a simple typed recipe...I sampled the cake my sons class made and its absolutely delicious...I would be happy to share the recipe with anyone also...Id sure appreciate any help/information anyone could give me...thank you and Happy Holidays! :) (I wasnt sure if I should post this here, I was searching the interent for information on Friendship Cake when I came across this sight!)....
: Debbie
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FRIENDSHIP FRUITCAKE
Servings: 20
2-Layer box yellow cake mix with pudding in the mix
1/3 c vegetable oil
4 eggs
1 3/4 c fruit from starter
1 c chopped pecans
confectioners sugar (if desired)
cream cheese frosting (if desired)
Line the bottom of a springform angel food cake pan with waxed
paper, grease well, then flour.
In large mixing bowl of electric mixer, combine dry cake mix and
oil. Beat in eggs, one at a time, beating well. Add fruit; mix
well. Fold in nuts. Pour batter into prepared pan. Bake in a
pre-heated 350- degree oven 40 minutes, then reduce heat to 300
degrees and bake 35 to 40 minutes more, or until cake tests done.
Shake pan to loosen cake from sides and let sit 10 minutes. Lift
the center of the pan out and turn cake onto cake plate. Remove
waxed paper. Turn cake right-side up before serving. Sprinkle
with confectioners sugar if desired, or top with cream cheese
frosting. This cake tastes better when cold.
Friendship Cake and Starter
1 large gallon jar
1 cup cubed pineapple
1 cup sugar
2 tablespoons brandy
1 cup maraschino cherries, including juice
1 cup sugar
2 tablespoons brandy
1 cup sliced canned peaches, including juice
1 cup sugar
2 tablespoons brandy
1 box cake mix
1 small box instant pudding
3/8 cup cooking oil
4 eggs
1 cup chopped nuts
1 portion fruit
In the one gallon jar, combine the pineapple, 1 cup sugar and 2
tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
stirring daily. At the end of two weeks, add the maraschino cherries,
1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit
for two more weeks, stirring daily. During the forth week add the
canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit
another two weeks, stirring daily. Seperate the liquid from the
fruit. The liquid is your starter and you can use the fruit on ice
cream or cake. Now you are ready to prepare the fruit for two cakes.
DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2
cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.)
sliced peaches. Mix well and cover jar with a paper towel. Do not
refrigerate or screw lid on jar. Stir every day for 10 days. Next,
add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir
everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit
cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and
add with juice. Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts.
Save the juice and use it as starter for friends. You will have
enough for five starters (approximately 2 cups each). DO NOT
refrigerate the liquid because it will stop the fermenting action.
For each cake you will need: To each cake mix, add pudding mix,
oil, and eggs. Beat until smooth and fold in fruit and nuts, batter
will be thick. Pour mixture into a greased tube pan, then bake at
350 degrees for 50 to 60 minutes. Turn cake out of pan while hot.
When cooled, the cake freezes well. The choices of flavored cake
mixes and pudding mixes is yours and coconut may be substituted
for nuts.
STARTER FOR FRIENDSHIP FRUITCAKE
3/4 c canned sliced peaches with syrup
3/4 c canned pineapple chunks with syrup
4 oz red maraschino cherries, drained, halved
1 1/2 c granulated sugar
1 package active dry yeast
In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the
yeast is well mixed with syrup). Stir two times the first day.
Stir once a day afterwards. Do not refrigerate this mixture. Keep
loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2
cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit
and use to make cake as directed in the cake recipe. Reserve 1
1/2 cups starter juice and leave in glass gallon jar. Count this
as Day One, and begin the process for renewing starter and making
cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice
given you by a friend), add 2 1/2 cups sugar and a 2-lb can of
peaches with syrup. Stir daily. Keep loosely covered. Do not
refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple
chunks with juice. Stir daily. Keep loosely covered. Do not
refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained
and halved maraschino cherries. Stir daily. Keep loosely covered.
Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing
starter. Use drained fruit to make 3 cakes (see recipe), give
excess starter juice to friends, and start a new batch of fruit
(repeat aforementioned process).
At the end of 30 days, you will have enough excess starter juice
to give to about four friends. Be sure to keep enough juice (1
1/2 cups) for your own starter. At the end of 30 days, there will
be enough fruit to use 1 3/4 cups fruit in each cake, which makes
the cake better and doesn't waste the fruit. The cakes can be
frozen. It is not necessary to bake all three cakes the same day,
but stir the remaining fruit mixture every day until it is used
(this fruit mixture can be refrigerated until used). The drained
fruit can be frozen until you are ready to bake the cakes.
Sourdough Pizza Bread
That's Italian!
1/2 cup lukewarm milk
1 cup sourdough starter
2 tablespoons sugar
1 teaspoon salt
1 egg, beaten
2 tablespoons melted butter or margarine 1/4 teaspoon garlic powder
1/2 teaspoon dried oregano, crushed
1/4 cup finely chopped pepperoni
2 to 3 cups all-purpose flour
Melted butter
Stir lukewarm milk into the sourdough starter. Add sugar, salt, egg, butter
or margarine, garlic powder, oregano and pepperoni. Beat 3 minutes by hand,
scraping side of bowl constantly. By hand, stir in flour, 1/2 cup at a time.
Stir after each addition. Add enough flour until dough has begun to leave
the sides of the bowl. Cover with a cloth. Set in warm place free from
drafts and let rise for 1 hour. Stir down. Spread evenly in a greased loaf
pan. Brush top with melted butter. Cover with a cloth. Set in warm place and
let rise for 2 hours. Bake at 375°F (191°C) for 30 minutes. If bread starts
to brown too quickly, cover with a tent of aluminum foil. Makes 1 loaf.
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SueA, CA (6:08:51 pm) :
Sourdough Raisin Casserole Bread
For variety, cinnamon and nuts may be replaced by other fruits and spices.
1 cup sourdough starter
1/ 4 cup lukewarm milk
1/2 cup sugar
1/4 cup butter or margarine, melted
1 teaspoon salt
1 egg, beaten
1 1/2 teaspoons cinnamon
1/2 cup chopped nuts
1 cup seedless raisins
2 cups all-purpose flour
Measure out sourdough starter into large mixing bowl. Add milk, sugar,
butter, salt, egg, cinnamon and nuts. Combine raisins and flour. Add to
batter gradually while stirring to form a stiff dough. Cover with a cloth.
Set in warm place free from drafts and let rise about 1 hour or until
doubled in size. Stir batter down. Place in greased 1-quart casserole dish.
Bake at 350°F ( 177°C) for 40 to 45 minutes or until golden brown. Makes 1
1oaf.
from Sourdough Cookery.
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SueA, CA (6:23:25 pm) :
Sourdough Cheese Rolls
An interesting new way to make the entire meal come alive.
1 pkg. active dry yeast
3/4 cup warm water(110°F, 43°C)
1 1/2 cups sourdough starter
3 1/2 to 4 1/2 cups all-purpose flour
1/ 4 cup sugar
1/4 cup butter or margarine, softened
1 egg
2 teaspoons salt
1/2 teaspoon baking soda
3/4 cup grated sharp Cheddar cheese
In a large mixer bowl, soften yeast in warm water. Blend in sourdough
starter, 2 cups flour, sugar, butter or margarine, egg and salt. Beat 3 to 4
minutes with mixer. Add baking soda to 1 cup flour. Stir into flouryeast
mixture. Add cheese and enough remaining flour to make a soft dough. Turn
out onto floured surface and knead for 5 to 8 minutes or until smooth. Place
in greased bowl, turning once. Cover with a cloth. Set in warm area free
from drafts and let rise 11/2 to 2 hours or until doubled in size. Punch
down. Cover and let rest 10 minutes. Divide into 24 pieces. Shape into
1-inch balls. Place on greased baking sheets. Cover and let rise 25 to 30
minutes or until doubled in size. Bake at 375°F (191°C) for about 20
minutes. Makes 24 rolls.
From Sourdough Cookery
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SueA, CA (6:32:59 pm) :
Sourdough Oatmeal Stacks
Yield: 12 pancakes
1 1/2 cups uncooked oatmeal
2 cups sourdough starter
1 cup all-purpose white flour
1 cup milk
2 tablespoons brown sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/4 cup margarine, melted
1/2 cup granulated sugar
Combine oatmeal, sourdough starter, flour,and milk. Let mixture set
overnight in warm place.
Next morning add brown sugar, baking soda, baking powder, salt, eggs, and
margarine to oatmeal mixture; mix well. If mixture is too dry, add more
milk. If too moist, add more flour. Using a 1/2-cup measure, pour batter
onto hot grill. Cook about 2 1/2 minutes on each side. Stack pancakes,
sprinkling granulated sugar between each layer. Serve them warm.
From Creative Sourdough Cookng
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Csally/wv (6:34:22 pm) : * Exported from MasterCook *
Amish Friendship Bread
Recipe By : Feliica Pickering
Serving Size : 2 Preparation Time :0:00
Categories : Breads-Yeast
Amish Friendship Bread Starter
Some rules to observe: Use nonmetallic bowls; use wooden
utensils for stirring (stir by hand, no electric mixers).
Leave the starter outside the refrigerator, uncovered, so
it can pick up from the air the natural yeast that is flying
about. If the open dish bothers you terribly, it can be
covered with a single layer of cheesecloth. Do not use the
starter the day you feed it; the bread will not rise as high.
Do not refrigerate the mixture until Day 12. The starter really
multiplies after the fifth day, so be sure your container is
large enough - a 10 cup bowl is good.
Starter:
2 cups unbleached all-purpose flour
2 cups warm water
1 package active dry yeast
2 cups milk
2 cups unbleached all-purpose flour
2 cups sugar
Day 1: In a glass or ceramic bowl, mix the first 3 starter
ingredients thoroughly. Leave on the kitchen counter uncovered;
don't refrigerate it.
Days 2, 3, and 4: Stir well with wooden spoon.
Day 5: Stir and add 1 cup milk, 1 cup flour, and 1 cup sugar.
This is called "feeding the starter."
Days 6, 7, and 8: Stir with a wooden spoon.
Day 9: Stir and add another 1 cup milk, 1 cup flour, and
1 cup sugar. Stir well.
Days 10 and 11: Stir well.
Day 12: Ladle 1 cup of starter into each of 4 containers (glass
jar
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Brenda Md. (7:06:19 pm) : "Sourdough" Biscuits, Refrigerator
5 c. flour 1/2 c. sgar 1/2 c. shortening 1 t. salt 4 t. baking powder 1/4 t.
baking soda 2 pkgs. yeast dissolved in: 3/4 c. warm
water 2 c. lukewarm buttermilk
Mix all dry ingredients. Add shortening and work until crumbly. Dissolve
yeast in warm water. To dry ingredients, add water
and yeast mixture and buttermilk; mix well and store, well covered, in
greased bowl in refrigerator. Don't worry if it is a little
sticky it firms up in the refrigerator. When ready to make biscuits, take
out amount needed, knead a bit and roll out with extra
flour; cut biscuits. Let rise for 30 minutes. Bake at 400 F. until golden
brown. Dough can be stored up to 2 weeks.
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