Date sent: Sat, 30 May 1998 13:49:55 -0800
Hi! I was hoping that you could help me find a recipe for Amish
Friendship Bread. I would greatly appreciate an info.
First, you have to have a "starter". Here's how to make one:
Amish Bread Starter
This recipe has prompted more questions than any other
single recipe - specifically, how to "stir" contents
in a covered container. When the author originally received this
recipe it called for the starter to be placed in a zipper type bag
and squeezed every day for 17 days, etc. The author never made it to
day 17 without the bag breaking, so the author switched to the
"plastic bowl with a lid" method. By stirring is meant to "swish" the
starter around much like one would do to instant pudding in a
covered container. For those of you with a lighter touch, you may
want to try the original version with the bag, but you have been
o 2/3 c Sugar
o 2/3 c Milk
o 2/3 c Flour
Combine the above ingredients in a large, airtight, covered
container and store at room temperature. Of course, DO NOT
o Stir starter every day for 17 days. (Do not open
o On day 18, do nothing.
o On days 19,20 & 21, stir.
o On day 22 stir in:
+ 1 cup flour
+ 1 cup sugar
+ 1 cup milk
Take out 3 cups. Give 1 cup each to 2 friends with
copies of Friendship Bread recipe. Make bread with your
1 cup of starter. Use the following instructions with
the remaining 1 cup which will start the process over
o Do not refrigerate and do not use metal spoons or bowl.
o On day 1, do nothing.
o On days 2, 3, & 4, stir.
o On day 5 stir in:
+ 1 cup flour
+ 1 cup milk
+ 1 cup sugar
Transfer to a larger glass bowl.
o On days 6, 7, 8 & 9, stir.
o On day 10 stir in:
+ 1 cup flour
+ 1 cup milk
+ 1 cup sugar.
Stir, then divide into 3 cups. Give 2 to friends with
instructions and recipe, use 1 cup to bake yourself a
loaf, and use 1 cup of leftover starter to start the
Amish Friendship Bread Recipe
o 1 c Amish Starter
o 2/3 c Vegetable oil
o 3 Eggs
o 2 c All purpose flour
o 1 c Sugar
o 1-1/2 ts Baking powder
o 1/2 ts Baking soda
o 1-1/2 ts Cinnamon
o 1 ts Vanilla (You can also use either imitation banana or
o 1 c Raisins (optional)
o 1 c Chopped nuts (walnuts, Almonds, pecans - your choice)
In a large mixing bowl, combine all ingredients. Mix well.
Pour batter in two well greased and sugared 9 x 5 x 3 inch
loaf pans. Bake at 350°F for 40 to 45 minutes. Cool 10
minutes in pans, then remove to cool completely.
Yield: 2 loaves
> From: Mal
> Date: Sun, 3 May 1998 18:37:12 +1000
>My partner tried a type of slice at his workplace and the person who made
>it wont give over the recipe. He thought that it was called Backlayer,
>but alas I cannot find a receipe under that name. We think that the
>ingredients include, layers of pastry with honey and nuts and maybe
>coconut. If you know what I am talking about please help.
This sounds like the pastry called "Baklava". Both Greece and
Turkey claim to have originated baklava. Here are two recipes:
Baklava ("Baklava", Sweet Flaky Pastry)
* 500 grams of filo pastry
* 300 grams of unsalted butter (melted)
* 2 cups chopped walnuts or pistachio nuts
* 500 grams of sugar
* 1/2 litre of water
* Juice of 1/2 lemon
1- Preheat the owen to 180 deg.celsius (350 deg.fahr) and grease a 25
x 30 cm baking dish.
2- Brush dish with melted butter.
3- Place one sheet of filo pastry in bottom of dish and brush with
4- Place another sheet of pastry and brush the top with melted butter.
5- Continue this until you use half of the filo pastry.
6- Sprinkle with chopped nuts.
7- Place the remaining layers of filo pastry, brushing each one with
8- Brush the top with melted butter and cut into diamond shapes.
9- Bake until golden.
10- To make the syrup, place the above ingredients in a saucepan and
boil on medium heat stirring constantly.
11- Let simmer for 15 minutes.
12- Pour hot syrup over cooled baklava.
13- Allow to cool and absorb syrup before serving.
Ingredients (30 servings)
3/4 c Walnuts; finely chopped
3/4 c Pistachios; finely chopped
1/2 c Almonds; finely chopped bla
1/2 c Sugar; superfine
1 ts Cinnamon
1 ts Nutmeg
1 1/4 lb Butter; melted
1 pk Commercial phyllo sheets
2 1/2 c Sugar
1 3/4 c -Water
1 Orange's rind; finely grate
1 Lemon's rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey
*Note: Almonds should be lightly toasted. Combine nuts,
sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking
pan well with butter. Separate 25 phyllo sheets from package.
Place under a smooth, damp towel to prevent drying. Wrap
remaining filo well. Freeze for future use. Place one phyllo
sheet in pan. Trim to fit. Brush generously with melted
butter. Repeat procedure until there are 5 layers of buttered
phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this
procedure two more times, ending with phyllo. Drizzle any
remaining butter over top. Bake in 350 degree oven 1-1/2
hours or until golden brown. Remove baklava from oven. Using
a sharp knife, immediately cut long, diagonal lines from
corner to corner, forming an "X". Follow these guidelines to
cut baklava into serving-size diamonds. While still hot, pour
cooled syrup over baklava. Syrup: Combine sugar, water,
orange and lemon rinds, cloves and cinnamon stick in
saucepan. Bring to boil. Simmer, uncovered, about 5 minutes
to thicken syrup slightly. Remove from heat. Discard spices.
Stir in honey. Cool at room temperature. Pour over hot
baklava. Allow to stand overnight before serving. From:
"Classic Greek Cooking" by Daphne Metaxas. ISBN:
0-911954-31-7 Source: Karen Mintzias I-Cooking
Date sent: Wed, 30 Dec 1998 16:00:15 EST
Subject: Anise Cookies
> Dear Phaedrus,
> My grandmother used to make the most delicious Anise Cookies, however
> she has passed on and the recipe has disappeared. It used pure anise
> extract and I know powdered sugar was in the recipe. They were cut out
> cookies and were a bit on the hard side. (My father used to dunk them
> in his coffee.) I have been searching for a comparable cookie recipe
> for more than 10 years with no luck. Can you help?
> Thank you so very much!!!!! Kari
Try these. None say anything about cutting, but they might be
right. I'll keep looking.
1 c. sugar
1 c. honey
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 c. cream
1/2 c. shortening
1 tsp. powdered anise or 2 tbsp. liquid
4 1/2 c. flour
3 c. powdered sugar
1/2 tsp. salt
6 tbsp. boiling water
Heat sugar and honey to melt. As they are cooking, add rest of
ingredients. Shape into walnut size balls. Press down slightly.
Bake at 350 degrees for 10 minutes. Makes 6 dozen. Mix together.
Put 2 dozen anise cookies in a bowl and pour frosting over; set on
wax paper to dry. Continue until all cookies are frosted.
2 lb. powdered sugar
6 c. flour
1 tsp. baking powder
1 tsp. anise oil
Beat eggs and powdered sugar for 20 minutes. Add rest of
ingredients. Drop dough on cookie sheet or chill dough before
rolling. (Can be baked immediately, but are much lighter if let it
sit overnight in cool room.) Bake at 300 degrees for 10-12 minutes.
Do not let brown.
1 tbsp. honey
1 box powdered sugar
1/2 tsp. baking powder
1/2 tsp. anise oil
4 c. sifted flour
Beat eggs 10 minutes. Add honey and powdered sugar.
Continue to beat. Add baking powder, continue to beat. Add
anise oil; continue to beat. Add sifted flour. Knead until thick
enough to roll; cut 1/2" thick. Let stand approximately 8 hours in
cold place. Bake at 300 degrees for 20 minutes or less.
Anise Cookies Or Drops
3 whole eggs
1 1/2 to 2 c. sifted flour
1/4 tsp. anise oil
2 c. sifted powdered sugar
2 tsp. baking powder
Beat eggs with electric beater about 15 minutes or by hand 30
minutes. Gradually add sugar, flour, and baking powder which has
been sifted together. Add anise oil. Drop by teaspoonful on
buttered baking sheets. Let dry at least 8 hours or overnight,
uncovered. Bake in slow oven (325 degrees) for 10 minutes or until
cookies are set. Do not allow to brown.
Self-Icing Anise Cookies
1 1/2 c. flour
1/2 lb. powdered sugar
1/4 tsp. anise oil
Beat eggs, very stiff. Add sugar gradually, beating
continuously. Add flour and anise oil, beating still more. Drop by
teaspoon onto greased cookie sheets. Let stand overnight. Bake
6-8 minutes at 350 degrees. White icing appears on top of
3 1/2 c. all-purpose flour
1 tsp. baking powder
Anise oil, 16 to 20 drops
6 eggs - room temperature
1 lb. powdered sugar sifted
Sift flour and baking powder. Beat 6 whole eggs until light and
fluffy, very light. Add powdered sugar - beat for 5 minutes. Add
flour and baking powder. Beat well. Can be tinted light pink by
adding several drops of red food coloring. Prepare at least 5
greased cookie sheets. Finish preparing by adding flour, then
shake off to coat. Add approximately 1 light teaspoon dough in
round shape -let stand overnight - Bake in 350 degree oven until
bottom part of cookie is light-top part of cookie caps. Store in
airtight can -very hard to make but worth the effort if you like the
anise taste. Do not cut recipe in half. Do not double recipe.
From: Smoketree Guys
Subject: Unusual recipe request
Date sent: Sat, 26 Dec 1998 17:18:18 -0800
> Hi Phaedrus! Best wishes for the forthcoming New Year!
> I would like to have a recipe for "beggars' purses". In a general way,
> a "beggar's purse" is a pouch made of several leaves of phyllo dough;
> inside the pouch can be various foods. The recipe I seek would provide
> instructions for making individual beggars' purses, with the pouch
> filled with grilled or roasted vegetables.
> I want to prepare the above for a New Year's day party, so this is a
> RUSH request.
> Your hopeful fan,
I didn't have much luck with a roasted vegetable filling, but here
are three types of beggars' purses - spinach, ground beef, and
salmon. Hope these help.
Spinach Beggars Purses
2 tablespoons chopped onion
1/2 cup melted butter
1 (10oz) pkg frozen chopped spinach, thawed
1/4 teaspoon red pepper
salt, to taste
1 (8oz) pkg cream cheese, softened
2 ounces feta cheese, crumbled
1 package phyllo dough, thawed
Saute onion in 1 tablespoon melted butter. Add
spinach, red pepper, and salt. Remove from heat. Add
cream cheese and feta cheese. Unroll phyllo dough.
Stack 3 sheets of dough on work surface. Cover
remaining sheets with a damp cloth. Cut dough into
15 squares. Working quickly, place a heaping 1/2
teaspoon spinach mixture on each square. Fold up
edges around spinach mixture and pinch to make a
purse. Place on a greased cookie sheet. Continue until
all of filling has been used . Purses can be refrigerated
overnight or baked immediately. Before baking,
drizzle melted butter over purses. Bake at 400 degrees
for 10 to 12 minutes until lightly browned.
Yield: Approximately 3 dozen appetizers.
1/2 pound lean Ground Beef
2 Onions, chopped
1/2 teaspoon Cayenne Pepper
Salt , to taste
1 pkg. Filo Dough
Oil , for brushing
Sauté onions and meat together until it loses its "pink" color.
Put in bowl of food processor, add the cayenne and the salt and
process until mixture is smooth and pasty.
Remove filo from package and while still rolled up cut off a 2" slice.
Unroll this slice, fold in half and cut little 2" squares. Hold 1 square
of filo in the palm of your hand, brush it with oil and top with another
square of filo, making a "star". Place a clump of your meat mixture into
the middle of the filo. Place bundle into a mini muffin tin and pinch
sides together. Repeat until all your meat is used up. Bake in a preheated
375° oven for about 30 - 40 minutes, or until golden brown.
Salmon Beggars Purses
1 1/2 cups finely chopped shiitake mushrooms, about 6 ounces
Juice and grated peel from half lemon
Salt and freshly ground black pepper, to taste
1/4 cup packaged couscous
1 bunch chives, 12 stems finely chopped, and remaining 12 to 15
longest stems reserved
1/2 pound thin-sliced smoked salmon, preferably center-cut fillet,
about 12 small slices
1. Heat oven to 400 degrees F. Toss mushrooms with lemon juice,
salt, and pepper. Spread in thin layer on lightly greased cookie
sheet. Roast 8 to 10 minutes until lightly browned, scraping
mushrooms from pan surface to turn at least once.
2. Meanwhile, prepare couscous according to package directions;
stir in roasted mushrooms, grated lemon peel, chopped chives, and
additional salt and pepper, to taste. Set aside.
3. Have ready small saucepan boiling water, and small bowl ice
water. Plunge reserved chive stems into boiling water 4 seconds,
then into ice water for 5 seconds; pat dry with paper towel.
4. Place 1 1/2 teaspoons couscous filling in center of salmon slice;
gather edge to center to form pouch; tie with chive stem. Repeat using all
salmon slices and couscous mixture, and tying with remaining chives.
Date sent: Sun, 27 Dec 1998 13:57:59 -0500
Subject: s o s
> Looking for recipe to make SOS the way I had it in the navy. What
> I make doesn't taste as good? Can't find any one to help me.
> THANK YOU
Well, you have to remember that different cooks put their own
touches on foods, even SOS. Here are three recipes, the first of
which is nearest to the military ones we have tasted.
CHIPPED BEEF ON TOAST
4 1/2 oz. dried beef
2 cups milk
2 tbs. butter
1/4 cup flour
Salt and pepper
6 slices bread
Melt butter in pan, add dried beef. Cook 2-3 minutes to brown. Add
milk (reserve 1/4 cup for later), salt & pepper. Bring to boil. Mix flour
and remaining milk together. Slowly add to boiling mixture until it begins
to thicken. Serve over toast.
Creamed Chipped Beef on Toast (SOS to ex-military)
1 4 ounce jar dried beef
1 tablespoon flour
1 tablespoon Fleishman's margarine
1 1/2 cups 2% or 1% lowfat milk
4 slices well buttered bread
Run water over dried beef to wash much of the salt off it. Paper
towel dry; shred beef; put shredded beef in a pan; sprinkle with
flour; add butter, and slightly brown. Add milk and stir until thick.
Serve on toasted bread
Chipped Beef On Toast
Serving Size : 1 Preparation Time :0:00
Categories : Beef Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 ounces jar chipped beef
1/2 quart milk
8 ounces oil
8 ounces flour
8 slices toast slices
pepper to taste
Heat milk to boiling temperature. Blend together oil and flour to a
smooth paste. Stir into milk, cook, stirring constantly until thickened.
Add pepper, stir in chipped beef. Let simmer for about 10 minutes. Serve
over toast. (Ground beef can be substituted for chipped beef. When ground
beef is used, tomatoes can be added and you will have the Australian Navy
dish known as Train Smash.)