Chocolate Chip Cookies

Hello again.

Here is a quick recipe for you and then I am off to clean house.

Another Amish Friendship Bread recipe.  It is for cookies, too.  It was a great recipe.

 

 

 

 

 

 

 

Amish Friendship Bread - Chocolate Chip Cookies

 

1 cup Amish Friendship Starter

1 cup butter

1 cup shortening

2 cups brown sugar

1 1/2 cup sugar

3 eggs

2 tsp vanilla

2 tsp baking soda

5 cups flour

1/2 tsp salt

16 oz chocolate chips

Preheat oven to 350° F (176° C).

Cream starter, butter, shortening, and sugars.

Beat in the eggs, one by one, then add remaining ingredients.

Drop by large spoonfuls onto an ungreased baking sheet.

Bake for 12 to 14 minutes or until edges begin to brown.

 


Off to clean the house.  Chat  with you later.  Have a great one.

Peanut Butter Cookies

Hello.  How are you?

I know you might be tired of Amish Friendship bread but I have been making it every 10 days and I have been trying new recipes.

I found a website (Friendship Bread Kitchen)  that just has tons of recipes for the starter.  I will be trying a bunch of them.

Instead of making bread this time around, I decided to make cookies.  Oh man,  this was great.  I just loved the idea.

This recipe is for peanut butter cookies.  I will be making them again right before Thanksgiving.  It will be a great snack to take to my son's house.

 

Amish Friendship Bread - Peanut Butter Cookies

 

1 cup Friendship Bread starter

1 cup creamy peanut butter

1 cup butter

1 cup brown sugar

2 eggs

1 tsp vanilla

2 3/4 cup flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1. Mix starter, peanut butter, butter, and brown sugar. Add eggs and vanilla extract, and beat well.
2. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
3. Add flour mixture to starter mixture, adding additional flour if needed to form balls. Chill dough for 30 minutes.
4. Preheat oven to 350°F and form into small balls or use a cookie scoop. Roll in granulated sugar.
5. For traditional peanut butter cookies, gently flatten cookies and use the tines of a fork to make hatch marks (tip chill fork in freezer first), repeat in opposite direction. Place on cookie sheet.
6. For peanut butter blossom cookies, gently flatten each cookie with the bottom of a mason jar and gently press one Hersey Kiss in the center.
7. Bake for 10 minutes or until cookies are light brown and set.
   
   
   I will have another cookie recipe later, so check back.  I hope you have a great day.
   
   

   

   
   
   

Amish Bread

Hello everyone.

Yesterday, I mentioned that I was headed to the kitchen to make some Amish bread.  Some may be wondering what it is.  It is a feeder that I stir every day and on the fifth day, I add more ingredients.  On the tenth day, I get to make bread. You are suppose to make one batch for yourself and then give the recipe and the starter to a friend. Most of my friends are tired of it, so I usually make three batches of bread.  And then give the baked bread to friends and family.

This is a sweet bread so I usually make it in smaller loaf pans.  Yesterday, I made banana nut bread.  It was just delicious.  I love it straight out of the oven.

The starter recipe is as follows....

Starter Amish Bread

1 package active dry yeast
1/4 cup warm water
3 cups all purpose flour, divided
3 cups sugar, divided
3 cups milk, divided

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Editor's Note:  Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.



I have had this recipe for some time and I am not sure where it came from.  Maybe Allrecipes.com

I will try to post the banana nut recipe later in the weeks.

I hope everyone has a great day.

Mushroom Ragu

My husband and I have been on a mushroom kick.  He found this recipe on Martha Stewart.  We just love it.

Mushroom Ragu

  2 tablespoon butter                             

  1 tablespoon olive oil                         

  1 1/2 lb mushrooms                         

  1 teaspoon thyme                             

  1/4 cup red or white wine                

In a large skillet over medium -low heat, melt butter with olive oil. Raise to medium. Add mushrooms, season with salt and pepper. Cook, covered, until mushrooms release their liquid, 5 to 6 minutes. Uncover; raise heat to high. Cook, tossing, until liquid evaporates and mushrooms are brown, 3 to 5 minutes. Add thyme and wine. Cook unti skillet is almost dry, 1 minute. Serve hot. 

Mexican Sour Cream Rice

Here is another great recipe from Allrecipes.

Mexican Sour Cream Rice

1/2 cup rice; uncooked
14 oz chicken broth
1/2 cup sour cream
4 oz green chile peppers
1/2 cup Monterey Jack Cheese; shredded
8.75 oz corn; drained
2 tablespoon cilantro 

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.  

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.  In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.  Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Hillshire Farm Sausage Alfredo

I just love this recipe.

Hillshire Farm Sausage Alfredo

14 oz Hillshire Farm Smoked Sausage; diagonally cut into 1/4 inch slices
8 oz pasta; cooked & drained
2 cups heavy cream

Saute sausage in a large skillet over medium heat for 5 minutes, turning occasionally.  Add cream and cajun seasoning; bring to a boil.  Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken.  Remove from heat, stir in Parmesan cheese.  Add pasta to sauce and toss.

Loaded Shoestring Potato Bake

This is a Kraft recipe. We really enjoyed it.

Loaded Shoestring Potato Bake

 

  8 oz cream cheese; softened

  10 1/2 oz cream of chicken soup             

  8 oz sour cream                         

  1/2 cup ranch dressing                     

  28 oz shoestring french fries           

  8 oz three cheese; shredded

  bacon bits                         

Heat oven to 375ºF.

Mix cream cheese, soup, sour cream and dressing until blended. Layer half each of the potatoes, cream cheese mixture and shredded cheese in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; cover.

Bake 1 hour. Sprinkle with bacon; bake, uncovered, 15 min.