The best leaders know how to follow...

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Getting excited for my craft night housewarming! Planning and dreaming ...

Amish Friendship Bread

Amish Friendship Bread

Do not use any type of metal spoon or bowl for mixing.  Do not refrigerate.  If air gets into the bag, let it out.  It is normal if the batter raises and bubbles and ferments. 

            Day 1               Do Nothing

            Day 2               Mush the bag

            Day 3               Mush the bag

            Day 4               Mush the bag

            Day 5               Mush the bag

            Day 6               Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk, mush the bag

            Day 7               Mush the bag

            Day 8               Mush the bag

            Day 9               Mush the bag

            Mix and divide the bag (day 10 is also day 1)

Pour the entire contents of the bag into a non-metal bowl, add 1 ½ cup milk, 1 ½ cup flour, 1 ½ cup sugar.  Mix together, then measure out separate batter of 1 cup each into 4 separate gallon baggies.  Keep one starter for yourself and give 3 to your friends along with a copy of the recipe.

Pre-heat oven to 325˚.  To the remaining batter in a bowl, add:

3 eggs

1 cup oil

2 tsp. cinnamon

1 large box of instant pudding mix

1 ½ tsp baking powder

½ tsp soda

1 cup sugar

2 cups flour

½ cup milk

½ tsp salt

Grease 2 loaf pans.  In a separate bowl mix ½ cup brown sugar and 1 ½ tsp cinnamon.  Dust the loaf pans with about half the mixture.  Pour the batter into greased and dusted pans, sprinkle remaining sugar over the batter.  Bake for 1 hour.  Cool until bread loosens from the side of the pan (about 10 min).  Turn out onto serving plate.  Serve warm or cold.

The date ine above can e used to help keep track of the day you are on.  If you keep a starter you will be baking every 10 days.

Note to self ... Get new addy, do change of addy with works and post office, and stop netflix till moved in...

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Got the apartment!

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gotta try recipie!

• 4 cups chicken broth, divided
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/8 tsp ground nutmeg
• 2 cups thinly sliced zucchini (3 medium)
• 2 medium ripe avocados
• 1/2 tsp kosher salt
• prepared pesto (optional)

In a large saucepan, heat 2 cups of the broth, the onion, garlic, and nutmeg. When it is boiling, reduce the heat to low, cover, and cook for 15 minutes. Stir occasionally. Add the remaining 2 cups broth and the zucchini and bring to a boil. Cover and reduce the heat to low. Cook for another 10 minutes, until the zucchini is limp but still bright green. Remove the lid and allow the soup to cool slightly. In a blender, puree the soup mixture with the avocado flesh in batches. Return the blended soup to the pan and warm on low, adding salt to taste. Stir in pesto to taste, if desired.

Source: In the Kitchen with Audrey: February 3 "The Toddler Cafe" Monster Soup

~ME~

Check it.

http://ohlife.com/r/i8mb4vg

really cool "journal" site !