Here is a quick easy Meal from my friend Karissa Druse:
frozen chicken, bbq sauce, chopped white onion, pineapple chunks (canned)...none of the juice...on low for 8 hours...shred it and put it on hawaiian rolls or over rice....its yummy!! :)
Thursday, May 26, 2011
Friday, May 20, 2011
Jay's Winning Turkey Burger
Jay's Winning Turkey Burger
From BiggestLoser.com Community email
Jay's "volcano" burger meets the kid test!
This week the final four contestants were challenged to come up with a turkey burger for the toughest audience of all—kids. When all was said and done—and eaten—it was Jay Jacobs's "volcano" burger that led the way.
4 oz extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 T ketchup
1 T shredded low fat mozzarella cheese
1 T shredded low fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)
Preheat oven to 400 degrees. Form ground turkey in a cone shape to look like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.
Place bottom of bun in center of serving plate. Distribute lettuce around bun to simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out portion of the burger, and drizzle down the side to make it look like lava coming out. Sprinkle the top of volcano with cheeses. Set bun top on side. Makes one burger.
Per serving: Calories 340; fat calories 50; total fat 6; sat fat 3g; cholesterol 60mg; sodium 620mg; total carbs 32g; fiber 6g; sugars 8g; protein 45g
From BiggestLoser.com Community email
Jay's "volcano" burger meets the kid test!
This week the final four contestants were challenged to come up with a turkey burger for the toughest audience of all—kids. When all was said and done—and eaten—it was Jay Jacobs's "volcano" burger that led the way.
4 oz extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 T ketchup
1 T shredded low fat mozzarella cheese
1 T shredded low fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)
Preheat oven to 400 degrees. Form ground turkey in a cone shape to look like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.
Place bottom of bun in center of serving plate. Distribute lettuce around bun to simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out portion of the burger, and drizzle down the side to make it look like lava coming out. Sprinkle the top of volcano with cheeses. Set bun top on side. Makes one burger.
Per serving: Calories 340; fat calories 50; total fat 6; sat fat 3g; cholesterol 60mg; sodium 620mg; total carbs 32g; fiber 6g; sugars 8g; protein 45g
Tuesday, May 10, 2011
Shrimp, Crab and Avocado Salad
Shrimp, crab and avocado salad
From the Kitchen of Susan Reid
½ lb each cooked shrimp and fresh lump crabmeat
1 mango
¼ c each extra-virgin olive oil, rice wine vinegar, fresh lime juice
¼ c cilantro, minced plus sprigs for garnishing
1 jalapeno chile, minced
½ shallot, minced
sea salt and ground pepper
½ head butter lettuce
1 avocado, diced
lime wedges for serving
Peel and dice shrimp. Pick over crabmeat for shell fragments.
Peel, pit and finely dice mango. In a bowl, stir together mango, olive oil, vinegar, lime juice, cilantro, jalapeno, and shallot. Season to taste with salt and pepper. Add shrimp and crabmeat and stir to combine.
Finely shred lettuce. In 4-6 clear glass tumblers, arrange lettuce in a layer on bottom. Top with crab mixture. Spoon avocado on top and garnish with lime wedges and cilantro sprigs. Serve at once.
From the Kitchen of Susan Reid
½ lb each cooked shrimp and fresh lump crabmeat
1 mango
¼ c each extra-virgin olive oil, rice wine vinegar, fresh lime juice
¼ c cilantro, minced plus sprigs for garnishing
1 jalapeno chile, minced
½ shallot, minced
sea salt and ground pepper
½ head butter lettuce
1 avocado, diced
lime wedges for serving
Peel and dice shrimp. Pick over crabmeat for shell fragments.
Peel, pit and finely dice mango. In a bowl, stir together mango, olive oil, vinegar, lime juice, cilantro, jalapeno, and shallot. Season to taste with salt and pepper. Add shrimp and crabmeat and stir to combine.
Finely shred lettuce. In 4-6 clear glass tumblers, arrange lettuce in a layer on bottom. Top with crab mixture. Spoon avocado on top and garnish with lime wedges and cilantro sprigs. Serve at once.
Friday, April 29, 2011
Mango Quinoa Salad
Mango Quinoa Salad
From BiggestLoser.com
Ali Vincent's protein-loaded treat!
Season 5 champ Ali Vincent showed contestants this week how to make this delicious snack. Or you can have it with fish as a side dish for dinner or put it in a wrap.
2 cups cooked red quinoa (at room temperature or cold)
1 mango diced
1 handful of chopped cilantro
1 15-ounce can of black beans
1 red bell pepper chopped
6 green onions thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoons fresh lime juice
In a small bowl, combine vinegar, oil and lime juice. In a big bowl, combine all other ingredients. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.
Makes 6 servings
Per serving: calories 240; Total Fat 8g; Sat Fat 1g; Cholest 0mg; Sodium 10mg; Total Carb 34g; Fiber 7g; Sugars 9g; Protein 7g.
From BiggestLoser.com
Ali Vincent's protein-loaded treat!
Season 5 champ Ali Vincent showed contestants this week how to make this delicious snack. Or you can have it with fish as a side dish for dinner or put it in a wrap.
2 cups cooked red quinoa (at room temperature or cold)
1 mango diced
1 handful of chopped cilantro
1 15-ounce can of black beans
1 red bell pepper chopped
6 green onions thinly sliced
4 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoons fresh lime juice
In a small bowl, combine vinegar, oil and lime juice. In a big bowl, combine all other ingredients. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.
Makes 6 servings
Per serving: calories 240; Total Fat 8g; Sat Fat 1g; Cholest 0mg; Sodium 10mg; Total Carb 34g; Fiber 7g; Sugars 9g; Protein 7g.
Friday, April 22, 2011
Chicken Cheese Steak Wrap
Chicken Cheese Steak Wrap
Rich taste without the fat
From BiggestLoser.com
1 small (4 ounces) boneless, skinless chicken breast
Olive oil cooking spray
¼ cup onion slivers
1 whole wheat flour, low-carb tortilla (7 1/2" diameter - 60 calories)
1 wedge (3/4 ounce) The Laughing Cow® Light cheese
1 tablespoon low-sodium ketchup
2 teaspoons sliced pickled hot chile peppers
Coat a medium nonstick skillet with cooking spray. Set it over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned. Remove the pan from the heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals, or until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running across the center of the tortilla. Top with the chicken mixture, the ketchup and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Yield: 2 Servings
Per serving: Calories 122.3; Total Fat 3.1g; Sat Fat 0.2g; Cholesterol 32.5mg; Sodium 148.5mg; Total Carb 9.9g; Dietary Fiber 4.9g; Sugars 1.9g; Protein 16.4g.
Rich taste without the fat
From BiggestLoser.com
1 small (4 ounces) boneless, skinless chicken breast
Olive oil cooking spray
¼ cup onion slivers
1 whole wheat flour, low-carb tortilla (7 1/2" diameter - 60 calories)
1 wedge (3/4 ounce) The Laughing Cow® Light cheese
1 tablespoon low-sodium ketchup
2 teaspoons sliced pickled hot chile peppers
Coat a medium nonstick skillet with cooking spray. Set it over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Place the onion and the reserved chicken in the pan. Cook, separating the chicken shavings with 2 wooden spoons or spatulas, for 2 minutes, or until evenly browned. Remove the pan from the heat. Set aside.
Meanwhile, place the tortilla between 2 damp paper towels. Microwave on low power in 10 second intervals, or until warmed.
Place the tortilla on a serving plate. Spread the cheese, leaving about 2" bare on one end, in an even strip (about 3" wide) running across the center of the tortilla. Top with the chicken mixture, the ketchup and peppers. Fold the bare end of the tortilla up over the filling, and then fold the sides of the tortilla over the middle. Serve immediately.
Yield: 2 Servings
Per serving: Calories 122.3; Total Fat 3.1g; Sat Fat 0.2g; Cholesterol 32.5mg; Sodium 148.5mg; Total Carb 9.9g; Dietary Fiber 4.9g; Sugars 1.9g; Protein 16.4g.
Sunday, April 17, 2011
Portobellos and Asparagus
Portobellos and Asparagus
From BiggestLoser.com
Mushrooms add meaty richness to this vegetable side dish
As the nutritionist for The Biggest Loser, Cheryl Forberg shared this recipe from her just-published Flavor First (Rodale, April 2011). She tells us this dish is super easy to prepare!
2 teaspoons canola or olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups 1 1/2-inch asparagus pieces, from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese
In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.
MAKES 4 (1/2-CUP) SERVINGS
Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein
From BiggestLoser.com
Mushrooms add meaty richness to this vegetable side dish
As the nutritionist for The Biggest Loser, Cheryl Forberg shared this recipe from her just-published Flavor First (Rodale, April 2011). She tells us this dish is super easy to prepare!
2 teaspoons canola or olive oil
3 cups sliced portobello mushrooms (about 2 large portobellos, stems and black gills removed)
2 tablespoons chopped shallots
3 cups 1 1/2-inch asparagus pieces, from about 1 pound (see note)
1 teaspoon low-sodium soy sauce
3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled
1 tablespoon grated Parmigiano-Reggiano cheese
In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.
MAKES 4 (1/2-CUP) SERVINGS
Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein
Wednesday, April 13, 2011
Beef Stew
Beef Stew
From the Kitchen of Donna Rowell
Stew Meat
Pam
1 onion (minced)
Lawry's Beef Stew seasoning pkt
1 can Campbell's Beef Consomme
1 can beef broth (I usually use 1.5 to 2 boxes of broth, organic of course)
2 cups water
Potatoes, peeled and diced (as many as you want...I usually use 2-3 Large potatoes)
Carrots, peeled and diced (as many as you want...I usually use 1/2 to 3/4 of a bag of fresh carrots)
1 small bag of frozen peas
3T cornstarch + 1/4 cup of water
Directions:
For the stew I buy stew meat from Costco or I buy a round steak or even a chuck roast and cut up the meat into chunks. Then I spray my pan with Pam and add some olive oil and brown the meat with a cut up onion.
Next I add the Lawry's Beef Stew seasoning packet and add a can of Campbell's Beef Consomme and a can of beef broth and two cups of water and cover and cook for about an hour. Next I add cut up potatoes (when I am in a hurry I even use canned cut up potatoes) and carrots and cook till tender. If I need to, I add more water. Then I add frozen peas to the top and allow them to kind of "steam". Then I thicken with cornstarch ( I put about 1/4 cup of water with 3 T of cornstarch mixed together). Stir and thicken - allow to cook for 5 mins and serve...
Stephanie's Modifications:
***I now omit the beef consomme and add a box of beef broth in it's place....I just add a bit more cornstarch to help thicken it at the end. When all is said and done, I use three boxes of beef broth. I also use two of the Lawry's seasoning pkts. I am working on trying to make my own seasoning mix, but for now I still use these pkts b/c they've removed the msg and this brand has less bad stuff than the others.
From the Kitchen of Donna Rowell
Stew Meat
Pam
1 onion (minced)
Lawry's Beef Stew seasoning pkt
1 can Campbell's Beef Consomme
1 can beef broth (I usually use 1.5 to 2 boxes of broth, organic of course)
2 cups water
Potatoes, peeled and diced (as many as you want...I usually use 2-3 Large potatoes)
Carrots, peeled and diced (as many as you want...I usually use 1/2 to 3/4 of a bag of fresh carrots)
1 small bag of frozen peas
3T cornstarch + 1/4 cup of water
Directions:
For the stew I buy stew meat from Costco or I buy a round steak or even a chuck roast and cut up the meat into chunks. Then I spray my pan with Pam and add some olive oil and brown the meat with a cut up onion.
Next I add the Lawry's Beef Stew seasoning packet and add a can of Campbell's Beef Consomme and a can of beef broth and two cups of water and cover and cook for about an hour. Next I add cut up potatoes (when I am in a hurry I even use canned cut up potatoes) and carrots and cook till tender. If I need to, I add more water. Then I add frozen peas to the top and allow them to kind of "steam". Then I thicken with cornstarch ( I put about 1/4 cup of water with 3 T of cornstarch mixed together). Stir and thicken - allow to cook for 5 mins and serve...
Stephanie's Modifications:
***I now omit the beef consomme and add a box of beef broth in it's place....I just add a bit more cornstarch to help thicken it at the end. When all is said and done, I use three boxes of beef broth. I also use two of the Lawry's seasoning pkts. I am working on trying to make my own seasoning mix, but for now I still use these pkts b/c they've removed the msg and this brand has less bad stuff than the others.
Amanda Graber Monster Cookies
Amanda Graber Monster Cookies
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll
1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar
1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.
Recipe from: "An Amish Gathering: Life in Lancaster County" By Beth Wiseman, Barbara Cameron, Kathleen Fuller
From the kitchen of Erica McNicoll
1.5 sticks butter
1 c white sugar
1 c brown sugar
4 eggs
1 lb crunchy peanut butter
2.5 t baking soda
1/4 c flour
4.5 c quick oats
powdered sugar
1. cream together 1.5 sticks butter, 1 c white sugar, 1 c brown sugar.
2. Add 4 eggs, 1 pound crunchy peanut butter.
3. Mix until blended. Add 2.5 t baking soda, 1/4 c flour, 4.5 c quick oats.
4.1/2 pound M&M's and 12 oz chocolate chips.
5. Dough will be stiff. Form teaspoon-sized balls and roll in powdered sugar.
6. Bake at 350 degrees for 10 minutes. Do not overbake.
Cheese Puffs...Basic Pâte à Choux (cream puff dough) Recipe
Basic Pâte à Choux (cream puff dough) Recipe
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
(paht-ah-shoo)
makes 20 medium puffs
From the Kitchen of Sherry Watkins
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)
1 cup water
1 stick butter (1/2 cup)
1 cup flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you’ll see that the flour starts absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.
2. You can do the next step one of two ways:
• Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you’re using a hand mixer.
• If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.
3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.
4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4″ of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.
To make gougeres (cheesy poofy puffs)
Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) – I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you’ve piped them.
AMISH CINNAMON BREAD STARTER RECIPE
AMISH CINNAMON BREAD STARTER RECIPE
From the kitchen of Anna McElligott
Put 1 cup flour, 1 cup sugar, and 1 cup milk in a large Ziploc bag and following instructions below.
Day 1 Stir
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Stir
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Stir
Day 11 Stir
Day 12 Stir
Day 13 Stir
Day 14 Stir
Day 15 Stir
Day 16 Stir
Day 17 Stir
Day 18 DO NOTHING
Day 19 Stir
Day 20 Stir
Day 21 Stir
Day 22 Stir and add 1 cup flour, 1 cup sugar, 1 cup milk. Stir again.
Day 23 Stir
Day 24 Stir
Day 25 Stir
Day 26 Stir
Day 27 Add 2 cups flour, 1 cup milk, 1 cup sugar. Stir.
You should have about 4 cups starter. Keep one for your next starter. Use other three to bake. Follow baking directions on the back of this page starting with Day 10. After you save another starter, follow the Day 1-10 instructions.
Amish Cinnamon Bread
(AKA Friendship Bread)
You should have received your starter in a large Ziploc bag. Store it on your countertop. DO NOT REFRIGERATE!!!!!!
Day 1: Do Nothing.
Day 2: Mush bag TWO times during the day.
Day 3: Mush bag TWO times during the day.
Day 4: Mush bag TWO times during the day.
Day 5: Mush bag TWO times during the day.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Let out as much air as possible.
Seal bag & mush thoroughly.
Day 7: Mush bag TWO times during the day.
Day 8: Mush bag TWO times during the day.
Day 9: Mush bag TWO times during the day. Bag is growing!!
Day 10: Squeeze out the contents of the bag into a large bowl.
Add to the bowl: 1 cup flour, 1 cup sugar, 1 cup milk.
Stir thoroughly & measure out 1 cup starters into 4 Ziploc bags.
Give these bags and a copy of these instructions to enjoy.
Keep one for yourself if you want to try it again.
To the small amount in your bowl add the following and mix very well:
1 cup oil
3 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
1 LARGE box instant vanilla pudding mix
½ cup milk
1 tsp. vanilla
1 cup sugar
1½ tsp. baking POWDER
½ tsp. baking SODA
If desired 1 cup chopped nuts, bananas, chocolate chips, apples, etc.
Spray 2 loaf pans with cooking spray. Sprinkle pans with cinnamon and sugar.
Bake at 325 for one hour or until done. Tomorrow starts Day 1.
From the kitchen of Anna McElligott
Put 1 cup flour, 1 cup sugar, and 1 cup milk in a large Ziploc bag and following instructions below.
Day 1 Stir
Day 2 Stir
Day 3 Stir
Day 4 Stir
Day 5 Stir
Day 6 Stir
Day 7 Stir
Day 8 Stir
Day 9 Stir
Day 10 Stir
Day 11 Stir
Day 12 Stir
Day 13 Stir
Day 14 Stir
Day 15 Stir
Day 16 Stir
Day 17 Stir
Day 18 DO NOTHING
Day 19 Stir
Day 20 Stir
Day 21 Stir
Day 22 Stir and add 1 cup flour, 1 cup sugar, 1 cup milk. Stir again.
Day 23 Stir
Day 24 Stir
Day 25 Stir
Day 26 Stir
Day 27 Add 2 cups flour, 1 cup milk, 1 cup sugar. Stir.
You should have about 4 cups starter. Keep one for your next starter. Use other three to bake. Follow baking directions on the back of this page starting with Day 10. After you save another starter, follow the Day 1-10 instructions.
Amish Cinnamon Bread
(AKA Friendship Bread)
You should have received your starter in a large Ziploc bag. Store it on your countertop. DO NOT REFRIGERATE!!!!!!
Day 1: Do Nothing.
Day 2: Mush bag TWO times during the day.
Day 3: Mush bag TWO times during the day.
Day 4: Mush bag TWO times during the day.
Day 5: Mush bag TWO times during the day.
Day 6: Add to the bag: 1 cup flour, 1 cup sugar, 1 cup milk.
Let out as much air as possible.
Seal bag & mush thoroughly.
Day 7: Mush bag TWO times during the day.
Day 8: Mush bag TWO times during the day.
Day 9: Mush bag TWO times during the day. Bag is growing!!
Day 10: Squeeze out the contents of the bag into a large bowl.
Add to the bowl: 1 cup flour, 1 cup sugar, 1 cup milk.
Stir thoroughly & measure out 1 cup starters into 4 Ziploc bags.
Give these bags and a copy of these instructions to enjoy.
Keep one for yourself if you want to try it again.
To the small amount in your bowl add the following and mix very well:
1 cup oil
3 eggs
2 cups flour
2 tsp. cinnamon
½ tsp. salt
1 LARGE box instant vanilla pudding mix
½ cup milk
1 tsp. vanilla
1 cup sugar
1½ tsp. baking POWDER
½ tsp. baking SODA
If desired 1 cup chopped nuts, bananas, chocolate chips, apples, etc.
Spray 2 loaf pans with cooking spray. Sprinkle pans with cinnamon and sugar.
Bake at 325 for one hour or until done. Tomorrow starts Day 1.
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