Recipe: Amish Friendship Cake Part 1

FRIENDSHIP CAKE STARTER
1 (16 oz.) can fruit cocktail in syrup
1 (16 oz.) can peaches in syrup
2 1/2 cups sugar
1 (20 oz.) can pineapple pieces/chunks
2 1/2 cups sugar
1 (8 oz.) jar maraschino cherries
2 1/2 cup sugar
For Cake Recipe see post for Amish Friendship Cake Part IIFRIENDSHIP CAKE STARTER  First you will need to choose a non-metal container and non-metal utensils.  I use silicon or wooden utensils. 

Combine fruit cocktail with juice, peaches with juice and 2 1/2 cups sugar in large jar. Stir until sugar is dissolved, cover loosely ~ don't close the lid completely. It will explode. Let stand at room temperature. Stir once each day for 10 days. 

Day 10:  Add pineapple with juice and 2 1/2 cups sugar, mix well. Stir once each day for 10 days. 

Day 20: Add cherries (cut in half) with juice and remaining 2 1/2 cups sugar, mix well. Stir once each day for 10 days. 

Day 30: Remove fruit and store in a covered plastic container in refrigerator. Store starter juice in covered plastic container in refrigerator. May store in refrigerator indefinitely. Fruit Yields enough for 3 cakes

Next week the cake receipes. These make delicious gifts for sharing.  I have been making this since I was in my twenties. 

Stamp a gift tag with me, when we finish this recipe. 

Cooking in Oz, with BethAnn 

Recipe: Scone topping

This is a fantastic recipe and so easy to do, however it is time-consuming. What you end up with is something halfway between butter and whip cream. It’s got a thick texture like butter and a sort of sweet nutty flavor. It’s the best to put on my Light  as a Feather Scone recipe.

Here is video thanks to Chef John at Food Wishes YouTube Channel.

Clotted Cream

 I am stamping in Oz and eating scones with clotted cream and here they are fresh and warm.

BethAnn 

Recipe: Light as a feather scones

Beth Ann’s Light British Scones 

3 cups (15 ounces) all-purpose flour

1/3 cup sugar

2 tablespoons baking powder
1/2 teaspoon salt

6 tablespoons unsalted butter, cut into 1/4-inch 

2 tablespoons shortening

1 cup Half-and-half

1 large eggs

I prefer  half-and-half  in this recipe, but whole milk  or low-fat milk  can be used. It will affect how light your scones turn out. I recommend that you use the half-and-half.

For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. These scones are best served fresh, but leftover scones may be stored in the freezer and reheated in a 300-degree oven for 15 minutes before serving. Serve these scones with jam as well as salted butter or clotted cream.

Adjust oven rack to lower middle position and heat oven to 425 Fahrenheit. Line rimmed baking sheet with parchment paper or a silicone mat. 

Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and shortening and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.  

Transfer mixture to large bowl.

Whisk milk and egg together in second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.  It may still be crumbly.

Transfer dough to lightly floured counter and gather into rectangle. Put any crumbly bits on top of the rectangle. Use your bench scraper to fold the rectangle In thirds like a letter.  Turn 1/4 turn and press out into a rectangle again about an inch thick. Fold it again into thirds like the letter. Do this three more times. 5 times total. By this time your scone dough should be fully incorporated and ready to cut. 

Using floured 2 1/2-inch round cutter, cut  out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into a rectangle and cut again. You should get about 12 scones. If there are any scraps left over you can form it into a monster scone but it will not be as tender as the first cut for the second cut.

Brush tops of scones with reserved milk mixture. Bake at 425 degrees Fahrenheit and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack.  Serve scones warm or at room temperature.

Monday Movies: Holiday gift tags-this is fun!!

I'm on vacation in CA!   enjoying it immensely!
See you soon so we ca Stamp in Oz together
BethAnn

Recipe: ARTISAN CHEESE BREAD

 This is a terrific variation on and no need bread recipe. The credit all goes to "Artisan bread with Steve."   The flavor obtained through this long rise, is fantastic. It's far better than any white bread recipe you may have tried in the past. I encourage you to check out Steve's YouTube. Try it!
I'm stampin in Oz, BethAnn 🐾👍🏻

Recipe: No-Knead Wet Bread

Wet Bread Recipe

3.5 cup flour

1/2 teaspoon of yeast

1.5 teaspoon kosher salt

14 ounce cup of water

Minimum 8-24 hours to rise

Deflate it. 

Spray 9x5" loaf pan with cooking spray. 

Put mixture in pan. Let rise 1.5 hours it should be to the top of the pan.  See the picture below.

Be sure to preheat your oven to 400°F. 

Bake at 400 for 40 mins  The internal temperature should be 200°-206°F. 

Let sit for 20-40 minutes before you cut into it. 

Mixed

After 8 hours and I have deflated the dough and placed in the pans  

This is after an hour and a half rise in the pans. It's ready to go in the oven at  400°F  for 40 minutes.  If it isn't to the top of the pans, it's not ready to bake. 

This is with the artists in bread looks like after it's been baked. Leave a comment below if you try this recipe.

Bread: Challah

This is a Challah that I made for my daughter-in-law. This is absolutely a delicious bread. It has quite a bit of fat in it so it lasts and stays moist for several days. If you're interested in the recipe, comment below. 

Recipe: Mrs. Clause's Hot Cocoa Mix

MRS. CLAUSE'S  HOT COCOA MIX This hot cocoa recipe is so nice to package in mason jars for Christmas gifts!! Add a cute tag and watch the SMILES!!!

Ingredients:
 6  2/3 cups of nonfat dry powdered milk.         .1 cup instant chocolate drink mix    1  5 oz. package cook and serve chocolate pudding mix.... 1/2 cup powdered sugar    1/2 cup powdered non dairy creamer    1/2 cup baking Hershey's cocoa
Instructions:
  In a large bowl, combine all ingredients . Store in an airtight container for up to 3 months.   Add a tag: Directions:  To prepare, dissolve 1/3 cup mix with 1 cup hot water. Serve with yummy marshmallows..  Makes 9.5 cups..  ( I also like to add the tiny dried mini marshmallows to this mix.. Crushed peppermint candies, or mini chocolate chips can also be added to dry mix..)  enjoy!

Be sure to visit me for your Stampin' Up! Products. Go to StampinOz.Stampinup.net - I'd love to be your Stampin' Up Creative Coach. 

Recipe: Banana Nut Bread: wrap, gift tag and bow -perfect gift

Banana Bread

One loaf 4x 8 loaf pan

INGREDIENTS

2 to 3	very ripe bananas, peeled
1/3	cup melted butter
1	teaspoon baking soda
	Pinch of salt
3/4	cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
1	large egg, beaten
1	teaspoon vanilla extract
1 1/2	cups of all-purpose flour Optional 1/2 c pecan pieces

INSTRUCTIONS

1.	METHOD
2.	1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
3.	2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
4.	3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Mix in the pecans (or walnuts) last.
5.	4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean.
6.	5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Recipe: Pineapple Upside-down Cake

INGREDIENTS

3	tablespoons butter
1/2	cup light brown sugar, packed
9	slices canned pineapple in juice, drained
5	maraschino cherries
1 1/2	cups sifted all-purpose flour
2	teaspoons baking powder
1/4	teaspoon salt
1/3	cup solid vegetable shortening
2/3	cup granulated sugar
1	large egg
3/4	teaspoon vanilla extract
2/3	cup milk

INSTRUCTIONS

1.	Preheat the oven to 350 degrees F.
2.	Place the butter in an 8-by-8-by-2-inch square baking pan and set it over low heat to melt. When melted, sprinkle the brown sugar over the butter. Arrange the pineapple rings in a single layer on top of the sugar, making 3 rows. Cut the maraschino cherries in half, and place one half, cut-side up, in the center of each pineapple ring. Set the pan aside.
3.	Sift the flour, baking powder and salt, then sift once more. Set aside. Using an electric mixer, mix together the shortening, granulated sugar, egg and vanilla. Blend in the flour mixture alternately with the milk, beginning and ending with flour. Stir only enough after each addition to combine.
4.	Pour the batter carefully into the pineapple-lined baking pan and bake for 40 minutes. Test for doneness by inserting a toothpick in the center or pressing the cake lightly with a fingertip; if the impression springs back, the cake is done. Run a knife around the edges of the pan and place a serving dish on top. Invert the cake onto the serving dish. Leave the pan inverted over the cake for several moments to allow the syrup to soak into the cake.

Recipe: Cheesy Olive balls

This is a great appetizer recipe.  I always receive many compliments when I bring these to a party.  They are good warm or room temperature.

Happy Holiday-bake them some love,
Army Mommy

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Cheesy Olive Balls

"I based this recipe on one from a famous Virginia

    Colonial tavern, but I've had much better success with this one

    than the one published in their cookbook. It's great for

    parties, picnics, or potlucks. It will also freeze well

    (uncooked) for quick prep anytime! Prep Time: approx. 40 Minutes.

    Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour 10

    Minutes. Makes 45 olive balls (45 servings).

   Printed from Allrecipes, Submitted by M. Hammond

18 1/2 ounces extra sharp

    Cheddar cheese, shredded

 1/2-cup butter, softened

 1/2-teaspoon paprika

 1 1/2 cups all-purpose flour

 45 pitted green olives

Directions

1 Allow cheese to sit out until it is at room

temperature. In a large bowl, mix together the cheese, butter and

paprika using a pastry blender. Gradually mix in flour, first

using the pastry blender, then using your hands. Mix until

the dough pulls together. It should form a solid ball with

a smooth appearance, but have a crumbly texture when

pulled apart. If dough appears too dry, add more shredded cheese.

2 Preheat the oven to 375 degrees F (190 degrees C).

Pinch off a small piece of dough, and cover an olive with

it. Roll gently between your palms to smooth and seal the

olive inside the ball. Place onto an ungreased cookie sheet

and repeat with remaining dough and olives. Place the tray

of covered olives into the refrigerator for 10 minutes to

firm up.

3 Bake for 20 to 25 minutes in the preheated oven, or

until browned.  (they don't brown much) Serve hot or at room temperature.

Freezing:

Roll dough around olives, and place in an airtight

container, separating the olive balls with layers of waxed paper.

To bake, do not thaw and place on an ungreased baking sheet. Bake for 25 minutes.