STARTER MIX FOR AMISH FRIENDSHIP BREAD           

1 pk. active dry yeast
2 1/2 cups warm water
2 cups flour
1 tablespoon sugar

Dissolve yeast in 1/2 c. warm water in a deep glass or plastic
container. Stir in remaining warm water, flour, and sugar. Beat
until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE.
The starter requires 10 days for fermentation as follows.

Days 1,2,3, and 4 - Stir Batter.

Day 5 - add 1 cup each milk, flour and sugar and stir.

Days 6,7,8 & 9 - stir batter each day

Day 10 - add 1 cup each flour, sugar, milk and stir.

The batter is ready to use.

This makes 3 cups batter to use in recipes. If you want,
you may pour 1 cup batter each into 3 containers and give
1 or 2 away.

Yield:  2 loaves

1 c. starter                                2/3 c. oil
1 1/2 tsp. baking powder          1/4 tsp. baking soda
3 eggs                                       1 c. sugar
2 c. flour                                   1/2 tsp. cinnamon
Dash nutmeg                             Raisins, nuts, dried fruit, etc.
(optional

Combine ingredients. Pour batter into 2 greased loaf pans,
8 x 3 x 2 in. each. Preheat oven to 350; bake for 1 hour or until dry.

HAM AND APRICOT PRESERVE TEA SANDWICHES

Makes 8 tea sandwiches

4 thin slices raisin-pumpernickel bread

2 tablespoons apricot preserves

1 tablespoon Dijon mustard

1/4 pound Virginia ham, thinly sliced

Spread one bread slice with half of the preserves. Spread another

slice with half of the mustard. Fill with half of the ham slices and

close. Repeat using the remaining bread, preserves, mustard and ham.

Trim the crusts from the 2 sandwiches. Cut each into 4

finger sized sandwiches.

1 package (9 ounces)devil’s food cake mix

1/2 cup confectioners’ sugar

1 package (3 ounces) cream cheese, softened

2 tablespoons butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups milk

1 box (3.9 ounces) instant chocolate pudding mix

2 cups frozen whipped topping, thawed

8-inch plastic flowerpot

2 plastic drinking straws

2 silk flowers

8 gummi worms

Prep Time: 30 minutes plus chilling

Baking Time: 35-40 minutes

Makes 8 servings

1. Preheat oven to 350F. Coat a 9-inch round cake pan with cooking spray. Prepare cake mix according to package directions. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool cake completely in pan on a wire rack.

2. Remove cake from pan; cut into pieces. Place one-third of cake pieces in a food processor. Process until crumbs form; set aside. Repeat with remaining cake pieces.

3. Combine confectioners’ sugar, cream cheese, butter and vanilla in a large bowl. Beat with an electric mixer on low speed just until combined. Beat on medium speed until smooth, 1-2 minutes. Add milk and pudding mix; beat on low speed until well combined. Fold in whipped topping.

4. Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot). Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.

5. Chill for at least 3 hours before serving. Place plastic straws in pot; trim as needed. Insert silk flower into each straw. Tuck ends of gummy worms in cake “dirt” just before serving.

Per Serving: 486 Cal.; 6g Protein; 25g Fat; 57g Carb.; 503mg Sodium; 105mg Chol.; 1g Fiber.

Tip: Frozen whipped topping can’t be thawed in the microwave; thaw it in the refrigerator. A 16-ounce container will thaw in about 6 hours.

Chilled Sweet Peach Raspberry Soup
20 oz. unsweetened frozen peaches, sliced (let thaw slightly)
1/3 cup sugar
1 1/2 cups water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. cornstarch dissolved in 3 Tbsp. water
3/4 cup fruity white wine
2 ripe peaches
sour cream, for garnish
1 cup fresh raspberries, for garnish
In a saucepan, combine sugar, water, cinnamon and nutmeg and bring to a
boil. Boil for one minute. Add the cornstarch and stir until the mixture
thickens and boils. Stir in wine, and transfer mixture to a bowl.
Puree frozen peaches in a food processor and add to a bowl. Cut the
fresh peaches into thin slices and add to the soup. Cover and refrigerate.
When ready to serve, garnish the soup with a dab of sour cream and
several raspberries.

Corn Chowder

Makes: 4 Servings

Ingredients

1 cup Sliced leek or onion

1 cup Sliced carrot

1 small Baking potato cubed

1 cup Defatted chicken broth

2 cup Evaporated skim milk

1 cup Frozen whole kernel corn

2 tbsp Chopped parsley

Salt & pepper to taste

Preparation

1. In medium saucepan, combine leek, carrot and potato with chicken

broth. 2. Cover and simmer 10 minutes or until vegetables are tender.

3. Puree then add milk and corn. Heat without boiling, to serving

temperature. 4. Season to taste with salt and pepper. 5. Serve

sprinkled with parsley.

Recipe from: Better Homes and Gardens, “Salad Book,” — 1969.

2 TB vinegar
1 tsp. celery seeds
1 tsp. mustard seeds
3 large potatoes, peeled cooked and diced
2 tsp. sugar
2 cups cabbage, finely shredded
1 can (12 oz.) corned beef, chilled and diced
1/4 cup green onions, thinly sliced
1/4 cup dill pickle, chopped
1 cup mayonnaise or Miracle Whip salad dressing
1/4 cup milk

Combine vinegar, celery seeds and mustard seeds and set aside.

Peel and cook potatoes in enough boiling salted water to cover for
30 to 40 minutes or until done. Drain, cool and dice.

While potatoes are still warm, drizzle with the vinegar, seed mixture.

Sprinkle with sugar and 1/2 teaspoon of salt. Chill.

Before serving add cabbage, corned beef, onion, and pickle to potatoes.

Combine mayonnaise, milk, and 1/2 teaspoon salt.

Pour mayonnaise mixture over corned beef mixture and toss lightly.

Serves: 6 to 8.

Carnival of the Recipes #151 - Special Diet Edition

The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.

Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.

To learn more about future recipes carnivals visit here.

A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.

Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.

Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.

Famous Recipes cooks up Low-Fat Roasted Cauliflower

Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot

Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.

Roasted Corn And Green Chile Soup. 

Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.

Christmas In July - Christmas Recipes July 22, 2007

This Week’s Christmas in July Edition of the Carnival of the Recipes is being hosted at Christmas Recipes

This very special Christmas-themed Recipe Carnival provides some absolutely amazing Holiday Recipes.

April Fools Carnival of the Recipes

The April Fools Carnival of the Recipes comes with a special surprise. The carnival is hosted at Blog of the Day Awards located at April Fools Day Carnival of the Recipes

Every participant in this week’s Carnival of the Recipes is hereby awarded the Blog of the Day Award for April 1, 2007. To get the Award Code you can visit the Award Code Page

Blog of the Day Awards is a feature of Famous Quotes and presents daily awards for the best blogs submitted by visitors.

Some featured Recipes include: Crock Pot Chicken Wild Rice Soup posted at Chicken Recipes Heavenly Hots posted at Pancake Recipes Buffalo Chicken Wings posted at Chicken Recipes Slow Cooker Barbecued Turkey Sandwich posted at Slow Cooker Recipes. Tailgate Potato Salad posted at Famous Recipes Fruit and Nut Easter Eggs Huckleberry Merlot Sauce posted at Diabetic Recipes Basic Fried Chicken Recipe posted at Famous Recipes

Next Week’s Carnival will be hosted at Diabetic Recipes and will have a theme of both Diabetic Recipes and Easter Recipes

Irish Recipes - Carnival of the Recipes - The Luck of the Irish Edition

Irish Recipes Carnival of the Recipes is hosted at Sun Comprehending Glass

This week’s Carnival of the Recipes includes Slow Cooker Recipes submission of an excellent Irish Stew Recipe, Irish Soda Bread from Diabetic Recipes and a Chicken Recipe for Irish Roast Chicken as well as a Crockpot Chicken and Veggies from Chicken Recipes …

… For Famous Irish Recipes we get World Famous Recipes doing Irish Jig Dessert containing Sugar, Whiskey, and Cream while Famous Recipes presents Irish Flag Cookies …

It won’t be long until the Easter Recipes Carnival of the Recipes is upon us.