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Thursday, April 28, 2011

Amish Friendship Bread

Hi, I'm a little late posting this one!! I met Judi Tittle at the WEEC Sharathon this past March. We were both volunteering in various capacities. I noticed several mini loaves of a cinnamon-sugar bread in the kitchen. Turned out, they were gifts for the volunteers working the event, made by Judi.

I discovered later when visiting with her in the kitchen as we worked, that she got her first batch of starter from a friend at church. The friend had been giving them to everyone. It had even gotten to the point where she would leave them on the doorstep, ring the bell, and run for the car!! LOL Not everyone was glad to see that starter!!!

But Judi's starter was like that parable Jesus talked about where the seeds fell on good ground. A ministry opportunity took root the day Judi got hers. She has perfected the recipe to make the bread over the years, trying out several different ones, then sticking to the one she liked best.

I was one of the fortunate to get a BIG loaf to take home. I shared it...but I admit, I savored a bigger portion, and enjoyed it immensely over several days.

Judi tells me that she has sent starter to several states even!! Another fun story is one in which a little 3 year old girl tasted the delicious loaf and nicknamed it "Judi Bread." I love that!!

I will never think of it again as Amish Friendship Bread...Judi Bread has a warmer homier feel to it.

Amish Friendship Bread (Judi Bread)

The Initial Starter
1 cup sugar
1 cup flour
1 cup milk
Combine the ingredients in a large, deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar.

Stir every day for 17 days, using a plastic or wooden spoon.
On day 18, do nothing.
On day 19, 20, 21, stir.
On day 22, stir and add 1 cup milk, 1 cup flour, and 1 cup milk. Stir again.
On days 23, 24, 25, and 26, stir.
On day 27, add 1 cup flour, 1 cup milk, and 1 cup sugar. Stir, you should have about 4 cups of starter.

Give one cup to 2 friends, and keep the 2 remaining. Use one to make the bread, and use the other to keep the starter going.

Feeding the Starter
On the day you receive your starter, do nothing
Day 2-3-4-5: Stir with a wooden spoon once each of these days.
Day 6: Add one cup of flour, 1 cup sugar, and 1 cup of milk. Stir well.
Day 7-8-9: Stir with a wooden spoon once each day.
Day 10: Add 1 cup flour, 1 cup, sugar, 1 cup milk. Stir and pour into separate containers (1 cup per contaner) Keep one for yourself, and give 2 away. Make the bread with the remaining one.

(finally!! :-) Making the bread

To your starter add:
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

Mix well.

In a separate bowl combine:
2 c. flour
1 cup sugar
1-1/2 tsp. baking powder
2 heaping tsp. cinnamon
1/2 tsp. salt
1 cup nuts (opt.)
1 large box of instant vanilla pudding

Add dry ingredients to wet mixture. Stir well.

Mix together 1/2 c. sugar and 1 tsp. cinnamon. Grease loaf pans and coat them with a portion of the cinnamon sugar. Fill the loaves 2/3 full. Sprinkle cinnamon sugar on top.

Bake at 325 for 1 hour or until the loaves test done. Check large loaves at the 45 minute point. Mini loaves will bake in about 20-25 mins. (Inserting a tooth pick into the loaf with it coming out clean indicates doneness.)

Cool 10 minutes in the pan before turning out to cool completely

Recipe yields: 2 large loaves

Monday, April 18, 2011

Daddy's MACARONI AND CHEESE

8 oz. elbow macaroni
8 oz. Velveeta (pasteurized process Cheese spread)
1/4 c. butter
1/2 c. flour
salt and pepper, to taste
1 (12-oz.) can evaporated milk 2-4 oz. sharp cheddar, grated
1-1/2 c. milk

Cook pasta in boiling salted water for 6 min's or until it's still a little on the firm side.
It will cook through when baked. 8oz=6-1/2 c. cooked.

Melt butter in a saucepan, then whisk in flour. Incorporate the evaporated milk a little at a time, whisking until smooth. Add the rest of the milk, stirring constantly with whisk over medium heat until thickened. Salt lightly to taste. The cheese will also be salty so keep this in mind as you season.

Spray a 2-1/2 qt. casserole dish with non-stick spray. Place 1/2 of the macaroni in the dish, top with 1/2 of the Velveeta, cut in very small chunks, and ½ of the white sauce. Repeat layers and top with the sharp cheddar.

Bake in a 350° oven for 40- 45 minutes until cheeses are melted and sauce is bubbly. Serve immediately.

Sauce will thicken as it sits, so add a little milk when reheating casserole.

Note: My dad made the best mac and cheese in the world-or maybe it just seemed that way a bunch of hungry kids. The "blue box" just can't compete with this. Be sure to salt the water well-pasta is bland without it. Feel free to add ham chunks or your favorite cheese as part of the mix. Velveeta melts so smoothly that it should at least be part of the sauce.

Wednesday, April 13, 2011

My Favorite Cheeseball

This is today's shared recipe from my Confectionately Yours radio spot on WEEC 100.7 FM in Springfield, OH.

Sometimes I roll the cheese ball in nuts, sometimes I pack it in a country style crock. Serve with crackers and garnish with some beautiful grapes and a bunch of parsley for a pretty presentation.

MY FAVORITE CHEESE BALL

10 oz. sharp cheddar cheese, grated
8 oz. cream cheese, softened
soy sauce, to taste(about 1 Tbs.)
garlic powder, to taste(start with about 1/4 tsp.)
onion powder, to taste
chopped toasted pecans, 1-2 cups

Beat cream cheese until soft and creamy. Add seasonings, then add grated cheese, a little at a time until it is incorporated. Roll into a ball and then into toasted nuts.

Refrigerate, but allow to soften before serving. Can be made 2-3 days before serving.

Toasted nuts

pecans, any amount
salt, optional

Spread onto a cookie sheet and place in preheated 350° oven. Bake for 10-15 minutes until lightly toasted. Stir often, every 3-4 minutes and watch closely as they can quickly go from toasted to burned. Remove from cookie sheet immediately after taking out of oven. Season if desired. The nuts will continue to toast if left on hot cookie sheet.

Note: I serve this recipe in shape of a pinecone at Christmastime. Make cheese ball into a tear drop shape. Use whole roasted almonds to simulate the 'petals' of a pinecone. Start at the pointed end of cheese ball and insert one end of the whole or sliced nut. Overlap one row onto the first until the cheese is covered. Use artificial pine greenery to garnish the top.

The "cheese story" that preceded this recipe from WEEC segment was as follows:

As I was making my favorite cheese ball, I was reminded of my favorite cheese story.
My son is now 20 years old, but when he was 4, he was invited to a birthday party at a kiddy restaurant that I consider is the nightmare of all nightmares for parents. There was annoying non-stop singing from puppet characters and over excited kids running in all directions. The decibel level was unbelievable!!

My son was enthralled with the guy in the giant rat costume. He chased him all over the place. The character guy finally left the play area to get away from my son and his playmates. I can still visualize the picture of that small boy with the pink cheeks and glowing eyes as he ran up to me and said, “Oh, Mommy, I just met Chucky Jesus.”

We laugh over that story every time I tell it. Now I DID talk to Andrew later and clear up his misconceptions. There WAS a difference between the guy in the rat suit and the Savior of the world, but for a few glorious moments my son thought this Jesus person he had heard about lived in an amazing place where you could play non-stop and have pizza for every meal.

It was a 4 year olds idea of heaven.

I have an idea of heaven myself and a pretty good imagination, but I don’t think I can grasp just how wonderful heaven is going to be. When I see a beautiful tree blossoming in the Spring, mountains, or an ocean view, I marvel at the ability of the Lord to create such beauty. It reminds me of Him, but then I realize….God has saved the best for last. I have heaven to look forward to.

If you know Jesus as your Savior, you do, too. Hang in there ya’ll….the best is yet to come!!!

I am Sue Murphy….and I am Confectionately Yours

Monday, April 11, 2011

Today's Circle Of Friend's Recipe

I LOVE my bread machine!! I can throw in a few ingredients, hit a button, and in 90 minutes come back to dough ready for shaping and a second rising. After about 45 minutes of rising, and 8-10 minutes of baking time, the smell of fresh bread perfumes the house.


BREAD MACHINE ROLLS
(My "go-to" recipe for yeast bread)
1 egg
3 T. olive oil
4-1/2 c. bread flour
2-1/2 tsp. rapid rise yeast (I use Saf-Instant)
1&1/2tsp.salt
1/3 c. sugar

Place egg in measuring cup and add enough warm water to bring total amount to 1-2/3 cup. Pour into bread machine pan. Add rest of ingredients in order given. Set machine to dough setting. This cycle should run about 80 minutes.

When cycle is complete, remove dough. Punch down dough to remove air bubbles. It should be smooth, elastic, and easy to shape. If handled too much the gluten will activate and make the dough tough to manipulate. If difficult to shape, allow to rest 5 minutes for the gluten to relax.

Roll dough into long tube shape and cut 24 pieces for rolls or 16 pieces for sandwich buns. Roll dough into an oval shape for deli style rolls or round for hamburger buns.

Place dough on greased cookie sheet. Spray with nonstick baking spray and cover with plastic wrap. Place in a warm draft free place and allow to "proof" or rise for 45 minutes or until doubled. Preheat oven to 350° and bake rolls
for 9-13 minutes until light brown.

Brush with melted butter immediately after removing from oven. This will soften the surface of the rolls. Store in airtight container when completely cool.

--You may refrigerate dough after shaping and let it "cold rise" in the refrigerator overnight (up to 16 hours). Remove from fridge and allow rolls to come to room temp while oven preheats. (It takes about 30 minutes for the dough to come to room temp, and an additional 45-60 minutes for the second rising to occur.
--Dough may also be frozen after shaping. When completely frozen, transfer to a freezer bag. When ready to use dough, preheat oven to 200°, then turn oven OFF when it reaches set temp. Place rolls on greased cookie sheet, spray with nonstick spray, cover with plastic wrap and place in the warm oven to rise for 60-85 minutes or until doubled.
Remove from oven, then preheat to 350° and continue as directed above. Remove plastic wrap before baking. (I use this oven method for my initial proofing also-it takes about 30-45 minutes for dough fresh from the machine to rise.)

Note: Try not to be intimidated by yeast breads. I had some failures early on when I didn't know what the dough was supposed to look like when risen or what was"doubled."

I didn't attempt bread again until the bread machine came along. It kneads evenly & the instant yeasts of today make the most of our limited kitchen time and yield great results.

Honey Butter

Softened butter-1/2 cup
3 T. honey
Mix together. Drizzle a little extra honey on the top. Serve at room temp with homemade rolls.

Wednesday, April 6, 2011

Burnt Cream

I have collected recipes for over 33 years. This one came from a now defunct restaurant in Fairbanks, AK. We were stationed there in the military over 20 years ago.

This recipe is included in my cookbook, Baking A Memory. I self published it 3 years ago.

Burnt Cream

2 c. whipping cream
1/2 c. sugar
4 egg yolks
2 tsp. vanilla (Mexican, if possible)

Heat cream until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Whisk a small amount of the heated cream into the egg yolks, gradually adding more until all is incorporated. Add vanilla.
Pour about 1/2-2/3 cup. into custard cups. Place in large pan or casserole dish. Add enough water to the pan, bringing water level about 1/2" up the sides of the cups.
Bake in a preheated 350° oven about 45 minutes or until set. Cool to room temp, then cover and refrigerate.
For authentic creme brulee-at serving time, sprinkle extra sugar on top and broil until it melts and is golden brown. As the sugar cools, it will form a sweet crust you must break through to enjoy the creamy custard. I prefer it plain, garnished with mandarin oranges and mint. Yield: Four-1/2 cup servings

Note: I have successfully made this with half and half instead of cream and also fat free half and half with Splenda as the sweetener for those with lower fat/calorie restrictions.

I have also baked this in glass punch cups, making sure to allow the custard to cool for 20 minutes in the water bath, then removing it to cool completely before refrigerating.





Childhood Chocolate Cake Recipe

The following is a recipe shared on my early morning segment at the best radio station EVER!! Love WEEC @ 100.7 FM in Springfield, OH. Hopefully, a picture of this wonderful cake will be added to this blog post soon-I will be making it for my son's 20th birthday very soon.

CHILDHOOD CHOCOLATE
BUTTERMILK CAKE
Chocolate cake
2 c. all purpose flour
1/2 c. buttermilk
2 c. sugar
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
14 c. unsweetened cocoa
1 tsp. baking powder
1 c. water
1 tsp. vanilla extract
1 c. unsalted butter

Mix water, butter, and cocoa in a saucepan and heat until butter is melted. Combine
flour, sugar, salt, baking powder, and baking soda in mixing bowl.

Add eggs and buttermilk, then the hot cocoa mixture. Combine with mixer until well incorporated.

Grease and flour two 8 or 9" cake pans and preheat oven to 350°. Pour batter into
prepared pans and bake for 25-30 minutes or until they test done. Allow to cool for 10-15 minutes before removing to a rack to cool completely.

Icing should not be made until cake is cooled. Lay first layer on plate with strips of wax paper under it
before starting to make the frosting. This will keep the plate edge neat.

Cooked Chocolate Icing
1-1/2 c. sugar
1/2 c. butter
3/4 c. evaporated milk
1 tsp. vanilla
1/4 c. cocoa powder

Melt butter in a small saucepan. Add sugar, cocoa, and evaporated milk. Stirring constantly over medium high heat, cook mixture.
When it reaches a rolling boil, cook for 3-5 minutes until it reaches 234° on a candy thermometer or a spoonful of mixture dropped into a cup of cold water forms a "soft ball."

Remove from heat, add vanilla and beat for 1-2 minutes. Pour enough on the first layer to just cover it, then place the second layer on top. Pour the rest of the icing mixture on top and smooth icing quickly over the sides.
It should set up rather quickly, so work fast. Icing should form a slight grainy "crust," but remain soft underneath. Remove wax paper strips. Store covered at room temp.

Note: As a kid, we had a neighbor that often baked her signature chocolate cake for our large family. When Miss Doris passed away, her recipe died with her. No one took the time to record it as she added a bit of ‘this’ or a little of ‘that.’ She used no fancy ingredients, just pantry staples, and made a cake I still dream about today. I've tried to recreate that cake here.

"Confectionate"-ly Yours,

Sue