While we're all thinking of food... (oven, place, warm)

[Elcarim]

Talk about woefully small! That's one of my big dreams to find a large kitchen in a home there. I love to cook and our family has always spent much of their time gathering in the kitchen - always a huge family affair at Grandma's or Mom's. But in my kitchen....well, I'm always stuck in there on my own!

[moughie]

Originally Posted by Zymer

Thanks El, I'll keep that in mind. I might need some assistance, especially since many of the recipes consist of only a list of ingredients with little or no actual instructions on what to do with them, not even times or temperatures.

Might also need volunteers to actually make some of these things, to test and adjust for modern appliances, too.

I'm thinking that all who have helped should get complimentary copies, and a mention in the dedication/foreword (at the very least).

Count me in too zymer. I can test the Maine recipes for adaptability in the
Southwest Sonoran kitchen!!

You know it is so freekin dry here, that my baked goods never seem to come out as they should. Maybe I need quadruple doses of buttermilk- better yet, a buttermilk bath to help my poor dried out skin. We all turn into lizards after living out here

[AlisonL]

Originally Posted by Fort Lauderdale mermaid

"Of course, I have a couple friends who do not like chocolate, I truly do not understand that, either.

Are you kidding me? Some people don't like chocolate? That's just wrong.[/quote]

All the more for you and me!

[AlisonL]

Count me in too Zymer. I love to cook and love to eat. Hubby is a willing guinea pig. Haven't killed him yet, as we've been married almost 33 yrs. LOL

[island mermaid]

Originally Posted by AlisonL

Count me in too Zymer. I love to cook and love to eat. Hubby is a willing guinea pig. Haven't killed him yet, as we've been married almost 33 yrs. LOL

good for you Alison, re: not having killed the hubby yet. Mine dissappeared a couple months ago after I attempted a new dish. Haven't seen him since!

[Bewitched]

Friendship Bread Starter

Ingredients for Starter:

1 package active dry yeast
1 cup cup milk
1 cup flour
1 cup sugar


Procedure to make Starter:

Note: DO NOT use metal bowls or spoons and DO NOT refrigerate.

Dissolve yeast in small amount of warm water. Mix all ingredients together in an ample sized bowl or jar (it WILL grow). This is Day 1 of the starter.

Day 1: The day you receive the starter - Do nothing.
Day 2, 3, 4: Stir with wooden spoon.
Day 5: Add 1 cup each - flour, sugar, milk. Stir.
Day 6, 7, 8: Stir with wooden spoon.
Day 9: Do nothing.
Day 10: Add 1 cup each - flour, sugar, milk. Stir. Pour into 3 containers (1 cup each). Give 2 containers to friends along with this recipe. Keep 1 cup for yourself.


Note:

When giving starter away, only half fill the container and provide for some ventilation (like a small hole in top of jar). The starter does expand and unless the gases caused by the fermenting process are allowed to escape, they will build up and you could have an unwanted explosion!

Store the remaining starter in a container in the refrigerator and begin the 10 day process over again when ready. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

[Bewitched]

Friendship Bread

Ingredients:

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup Friendship Bread Starter - (*See starter recipe in above post)
3 eggs
2/3 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped nuts
2 apples - peeled, cored, chopped

Procedure:

Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans. Sift together flour, sugar, baking powder, cinnamon, baking soda and salt, set aside.

In a large mixing bowl, stir together the *starter, eggs, oil and vanilla. Gradually stir in the sifted ingredients, until just blended. Finally stir in the chopped nuts and apples. Divide the batter evenly between the two prepared pans.

Bake at 350 degrees for 50 minutes, or until a toothpick
inserted into the center of a loaf comes out clean. Makes 2 loaves.

Note:
Feel free to use other fruits and nuts...we used different fruits for different times of year....almost anything works well.

[mollysmiles]

Originally Posted by Fort Lauderdale mermaid

good for you Alison, re: not having killed the hubby yet. Mine dissappeared a couple months ago after I attempted a new dish. Haven't seen him since!

thought you said in another post you just saw him in Vegas a month ago, then went to the Canyon? I'm confused....

[Elcarim]

Thanks Bewitched! That's just what I needed.

[msina]

Thanks Bewitched,...lol,... something to drive me mad after the current canning craziness finishes up . (anyone got any jars? i keep running out!)