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FRIENDSHIP BREAD
Starter:
2 cups flour
2 cups milk
2 cups warm water
2 cups flour
1 pkg dry yeast
2 cups sugar
Day 1: In a glass or ceramic bowl, combine 1st
three ingredients thoroughly. Leave on counter uncovered: DONT REFRIGERATE!
Days 2, 3 and 4: Sit well with wooden or plastic
spoon (NOT METAL ! )
Day 5: Stir and add 1 cup milk, 1 cup flour and 1
cup sugar- Stir well.
Days 6, 7 and 8: Stir with wooden or plastic spoon.
(DO NOT use Metal Utensils.)
Day 9: Stir and add another 1 cup milk, 1 cup flour,
and 1 cup sugar. Stir Well.
Day 10 and 11: Stir well.
Day
12: Ladle 1cup starter into each of 4 containers and refrigerate. Use one to make the bread recipe that follows, keep one
for yourself to use at another time and give the other 2 to friends.
FRIENDSHIP BREAD
1 cup starter at room temp 2 teaspoons baking powder
3 eggs
½ teaspoon cinnamon
2/3 cup vegetable oil
1 teaspoon baking soda
3 teaspoons vanilla
1 teaspoon salt
2 cups flour
1 cup chopped pecans
1 cup sugar
2
med apples-peeled and
chopped
Preheat
oven to 350F. Grease two 9 X 5 inch loaf pans.
In a large bowl, combine starter, eggs, oil and vanilla. Add dry
ingredients and blend together. Fold in nuts and apples and transfer batter to prepared loaf pans. Bake 40-50 minutes, tip onto cooling rack to finish cooling completely.
Ok.. Now THAT's the original recipe. I have about
50 different variations on this, but I wanted to start you out with the basic recipe. This Basic Recipe was given to me by
a Retired Air Force Coronel about 12 years ago. He is a wonderful guy and I Truely Love him to this day. We would have
"Bake Offs" and compete for the best variation. I consider the competition a "draw", but unofficially, I will
forever give him 1st place in my heart.
Variations to the Basic recipe follow. I would also like
to hear some of yours.
Banana Nut Bread:
Substitute a small pkg of vanilla pudding for one cup
of flour, add 4 bananas. (I usually add 6 bananas, double to recipe, and add a large pkg of vanilla pudding for a cup of flour.)
You may need to add a splash or two of milk if too thick. Add pecans.
Coconut: substitute a pkg of coconut pudding, and a cup
of coconut plus a cup of flour.
Chocolate:
1 cup of COCOA and a pkg of chocolate pudding, add 1
cup of chocolate morsels. You may also want to add pecans. Do not add the flour.
Carrot Cake: When I juice carrots, I save the pulp and
use 1 cup of pulp, a sm pkg of vanilla pudding and a cup of raisins.
Strawberry: 2 cups of fresh strawberries, and a large
pkg of starwberry pudding.
To the original recipe: I substitute a pkg of vanilla
pudding and 4 apples.
Get where I am going with this? It has SO Many variations
and is a lot of fun. I don't think I've ever made a variation I didn't like.
I only use 1/2 c of sugar and 2/3 t salt, and when I
double the recipe I use 1 c of sugar and 1 and a quarter t. salt. I also only add 1 c. of oil when doubling.
(This is one of those cases when 1 may be good but twice
as much ISN'T the rule ! )
The Following recipe is H.A.S. Annual Picnic-Tested by
IOand ME!
-WILD FERAL HOG:
Throw the dead and cleaned hog on ice and water
for 3 days to clean the blood out. A cooler is the perfect spot, since you can drain off the bloody Mess ( ! ) as the
ice melts.
Stuff the inside also with ice to keep it cold. Drain
frequently and add more ice. On the last night, add several bottles of red wine or a 12 pack of beer.
It will be ready to throw on the pit on the 3rd or 4th day. Take it off the ice and hose it down. Stuff it with the
following spices:
Lots of garlic (I used about 8 heads, depending on how
large your hog is. I usually get a 40 pounder.)
Add onion in large quarters. In a bag combine: lemon
pepper, seasoned salt, oregano, thyme, Garlic powder, Cajun seasoning, powdered red pepper.
Then I add a handful of jalapenos and sliced limes. I
season the outside of the hog after I've seasoned the inside.
Wrap it in aluminum foil. (Use several layers of the
thik variety. Cheap "dollar store" variety won't work- it will split open and burn you. .. ok- don't ask how I know this..
)
Close the pit and cook that hog until the meat starts
coming off the bones. You may want to check on it after an hour, and turn it over on the grill. Open the aluminum foil slightly.
(This will probably happen anyway while turning. )DONT GET BURNED !
Eat with sliced tomatos with an olive oil and garlic
dressing and some garlic bread. Hey! NO Vampires in my neighbourhood. :-)
A friend of mine likes to soak his hog in Thousand Island
Dressing and lemon. That is good too, but I like mine SPICEY !
I grill my venison and lamb the same way. LOTS of spice.
