COOK OF THE WEEK - FRIENDSHIP CAKE RECIPES

Friendship according to Wikipedia, is a relationship of mutual affection between two or more people. Friendship is a stronger form of interpersonal bond than an association. A World Happiness Database study found that people with close friendships are happier.
Although there are many forms of friendship, some of which may vary from place to place, certain characteristics are present in many types of bond.
While there is no practical limit on what types of people can form a friendship, friends tend to share common backgrounds, occupations, or interests and have similar demographics.
This past week when at my hairdressers someone had left some starters of Amish Cinnamon Bread. A starter was offered to me so that lead me to thinking about way back when. Do you remember when “Herman” was going around? I also remembered receiving a starter for Friendship Fruit and working with it every day. So I searched through my shelves of recipe books and found my old recipes. I checked online to be sure they were still workable for people and to my amazement, I found every one, along with a Sourdough Bread starter. Today, July 7, as you read this article, my Amish Cinnamon Bread starter will be ready to share. Give me a call if you would like to have a cup of starter to try it out. (My telephone number, 515-373-6346, is always in bold print at the bottom of this article.)
The other recipes, I will also share are how to start the “starter.” And you will be able to share with your many friends or find a new friend to share with. The recipe given to me was in a plastic bag instead of a jar or bowl. I thought that was an excellent way of saving it and working with it every day.

Amish Cinnamon Bread
DO NOT use any type of metal spoons or bowl for mixing. DO NOT refrigerate. If air forms in the bag, let it out. It’s normal for the batter to rise, bubble and ferment.
Day 1 – Do nothing as this is the day that you receive the batter.
Go by the date on the bag.
Day 2 – Mush the bag.
Day 3 – Mush the bag.
Day 4 – Mush the bag.
Day 5 – Add to the bag 1 cup flour, 1 cup sugar and 1 cup of milk. Mush the bag to combine.
Day 6 – Mush the bag.
Day 7 – Mush the bag.
Day 8 – Mush the bag.
Day 9 – Mush the bag.
Day 10 – Follow the following instructions:
1. Pour entire contents of the bag into a NONMETAL large mixing bowl.
2. Add 1-1/2 cups flour, 1-1/2 cups sugar and 1-1/2 cups milk. Combine.
3. Measure out 4 separate batters of 1 cup each into four 1-gallon size zip lock bags. Keep a starter for yourself and give the others to three friends along with a copy of this recipe. It is helpful to write the date you are doing this on the bag.
4. Preheat oven to 325 degrees.
5. To remaining 1 cup of batter in the bowl, add 3 eggs, 1 cup oil, 1/2 cup milk, 1 cup sugar, 1/2 teaspoon vanilla, 2 teaspoons cinnamon, 1-1/2 teaspoons baking powder, 1/2 teaspoon soda, 1/2 teaspoon salt, 2 cups flour and 1 large box (or 2 small boxes) instant vanilla pudding.
6. Grease 2 loaf pans (or 4 small loaf pans). Dust the greased pans with the following mixture: 1/2 cup sugar and 1-1/2 teaspoons cinnamon.
7. Pour the batter into each of the loaf pans and sprinkle the remaining cinnamon sugar mixture on the top.
8. Bake 1 hour.
If you keep a starter for yourself, you’ll bake every 10 days. Enjoy!

Amish Friendship Bread and Starter
(Non-pudding version)
Starter:
1 package active dry yeast
1/4 cup warm water (about 110
degrees)
3 cups all-purpose flour, divided
3 cups sugar, divided
3 cups milk
Bread:
1 cup Friendship Starter
1 cup vegetable oil
2 cups flour
1 cup sugar
1/2 cup milk
1-1/4 teaspoons baking powder
3 large eggs
3 teaspoons vanilla extract
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup chopped nuts (optional)
Starter: In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container (NO METAL), combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. Consider this day 1 of the 10 day cycle.
On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour 1 cup sugar and 1 cup milk. Days 6 through 9; stir only. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite.
Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with Step 2). 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.

Amish Friendship Bread
(Without pudding mix)
Preheat oven to 350 degrees. Combine all ingredients (including Starter) and mix well. Pour into 2 well-greased and sugared 9 x 5-inch loaf pans. Bake for 40 to 50 minutes or until done. Cool 20 minutes before removing from pans. Makes 2 (9x5-inch) loaves.
Note: This is a delicious bread that can be adapted many ways. Make it plain or mix in your favorite fruit. Give the starter and recipe as a gift during the holidays!

Herman Starter
“This yeast starter went around many years ago. “Herman” is kept in your refrigerator and fed every five days. I found this to be called a “Sweet Sourdough Starter” now.
Ingredients for Starter:
1 cup flour
1-1/4 cups water
1/2 package dry yeast
(1) Mix starter ingredients in a bowl and let stand at room temperature undisturbed for 24 to 36 hours.
(2) If you already have your one cup of starter from a friend, disregard the above. Place starter in a medium bowl and combine it with the “First Day” ingredients.
On First Day:
1 cup flour
1 cup milk
1 cup sugar
(1) Cover and refrigerate.
(2) Stir once a day for 5 days.
On Fifth Day
1 cup flour
1 cup milk
1 cup sugar
(1) On the 5th day, place in a larger bowl and add the “Fifth Day” ingredients.
(2) Cover and refrigerate.
(3) Stir once a day for 5 more days.
On Tenth Day make “Herman German Friendship Cake.”

“Herman” German
Friendship Cake
2 eggs
2/3 cup vegetable oil
2 cups flour
1 cup sugar
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
2 teaspoons vanilla
20 ounce cans crushed
pineapple, well drained
1/2 cup raisins
1/2 cup chopped nuts
(1) Remove 3 separate cups of starter and give each cup to 3 friends with the recipe and instructions.
(2) They will not need to mix their starter or let it sit for 24 to 36 hours because you are giving them their starter.) Preheat oven to 350 degrees.
(3) Combine all of the “Tenth Day” ingredients with the remaining mixture.
(4) Pour into a greased and floured 9 x 13” pan.
Combine all of the “Tenth Day” ingredients with the remaining mixture.
Topping:
1/4 cup butter
1 cup packed brown sugar
1 tablespoon flour
(1) Combine topping ingredients and sprinkle on top.
(2) Bake for 40- 50 minutes.

“Herman” Blueberry
Muffins
1 egg
1/4 teaspoon salt
1 cup HERMAN Starter
1 teaspoon soda
1/2 cup blueberries
1 teaspoon vanilla
1/4 cup oil
1 cup whole wheat flour
1/4 cup sugar
Preheat oven to 425F. Combine dry ingredients in small bowl. Stir in blueberries. Combine wet ingredients in medium bowl. Add dry ingredients to wet ones. Prepare your muffin cups by oiling them and dusting them with flour OR you may spray your muffin cups with Baker’s Joy or another oil that has flour in it OR you may use muffin papers. Mix the wet and dry ingredients quickly and spoon into your muffin cups. Depending on the size of your muffin cups, and how full you fill them, this should be between 6 and 8 muffin cups. Bake at 425 for about 20 minutes.

“Herman” Pancakes
“These pancake are made with the Herman Sweet Sourdough Starter. They’re a wonderful tangy treat for breakfast.”
1 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons white sugar
1 teaspoon baking powder
1 cup Herman Starter
1/3 cup vegetable oil
2 eggs
1/2 cup milk
In a large bowl, mix together flour, baking soda, salt, sugar and baking powder. Add the “Herman” starter, oil, eggs and milk; beat well. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Potato Yeast Starter
(From cooks.com)
Potato Starter is similar to sourdough (or “Herman”) and was commonly used for home baking in times when commercial yeast was not available. For centuries, before packaged yeast was available, this method was used for leavening (tiny fermentation bubbles which make dough light and airy) breads.
2 large potatoes, peeled and
boiled
2 tablespoons flour
2 cups water (from cooking
potatoes)
1/2 teaspoon active dry yeast
1/2 cup unbleached flour
(approximate)
Take two good-sized Irish potatoes, peel and boil until done. Reserve 2 cups of the water in which the potatoes were boiled. When the water is lukewarm (not hot) add the yeast. Mash the potatoes until perfectly smooth and while they are still hot, add 2 tablespoons of flour, stirring until smooth. Stir in 2 cups of the potato water with yeast. Mix well. Stir about 1/2 cup of flour, or enough to make a moderately thin batter, the consistency of heavy cream. Cover lightly with a damp cloth and set the mixture in a warm place to rise, such as above a hot water heater or on top of the stove with the oven running perhaps.
When the potato starter is light and bubbly, it is ready for use. This yeast may be kept in a tightly covered jar for several days. Store in the refrigerator any that will not be used and use within one week. If the mixture will not be used within one week, discard half (or give it to a friend) and stir in another 1/2 cup flour to feed the starter. The mixture should smell like fresh yeast; if any liquid accumulates, stir it down. Discard potato starter if it begins to acquire a sour odor, and start again from scratch, using well-scrubbed utensils and containers. Add the liquid yeast to pancakes, waffles, quick breads, yeast breads, etc. Use it with additional leavening until the starter is active enough to stand on its own.

Friendship Fruit Starter
15 ounce can pineapple chunks,
drained
15 ounce can apricot halves,
drained
15 ounce can sliced peaches,
drained
10 ounce jar maraschino
cherries, drained
1-1/4 cups brandy
1-1/4 cups white sugar
In a large glass jar, combine drained pineapple chunks, apricot slices, sliced peaches, maraschino cherries, brandy and sugar. Stir gently with a wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid. This liquid is your starter for the Thirty Day Friendship Cake. This is also delicious drizzled over ice cream.

Thirty-Day Friendship Cake
(From All recipes)
I made this years ago and put it on vanilla ice cream. It made a delicious topping.
“If you are lucky a ‘friend’ will give you 2 cups of starter along with a piece of cake so you won’t have to go to all the trouble of preparing a starter. If you have the starter, begin with step 1. If you don’t have the starter, see above Friendship Fruit Starter. It will actually take 50 days total, if you need to make the starter.”
2 cups Friendship Fruit Starter
15 ounce can sliced peaches
with juice
2-1/2 cups white sugar
15 ounce can pineapple chunks
with juice
1/2 cup white sugar
(2) 10 ounce jars maraschino
cherries
2-1/2 cups white sugar
(2) 18.25 ounce packages yellow
cake mix
(2) 3.4 ounce packages instant
vanilla pudding mix
1-1/3 cups vegetable oil
8 eggs
2 cups golden raisins
2 cups chopped walnuts (or your
favorite nut)
2 cups flaked coconut
Day One: In a large glass jar or bowl, combine 2 cups of the starter with 1 can of the sliced peaches and their juice (each slice chopped into 4 pieces). Add 2-1/2 cups of the white sugar and stir once every day for 10 days. When not stirring mixture, keep it covered with a paper towel, foil, or a loose lid. Let sit at room temperature. Don't refrigerate it or cover it airtight. A pan of water underneath the jar or bowl will keep the ants out.
Day Ten: Add 1 can of chunk pineapple and its juice. Cut each chunk of pineapple in half. Stir in 1/2 cup of white sugar. Stir once every day for 10 days. The color should change, and the mixture should foam when stirred.
Day Twenty: Slice each cherry in half, and stir in. Add 2-1/2 cups of the white sugar. Stir once every day for the final 10 days. The cherries will give the juice back its pinkish color.
Day Thirty: Drain fruit and reserve it and the liquid. The fruit will be used in the cake. Pour the liquid into 3 glass or ceramic pint jars. One for you to start your next cake, and two for friends. Cake must be started within 3 days after receiving the starter, or you should freeze the starter to use at a later date. Do not use plastic or metal containers to store liquid!
Preheat oven to 325 degrees. Grease and flour two 9x13 inch baking pans.
1. It is best to mix the two cakes separately. Combine 1 box of the cake mix, 1 box of the instant vanilla pudding, 2/3 cup of the vegetable oil, and 4 of the eggs. Stir, then add 1/2 of the drained reserved fruit from the starter. Stir, then add 1 cup of the golden raisins, 1 cup of the chopped nuts and 1 cup of the coconut. Stir until all ingredients are combined. The batter will be stiff. Pour batter into the prepared cake pan. Repeat for cake number two.
2. Bake cakes at 325 degrees F (165 degrees C) for 55 to 65 minutes. You can share the second cake with friends as you give them some starter. They will already know how delicious it is!

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community, YOU could be Cook of the Week. Please contact me, Sally Redenius, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cooks of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.