Amish Friendship Bread Starter

INGREDIENTS

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour, divided
• 3 cups white sugar, divided
• 3 cups milk

DIRECTIONS

1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, 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 until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
3. 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).

FOOTNOTES

• Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed 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.

Rolled Buttercream Fondant

INGREDIENTS

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar

DIRECTIONS

1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.

Garlic Lime Bacon-Wrapped Shrimp

INGREDIENTS
1/2 cup vegetable oil
1/4 tablespoon lime juice
1 clove garlic, minced
salt and pepper to taste
10 cooked medium shrimp, shelled and deveined
5 slices peppered bacon, cut in half
1 (4 ounce) can whole green chili peppers, drained, and sliced lengthwise
1 avocado - peeled, pitted and diced (optional)
1 lime, cut into wedges (optional)


DIRECTIONS
Whisk together the oil, lime juice, garlic, salt, and pepper in a mixing bowl. Toss the shrimp in the marinade, then refrigerate for 30 minutes to 1 hour.

Preheat an indoor electric grill for medium-high heat.

Remove the shrimp from the marinade, and shake off excess. Wrap each shrimp with a strip of chili pepper, then half a bacon slice. Secure with a toothpick. Repeat with remaining shrimp. Cook on preheated grill until the bacon is crisp, and the shrimp is hot, 6 to 10 minutes. Sprinkle the shrimp with diced avocado, and garnish with lime wedges to serve.

Grilled Salmon

INGREDIENTS

• 1 1/2 pounds salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

DIRECTIONS

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Happy Memorial Day!

Wishing you all a happy and safe Memorial Day! Please take a moment to think about the real meaning of Memorial Day and those who gave their lives.

All-American Strawberry Pie

INGREDIENTS
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks, lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners' sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries

DIRECTIONS
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla.

Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie.

Grandma Katherine's Gingersnaps

INGREDIENTS

3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 36 cookies

Grandma's Rice Dish

INGREDIENTS
1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, undrained
1 (11 ounce) can whole kernel corn, drained
1 (2.25 ounce) can sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted

DIRECTIONS
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil; remove from the heat. Add 1 cup of cheese; stir until melted.

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted.

Grandma's Raspberry Bars

INGREDIENTS
3/4 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup raspberry jam
1 1/2 cups rolled oats
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

In a medium bowl combine butter, white sugar, brown sugar, flour, baking powder and salt; mix well. Spread 2/3 of mixture into prepared pan.

Spread jam over mixture.

Combine remaining mixture with oats and walnuts; sprinkle over jam layer.

Bake in preheated oven for 30 minutes.

Homemade Hamburger Helper Rice Oriental

I've had this recipe for quite some time now and it's always a hit, especially since Betty Crocker discontinued the product and it tastes great reheated too :)

Ingredients
1-1 1/2 lb lean ground beef
1 medium onion (Diced)
1 clove garlic (Minced)
1 envelope onion soup mix
1 cup raw rice
2 tablespoons soy sauce
1 (4 ounce) can sliced mushroom
2 cups water

Directions
1-Cook Lean Ground Beef drain if needed.
2-Add Chopped Onion and Minced Garlic and Onion Soup Mix, Rice, Water with Soy Sauce.
3-Cook for 20 mins or till the rice is done and water gone.
4-Add Mushrooms heat though.
Makes 4-6 servings

Enjoy!

Homemade Jello 1-2-3

Do you remember the delicious taste of Jell-O 1-2-3, originally introduced in 1969 only to be discontinued, then re-introduced in the late 80's - early 90's and once again discontinued.
Thanks to Carolyn Wyman in her book Jell-O, A Biography, you can re-create this tasty treat at home with your kids! All you need is:

3/4 cup boiling water

1/2 cup cold water with enough ice cubes added to equal 1 1/4 cups

1/2 cup whipped cream

3 oz package any flavor Jell-O

Directions: In a blender, mix together the gelatin and the boiling water. Add the ice cube/water mixture and mix until the ice cubes are melted. Mix in the whipped cream for 30 seconds. Pour into dessert glasses. Refrigerate 30 minutes. Serve.

Enjoy!!

Pineapple Cheesecake Squares

INGREDIENTS
1/2 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/4 cup butter or margarine
FILLING:
1 (8 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, softened
3 tablespoons sugar
1 tablespoon all-purpose flour
1 egg
1 cup milk
1 teaspoon vanilla extract


DIRECTIONS
In a bowl, combine the flour, sugar and salt; cut in butter until crumbly. Press into the bottom of an ungreased 8-in. square baking pan. Bake at 325 degrees F for 12 minutes. Cool. Meanwhile, drain pineapple, reserving juice; set pineapple and juice aside. In a mixing bowl, beat cream cheese, sugar and flour. Add egg and mix until smooth. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. S. Bake at 325 degrees F for 1 hour or until a knife inserted near the center comes out clean. Cool to room temperature. Chill; cut into squares. Keep refrigerated.