Amish Friendship Bread/cake
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Amish Friendship Bread/cake
  Amish    Cakes  
Last updated 6/12/2012 1:03:49 AM. Recipe ID 27994. Report a problem with this recipe.
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      Title: Amish friendship bread/cake
 Categories: Cake
      Yield: 12 Servings
 
      4 c  Flour
      3 c  Sugar
  3 1/2 c  Milk
      1 c  Oil
      3    Eggs
      1 ts Vanilla
  1 1/2 ts Baking Powder
      2 ts Cinnamon
    1/2 ts Salt
    1/2 ts Baking Soda
      1 c  Chopped Pecans
      1    Box (Small) Inst. Vanilla
           -Pudding
 
  DO NOT USE METAL SPOON OR BOWL
  AND DO NOT REFRIGERATE STARTER MIX! This is a fermented process. The
  batter will expand during fermenting. The use of metal utinsils or
  bowls will spoil the fermenting process. STARTER: 1c. flour, 1c.
  milk, 1c. sugar, mix well with wooden spoon. (if a friend has given
  you a jar of starter mix, you do not need to make the above starter
  mix. Just begin with "Day 1".) Day 1: Do Nothing. Day 2: Stir with
  wooden spoon. Day 3: Stir with wooden spoon. Day 4: Stir with wooden
  spoon. Day 5: Stir with wooden spoon. Day 6: Add, 1c. flour, 1c.
  milk, 1c. sugar, mix well with wooden spoon. Day 7: Stir with wooden
  spoon. Day 8: Stir with wooden spoon. Day 9: Stir with wooden spoon.
  Day 10: Add, 1c. flour, 1c. milk, 1c. sugar, mix well and pour into 3
  separate jars. Give two jars of starter to friends with this recipe.
  Keep the third jar to bake the following: In a large bowl, add 1c.
  oil,
      1/2    c. milk, 3 eggs, 1 ts vanilla, and mix thoroughly. In a
  separate bowl, mix 2 c. flour, 1 c. sugar, 1 1/2 ts baking powder, 2
  ts cinnamon, 1/2 ts salt, 1/2 ts baking soda, 1 c. chopped pecans, 1
  small box Instant Vanilla Pudding and mix well. Add dry indredients
  to wet ingredients and mix thoroughly. Grease 2 loaf pans and
  sprinkle with a Sugar/Cinnamon mix. Pour batter into loaf pans and
  sprinkle some extra Sugar/Cinnamon on top. Bake in 325 degree oven
  for one hour. Cool and remove from pans. This is sinfully
  delicious................
  




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Recipe ID 27994 (Apr 03, 2005)

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