Posted by Trish on December 04, 2000 at 15:56:40:
In Reply to: Friendship Bread posted by Pamela Callaway on December 04, 2000 at 12:10:04:
: I have been trying to get the recipe for Friendship Bread Starter, not the Amish friendship bread, but the one that you add fruit to. Amish bread does not have fruit. A friend of ours gave us a loaf last year and she lost her recipe for the starter and I really would like to have it! I have wanted to make some more bread and can not because no one has a starter or recipe for the starter. Please will someone give me the recipe? Please!
This recipe was from the recipe box
Friendship Cake and Starter
1 large gallon jar
1 cup cubed pineapple
1 cup sugar
2 tablespoons brandy
1 cup maraschino cherries, including juice
1 cup sugar
2 tablespoons brandy
1 cup sliced canned peaches, including juice
1 cup sugar
2 tablespoons brandy
1 box cake mix
1 small box instant pudding
3/8 cup cooking oil
4 eggs
1 cup chopped nuts
1 portion fruit
In the one gallon jar, combine the pineapple, 1 cup sugar and 2
tablespoons of brandy. Let ingredients sit in jar for 2 weeks,
stirring daily. At the end of two weeks, add the maraschino cherries,
1 cup of sugar and 2 tablespoons of brandy. Let the mixture sit
for two more weeks, stirring daily. During the forth week add the
canned peaches, 1 cup of sugar, 2 tablespoons of brandy. Let sit
another two weeks, stirring daily. Seperate the liquid from the
fruit. The liquid is your starter and you can use the fruit on ice
cream or cake. Now you are ready to prepare the fruit for two cakes.
DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2
cups of the starter, 2 1/2 cups of sugar and 1 large can (28 Oz.)
sliced peaches. Mix well and cover jar with a paper towel. Do not
refrigerate or screw lid on jar. Stir every day for 10 days. Next,
add 2 1/2 cups of sugar and 1 can (16 oz.) crushed pineapple. Stir
everyday for 10 days. Add 2 1/2 cups sugar and 1 can (16 oz.) fruit
cocktail. Slice contents of 1 jar (10 oz.) maraschino cherries and
add with juice. Stir every day for 10 days.
On baking day, drain the fruit and divide it into two equal parts.
Save the juice and use it as starter for friends. You will have
enough for five starters (approximately 2 cups each). DO NOT
refrigerate the liquid because it will stop the fermenting action.
For each cake you will need: To each cake mix, add pudding mix,
oil, and eggs. Beat until smooth and fold in fruit and nuts, batter
will be thick. Pour mixture into a greased tube pan, then bake at
350 degrees for 50 to 60 minutes. Turn cake out of pan while hot.
When cooled, the cake freezes well. The choices of flavored cake
mixes and pudding mixes is yours and coconut may be substituted
for nuts.
STARTER FOR FRIENDSHIP FRUITCAKE
3/4 c canned sliced peaches with syrup
3/4 c canned pineapple chunks with syrup
4 oz red maraschino cherries, drained, halved
1 1/2 c granulated sugar
1 package active dry yeast
In a 1-gallon glass jar with wide mouth and lid, combine the peaches,
pineapple, maraschino cherries, sugar and yeast (make sure the
yeast is well mixed with syrup). Stir two times the first day.
Stir once a day afterwards. Do not refrigerate this mixture. Keep
loosely covered.
Two weeks after starting the starter, add 1/2 cup peaches and 1/2
cup pineapple with syrup.
Wait several days, stirring daily, then drain 2 cups of mixed fruit
and use to make cake as directed in the cake recipe. Reserve 1
1/2 cups starter juice and leave in glass gallon jar. Count this
as Day One, and begin the process for renewing starter and making
cake.
DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice
given you by a friend), add 2 1/2 cups sugar and a 2-lb can of
peaches with syrup. Stir daily. Keep loosely covered. Do not
refrigerate.
DAY 10: Add 2 1/2 cups granulated sugar, a 2 pound can pineapple
chunks with juice. Stir daily. Keep loosely covered. Do not
refrigerate.
DAY 20: Add 2 1/2 cups granulated sugar and 8 to 10 oz drained
and halved maraschino cherries. Stir daily. Keep loosely covered.
Do not refrigerate.
DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing
starter. Use drained fruit to make 3 cakes (see recipe), give
excess starter juice to friends, and start a new batch of fruit
(repeat aforementioned process).
At the end of 30 days, you will have enough excess starter juice
to give to about four friends. Be sure to keep enough juice (1
1/2 cups) for your own starter. At the end of 30 days, there will
be enough fruit to use 1 3/4 cups fruit in each cake, which makes
the cake better and doesn't waste the fruit. The cakes can be
frozen. It is not necessary to bake all three cakes the same day,
but stir the remaining fruit mixture every day until it is used
(this fruit mixture can be refrigerated until used). The drained
fruit can be frozen until you are ready to bake the cakes.