Amish Friendship Bread – Recipe For Baking

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This is the recipe for what to do with the starter of your Amish friendship bread. The starter makes a lot of extra starter once it is split, and if you don’t want to gift it or keep it you can bake all of it. On the tenth day the day you bake you can simply bake all of it.


Day 1: Do nothing

Day 2: Mash the bag

Day 3: Mash the bag

Day 4: Mash the bag

Day 5: Mash the bag

Day 6: ADD to the bag 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag

Day 8: Mash the bag

Day 9 : Mash the bag

Day 10: Follow the baking directions below…

1. Pour the entire bag into a non-metal bowl.

2. Add 1 1/2 cup flour, 1 1/2 cup sugar, 1 1/2 cup milk.

3. Measure out four separate batters of 1 cup each into four large ziploc bags.

4. Keep one bag for yourself and give the other bags to friends along with the recipe. (alternatively bake all the starter for yourself)

REMEMBER: If you keep a starter for yourself, you will be baking again in ten days. The Bread is very good and makes a great gift. Should you pass this starter on to a friend on a different day-to-day one make sure to tell them which day it’s on so they know where to carry on from.

Baking Instructions:

1. Preheat the oven to 160 degrees celsius or 325 degrees fahrenheit

2. Put the remaining batter in a bowl and add the following…

3 eggs

1 cup oil

1/2 cup milk

1 cup sugar

1/2 tsp vanilla

2 tsp cinnamon

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

2 cups flour

1-2 boxes of instant pudding mix

3. Grease two large loaf pans

In a bowl, mix an additional 1/2 cup sugar and 1 1/2 tsp cinnamon.

Dust the greased pans with the sugar and cinnamon mixture.

4. Pour the batter evenly into the pans and sprinkle remaining sugar mix over the top

5. Bake for one hour or until the bread loosens evenly from the pan and toothpick can be inserted and comes out clean.

6. ENJOY !

This is the official recipe from the book Friendship Bread by Darien Gee and its wonderful ! I highly recommend trying it, its great fun !

Amish Friendship Bread Starter – Recipe

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This is a basic recipe for Amish Friendship Bread, There are many variations but this one is from the novel Friendship Bread and has been tested and it definitely works. If you follow this recipe you will be left with a bag of starter, you can gift it or bake it its up to you how you choose to use it. If you do gift it though don’t forget to include clear instruction on what to with it.


1. package active dry yeast

2. 1/4 cup room temperature water ( it has to be warm not hot)

3. 1 cup all purpose flour

4. 1 cup white sugar

5. 1 cup milk


1. In a small bowl, dissolve yeast in water. Let stand ten minutes. 

2. In a glass, ceramic or plastic container combine flour and sugar. Mix throughly (do not use metal containers, bowls or utensils) 

3. Slowly add milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly. This is day one of the ten day cycle. 

4. For the next ten days care for the starter according to the directions for Amish Friendship Bread. 

(please note this is the recipe for the starter, this is to get the process started the instructions on how to bake the bread are in the recipe for baking the friendship bread) 

Photo courtesy of Skip to my Lou Blog 

Spinach and Ricotta Cannelloni-Recipe

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This is a wicked recipe that I stole *cough ahem I mean borrowed from my sister-in-law and I have made it ever since. I love it because its easy and quick, super healthy and my daughter loves it ! I know that lots of people and cooking purists will shudder because in this I don’t make my pasta and I use passata from a jar but meh you try having a toddler and a job and see if you still make every step from scratch !


1 large bunch of fresh spinach (you can use frozen pre chopped if fresh isnt available)

1 medium brown onion

2 cloves garlic (crushed)

1 tub of low-fat ricotta ( you don’t have to use low-fat )

1/4 cup shaved parmesan

I bottle of tomato passata

Salt and Pepper

1 egg (lightly beaten)

1 cup pizza cheese blend ( it melts better)

1 package of fresh lasagna sheets ( you can use the hard tubes but I find the fresh sheets easy to use and they taste better )


Chop the spinach and blanch it in a pot with boiling water, once its soft drain off the water and squeeze out the excess moisture (wait until its cool to do that step) Now while the spinach is blanching I like to lightly fry off the onion and garlic. Now in a large bow mix the ricotta, parmesan, a small handful of the pizza cheese, the spinach, onion and garlic and the egg. Mix it all up really well until combined.

Now your ready to put it all together ! Simply slice the sheets in half along the width ( yes the width not the length ) now take a spoonful of the mixture and place it at one end of the sheet and spread it to each end in a tube. Now roll the sheets up into little tubes. Just keep repeating the process till all the mixture is used up.

The last step is so easy ! Just spread a layer of tomato passata over the bottom of an oven proof dish and then lay the tubes in to the dish squish them in so you fill the whole dish. Now over the top spread more tomato passata over the top of the tubes and sprinkle with cheese.

Then put it all into a pre heated oven at about 180 degrees celsius and bake until cheese is melted and brown.

Serve with a crisp green salad and some crusty bread ! YUM

This is such an easy delicious healthy recipe and you can even make it the day before if your busy. Or if like me you like to be super organised you can double the mix and roll up the tubes and freeze half for another time! So easy !

Chocolate Chip/Peanut Butter Cookies

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I make cookies a lot because they are easy and with my daughter not too messy 😉 But these are absolutely amazing and just have to be shared ! They are a great variation on the standard choc chip biccies too ! ENJOY !


1/2 cup (125 mL) margarine

1/2 cup (125 mL) brown sugar, packed

1/2 cup (125 mL) white sugar

1 egg

1 cup (250 mL) crunchy or smooth peanut butter

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda (sodium bicarbonate)

1 1/2 cups (375 mL) plain flour

1 cup (250 mL) chocolate chips


Preheat oven to 180 degrees C (375 degrees F). Cream together the margarine and sugar. Beat in the egg, vanilla and peanut butter. Combine the flour and baking soda, and add to the margarine mixture. Add the chocolate chips.

Roll into 3 cm (1 inch) balls, place on a baking sheet and press flat with a fork. Bake about 12 minutes, until just browned.

Makes about 35 cookies.

These are really really delicious but not the most healthy so don’t eat all 35 cookies at once 😉

Red Velvet Cupcakes ! ( From Tasted by Two )

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Anyone who is a fan of Sex and The City will know the name Magnolia Bakery right ? mmmm drool ! The single most amazingly beautiful delicious cupcakes in the world ! No im really not exaggerating. Well not only do I have a weird obsession for cupcakes but I have a really obsessive love of red velvet cupcakes and this one is the Magnolia Bakery version. Now I could whip up a recipe of my own on here and I have a few variations but to be honest none of them are as good as these. So rather than give you a mediocre recipe here is one I found from Magnolia that will knock your socks off  !!

Magnolia Red Velvet Cupcakes (yields 24 cupcakes)

3 ¼ cups of plain flour
3/4 cup unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups organic full cream milk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Preheat oven to 175°C. Grease and lightly flour 2 cupcake pans.

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food colouring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the milk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

Cream Cheese Frosting

300g cream cheese (spreadable cream cheese or mascarpone are both fine)
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

With an electric mixer, blend together cream cheese and butter until smooth. Pour in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!

YUM I hope you enjoy making these cupcakes ! I have made them many times and they are always delish ! If you want to know more about where I got this recipe its from Tasted By Two a Sydney blog about FOOD yum ! check it out they are amazingly great!

Vegetable Frittata – Recipe

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This recipe evolved in my kitchen during a bit of an obsessive weight loss get healthy binge I went on and its been a bit of a staple ever since. I love it because it’s easy to make, its delicious and there are many different ways to make it according to what is seasonally at its best. It started out as a Quiche of sorts then I decided that had way to much excess crap in it and I simplified it and made it healthier. I hope you enjoy it !


1/2 bunch of fresh spinach

1 half cup cooked and diced pumpkin

1 half cup cooked and diced potato

1 half small red capsicum diced

1 medium brown onion

2 cloves of garlic

1 thinly sliced zucchini

6 button mushrooms sliced thin

1/4 cup of finely sliced sun-dried tomatoes

1 small tin of asparagus cuts

1/2 cup low-fat shredded tasty cheese

6 eggs

1/2 cup skim milk


I fry my onion and garlic in a little butter with the mushrooms first, then while that is on I shred the spinach and blanch it in boiling water until its soft. I then take all the veggies and spread them out in a large rectangle baking dish. Then spread the spinach over all the veggies.

The next step is to lightly beat the eggs and add the milk and whisk it all together. Pour the egg mix over the top of the veggies and then sprinkle cheese over the top. Pop it into an oven at 180 degrees till the cheese is brown and the frittata is cooked firm.


Once the frittata is cooked cut a big slice and serve on a plate, I like to serve it with a light garden salad, with tomatoes, lettuce greens, cucumber, olives, spanish onion, celery and some finely sliced capsicum.

You can serve the frittata hot or even cold its delicious both ways ! And you can substitute any veggies that are seasonally better or that you prefer the taste of. The key is making sure the hard veggies like the pumpkin and potato are cooked first ! You can also make this with cream instead of milk etc but it adds calories and doesn’t taste any better ! Definitely add olives to the mix too if you like them ! Oh and of course you could add prosciutto, bacon or ham if you like !

This recipe is super easy, really healthy and a great way to get kids to eat veggies !

(photo courtesy of Louise Lister via

I would have made it and posted a piccy but im lazy like that 😉

Teriyaki Chicken Stir Fry with Hokkien Noodles- Recipe

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Ok so I made this steaming plate of delicious last night and I just have to share! I cook everyday and as much as I would love to cook from scratch all the time, sometimes as a working mum I just don’t have the time. But this recipe is so quick and easy I will definitely be adding it to my weekly cooking line up. I got amazing compliments on this dish so I hope you all enjoy it as my family did !

Ingredients…Teriyaki Sauce:

1/4 cup Soy Sauce

1 cup water 

1/2 tsp fresh grated Ginger

3 tbsps of brown sugar

2 cloves of minced garlic

1/2 teaspoon of dried chilli flakes

2 tbsps of cornflour 

1/4 cup of cold water

Method….Teriyaki Sauce:

Combine, soy sauce, water, brown sugar, garlic, ginger and chilli in a saucepan and bring it up to boil, stir constantly then turn to a simmer.

Add cornstarch to cold water and mix until completely combined, then add this mix to the saucepan and stir until combined and then keep stirring till sauce thickens.


1 cup of chopped broccoli 

1/2 a red capsicum 

1 small tin of baby corn (use fresh if u can get it) 

1 cup snow peas

2 medium carrots Julienne

2 spring onions finely sliced

1/2 cup bean spouts

250g of finely diced chicken breast (or tofu or if your vegetarian) Also you can use beef or pork its al about what you like ! 

1 packet thin hokkien noodles

(optionally add sliced bamboo shoots and water chestnuts if you like the flavour, its can be a strong taste so leave it out if you’re not sure) 

I also add one small chilli finely diced with the seeds removed for extra kick but if you’re not a chill fan leave it out. 


Firstly I blanch all my veggies with boiling water for a few minutes to soften them a little bit.

Fry all your chicken in the wok (you can use a fry pan if you don’t have a wok) I use non stick so I don’t have to use oil but if u do use oil, Peanut oil is really good !

I remove my chicken once its all cooked and set it aside so it doesn’t dry out or get tough.

Put all your veggies in the wok and stir them over a high heat tossing the around so they don’t burn. ( leave out the snow peas till the end)

While they are cooking put the hokkien noodles in a pot and pour boiling water over the top and leave to sit for about 3 mins to soften and separate.

Now your ready to put it all together ! Add the chicken to the wok with the veggies and stirfry for about a minute.

Drain the hot water off the noodles and then add them to the wok too.

Finally add the teriyaki sauce and the snow peas to the wok and stir fry over a low heat for approx two to three minutes.

Thats it all done, serve it up in a BIG dish and enjoy ! Its delicious easy and filling and best of all its super healthy !