Ingredients:

Directions:
Slice and cube bread in 1-inch cubes.

Cube cream cheese into small pieces and toss together in slightly greased 9 x 13-inch dish.

Mix eggs, milk, cinnamon and nutmeg together and pour over bread mixture.

Ensure that bread is completely covered.

Keep refrigerated overnight or at least 5 hours.

Bake in 350 ∞ oven for 40 to 45 minutes or until cake tester inserted into center comes out clean.

Serve with maple syrup and icing sugar.

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Ingredients:

Directions:

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Ingredients:

Directions:
Sift dry ingredients together. Blend in dissolve yeast in warm water and let stand 5 minutes. Add to buttermilk. Add buttermilk-yeast mixture to flour mixture. Mix well. Turn out on board or pastry cloth. Roll or pat to desired thickness. Cut biscuits. Dip in melted margarine and place on a greased pan. Freeze on pan. Thaw out the night before. Bake at 450 ∞ for 12 minutes.

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Ingredients:

Directions:
In a small bowl, soften yeast in water for about 10 minutes.

Stir well. In a 2 quart container glass, plastic, or ceramic container combine flour, and sugar.

Mix thoroughly or flour will lump when milk is added. Slowly stir in 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 with a spoon.
Day 5 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.
Days 6 through 9 stir only.
Day 10 stir and add 1 cup sifted flour, 1-cup sugar and 1 cup milk and stir.

Remove 1 cup and make your first bread, and give one cup to a friend with the recipe.

Store the remaining cup in a container in the refrigerator and begin the 10-day process over again.

You can also freeze this in 1 cup for later use. Frozen starter take a least 3 hours at room temperature before using.

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Ingredients:

Directions:
With an electric mixer, cream together the butter and ground walnuts. Beat in the vanilla. On low speed, slowly add the confectioners’ sugar, salt, and flour and beat until well blended. Scrape the dough onto a sheet of wax paper or plastic wrap, flatten, cover, and chill until firm, about 3 hours.

When you’re ready to bake the crescents, preheat the oven to 350° and lightly butter two baking sheets.

Divide the dough into two parts. Because this dough softens quickly as it warms, keep the part you’re not using in the refrigerator until you’re ready to roll it out. Roll each half of the dough between two pieces of wax paper into a 9 X 15-inch rectangle. Cut the rectangle into fifteen 3-inch squares and cut each square diagonally into two triangles. Roll and pinch each triangle into a crescent shape. Place each crescent on a baking sheet.

Bake the crescents for 10 to 15 minutes, until the edges are golden brown. Cool. Using a sieve, dust the crescents liberally with confections’ sugar. Store in a tightly covered container.

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If you like, instead of rolling out the dough, simply make ¾-inch balls and form them into crescents.

Ingredients:

Directions:
To make Amish batter: DO NOT refrigerate – DO NOT use a metal spoon – Cover with plastic wrap.

Mix together: 1-cup sugar, 1-cup flour, and 1-cup milk. Stir.

Day 1 – Do nothing; it has been stirred
Day 2 – Stir (use wooden spoon or plastic)
Day 3 & 4- Stir
Day 5 – Add 1 cup milk, 1 cup sugar, 1 cup flour
Day 6 to Day 9- Stir (use wooden spoon or plastic)
Day 10 – Add 1 cup milk, 1 cup sugar, 1 cup flour

Stir, then pour 1 cup into 4 large plastic Baggies, these are now starters.

Give 3 away (let them know which “day” they’re on so they can add ingredients and knead the bag) and keep

To make Friendship Bread:

Combine the remainder of the Amish batter with vegetable oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, Ω teaspoon salt, Ω teaspoon baking soda, 1 º teaspoons baking powder, and 1 teaspoon vanilla.

Mix. Pour in 2 greased loaf pans.

Bake at 350 ∞ for 50-60 minutes. For variations, add your favorite fruits and/or nuts!

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