Peanut Butter Chocolate Chip Amish Muffins

Posted on

This is another recipe that starts with Amish Friendship Bread starter. It’s no secret that I love the peanut butter chocolate combo, and it worked really well in these muffins.

Peanut Butter Chocolate Chip Amish Muffins
(from Friendship Bread Chicken)
Makes about 2 dozen

1 c. Amish Friendship Bread Starter
3 eggs
1 c. milk
1/4 c. vegetable oil
1/2 c. brown sugar
1/2 c. white sugar
1/2 t. vanilla
1 t. cinnamon
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 c. flour
1 c. peanut butter
1 c. chocolate chips
1 small box vanilla instant pudding

Preheat oven to 325F degrees. Line cupcake pan with cupcake papers.

In a large mixing bowl, add ingredients as listed. Fill tins 2/3 way with batter.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan and then remove to a cooling rack to cool completely.


Amish Soft Pretzels

Posted on

I love soft pretzels – and these were particularly awesome.  The starter gives in a good sour bite, but they’re also still on the sweet side. The dough was quite forgiving to work with.

You can top these with pretty much any spices you like. I just sprinkled salt over most of them, but I made a few topped with herbs de provence and sea salt. Both were awesome!

These also freeze well. To reheat, just pop on a baking sheet in a 350F degree oven until heated through.

Amish Soft Pretzels
(from Friendship Bread Kitchen)
Makes 12

1 c. Amish Friendship Bread Starter
3/4 c. lukewarm water
2 t. yeast
3 c. flour
1/4 c. instant non-fat dry milk
1 T. vegetable oil
2 t. salt
Kosher salt to top pretzels

In a stand mixer bowl with dough hook, add starter, water and yeast. Let sit for 5 minutes. Add rest of ingredients into mixer bowl and mix until dough pulls away from the sides and a ball forms.

Grease a bowl, put in ball of dough and cover with plastic wrap. Let dough rest and rise for 1 hour. It won’t rise very much.

Lightly oil work surface. Divide dough into 12 equal pieces. Roll out each piece to about 20 inches. Use fingers to roll from inside to outside.

Take dough and make a U shape and then cross, bringing it down to for a pretzel. (You can Youtube this if you need to see an example!) Press dough together so it stays together.

Get 8 to 10 cups of water and 1 teaspoon of baking soda simmering on the stove top.

Place one pretzel at a time in the simmering water for 1 minute. Remove with slotted spoon. Place pretzels, spaced out on a greased pan and sprinkle with kosher salt.

Preheat oven to 400F degrees. Bake for 18 to 20 minutes, until pretzels are lightly browned. Remove to cooling rack.


Amish Cornbread

Posted on

While I’m really a fan of any bread, cornbread is a particular favorite of mine. And, because of that, I’m quite picky about my cornbread.  I considered not making this because I wasn’t sure if cornbread with a friendship bread base would meet approval, but it totally did.

I recommend smothering it in honey butter and serving it along side a big bowl of chili. I don’t think there’s anything better!

Amish Cornbread
(from Friendship Bread Kitchen)

1 c. Amish Friendship Bread Starter
2 eggs
1 1/2 c. milk
2 t.  sugar
1/2 c. flour
1 1/2 c. cornmeal
1/4 c. vegetable oil
3/4 t. baking soda
1/2 t. salt
1 t. baking powder

Preheat oven 425F degrees. Grease an 8×8″ pan and set aside.

In a large bowl, combine starter, eggs, milk, sugar, flour and cornmeal. Beat at medium speed for 2 minutes.

Add oil, baking soda, salt and baking powder.  Mix well.

Evenly pour batter in pan. Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.