David's Recipes featured on the March 9, 1998 Larry Meiller Show on Wisconsin Public Radio.
Oatmeal, Black Walnut, Maple Muffins (from Sharon Locey)
| 1 1/4 cups | oatmeal
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| 1 1/2 cups | flour
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| 1 tsp. | baking powder
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| 1/2 tsp. | salt
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| 1/2 cup | black walnuts, finely chopped
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| 2 | eggs
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| 1 cup | buttermilk
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| 1/2 cup | real maple syrup
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| 1/4 cup | oil |
Blend dry ingredients and nuts in large bowl. Beat eggs lightly. Mix in buttermilk, syrup and oil. Add wet ingredients to dry. Mix just to moisten. Batter will be lumpy. Divide batter evenly between 12 greased muffin tins. Bake 12 to 15 minutes at 400o F. When muffins are cool, glaze with:
Maple Glaze
| 2 Tbsp. | real maple syrup
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| 2 Tbsp. | milk
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| 1 Tbsp. | butter
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| | powdered sugar |
Blend syrup, milk and butter. Mix in sugar until glaze is of spreading consistency. Sprinkle muffins with chopped nuts, if desired.
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Corn and Bacon Muffins
| 1 cup | diced bacon
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| 2 | eggs
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| 1 cup | buttermilk
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| 1/3 cup | oil
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| 1 1/4 cups | flour
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| 3/4 cups | cornmeal
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| 1/4 cup | sugar
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| 2 tsp. | baking powder
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| 1/2 tsp. | soda
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| 1/2 tsp. | salt |
Cook bacon until crisp. Drain and set aside. Beat eggs lightly. Beet in oil and buttermilk. Mix dry ingredients together. Add milk mixture and reserved bacon to dry ingredients. Mix only until moistened. Batter will be lumpy. Spoon batter into 12 greased muffin tins. Bake 12-15 minutes at 400o F. or until muffins test done. Serve warm. (Bet these would be good with shredded cheddar cheese added! DWK)
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Pumpkin Biscuits
| 2 cups | flour
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| 3 Tbsp. | sugar
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| 4 tsp. | baking powder
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| 1/2 tsp. | salt
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| 1/2 tsp. | cinnamon
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| 1/2 cup | butter or margarine
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| 1/3 cup | chopped pecans
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| 1/2 cup | milk
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| 2/3 cup | pumpkin |
Combine dry ingredients. Cut in butter or margarine until mixture resembles coarse meal. Stir in pecans. Mix milk and pumpkin. Add milk mixture to dry ingredients and mix to make a soft dough. Knead dough lightly. Roll out 1/2 " thick. Cut into biscuits. Place on ungreased sheet and bake 12-15 minutes at 425o F
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English Tea Cakes
| 5 cups | flour
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| 1 tsp. | baking soda
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| 1 tsp. | baking powder
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| 1 cup | sugar
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| 3/4 tsp. | nutmeg
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| 1 cup | lard or shortening
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| 1 cup | currants or raisins
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| | buttermilk
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| | sugar |
Combine dry ingredients. Cut in lard or shortening until mixture resembles coarse meal. Add enough buttermilk mixture to dry ingredients to make a soft dough. Knead dough lightly. Roll out 1/2 " thick. Cut into 2" rounds. Place on ungreased sheet. Sprinkle with sugar and bake 12-15 minutes at 425o F
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Poppy Seed Bread
| 4 | eggs
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| 2 cups | sugar
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| 1 1/4 cups | oil
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| 3 cups | flour
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| 1 1/2 tsp. | baking soda
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| 1 tsp. | salt
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| 1 | 13 oz. can evaporated milk
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| 1 cup | poppy seeds |
Beat eggs, sugar and oil until well blended. Mix dry ingredients together and add to egg mixture alternately with milk. Mix until well blended. Stir in poppy seeds. Pour into four, greased, mini-loaf pans. Bake 35-45 minutes at 350o F. or until toothpick comes out clean when bread is tested in the middle. Note: bread is better the day after being baked and freezes very well.
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Cream Cheese Coffee Cake
| 1/2 cup | butter or margarine
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| 8 oz. | cream cheese, softened
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| 1 1/4 cups | sugar
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| 2 | eggs
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| 1 tsp. | vanilla
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| 1 tsp. | baking powder
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| 1/2 tsp. | baking soda
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| 1/2 tsp. | salt
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| 2 cups | flour
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| 3/4 cup | milk
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| 1/2 cup | brown sugar
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| 1/2 cup | flour
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| 1 tsp. | cinnamon
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| 1/4 cup | butter or margarine |
Cream butter and cheese until fluffy. Beat in sugar, eggs, and vanilla. Combine dry ingredients. Add dry ingredients to egg mixture alternately with milk. Beat until batter is light. Spread half the batter evenly in 2 greased 8" or 9" cake pans. Blend brown sugar, flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle half the crumb mixture evenly over batter in pans. Top with remaining batter, spreading it carefully to the edges of each pan. Sprinkle with remaining sugar mixture. Bake 35 to 40 minutes at 350o F. Note: This coffee cake freezes very well and reheats nicely.
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Banana Raisin Bran Muffins
| 1 cup | flour
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| 1 cup | unprocessed bran
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| 1/4 cup | sugar
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| 2 tsp. | baking powder
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| 1 tsp. | baking soda
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| 1/4 tsp. | salt
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| 1/2 cup | pitted prunes
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| 1 Tbsp. | water
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| 1/2 cup | ripe banana, mashed
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| 8 oz. | low-fat or no-fat yogurt
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| 2 | egg whites
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| 1 tsp. | vanilla
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| 1 cup | golden raisins |
Combine dry ingredients in mixing bowl. Put prunes and water in food processor. Process until prunes are a thick paste. Add banana, yogurt, whites and vanilla to prunes. Process only to blend. Stir prune mixture into dry ingredients, mixing only until dry ingredients are moistened. Batter will be lumpy. Fold in raisins. Portion into 12 greased muffin tins. Bake 15-20 minutes at 375o F.
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Amish Friendship Bread Starter (sent by Karen Vornholt)
Day 1: In a glass or plastic bowl, combine 3 cups granulated sugar, 3 cups all-purpose flour and 3 cups milk. Stir with wooden or plastic spoon. cover bowl loosely with paper towel, cloth, wax paper or plastic wrap; keep at room temperature.
Day 2,3,4: Using wooden or plastic spoon, stir mixture once each day.
Day 5: Add 1 cup each of sugar, flour and milk. Stir
Day 6,7,8,9: Using wooden or plastic spoon, stir mixture once each day.
Day 10: Add 1 cup each of sugar, flour and milk. Remove 3 cups mixture and give 1 cup each to three friends. Of the remaining starter, use 1 cup in the following bread recipe and reserve 1 cup to keep "growing" for future baking.
To keep the starter going, do nothing on day 1; follow directions for days 2 through 10, as listed above.
When caring for the starter, it's important that you do not use metal spoons, metal bowls, or electric mixers, and do not refrigerate the starter. However, the starter can be frozen; when it's thawed, bring it to life again by adding a tablespoon of sugar (count this as day 1) and continue as directed.
The amount of sugar added in day 5 can be reduced to 1/4 cup, but will yield a less-sweet finished product.
You can make a small batch of starter by using only 1 cup of sugar, 1 cup of flour and 1 cup of milk on day 1. Add the full amount of ingredients called for on days 5 and 10, however.
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Amish Friendship Bread
| 1 cup | starter
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| 1/2 cup | vegetable oil
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| 3 | eggs
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| 1 cup | granulated sugar
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| 2 tsp. | vanilla
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| 2 cups | all-purpose flour
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| 2 tsp. | baking powder
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| 1/2 tsp. | baking soda
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| 1 1/2 tsp. | cinnamon |
Combine all ingredients in a mixing bowl. Pour into two well-greased and floured or sugared 9 x 5" loaf pans. Bake 40 to 45 minutes at 350o F. Can also be baked in a 9 x 13" pan or in muffin tins for 35 minutes.
If desired, sprinkle with streusel topping before baking. Combine: 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 cup butter and 1 teaspoon cinnamon. Mix with fork until crumbly.
Raisins, chopped apples, drained crushed pineapple, candied fruit, coconut, mashed banana, dates, nuts or chocolate chips may be added to batter before baking.
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Amish Friendship Bread (pudding version)
| 1 cup | starter
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| 1 cup | vegetable oil
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| 4 | eggs
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| 1 cup | granulated sugar
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| 2 tsp. | vanilla
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| 2 tsp. | cinnamon
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| 1 tsp. | baking soda
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| 2 tsp. | baking powder
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| 1 cup | all-purpose flour
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| 1 | 3 oz. pkg. instant vanilla pudding mix |
Combine all ingredients. Pour into greased, floured loaf pans or Bundt pan. Bake
1 hour at 325o F.
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Raised Pancakes (made with Amish bread starter)
| 2 cups | starter
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| 3/4 cup | granulated sugar
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| 1/2 tsp. | salt
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| 1 Tbsp. | butter
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| 1/2 cup | milk
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| 1 tsp. | baking soda |
Combine starter, sugar and salt. Met the butter in the milk (warmed in microwave). Add baking soda to warm milk to dissolve. Mix the starter and milk mixtures together and bake on hot griddle.
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Beer Bread
| 3 cups | flour
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| 4 tsp. | baking powder
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| 1 1/2 tsp. | salt
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| 3 Tbsp. | sugar
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| 1 | egg
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| 1 | 12 oz. can beer, warm |
Combine dry ingredients in mixing bowl. Beat in egg and beer. Beat well. Pour into greased loaf tin. Bake 1 hour at 350o F.
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Caramel Smear (use in the bottom of a pan for caramel rolls and/or as a filling)
| 2 1/2 cups | brown sugar
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| 1 cup | butter or margarine
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| 6 Tbsp. | honey
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| 6 Tbsp. | light corn syrup
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| 1/4 cup | water (if needed) |
Cream brown sugar, butter or margarine, honey, and corn syrup. Add enough water to make the mixture of spreadable consistency.
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Cream Cheese Filling
| 8 oz. | cream cheese, softened
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| 1/4 cup | sugar
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| 3 Tbsp. | flour
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| 1 | egg yolk
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| 1/2 tsp. | grated lemon peel
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| 1 Tbsp. | lemon juice |
Beat cream cheese and sugar until light and fluffy. Stir in flour, egg yolk, lemon peel and juice.
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Grandma Talbot's Orange Filling for Rolls
| 1/2 cup | granulated sugar
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| 1 Tbsp. | grated orange rind
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| 1/4 cup | orange juice
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| 1/4 cup | butter |
Mix and cook until thick. Cool and spread on rolled out roll dough.
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Grandma Talbot's Orange Frosting for Rolls (she liked things sweet!)
| 3 Tbsp. | butter, softened
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| 1 Tbsp. | grated orange rind
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| 2 Tbsp. | orange juice
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| 1 1/2 cups | sifted powdered sugar |
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Baking Mix
| 9 cups | all purpose flour
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| 1/3 cup | baking powder
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| 2 tsp. | salt
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| 1 tsp. | cream of tartar
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| 1/2 cup | sugar
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| 2 cups | shortening |
Sift dry ingredients together twice. Cut in shortening until mix is consistency of corn meal. Store in a covered container in refrigerator. Use the same as "Bisquick" or similar baking mix.
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Chef Knutson 
Last Update: Jan. 98
(c) 1996 Wisconsin Indianhead Technical College
All rights reserved
