amish friendship bread starter recipes

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Crockpot Chana Masala

(serves 4-6)

2 tablespoons olive oil

1 large yellow onion, finely diced

salt

1 2-inch piece of ginger, minced

4 large garlic cloves, minced

2 teaspoon garam masala

2 teaspoon paprika

2 teaspoon coriander

1 teaspoon cumin

1/2 teaspoon turmeric

1 cup water

2 19oz cans chickpeas, drained and rinsed

1 28oz can crushed tomatoes

5 ounces baby spinach, cleaned and roughly chopped (optional)

cooked brown rice or quinoa, to serve (optional)

yogurt, chopped cilantro, and fresh lime wedges, for serving (optional)

1. Heat olive oil in a large sauté pan over medium heat.

2. Add onion and a large pinch of salt and sauté for 10 minutes, until the onion is translucent and softened.

3. Add ginger, garlic, chili, and spices and sauté for 2 more minutes.

4. Add 1 cup of water to the pan to deglaze, using your spoon to scrape up any nice bits that may have stuck to the pan.

5. Transfer everything to the crockpot and add chickpeas, canned tomatoes, and a large pinch of salt.

6. Set the crockpot to low and cook for 6 hours. If using, add the spinach for the last 20 minutes of cooking. Season to taste with salt and pepper.

7. Serve with brown rice or quinoa and top with yogurt, chopped cilantro and a squeeze of fresh lime juice, if desired.

recipe found here.

pumpkin cake recipes

Pumpkin Cake with Cinnamon Cream Cheese Frosting

Prep Time: 40 minutes

Cook Time: 35 minutes

Total Time: 3 hours

Yield: About 16 servings

Ingredients

• 2 3/4 cups (390g) all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 1/4 (270g) cups granulated sugar
• 3/4 cup (172g) packed light-brown sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable or canola oil, divided
• 4 large eggs
• 2 tsp vanilla extract
• 1 3/4 cup (424g/15 oz) canned pumpkin puree
• 1/2 cup milk
Frosting
• 12 oz. cream cheese, softened
• 3/4 cup butter, softened (I used 6 Tbsp salted 6 Tbsp unsalted)
• 1 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 4 1/2 - 5 cups powdered sugar

Directions

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
• In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
• Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.
For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).

PUMPKIN CAKE BARS:

INGREDIENTSNutrition

SERVINGS 12-24UNITS US

• 4 large  eggs
• 1 2⁄3cups  white sugar
• 1 cup vegetable oil
• 1(15 ounce) can pumpkin puree
• 2 cups  all-purpose flour
• 2 teaspoons  baking powder
• 1 teaspoon  salt
• 1 teaspoon  baking soda
• 2 teaspoons  ground cinnamon
• 6 ounces  cream cheese
• 6 tablespoons  butter, softened
• 3 cups  confectioners' sugar

DIRECTIONS

1. Preheat oven to 350°F.
2. Grease and flour one glass 9 x 13 inch pan.
3. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
4. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
5. Spread into prepared pan.
6. Bake at 350° for 25 to 30 minutes.
7. Remove from oven and allow to cool.
8. For the frosting: beat together the cream cheese, butter and confectioner's sugar.
9. Evenly spread over bars after they have cooled.

She Reads Truth

Women in the Word OT

Women in the Word NT

to make: honey cheesecake

honey pecan cheesecake

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Serves: 2-4 (depending on the kinda day you’re having)

Pie Crust
1 cup pecans, crushed
½ Tbsp butter

Cheesecake Filling
8 oz. block cream cheese, softened
½ cup honey
1 egg
1 Tbsp flour
1 tsp vanilla

how-to:
1. Preheat oven to 350°F
2. Crush pecans.
3. Add melted butter to curshed pecans and mix well.
4. Divide mixture between two (mini) springs form pans and using the back of a
spoon to firmly press in to bottom of the pans.
5. In a bowl beat cream cheese, honey, egg, and vanilla until thoroughly mixed.
6. Add flour, and mix till well blended.
7. Pour cheesecake mixture over pecan crusts, filling each tin equally.
8. Bake for 25-30 minutes.
9. Let cool completely before indulging.

**I tailored the recipe for two mini cheesecakes, but you can always double the recipe and make a full size cheesecake.**

via Sherrine Francis' blog

chocolate baked french toast

TO MAKE:

Pastry Affair's Chocolate Banana Baked French Toast

Chocolate Banana Baked French Toast
Inspired by Top with Cinnamon

Yields 6 to 8 servings

3 ripe, medium bananas, divided
1/3 cup (70 grams) brown sugar, packed
6 large eggs
2 cups (475 mL) milk of choice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 loaf stale French bread, cut into 1-inch cubes (about 8-10 cups)
1/2 cup + 2 tablespoons (185 grams) chocolate hazelnut spread, warmed gently until liquid in consistency
2 tablespoons demerara sugar (or brown sugar)

Preheat oven to 350 degrees F (175 degrees C).

In a blender, blend together two bananas, brown sugar, eggs, milk, cinnamon, and vanilla until smooth. Set aside.

In a 9 x 13-inch baking dish, place 1/2 of the cubed bread and drizzle 1/2 of the chocolate hazelnut spread over the top. Layer the remaining bread and drizzle the remaining chocolate hazelnut spread. Pour the milk mixture evenly over the bread, making sure each piece is coated.* Slice the remaining banana and place slices on the top. Sprinkle with demerara sugar.

Bake uncovered for 40-50 minutes, or until lightly browned and souffle-like in appearance. Serve immediately.

* For overnight baked French toast, wrap the pan tightly and refrigerate until the next morning. Add sliced banana and demerara sugar just before baking.