Starters for Amish Cinnamon Bread, also known as Friendship Bread, are making the rounds.
Ever wish you could do something different with it?
My wish was answered this fall when my friend Diane Owen passed along some extra recipes with the starter she gave me. All that I’m sharing with you are based on a basic biscuit recipe that my husband Andy particularly likes. He says these biscuits go great with coffee.
That’s a good thing. I never could get the coffee cake recipe to turn out the way I thought it should. It is a tasty but not a very attractive cake.
The cornbread and pancake recipes will come in handy for Thanksgiving weekend.
Here you go:
Biscuits
1 cup starter
1 cup flour
¾ teaspoon baking soda
¼ teaspoon salt
1/3 cup oil
Drop by tablespoon on ungreased cookie sheet. Bake at 400 degrees for 10 to 15 minutes. Do not overbake or they will be tough.
Pancakes
Mix for biscuits and add 1 egg and enough milk to make pouring easy.
Cornbread
Mix as for biscuits except use only ½ cup flour. Add 1 cup cornmeal and 1 egg. Bake at 375 to 400 degrees for 25-30 minutes.
Coffee Cake
Mix as for biscuits. Add ¾ cup sugar, ½ teaspoon cinnamon and 1 egg. Topping is 1 teaspoon cinnamon, ¾ cup brown sugar, scant ¼ cup butter and 2 tablespoons flour. Crumble topping. Pour batter in greased 8-by-8-inch pan and sprinkle topping over batter. Bake at 350 degrees for 35-40 minutes.
For more great recipes, check out Arlene Mannlein’s Cook’s Choice column every Thursday in the Life section of the Herald & Review.
