Category Archives: Breads



3 cups flour

3 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

1 (12-ounce) can of beer

2 tablespoons butter, melted, optional

Stir all ingredients together. Place in greased loaf pan and bake at 375 degrees for 1 hour or until golden. Brush top with melted butter, if desired.

Makes 12 servings, each with 153 calories, 2 grams fat, 5 mg cholesterol, 3 grams protein, 27 grams carbohydrates, 1 gram fiber, 277 grams sodium.


Amish Friendship Bread

Begin with Basic Starter Dough

Important Preparations

  1. Don’t use a metal spoon or metal bowl for mixing.
  2. Don’t refrigerate.
  3. If air gets in bag-let it out.
  4. It is normal for the batter to thicken, bubble and ferment.

Day 1: You receive fermented batter in gallon zip-lock bag. Do nothing; just place the bag on the kitchen counter.

Day 2: Squeeze the bag several times.

Day 3: Squeeze the bag several times.

Day 4: Squeeze the bag several times.

Day 5: Squeeze the bag several times.

Day 6: Add 1-cup flour, 1-cup sugar and 1-cup milk, squeeze bag several times.

Day 7: Squeeze the bag several times.

Day 8: Squeeze the bag several times.

Day 9: Squeeze the bag several times.

Day 10: Baking day: Gather the following ingredients in preparation to bake:

flour, sugar, oil, vanilla, eggs, salt, milk, baking soda, large box instant vanilla pudding,

and cinnamon.

In large non-metallic bowl, combine batter with 1-cup flour, 1-cup sugar, and 1-cup milk. Mix with wooden or plastic spoon. Pour four (4) 1-cup starters into 1-gallon zip-lock bags and give them away to family or friends with a copy of the recipe.

To remaining batter in bowl add 1-cup oil, 1-cup sugar, 1-tsp vanilla, 3 eggs, 1/2-cup milk, 1-tsp salt, 2-cups flour, ½ -tsp. Baking soda, 1-large box instant vanilla pudding and 2-tsp. Cinnamon.

In separate bowl, mix 1-tsp. Cinnamon and 3-tsp. Sugar, sprinkle into 2 or 3 well-greased loaf pans (I use cooking spray). Pour batter into pans. Bake at 325 degrees for 45 Min. or until toothpick comes out almost clean. Don’t over-bake. When varying the recipes only use this sprinkle for the date nut and banana nut breads.

 You can be really be creative with this recipe. I have experimented and come up with quite a nice variety of breads.

Optional additions to batter- for Date Nut Bread are in 1/3-cup or more amounts: raisins, dates, nuts.- for Banana Nut Bread: mash one large or two small bananas add them and 1/2 cup nuts. –  for Chocolate Bread: chocolate chips, chocolate pudding instead of vanilla pudding, vanilla instead of cinnamon and no cinnamon and sugar sprinkled in pan. – for Christmas Bread: diced candied Christmas cherries, raisins and nuts.- for Maraschino Cherry Bread I substitute cherry juice from the jar of maraschino cherries instead of the vanilla and cinnamon and dice the cherries.- for Pumpkin Bread I use the basic ingredients from my pumpkin pie recipe.- likewise for Carrot Bread  I use the basic ingredients from my carrot cake recipe. Having Philadelphia Cream Cheese frosting to spread on the carrot bread makes it a real hit.

You can also freeze a starter or two so that you have one to bake with the next year. When it comes out of the freezer, treat that as day 1.





3 tbsp. butter

1/2 c. sugar

1 egg

1 1/2 c. flour

2 tsp. baking powder

2/3 c. milk

Cream together butter and sugar. Add and stir in egg, flour, baking powder and milk. Spread in a greased 9 x 13 inch pan.


2 c. flour

1 c. sugar

2 sticks butter

2 tbsp. cinnamon

Mix all ingredients for crumb mixture together in a separate bowl and drop over batter. Bake at 350 degrees for 25 minutes.


Easy Molasses Sticky Buns

12 Servings Prep: 20 Min. + Rising Bake: 25 Min.


    1. 2 loaves (16 ounces each) frozen bread dough, thawed
    2. 1/3 cup butter, softened
    3. 1/2 cup sugar
    4. 1-1/2 teaspoons ground cinnamon
    6. 1 cup packed brown sugar
    7. 1/2 cup butter, cubed
    8. 1/2 cup water
    9. 1/4 cup molasses
    10. Chopped pecans or walnuts if desired


  1. Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices.
  2. For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Sprinkle with nuts if desired. Place rolls, cut side down, in molasses sauce.
  3. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm. Yield: 1 dozen.