As mentioned last week I tried some variations on Amish Friendship Bread this week. The basic bread recipe calls for a cup of oil, a cup of sugar and a packet of pudding mix, which are not ingredients I want to use in everyday cooking in those quantities. I also don’t see why you would want to make the same recipe over and over again, especially since if you follow the instructions you wind up with five cups of starter.
Therefore, I only fed the starter half the recommended amount and still wound up with nearly four cups of starter to use. I saved one cup, and then made pancakes, bread and muffins out of the rest. The pancakes were not good – too bready and weirdly textured. I would not recommend them.
For the bread, I substituted pumpkin puree for the oil and sugar, because I still have a freezer full of pumpkin puree, which is naturally sweet and much healthier than oil and sugar. The resulting bread was like any other pumpkin bread. I might make it again.
The muffins were the real standout. Here is my recipe, modified extensively from one I found online:
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup dry oatmeal (the rolled kind, not steel cut)
1/2 cup milk
1/2 cup applesauce
3/4 cup Amish Friendship Bread starter
1/2 cup raisins
Mix dry ingredients in a bowl. Mix wet ingredients separately and add to dry, mix until combined. Put in greased or paper lined muffin tin and bake at 375 degrees for about 20 minutes. Makes 18 muffins.
If you have (or have tried) one of these Amish Friendship Bread starters, what did you do with it?
On to the menu plan, for what it’s worth considering that last week we didn’t follow the menu plan even ONE single night:
Sunday: White Bean Sage Sausage Soup from Family Feasts for $75 a Week (spinach added to recipe to provide a green vegetable), Amish Friendship Bread muffins
Monday: Tacos (taco shells are on sale for 89 cents for 18 at Meijer this week) and salad
Tuesday: Baked potato soup, green beans
Wednesday: Cumin chicken with yogurt sauce, brown rice, salad
Thursday: Chap chae (a Korean noodle dish with beef and spinach and whatnot), homemade kimchi (I expect my two year old will just eat a bowl of kimchi and call it dinner. That boy loves spicy food!)
Friday: Homemade pizza, salad
Saturday: Chicken stir fry with multi-colored peppers and spinach, brown rice
Breakfasts: oatmeal and fruit, eggs and Pioneer Woman’s Breakfast Potatoes, Bacon Egg and Cheese Biscuits, muffins and yogurt
Lunches: leftovers, smoothies, sandwiches and fruit and vegetable slices
Snacks: grapefruit, apples, popcorn, chocolate pumpkin pudding
Make sure you link up with Menu Plan Monday!