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IT training 65 amish recipes

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IT training 65 amish recipes

65 Tried and True Traditional Amish RecipesCakes, Bread, and Muffin, Corn Fritter Recipes:AMISH BREAD STARTER23 c. sugar23 c. milk2/3 c. flour2/3 c. o

IT training 65 amish recipesoil3eggs1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon1c. sugar2c. flour11 4 tsp. baking powder1tsp. baking sodaCombine ingredients in large

airtight container with lid. Store at room temperature, do not refrigerate. Stir ever}' day for 17 days. The recipe makes more than the 1 cup needed. IT training 65 amish recipes

But allows for evaporation. Now the starter is ready. For the next 10 days handle starter according to the following instructions. Day 1, receive the

IT training 65 amish recipes

starter Day 2, 3 & 4 - stir Day 5, Add 1 cup each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1 cup flour, sugar and milk. Divi

65 Tried and True Traditional Amish RecipesCakes, Bread, and Muffin, Corn Fritter Recipes:AMISH BREAD STARTER23 c. sugar23 c. milk2/3 c. flour2/3 c. o

IT training 65 amish recipesl well blended. Add 1 cup raisins and 1 cup nuts (optional).Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325 for 1 hour. Coo

l 10 minutes, remove from pans.https://khothu vien .comAMISH FRIENDSHIP BREAD1c. starter2/3 c. oil11 2 tsp. baking powder1 4 tsp. baking soda3 eggs1c. IT training 65 amish recipes

sugar2c. Hour1 /2 tsp. cinnamonDash of nutmegRaisins, nuts, dried fruit & grated caiTOts (opt.)Combine ingredients. Pour batter into 2 greased loaf p

IT training 65 amish recipes

ans, 8x3x2 inches each. Bake at 350 degrees for 1 hour or until dry.AMISH COFFEE CAKE2c. light brown sugar2c. flour34 c. shortening1egg2tsp. vanilla1

65 Tried and True Traditional Amish RecipesCakes, Bread, and Muffin, Corn Fritter Recipes:AMISH BREAD STARTER23 c. sugar23 c. milk2/3 c. flour2/3 c. o

65 Tried and True Traditional Amish RecipesCakes, Bread, and Muffin, Corn Fritter Recipes:AMISH BREAD STARTER23 c. sugar23 c. milk2/3 c. flour2/3 c. o

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