Coffee Chocolate Bundt Cake from Amish Friendship Bread Starter

Coffee-Chocolate Bundt Cake (made from Amish Friendship Bread starter)

On day 10, after you have "fed your starter" & seperated new starters into different bags, there should be about 1 cup of starter left in your bowl.
To this add:
1 cup of oil (or 1/2 cup applesauce & 1/2 cup oil)
1/2 cup milk
3 eggs
1 tsp. vanilla extract
Mix this well with your wooden (or plastic) spoon.

In a separate bowl, mix:
1 cup sugar
2 cups flour
1/2 tsp. baking soda
1 large box chocolate instant pudding
1 1/2 tsp. baking powder
3 t. instant coffee
1/2 C. chocolate chips

Add the dry ingredients to the wet mixture & mix thoroughly. Pour into a well greased & lightly floured bundt pan. Bake at 325 for 1 hour. Cool for 10 minutes then remove from pan.

When cake has cooled (it could still be warm if you'd like...YUM) drizzle it with a powdered sugar glaze. We still had coffee in the coffee maker, so I put a teaspoon (or so) of brewed coffee into a half a cup or so of powdered sugar. Oh....it was so good!

I just made one of these again yesterday & put it in our freezer for a rainy day.
I also put my starter in the freezer...I need a break from it for a while. I've been making Amish Friendship Bread every 10 days since May 3rd! Besides, I have zucchini coming out of my ears again, so it's time to start baking zucchini bread & zucchini oatmeal muffins & put them in the freezer too. I still have a few pictures of the different variations of this Amish Friendship Bread, so I'll still post them when I get around to it, even though I'm DONE baking it for a while. :)

Lemon Poppyseed Amish Friendship Bread

To my very few readers, I am so sorry that I haven't posted in so long! I haven't put anything on here since July 4th. That may be the longest I've ever "been away". I've just been really busy, that's all. I have continued to take pictures of food & even tried quite a bit of new foods this month, so I have a lot of material to post!
Since I posted about Amish Friendship Bread, I wanted to post some of the variations of this delicious bread. One of my husband's favorite is Lemon Poppyseed. One recipe of Amish Friendship Bread makes 2 loaf pans, or you could use just one bundt pan (& that sure helps if you're making more than one batch).

Lemon Poppyseed Amish Friendship Bread

On day 10, after you have "fed your starter" & seperated new starters into different bags, there should be about 1 cup of starter left in your bowl.
To this add:
1 cup of oil (or 1/2 cup applesauce & 1/2 cup oil)
1/2 cup milk
3 eggs
1 tsp. lemon extract
Mix this well with your wooden (or plastic) spoon.

In a separate bowl, mix:
1 cup sugar
2 cups flour
1/2 tsp. baking soda
2 small boxes lemon instant pudding
1 1/2 tsp. baking powder
2-3 T. poppy seeds

Add the dry ingredients to the wet mixture & mix thoroughly. Pour into 2 large, well -greased loaf pans (OR 1 BUNDT PAN) that have been coated with with a thin coating of flour.
Bake at 325 for 1 hour

You don't need any icing on this, just slice & eat!
If you do want some icing, just add a little water & a little lemon juice to some powdered sugar to make a nice glaze to drizzle over the top.
I used to make this Lemon Poppyseed recipe a few years ago & I put it in mini muffin pans. It makes wonderful mini muffins. I made so many that I had our freezer stocked with them for a long time!

I sure hope to be better about getting on here & posting some recipes!

Amish Friendship Bread- Cinnamon Bread

This is made from the starter called Amish Friendship Bread. You usually get this starter in a gallon sized ziplock bag. Today I'm typing up the "origional" directions for the first 10 days, & then the recipe for the cinnamon bread.

Amish Friendship Bread
DO NOT USE METAL SPOONS! DO NOT REFRIGERATE!
Day 1- do nothing
Days 2,3,4, & 5-"mush" the bag.
Day 6- add 1 cup flour, 1 cup of sugar, & 1 cup of milk to bag & mush the bag.
Days 7,8,9- "mush" the bag & let the air out of the bag.
Day 10-add 1 cup of flour, 1 cup of sugar, 1 cup milk to the bag & mush it really well (get all the lumps out that you can).
Pour this mixture into a large bowl. Stir with a wooden spoon & pour four 1 cup starters into gallon zip lock bags. You can give all four away, or give away 3 & keep one as a starter four your next batch. All of these starters are now at day 1.
There should be about 1 cup of starter left in your bowl.
To this add:
1 cup of oil (or 1/2 cup applesauce & 1/2 cup oil)
1/2 cup milk
3 eggs
1 tsp. vanilla
Mix this well with your wooden (or plastic) spoon.
In a separate bowl, mix:
1 cup sugar
2 cups flour
1/2 tsp. baking soda
1 large box vanilla instant pudding
1 1/2 tsp. baking powder
2 t. cinnamon
1 cup chopped nuts (optional)
Add the dry ingredients to the wet mixture & mix thoroughly. Pour into 2 large, well -greased loaf pans that have been coated with the cinnamon & sugar mixture (see below).
Sprinkle extra cinnamon sugar on top.
Bake at 325 for 1 hour.
Cinnamon & sugar mixture=1 tsp. cinnamon & 3 tsp. sugar

I *think* you can make your own starter by putting 1 cup each of milk, flour, & sugar into a ziplock bag. This would be day 1. I have read this online, but I've never done this myself though. **edited to add: Here is a link at recipezaar that tells how to make the starter. **

And, you can start giving your starter "half feedings" if you get too overwhelmed with too many starters every 10 days. Instead of feeding your bread 1 cup each of the milk, sugar, & flour, give it only 1/2 cup of each. Do this on day 6 & day 10. Then on day 10, baking day, you'll only have a total of 3 starters. I usually make 2 batches of bread & then only have 1 starter to keep it going.

I posted about half feedings here.

Kitchen Tip Tuesdays: Amish Friendship Bread Half Feeding

I thought of another tip. This is about Amish Friendship Bread. You know that starter that someone gives you in a big ziplock bag? You have to "mush" the bag for 5 days, & on the the 6th day you "feed it" 1 cup milk, 1 cup four, & 1 cup sugar. You feed it this same amount of milk, flour, & sugar on day 10, & then it's baking day. After you've "fed" the mixture on baking day, you have 4 new starters, plus 1 cup of batter that you use to make the loaf of delicious cinnamon bread. You usually give 3 starters away to friends, & keep 1 starter for yourself to start all over again (it's day 1 for these starters), & bake one batch of cinnamon bread. It's great...at first. After a few cycles of 10 day periods, you run out of friends to give starters too. Or, all your friends have already had this experience, & they quickly tell you ""NO!" when you offer them a starter. LOL It just gets hard after a while when you can't get rid of, I mean, you can't give away all your extra starters. If you have a hard time wasting things, you end up making several batches of bread on baking day. There are great variations to this recipe so you end up making not just cinnamon bread, but lemon poppyseed muffins, chocolate coffee muffins, caramel apple bread or muffins, & the list goes on & on. It's wonderful to have a freezer filled with so many different kinds of bread & muffins. But it really does make baking day every 10 days a lot of work.

Well, I had a starter in the freezer & I decided to get it out & have another go at it (it had been 3 years since I had done it). After 3 cycles or so I hit that time where I couldn't get rid of my starters anymore. I found a GREAT tip online. I can't find the link now. I was sure I saved it to favorites so I could link to it, but now I can't find it anywhere. You can actually give your bread "half feedings".
Instead of 1 cup each of the flour, milk, & sugar, you can feed it it a half cup of all of those ingredients. And the result? On baking day, you end up with 3 cups, which means you only have 2 starters & then 1 cup to make a batch of bread with. So you can bake 1 batch, save a starter for yourself, & then have 1 starter left over to either give away or just make a second batch.
On baking day I have been making 2 batches. It's not hard to do, I make them both at once. If I make bread, it means 4 loaves of bread. 4 loaves of bread to bake every 10 days is much more managable.
Another tip for this amish bread is that you can use a bundt pan in place of 2 loaf pans. So if you do it that way, every 10 days you make two bundt loaves, & then only 1 starter to keep going.
And when you get tired of it all & you need to stop, just put that 1 starter in the freezer & you can start the whole thing up later.

So if you've done this before & cringe when someone offers you a starter, try giving it another chance & only give your starter half feedings. It works really well & that bread really is so good!

I'm going to start posting some of the variations I'm been making, which can take the form of breads, bundt cakes, muffins, & yesterday I even made cookies.

To see more Kitchen Tips, please visit Tammy's Recipes!