dissolve yeast in water In a small bowl. Let stand ten minutes.
In a plastic or ceramic container or 2 quart container glass, combine one cup flour and one cup sugar. Mix thoroughly or flour will lump when milk is added. After that, Slowly stir in one cup milk and dissolved yeast mixture.
Be sure to Cover loosely and let stand until bubbly. Consider this day one of the ten day cycle. Leave loosely covered at room temperature.
On days 2 through 4; stir starter with a spoon.
Day 5; stir in one cup flour,one cup sugar and one cup milk.
Days 6 through 9; stir only.
Day 10; stir in one cup flour, one cup milk and one cup sugar
Remove one cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe.
Do NOT forget to Store the left one cup starter in a container in the refrigerator, or begin the ten day process over again (beginning with step 2).
Firstly, Into a saucepan , Put the sugar, water and lemon juice, after melting the sugar by stirring, allow it to boil until fairly thick.
Finally, Set aside to cool.
Pastry
Firstly, In a saucepan, Heat the margarine, add the water and salt and bring to the boil.
Reduce heat and add the flour at one time.
After that, Stir the mixture with a wooden spoon constantly and continue until mixture leaves the sides of the pan and forms a ball.
wait for 6 minutes, then remove pan from heat and set aside to cool.
When cool, add the eggs and knead about 10 minutes, put 7-8 pastries in a pan containing the heated olive oil using a pastry bag with a large nozzle, .
Start frying the pastry over low heat, when pastry puffs up a bit , increase heat and fry until golden.
Using a perforated spoon Remove fried pastry , draining away the oil, then put into the syrup.
Finally, Strain off the syrup, place tulumba on serving plate and serve cool.
Firstly, Place eggs in a saucepan and cover with cold water. Be sure to Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for ten to twelve minutes.
After that, Remove from hot water, cool, peel and chop.
In a large bowl, combine the egg, dill, paprika, onion, mayonnaise, mustard, and salt and pepper.
Mash well with wooden spoon or a fork .
Finally, Serve on bread as a sandwich or over crisp lettuce as a salad.
Firstly, Preheat oven to (190 degrees C) 375 degrees F .
Place cracker crumbs and eggs in two separate shallow bowls. Mix cracker crumbs with pepper and garlic salt. after that, Dip chicken in the eggs, then dredge in the crumb mixture to coat.
After that, Arrange coated chicken in a 9x13 inch baking dish. then be sure to Place pieces of butter around the chicken.
Finally, Bake for 40 minutes in the preheated oven , or until chicken is no longer pink and juices run clear.
Preheat oven to (175 degrees C) 350 degrees F. Grease a 9x13 inch pan.
Press one can of the crescent rolls into the bottom of the prepared pan.
In a medium bowl, mix together 1 cup of sugar, the cream cheese, and vanilla until smooth and creamy. Spread over the crescent layer.
Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan.
Combine the cinnamon and the remaining 1/4 cup of sugar ; sprinkle over the top.
Bake until the top is crisp and golden for 25 to 30 minutes in the preheated oven.
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18 medium potatoes (oval shaped) or 36 new potatoes
Maldon salt
5 tablespoons olive oil
45 grams butter
Steps for preparation :
If you're using the larger potatoes, preheat the oven to 210°C/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/gas mark 6/400ºF.
Put each potato, in turn, in the bowl of a wooden spoon, its similar to if you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch intervals.
After you've cut them , You should put the baking tin on the hob with the butter and oil and heat up till sizzling. After that, Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
Before putting the potatoes in the oven, Sprinkle each potato well with salt : cook the large potatoes for about 80 minutes, testing to see if the flesh is soft (you may need additional 10 minutes for this); 40 mines should be fine for the new potatoes.
