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I have made this recipe a few time now since making it for our Thanksgiving get together. I also made it for a pot luck dish at a group gathering and everyone there enjoyed this and asked about the recipe. The only thing I did different from the actual recipe was to use 2/3 cup sugar instead of 1 cup and I added 1 tsp Vanilla. This recipe is a keeper!

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Amish Friendship Bread III

Reviewed: Feb. 12, 2009

This was my first attempt with making friendship bread and I decided to use this recipe with my starter that was given by a neighbor. What a wonderfully, delicious cake like bread. I chose to make this in 1 Bundt pan rather than making two loaves. I added just a sprinkling of nutmeg to the batter. Then I sprinkled with confectionary sugar after baking. Baking time in the Bundt pan took 45-50 minutes at the 350 degrees. I set my timer to check with a cake tester 5 minutes earlier to help prevent drying out and over baking. My first slice I tried plain, loved it. The second slice I tried with peanut butter. YUMMY! This bread went perfectly with a cup of coffee. I decided to send a sample slice of this bread and recipe to the people I pass the starter onto. After trying this recipe, I decided to keep a starter for myself and start over, so I can make this bread again and also freezing a starter to use at a later time. For those that don’t have the starter, you can find the recipe for “Amish Friendship Bread Starter” here at All Recipes.

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28 users found this review helpful

Holiday Peppermint Bark

Reviewed: Dec. 21, 2008

I attempted to make my second batch (1st was perfect) of Peppermint Bark and ran into the same trouble another person had with the white chocolate starting to crumble because I didn't remember to turn the heat lower while melting in a double boiler. This caused the chocolate to dry out faster. So rather then throw it away, I made snowballs and rolled them into the finer crushed peppermint. Then placed them in the freezer about 15 minutes. They were a hit and told to make them again. So don't throw away over heated chocolate. Make SNOWBALLS! TIP: You need to pour melted chocolate as soon as it creams and remove from heat!!! Don't keep it on the heat, as this causes the drying out effect.

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22 users found this review helpful

White Chocolate Covered Pretzels

Reviewed: Dec. 21, 2008

Made this using the square pretzels snaps. Sprinkled with colored sugar. Giving these for neighbor gift treats. It was hard not to keep eating them. I took the advice of others and placed them in the freezer about 15 minutes to help speed up the packaging. Will add this to my other pretzel recipe that I melt chocolate discs on top and then topped with an M&M. These two recipes are great for parties and group events. 5 STARS ALL THE WAY!!!!!

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Easy Slow Cooker French Dip

Reviewed: Dec. 21, 2008

This tasted awesome! I added crushed garlic to this recipe. Served this for a bunco get together and had a few ask about the recipe at the "next" bunco. I served it with french bread rolls. For the left overs, I used it the next day over toast bread. And another time I used the left overs along with garlic mashed potatoes and a side of green beans. YUMMY! This recipe is definitely a keeper.

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Apple Crisp IV

Reviewed: Mar. 7, 2007

I enjoyed this recipe. I cut the ingredients in half except for the apples to fit in a 9x9 bake pan to make in my toaster oven. I also used two 12 oz packages of already sliced granny smith apples from the grocery store that were on sale saving me time. I just had to peel off the skin. Each package was about 1 QT. It took 60 minutes to bake and came out tasty. I had to try it while it was still warm. I will make this recipe again. Thanks for sharing!

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