The book has an entirely new cover.

Before: Hardcover Cover

After: Paperback Cover

It was lovely to receive my own copies the other day.

Special Delivery!

So this is my round-about way of saying I have copies to give away! A few notes:

1. Is this a novel? Yes, this is a novel. Read reviews and an excerpt here.
2. Oh. I was hoping it was a cookbook. It is, in a way. There are Amish Friendship Bread recipes included in the back (12, to be exact), baking tips and a truly heartwarming story of how Amish Friendship Bread changes a small town in Illinois, especially the relationship of two sisters who were once close but now estranged. Oh, and you know there are almost 225 FREE recipes here on the website, right? In other words, I’ve got you covered with as much starter and Amish Friendship Bread any one person could possibly want.
3. Book club? The paperback includes a Random House Reader’s Guide just for you AND I’m happy to Skype or FaceTime with the group–just contact me via the contact form and we’ll make it happen.
4. What about the next book? You’re in luck–the trade paperback contains an excerpt from the next book in the series, The Avalon Ladies’ Scrapbooking Society.
5. I want a copy! The trade paperback will be in bookstores everywhere on May 1st, including Target where you’ll find it on the “Emerging Authors” shelf. You could also win a copy here!

I am giving away a copy a day from now until Friday, May 4, your choice hardcover or paperback. Here’s what you need to do to enter:

1. “Like” the Darien Gee author page on Facebook: http://www.facebook.com/authordariengee
2. If you’ve read the book, leave a review on Amazon.com (leave it on the main page, the one with the picture of the hardcover book on it and all the goodies and reviews and excerpts) or bn.com or Goodreads. Each review counts as an entry so leave a different comment for each action. This only applies for new reviews left during the contest period.
3. Give the book a “Like” on Amazon (again, on the hardcover page — be sure to tell us what number “Like” you are). This only applies for new reviews left during the contest period.
4. Pin it! If you’re on Pinterest, so are we. Follow us! http://pinterest.com/fbkitchen
5. Share the contest post on Facebook via our Friendship Bread Kitchen page or by clicking the “Share on Facebook” link below.

Do one or more of the above to be officially entered. Entries are cumulative which means once you’re entered, you have a chance to win each day until the contest ends. Leave an entry for each action. Contest ends May 4, 2012 at 11:59 pm PST. Winners will be posted daily at the bottom of this post.

Good luck and thanks for reading!

xo
Darien

Winner for Monday, April 30: Megan Eskew. Yay!
Winner for Tuesday, May 1: Georgianna Miller. Whoop whoop!
Winner for Wednesday, May 2: Kira Endicott. Give her a hand!
Winner for Thursday, May 3: Janet Young.  Sahweet!
Winner for Friday, May 4: Maria Daubert. Congrats!

Winners, please email your snail mail address to me via the Contact Form. Don’t forget to mention if you’d like the hardcover or paperback version. We’ll send out all of the books once the last winner is drawn!

The first 5  friends to submit a recipe and winners of the novel, Friendship Bread by Darien Gee are

• Alice Scheibelhofer from Canada
• Rebecca Givens Bickerstaff from Texas
• Jennifer Schoenberger from Kansas
• Jami Dodd fromTennessee
• Heidi Kleyn from Michigan

Look at all the new recipes! It was not easy picking the 3 winners.

• Amish Friendship Bread Citrus Muffins (submitted by Alice Scheibelhofer, BC Canada)
• Chocolate Pumpkin Spice Amish Friendship Bread (submitted by Cynthia Skelton, TN)
• Root Beer Amish Friendship Bread (submitted by Gail Burchardt, WI)
• Divine Strawberry-Chocolate Chip Amish Friendship Bread Muffins (submitted by Sandy Kelley-Jones, TX)
• Egg Nog Amish Friendship Bread (submitted by Rebecca Givens Bickerstaff, TX)
• Chocolate Chocolate Chip and Coconut Amish Friendship Bread Muffins (submitted by Sandy Kelley-Jones, TX)
• Amish Friendship Bread Coconut Amaretto Layered Brownies (submitted by Jennifer Schoenberger, KS)
• Strawberry Upside Down Amish Friendship Bread Cake (submitted by Tina Finders, SC)
• Double Chocolate Rum Amish Friendship Bread (submitted by Veronica Miller, KS)
• Amish Friendship Bread Hot Cross Buns (submitted by Lauren Cunningham, MA)
• Artesian Amish Friendship Bread (submitted by Heidi Kleyn, MI)
• 100% Whole Wheat Amish Friendship Bread (submitted by Melody O’Banion, LA)
• 100% Whole Wheat Amish Friendship Bread Rolls (submitted by Melody O’Banion, LA)
• Amish Friendship Bread Soft Pretzels (submitted by Heidi Kleyn, MI)
• Amish Friendship Banana-Vanilla Chai Coffee Cake (submitted by Veronica Miller, KS)
• Amish Friendship Bread Cheesy Dilly Rolls (submitted by Mary Marlowe Leverette, SC)
• Amish Friendship Bread Monkey Bread (submitted by Laila Gower, MN)
• Amish Friendship Bread Mexican Bunuelos(submitted by Joleen Waltman, TN)
• Amish Friendship Bread Monkey Bread (submitted by Heather, MI)
• Potato Flake Amish Friendship Bread Starter (submitted by Tina Finders, SC)
• Southwestern Casserole with Amish Friendship Bread Topping (submitted by Jami Dodd, TN)

All of the above recipes are in the Recipe Box! Stop over and check them out! Remember we are trying to get to 250 recipes and would love you to submit yours, next! If you do not see something in the Recipe Box, then create it and share. If you need help, just ask.

The grand prize winner of the $75 Amazon Gift Card is Amish Friendship Bread Cheesy Dilly Rolls submitted by Mary Marlowe Leverette, SC.

The two runner ups of the $25 Amazon Gift Card are Amish Friendship Banana-Vanilla Chai Coffee Cake submitted by Veronica Miller, KS and Artesian Amish Friendship Bread submitted by Heidi Kleyn, MI.

We would like to thank all of you for your adding your creative recipes into the Recipe Box. Keep baking and sharing!

Congratulations to the 8 winners.  Please send us your mailing address via the Contact Form by April 30, 2012 on our website to claim your prize.

Submitted by: Joleen Waltman 
Image (c) Joleen Waltman

Prep Time: 10 minutes
Cook Time: 1 to 2 minutes
Servings: 6
Yield: 12 Bunuelos

Ingredients

1 1/2 cups Amish Friendship Bread Starter
1 1/2 cups flour
1/4 cup sugar, rapadura or honey
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 heaping tablespoons lard or shortening
1 cup oil for frying (1/2 inch thick in skillet)

Topping
1/3 cup powdered sugar
2 tablespoons cinnamon
1/3 cup honey
2 tablespoons butter, melted

Directions

1. Pour 1/2 inch of oil in skillet.
2. Heat on medium-low heat.
3. In a bowl, mix together dry ingredients, flour, sugar, baking powder, and salt.
4. Cut in shortening with a pastry blender or a fork.
5. Add starter into bowl and mix together until a ball is formed.
6. Add in sugar, rapadura or honey
7. For the topping, mix together cinnamon and powdered sugar or honey and melted butter.
8. Divide a golf-ball sized piece of dough and roll out on a floured surface with a rolling pin as thin as you can or about 1/16 inch thick.
9. When oil is hot, add in flatten dough.
10. Fry for about 20-45 seconds or until a light golden-brown.
11. Flip over carefully and cook another 20 to 45 seconds.
12. Remove from oil and place on a serving plate.
13. Sprinkle with cinnamon sugar mixture or drizzle with honey butter.
14. Serve warm.
15. ENJOY!

Kitchen Notes

From Joleen Waltman: “Bunuelos are popular in Latin-American countries. They are typically made thin and crispy. They are pronounced as (boon-wel-los). One trick to get the tortillas thin enough is to lay the dough between two pieces of greased wax paper and then roll out. The oil gets hot and can splatter. Gently put the dough in the oil from front to back of the pan.”

Images

L to R: frying in hot oil (c) Joleen Waltman

Submitted by: Heather 
Image (c) Heather

“Serve this gooey cinnamon bread at your next Sunday Brunch.”

Prep Time: 20 minutes
Cook Time: 30 to 35 minutes
Servings: 12
Yield: 1 Bundt pan

Ingredients

Dough:
1 cup Amish Friendship Bread Starter
2 cups self-rising flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup crushed nuts (optional)
2 cups of extra flour to knead

Gooey Cinnamon Mixture:
2 cups brown sugar
1 cup butter
2 tablespoon cinnamon

Directions

1. In a large mixing bowl, combine starter, flour and milk.
2. Set aside at room temp. overnight.
3. The next day, preheat oven to 350° F (175° C).
4. Stir the bowl mixture and mix in remaining dough ingredients.
5. Pour dough out onto a well floured surface.
6. Knead and add flour until dough is no longer sticky.
7. Shape dough into a large ball and let rest while making gooey cinnamon mixture.
8. Add all gooey cinnamon mixture ingredients into a sauce pan and cook until sugar has dissolved.
9. Spray Bundt pan with cooking spray.
10. Pour a small layer of gooey mixture in bottom of Bunt pan.
11. Pull apart about 40 dough balls, rolling each sticky ball in a small amount of flour.
12. Add the dough balls to the Bundt ban.
13. Equally pour remaining gooey cinnamon mixture over the top of dough balls.
14. Bake for 30 to 35 minutes.
15. Let rest for 5 minutes.
16. Take a plate and place upside down over Bundt pan. Flip right side up onto plate.
17. ENJOY!

Kitchen Notes

From Laila Gower: “For another variation of this bread use equal amounts of white flour and wheat flour. Instead of nuts, add raisins.”

Images

L to R: raisin variation (c) Laila Gower; (c) Heather

Submitted by: Mary Marlowe Leverette
Image (c) Mary Marlowe Leverette

“Serve these flavorful, cheesy rolls with your favorite chicken recipe.”

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 24
Yield: 24 rolls

Ingredients

1 1/2 cups Amish Friendship Bread Starter
2 cups cottage cheese
2 tablespoons finely minced onion
2 tablespoons butter, melted
1/2 cup freshly minced dill weed or 1 tablespoon dried dill weed
2 teaspoons salt
1/2 teaspoon baking soda
2 eggs, well beaten
5 cups flour
2 egg whites
1/4 cup sesame seeds

Directions

1. In a saucepan or in the microwave, heat cottage cheese to lukewarm.
2. In a large bowl, combine cottage cheese, sugar, onion, butter, dill, salt, soda and egg. Mix well.
3. Mix in starter.
4. Add flour one cup at a time until dough is stiff.
5. Cover bowl and let dough rest for one hour.
6. Punch down dough and then with oily hands, for dough into 24 balls.
7. Grease a muffin tin.
8. Place each ball of dough in a muffin cup.
9. Cover and let rest for 30 minutes.
10. Preheat oven to 350° F (175° C).
11. Before putting in the oven, brush each roll with egg white and sprinkle with sesame seeds.
12. Bake for 20 minutes or until golden brown.
13. ENJOY!

Submitted by: Jami Dodd
Image (c) Jami Dodd | Such is This

“A crowd-pleasing classic casserole given a new spin with this crunchy Amish Friendship Bread topping.”

Prep Time: 15 minutes
Cook Time: 35-45 minutes
Servings: 10
Yield: 9×13 casserole dish

Ingredients

For Meat mixture:
2-3 pounds ground beef or turkey
1 15 ounce can tomato sauce
1/2 cup ketchup
1/2 cup taco sauce
salt and pepper to taste

For Amish Friendship Bread Topping:
1 cup Amish Friendship Bread Starter
2 eggs
1/4 cup oil
1 2/3 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 can whole kernel corn, drained
1/3 cup or one whole roasted red pepper, diced
1/4 cup chopped pickled jalapenos or one fresh jalapeno with seeds removed, diced (more or less depending on how much spice you want)
1 cup shredded extra sharp cheddar cheese

Directions

1. Preheat oven to 350° F (175° C).
2. Cook beef or turkey in a large skillet on medium heat until no pink remains. Drain off fat and place pan back on stove.
3. Season meat with salt and pepper to taste then add the tomato sauce, ketchup, and taco sauce.
4. Allow meat to bubble on simmer for 10 minutes then remove from heat and let sit while you make the topping.
5. For the topping, in a large, non-metalic bowl beat eggs well.
6. Stir in starter and oil until well combined.
7. Gently stir in flour, baking soda, baking powder, and salt until just combined.
8. Fold in the corn, red peppers, jalapenos, and cheese until well incorporated.
9. Spray casserole dish with cooking spray.
10. Pour meat mixture into the bottom of the pan and spreading it out evenly.
11. Pour the topping over the meat mixture, leaving it about 1/2 inch away from edge of casserole dish.
12. Bake for 35-45 minutes or until toothpick inserted into the center comes out clean.
13. ENJOY!

Kitchen Notes

From Jami Dodd: “Amish Friendship Bread mixture should not be runny, but sticky like biscuit dough. Do not over mix the topping as it could make your finished product too dense. If the center isn’t getting done, gently break a little of the center up with a spoon to expose some of the undercooked topping and finish baking until it has set.

This is my take on the classic casserole I grew up eating. My mother made the original with Jiffy cornbread mix as the topping and I found the slight sweetness of this Amish Friendship Bread topping to be the perfect copycat of the taste I loved. A wonderful crowd pleasing dish!”

“This sweet & spicy cake will be a huge hit at your next book club meeting.”

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 16
Yield: 1 cake

Ingredients

Chai Streusel

1/4 cup brown sugar
1/4 cup granulated sugar
1 vanilla bean, split & seeds scraped out
1 1/2 teaspoons cinnamon
1 1/2 teaspoons cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
Pinch of salt
3/4 cup toasted walnuts, finely chopped
1/2 cup unsalted butter, melted
1 cup flour

Banana Coffee Cake

1 cup Amish Friendship Bread Starter
3 large over-ripe bananas
1/2 cup (1 stick) unsalted butter, melted
3 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
2 cups flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1. Preheat oven to 350° F (175° C).
2. Generously butter a 13”x9” cake pan and set aside.
3. Make the chai streusel: Combine the sugars, vanilla bean seeds, cinnamon, cardamom, ginger, cloves, nutmeg, and salt in a small mixing bowl; stirring with a fork until well combined. Stir in the walnuts, then pour the butter over the top and mix until combined. Add the flour and mix until incorporated. Set aside.
4. Make the coffee cake batter:
5. Mash the bananas in a large mixing bowl.
6. Whisk in the melted butter until completely incorporated.
7. Add the eggs and whisk them in until fully incorporated.
8. Add the sour cream and whisk until well combined, then whisk in the starter and vanilla until combined.
9. Add the remaining ingredients and beat until well mixed.
10. Pour batter into the prepared cake pan and sprinkle the streusel over the top.
11. Bake for 40 minutes or until toothpick inserted into the center comes out clean.
12. Serve warm or at room temperature. Cover leftovers with plastic wrap.
13. ENJOY!

Images

L to R: (c) Veronica Miller

Ingredients

3 tablespoons instant mashed potato flakes
3 tablespoons white sugar
1 cup warm water
2 1/4 teaspoon active dry yeast

Directions

1. In a glass or plastic container with a lid that has several holes in it, combine potato flakes, sugar, water and yeast.
2. Cover and let starter sit on the counter for 5 days.
3. Stir starter every day with wooden or plastic spoon.
4. On the morning of Day 5, feed your starter with 3 tablespoons potato flakes, 3 tablespoons white sugar, and 1 cup warm water.
5. In the evening, take out 1 cup of starter and use in a sourdough recipe.
6. Place the remaining starter into the refrigerator.
7. Repeat step 2 every 5 days.
8. If starter is to be used in a recipe, then let 1 cup of starter sit at room temperature for 6 hours and refrigerate the rest. If starter is not to be used then either throw away or give away 1 cup each time you feed it.

Kitchen Notes

Use this starter with the Strawberry Upside Down Amish Friendship Bread Cake.

Submitted by: Tina Finders
Image (c) Tina Finders

“This yummy cake use a Potato Flake Amish Friendship Bread Starter.”

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 15
Yield: 1 cake

Ingredients

1 cup Amish Friendship Bread Starter (Potato Flake Starter)
1/2 cup white sugar
1/2 cup dark brown sugar
3 cups sliced strawberries
1 stick melted butter
2 cups white sugar
1 stick unsalted butter, softened
1 whole egg
4 egg whites
2 teaspoons pure vanilla
1/2 cup milk
4 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder

Directions

1. Preheat oven to 325° F (165° C).
2. In a small bowl, mix together white and brown sugar; mashing up any brown sugar clumps.
3. Use 1/4 cup of the sugar mixture to coat the baking dish, including the sides. Set the rest aside.
4. Layer the bottom of the baking dish with strawberries.
5. Sprinkle the remaining sugar mixture over the strawberries.
6. Pour melted butter evenly over the strawberries.
7. In a large mixing bowl, cream together sugar and butter. Add egg, egg whites and vanilla, blend until smooth.
8. Add potato flake starter and milk to the mixing bowl along with one cup of flour, stir.
9. Add remaining flour, salt, and baking powder. Stir until completely blended. Batter will be slightly thick.
10. Spread the cake batter evenly over the layered strawberries.
11. Bake 40-45 minutes or until toothpick inserted into the center comes out clean.
12. Let cake cool for 10 minutes. Place a large serving dish or cutting board over the top of the cake. Flip over, removing the baking dish. Cool. Cover lightly and store at room temperature.
13. ENJOY!

Kitchen Notes

This recipe only works using the Potato Flake Starter.

Images

(c) Tina Finders; (c) Tina Finders

Submitted by: Veronica Miller
Image (c) Veronica Miller | Veronicas Cornucopia

“The combination of rum and chocolate is wonderful for the holidays–make this into mini loaves for gifts!”

Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 16
Yield: 2 loaves

Ingredients

1 cup Amish Friendship Bread Starter
3 eggs
1 cup oil
1/2 cup dark rum
1/4 cup Dutch process cocoa
1 small box instant chocolate pudding
1 cup sugar
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1/4 cup mini semisweet chocolate chips
1/4 cup sugar
1 tablespoon cinnamon

Directions

1. Preheat oven to 325° F (165° C).
   
2. Combine 1/4 cup sugar and 1 tablespoon cinnamon in a small bowl.
3. Generously butter two loaf pans, then dust with the cinnamon sugar. Tap out excess and save for topping; set aside.
4. In a mixing bowl, whisk the eggs into the starter, then whisk in the oil and rum. Add everything but the chocolate chips and whisk until blended.
5. Stir in 1 cup chocolate chips.
6. Divide batter between pans, then sprinkle remaining cinnamon sugar over the tops.
7. Sprinkle mini chocolate chips over the top and bake for an hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
8. Cool in pans for 10 minutes, then turn out to cool completely on wire rack.
9. ENJOY!

Images

L to R: (c) Veronica Miller; (c) Veronica Miller