Amish Cinnamon Bread

Ingredients

Starter
1 package — 2 1/4 teaspoons active dry yeast
1/4 cup warm water — 110°F
1 cup granulated sugar
1 cup all-purpose flour
1 cup milk — I used non-fat
Feedings (2)
2 cups granulated sugar — divided
2 cups all-purpose flour — divided
2 cups milk — divided (non-fat okay)

For the Bread:
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon — divided
2 cups flour
1 cup starter
2/3 cup oil
1 cup + 4 teaspoons sugar
3 eggs
1 teaspoon vanilla
Optional: 1 cup of chocolate chips or chopped nuts

Instructions

Day 1:
Make your starter: Stir yeast into warm water. Let sit for 10 minutes.
Whisk sugar and flour in a 2 Qt container (or I’ve heard you can use a ziploc bag, but we always used a bowl). Whisk in milk. Be sure to stir the corners – the flour will get clumpy and stuck if you’re not careful.
Stir the yeast mixture into the flour mixture. Cover loosely and store on the counter.
Days 2-4 :Stir the mixture once per day.
Day 5:
Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter.
Days 6-9: Stir the mixture once per day.
Day 10:
Feed the mixture: Stir 1 cup each sugar, flour, and milk into the starter. Cover loosely and store on the counter.
Remove 1 cup of starter to use in the Amish Friendship Bread Recipe (see directions below). Remove 2 cups of starter and give 1 cup each to two friends, with the recipe below attached.
There will be 1 cup of remaining starter. You can give this to a third friend, or you can seal and freeze this 1 cup to use in the future. Or continue the cycle of friendship bread. Since you have your starter, cover loosely and store at room temperature. Start with “Day 2” directions above tomorrow (day 11) and keep it going.
Friendship Bread Recipe:
Preheat oven to 325°F. Grease two 4×8” or 9×5” loaf pans with butter or shortening. Sprinkle a bit of sugar in the pan and “sugar” it (like you would flour a pan). Alternately, spay with cooking spray, but do not sugar the pans if using cooking spray. (Note: you could make one large loaf with this but it will take longer to bake and you run the risk of a dark outside and a partially baked inside.)
Whisk baking soda, baking powder, salt, 1 teaspoon cinnamon, and flour in a medium bowl. Set aside.
Stir starter, oil, and 1 cup sugar with a wooden spoon or spatula. Stir in eggs, 1 at a time, then stir in vanilla. Gently fold in dry ingredients. Stir in chocolate chips or nuts, if using.
Divide batter between two loaf pans. Mix remaining 4 teaspoons sugar and 1 teaspoon cinnamon. Sprinkle on top of loaves.
Bake for 25-35 minutes, until a toothpick comes out clean. Cool before removing from pan.

Air Fryer Cheese Scones

Ingredients

•2 cups all-purpose flour

•1 tbsp baking powder

•½ tsp salt

•½ tsp garlic powder (optional)

•¼ cup cold butter, cubed

•1 cup shredded sharp cheddar cheese

•¾ cup milk (or buttermilk)

•1 egg, beaten (for brushing)

 Instructions

 Prepare the dough – In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in the cold butter with a pastry cutter or fork until it resembles coarse crumbs.

Add the cheese – Stir in the shredded cheese, then gradually add the milk, mixing until a soft dough forms.

Shape the scones – Lightly flour a surface and roll out the dough to about ¾-inch thickness. Use a biscuit cutter to cut out rounds or cut into triangles.

 Preheat & prepare – Preheat the air fryer to 350°F (175°C). Line the air fryer basket with parchment paper.

 Air fry – Brush the tops of the scones with the beaten egg and place them in the air fryer basket, leaving space between each. Air fry at 350°F for 8-10 minutes or until golden brown and cooked through.

 Serve & enjoy! – Let cool slightly before serving. Enjoy warm with butter or your favorite spread!

 Notes

•For extra flavor – Add ½ tsp dried thyme or a pinch of cayenne pepper.

•Dairy-Free? – Substitute butter with vegan butter and use plant-based milk.

•Storage – Keep leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat in the air fryer at 300°F for a few minutes.

•Freezing – Freeze unbaked scones and air fry from frozen, adding 2-3 extra minutes to the cooking time.

Salted Caramel Cream Cheese Cupcakes

Ingredients

For the Cupcakes

•1 ½ cups all-purpose flour

•1 ½ tsp baking powder

•½ tsp salt

•½ cup unsalted butter, softened

•¾ cup granulated sugar

•2 large eggs

•2 tsp vanilla extract

•½ cup milk

For the Cream Cheese Filling

•8 oz cream cheese, softened

•¼ cup powdered sugar

•1 tsp vanilla extract

For the Salted Caramel Topping

•½ cup caramel sauce (store-bought or homemade)

½ tsp sea salt flakes

 Instructions

 Make the Cupcake Batter

1.Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2.In a bowl, whisk together flour, baking powder, and salt. Set aside.

3.In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.

4.Alternate adding the dry ingredients and milk, mixing until just combined.

 Prepare the Cream Cheese Filling

5.In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

 Assemble the Cupcakes

6.Fill each cupcake liner halfway with batter.

7.Spoon a teaspoon of the cream cheese filling into the center.

Cover with a bit more batter, ensuring the filling is hidden.

 Bake

9.Bake for 18-22 minutes or until a toothpick inserted (avoiding the cream cheese center) comes out clean.

10.Let cupcakes cool completely before topping.

 Add the Caramel Topping

11.Drizzle caramel sauce over each cupcake and sprinkle with sea salt flakes.

 Notes

•For homemade caramel, melt ½ cup sugar over medium heat until golden, then add 3 tbsp butter and ¼ cup heavy cream, stirring until smooth.

•Store cupcakes in an airtight container in the fridge for up to 5 days.

•For an extra indulgence, pipe a swirl of buttercream before drizzling caramel!

Hillbilly Pie (Poor Man's Pie)

Ingredients 

The secret to this pie lies in its straightforward yet flavorful combination of ingredients. Here’s what you’ll need:

For the Filling:

• 4–5 medium apples (Granny Smith, Honeycrisp, or a mix for tartness and sweetness)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon lemon juice (to prevent browning and add brightness)
• 1 tablespoon cornstarch (to thicken the filling)

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter (cold, cut into small cubes)
• 1/4 teaspoon salt

Optional Toppings:

• 1 egg (beaten, for an egg wash)
• Coarse sugar (for sprinkling on top)
• Vanilla ice cream (for serving)

Step-by-Step Instructions

Ready to whip up this sweet, rustic delight? Follow these easy steps:

Step 1: Prepare the Apples

1. Peel, core, and slice the apples into thin slices (about 1/4-inch thick).
2. In a large mixing bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until evenly coated. Set aside.

Step 2: Make the Crust

1. In a separate mixing bowl, combine the flour, sugar, and salt.
2. Add the cold cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 3: Assemble the Pie

1. Preheat your oven to 375°F (190°C) . Line a baking sheet with parchment paper to catch any drips.
2. Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a rough circle about 1/4-inch thick. Transfer it to the prepared baking sheet.
3. Spoon the apple filling onto the center of the dough, leaving a 2-inch border around the edges.
4. Roll out the second half of the dough into another rough circle. Carefully place it over the apples.

Step 4: Seal and Decorate

1. Fold the edges of the bottom crust over the top crust to seal the pie. Crimp the edges with a fork or your fingers for a rustic look.
2. Cut a few small slits in the top of the pie to allow steam to escape during baking.
3. Optional: Brush the top of the pie with beaten egg and sprinkle with coarse sugar for a golden, sparkling finish.

Step 5: Bake the Pie

1. Bake in the preheated oven for 35–40 minutes , or until the crust is golden brown and the filling is bubbling.
2. Remove from the oven and let the pie cool slightly before slicing.

Step 6: Serve and Enjoy

1. Serve warm with a scoop of vanilla ice cream for a classic pairing, or enjoy it plain for a wholesome treat.