Hot Chocolate

1/2 cup sugar
1/3 cup cocoa
4 cups milk
1 tsp vanilla

Mix and heat

Pancakes

Ingredients

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

Directions

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Best Ever Yams

2 Large cans yams (drained and slightly mashed)
2 eggs slightly beaten
1 cup sugar
1 tsp vanilla
1/2 cup butter

Mash yams in 9x13 casserole dish then mix in other ingredients in the dish.

Topping:
1/2 cup flour
1 cup brown sugar
1/2 cup butter
Mix flour and sugar together then cut in softened butter
Spread over yam mixture and top with 1 cup chopped pecans (optional)

Bake at 350 for 45 minutes

Amish Friendship Bread

Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.


Required Main Ingredient


1 cup live yeast starter (see above)


day 1:
Do nothing with the starter.
days 2-5:
Stir with a wooden spoon.
day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
days 7-9:
Stir with a wooden spoon.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to two friends (make sure you save a cup for yourself). To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla


In a separate bowl combine the following dry ingredients and mix well:


2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts (optional)


Add dry ingredients to wet ingredients.

Combine 1 cup sugar with 2 tbsp cinnamon. Spread 1/4 cup of the mixture in the bottom of each bread pan before pouring mix in. Then spread 1/4 cup of the mixture on top each mix before baking.

Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.

Amish Friendship Bread Starter

Ingredients
1 (.25 ounce) package active dry yeast 1/4 cup warm water (110 degrees F/45 degrees C) 3 cups all-purpose flour, divided 3 cups white sugar, divided 3 cups milk

Directions
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
Footnotes

Editor's Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Chocolate Zucchini Bread

4 cups coarsely grated zucchini
2 1/2 cups sugar
3 eggs beaten
1 tbsp cinnamon
1 1/2 tsp baking soda
3 cups flour
1 1/4 cups oil
4 tsp vanilla
1 1/2 tsp salt
1 1/2 tsp baking powder
3 tbsp cocoa
chopped nuts (optional)

Preheat oven to 325 degrees. Generously grease bottoms of 2-9x5x3 loaf pans or one 9x13 cake pan. Blend all ingredients on low speed one minute, scraping bowl constantly. Beat on medium one minute. Pour into pans and bake 45 to 50 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes and remove from loaf pans. Cool completely. Wrap in plastic wrap and foil to keep fresh for a longer time. Bake about 40 minutes for cake pan size.

Hint: Drain most of the water off your zucchini before adding it. Too much water takes it longer to bake which can burn it. Also, when using the cake pan don't fill it more than 2/3 full. I filled it too high once and it expanded creating a HUGE mess in my oven. It also takes longer to bake which can dry it out.

Chicken Enchilada Chili

16 oz. white beans (or 4 cans precooked white beans)
6 cups water
3-4 chicken breasts
29 oz. can green enchilada sauce
26 oz. can cream of chicken soup
6 oz. can diced green chilis
1 1/2 lbs. grated jack cheese

Soak and rinse beans then add everything but soup and cheese. Once beans are soft add soup and cheese. Remove chicken, shred it and then put it back in. Add soup and cheese. Serve with tortilla chips and shredded cheese.

Hint: Dry beans are not my friend so I use canned beans. I drain and rinse them. I cook the chicken in the 6 cups of water. Once it is cooked I remove it, shred it, and then put it back in. I add the rest of the ingredients and cook until hot. I think it tastes the same and takes significantly less time. However, this meal is meant to help use your food storage so it is a dry bean recipe.