Ice cream topping recipe from the 60's Do you have it?
It was with canned fruit. She'd mix it with sugar and let it sit. I'm sure there was something else added, a started something. When it was ready, she take some off to start more and would often share it with her friends. It would get very sweet, almost brandy like. Does anyone know what I'm talking about? I remember it was very good. |
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| Does this sound right ?- I remember making it and feeding it and finding friends to take it back in the mid 70's (back when we used to make Harvey Wallbanger cakes too) Here is a recipe I found on the net for friendship fruit starter... I bet I have my old original one from the 70's somewhere... 20 oz. can pineapple chunks, drained 16 oz. can peach slices, drained 16 oz. can apricot halves, drained 10 oz. jar maraschino cherries, drained 1 1/4 cups sugar 1 1/4 cups brandy Combine all ingredients in a clean, large glass jar. Stir gently with wooden spoon. Cover and let stand at room temperature for three weeks, stirring at least twice a week Serve over ice cream or pound cake, use in recipes or feed as directed. To keep the starter going, retain at least three cups at all times. To feed and maintain: Stir mixture daily. Add one cup sugar and one cup of pineapple, peaches or cherries every two weeks, alternating fruits each time and stirring gently. Brandy should not be required. Do not add fruit more often than once every two weeks. Do not delay adding fruit for more than one or two days past schedule. Cover and let stand at room temperature at least three days before using. Fruit is fermented when it is translucent. To store, keep in warm place. Makes about nine cups. Variation: Substitute canned fruit cocktail, mandarin oranges or pears. To share: Whenever you have more than six cups of fermented fruit, you may divide it into two portions, being sure there are at least three cups in each portion. Do this just before you would do a normal feeding. Feed each portion. Give one portion to a friend and keep one for yourself. Marie www.dixieoesrescue.com |
YES! YOU'RE DA BOMB  ! That's it!!!! Now if we can find the recipe for the "friendship bread"!Woo - hoo! I'm gonna make it! |
| What the heck is a Harvey Wallbanger cake!?! |
| Is the friendship bread a type of sourdough? How about this.........
1 cup Amish Friendship Bread Starter 2/3 cup oil 3 eggs 2 cup flour 2 teaspoons baking powder 1/2 teaspoons baking soda 1/2 teaspoons salt 2 teaspoons vanilla 1 1/2 teaspoons cinnamon 1 cup sugar Preheat oven to 350°F. In mixing bowl, combine all ingredients. Grease and flour well 2 9″x5″ bread pans. Bake for 40 to 45 minutes. Variations: Add 1/2 cup of one or more of the following - raisins, chopped apples, crushed pineapple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking. |
| Sorry, forget some of you aren't old enough to remember:
HARVEY WALLBANGER CAKE 1 pkg. yellow cake mix 1 sm. pkg. vanilla instant pudding 1 c. oil 4 eggs 1/4 c. galiano 1/4 c. vodka 3/4 c. orange juice (Or instead of the galiano, vodka and orange juice you can substitute 1 1/4 cups Harvey Wallbanger mix-- or 1 1/4 cups Mai Thai Mix.) (neither one is easy to find.....I can find Mai Thai once in awhile) Beat all ingredients together for 4 minutes. Bake at 350 for 45-50 minutes in a bundt pan previously greased and floured. Glaze with powdered sugar and water or a bit of Harvey Wallbanger Mix or Mai Thai Mix. |
| Boy, did that recipe take me down memory lane. I had a friend that used to make one for every get together we had. mmmmm.
Thanks for the memories, Helen (Mom to Violet, China & Pearl) |
| What is galiano?
I've had that fruit topping before, it is delicious. |
| Galiano is a delicious Italian liqueur. (You may see it at the bar, the bottle is very tall and often pyramid, slender pyramid. Color yellow)
Here's a recipe for an artificial version, it's good, but not as good as the real McCoy (ooops, that dates me again) Ingredients: 2 cups Sugar 1 cup Water 1/4 teaspoon Anise extract 1 teaspoon Vanilla extract or Vanilla Bean Extract 3 drops yellow food coloring 1 Fifth vodka Directions: Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and immediately reduce heat. Simmer for 1 hour or until thickened. Remove from heat and cool. Pour sugar-water syrup into a sterilized quart-size bottle. Add anise extract, vanilla and food coloring. Stir gently and add the vodka. Cover and let the mixture sit for 10 days to 2 weeks before serving. |
| This is really fun. It takes me back to my youth! Ok..next question! Anyone have any Amish Friendship bread starter mix?????????? I know you can't make it with that! |
| OK< I forgot to include that, sorry
AMISH FRIENDSHIP BREAD (STARTER) 1 pkg. active dry yeast 1/4 c. warm water 1 c. flour 1 c. sugar 1 c. warm milk (110 degrees) Making the starter: Day 1: Soften active dry yeast with 1/4 cup warm water for 10 minutes. Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate. Days 2, 3, and 4: Stir with a wooden or plastic spoon (don't use a metal spoon) until mixture is smooth. Do this once each day. Day 5: At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in your own recipe which calls for starter. Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room temperature for 1 hour, then refrigerate. Days 6, 7, 8, 9: Stir with wooden or plastic spoon until smooth. Do this once each day. Day 10: Repeat. |
SheepieBoss wrote: Galiano is a delicious Italian liqueur. (You may see it at the bar, the bottle is very tall and often pyramid, slender pyramid. Color yellow)
Here's a recipe for an artificial version, it's good, but not as good as the real McCoy (ooops, that dates me again) Ingredients: 2 cups Sugar 1 cup Water 1/4 teaspoon Anise extract 1 teaspoon Vanilla extract or Vanilla Bean Extract 3 drops yellow food coloring 1 Fifth vodka Directions: Combine sugar and water in a pan and bring to a boil. Boil for 1 minute and immediately reduce heat. Simmer for 1 hour or until thickened. Remove from heat and cool. Pour sugar-water syrup into a sterilized quart-size bottle. Add anise extract, vanilla and food coloring. Stir gently and add the vodka. Cover and let the mixture sit for 10 days to 2 weeks before serving. Ahh, no wonder I didn't know it.  I'm not much of a drinker (has been 2 years since my last cocktail type drink even - lol), and I've never been to a bar before. I just know the basic ones, and I usually substitute artificial flavorings for alcohol when cooking. That recipe sounds good though! |
| SheepieBoss..you're great! How do you have all this stuff? I'd love to rummage through your attic. I suspect you have all kinds of treasures there! |
| For a while in high school the Amish friendship bread was popular. I remember we ate it and didn't feel guilty because it was called 'bread' instead of cake...lol--so fattening. Yummy, though! |
| Deborah, now that you have the recipes, I expect you to bring the bread, the ice cream topping and the Harvey Wallbanger cake to SheepieFest! 3 (TM) |
Oh dear....  |
| My high school friend, Wendy Cooper, had me try friendship fruit when we were in high school. I've been searching for the recipe ever since we parted ways. I remember her saying that you start it off with yeast, sugar, and add one fruit a week , stirring each time and when it reached the top of the jar you give a friend a cup and that friend would add one fruit per week and stir and repeat. This is the closest recipe that I've found to what Wendy explained it to be. I'm thinking that adding one fruit per week is for those who you give one cup to and not the original re: mixing all the fruit together. Enjoy and I hope I've made somebody happy out there who has been searching as well. God bless! Vivian Marie Massina Fruit Starter Vintage (tm) Fruit Sauce from the Red Star Yeast Recipe Collection Copyright Universal Food Corporation, 1974,1983 3/4 cup canned peaches in heavy syrup, drained and cut into pieces 3/4 cup canned pineapple chunks in heavy syrup, drained 6 maraschino cherries, cut in half 1 1/2 cups sugar 1 package Red Star Instant Blend Dry Yeast or Quick-Rise Yeast Pineapple Combine ingredients and place in a glass jar with a loose cover-an apothecary jar is perfect. Set in a fairly warm place. Stir several times the first day, then stir once a day. At the end of two weeks the starter has fermented enough to make sauce. TIP: Share one cup of the starter with a friend. Doubling the recipe is not recommended. Reply, Reply All or Forward | More |
| I had a beloved neighbor from Ohio who used to call this recipe "Worthy", as she would give the starter bit to those friends she deemed "worthy". Thank you so much for posting this! |
| I have a recipe something like that which is called friendship cake, a yeasty fruit cake. Have some in my freezer and some "starter"pots. xx |
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