For those of you that enjoy cooking from the heart this page will give you a helping hand with preparing just the right food to keep your loved ones happy and coming back.

Amish Friendship Bread Do not use metal spoon or bowl. Do not refrigerate. If air gets into bag let it out - DAILY. It is normal for the batter to thicken, bubble and ferment. Day 1    The day you receive the bag, do nothing. Day 2    Squeeze the bag Day 3    Squeeze the bag Day 4    Squeeze the bag Day 5    Squeeze the bag Day 6    Add 1 cup flour, 1 cup sugar and 1 cup milk Day 7    Squeeze the bag Day 8    Squeeze the bag Day 9    Squeeze the bag Day 10    In large bowl combine batter and add 1 cup flour 1 cup sugar and 1 cup milk. Mix with wooden spoon. Pour 4 1cup starters into 4 ziplock bags. Give to friends along with these instructions. To remaining batter in bowl add. 1 cup oil 1 cup flour 1 cup sugar 1/2 cup milk 1 tsp. vanilla 1/2 tsp. baking soda 3 large eggs 1 lrg bx instnt Vanilla pudding 1 1/2 tsp. baking powder 2 tsp. cinnamon 1 cup chopped nuts(optional) Pour into 2 large well-greased and sugared loaf pans. Mix 2 tsp. sugar and 1 tsp cinnamon in small bowl and sprinkle on top before baking. Bake at 325 degrees for 50-60 minutes.

I found this recipe in my wonderings around the WWW.
 Notice at the bottom, who submitted it.  Oh, and yes
it is delicious.

Macaroni and Cheese (Serves 4 to 6) 1/2 pound elbow macaroni 4 tablespoons (1/2 stick) butter, cut into bits Dash Tabasco sauce 1 12-ounce can evaporated milk (or use whole milk mixed with a little cream) 2 eggs, beaten 1 teaspoon dry mustard, dissolved in a little water 1 pound sharp Cheddar cheese, grated Salt and freshly ground pepper Preheat oven to 350oF. Boil the macaroni until just barely done in salted water. Drain and toss with the butter in a large, ovenproof mixing bowl. Mix the Tabasco into the evaporated milk. Reserving about 1/3 cup, stir the milk into the macaroni, then add the eggs, the mustard, and three quarters of the cheese. When well combined season to taste with salt and pepper, and set the bowl directly in the oven. Every five minutes, remove it briefly to stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When all the cheese has been incorporated and the mixture is nicely hot and creamy (which should take 20 minutes, all told), serve it at once, with a plate of toasted common crackers to crumble over. No matter how closely you follow my instructions, your macaroni and cheese will never taste exactly like mine, but we'll hope. I never made the dish exactly the same way twice, but each time it gets more divine. -- Pearl Bailey

Irish Whiskey Cake (serves 8) 1 lemon 3/4 cup sweet butter 1/2 cup white sugar 1/3 cup brown sugar 3 egg yolks 1 1/8 cups pecan meal* 1/4 cup Irish whiskey 1 cup flour, sifted 1 tsp baking powder Three or four hours before making the cake, thinly peel the lemon (removing as little of the white pith as possible) and set this zest to macerate in the Irish whiskey for at least three hours, reserving the rest of the lemon for some other purpose. Afterwards, remove the peel, mince a scant teaspoon's worth and return to the whiskey, discarding the remaining pieces. Preheat the oven to 350oF. Cream the butter, both the sugars, and egg yolks together for several minutes, until the mixture is silky smooth. Pour the lemon-flavored whiskey with its minced peel into the pecan meal. Stir this together and beat into the cake batter until well blended. Sift together the flour and baking powder and stir into the batter. When this is well incorporated, scrape the batter into a buttered and floured 9-inch (preferably springform) pan. Gently smooth the batter with a spatula and put into the preheated oven to bake for one hour. Then turn off the heat and, ths oven door put ajar, let the cake cool in the oven for fifteen minutes. Remove, release the sides of the pan (or otherwise free its contents), and put the cake on a rack to cool. The cake tastes even better the next day: it does not need refrigeration and will keep in a cake tin for at least a week. _________________________________________________ * Pecan meal is available from Sunnyland Farms (P O Box S Albany GA 31703) at a very reasonable price. You can make your own by mincing pecan bits into as fine a powder as possible. Be careful using a food processor to do this - it is easy to end up with pecan butter, instead.

Bread Pudding 2 1/4 Cups Milk 2 slightly beaten Eggs 2 Cups 1-inch day-old Bread cubes 1/2 Cup Brown Sugar 1/2 tsp Cinnamon 1 tsp Vanilla 1/4 tsp Sal6t 1/2 Cup Seedless Raisins Combine milk and eggs; pour over bread cubes.  Stir in remaining ingredients.  Pour mixture in 8-inch round baking dish.  Place in shallow pan on oven rack, pour hot water around it 1 inch deep.  Bake at 350 degrees about 45 minutes or till knife inserted halfway between center and outside comes out clean.

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