1/3 c. sugar
1/3 c. milk
1/3 c. all purpose flour

Pour in large plastic bowl with cover. Let set for 5 days on counter. Do not refrigerate. Stir every day with wooden spoon.
NOTE: DO NOT use a metal spoon. Use a wooden one. DO NOT refrigerate.

DAY 1: The day you receive your starter do nothing except pour in large bowl with lid.

DAY 2, 3 and 4: Stir with a wooden spoon.

DAY 5: Add 1 cup all purpose flour, 1 cup sugar and 1 cup milk. Stir well. The mixture will have lumps but that’s alright.

DAY 6, 7, 8 and 9: Stir with a wooden spoon each day.

DAY 10: Add 1 cup sugar, 1 cup milk, and 1 cup all purpose flour. Stir well. Pour 1 cup each into 3 different containers and give each to a friend with a copy of this recipe.

Add to the remaining batch: 1 c. sugar 3 eggs 1/2 tsp. salt 1 tsp. vanilla 1 sm. box vanilla pudding 2 c. all purpose flour 1 1/4 tsp. baing powder 1 tsp. cinnamon 1/2 tsp. baking soda 1 c. chopped nuts (optional)

Mix well and pour into 2 well greased and sugared loaf pans or 1 tube or bundt pan. Bake at 350 degrees for 40-50 minutes. Cool in pan for 10 minutes before removing. For each batch you can use one of the following or a combination: 1 pt. blueberries 4 apples, grated or diced 1 c. raisins Coconut Pineapples, drain all juice Fruit cocktail Grated carrots Chocolate chips
Some Combinations:
Coconut and pineapple
Coconut and chocolate chips
Apple and raisins
Banana and black walnut
Pineapple and carrots

Batter will be very thick and pasty but the bread will be moist if not over baked. I grease my pans with butter and dust with sugar.

DAY 1:

This is the day that you receive the starter from your friend. You have nothing to do but put it in a place that is room temperature and let it sit there.

DAY 2 - 4:

Stir gently with a wooden spoon. DON’T every use a metal spoon on this recipe!

DAY 5:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with wooden spoon.

DAY 6 - 9:

Stir with a wooden spoon.

DAY 10:

Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir with a wooden spoon. Pour off 3, 1 cup portions into separate containers. Keep one for yourself and give the other two to two of your friends. Preheat oven to 350 degrees. After you poured the 3 portions off, the remainder gets the following:

INGREDIENTS:

1 c. oil
2 c. flour
3 eggs
1 c. sugar
1/2 c. milk
1 tbsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 tsp. baking powder
1 lg. box vanilla pudding
1 c. nuts (optional)

DIRECTIONS:

Mix this together with a wooden spoon and pour into well greased and sugared loaf pans. Bake at 350 degrees for 40 to 60 minutes. Cool bread for 10 minutes before removing. This bread freezes very well.

INGREDIENTS:

1 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. lukewarm water
2 c. sifted flour
1 tsp. salt

DIRECTIONS:

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cups water, flour, salt, and sugar. Beat until smooth. Let stand uncovered at room temperature three to five days stirring 2 or 3 times a day. Use a wooden spoon. Cover at night.
When the mixture is ready it should have a yeasty smell. Then pour out one cup of this to use in the friendship mixture. The rest should stand one day and then be refrigerated covered. Use within 10 days. Now, with the 1 cup you took out, add 1/2 cup water, 1/2 cup flour and 1 teaspoon sugar. Consider this day one and follow Amish Bread Recipe.

Do not use metal spoon. Do not refrigerate. The day you receive the started mixture - do nothing. Days 2, 3, and 4 stir with a wooden spoon. Day five add 1 cup flour, 1 cup sugar and 1 cup milk. STIR. Days 6, 7, 8, and 9 only stir the mixture. Day 10 add 1 cup flour, 1 cup sugar, one cup milk and stir. Pour 1 cup mixture into each of the three separate containers and give to three friends.

The remaining mixture add 2/3 cup oil, 3 eggs, 2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add fruits, nuts, raisins or chopped apple. Before baking, pour into 2 well greased and sugared loaf pans. Bake 45 to 50 minutes at 350 degrees. Cool 10 minutes.