Branded Fruit Starter Recipes

FRIENDSHIP BRANDY FRUIT STARTER

Steps:

• TO START: 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.
• Fruit is fermented when it is translucent.
• CARE AND FEEDING: Stir mixture daily.
• Every two weeks add one cup sugar and one cup of fruit and stir gently. Alternate fruits each time.
• Cover and let stand at room temperature at least three days before using.
• 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.
• IMPORTANT: To keep the starter going, retain at least three cups at all times.
• SHARING: 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 (with Care and Feeding directions) and keep one for yourself.
• Search on "friendship fruit" to find recipes that use this.
• There is also a Friendship Sourdough Starter (Recipe #647936) - yum!

BRANDED FRUIT STARTER

Steps:

• Combine all ingredients in a clean, nonmetal bowl.
• Stir gently.
• Cover mixture and let it stand at room temperature for 3 weeks.
• Stir mixture two times per week.
• Serve fruit over ice cream or pound cake.
• Reserve at least 1 cup of starter mixture at all times.
• To replenish starter, add 1 cup sugar and one of the first 4 ingredients every 1-3 weeks, alternating fruit each time.
• Stir gently after adding fruit and sugar.
• Cover and let mixture stand at room temperature 3 days before using.

FRIENDSHIP FRUITCAKE AND STARTER WITH BRANDY

Steps:

• Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.
• Stir daily.
• Day 5: Add 2 cups sugar and pineapple.
• Stir daily.
• Day 10: Add 2 cups sugar and cherries.
• Stir daily.
• Day 15: Drain fruit mixture; divide fruit in half.
• Reserve half for later use.
• Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).
• Give juice"starter" to friends for use within 1 to 2 days.
• TO MAKE CAKE: Heat oven to 350 F degrees.
• Grease three 9 x 5 x 3 inch loaf pans.
• Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.
• Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed.
• Pour batter over fruit-nut mixture; mix thoroughly.
• Pour into pans and bake 60 minutes.
• Do not open door or prick or pat to test for doneness.
• Cool 10 minutes; remove from pans.

BRANDIED FRUIT STARTER

Steps:

• Combine all ingredients in a clean, non-metal bowl; stir gently. Cover and let stand at room temperature 3 weeks, stirring fruit twice a week. Serve fruit over ice cream or pound cake, reserving at least 1 cup starter at all times.

FRIENDSHIP FRUIT STARTER

Steps:

• In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar.
• Stir gently with a wooden spoon.
• Cover and let stand at room temperature for 3 weeks, stirring at least twice a week.
• Drain and reserve the liquid. This liquid is your starter for the "Thirty Day Friendship Cake".