Thank you both! The bread turned out great with just self-rising flour - no soda. Instead of the 1 TB cinnamon, I used 1 t. cinnamon, 1/2 t. English Mixed Spice, and 1/2 t. ground ginger. Recipe was a combination of one from Smitten Kitchen and another blogger who used less sugar and oil. I think I will try this with other fruits and spice. I like the ease of baking quick breads with self-rising flour. Teresa

I can Google myself! Found this post on The Fresh Loaf and can add a pic too! "There were a couple of requests for this recipe when I posted a picture previously. Sorry it took me so long to post this recipe. This recipe turned out very well. I just need to find the time to make them again." Herbed Panini Rolls 1 t. yeast 1/2 t. sugar 3 1/4 cups all purpose flour 1 1/4 cups lukewarm water 1 1/2 t. salt 3 TB Olive oil 2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs) Put yeast, sugar, 1 cup of flour and all the water in a bowl. Stir well to dissolve yeast and sugar and mix in the floiur. Add in the salt, olive oil, and herbs and blend well. Stir in rest of flour to make a soft but manageable dough. Knead for about 8 minutes on a floured surface. Put into an oiled bowl and let rise until doubled in bulk. Divide dough into 6 pieces. Knead dough pieces lightly on a floured surface, then press or roll out into ovals about the thickness of a pizza base. Repeat with the rest of the dough then place the panini onto a floured surface, cover with a clean tea towel and leave to rise for an hour. Preheat the oven to 375-400 degrees. Bake the rolls for about 7 minutes or until puffed but not too brown. To grill the panini: Cut in half lengthwise keeping an edge attached like a book. Fill with a mixture of your favorite cheese, meat, vegetables, and herbs. Do not stuff the rolls too full; four ingredients is really enough. Heat an electric sandwich grill or a cast iron stove top grill and toast the panini until golden brown, cheese is melted and the sandwich is hot. I lay another small cast iron pan on top of my sandwich to get those nice grill marks, then turn the sandwich over to grill on the other side. Here are some good combinations: pepper turkey, white cheddar, roasted red bell peppers and parmesan or asiago mixed into some mayonnaise Monterey Jack, cheddar, tomato, mayo, and fresh pepper soft cream cheese, ham, Genoa salami, provolone or colby smoked turkey, 1000 Island, cheddar cheese, and slaw or saurkraut turkey, cheddar, mayo, and cranberry chutney roast beef, provolone, roasted red peppers, and chopped green olives tomato, salami, spinach leaves, red onion slices, and provolone

Ed, just use more mix in your own bread/cake, and don't worry about giving any away. That's what I do, and it works fine. You can also store the stuff in the fridge or freezer for long periods of time without feeding it. Then let it warm up/defrost and start over whenever you want to make some more. :) Here's my recipe Amish Friendship Bread Note: Do not use any type of metal spoon or bowl for mixing Do not refrigerate If air gets into the bag, let it out It is normal for the batter to rise, bubble and ferment The datelines below can be used to help you keep track of the date or day you are at. If you keep the starter for yourself, you will be baking every 10 days. The bread is very good and makes a great gift. Only the amish know how to create a starter. Date: Day 1- Do nothing. This is the day you received the batter Day 2- Mush the bag Day 3- Mush the bag Day 4- Mush the bag Day 5- Mush the bag Day 6- Add to the bag: 1 cup flour 1 cup sugar 1 cup milk & mush the bag Day 7- Mush the bag Day 8- Mush the bag Day 9- Mush the bag Day 10- Mush the bag and follow the directions below Pour the contents of the bag into a non-metal bowl and add 1 cups flour, 1 ½ cups sugar, 1 ½ cups milk. Measure out 4 separate batters of 1 cup each and put into gallon ziplock bags. Keep one for yourself and give the other 3 to friends along with a copy of this recipe. Preheat oven to 350 degrees. To the remaining batter in the bowl (approx 1 ½ - 2 cups) Add: 3 eggs 1 cup oil ½ cup milk 1 cup sugar 2 tsp cinnamon 1 ½ tsp baking powder ½ tsp vanilla ½ tsp salt ½ tsp baking soda 2 cups flour 1 large instant vanilla or chocolate pudding mix optional: 1 cup chopped nuts or raisons Grease 2 large loaf pans. Mix ½ cup sugar and 1 ½ tsp cinnamon. Dust the greased pans with half of the sugar/cinnamon mixture. Pour the batter evenly in to the pans and sprinkle with the remaining sugar mixture. Bake 45min to 1 hour. Cool until bread loosens from the pan and turn into a serving dish. Serve warm or cold. You can also make muffins using the same temperature but bake for 25 mins. (makes 2 dozen) Should the recipe not be passed on to a friend on the 10th day, be sure to tell the recipient which day the bag is on when presented to them. and here is the ancient recipe I used with the starter above I got from my daughters friend: Herman Cake Feed Herman on the 1st and 5th days. Bake on the 10th day. 1st day: 1 c Herman starter 1/2 c sugar 1 c flour 1 c milk Keep in large covered bowl in refrigerator. Stir daily. 5th day: 1/2 c sugar 1 flour 1 milk 10th day: You will have 4 cups of Herman. Use 2 cups for baking, 1 cup for giving and 1 cup for growing. Beat together: 2 c Herman 2 c flour 2 beaten eggs 1/2 t baking powder 1 c sugar 1/2 t baking soda 3/4 c oil 1 t ginger 1 t nutmeg add last: 1 c nuts 1 c raisins or other fruit (or 1 c applesauce) Pour in to greased 9X13 cake pan Sprinkle on before baking: mixed together: 1 c brown sugar 1 T flour 1/4 c melted butter 1 T cinnamon Bake at 350 for 30 to 45 minutes DO NOT OVERBAKE.

Edie, Have you tried Chicharrónes in your casserole? I'd think it was the right consistency, though obviously a different flavor. My friend is allowed to have allium greens but not bulbs, but she's allowed to have fennel. I think you have to have a microscope to understand what's in and what's out (they have a list). I just made this chili with no onions or garlic, and it's very mild (determined by how much heat one puts in--that's easily altered to taste). I think it came out nicely. Tasty. For me, it needs more heat, but that can be added at the table. This is purposefully very mild, with just enough oomph to be able to call it chili. The only thing an allium avoider would have to substitute for is the chives. JC's GF, No-onion, No-garlic Poultry and Vegetable Chili Yield: 18-19 cups. Roasted vegetables 1/8-1/4 cup roasted and seeded chilis (jalapeño & serrano, or whatever you like) 2 bulbs fennel, roasted and sliced Heat broiler to 375°, with convection if you have it. Wash peppers, leaving the stems. Wash fennel and cut off the tops to use in something else. Cut into eighths vertically, removing core. Separately, put the peppers and the fennel in a bowl and coat lightly with cooking oil. Cover a baking sheet with parchment, and put the peppers on one side and the fennel on the other. Roast under the broiler for about half an hour, until turning brown in places. Remove from oven. Slice fennel the short way into strips no more than 1/4" wide. Put on food service gloves if you have them. Remove stems from peppers, slit open, and scrape off the seeds. When they're all clean, put in a pile and chop fine. Spices 2 heaping tsp. dried Mexican oregano 3/4 tsp. paprika 2 heaping tsp. ground cumin 1-1/4 tsp. salt 1/4 tsp. cayenne pepper Poultry 2 lbs. ground chicken 2 lbs. ground turkey Vegetables 1 red bell pepper, chopped 1 yellow bell pepper, chopped 65 g chives, chopped (substitute kale stems chopped small, or a small minced turnip, or skip) 150 g carrots, chopped 300 g zucchini, quartered and sliced Packaged, or make your own (I was working from a family recipe to start with--I've put what I used but any will do): 1-2 cans no onion or garlic tomato sauce (Whole Foods 365 organic: organic tomato puree, sea salt, organic sugar, organic red pepper, citric acid) 1 bottle fresh vegetable juice (Colombia Gorge Organic fresh Carrot Leafy Greens Blend: carrot, romaine, spinach, kale, collard greens). 1 large can crushed tomatoes (San Marzano: tomato concentrate (water, tomato paste), diced tomatoes, sea salt, calcium chloride, xanthan gum, citric acid (I usually use organic but this was in the cupboard)) 1/2-1 cup corn meal 10 g mixed dried mushrooms, powdered in nut mill or similar 1/4 cup White balsamic vinegar Lite olive oil or other cooking oil Black pepper to taste. In an 8-10 qt. pot, start carrots in oil at medium-high heat until they begin to soften. Add all veg and roasted veg but not zucchini. Sauté until starting to soften. While that's going, brown poultry in a very hot pan to get caramelization (over 350° degrees). Add to the pot with the veg when the sauté is done. Deglaze with a little water and add to chili pot. Combine well. Add zucchini, and packages. Simmer over medium heat, stirring regularly. Add water as needed to almost cover--not too much. Once everything is well combined, add spices. Mix well and add cornmeal, mushroom powder and vinegar. When the cornmeal has absorbed most of the water, about 5 minutes, taste. Add black pepper to suit yourself. Add more vinegar if it seems bland. Adjust any seasonings to suit, but go easy if you want mild. The flavors start to pop mid-way through the coming simmer. Reduce heat to the high end of low and cover pot. Simmer for about an hour--no more. Poultry doesn't benefit from a long cook the way beef does. Check seasoning occasionally. Dish up into containers to cool--don't leave it in the pot to cook more in its own heat.