Lemon Sponge Pie
Lemon Sponge Pie
2 tablespoons butter
1 cup granulated sugar
3 eggs, separated
4 tablespoons flour
1/2 teaspoon salt
Juice and rind (grated) of 1 lemon
1 1/2 cups hot milk
Cream butter; add sugar and egg yolks. Beat until light. Stir in flour and salt. Add lemon and hot milk. Fold in beaten egg whites. Bake in 9-inch unbaked crust at 400 degrees F for 10 minutes; set at 350 degrees F for 15 or 20 minutes more.
Sweet And Sour Dressing
Sweet and Sour Dressing
This is excellent over cole slaw.
1 1/2 cups salad dressing
3/4 cup vinegar
1 1/2 teaspoons pepper
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/2 teaspoons celery seed
1/4 cup mustard
1 or 2 chopped onions
Blend all the ingredients together and refrigerate .
Apple Crisp
Apple Crisp
5 or 6 apples, peeled and sliced
1/3 cup granulated sugar
1 teaspoon cinnamon
Topping
1 cup flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 unbeaten egg
1/2 teaspoon cinnamon
1/3 cup butter, melted
Place apples in a deep dish pie pan. Sprinkle with sugar and cinnamon.
Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees F for 40 minutes.
Cinnamon Bread
Cinnamon Bread
1 cup sourdough starter
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins
Preheat oven to 325 degrees F. Grease three 9 x 5-inch loaf pans.
Place the starter in a bowl. Stir in oil, sugar, eggs and vanilla extract and mix well.
Combine the flour, baking soda, baking powder, instant pudding and cinnamon. Add the flour mixture to the starter mixture and beat by hand. Add the pecans, raisins and apples and mix well. Pour batter into the prepared pans. Yields 3 loaves.
Cheese Pie
Cheese Pie
Filling
3 eggs
1/2 teaspoon lemon extract
16 ounces cream cheese
Pinch of salt
Topping
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups sour cream
Have cream cheese at room temperature. Put all filling ingredients in mixer bowl; beat thoroughly. Bake in a pie plate very lightly greased with vegetable oil for 30 minutes at 325 degrees F (350 degrees F if using tin or aluminum). Cool 20 minutes.
Topping: Mix ingredients and pour over top and return to oven and bake 10 minutes . Cool. Refrigerate.
Cream Peach Pie
Cream Peach Pie
5 or 6 fresh peaches
1 cup granulated sugar
1 cup half-and-half or cream
3 to 4 tablespoons flour
Mix together and pour into unbaked pie crust. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 45 minutes or until done.
Old Amish Christmas Cookies
Old Amish Christmas Cookies
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Apple Salad
Apple Salad
1 cup granulated sugar
1 cup water
2 tablespoons all-purpose flour
1 tablespoon vinegar
1 tablespoon butter
2 eggs
4 to 6 cups sliced apples
Mix all ingredients except apples in saucepan, cook until thick. Pour over apples. Serve warm or cold.
Banana Cake
Banana Cake
1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten
Cream butter and sugar together. Add well beaten eggs. To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda. Add creamed bananas and vanilla extract. Beat with an egg beater. Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes. Cool before removing from pan.
Sugar Cream Pie
Sugar Cream Pie
3/4 cup granulated sugar
1/8 teaspoon salt
2 1/2 cups half-and-half
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup butter
1 teaspoon vanilla extract
1 (9-inch) lightly baked pie crust (recipe follows)
1/8 teaspoon ground cinnamon
Preheat oven to 325 degrees F.
In medium saucepan, combine granulated sugar, salt and half-and-half. Bring to boil, stirring occasionally.
Meanwhile, in another saucepan, combine brown sugar and cornstarch. Gradually whisk in half-and-half mixture. Add butter. Cook mixture over medium heat, whisking constantly, for 5 minutes, or until boiling and thickened. Simmer 1 minute. Stir in vanilla extract.
Pour mixture into prepared pie crust; sprinkle with cinnamon. Bake 20 minutes or until top of pie is golden.
Place on wire rack. Pie filling will be very loose, but will thicken on cooling. Cool completely before slicing. Makes 10 servings.
Pie Crust
3 cups flour
1 1/3 cups Crisco
1 teaspoon salt
1/3 cup ice water
1 egg
1 teaspoon vinegar
Use your fingers to crumble flour and shortening before adding other ingredients. Roll out crust on top of wax paper so it can be easily lifted and laid into ungreased pie plate.
If making ahead, freeze and then thaw before baking.
Simple Dressing
Simple Dressing (Amish)
1 whole loaf of bread
4 tablespoons chopped celery
1 medium onion
1/2 teaspoon poultry seasoning
Salt and pepper, to taste
2 tablespoons butter
3 cups chicken broth
3 eggs, well beaten
Toast bread, then cut into cubes.
Combine celery, onion, and seasonings. Bring broth to a boil and add to bread and celery. Add eggs last and stir well. Put into casserole dish and bake for 1 hour at 350 degrees F.
Apple Cake
Amish Apple Cake
1/2 cup chopped pecans
2 1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk
Preheat oven to 350 degrees F. Oil a 9-inch round cake pan.
In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the baking soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into prepared cake pan and bake for 30 minutes until the top springs back when touched lightly with your finger.
Hot Caramel Sauce: In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla extract and milk.
Serve warm sauce over cake.
Serves 8.
Ground Cherry Pie
Ground Cherry Pie
Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.
2 1/2 cups pitted ground cherries
1/2 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon water
1 (9-inch) pie shell
3 tablespoons all-purpose flour
3 tablespoons granulated sugar
2 tablespoons butter
Preheat oven to 425 degrees F.
Wash ground cherries and place in unbaked pie shell.
Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top.
Mix together the 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
Bake for 15 minutes. Reduce oven temperature to 375 degrees F and continue to bake for 25 minutes.
Amish Hats
Amish Hats
2 cups margarine
4 eggs
2 teaspoons baking soda
2 teaspoons salt
4 cups granulated sugar
7 cups all-purpose flour
3/4 cups cocoa powder
2 teaspoons vanilla extract
Large marshmallows, cut in half
Chocolate frosting
Mix margarine, eggs, baking soda, salt, sugar, flour and cocoa powder and drop by teaspoon onto a cookie sheet. Bake 8 minutes at 375 degrees F. Remove from oven and put half a marshmallow on top of each cookie. Bake in oven only until marshmallow is slightly puffed. Put chocolate frosting on top when cooled.
Browned Stew With Dumplings
Browned Stew with Dumplings
This is an old Amish Mennonite recipe.
2 pounds cubed beef
2 tablespoons all-purpose flour
3 tablespoons fat (or vegetable oil)
1 small onion, chopped
1 1/2 teaspoons salt
1/8 teaspoon pepper
4 cups boiling water
1 teaspoon lemon juice
Cut meat into small cubes.
Melt fat in a hot skillet or Dutch oven. Brown meat and onion in fat, keep it sizzling hot until nicely browned.
Sprinkle flour, salt and pepper over meat. Add the boiling water and lemon juice. Cover the pan and lower the heat so that meat simmers for 3 to 3 1/2 hours.
Dumplings
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
2 to 3 tablespoons milk
1 tablespoon solid shortening
Stir quickly together and drop from a spoon onto simmering stew. Cover and allow to cook 12 to 25 minutes.
Little Honey Cakes
Little Honey Cakes
Source: Amish Cooking
1 1/2 cups lard
2 cups granulated sugar
4 eggs, beaten
1 cup molasses
1 cup honey
1 cup hot water
2 teaspoons cinnamon
1 teaspoon ginger
2 teaspoons baking soda
2 teaspoons baking powder
About 5 cups all-purpose flour to stiffen
Cream together the shortening and sugar. Add the eggs. Blend in the molasses, honey and hot water. Add the spices, baking soda, baking powder and flour. Chill the dough overnight.
Roll dough out and cut into cookies shapes or drop it by spoonful onto a cookie sheet. Bake at 350 degrees F until brown.
Oatmeal Date Bread
Oatmeal Date Bread
1 1/2 cups milk
1 cup rolled oats (not instant)
1 cup chopped pitted dates
2 cups all-purpose flour
4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup granulated sugar
1 egg
Bring milk almost to simmer. Place oats and dates in large mixing bowl and add milk. Set aside to cool to room temperature.
Preheat oven to 325 degrees F.
In another bowl, whisk together flour, baking powder, salt and sugar. When oat mixture is cool, beat in egg. Stir in dry ingredients, mixing well.
Pour batter into a buttered 9 x 5-inch loaf pan. Bake for 45 to 50 minutes, until top is crusty and golden. Cool before slicing.
Yields 1 loaf.
Shoo Fly Pies
Shoo Fly Pies
Crumb Mixture
2 cups all-purpose flour
3/4 cup brown sugar
1/3 cup margarine
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Syrup Mixture
1 cup molasses
1/2 cup brown sugar
2 eggs
1 cup hot water
1 teaspoon baking soda, dissolved in the hot water
2 unbaked 8-inch pie crusts
Mix crumb ingredients together until crumbs are formed.
In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 50 more minutes. Cool completely before cutting.
Bread Pudding
Bread Pudding
2 cups milk, scalded
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread, torn into small pieces
1/2 cup raisins
Combine milk and butter, stirring until butter is melted. Cool to lukewarm.
Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set.
Serve warm with Lemon Sauce.
Amish Fry Pies
Amish Fry Pies
9 cups cake flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups shortening
2 cups water
Thick fruit filling
Shortening for deep fat frying
Glaze
8 pounds powdered sugar
1/2 cup cornstarch
1/3 cup powdered milk
1 teaspoon vanilla extract
2 1/2 cups warm water
To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half. Cramped edges to seal.
Heat shortening; fry a few pieces at a time in deep fat until golden brown. Cool on wire rack.
Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth. While pies are still warm, dip them into glaze. Allow pies to drip on wire racks until cool.
Yields about 40 pies.
Amish-Dutch Funnel Cake
Amish-Dutch Funnel Cake
1 egg
2/3 cup milk
2 teaspoons granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Heat deep fat to 375 degrees F.
Beat egg and add milk.
Sift sugar, flour, salt and baking powder together. Add egg and milk mixture and beat until smooth. Pour batter into funnel, holding finger over bottom. Allow batter to run out of funnel into deep fat. Make swirls in fat from center out. Cake may be made to size wanted. Fry until golden brown. Drain on paper towels.
Serve with confectioners’ sugar.
Amish Slaw
Amish Slaw
1 medium head (4 pounds) cabbage
1 medium onion
1 cup granulated sugar
Shred cabbage and onion; add sugar and let stand.
Combine all Dressing ingredients and bring to a boil for 3 minutes. Let cool.
Add to cabbage mixture. Refrigerate overnight. This will keep for a long time.
Dressing
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon sugar
1 teaspoon mustard
3/4 cup oil
Potato Salad
Potato Salad
1 cup raw bacon
1 onion, chopped
3 tablespoons flour
1 1/2 cups water
2/3 cup vinegar
1/2 cup parsley, minced
2/3 cup granulated sugar
2 teaspoons celery seed
6 cups almost done red potatoes, sliced
Preheat oven to 375 degrees F.
Saut?nion and bacon together, then add flour and cook together for one or two minutes.
Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture. Pour over almost done potatoes and bake for 45 minutes.
Cabbage Dinner
Cabbage Dinner
1 1/2 pounds hamburger, drained
1/4 cup catsup
1/2 head cabbage, shredded
6 to 8 cups raw potatoes, diced
Velveeta cheese
1 1/2 cups milk
Brown the hamburger; drain and add the catsup and set aside.
Layer in a baking dish 1/2 of the cabbage, 1/2 of the potatoes, 4 or 5 slices Velveeta cheese, and all of the meat mixture. Add another layer of the cabbage and potatoes. Pour 1 1/2 cups milk over casserole. Bake, covered, for 1 1/2 to 2 hours at 350 degrees F.
Date Pinwheel Cookies
Date Pinwheel Cookies
1/2 cup margarine
2 cups brown sugar, firmly packed
2 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Cream together margarine, brown sugar and eggs.
Sift together flour, salt, baking soda and cream of tartar. Add to creamed mixture and blend well. Add vanilla extract. Roll out like a jellyroll. Spread filling on top.
Filling
1/2 pound dates, chopped up
1/2 cup nuts
1/4 cup water
1/4 cup granulated sugar
Cook until thickened. Spread over rolled out batter. Roll as for a jellyroll. Keep in cool place overnight or until firm.
Slice and bake at 400 degrees F for 15 minutes.
Apple Strudel
Apple Strudel
Apple Filling
1 bag tart baking apples, sliced and peeled
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup butter
Topping
1 cup granulated sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 x 13-inch baking dish.
Place apples in bottom of baking dish.
Mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top of apples. Dot the top of all this with pieces of butter. Set aside.
In mixing bowl, sift together sugar, baking powder, flour and salt. Make a well in center of this mixture until it is all crumbly; then pour this mixture over apples. Bake until crust is brown, about 50 to 60 minutes.
Serve warm with ice cream, if desired.
Amish Cabbage
Amish Cabbage
4 slices bacon
1/4 head cabbage, sliced
1 potato, sliced
1 carrot, sliced
2 tablespoons all-purpose flour
1 cup boiling water
1 teaspoon vinegar
Salt and pepper to taste
4 tablespoons sour cream
Fry bacon. Remove and drain off half the fat. Put cabbage, carrot and potato in skillet. Stir, then sprinkle with flour, salt and pepper. Add vinegar and water. Cook slowly for 50 minutes.
Put into serving dish and stir in crumbled bacon and sour cream.
Amish Friendship Bread Starter
Amish Friendship Bread Starter
Always use a wooden spoon for stirring the starter. Never use a metal spoon.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F)
3 cups all-purpose flour, divided
3 cups granulated sugar, divided
3 cups warm milk (110 degrees F), divided
Day 1
In a small bowl, dissolve yeast in water. Let stand 10 minutes.
In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand at room temperature until bubbly.
Days 2 through 4
Stir starter with a wooden spoon.
Day 5
Stir in 1 cup flour, 1 cup sugar and 1 cup milk.
Days 6 through 9
Stir starter with a spoon.
Day 10
Stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. Store the remaining starter in a container in the refrigerator and begin the 10 day process over again.
You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
Yields 6 cups starter.
Angel Food Cookies
Angel Food Cookies
1 cup Crisco
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup brown sugar
1 egg
2 cups all-purpose flour
1 teaspoon cream of tartar
1 cup coconut
Mix Crisco and sugar until creamy; add egg.
Sift all dry ingredients together. Add to Crisco mixture. Roll dough into small balls and dip into water, then into brown sugar. Put on cookie sheet. Bake at 375 degrees F for 15 minutes.
Makes 4 dozen.
Crumb Top Peach Pie
Crumb Top Peach Pie (Amish)
6 sliced peaches
1 unbaked pie shell
1/4 cup all-purpose flour
3/4 cup granulated sugar
1 cup cream
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons butter
Arrange peaches in shell. Mix flour, 3/4 cup sugar, cream and pour over peaches. Mix flour, 1/3 cup sugar and butter and put on top of pie. Bake at 425 degrees F for 10 minutes, then at 350 degrees F until custard is set - about 30 minutes.