Baked Apples
Baked Apples
8 to 10 apples, cored, peeled and halved
3/4 cup granulated sugar
3/4 cup brown sugar
1/2 cup flour
1 teaspoon cinnamon
2 teaspoons butter, melted
1 cup water
Preheat oven to 350 degrees F.
Place apples in greased 13 x 9-inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake for 35 to 40 minutes or until tender.
Raisin Pie
Raisin Pie
1 3/4 cups milk
3 eggs, separated
1 (3 5/8 ounce) box vanilla flavor pudding &
Traditional Amish Potato Sourdough Bread Starter
Traditional Amish Potato Sourdough Bread Starter
1 package dry yeast
1/2 cup granulated sugar
2 cups warm water
2 tablespoons salt
1/2 cup instant potato flakes
Dissolve yeast in 1/2 cup warm water. Add remaining ingredients and shake or stir well. Place in Mason jar or clean old coffee jar covered with a foil lid. Keep out on counter at room temperature for 24 hours,
Broccoli Salad
Broccoli Salad
1 large head broccoli, broken into small florets
1 medium onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup granulated sugar
2 to 3 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)
Cut bacon into bits and fry crisp.
Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.
Corn Fritters
Corn Fritters
4 large ears corn
2 tablespoons all-purpose flour
2 eggs, separated
1 tablespoon granulated sugar
Salt and pepper to taste
Cut the kernels from 4 ears of corn and place them in a medium bowl. Using the back of a knife, scrape the cobs over the bowl to extract the juices and pulp. The mixture will resemble scrambled eggs.
Beat the egg yolks in a large bowl until light. Beat in the the flour, sugar and salt and pepper. Stir in the corn.
Beat egg whites until stiff. Fold them into corn mixture. Heat a heavy skillet over medium heat and grease lightly. Drop the batter by small spoonsful onto hot skillet and cook until golden brown.
Chocolate Fudge
Chocolate Fudge
1 1/4 cups margarine or butter
3 (1 ounce) squares unsweetened chocolate
1/2 cup Karo light or dark corn syrup
1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners’ sugar
1 cup chopped nuts
Grease an 8-inch square baking pan.
Melt margarine or butter and chocolate over low heat. Stir in corn syrup, water and vanilla extract. Remove from heat. Stir in remaining ingredients until smooth. Turn into pan. Cool and cut into squares.
Makes 1 3/4 pounds.
Oatmeal Cookies
Oatmeal Cookies
1 1/2 cups raisins
1 cup peanuts
6 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon each nutmeg, cinnamon and salt
1 1/2 cups lard
3 cups granulated sugar
2 1/2 cups oatmeal
2 tablespoons baking soda
1 cup sour milk
1/2 cup dark molasses
3 eggs, beaten
Grind raisins and peanuts.
Sift together flour, baking powder, nutmeg, cinnamon and salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour.
Using your hands, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees F until golden brown.
Coffee Cake
Coffee Cake
2 cups brown sugar, firmly packed
2 cups all-purpose flour
3/4 cup melted margarine
Mix together and reserve 1 cup for topping.
1 egg
1 teaspoon vanilla extract
1 cup hot coffee
1 teaspoon baking soda
Add to the above mixture and mix by hand. Pour into a 9 x 13-inch pan. Sprinkle on reserved cup of topping. Bake at 350 degrees F for 30 minutes.
Amish Chili
Amish Chili
1 pound hamburger
1 onion, diced
1 cup diced celery
1/2 cup carrots
1 can pork and beans
1 can kidney beans
1 can tomato soup
1/2 cup ketchup
1 can lima beans
Corn, if desired
1 handful spaghetti
Fry hamburger with onion in large pan. At same time, boil carrots, celery and spaghetti until vegetables are soft; drain. Add pork and beans, kidney beans, tomato soup, ketchup and limas; add to meat mixture. Season with salt and pepper. Heat through, then serve. If too thick, add tomato juice or water.
Serves 6.
Baked Chicken
Baked Chicken
1/2 cup all-purpose flour
2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon dry mustard
3 teaspoons salt
1 cut-up broiler or young chicken
1/4 pound butter
Preheat oven to 350 degrees F.
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
Melt the butter in a 13 x 9-inch baking pan. Place the chicken parts in the pan, but do not crowd them. Bake the chicken for 1 1/2 to 2 hours or until done.
Chocolate Sandwich Gobs
Chocolate Sandwich Gobs (Amish)
2 cups granulated sugar
1 cup margarine, melted
2 eggs, beaten
4 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons salt
1 cup soured milk or buttermilk
2 teaspoons baking soda
Your favorite chocolate icing
Combine sugar, margarine and beaten eggs in large mixing bowl; mix well. Sift together flour, cocoa and salt; add dry ingredients to creamed mixture, alternately with sour milk or buttermilk. Add baking soda to dough, mixing until combined.
Drop by spoonsful on greased cookie sheets. Bake at 350 degrees F for 10 minutes. Remove to cooling rack. Form sandwich cookies by placing icing between two cookies.
Pickled Pigs’ Feet (Souse)
Pickled Pigs’ Feet (Souse)
4 pigs’ feet
1 cup chopped pickles
2 cups vinegar
2 cups stock
2 tablespoons salt
1 tablespoon whole cloves
1/2 teaspoon black pepper
1 tablespoon broken cinnamon stick
Scrape and clean feet well and put on to boil in enough salt water to cover. Simmer for approximately 4 hours or until meat separates from bones.
Mix stock in which meat was cooked with vinegar, salt, pepper and spices. Bring to the boiling point, and hold for 30 minutes.
Strain liquid to remove spices.
Place pieces of meat and chopped pickle in a flat dish or stone jar and pour the sour liquid over it. Chill in refrigerator until perfectly cold. Slice and serve.
Sugar Cookies
Sugar Cookies
1 cup granulated sugar
1 cup butter
1 cup confectioners’ sugar
1 cup vegetable oil
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
Combine sugar, butter, confectioners’ sugar and cooking oil and beat well. Add eggs and beat again. Add flour, baking soda, cream of tartar and vanilla extract. Mix well. Form dough into balls and place on an ungreased cookie sheet. Flatten with a glass or roll to about 1/4 to 1/3 inch thick and cut into shapes. Bake at 375 degrees F for 10 minutes, being very careful not to overbake. DO NOT LET THEM BROWN.
Makes 3 or 4 dozen.
Layered Dinner
Layered Dinner
2 cups hamburger (uncooked)
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt
1/4 teaspoon pepper
1 cup diced green pepper
2 cups canned tomatoes
1 onion, thinly sliced (optional)
Preheat oven to 350 degrees F.
Grease a casserole dish Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole dish. Add layer of celery. Add layer of hamburger Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture. Lay onion slices on top, if desired. Bake for 2 hours, covering with foil after about one hour.
Zucchini Bread
Zucchini Bread
3 eggs
2 cups granulated sugar
2 cups shredded zucchini
1 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup chopped nuts
1/2 cup raisins
Beat eggs until foamy. Stir in sugar, zucchini, oil and vanilla extract. Gradually add dry ingredients and spices. Stir in nuts. Pour into bread pans which have been greased only on the bottoms. Bake at 325 degrees F for 60 to 80 minutes. Cool 10 minutes. Remove from pans and cool completely.
Makes 2 loaves.
Wet Bottom Shoo Fly Pie
Wet Bottom Shoo Fly Pie
Makes two 9-inch pies.
Crumb Mixture
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1 cup brown sugar
Bottom
1 cup hot water
1 cup brown sugar
1 cup molasses
1 teaspoon baking soda dissolved in 1 teaspoon vinegar
Mix crumb mixture ingredients together. Blend bottom ingredients together. Line 2 pie pans evenly with liquid, and cover with crumbs. Bake at 425 degrees F for 15 minutes, and then at 350 degrees F until done.
Scalloped Corn
Scalloped Corn
1 can creamed corn
2 eggs, beaten
2 tablespoons granulated sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch
Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture. Put into greased casserole dish. Bake at 350 degrees F for 45 minutes.
Layered Vegetable Salad
Layered Vegetable Salad
2 (3 ounce) packages lemon Jell-O
1/2 cup granulated sugar
1 1/2 cups boiling water
1 cup crushed drained pineapple
1 cup nuts
1 cup shredded cheese
1 cup whipping cream
1 cup mayonnaise
1 cup diced celery
1 cup diced green bell pepper
6 green onions, diced
Dissolve Jell-O and sugar in boiling water; let stand and cool until Jell-O starts to congeal.
Add pineapple, nuts, cheese and whipped cream. Mix through Jell-O and put into a 9 x 13-inch pan. Let set.
Mix together celery, green pepper, onions and mayonnaise. Put on top of Jell-O mixture and chill until ready to serve.
Buttermilk Biscuits
Buttermilk Biscuits
2 cups sifted all-purpose flour
1/2 teaspoon salt
3 level teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter
3/4 cup buttermilk
Sift flour, salt, baking powder and baking soda together. Cut in butter with 2 knives. Add buttermilk and knead lightly. Roll to 3/4 inch thickness and cut with cutter. Dab top with melted butter and bake 12 minutes at 450 degrees F.
Makes 12 to 16 biscuits, depending on size of cutter.
Amish Friendship Muffins
Amish Friendship Muffins
1 cup Amish Friendship Bread Starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped (optional)
1 cup raisins or 1 cup blueberries (optional)
Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners.
Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into
Mix Well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.
Topping
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup margarine
Mix well and sprinkle over tops of muffins before baking.
Amish Noodles
Amish Noodles
3 eggs
About 2 cups all-purpose flour
1/2 teaspoon salt
Beat 3 eggs until frothy. Add flour and stir until of dough texture. Knead until smooth. Turn into floured cutting board. Roll dough, turning often until thin. Let noodle dough dry for 45 minutes. Turn dough and dry 1/2 hour.
Cut into noodles size. Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes. Season to taste.
Red Beet Eggs
Red Beet Eggs
4 cups white vinegar
2 cups granulated sugar
2 teaspoons salt
2 dozen hard-boiled eggs (shelled)
2 large cans red beets with juice
In saucepan bring the vinegar, beet juice, sugar and salt to boiling. Remove from heat; add eggs and beets.
When cool, place in a container and refrigerate. Leave in refrigerator for two hours before eating.
Eggs get better the longer they sit in juice, although they will start to get rubbery after a week.
Six Layer Casserole
Six Layer Casserole
Posted by Elaine at recipegoldmine.com 2004/2/29 15:03
2 cups raw hamburger
2 cups sliced raw potatoes
2 cups chopped celery
1/2 cup diced onions
2 teaspoons salt or less
1/4 teaspoon pepper
1 cup diced green pepper
Thin slices onions, optional
2 cups canned tomatoes
Grease a casserole dish. Sprinkle each layer with salt and pepper before adding the next layer. Place potatoes in the bottom of the casserole. Add the layer of celery. Add the layer of hamburger. Add the layer of onions. Add the green pepper. Pour the tomatoes over the mixture.
Bake for 2 hours at 350 degrees F.
Drop Cookies
Drop Cookies
2 cups granulated sugar
1 1/2 cups lard
2 eggs
2 teaspoons vanilla extract
1 1/2 teaspoon nutmeg
6 cups flour
1 1/2 cups milk
3 teaspoons baking powder
1 teaspoon baking soda
Cream sugar and lard. Add eggs, nutmeg, vanilla extract and baking powder.
Mix baking soda with milk and add alternately flour and drop with soup spoon onto an ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or sugar. Bake at 350 degrees F for 10 to 12 minutes or until light brown.
Make 5 dozen.
Only 122 calories per cookie.
Amish Pot Pie
Amish Pot Pie
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 egg
Milk
Ham, beef or chicken
Meat broth
Potatoes
Mix together flour, salt, baking powder and shortening until crumbly.
Put egg in cup; fill cup to 1/2 cup with milk. Add to dry ingredients. Mix as for pie dough and roll out thin. Cut dough into small squares and add to ham, beef or chicken broth. Bring broth to boil; reduce heat and cook over low heat until done. Add cubed potatoes and meat which was cooked to obtain broth.
Amish Loaf Bread
Amish Loaf Bread
Shared with recipegoldmine.com by Megan Roll
2 cups warm water
2/3 cup granulated sugar
2 packets yeast (not instant)
1 1/2 teaspoons salt (optional)
1/4 cup vegetable oil
5 1/2 cups unbleached flour
In large glass bowl dissolve sugar in the warm water and stir in yeast. Allow to proof about 5-10 minutes. (It will look foamy.) Mix in salt and oil to the yeast. Mix in flour 1 cup at a time. When dough has formed a ball, knead on a lightly floured surface until smooth (not stick) about 5-10 minutes.
Wipe down previously-used glass bowl and oil it well. Place dough in bowl and turn to coat surface of dough with the oil. Cover with a damp cloth or plastic wrap in a warm area. Allow to rise until it has doubled in bulk.
Knead dough lightly and divide in half. Shape into loaves and place into two well oiled 9 x 5-inch loaf pans. Allow to rise for 30 minutes.
Preheat oven for 5 minutes at 350 degrees F, and bake for 30 minutes or until top is golden brown.
Let bread sit for at least 15-30 minutes after it comes out of oven to finish setting up.
Turkey Loaf
Turkey Loaf
3 cups diced turkey
8 slices bread
1/2 cup diced celery
1 onion, chopped
1 egg, beaten
1/4 teaspoon poultry seasoning
Mix all the ingredients together and place in greased loaf pan . Bake at 350 degrees F for 55 minutes.
Serve with gravy.
Chicken Noodle Soup
Chicken Noodle Soup
3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours).
Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.
Tomato Fritters
Tomato Fritters
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
Makes 26 fritters or 4 to 6 servings.
Soft Amish Chocolate Chip Cookies
Soft Amish Chocolate Chip Cookies
1/2 cup shortening
1 cup granulated sugar
2 large eggs
1/2 cup milk
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoons baking soda (place in the milk)
1 (12 ounce) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with baking soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate or butterscotch chips. Place dough by teaspoonsful on a greased cookie sheet. Bake at 400 degrees F until the edge is light brown.