Yum-A-Setta
Yum-a-Setta
This is a good recipe for a potluck dinner or reunion.
2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese
Famous Amish Funnel Cakes
Famous Amish Funnel Cakes
3 eggs, beaten
2 cups milk
1/4 cup granulated sugar
4 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
To beaten eggs, add milk and sugar.
In separate bowl sift dry ingredients. Add to egg mixture, beating until smooth.
Heat oil to 375 degrees F and pour batter into hot fat through a regular household funnel. Control the flow of batter by holding your finger over the bottom of the funnel. Make patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. When “cakes” are golden brown, drain, then sprinkle with confectioners’ sugar and serve warm.
Caramel Pie
Caramel Pie
3 cups brown sugar
3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks
Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. Slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.
No Knead Bread
No Knead Bread
1 1/2 cups scalded milk
1/2 cups margarine
1/2 cups granulated sugar
2 tablespoon salt
1 1/2 cups lukewarm water
3 cakes yeast
3 eggs, beaten
9 cups sifted all-purpose flour
Dissolve yeast in water. Add the margarine, sugar and salt to the milk. Add eggs and yeast to milk mixture. Blend in flour with a spoon and then with hands. Let rise until double.
Form loaves and let rise again. Bake at 350 degrees F for 40 minutes. Butter the top with Crisco.
Quick Amish Friendship Bread
Quick Amish Friendship Bread
Posted by Olga at recipegoldmine.com 5/18/02 10:31:18 am
This is a traditional Amish Bread that is lovingly passed from one friend to another. Usually, it has a nurturing time of eight days, during which you stir in various ingredients. Then, of course there’s additional kneading and rising. Here, that time is condensed into minutes.
Yield: 4 loaves (64 slices)
2 3/4 cups warm skim milk
1/4 cup low fat buttermilk
4 3/4 cups all-purpose flour
1/4 cup whole wheat flour
3 cups plus 1 teaspoon granulated sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 teaspoons baking powder
1 egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups very coarsely chopped hazelnuts
2 cups dried cherries
Preheat oven to 350 degrees F.
In a large nonreactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the all purpose flour, the whole wheat flour, 1 teaspoon sugar, and the yeast. Set aside for 10 minutes or until the mixture starts to bubble.
In a large mixing bowl, place the remaining ingredients, mix 2 cups skim milk, 4 cups flour, 3 cups sugar, oil, baking powder, egg, cinnamon, vanilla, salt, baking soda, except for the hazelnuts and cherries, and mix well. Add the milk yeast mixture to the bowl and mix well. Fold in the hazelnuts and cherries.
Lightly grease four 10 x 5 x 2-inch pans with vegetable oil, divide the dough among the pans, and bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
Cal. per serving 129, Chol. 2 mg
Bushel Of Cookies
Bushel of Cookies
5 pounds granulated sugar
2 1/2 pounds lard
12 eggs
1 cup maple syrup (or 1 pint syrup)
3 tablespoons baking soda
2 pounds quick oats
3 tablespoons baking powder
1 quart sweet milk
6 pounds all-purpose flour
1 pound salted peanuts
1 pound raisins
Mix all ingredients. Coarsely grind peanuts and raisins before adding. Bake at 350 degrees F.
Amish Meatloaf
Amish Meatloaf
1 1/2 pounds lean ground beef
1 beaten egg
1/2 teaspoon sage
1/2 cup Pet milk
About 2 cups Ritz crackers, crushed
1/4 cup onion
1/2 cup Swiss cheese, shredded (plus some extra)
Salt and pepper
Preheat oven to 350 degrees F.
Mix all ingredients well; pat into an oval loaf in a baking dish. Put the extra shredded Swiss cheese over top of loaf. Bake for 1 hour. This meatloaf freezes well.
Beef And Noodle Oven Stew
Beef and Noodle Oven Stew
Source: The Wichita Eagle – 10/18/2000
1/4 cup instant beef bouillon granules
10 cups hot water
1 (3 ounce) boneless chuck roast, trimmed
8 whole cloves
3 ribs celery, cut into thirds
2 large carrots, peeled, cut into thirds
1 large onion, quartered
1 seeded green bell pepper, quartered
1 small bunch parsley sprigs plus 1/2 cup, chopped
2 bay leaves
1/2 teaspoon freshly-ground pepper
1 (16 ounce) package egg noodles
1 teaspoon salt
Freshly-ground pepper, to taste
Preheat oven to 350 degrees F.
Dissolve beef bouillon in water in large Dutch oven. Add chuck roast, cloves, celery, carrots, onion, green pepper and parsley sprigs. Cover; bake until meat is tender, 3 hours.
Transfer meat to cutting board. Shred meat into bite-size pieces. Remove vegetables from broth with slotted spoon; chop. Return meat and vegetables to broth. Stir in uncooked noodles, salt and pepper; cover.
Bake until noodles are tender, stirring once, about 30 minutes. Add additional water if noodles absorb all of broth. Sprinkle with chopped parsley. Yields 10 servings.
Nutrients per serving: 505 calories; 34 grams carbohydrates; 26 grams fat (10 grams saturated fat); 130 mg cholesterol; 32 grams protein; 1,360 mg sodium; 2.7 grams fiber
Brown Sugar Angel Food Cake
Brown Sugar Angel Food Cake
Source: Amish Cooking cookbook
2 cups (14 to 16) egg whites
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups brown sugar, firmly packed
1 1/2 cups sifted cake flour
Beat the egg whites with the cream of tartar, vanilla and salt until stiff peaks form. Gradually sift 1 cup of the sugar into the beaten whites and beat to incorporate.
Sift remaining sugar with all the flour and gently fold it into the whites. Gently turn the batter into an ungreased 10-inch tube pan and bake at 350 degrees F for 45 to 50 minutes. (When done, the cake should spring back at the touch of a finger.) Let cake cool before serving.
Amish Friendship Bread
Amish Friendship Bread
Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc. may be added to make the bread of your choice.
2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped
Preheat oven to 325 degrees F. Lightly grease two 9 x 5-inch loaf pans.
In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla extract, eggs and milk.
Combine the flour, baking powder, baking soda, salt and cinnamon. Stir into the starter mixture. Fold in the chopped nuts, raisins and dates. Pour the batter evenly into the prepared pans.
Bake for 60 minutes, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.
Yields 2 loaves.
Amish Meat Balls
Amish Meat Balls
1 pound ground beef
1/2 pound ground pork
1/2 cup chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 egg
1/2 cup milk
Mix all ingredients. Shape into balls the size of walnuts. Brown in 1/4 cup vegetable oil. Remove meat balls and make gravy. Return meatballs to gravy. Cook 15 to 20 minutes.
Makes 6 to 8 servings.
Meat Ball Gravy
Stir 1/4 cup flour, 1 teaspoon paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into hot fat in skillet. Stir in 2 cups boiling water and 3/4 cup sour cream.
Blueberry Cake
Blueberry Cake
3/4 cup granulated sugar
1/4 cup vegetable oil
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups blueberries, well drained
Preheat oven to 375 degrees F.
Cream together sugar, oil and egg until lemon colored. Stir in milk.
Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with Topping. Bake for 45 to 50 minutes.
Topping
1/4 cup butter
1/2 cup granulated sugar
1/3 cup flour
1/2 teaspoon cinnamon
Combine with fork or pastry cutter. Crumble over cake batter.
Amish Friendship Fruit Starter
Amish Friendship Fruit Starter
3/4 cup canned sliced peaches with syrup
3/4 cup canned pineapple chunks with syrup
4 ounces red maraschino cherries, drained, halved
1 1/2 cups granulated sugar
1 package active dry yeast (some recipes will
Swiss Amish Meat Loaf
Swiss Amish Meat Loaf
1 egg
1/2 cup evaporated milk
1/2 teaspoon rubbed sage
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds lean ground beef
1 cup Ritz cracker crumbs
3/4 cup grated Swiss cheese
1/4 cup finely chopped onion
2-3 strips bacon, cut into 1-inch pieces
Preheat oven to 350 degrees F.
Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add beef, crumbs, 1/2 cup of the cheese and the onion; blend. Form into a loaf and place in a 2-quart rectangular baking dish. Arrange bacon pieces on top of loaf. Bake 40 minutes.
Sprinkle remaining cheese on top and bake 10 minutes longer.
Thick Milk Pie
Thick Milk Pie
3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shells
Preheat oven to 400 degrees F.
Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.
Sprinkle top of pie with cinnamon, if desired.
Turnip Casserole (Riewe Schales)
Turnip Casserole (Riewe Schales)
1 1/2 cups grated turnip
1 1/2 cups grated potato
3/4 cup milk
1/2 cup low fat yogurt
1/2 cup whole grain bread crumbs
1/4 cup sunflower, olive or safflower oil
2 medium onions, chopped
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
Preheat oven to 375 degrees F.
Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes.
Serve immediately. Yields 5 servings.
Variation
Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
Waldorf Salad
Waldorf Salad
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
Sauerkraut Salad
Sauerkraut Salad
1 large can sauerkraut
1 cup chopped celery
1 can pimento, diced
1/3 cup vegetable oil
1 cup granulated sugar
1 large bell pepper
1 onion, chopped
1/3 cup vinegar
2/3 cup water
Rinse and drain sauerkraut. Mix with remaining vegetables.
Mix vinegar, oil, water and sugar in saucepan; heat to boiling . Pour over vegetables, mix well and store in refrigerator overnight.
Barbecued Chicken
Barbecued Chicken
Posted by soccermom at recipegoldmine.com ay 8, 2001
Source: Cooking from Quilt Country
It’s starting to heat up in SC so it’s time to break out the grill. This is a wonderful way to fix chicken, and since there’s no tomato in the marinade the sauce won’t burn while it’s cooking.
Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt
8 boneless chicken breasts
In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.
The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.
Servings: 8
Chili Soup
Chili Soup
1 1/2 pounds sausage
2 medium onions
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti
Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.
Oven Fried Chicken
Oven Fried Chicken
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree F oven to melt butter; set aside.
In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake at 375 degrees F for 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
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 carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with water, cover and cook until tender. Remove chicken from kettle and strain broth. De-bone chicken and return to kettle with strained broth. Add salt, chicken stock, celery, carrots, apple, onions and pepper and cook until vegetables are tender. Add noodles and cook 8 to 10 minutes.
Amish Pancakes
Amish Pancakes
2 cups cake flour, sifted
2 teaspoons baking powder
1 teaspoon salt
1/2 cup granulated sugar
1 egg
1 cup milk
1/4 cup shortening, melted
Measure sifted flour into sifter. Add baking powder, salt and sugar.
Beat eggs in bowl. Add milk and blend. Sift dry ingredients into mixture gradually. Add melted shortening. Beat with mixer. Bake on hot griddle.
Pumpkin Whoopie Pies
Pumpkin Whoopie Pies
2 cups brown sugar, firmly packed
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
Vanilla Whoopie Pies
Vanilla Whoopie Pies
Posted by philocrates at recipegoldmine.com
Source: Mrs. Levi A Kanagy III, Bellville PA – From the Big Valley Amish Cookbook 1979
1 cup shortening (Crisco)
2 cups granulated sugar
3/4 teaspoon salt
5 cups gold metal flour
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cups buttermilk [or sour milk]
1 tablespoon vanilla extract
Cream shortening, sugar, salt, eggs and vanilla together.
Sift flour and baking powder, add soda with water and milk. Mix together [add chips at this point after mixing and mix a bit more] bake at 425 degrees F for 4 to 5 minutes.
Filling (which I like better than the marshmallow version)
2 egg whites
2 pounds confectioners’ sugar
1 1/2 cups Crisco
1 tablespoon vanilla extract or to taste
Add milk or cream if needed for consistency.
Sandwich Spread
Sandwich Spread
2 red bell peppers
2 green bell peppers
2 yellow bell peppers
6 green tomatoes
6 cucumbers
6 carrots
1/2 cup salt
2 cups vinegar
4 cups granulated sugar
3/4 cup all-purpose flour
1 cup mustard
Grind all vegetables. Add salt and water to barely cover. Let stand overnight.
Drain well; add sugar and vinegar. Boil 25 minutes. Add flour and mustard; boil 10 minutes. Pour into 6 pint jars; process 10 minutes.
Custard
Custard
1 cup all-purpose flour
1/2 cup (1 stick) butter
1 cup chopped pecans
8 ounces cream cheese
1 cup confectioners’ sugar
1 cup Cool Whip
Instant chocolate pudding (or flavor desired)
Crust: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan.
Prepare pudding according to directions on box.
Mix cream cheese, confectioners’ sugar and Cool Whip until blended well.
Bake crust at 350 degrees F for 20 minutes. Let cool.
Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip, and sprinkle chopped pecans over Cool Whip.
Cream Cheese Braids
Cream Cheese Braids
Dough
1 cup sour cream
1/2 cup granulated sugar
1 teaspoon salt
1/2 cup melted butter
2 packages dry yeast
1/2 cup warm water
2 beaten eggs
4 cups all-purpose flour (may need more)
Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 beaten egg
1/8 teaspoon salt
2 teaspoons vanilla extract
Glaze
2 cups confectioners’ sugar
4 tablespoons milk
2 teaspoons vanilla extract
Heat sour cream. Stir in sugar, salt and butter. Cool.
Sprinkle yeast over warm water, stir until dissolved. Add sour cream mixture, egg and flour. Mix. Cover tightly and place in refrigerator overnight.
The next morning divide dough into 4 parts. Roll each on well floured board into 12 x 8-inch rectangle. Spread each with 1/4 of cream cheese filling.
Filling: Soften cream cheese and sugar. Mix. Add egg, salt and vanilla extract and mix well. Roll up jellyroll style. Place seam side down on 2 greased baking sheets. Slit about 2/3 of the way through dough to resemble braids. Cover and rise until doubled (one hour).
Bake at 375 degrees F for 10 to 15 minutes.
Yields 4 braids.
Glaze: Mix confectioners’ sugar, milk and vanilla extract. Spread on braids while still warm.
These freeze well. Wrap in foil and place in oven straight from freezer. Heat at 325 degrees F for about 15 minutes.
Dilly Bread
Dilly Bread
1 package dry yeast (dissolved in 1/2 cup warm water)
1 cup warmed cottage cheese
2 tablespoons granulated sugar
1 tablespoon dry onion flakes
1 tablespoon melted butter
2 teaspoons dill seed
1 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg
2 1/4 to 2 1/2 cups all-purpose flour
Mix all ingredients, except flour, in a large bowl. Gradually stir in flour to make a soft dough. Put in a warm draft free place and cover with a damp cloth. Let rise until double in bulk (about 1 hour).
Knead on a well floured board. Divide in half and place in greased pans. Cover with damp cloth and let rise until double in bulk.
Bake 40 to 50 minutes at 350 degrees F.
Brush with butter and sprinkle with salt while still hot.
Makes 2 medium size or 3 mini loaves.
Peanut Butter Cream Pie
Peanut Butter Cream Pie
3/4 cup confectioners’ sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar
Beat together the confectioners’ sugar and peanut butter until the mixture is crumbly; set aside.
In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom. Do not let it boil.
Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt. Stir to make a paste.
Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.
Pour in some of the hot milk mixture, stirring to combine.
Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.
Add the butter and 1 teaspoon vanilla extract. Remove from heat and let custard cool.
Preheat oven to 350 degrees F.
Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell. Pour the cooled custard mixture over the top.
In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.
Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch. Continue beating until whites are very think and glossy. Spread on top of pie. Sprinkle the remaining peanut butter mixture on top.
Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.