Amish Recipes

Just 4 u

Cakes, Bread, and Muffin, Corn Fritter Recipes:

AMISH BREAD STARTER

2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready. For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup
each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1
cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts
(optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325
for 1 hour. Cool 10 minutes, remove from pans.

AMISH FRIENDSHIP BREAD

1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3 eggs
1 c. sugar
2 c. flour
1/2 tsp. cinnamon

Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches
each. Bake at 350 degrees for 1 hour or until dry.

AMISH COFFEE CAKE

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take
out 1 cup for topping. Dissolve soda in hot coffee and add to the flour
mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and
sprinkle on topping.
This is a thin batter. Bake at 325-350 degrees approximately 30 minutes.
Sprinkle with powdered sugar after baked.

AMISH LEMON SPONGE

2 1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 c. hot milk
Measure sifted flour, add salt and sift again. Cut in shortening using a pastry
blender or two knifes. Sprinkle with water mixing lightly with fork. press
into ball. Makes enough pastry for a 9 inch two crust pie or two shells.
Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in
flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371
calories per serving.

AMISH PUMPKIN BREAD

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg
Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient
and finally water, stirring just until mixed. Pour batter into two (2) greased
and floured 9x5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

AMISH MUFFINS

5 c. flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar
Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well.
Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes.

AMISH CORN BREAD

1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 egg, well beaten
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until
mixed. Add to dry ingredients and beat until smooth. Use greased (bottom
only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

AMISH POPPYSEED BREAD

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
3 eggs, beaten
1 1/2 c. oil
2 1/2 c. sugar
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond flavor
1 1/2 tsp. butter flavor
1 1/2 tbsp. poppy seeds
GLAZE:
1/4 c. orange juice
3/4 c. sugar
1/2 tsp. almond flavor
1/2 tsp. butter flavor
1/2 tsp. vanilla
Sift together first 3 ingredients. Add remaining ingredients. Mix and put in
2 greased and floured bread pans. Bake 1 hour at 350 degrees or until
toothpick test comes out clean. Stir all ingredients together. Prick bread
loaves with a fork after baking and pour glaze over while hot.

AMISH YEAST ROLLS

7 c. flour (save 1 c. to knead)
2 pkgs. quick yeast
1/2 - 3/4 c. sugar
1/4 tsp. salt
WET:
2 sticks butter
1 c. sour cream
1/2 to 1 c. milk
Place in microwave. Heat until butter melts (should be hot but be able to
stand to stick your finger in this). Mix wet to dry ingredients and knead 10-
15 minutes. Put in warm place and let rise about 20 minutes. Put dough on
floured board and punch down. Shape in desired shapes. Let rise again, 20
minutes or until doubled. Brush tops with melted butter. Bake 20 minutes at
350 degrees.
Makes 2 dozen or more.

AMISH CORN FRITTERS

4 lg. ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter
Cut the kernels from two ears by standing each ear upright on a plate,
carefully slice beneath the rows in a steady downward motion. With the
back of the knife, scrape the cobs to extract the juice. Grate the kernels from
the remaining 2 ears, cutting off the kernels at just half their depth and
scraping off pulp on the cob. Put all the corn kernels, pulp and juice into a
bowl. The mixture will resemble scrambled eggs. Beat the egg yolks in a
large bowl until light. Beat in
the flour, sugar, salt and pepper to taste. Stir in the corn. Beat the egg
whites in a large bowl until stiff. Fold them into the corn mixture. Heat a
heavy skillet or griddle over medium heat and grease it lightly with butter.
Drop the batter by small spoonfuls onto the skillet and cook until golden.
About 30 seconds each side. Transfer the cooked fritters to a lightly buttered
serving platter and keep them warm in a low oven while cooking the
remaining fritters.

FAMOUS AMISH FUNNEL CAKES

3 eggs, beaten
2 c. milk
1/4 c. sugar
4 c. flour, sifted
2 tsp. baking powder
1/2 tsp. 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 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, sprinkle with confectioners'
sugar and serve warm.

AMISH APPLE CAKE

1/2 c. chopped pecans
2 1/2 c. finely chopped apples, such as Granny Smith
1/2 c. butter, softened
1 c. sugar
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. vanilla
1 c. all purpose flour
--HOT CARAMEL SAUCE:--
1/2 c. butter
1 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 c. evaporated milk
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 soda, salt, cinnamon and
nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts.
Pour into an oiled 9" round cake pan and bake in a preheated 350 degree
oven for 30 minutes until the top springs back when touched lightly with
your finger. Serve with Hot Caramel Sauce. In a saucepan, melt the butter,
brown sugar and salt. Bring to a boil. Remove from heat and whisk in
vanilla and milk. Serve warm sauce over cake. Serves 8.

AMISH BLUEBERRY CAKE

3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained
TOPPING:
1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. cinnamon
Combine with fork or pastry cutter. Crumble over cake batter. 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 9x9 square pan. Sprinkle
with topping. Bake for 45-50 minutes at 375 degrees.

AMISH ROLLED OATS CAKE

1 c. oats
1 1/4 c. boiling water
1/2 c. shortening
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
1 tsp. soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
TOPPING (use on warm cake):
5 tbsp. oleo
1/2 c. brown sugar
1/2 c. milk
Mix oats and boiling water; let stand 20 minutes. Cream together
shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients.
Bake at 350 degrees for 35 minutes. Boil 7 minutes. Add 1/2 cup coconut
and 1/2 cup nuts.

AMISH SHORTCAKE

1/2 angel food cake, cut into cubes
1 pkg. vanilla pudding
1 c. milk
1 pt. vanilla ice cream
1 pkg. strawberry Jello
1 c. boiling water
1 pkg. frozen strawberries
Put angel food cake cubes in bottom of casserole dish. Pour vanilla pudding
mixture over top. Pour strawberry mixture over top of vanilla mixture.
Refrigerate and serve.

Cookies

AMISH SNICKERDOODLES

1/2 c. margarine
1/2 c. Crisco solid shortening
2 eggs
1 1/2 c. sugar
2 3/4 c. flour
2 tsp. cream of tarter
1 tsp. baking soda
1/4 tsp. salt
2 tbsp. sugar
2 tsp. cinnamon
Mix first four ingredients thoroughly. Presift the next 4 ingredients together.
Add to the first mixture. Form balls (walnut size). Roll into mixture of sugar
and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake
8 to 10
minutes at 375 degrees. Cookies will flatten into circles as they cook. May
top
with red hots or leave unadorned. Store well in Tupperware and can be
frozen.

AMISH PUFF COOKIES

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to
sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons
sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with
hand. Bake at 375 degrees for 8 - 10 minutes on ungreased cookie sheet.
Cookies will puff, then settle down and look crinkly.

SOFT AMISH CHOCOLATE CHIP COOKIES

1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips
Cream shortening and sugar. Add eggs and milk with soda. Mix together
and add baking powder. Gradually add flour and stir well. Stir in chocolate
chips or butterscotch chips. Place on a greased cookie sheet about 1
teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.

DROP AMISH COOKIES

2 c. sugar
1 1/2 c. lard
2 eggs
2 tsp. vanilla
1 1/2 tsp. nutmeg
6 c. flour
1 1/2 c. milk
3 tsp. baking powder
1 tsp. soda
Cream sugar and lard. Add eggs, nutmeg, vanilla, and baking powder. Mix
soda with milk and add alternately flour and drop with soup spoon on
ungreased cookie sheet. Bake plain or sprinkle with sugar and cinnamon or
sugar. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.
Make 5 dozen. Only 122 calories per cookies.

AMISH OATMEAL COOKIES

3 c. sugar
1 1/2 c. lard
1 1/2 c. raisins
2 1/2 c. oatmeal
1/2 c. molasses (dark)
3 eggs, beaten
1 c. peanuts
1 c. sour milk
2 tbsp. soda
2 tbsp. baking powder
6 c. flour
1 tsp. each of nutmeg, cinnamon and salt
Grind raisins and peanuts. Sift together flour, baking powder, nutmeg,
cinnamon, 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 hand, 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 until golden brown.

Desserts, Custards and other Desserts:

AMISH APPLE GRUNT

1/2 c. sugar
2 tbsp. butter
1 egg
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. sliced apples
1/2 c. sour milk or buttermilk
1/2 tsp. vanilla
6 tbsp. brown sugar
1 1/2 tbsp. flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter
Cream sugar and butter together; add eggs and mix. Blend flour, salt and
baking powder together and add to mixture. Mix soda with milk and vanilla;
mix all together. Add apple slices and pour batter into a buttered baking
dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter,
mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees
for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of
ice cream. Makes 4 generous servings.

AMISH BAKED APPLES
8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water
Place apples in greased 9 x 13 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 at 350 degrees for 35 to 40 minutes
or until tender.

AMISH CUSTARD
1 c. flour
1 stick butter
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Instant chocolate pudding
CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8
1/2 x 14 inch cake pan. Make pudding by directions on box. Mix cream
cheese, powdered sugar and Cool Whip until blended well. Cook crust at
350 degrees for 20 minutes. Let cool. Layer mixtures on crust. First cream
cheese mixture, then chocolate pudding. Top with Cool Whip and sprinkle
chopped pecans on Cool Whip (can use any flavor of pudding).

PENNSYLVANIA DUTCH AMISH DESSERT
2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
3 eggs
1 tsp. almond flavoring
TOPPING:
1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla
Mix together in mixmaster, put in greased 9 inch glass pie pan. Bake at 340
degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping
ingredients in mixmaster and put on top and bake at 340 degrees for 10
minutes.
Cool and refrigerate. May be served topped with strawberries or raspberries.

AMISH BREAD PUDDING
2 c. milk, scalded
1/4 c. butter
2 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. ground nutmeg
3 c. soft bread, torn into sm. pieces
1/2 c. 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 for 50 minutes or until set. Serve warm with Lemon Sauce.


Pies and Cobblers:

AMISH COUNTRY STRAWBERRY PIE
1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix
Pinch of salt
3 tbsp. cornstarch
Beat cream cheese with sugar, spread carefully over bottom of baked pie
shell. Arrange berries in shell. Berries should be cut and sliced. Pour the
following glaze over the berries: Cook all ingredients except Jello mix over
medium heat until thick. Add Jello mix. Cool before pouring over berries.
Enjoy.

AMISH RAISIN PIE
1 3/4 c. milk
3 eggs, separated
1 pkg. (3-3 5/8 oz.) vanilla flavor pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
1 9" baked pastry shell
6 tbsp. sugar
In a small saucepan, combine milk and egg yolks; blend well. Stir in
pudding mix. Cook, stirring constantly until mixture comes to a boil.
Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in
raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in
a small mixing bowl, beat egg whites until soft peaks form. Gradually add
sugar, beating until stiff but not dry. Spoon meringue over pie, making sure
that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or
until meringue is lightly browned.

AMISH PEANUT PIE
8 oz. cream cheese, softened
1/3 c. crunchy peanut butter
1 c. powdered sugar
1 c. Cool Whip
Combine everything and fold in Cool Whip. Pour into 9-inch graham
cracker crust and refrigerate. Top with Cool Whip.

AMISH MAPLE CREAM PIE
1 can condensed milk
2/3 c. maple syrup
Pinch salt
--TOPPING:--
2 c. whipping cream
1/2 c. powdered sugar
2 tsp. vanilla
Pinch salt
Cook on low heat, very slow, stirring constantly until it bubbles in the
middle. Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until
thick. Pour on top of pie filling and sprinkle with chopped pecans.

AMISH APPLE CRISP
6 apples
Peel and slice, put in a 9x13 inch pan. Mix together: 3/4 c. sugar 1 tsp.
Baking powder 3/4 tsp. salt 1 egg Pour over apples. On top of this pour 1/3
cup cream and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes
or until apples are done.

AMISH APPLE CRISP-2
5-6 apples, peeled and sliced
1/3 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted
TOPPING OF:
1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/2 tsp. cinnamon
Place apple mixture 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 for 40 minutes.

AMISH BROWN SUGAR PIE
1 unbaked 8-inch pie shell
1 c. brown sugar
3 tbsp. all-purpose flour
Speck of salt
1 (12 oz.) can evaporated milk
2 1/2 tbsp. butter
Ground cinnamon
Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour
and salt. Mix with your fingers. Pour the evaporated milk over the flour and
sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon
liberally over all. Bake for 50 minutes, or until the filling just bubbles up in
the middle. The filling will never completely set, but that's the way it's
supposed to be. This pie is better eaten at room temperature. If you
refrigerate leftovers, reheat them in the oven before serving.
NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that
size, bake 1 hour and 20 minutes. Yield 12 servings.

AMISH FRY PIES
--PIES:--
9 c. cake flour
2 tbsp. sugar
1 tbsp. salt
3 c. shortening
2 c. water
Thick fruit filling
Shortening for deep fat frying
--GLAZE:--
8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 tsp. vanilla extract
2 1/2 c. 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 SHOO FLY PIES
--CRUMB MIXTURE:--
2 c. flour
3/4 c. brown sugar
1/3 c. margarine
1/2 tsp. nutmeg
1 tsp. cinnamon
--SYRUP MIXTURE:--
1 c. molasses
1/2 c. brown sugar
2 eggs
1 c. hot water
1 tsp. baking soda, dissolved in the hot water
2 unbaked 8" 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 for 10 minutes. Reduce heat to 350 degrees and bake for 50
more minutes. Cool completely before cutting.

AMISH HALF MOON PIES
2 c. dried apples
2 c. cold water
1/8 tsp. salt
2 c. sugar
1 orange, juice and grated rind
1 tbsp. cinnamon
1 recipe (double crust) pie pastry
Cook the dried apples in a saucepan with water and the salt. When apples
are soft and pulpy. Add the sugar, orange and cinnamon. Simmer until water
is cooked away. Roll pastry out and cut in 8 inch circles. Place generous
portions of the mixture on half of the pastry rounds; fold the pastry over and
pinch the edges tightly together. Bake in 450 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until
golden brown. Makes 6 half moon pies.

AMISH SOUR CREAM APPLE PIE
1 c. sour cream
1 egg
3/4 c. sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. diced apples, peeled
1 unbaked 9-inch pie crust
CRUMB TOPPING:
1/2 c. brown sugar
1/4 c. butter
1/3 c. flour
1 tsp. cinnamon
Beat cream and egg together. Add flour, sugar, salt and vanilla. Mix until
smooth. Stir in apples. Bake at 400 degrees for 25 minutes. Remove from
oven and spread with crumb topping. Bake 20 more minutes. Mix until
crumbly.

AMISH VANILLA PIE
1/2 c. firmly packed brown sugar
1 tbsp. flour
1/4 c. dark corn syrup
1 1/2 tsp. vanilla
1 egg, beaten
1 c. water
1 c. flour
1/2 c. firmly packed brown sugar
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. salt
1/4 c. butter
1 unbaked 9" pie shell
Combine first 5 ingredients in 2 quart saucepan. Slowly stir in water. Cook
over medium heat until mixture comes to a boil, stirring constantly. Let
cool. Combine rest of ingredients (except pie shell) and mix until crumbly.
Pour cooled mixture into pie shell and top with crumbs. Bake at 350 degrees
for 40 minutes or until golden brown.

Main Dish/Casserole Dishes:

AMISH COUNTRY CASSEROLE
1 lb. beef chunks or ground beef
1 chopped onion
Page 27 of 45 Amish Recipes
2/16/2003 e-book://Pages/amish_recipes.htm
1 can tomato soup
1 lb. egg noodles
1 can cream of mushroom soup
1 tbsp. olive oil
Saute chopped onion in olive oil. Add beef. Cook well. Add can of tomato
soup undiluted. Cook egg noodles according to directions on package.
Drain well. Add can of cream of mushroom soup, undiluted. Grease
casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of
noodle mixture. Put rest of beef on noodles. Add remaining noodles. If
desired, sprinkle paprika lightly over top of noodles. Bake in 375 degree
oven for 20-25 minutes, or until bubbly.

POOR MAN'S STEAK - Amish Recipe
3 lb. hamburger
1 c. cracker crumbs
Salt & pepper
1/4 c. chopped onion
1-2 cans mushroom soup
Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares,
roll in flour and brown both sides. Place in baking dish. Pour soup over
meat mixture. Bake at 350 degrees for 1 hour.


SWISS AMISH MEAT LOAF
1 egg
1/2 c. evaporated milk
1/2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. black pepper
1 1/2 lb. lean ground beef
1 c. Ritz cracker crumbs
3/4 c. grated Swiss cheese
1/4 c. finely chopped onion
2-3 strips bacon, cut in 1" pieces
Preheat oven to 350 degrees. 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.

AMISH MEATLOAF
1 1/2 lbs. lean ground beef
1 beaten egg
1/2 tsp. sage
1/2 c. Pet milk
About 2 cups Ritz crackers (crushed)
1/4 c. onion
1/2 c. Swiss cheese (shredded) plus some extra
Salt and pepper
Mix all above together; pat into an oval loaf in a baking dish. Put the extra
shredded Swiss cheese over top of loaf. Bake at 350 degrees for 1 hour. Will
freeze well.

AMISH BARBECUE CHOPS
8 pork chops
1 c. ketchup
1 can celery soup
1/2 c. chopped onion
1 or 2 tbsp. Worcestershire sauce
Mix the ketchup, celery soup, chopped onion and Worcestershire sauce
together and pour over the pork chops in a buttered casserole dish. Bake at
275 degrees for 2 hours.

AMISH SUNDAY PORK CHOPS
Mix together: 1 c. catsup 1 tbsp. Worcestershire sauce 1/2 c. onion Pour
over pork chops which have been browned and drained. Cover. Bake 375
degrees for 2 hours.
AMISH POT ROAST
3-4 lb. beef roast (sirloin tip, rump, English cut)
1 tbsp. oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 garlic clove, minced
1/2 tsp. oregano
2 onions, sliced
Sear roast in 1 tablespoon oil on all sides in heavy Dutch oven. Pour sauce
over meat. Put half of onions on meat, the other half in sauce. Cover and
roast 4-5 hours at 325 degrees.

AMISH BAKED CHICKEN
1/2 c. flour
2 tsp. paprika
1 tsp. pepper
1/4 tsp. dry mustard
3 tsp. salt
1 cut up broiler or young chicken
1/4 lb. butter
Mix the dry ingredients well in a plastic bag, then coat the cut up chicken
parts with the mixture. In a cake pan, melt the butter. Place the chicken parts
in the pan, but do not crowd them. Bake the chicken at 350 degrees for 1 1/2
to 2 hours or until done.

AMISH OVEN FRIED CHICKEN
1/3 c. vegetable oil
1/3 c. butter
1 c. all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375 degree 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 for 45 minutes
with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or
until crust begins to bubble.

AMISH CHICKEN CASSEROLE
8 oz. noodles, cooked
2 c. cooked chicken, cubed
2 c. chicken broth (can used canned)
1 c. milk
1 can mushrooms
2 tsp. salt
1/2 tsp. pepper
1/2 c. margarine
1/3 c. flour
1/3 c. grated Parmesan cheese
Melt margarine, then add flour and stir until smooth. Gradually add milk
and broth, then seasonings and mushrooms. Combine chicken, cooked
noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch
baking pan and top with Parmesan cheese.

AMISH CHICKEN DRESSING
1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/2 c. finely chopped carrots
1 c. diced potatoes
1/2 c. margarine
1 c. chicken broth
Cook until vegetables are tender. 1 large loaf dried bread cut into cubes. 1
tsp. salt 1/8 tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finely chopped
chicken, cooked Add to vegetable mixture and mix thoroughly. Add more
broth if necessary. Bake 35-45 minutes at 350 degrees.
Soups and Chowders:

AMISH CHICKEN NOODLE SOUP
3 lb. chicken
2 qts. water
2 tsp. salt
1 1/2 c. chicken stock
2 c. celery, chopped
2 c. carrots, chopped
1 tart apple, chopped
1 c. onions, chopped
Dash pepper
4 c. 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 8-10 minutes.

AMISH CHICKEN - CORN SOUP
2 lbs. cut up chicken
5 c. water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 c. chopped celery
2 c. corn
Salt and pepper
1 c. flour
1 egg, beaten
1/4 c. milk
Simmer chicken in boiling water, remove bones and skin. Strain the stock.
Return to pot, add onions, celery and corn. Simmer till vegetables are
tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles.
Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

Salads and Vegetables:

AMISH SLAW
1 med. cabbage, 4 lbs.
1 med. onion
1 c. sugar
--DRESSING-
1 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. sugar
1 tsp. mustard
3/4 c. oil
Shred cabbage and onion; add sugar and let stand. Combine all ingredients
and bring to a boil for 3 minutes. Let cool. Add to cabbage mixture. Then
refrigerate overnight. Will keep long.

AMISH BROCCOLI SALAD

1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 c. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. 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.

AMISH SLAW-2
1 med. head cabbage (chopped)
1 carrot, small slices
2 sm. onions, cut in rings
1 c. celery
1 green pepper
1/2 c. vinegar
1 1/2 c. sugar
1 tsp. mustard seed
1 tsp. celery seed
Salt and pepper
Mix vinegar, sugar, mustard seed, celery seed, and salt and pepper in
separate bowl. Mix all ingredients well. Pour over veggies, store covered in
refrigerator.

AMISH WALDORF SALAD
3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 can (20 oz.) pineapple chunks or tidbits, drained, reserve juice
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 c. coconut
Take 1 cup pineapple juice, 2/3 cup sugar, 2 tablespoons cornstarch, dash of
salt. Cook, stirring constantly until thickened. Set aside to cool. Mix fruit
and other ingredients together. Pour cooled dressing over fruit. Refrigerate.

AMISH TURNIPS
2 c. cooked turnips
2/3 c. bread crumbs
1 tbsp. oleo or margarine
2 tbsp. brown sugar
1 c. milk
1 egg
Salt and pepper
Cook turnips until tender. Drain, mash and then add 1/2 cup bread crumbs,
saving rest for top. Add egg, sugar, milk, salt and pepper to taste. Mix
together; pour into greased baking dish. Dot with butter and rest of crumbs.
Bake 45 minutes at 375 degrees.

AMISH POTATO SALAD
1 c. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 c. water
2/3 c. vinegar
1/2 c. parsley, minced
2/3 c. sugar
2 tsp. celery seed
6 c. almost done red potatoes, sliced
Saute onion 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 in a
375 degree oven.

AMISH CABBAGE
1/2 lb Bacon
Break into approximately 1/2 inch pieces. Spray large frying pan with Pam
and fry 1 cup chopped onions, bacon bits, dill seed and basil to taste. Add: 1
tbsp. cider vinegar 2 tbsp. sugar Make just before eating and leave cabbage
slightly crisp.

AMISH BAKED BEANS
1 lb. navy beans
1/2 lb. bacon ends
1 med. onion (quartered)
1/4 c. brown sugar
1/3 c. molasses
2 tsp. dry mustard
2 tsp. salt
1/4 tsp. pepper
2 tbsp. vinegar
2 c. hot water
Long cooking develops the wonderful old-fashioned flavor. Soak beans
overnight in 6 cups water; add 1/4 teaspoon baking soda if water is hard.
Parboil beans for 20 minutes. Drain beans after parboiling; rinse with cold
water. Dice bacon ends to 1 inch square, placing half in the bottom of a 2
quart bean pot or casserole along with the quartered onion. Add beans. Mix
remaining ingredients with hot water. Pour over top of beans. Top with
remaining bacon ends. Cover and bake in a slow (300 degree) oven for
about 6 hours adding hot water as needed to keep beans moist. Serves 8 to
10.

AMISH HONEY CARROTS WITH SWEET PICKLES
1 lb. carrots
3 tbsp. butter
1/4 c. honey
1/4 c. orange juice
1/2 tsp. grated orange rind
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. black pepper
3 tbsp. chopped sweet pickle
Peel carrots and slice; melt butter in skillet. Add all ingredients except sweet
pickles. Cover and cook about 20 minutes, stirring occasionally. Uncover,
raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir
in pickles just before serving.

Popcorn:

AMISH CRACKER JACK
3 qt. popped corn
1 c. brown sugar
1/2 c. butter
1/4 c. corn syrup
1/2 tsp. salt
1/8 tsp. cream of tartar
Cook all except popped corn over medium heat to 260 degrees or hard ball.
Boil slowly. Pour over popped corn. Put in 200 degree oven for 1 hour. Stir
3 times during the hour. Let cool.

Waffles and Pancakes:

AMISH PUMPKIN PANCAKES
1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked
Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin
and milk; add to flour mixture, beating until smooth. Bake on hot, lightly
greased griddle, turning only once. Serve hot with butter and syrup or
powdered sugar.

AMISH PANCAKES
2 c. cake flour
2 tsp. baking powder
1 tsp. salt
1/2 c. sugar
1 egg
1 c. milk
1/4 c. 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.

AMISH WAFFLES
2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract
TOPPING:
1 c. water
7 tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional
Mix batter ingredients together in order just until smooth. Bake in waffle
iron according to manufacturer's directions. For topping, combine water,
sugar, corn syrup, food coloring and cornstarch in saucepan; cook over
medium heat until thickened. Remove from heat; add gelatin, stirring until
dissolved. Cook, add berries. Serve warm over waffles with a scoop of
vanilla ice cream, if desired.
Yield: 4 servings.

AMISH APPLE PANCAKES
2 Granny Smith apples, peeled, cored,and sliced
1 c. flour
1 c. milk
6 eggs
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
2 tbsp. butter
In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set
aside. Heat oven to 475 degrees. In cast iron skillet for 5 minutes, add 2
tablespoons butter; melt. Add sliced apples and fry 2 to 3 minutes. Pour
mixture over apples. Bake at 475 degrees for 15 minutes. Reduce heat to
425 degrees for 8 to 10 minutes. Sprinkle with powdered sugar. Cut in
wedges. Serve with syrup or jam and bacon.

Vegetable Dishes:

AMISH STYLE BAKED BEANS
1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 c. brown sugar
1 c. catsup
1 tsp. prepared mustard
Drain kidney and butter beans. Mix beans together. Fry bacon, but don't
brown it. Put beans, bacon and onions in casserole. Add sugar, catsup and
mustard. Mix well and bake at 350 degrees for 1 hour.

Noodles:

AMISH NOODLES
3 eggs
2 c. flour (approximately)
1/2 tsp. salt
Beat 3 eggs until frothy, add and stir flour until dough texture. Knead until
smooth. Turn into floured cutting board. Roll dough turning often until thin,
let noodle dough dry 45 minutes - turn 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. Noodles boiling, begin their own gravy -
season to taste.