Amish Recipes

Core peel and slice enough apples to make a good layer in the bottom of an 8x12" baking pan. Sprinkle with just 2 or 3 tbsp of apple juice, then sprinkle with a layer of cinnamon (to taste). *You can substitute pears.

Melt 3/4 stick butter (or margarine) and mix well with 1 c oatmeal, 1 c flour, 1/2 c bran and 1/3 c chopped nuts (favorite). Once well mixed, sprinkle evenly over the apples.

Bake 350 for 30 to 35 mins. Serve hot with ice cream, yogurt, or whipped cream.

Dough:
1 tbsp yeast; 6 tbsp sugar; 6 tbsp water; 3 c flour (plus about 1/2 c additional); a little more than half a cup (9 1/2 tbsp) sour cream; 1/3 tsp salt; 2; eggs; 6 tbsp softened butter

Mix one tbsp sugar with yeast. Add water, let stand 10 minutes. Mix in 3 c of the flour and the rest of the ingredients. Then add more flour as needed to form dough. Let rise two hours. Divide the dough into two portions.

Filling:
2 tbsp melted butter; 5 tbsp grated orange rind (zest); 14 tbsp sugar; 14 tbsp grated coconut

Roll each portion of dough into a 12-inch (30-centimeter) circle. Brush each with one tbsp melted butter. Mix together orange rind, sugar, and grated coconut and spread one cup on each portion. Starting at one side of the circle, roll each portion into a cylinder. Lay each inside a 9-inch (22-centimeter) pie plate, bending to form a circle around the edge of the pie plate. Cut into 12 wedges. Let rise one hour. Bake at 350-375 degrees F for 20 to 25 minutes. Remove from oven and pour on glaze.

Glaze:
6 3/4 tbsp sour cream; 4 1/3 tbsp orange juice; 3 1/3 tbsp butter; 3/4 cup sugar

Combine all ingredients in a saucepan and bring to a boil. Boil for three minutes, stirring occasionally.

Yields 24 rolls.

Mr. C loves this dinner with the honey carrots. He raises his own free range beef, which is so much better than corporate beef, so in the Amish farm household this is even more savory than we can make with grocery store beef. This is real comfort food!

4 lbs beef roast (tip, sirloin, rump); 1 tsp corn oil; 1/4 c soy sauce; 1 c strong coffee; 2 bay leaves; 1 clove minced garlic; 1/2 tsp oregano; 2 diced onions

Put dutch oven on stove on high heat with oil. Sear the meat well on all sides. Add 1/2 onions, garlic, oregano, bay leaves, coffee and soy sauce to make sauce. Put the remaining onions directly on meat. Cover and put in hot oven 325 for 4 to 5 hours.

Mrs C. reminds us not to pour water into the pot, since it will make the meat tough. If you need more liquids, either add more coffee or make some beef stock (boullion or by the homemade way).

To make gravy: in small saucepan melt 3 tbsp butter. Gradually add small amount of flour until it makes a paste. Add meat sauce gradually, stirring constantly until all of the sauce is in with the flour mixture. Cook until thick. Season to taste. If you don't have enough sauce to make a good gravy, boil 1 cup of water with 2 cubes of beef boullion and add slowly to the flour mixture, stirring constantly until thickened.

To make Manhattans: put slices of white bread on dinner plates. Top with hot mashed potatoes. Put pot roast on top of mashed potatoes and cover with gravy.

Mrs. C, with help from a midwife, has delivered a beautiful healthy baby girl! Through all of it, she still manages to keep a spotless house, cook for 8, and manage the compound. An incredible person, but she would say 'its nothing.' She has help from her 16 year old daughter who is just learning to cook. Everyone in the family lines up to hold the new baby, and I doubt that here feet will hit the floor untils she's at least 2 years old! Congratulations on baby K!

4 lbs apples, peeled cored and cut; 1 1/2 c apple cider (or water, juice, or a mixture of them); 2 tbsp lemon juice; 2/3 c sugar; 2 tsp cinnamon; 1 tsp ground cloves; 1/2 tsp allspice

In a large enamel (or stainless) pot, put the apples (or pumpkin), the cider and the lemon juice. Bring to boil, then reduce heat and simmer cooking until the apples are done- soft.

Remove from heat and sieve (or puree) with a food processor, food mill or a sieve. Add your sugar and spices, and return to the pot. Cook over very low heat, stirring often. Cook until it reduced by half, about 1 1/2 hours.

Test for doneness: take a teaspoonful out of the pot and put it on a plate. If there is no moisture around the butter, its ready. If there is, cook a while longer.

Fill sterilized jars with hot apple butter, leaving head space (1/4 inch), put on lids and tighten, and process them in a boiling water canner for ten mins. This will keep the apple butter preserved for use through the winter.

If you're giving this as gifts, or expect to use it within a month, just put it in clean jars with lids and refrigerate when it has cooled.

To give it as gifts, it looks very good with a 6 inch square of red gingham put on the lid with a ribbon, and you can make a basket of it using the matching gingham to line a basket and fill the basket with sugar cookies.

2 lbs skin sausage (brats, link, polish, etc.- Yoders makes fabulous sausages); 2 lbs tomatoes, skinned & seeded, or 2 large cans tomatoes; 4 medium to large carrots; 2 small to medium turnips; 4 onions chopped; 3 stalks celery; 4 leeks; 1 bayleaf; 2 tbsp chopped parsley; (1/4 tsp thyme); salt & pepper to taste; 1/2 c stock (beef, vegetable or chicken)

Clean vegetables and cut in 1 inch pieces. In large saucepan, add cut vegetables, stock & herbs. Bring to boil and cook for 5 or 6 minutes. Add sausage, cover and simmer 1 hour.

Serve with homemade bread or rolls.

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. Then sift flour, sugar, baking powder and salt; mix in cornmeal. blend egg, milk, and shortening until well mixed and add to dry ingredients. beat until smooth. use greased-bottom 8x8x2 pan. Bake 400 20 mins

1 Large Butternut Squash, halved, seeds removed and baked with butter; 1 pie crust (or ritz crackers or even graham crackers); 1 C walnuts, pecans or almonds, chopped; 1/2 c raisins; 1 large or 2 small apples, cored, peeled and sliced; 1 lb breakfast sausage (ground). Brown ground sausage in skillet until completely done. Scoop baked squash into mixing bowl, add nuts and raisins. Pour browned sausage into squash mixture and mix well. In buttered or oiled casserole dish, line with pie crust (or ritz crackers) and arrange 1/2 apple slices on bottom. Pour half the squash mixture on top of the apples. Arrange last half of apple slices on top of squash mixture. Pour remaining squash mixture on top of apple slices. Sprinkle top with raisins and chopped nuts. Bake at 350 40 to 45 mins.
Served with sliced canned peaches.

Variations:
1. The last five minutes of baking, top with mini-marshmallows.
2. This is good in small pie shells in muffin tins for individual servings.
3. Use cooked pumpkin instead of squash.
4. For acorn squash, slice squash in halves and remove seeds. Mix uncooked sausage with nuts, raisins & chopped apples and put in squash halves. Bake in baking dish 350 1 hour or until sausage is fully cooked. Serve stuffed squashes with sliced canned peaches.

This makes a LOT of food! Mrs. C has a large family so this is great for her. For you and me, it is a great dish for a winter get-together with family, or a dish to bring to a potluck, or something to eat all week long. Begin this dish in the early afternoon to be ready at dinnertime.

Place your scraps from the onions and other vegetables in a small saucepan with water and boil for stock.

4 Lbs beef cubes; 2 large onions; 1 lg jar stewed tomatoes (or can from the grocery); 6 large garden carrots peeled and cut into large pieces; 4 large potatoes, scrubbed, peeled and cut into 1" pieces; 1 large rutabaga, scrubbed, peeled and cut into 1" pieces (optional); 1/2 c fresh or frozen peas; 2 bay leaves; salt & pepper to taste. In a large stew pot, sear or brown beef, bay leaves and salt and pepper in butter or oil until nearly cooked through. Add the onion and saute until transparent. Pour the juices into the stockpot in which you are cooking the onion, potato, carrot and rutabaga peelings. Add the stewed tomatoes and other vegetables to the beef and onions and cook on medium heat, covered, stirring occasionally. Cook for about 4 hours, stirring frequently. As needed, add soup stock to prevent stew from getting too thick. Add more water (or beef boullion) to the stock pot. About 1/2 hour before serving time, pour the remaining stock into the stew, stir well and cover. Prepare biscuit dough and cover to let it rise. Taste stew to adjust seasoning, and be sure there is sufficient stock to provide a good stew.

Before serving, drop teaspoonfulls of biscuit dough into the stew and cover. The steam will cook the biscuits in the stew, and it will thicken the broth.

This easily serves Mrs. C's whole family. The stew can also be refrigerated overnight (before you put in the dumplings) and tastes even better the second day. If you do this, make the dumplings before you serve the stew.

Variation:

1. Soup: Forget the potatoes and dumplings, and instead put homemade egg noodles (or store- bought) into the soup and cook until done (al-dente).

2. Pot Pies: Forget the dumplings and instead make pie crusts. Pour the stew into the pie shells, top with the top crust, slice to vent the steam and bake until crust is ready.

Our friend, Mrs. C, who's husband is a wood crafter, has shared some of her recipes with me. She is a week past due delivering her 7th child, but she is still out driving her buggy, running errands, gardening, housekeeping and canning!

Mrs. C. has her own kitchen garden, and grows her family's favorite vegetables in there. Anyone can get tired of even their favorite things if they are served day after day in the same way. So she creates good ways to serve the vegetables and fruits she grows. She cans the part of the harvest that can't be consumed by the family right away. I noticed that the family's diet is very much dictated by the local harvests and the seasons each kind of food comes in.

Mrs. C also keeps a beehive, for the honey and the wax.

The family has a herd of milking cows, from which Mrs. C gets her own milk, cream, cream cheese, butter, and cottage cheese. What they don't use for themselves is sold on the milk market, mixed with the milk from other's cows, and sold in grocery stores. Since the family uses this milk, Mr. C. is careful with the nutrition and care the cows receive, and his high quality milk is very healthy for his family. It certainly improves the quality of the other milks mixed with his.

Most of these recipes are the ones Mrs. C. makes for her growing family. Currently she is recommending that we find as many recipes for pumpkin and squash that we can find, as they are coming in.

5 c flour; 5 tsp soda; 2 tsp salt; 2 tsp allspice; 15 oz raisin bran; 3 c sugar. mix everything together. add 1 c oil; 1 qt buttermilk & 2 tsp vanilla. mix well

butter muffin tins well & fill 3/4 full
bake 375 20 mins.

3 eggs; 2 c flour (more or less); 1/2 tsp salt

Beat eggs with salt until frothy. Add flour and mix into dough gradually until it is a good dough texture and smooth. Knead well on floured board. Form into a very round ball and roll out on floured board until flat. Flip and roll in opposite direction. Turn this frequently as you are rolling to get an even stretch and keep at it until it is very thin.

Let dry for 45 minutes, flip and dry another 30-45 mins. When dry, cut into your preferred noodle shapes and sizes.

Cook in boiling beef or chicken stock, seasoned to taste. As it boils it begins to make its own gravy. When tender it is ready to serve, or add to other dishes.

2 1/2 c sifted cake flour; 1 tsp salt; 2/3 c shortening; 1/3 c cold water approx.

Filling: 2 tbsp butter; 1 c sugar; 3 eggs separated; 3 tbsp flour; 1/2 tsp salt; lemon juice and zest 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 knives. sprinkle with water, mixing lightly with fork. press into a 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, lemon zest (rind) and hot milk. fold in stiffly beaten egg whites

bake 400 approx 40 mins.

This is a great time to try this recipe out.

Amish Pumpkin Bread

3c granulated or raw sugar
1c vegetable oil
4 large eggs, beaten
1 pound canned pumpkin
3 1/2 c flour
2/3 c water
2 tsp baking soda
2 tsp salt
1/2 tsp ground cloves
1 tsp allspice
1 tsp nutmeg
2 tsp cinnamon
1/2 c chopped walnuts

Mix sugar, eggs and oil together. Mix together dry ingredients, add to egg mixture. Add pumpkin and walnuts, and finally water, stirring until mixed. Pour into two greased and floured loaf pans (9x5 inch). Bake 350 degrees for 1 hour til done. Serve with butter, homemade jam or cream cheese.

The Amish use good, sturdy and old fashioned bread boxes to store their homemade baked goods. It is because they work so well to protect and keep their bread. Modern storage devices don't work better, and often are worse. Our craftsmen make the best breadboxes in the world. Amish Bread Boxes

6 apples, peeled, cored and sliced and arrange apple slices a buttered 9x13 pan.

Mix together 3/4 c sugar; 1 tsp baking powder; 3/4 tsp salt; 1 egg. Pour evenly over apple slices. On top of this, pour 1/3 c cream and sprinkle generously with cinnamon Bake 350 for 30 mins or until apples are done.

7 qts.plain popped popcorn
2 c. dry roasted peanuts (optional)
2 c. semi sweet chocolate chips (optional)
2 c. brown sugar
1/2 c. light corn syrup
1 teaspoon salt
1 c. margarine or butter
1/2 tsp. baking soda
1 tsp. vanilla extract

Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. If you are using peanuts, add them to the popped corn. Set aside.

Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, butter/margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

Remove from heat. Stir in baking soda and vanilla until the mixture is light and foamy. Immediately pour over the popcorn in the pans, and stir until corn is well coated.

Bake for 1 hour, removing the pans, and stirring the corn in the pans every 15 minutes or so.

Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

1 c flour
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 beaten large egg
1 1/4 c milk
2 tbsp corn oil or melted shortening
1/2 tsp baking soda
1/2 c cooked pumpkin

Mix together dry ingredients. Mix remaining ingredients well and add to dry. Heat your greased griddle til just the first smoke and pour pancake batter in preferred sizes. Keep them even. When the edges are well bubbled, and there are bubbles in the center, turn only one time and cook til done. Be sure to oil your griddle for the next batch!

Serve with homemade pumpkin butter, or butter and syrup. Good with apple pie filling and whipped cream.

1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 small onions chopped
1 c brown sugar
1 c catsup
1 tsp prepared mustard

Drain kidney and butter beans. Mix all the beans together in a bowl. Fry the bacon, but don't brown it. Add to beans with the onions and place in a casserole dish. Add sugar, catsup and mustard and mix well. Bake at 350 for 1 hour.

3 lbs lean hamburger
1 c cracker crumbs
salt and pepper to taste
1/4 c chopped onion
1 can mushroom soup

Mix everything well (except the soup) and press into a cookie pan. Chill overnight to set.

Cut into squares, roll in flour and brown on both sides in frying pan. Place in a baking dish, cover with the soup. Bake at 350 for 1 hour.

1 egg
1/2 c evaporated milk
1/2 tsp rubbed sage
1/2 tsp fresh black pepper
1 tsp salt
1 1/2 lb lean ground beef
1 c Ritz crackers
3/4 c grated Swiss Cheese
1/4 c finely chopped onion
3 strips bacon, cut in 1" pieces

Beat egg well in a bowl. Add the milk, salt, pepper, sage and mix well. Add beef, cracker crumbs, onion and 1/2 cheese, mix well. form into a loaf and put in a 2 quart rectangular baking dish or loaf pan. Arrange bacon on top of the loaf and bake 40 mins. Put the remaining cheese on top of the loaf evenly and bake another 10 mins.

Mix together

1 lb lean hamburger
1/2 c diced onion
1 c grated Amish cheddar cheese
3/4 c milk
1/2 c oatmeal
1 egg

Form into a loaf and put in loaf pan

Bake at 400 for 40 mins. Top evenly with sauce (below), return to oven and bake 15 mins longer or til done.

Mix well

2/3 c catsup
1 1/2tsp mustard
1/2 c brown sugar
dash of vinegar (I like cider vinegar for this)

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

With mixer, beat flour milk eggs vanilla salt and nutmeg until smooth. Heat oven to 475 degrees. In cast iron skillet, melt butter. Add sliced apples and fry for 2 to 3 minutes. Pour batter mixture over the fried apples. Bake in the hot oven for 15 mins, then reduce oven heat to 425 and continue baking for 8to 10 minutes. Remove from oven, sprinkle with sugar and cut into wedges. Serve with syrup, jam, whipped cream, and of course, bacon.

Mix together:

2/3 c EACH sugar, milk, oil and flour
3 eggs
1/2 tsp salt
1/2 tsp vanilla
1 1/2 tsp cinnamon
1 1/4 tsp baking powder
1 tsp baking soda.

Then add:

1 c sugar
2 c flour

Mix well. Handle according to the following instructions:

DO NOT REFRIGERATE!

Day 1: make starter, cover and set aside.
Day 2, 3 and 4: stir well and re-cover.
Day 5: add 1 c EACH flour, sugar and milk. Mix well, cover and set aside.
Day 6 & 7, 8 & 9: stir well and re-cover
Day 10: add 1 c EACH flour, sugar and milk, mix well. Divide into 3 equal portions. Give one portion to a friend, which is their day 1.

How to use this:

For thinner batter (like cakes or pancakes), add water, milk or juice to proper consistency, add flavorings or other items.

For breads use as directed, adding ingredients of your choice.

For muffins thin batter slightly with carrot juice, orange juice, milk or water. Give muffins time to rise a little before baking.

For carrot raisin bread, add 1 c grated carrots, 1/c chopped walnuts, 1/2 c raisins and any other options you might like. Pour into buttered and floured (or sugared) bread pans and bake at 325 for 1 hour or until done.

Preheat oven to 400. Prepare 2 empty, unbaked pie crusts.

Crumb Mixture:
2 c flour
3/4 c brown sugar
1/3 c butter
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

Mix crumb ingredients together until crumbs are well formed. In separate bowl, mix syrup ingredients together.

In each empty pie crust, pour 1/2 the syrup mixture. Top with 1/2 crumb mixture, spread evenly. Bake at 400 for 10 mins, then reduce heat to 350 and bake 50 minutes longer. Cool completely before cutting. Serve with whipped cream or ice cream, if you like.

1 lb carrots, washed, peeled and sliced
3 tbsp butter
1/4 c honey
1/4 c orange juice
1/2 tsp grated orange rind (zest)
1/2 tsp salt
1/2 tsp ginger
1/4 tsp pepper
3 tbsp chopped sweet pickles or bread and butter pickles

Melt butter in skillet, add everything but the pickles. Cover and cook for 20 to 25 mins on medium heat, stirring occasionally. Uncover, and increase heat to high. Stirring constantly reduce the sauce to a glaze 3 to 5 mins. Remove from heat, and mix in pickles just before serving.

Amish Coffee Cake

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2tsp 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. add egg and
vanilla. spread on sheet pan 9x12x2 inch and sprinkle
on topping.

this is a thin batter
bake 325 to 350 approx 30 mins.
sprinkle with powdered sugar after fully baked.

Cream together:

2 sticks butter
1 cup sugar
1 cup brown sugar
2 large eggs
1/2 tsp salt
1 tsp vanilla

Set aside: 1 cup milk

Mix together:

5 1/2 cups flour
2 tsp baking soda
1 tsp baking soda
generous dash of nutmeg, cinnamon, allspice

Mix 1/2 dry & 1/2 creamed with 1/2 c milk. Add 1/2 dry to mix, 1/2 creamed, and last 1/2c milk.
Dough should be stiff. If needed,add more flour to stiffen. Chill at least 1 hour. Roll out dough on floured board to desired thickness, and cut out with cookie cutters.

Bake 350 for 8 to 10 minutes.

If desired, sprinkle with sugar or decorate with frosting. Dough can be frozen.

In a bowl mix

2 c crushed pretzels
1/2 c melted butter
3 tbsp sugar

In separate bowl mix

8 oz cream cheese (softened)
2 c powdered sugar

once the sugar and cheese are mixed, add

2 c small marshmallows
1 c whipped cream

In 2 1/4 c boiling water, mix
6 oz strawberry jello
10 oz sliced strawberries.

Add to crushed pretzel mix
fold in cream cheese mix

Put in buttered or greased casserole baking dish

Bake 375 for 40-45 mins til done.

Serve warm with ice cream and whipped cream.

Amish Haystack Dinner

Whenever a family living in Topeka, Indiana's, Amish community is in need, locals hold benefit dinners and serve "haystacks," a dish similar to taco salad.

Serving: 12
Total Time: 1 hour

INGREDIENTS:
2 pounds ground beef
One 1/4-ounce package taco seasoning mix
One 14-ounce jar (or 1 1/2 cups) Newman's Own Sockarooni Sauce
2 cups crushed soda crackers or saltines
One 9-ounce bag tortilla chips, crushed
2 cups hot cooked rice, prepared as label directs
1 head iceberg lettuce, thinly sliced
2 cups diced tomatoes
1 cup chopped carrots
1 cup chopped onions
1 cup sliced pitted ripe olives
1 cup diced green pepper
1 cup diced celery
1 1/2 cups shredded Cheddar cheese*
1 cup crumbled cooked bacon
1 cup sunflower seeds
One 11-ounce jar Newman's Own Salsa

DIRECTIONS:
1. In 12-inch skillet, brown ground beef with taco seasoning over medium-high heat. Add Newman's Own Sockarooni Sauce; heat to boiling. Reduce heat to low; simmer, uncovered, until most of liquid evaporates.

2. Mix crushed crackers and tortilla chips in a bowl. Place ground-beef mixture, rice, and remaining ingredients in individual bowls.

3. Allow guests to serve themselves, layering as follows: lettuce, crushed crackers/chips, meat mixture, rice, tomatoes, carrots, onions, olives, pepper, celery, cheese, bacon, sunflower seeds, and Newman's Own Salsa.

This modeling clay sparkles, is food safe, and makes really wonderful hand made ornaments.

2 c. cornstarch
3 c. granulated salt
3 c. boiling water
Package of food coloring.

In a mixing bowl put cornstarch. Measure out the salt. Pour 3 c boiling water into the cornstarch and mix until cornstarch is dissolved. Immediately add salt and mix well until a modeling clay consistency is formed.

Separate into 5 small bowls. In one bowl, add a few drops of green food coloring and knead the coloring into the clay. Do the same with red, yellow and blue food colorings. Leave the last bowl white for use as white Christmas things, like snowmen, snowflakes, icicles. The granulated salt gives the clay sparkles.

When cool enough for kids to handle, give them some cookie cutters and let them go at it!

It takes about a day for each ornament to dry, longer if they are thick. Lay them out on a paper towel to dry. You may need to turn them over to dry on both sides.

This modeling clay accepts glue very well, so if little add ons come off, just use some elmer's to attach it again. You can glue on glitter, beads, or other decorative items.

You can use some spray shellac if you'd like them shiny.

Store leftover modeling clay in ziploc bags. Keeps for a few weeks.