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 ever da for 1! da s. "he recipe makes more than the 1 cup needed. #ut allows for evaporation. $ow the starter is read . %or the ne&t 1' da s handle starter according to the following instructions. (a 1, receive the starter (a 2, 3 ) 4 * stir (a +, ,dd 1 cup each flour, sugar and milk. (a - ) !, stir (a . ) /, stir (a 1', ,dd 1 cup flour, sugar and milk. (ivide into 3 containers of 1 cup each for friends. ,fter removing the 3 cups of batter, mi& in the following ingredients0 1sing a fork, beat b hand until well blended. ,dd 1 cup raisins and 1 cup nuts 2optional3. 4rease pans with butter, sprinkle with sugar instead of flour. #ake at 32+ for 1 hour. Cool 1' 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 (ash of nutmeg 5aisins, nuts, dried fruit ) grated carrots 2opt.3 Combine ingredients. 6our batter into 2 greased loaf pans, . & 3 & 2 inches each. #ake at 3+' degrees for 1 hour or until dr .

AMISH C FFEE CA!E 2 c. light brown sugar 2 c. flour 3/4 c. shortening 1 egg 2 tsp. vanilla 1 c. hot coffee 1 tsp. soda 7i& sugar, flour and shortening until lump . (o not mi& until cream . "ake out 1 cup for topping. (issolve soda in hot coffee and add to the flour mi&ture. ,lso add egg and vanilla. Spread on sheet pan /&12&2 inch and sprinkle on topping. "his is a thin batter. #ake at 32+*3+' degrees appro&imatel 3' minutes. Sprinkle with powdered sugar after baked.

AMISH "EM N SP N#E 2 1/2 c. sifted cake flour 1 tsp. salt 2/3 c. shortening 1/3 c. cold water 2appro&imatel 3 %8998$4 %:5 :$; /< 1$C::=;( 68; S>;990 2 tbsp. butter 1 c. sugar 3 eggs, separated 3 tbsp. flour 1/2 tsp. salt 9emon ?uice ) rind of 1 lemon 1 1/2 c. hot milk 7easure sifted flour, add salt and sift again. Cut in shortening using a pastr blender or two knifes. Sprinkle with water mi&ing lightl with fork. press into ball. 7akes enough pastr for a / inch two crust pie or two shells. Cream butter@ add sugar and egg olks. #eat until light and fluff . Stir in flour, salt, lemon ?uice, rind and hot milk. %old in stiffl beaten egg whites. #ake in 4'' degree oven for appro&imatel 4' minutes. Serves - at 3!1 calories per serving.

AMISH P$MP!IN 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 2scant3 1/2 tsp. ground cloves 1 tsp. ;,C>0 cinnamon, allspice and nutmeg 7i& sugar, oil and eggs together. ,dd pumpkin. "hen add dr ingredient and finall water, stirring ?ust until mi&ed. 6our batter into two 223 greased and floured /&+ inch loaf pans. #ake at 3+' degrees for one 213 hour. ;speciall good spread with cream cheese.

AMISH M$FFINS + c. flour + tsp. soda 2 tsp. salt 2 tsp. allspice 1+ oA. raisin bran 3 c. sugar 7i& above ingredients. ,dd0 1 c. oil 1 Bt. buttermilk 2 tsp. vanilla 7i& well. #utter muffin tins well and fill 3/4 full. #ake at 3!+ degrees for 2' minutes.

AMISH C RN BREAD 1 c. sifted flour 1/4 c. sugar 1 tbsp. baking powder 3/4 tsp. salt 1 c. ellow cornmeal 1 egg, well beaten 1 c. milk + tbsp. shortening melted and cooled Sift first 4 ingredients. 7i& in cornmeal. #lend egg, milk, shortening until mi&ed. ,dd to dr ingredients and beat until smooth. 1se greased 2bottom onl 3 .&.&2 pan. #ake 4'' degrees for 2' minutes.

AMISH P PP%SEED 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. popp seeds 49,C;0 1/4 c. orange ?uice 3/4 c. sugar 1/2 tsp. almond flavor 1/2 tsp. butter flavor 1/2 tsp. vanilla Sift together first 3 ingredients. ,dd remaining ingredients. 7i& and put in 2 greased and floured bread pans. #ake 1 hour at 3+' degrees or until toothpick test comes out clean. Stir all ingredients together. 6rick bread loaves with a fork after baking and pour glaAe over while hot.

AMISH %EAST R ""S ! c. flour 2save 1 c. to knead3 2 pkgs. Buick east 1/2 * 3/4 c. sugar 1/4 tsp. salt D;"0 2 sticks butter 1 c. sour cream 1/2 to 1 c. milk 6lace in microwave. >eat until butter melts 2should be hot but be able to stand to stick our finger in this3. 7i& wet to dr ingredients and knead 1'* 1+ minutes. 6ut in warm place and let rise about 2' minutes. 6ut dough on floured board and punch down. Shape in desired shapes. 9et rise again, 2' minutes or until doubled. #rush tops with melted butter. #ake 2' minutes at 3+' degrees. 7akes 2 doAen or more.

AMISH C RN FRITTERS 4 lg. ears corn 2 eggs, separated 2 tbsp. all*purpose flour 1 tbsp. sugar Salt and freshl ground pepper 1nsalted butter Cut the kernels from two ears b standing each ear upright on a plate, carefull slice beneath the rows in a stead downward motion. Dith the back of the knife, scrape the cobs to e&tract the ?uice. 4rate the kernels from the remaining 2 ears, cutting off the kernels at ?ust half their depth and scraping off pulp on the cob. 6ut all the corn kernels, pulp and ?uice into a bowl. "he mi&ture will resemble scrambled eggs. #eat the egg olks in a large bowl until light. #eat in the flour, sugar, salt and pepper to taste. Stir in the corn. #eat the egg whites in a large bowl until stiff. %old them into the corn mi&ture. >eat a heav skillet or griddle over medium heat and grease it lightl with butter. (rop the batter b small spoonfuls onto the skillet and cook until golden. ,bout 3' seconds each side. "ransfer the cooked fritters to a lightl buttered serving platter and keep them warm in a low oven while cooking the remaining fritters.

FAM $S AMISH F$NNE" CA!ES 3 eggs, beaten 2 c. milk 1/4 c. sugar 4 c. flour, sifted 2 tsp. baking powder 1/2 tsp. salt "o beaten eggs, add milk and sugar. 8n separate bowl sift dr ingredients. ,dd to egg mi&ture, beating until smooth. >eat oil to 3!+ degrees and pour batter into hot fat through a regular household funnel. Control the flow of batter b holding our finger over the bottom of the funnel. 7ake patterns, designs, swirls or whatever with the stream of batter as it flows into the hot fat. Dhen <cakes< are golden brown, drain, sprinkle with confectionersE sugar and serve warm.

AMISH APP"E CA!E 1/2 c. chopped pecans 2 1/2 c. finel chopped apples, such as 4rann 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 **>:" C,5,7;9 S,1C;0** 1/2 c. butter 1 c. brown sugar 1/2 tsp. salt 1 tsp. vanilla 1/2 c. evaporated milk 8n a large bowl, cream the butter. ,dd the sugar and beat until fluff . ,dd the egg and beat until well blended. 7i& in the soda, salt, cinnamon and nutmeg. ,dd the flour and stir ?ust until blended. Stir in the apples and nuts. 6our into an oiled /< round cake pan and bake in a preheated 3+' degree oven for 3' minutes until the top springs back when touched lightl with our finger. Serve with >ot Caramel Sauce. 8n a saucepan, melt the butter, brown sugar and salt. #ring to a boil. 5emove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves ..

AMISH B"$EBERR% CA!E 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 ":668$40 1/4 c. butter 1/2 c. sugar 1/3 c. flour 1/2 tsp. cinnamon Combine with fork or pastr 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 mi&ture. 4entl fold in blueberries. Spread batter into greased and floured /&/ sBuare pan. Sprinkle with topping. #ake for 4+*+' minutes at 3!+ degrees.

AMISH R ""ED ATS CA!E 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 ":668$4 2use on warm cake30 + tbsp. oleo 1/2 c. brown sugar 1/2 c. milk 7i& oats and boiling water@ let stand 2' minutes. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dr ingredients. #ake at 3+' degrees for 3+ minutes. #oil ! minutes. ,dd 1/2 cup coconut and 1/2 cup nuts.

AMISH SH RTCA!E 1/2 angel food cake, cut into cubes 1 pkg. vanilla pudding 1 c. milk 1 pt. vanilla ice cream 1 pkg. strawberr Fello 1 c. boiling water 1 pkg. froAen strawberries 6ut angel food cake cubes in bottom of casserole dish. 6our vanilla pudding mi&ture over top. 6our strawberr mi&ture over top of vanilla mi&ture. 5efrigerate and serve.

Cookies
AMISH SNIC!ERD D"ES 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 7i& first four ingredients thoroughl . 6resift the ne&t 4 ingredients together. ,dd to the first mi&ture. %orm balls 2walnut siAe3. 5oll into mi&ture of sugar and cinnamon. 6lace about 2 inches apart on ungreased cookie sheet. #ake . to 1' minutes at 3!+ degrees. Cookies will flatten into circles as the cook. 7a top with red hots or leave unadorned. Store well in "upperware and can be froAen.

AMISH P$FF C !IES 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 7i& shortening, sugar and eggs thoroughl . 7i& dr ingredients and add to sugar mi&ture. Chill. %orm into balls and roll into mi&ture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. 6ress balls with hand. #ake at 3!+ degrees for . * 1' minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkl .

S FT AMISH CH C "ATE CHIP C !IES 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 2place in the milk3 1 212 oA.3 bag chocolate chips or butterscotch chips Cream shortening and sugar. ,dd eggs and milk with soda. 7i& together and add baking powder. 4raduall add flour and stir well. Stir in chocolate chips or butterscotch chips. 6lace on a greased cookie sheet about 1 teaspoon of dough. #ake at 4'' degrees until the edge is lightl brown.

DR P AMISH C !IES 2 c. sugar 1 1/2 c. lard 2 eggs 2 tsp. vanilla 1 1/2 tsp. nutmeg - c. flour 1 1/2 c. milk 3 tsp. baking powder 1 tsp. soda Cream sugar and lard. ,dd eggs, nutmeg, vanilla, and baking powder. 7i& soda with milk and add alternatel flour and drop with soup spoon on ungreased cookie sheet. #ake plain or sprinkle with sugar and cinnamon or sugar. #ake at 3+' degrees for 1' to 12 minutes or until lightl browned. 7ake + doAen. :nl 122 calories per cookies.

AMISH ATMEA" C !IES 3 c. sugar 1 1/2 c. lard 1 1/2 c. raisins 2 1/2 c. oatmeal 1/2 c. molasses 2dark3 3 eggs, beaten 1 c. peanuts 1 c. sour milk 2 tbsp. soda 2 tbsp. baking powder - c. flour 1 tsp. each of nutmeg, cinnamon and salt 4rind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mi& well again. (issolve soda in sour milk and add molasses and beaten eggs. Chill one hour. 1sing our hand, roll the dough into balls the siAe of a walnut and press slightl flat. #eat two eggs and paint the top of the cookie with egg. #ake at 3!+ degrees until golden brown.

Desserts, Custards and ot&er Desserts:

AMISH APP"E #R$NT 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 - 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 mi&. #lend flour, salt and baking powder together and add to mi&ture. 7i& soda with milk and vanilla@ mi& all together. ,dd apple slices and pour batter into a buttered baking dish. 8n a separate bowl, combine brown sugar, flour, cinnamon and butter, mi&ing until crumb te&ture@ sprinkle over apple batter. #ake at 3!+ degrees for 3+ to 4' minutes. Serve hot with rich milk, >alf and >alf or a scoop of ice cream. 7akes 4 generous servings.

AMISH BA!ED APP"ES . to 1' 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 6lace apples in greased / & 13 inch dish. 7i& remaining ingredients together in :5(;5 given, in pan and bring to a boil. Simmer, stirring until thick. 6our s rup over apples and bake at 3+' degrees for 3+ to 4' minutes or until tender.

AMISH C$STARD 1 c. flour 1 stick butter 1 c. chopped pecans . oA. cream cheese 1 c. powdered sugar 1 c. Cool Dhip 8nstant chocolate pudding C51S"0 7elt butter, add flour and pecans. Spread mi&ture in bottom of . 1/2 & 14 inch cake pan. 7ake pudding b directions on bo&. 7i& cream cheese, powdered sugar and Cool Dhip until blended well. Cook crust at 3+' degrees for 2' minutes. 9et cool. 9a er mi&tures on crust. %irst cream cheese mi&ture, then chocolate pudding. "op with Cool Dhip and sprinkle chopped pecans on Cool Dhip 2can use an flavor of pudding3.

PENNS%"'ANIA D$TCH AMISH DESSERT 2 2. oA.3 pkgs. cream cheese 2/3 c. sugar 3 eggs 1 tsp. almond flavoring ":668$40 1 2. oA.3 sour cream 1/2 c. sugar 1 tsp. vanilla 7i& together in mi&master, put in greased / inch glass pie pan. #ake at 34' degrees 3+ minutes. 9et set for 1' minutes then add topping. 7i& topping ingredients in mi&master and put on top and bake at 34' degrees for 1' minutes. Cool and refrigerate. 7a be served topped with strawberries or raspberries.

AMISH BREAD P$DDIN# 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 mi&er for 1 minute. Slowl add milk mi&ture. 6lace bread in a lightl greased 1 1/2 Buart casserole@ sprinkle with raisins and pour batter over all. #ake at 3+' degrees for +' minutes or until set. Serve warm with 9emon Sauce.

Pies and Co(()ers:

AMISH C $NTR% STRA*BERR% PIE 1 baked / inch pie shell 1 tbsp. powdered sugar 3 oA. cream cheese 1 1/2 Bts. whole strawberries1 c. sugar 2 tbsp. white =aro 1 c. water 3 tbsp. strawberr Fello mi& 6inch of salt 3 tbsp. cornstarch #eat cream cheese with sugar, spread carefull over bottom of baked pie shell. ,rrange berries in shell. #erries should be cut and sliced. 6our the following glaAe over the berries0 Cook all ingredients e&cept Fello mi& over medium heat until thick. ,dd Fello mi&. Cool before pouring over berries. ;n?o .

AMISH RAISIN PIE 1 3/4 c. milk 3 eggs, separated 1 pkg. 23*3 +/. oA.3 vanilla flavor pudding ) pie filling mi& 1 tsp. pure vanilla e&tract 1/2 tsp. ground allspice 1 1/2 c. golden seedless raisins 1 /< baked pastr shell - tbsp. sugar 8n a small saucepan, combine milk and egg olks@ blend well. Stir in pudding mi&. Cook, stirring constantl until mi&ture comes to a boil. 5emove from heat@ stir in vanilla e&tract and allspice. #lend well. %old in raisins@ cool. "urn mi&ture into pastr shell@ chill thoroughl . 7eanwhile in a small mi&ing bowl, beat egg whites until soft peaks form. 4raduall add sugar, beating until stiff but not dr . Spoon meringue over pie, making sure that meringue touches edge of crust. #ake at 4+' degrees for 4*+ minutes or until meringue is lightl browned.

AMISH PEAN$T PIE . oA. cream cheese, softened 1/3 c. crunch peanut butter 1 c. powdered sugar 1 c. Cool Dhip Combine ever thing and fold in Cool Dhip. 6our into /*inch graham cracker crust and refrigerate. "op with Cool Dhip.

AMISH MAP"E CREAM PIE 1 can condensed milk 2/3 c. maple s rup 6inch salt **":668$40** 2 c. whipping cream 1/2 c. powdered sugar 2 tsp. vanilla 6inch salt Cook on low heat, ver slow, stirring constantl until it bubbles in the middle. 6our into a baked pie shell. Chill for 1 hour. Dhip ingredients until thick. 6our on top of pie filling and sprinkle with chopped pecans.

AMISH APP"E CRISP - apples 6eel and slice, put in a /&13 inch pan. 7i& together0 3/4 c. sugar 1 tsp. #aking powder 3/4 tsp. salt 1 egg 6our over apples. :n top of this pour 1/3 cup cream and sprinkle with cinnamon. #ake at 3+' degrees for 3' minutes or until apples are done.

AMISH APP"E CRISP+, +*- apples, peeled and sliced 1/3 c. sugar 1 tsp. cinnamon 1/3 c. butter, melted ":668$4 :%0 1 c. flour 1/2 c. sugar 1 tsp. baking powder 1/2 tsp. salt 1 unbeaten egg 1/2 tsp. cinnamon 6lace apple mi&ture in a deep dish pie pan. Sprinkle with sugar and cinnamon. 7i& topping ingredients with the e&ception of the cinnamon with a fork until blended. Sprinkle topping over apples. (riAAle melted butter over topping. Sprinkle with cinnamon. #ake at 3!+ degrees for 4' minutes.

AMISH BR *N S$#AR PIE 1 unbaked .*inch pie shell 1 c. brown sugar 3 tbsp. all*purpose flour Speck of salt 1 212 oA.3 can evaporated milk 2 1/2 tbsp. butter 4round cinnamon 6reheat oven to 3+' degrees. 8n the pie shell, place the brown sugar, flour and salt. 7i& with our fingers. 6our the evaporated milk over the flour and sugar, but do not stir or mi& this in. (ot with butter, and drift cinnamon liberall over all. #ake for +' minutes, or until the filling ?ust bubbles up in the middle. "he filling will never completel set, but thatEs the wa itEs supposed to be. "his pie is better eaten at room temperature. 8f ou refrigerate leftovers, reheat them in the oven before serving. $:";0 5ecipe can be doubled and prepared in a 1'*inch pie shell. %or that siAe, bake 1 hour and 2' minutes. Gield 12 servings.

AMISH FR% PIES **68;S0** / c. cake flour 2 tbsp. sugar 1 tbsp. salt 3 c. shortening 2 c. water "hick fruit filling Shortening for deep fat fr ing **49,C;0** . lbs. powdered sugar 1/2 c. cornstarch 1/3 c. powdered milk 1 tsp. vanilla e&tract 2 1/2 c. warm water "o make pies, combine in large mi&ing bowl the flour, sugar and salt. Cut in shortening until pieces are the siAe of small peas. ,dd water a little at a time until the four mi&ture is moistened. %orm into 4 balls. (ivide each ball into 1' pieces and roll each piece into a circle. "op one side of circle with filling and fold circle in half. Cramped edges to seal. >eat shortening@ fr a few pieces at a time in deep fat until golden brown. Cool on wire rack. 7eanwhile, in large mi&ing bowl, combine all glaAe ingredients until smooth. Dhile pies are still warm, dip them into glaAe. ,llow pies to drip on wire racks until cool. Gields about 4' pies.

AMISH SH F"% PIES **C517# 78H"15;0** 2 c. flour 3/4 c. brown sugar 1/3 c. margarine 1/2 tsp. nutmeg 1 tsp. cinnamon **SG516 78H"15;0** 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 .< pie crusts 7i& crumb ingredients together until crumbs are formed. 8n separate bowl, mi& s rup ingredients together. 6our 1/2 of s rup into each pie shell, then top each with crumbs, using 1/2 on each. #ake at 4'' degrees for 1' minutes. 5educe heat to 3+' degrees and bake for +' more minutes. Cool completel before cutting.

AMISH HA"F M N PIES 2 c. dried apples 2 c. cold water 1/. tsp. salt 2 c. sugar 1 orange, ?uice and grated rind 1 tbsp. cinnamon 1 recipe 2double crust3 pie pastr Cook the dried apples in a saucepan with water and the salt. Dhen apples are soft and pulp . ,dd the sugar, orange and cinnamon. Simmer until water is cooked awa . 5oll pastr out and cut in . inch circles. 6lace generous portions of the mi&ture on half of the pastr rounds@ fold the pastr over and pinch the edges tightl together. #ake in 4+' degree oven for 1' minutes. 5educe heat to 3+' degrees and bake about 3+ to 4' minutes longer or until golden brown. 7akes - half moon pies.

AMISH S $R CREAM APP"E 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 /*inch pie crust C517# ":668$40 1/2 c. brown sugar 1/4 c. butter 1/3 c. flour 1 tsp. cinnamon #eat cream and egg together. ,dd flour, sugar, salt and vanilla. 7i& until smooth. Stir in apples. #ake at 4'' degrees for 2+ minutes. 5emove from oven and spread with crumb topping. #ake 2' more minutes. 7i& until crumbl .

AMISH 'ANI""A PIE 1/2 c. firml packed brown sugar 1 tbsp. flour 1/4 c. dark corn s rup 1 1/2 tsp. vanilla 1 egg, beaten 1 c. water 1 c. flour 1/2 c. firml packed brown sugar 1/2 tsp. cream of tartar 1/2 tsp. baking soda 1/. tsp. salt 1/4 c. butter 1 unbaked /< pie shell Combine first + ingredients in 2 Buart saucepan. Slowl stir in water. Cook over medium heat until mi&ture comes to a boil, stirring constantl . 9et cool. Combine rest of ingredients 2e&cept pie shell3 and mi& until crumbl . 6our cooled mi&ture into pie shell and top with crumbs. #ake at 3+' degrees for 4' minutes or until golden brown.

Main Dis&-Cassero)e Dis&es:

AMISH C $NTR% CASSER "E 1 lb. beef chunks or ground beef 1 chopped onion 6age 2! of 4+ ,mish 5ecipes 2/1-/2''3 e*book0//6ages/amishIrecipes.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. ,dd beef. Cook well. ,dd can of tomato soup undiluted. Cook egg noodles according to directions on package. (rain well. ,dd can of cream of mushroom soup, undiluted. 4rease casserole dish. 6lace 1/2 of beef mi&ture in bottom of casserole. ,dd 1/2 of noodle mi&ture. 6ut rest of beef on noodles. ,dd remaining noodles. 8f desired, sprinkle paprika lightl over top of noodles. #ake in 3!+ degree oven for 2'*2+ minutes, or until bubbl .

P R MAN.S STEA! + A/is& Recipe 3 lb. hamburger 1 c. cracker crumbs Salt ) pepper 1/4 c. chopped onion 1*2 cans mushroom soup 7i& well and press onto cookie sheet. Chill overnight to set. Cut in sBuares, roll in flour and brown both sides. 6lace in baking dish. 6our soup over meat mi&ture. #ake at 3+' degrees for 1 hour.

S*ISS AMISH MEAT " AF 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. 5itA cracker crumbs 3/4 c. grated Swiss cheese 1/4 c. finel chopped onion 2*3 strips bacon, cut in 1< pieces 6reheat oven to 3+' degrees. #eat the egg in a large bowl. ,dd evaporated milk, sage, salt and pepper, and mi&. ,dd beef, crumbs, 1/2 cup of the cheese and the onion@ blend. %orm into a loaf and place in a 2 Buart rectangular baking dish. ,rrange bacon pieces on top of loaf. #ake 4' minutes. Sprinkle remaining cheese on top and bake 1' minutes longer.

AMISH MEAT" AF 1 1/2 lbs. lean ground beef 1 beaten egg 1/2 tsp. sage 1/2 c. 6et milk ,bout 2 cups 5itA crackers 2crushed3 1/4 c. onion 1/2 c. Swiss cheese 2shredded3 plus some e&tra Salt and pepper 7i& all above together@ pat into an oval loaf in a baking dish. 6ut the e&tra shredded Swiss cheese over top of loaf. #ake at 3+' degrees for 1 hour. Dill freeAe well.

AMISH BARBEC$E CH PS . pork chops 1 c. ketchup 1 can celer soup 1/2 c. chopped onion 1 or 2 tbsp. Dorcestershire sauce 7i& the ketchup, celer soup, chopped onion and Dorcestershire sauce together and pour over the pork chops in a buttered casserole dish. #ake at 2!+ degrees for 2 hours.

AMISH S$NDA% P R! CH PS 7i& together0 1 c. catsup 1 tbsp. Dorcestershire sauce 1/2 c. onion 6our over pork chops which have been browned and drained. Cover. #ake 3!+ degrees for 2 hours.

AMISH P T R AST 3*4 lb. beef roast 2sirloin tip, rump, ;nglish cut3 1 tbsp. oil 1/4 c. so sauce 1 c. coffee 2 ba leaves 1 garlic clove, minced 1/2 tsp. oregano 2 onions, sliced Sear roast in 1 tablespoon oil on all sides in heav (utch oven. 6our sauce over meat. 6ut half of onions on meat, the other half in sauce. Cover and roast 4*+ hours at 32+ degrees.

AMISH BA!ED CHIC!EN 1/2 c. flour 2 tsp. paprika 1 tsp. pepper 1/4 tsp. dr mustard 3 tsp. salt 1 cut up broiler or oung chicken 1/4 lb. butter 7i& the dr ingredients well in a plastic bag, then coat the cut up chicken parts with the mi&ture. 8n a cake pan, melt the butter. 6lace the chicken parts in the pan, but do not crowd them. #ake the chicken at 3+' degrees for 1 1/2 to 2 hours or until done.

AMISH 'EN FRIED CHIC!EN 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 mar?oram . or / pieces chicken 6lace oil and butter in a shallow cooking pan and place in 3!+ degree oven to melt butter, set aside. 8n a large paper sack combine dr ingredients. 5oll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. 6lace on a plate until all pieces are coated. 9eave an e&cess butter and oil in pan. 6lace chicken in the pan skin side down or its ?ust as good if ou remove all the skin first. #ake at 3!+ degrees for 4+ minutes with spatula, turn chicken pieces over and bake + to 1' minutes longer or until crust begins to bubble.

AMISH CHIC!EN CASSER "E . oA. noodles, cooked 2 c. cooked chicken, cubed 2 c. chicken broth 2can used canned3 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 6armesan cheese 7elt margarine, then add flour and stir until smooth. 4raduall add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. 6ut in ungreased / inch & 13 inch & 2 inch baking pan and top with 6armesan cheese.

AMISH CHIC!EN DRESSIN# 1/2 c. finel chopped onion 1/2 c. finel chopped celer 1/2 c. finel 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/. tsp. pepper 1 c. milk 1 c. chicken broth 2 c. finel chopped chicken, cooked ,dd to vegetable mi&ture and mi& thoroughl . ,dd more broth if necessar . #ake 3+*4+ minutes at 3+' degrees.

Soups and C&o0ders:

AMISH CHIC!EN N D"E S $P 3 lb. chicken 2 Bts. water 2 tsp. salt 1 1/2 c. chicken stock 2 c. celer , chopped 2 c. carrots, chopped 1 tart apple, chopped 1 c. onions, chopped (ash pepper 4 c. egg noodles 6lace chicken in kettle with 2 Buarts water. Cover until tender 2about 2 1/2 hours3. 5emove chicken from kettle and strain broth. (ebone chicken and return to kettle with strained broth. ,dd chicken stock, celer , carrots, apple, onions, and pepper and cook until vegetables are tender. ,dd noodles and cook .*1' minutes.

AMISH CHIC!EN + C RN S $P 2 lbs. cut up chicken + c. water 1 med. onion, chopped 2 tbsp. chopped parsle 1/2 c. chopped celer 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. 5eturn to pot, add onions, celer and corn. Simmer till vegetables are tender. 7i& flour with egg and milk. 5ub mi&ture with fork till it crumbles. (rop crumbs in soup. Cook 1' more minutes covered. Serves 3 to 4.

Sa)ads and 'e1eta()es:

AMISH S"A* 1 med. cabbage, 4 lbs. 1 med. onion 1 c. sugar **(5;SS8$4* 1 c. vinegar 1 tsp. salt 1 tsp. celer 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. 9et cool. ,dd to cabbage mi&ture. "hen refrigerate overnight. Dill keep long.

AMISH BR CC "I SA"AD 1 lg. head broccoli, broken into small flowerettes 1 med. onion or about 1/2 c. chopped onion . to 1' slices bacon 1 c. ma onnaise 1/4 to 1/2 c. sugar 2 to 3 tbsp. vinegar 1/2 c. raisins 1/2 c. nuts 2optional3 Cut bacon into bits and fr crisp. 7i& together ma onnaise, sugar, vinegar, bacon and raisins. 6our over broccoli and onions. 7i& well. 9et stand at least 1 hour or more before serving.

AMISH S"A*+, 1 med. head cabbage 2chopped3 1 carrot, small slices 2 sm. onions, cut in rings 1 c. celer 1 green pepper 1/2 c. vinegar 1 1/2 c. sugar 1 tsp. mustard seed 1 tsp. celer seed Salt and pepper 7i& vinegar, sugar, mustard seed, celer seed, and salt and pepper in separate bowl. 7i& all ingredients well. 6our over veggies, store covered in refrigerator.

AMISH *A"D RF SA"AD 3 4olden (elicious ,pples, chopped 3 5ed (elicious apples, chopped 1 can 22' oA.3 pineapple chunks or tidbits, drained, reserve ?uice Small amount of chopped celer Dhite grapes, as man as ou like Chopped ;nglish walnuts 1/2 c. coconut "ake 1 cup pineapple ?uice, 2/3 cup sugar, 2 tablespoons cornstarch, dash of salt. Cook, stirring constantl until thickened. Set aside to cool. 7i& fruit and other ingredients together. 6our cooled dressing over fruit. 5efrigerate.

AMISH T$RNIPS 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. (rain, mash and then add 1/2 cup bread crumbs, saving rest for top. ,dd egg, sugar, milk, salt and pepper to taste. 7i& together@ pour into greased baking dish. (ot with butter and rest of crumbs. #ake 4+ minutes at 3!+ degrees.

AMISH P TAT SA"AD 1 c. raw bacon 1 onion, chopped 3 tbsp. flour 1 1/2 c. water 2/3 c. vinegar 1/2 c. parsle , minced 2/3 c. sugar 2 tsp. celer seed - c. almost done red potatoes, sliced Saute onion and bacon together, then add flour and cook together for one or two minutes. 7i& water, vinegar, parsle , sugar and celer seed and add to bacon mi&ture. 6our over almost done potatoes and bake for 4+ minutes in a 3!+ degree oven.

AMISH CABBA#E 1/2 lb #acon #reak into appro&imatel 1/2 inch pieces. Spra large fr ing pan with 6am and fr 1 cup chopped onions, bacon bits, dill seed and basil to taste. ,dd0 1 tbsp. cider vinegar 2 tbsp. sugar 7ake ?ust before eating and leave cabbage slightl crisp.

AMISH BA!ED BEANS 1 lb. nav beans 1/2 lb. bacon ends 1 med. onion 2Buartered3 1/4 c. brown sugar 1/3 c. molasses 2 tsp. dr mustard 2 tsp. salt 1/4 tsp. pepper 2 tbsp. vinegar 2 c. hot water 9ong cooking develops the wonderful old*fashioned flavor. Soak beans overnight in - cups water@ add 1/4 teaspoon baking soda if water is hard. 6arboil beans for 2' minutes. (rain beans after parboiling@ rinse with cold water. (ice bacon ends to 1 inch sBuare, placing half in the bottom of a 2 Buart bean pot or casserole along with the Buartered onion. ,dd beans. 7i& remaining ingredients with hot water. 6our over top of beans. "op with remaining bacon ends. Cover and bake in a slow 23'' degree3 oven for about - hours adding hot water as needed to keep beans moist. Serves . to 1'.

AMISH H NE% CARR TS *ITH S*EET PIC!"ES 1 lb. carrots 3 tbsp. butter 1/4 c. hone 1/4 c. orange ?uice 1/2 tsp. grated orange rind 1/2 tsp. salt 1/2 tsp. ginger 1/4 tsp. black pepper 3 tbsp. chopped sweet pickle 6eel carrots and slice@ melt butter in skillet. ,dd all ingredients e&cept sweet pickles. Cover and cook about 2' minutes, stirring occasionall . 1ncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaAe. Stir in pickles ?ust before serving.

Popcorn:
AMISH CRAC!ER 2AC! 3 Bt. popped corn 1 c. brown sugar 1/2 c. butter 1/4 c. corn s rup 1/2 tsp. salt 1/. tsp. cream of tartar Cook all e&cept popped corn over medium heat to 2-' degrees or hard ball. #oil slowl . 6our over popped corn. 6ut in 2'' degree oven for 1 hour. Stir 3 times during the hour. 9et cool.

*aff)es and Pancakes:

AMISH P$MP!IN PANCA!ES 1 c. flour 6inch baking soda 2 tbsp. sugar 1/4 tsp. cinnamon 1/. tsp. ginger 1/. 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 mi&ture, beating until smooth. #ake on hot, lightl greased griddle, turning onl once. Serve hot with butter and s rup or powdered sugar.

AMISH PANCA!ES 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 7easure sifted flour into sifter, add baking powder, salt and sugar. #eat eggs in bowl. ,dd milk and blend. Sift dr ingredients into mi&ture graduall . ,dd melted shortening. #eat with mi&er. #ake on hot griddle.

AMISH *AFF"ES 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 e&tract ":668$40 1 c. water ! tbsp. sugar 1 1/4 tsp. white corn s rup 2 6inches red food coloring 4 tsp. cornstarch 2/3 whole 23 oA.3 raspberr flavored gelatin + 1/4 sol. oA. froAen blueberries, defrosted + 1/4 sol. oA. froAen raspberries, defrosted Janilla ice cream, optional 7i& batter ingredients together in order ?ust until smooth. #ake in waffle iron according to manufacturerEs directions. %or topping, combine water, sugar, corn s rup, food coloring and cornstarch in saucepan@ cook over medium heat until thickened. 5emove from heat@ add gelatin, stirring until dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. Gield0 4 servings.

AMISH APP"E PANCA!ES 2 4rann Smith apples, peeled, cored,and sliced 1 c. flour 1 c. milk - eggs 1 tsp. vanilla 1/4 tsp. salt 1/4 tsp. nutmeg 2 tbsp. butter 8n mi&er or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg@ set aside. >eat oven to 4!+ degrees. 8n cast iron skillet for + minutes, add 2 tablespoons butter@ melt. ,dd sliced apples and fr 2 to 3 minutes. 6our mi&ture over apples. #ake at 4!+ degrees for 1+ minutes. 5educe heat to 42+ degrees for . to 1' minutes. Sprinkle with powdered sugar. Cut in wedges. Serve with s rup or ?am and bacon.

'e1eta()e Dis&es:
AMISH ST%"E BA!ED BEANS 1 can kidne 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 (rain kidne and butter beans. 7i& beans together. %r bacon, but donEt brown it. 6ut beans, bacon and onions in casserole. ,dd sugar, catsup and mustard. 7i& well and bake at 3+' degrees for 1 hour.

Nood)es:
AMISH N D"ES 3 eggs 2 c. flour 2appro&imatel 3 1/2 tsp. salt #eat 3 eggs until froth , add and stir flour until dough te&ture. =nead until smooth. "urn into floured cutting board. 5oll dough turning often until thin, let noodle dough dr 4+ minutes * turn and dr 1/2 hour. Cut into noodles siAe. (rop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 2' minutes. $oodles boiling, begin their own grav * season to taste.