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Old Amish Cole Slaw
Old Amish Cole Slaw Recipe
Ingredients:
- 3 Pounds fresh cabbage, finely shredded
- 2 White onions, thinly sliced
- 1 Green bell pepper, sliced thin
- 1 Cup vegetable oil
- 2 Cups sugar
- 1 Cup vinegar
- 2 Teaspoons celery seed
- 1 Teaspoon salt
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Directions:
Place shredded cabbage in large mixing crock, Layer onions and green peppers on top of cabbage. Boil oil, sugar, vinegar, celery seed and salt for 1 minute. Pour over cabbage mix. Let stand 2 hours - (best if overnight) Then mix well. Place in airtight container.
Serves: 6
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Amish Boiled Cookies
Amish Boiled Cookies
Ingredients:
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1/2 Cup butter
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1/2 Cup milk
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2 Cups granulated sugar
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3 Tablespoons unsweetened cocoa
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1/2 Cup peanut butter
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1 Teaspoon vanilla extract
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1/4 Teaspoon salt
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3 Cups quick cooking oats (not instant)
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1/2 Cup coarsely chopped pecans
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Directions:
In a small saucepan over medium heat bring to a boil and cook butter, milk, sugar and cocoa for 1 minute. Remove from heat and stir in peanut butter, salt and vanilla extract. Mix in oats and pecans. By teaspoon drop on wax paper and allow the cookies to stand unrefrigerated for 1 hour.
Makes: 4 Dozen
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Old World Amish Strawberry Pie
Old World Amish Strawberry Pie
Ingredients:
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1 Baked 9-inch pie shell
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1 Tablespoon confectioner's sugar
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3 Ounces cream cheese
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1-1/2 Quarts whole strawberries, cleaned and sliced
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1 Cup granulated sugar
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2 Tablespoons white karo syrup
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1 Cup water
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3 Tablespoons dry strawberry gelatin
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1/8 Teaspoon salt
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3 Tablespoons cornstarch
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Directions:
Beat cream cheese with sugar. Spread carefully over bottom of baked pie shell. Arrange berries in shell.
Cook all remaining ingredients except the gelatin powder over medium heat until thick. Add gelatin powder. Cool before pouring over berries.
Serves: 8
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Amish Friendship Country Muffins
Amish Friendship Country Muffins
Ingredients:
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1 Cup Amish friendship bread starter
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2 Cups all-purpose flour
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3/4 Cup oil
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1 Teaspoon baking soda
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2 Teaspoons baking powder
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1 Cup granulated sugar
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3 Eggs
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1-1/2 Teaspoons cinnamon
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2 Teaspoons vanilla extract
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1 Cup walnuts, chopped
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1 Cup apples , chopped
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1 Cup rasins or 1 cup blueberries
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Directions:
Pre-heat oven to 350 degrees F. Liberally grease muffin tins if not using liners.
Combine starter, flour, oil, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in apples and rasins or blueberries, mix well.
Put into muffin tins 1/2 full each. Sprinkle each muffin with topping and bake for 15 to 20 minutes or until done.
Topping:
Mix well and sprinkle over top of muffins before baking.
Serves: 6
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Blueberry Amish Sunday Cake
Blueberry Amish Sunday Cake
Ingredients:
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Directions:
Preheat oven to 375 degrees F.
cream together sugar, oil and eggs until lemon colored. Stir in milk.
Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9-inch square pan. Sprinkle with topping. Bake for 45 to 50 minutes or until done.
Topping:
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1/4 Cup butter
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1/2 Cup granulated sugar
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1/3 Cup flour
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1/2 Teaspoon cinnamon
Combine with fork or pastry cutter. Crumble over cake batter before baking.
Serves: 6
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Northwoods Amish Caramel Corn
Northwoods Amish Caramel Corn
Ingredients:
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7 Quarts plain popped popcorn
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2 Cups dry roasted peanuts
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2 Cups brown sugar
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1/2 Cup light corn syrup
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1 Teaspoon salt
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1 Cup butter
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1/2 Teaspoon baking soda
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1 Teaspoon vanilla extract
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Directions:
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn; set aside.
Pre-heat the oven to 250 degrees F. Combine the brown sugar, corn syrup, butter 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 the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry to much at this point about getting all of the corn coated.
Bake for 1 hour, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and seperate the pieces. Allow to cool completely, Then store in airtight containers.
Serves: 10
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