Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (2024)

Old Amishrecipesfor easy Amish cooking.These Amish food recipesare old, authentic and easy tomake whether you are homesteading or not. Bake, Preserve and Cook yourway into an Amishkitchen. TheAmish,also known asthe plainpeople, have shunned most of modern technology for more simplelifestyle.

ThePennsylvania Dutch are a hard working people and an Amish saying is,"Them that works hard, eats hearty."

Amish recipes are ablend of dishes from their many homelands and the ingredientsgrown in their newly adopted country which produced tasty dishes thathave been handed down from mother to daughter for generations.

The Amish friendship bread starterrecipe is a recipe that is peculiar to thisculture, and one of the many Amish recipes found herethat areauthentic.

Ifyou have an recipe of your own that you would like to share, please doso in the box below. And if you could upload a picture of the finalproduct that would be great!

Amish Recipes and Folklore

Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (1)Manyofthe Amish recipes created are a part oftheir folklore. NoShrove Tuesday would be complete without raised doughnuts called'fastnachts.'

One of the many folk tales traces this custom back to theburnt offerings made by their old country ancestors to the goddess ofspring.

With the coming of Christianity the custom became associatedwith the Easter season and 'fastnachts'are eaten on Shrove Tuesday toensure living to next Shrove Tuesday.

Young dandelion greens are eatenon Maundy Thursday in order to remain well throughout the year.

TheAmish eat dandelions because they recognize the benefitsof dandelion.

The History of AmishCooking and Amish Food Recipes

Amish cooking was truly an art requiring much intuitive knowledge, forAmish recipes contained measurements such as 'flour to stiffen,''butter thesize of a walnut,' and 'large as an apple.' Many of these Amish recipeshavebeen made more exact and standardized providing us with a regionalcookery we can all enjoy.

Amish Recipes for Soups

Soups are a traditional part of Amish cooking and the PennsylvaniaDutch housewife can apparently makesouprecipesout of anything. If she hasonly milk and flour she can still make rivel soup. However, most oftheir soups are sturdier dishes, hearty enough to serve as the majorportion of the evening meal. One of the favorite summer soups in thePennsylvania Dutch country is Chicken Corn Soup. Few Sunday Schoolpicnic suppers would be considered complete without gallons of thishearty soup.

AmishRecipes for Christmas

The Christmas season is one of the busiest times in the PennsylvaniaDutch kitchen, where the cookbooks are thrown open and Amish recipesstart flying. For weeks before Christmas the house is filled with thesmell of almond cookies, anise cookies, sandtarts, Belsnickle Christmascookies, walnut kisses, pfeffernusse, and other traditional cookies.Not just a few of one kind but dozens and dozens of many kinds ofcookies must be made. There must be plenty for the enjoyment of thefamily and many holiday visitors.

Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (2)

Amish Recipes for Pies

Regardless of the time of the year or the time of the day there arepies. The Pennsylvania Dutch eat pies for breakfast. They eat pies forlunch. They eat pies for dinner and they eat pies for midnight snacks.Pies are made with a great variety of ingredients from the apple pie weall know to the rivel pie which is made from flour, sugar, and butter.The Dutch housewife is as generous with her pies as she is with all hercooking, baking six or eight at a time not one and two.

Amish Recipes and Apples

The apple is an important Pennsylvania Dutch food and found in manyAmish recipes. Dried apples formthe basis for many typical dishes. Each fall barrels of apples areconverted into cider. Apple butter is one of the Pennsylvania Dutchfoods which has found national acceptance.

The making of applebutteris an all-day affair and has the air of a holiday to it. In the past,early in the morning the neighbors used to gather and begin to peelhuge piles of apples that will be needed. Soon the great copper applebutter kettle would be brought out and set up over a wood fire. Applebutter requires constant stirring to prevent burning. However, stirringcan be light work for a boy and a girl when they're young and the dayis bright and the world is full of promise. By dusk the apple butter ismade, neighborhood news is brought up to date and hunger has beendriven that much further away for the coming winter.

Food is abundant and appetites are hearty in the Pennsylvania Dutchcountry. These traditional Amish recipes are relatively simple andunlikemostregional cookery the ingredients are readily available. Best of all, nomatter who makes them the results are 'wonderful good.'

AMISH RECIPES FOR SALADS

AMISH RECIPES - POTATO SALAD DRESSING

* 1 beaten egg
* ½ cup sugar
* 1 tbsp. flour
* ½ cup water
* ½ cup vinegar
* 2 tbsp. butter
* ½ tsp. salt
* ¼ tsp. pepper

Combine in the order given, stirring after each addition. Boil untilthick. Cool before adding to the salad.

AMISH RECIPES - BEAN SALAD

* 3 cups navy beans baked or boiled
* 1 medium onion
* 2 tblsp. pickle relish or 1-largepickle
* 3 hard boiled eggs
* 2 tblsp. vinegar
* 2/3 cup boiled salad dressing
* 1½ tsp. salt

Chop the onion fine, the boiled eggs, add the relish, or the pickle,chopped and the beans. Mix well together and add salt and saladdressing. Chill and serve. Green string beans, cut in 1-inch pieces maybe used for this salad.

AMISH RECIPES - DANDELION SALAD

* Young dandelion greens
* 4 thick slices bacon
* ½ cup cream
* 2 tblsp. butter
* 2 eggs
* 1 tsp. salt
* 1 tblsp. sugar
* 4 tblsp. vinegar
* ½ tsp. paprika
* black pepper

Wash dandelions and pick over carefully. Roll in cloth and pat dry. Putinto a salad bowl and set in warm place. Cut bacon in small cubes, fryquickly and pour over dandelions. Put butter and cream into a skilletand melt over low heat. Beat eggs, add salt, pepper, sugar and vinegar,then mix with the slightly warm cream mixture. Cook over high heatuntil dressing is quite thick. Pour, very hot, over the dandelions,stir well and serve.

AMISH RECIPES - PENNSYLVANIA COLE SLAW

* 1 head young cabbage
* ½ cup cream
* 1 teaspoon salt
* ½ cup sugar
* ½ cup vinegar

Beat cream, sugar, vinegar and salt together thoroughly until thedressing is like whipped cream. Discard outer leaves of cabbage. Shredthe rest finely and combine with dressing just before it is ready toserve. Serves six. As variation: Add shredded green and red peppers.

AMISH RECIPES - HOT DUTCH POTATO SALAD

* 4 slices bacon
Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (3) * ½ cup choppedonion
* ½ cup chopped green pepper
* ¼ cup vinegar
* 1 teaspoon salt
* 3 hard boiled eggs
* 2/8 teaspoon pepper
* 1 teaspoon sugar
* 1 egg
* 1 qt. hot, cubed, cooked potatoes
* ¼ cup grated raw carrot

Dice bacon and pan fry. Add chopped onion and green pepper. Cook 3minutes. Add vinegar, salt, pepper, sugar and beaten egg. Cookslightly. Add cubed potatoes, grated carrot and diced hard-cooked eggs.Blend and serve hot.

AMISH RECIPES - HOT SLAWAuthentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (4)

Shred cabbage finely. Boil in slightly salted water until tender.Drain. Serve hot thoroughly mixed with warm cooked salad dressing madeas follows:

* ½ teaspoon mustard
* 1½ teaspoons salt
* 1½ teaspoons sugar
* 1½ tablespoons flour
* 1/4 teaspoon pepper
* 1 beaten egg
* 1 cup milk
* 4 tablespoons vinegar
* 1½ tablespoons butter

Mix mustard, salt, sugar, flour, paprika and pepper. Add egg and mixthoroughly. Add milk and vinegar. Cook over hot water, stirringfrequently until thick. Add butter. Cook and stir until melted.

AMISH RECIPES - CUCUMBER SALADAuthentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (5)

* 2 medium cucumbers
* 1 medium onion
* salt
* 2 tbs vinegar
* sour cream
* pepper

Pare and thinly slice cucumber and onion sprinkle with a teaspoon ofsalt and let stand for a few minutes. Pat with towel or absorbent paperto take out all moisture possible. Place cucumbers and onions inserving dish, add the vinegar and mix. Pour on enough sour cream tohalf cover and dust with pepper. Chill.

AMISH BROCCOLI SALAD

1 large head broccoli, broken into small flowerettes
1/2 cups chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cups sugar
2 to 3 tablespoons vinegar
1/2 cups raisins
1/2 cups nuts (optional)

Chopup bacon and fry until crisp. Mix together mayonnaise, sugar, vinegar,bacon and raisins. Pour over broccoli and onions. Mix well. Let standfor an hour or more before serving.

AMISH RECIPES FOR SOUPS

AMISH RECIPES - DUMPLINGS (Spaetzle)

* 1 cup milk
* 2 cups flour
* 2 eggs
* 1 tsp salt

Add milk to flour slowly, stirring constantly to keep mixture smooth.Add 1 egg at a time, beating well after each addition. Salt and mixwell. When cooking in boiling salted water or meat broth, pour thebatter from a shallow bowl, tilting it over the boiling kettle. With asharp knife slice off pieces of the batter into the boiling liquid. Dipknife in the liquid before each cut to prevent sticking.

AMISH RECIPES - CORN CHOWDERAuthentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (6)

* 4 slices bacon
* 2 tbs onion, minced
* 1 tbs celery, minced
* 1 tbs pepper, minced
* 2 cups corn
* 2 potatoes, diced
* 3 tomatoes, cut-up
* 2 pints milk
* salt
* pepper

Dice the bacon and put into pan to brown, add onion, celery and pepper;fry until bacon is crisp. Add the corn and fry together for 3minutes. Add the potatoes, tomatoes and seasoning, cover and simmer for30 minutes. Finally add the milk, heat to the boiling point and servewith a little chopped parsley.

AMISH RECIPES - DUTCH COUNTRY BEAN SOAuthentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (7)UP

* 1 lb. soup beans
* 1 ham bone
* ½ cup chopped onion
* 1 cup diced celery
* 1 can tomato sauce
* ½ cup diced potatoes
* 2 tsp. minced parsley
* salt and pepper

Soak beans in water overnight. Drain, add fresh water and cook slowlywith the ham bone for 2 hours. Put in the onion, celery, potatoes,tomato sauce, parsley and the salt and pepper and simmer untilvegetables are soft. Remove the ham bone, trim off any meat, cut it upand add to soup. Many Pennsylvania Dutch cooks cut up hard boiled eggsand add them to the soup.

AMISH RECIPES - SPLIT PEA SOUPAuthentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (8)

* 1 lb. split peas
* 3 qts. water
* 1 ham bone
* salt
* 2 carrots, sliced
* 1 stalk celery, chopped
* 1 large onion, chopped
* pepper

Wash peas, add cold water, vegetables and ham bone and simmer for threehours or until mixture is thick. Remove ham bone, force peas throughcoarse sieve and season to taste. Dilute with milk. Serve with toastedcroutons.

AMISH RECIPES - VEGETABLE SOUP

* 1 soup bone
* 2 lbs. stewing beef
* 2 qts water
* 1 cup chopped onion
* 1 cup chopped celery
* 1 cup tomatoes
* 2 tsp salt
* black pepper

Into 2 qts. of water put soup bone and beef and boil for 2 hours. For ahearty, substantial soup, cut up the meat in small pieces and return tothe broth. Add tomatoes, onions and celery. Also add other availablevegetables, such as diced potatoes, carrots, turnip, string beans,corn, peas, cabbage or chopped peppers. Boil until all vegetables aretender.

AMISH RECIPES - SALSIFY OR VEGETABLE OYSTER SOUP

* 1½ cups diced salsify
* 1½ cups water
* 1 tblsp. vinegar
* 1 tblsp. butter
* 1 quart milk
* salt and pepper

Scrub, scrape and clean salsify. Dice and cook in salted water, with 1tablespoon of vinegar added, until tender. Drain, add butter and richmilk, salt and pepper. Bring to a boil and serve with crackers.

AMISH RECIPES - BEEF SOUP WITH DUMPLINGS

* 1 soup bone
* 2 lbs. stewing beef
* 2 quarts water
* salt
* 1½ cups flour
* 1 egg
* ½ cup milk
* pepper

Cook meat until tender and remove from the broth. Add water until youhave 2 quarts of broth. Make dumplings by mixing beaten egg and milkinto flour until about the consistency of pancake batter. Drop fromteaspoon into the boiling broth to form small dumplings. Cook for 3 or4 minutes.

AMISH RECIPES - POTATO SOUP (Gruumbier Suupe)

* 4 cups diced potatoes
* 1 medium onion
* 3 tblsp. flour
* 1 tblsp. butter
* 1 qt. milk
* 1 egg, beaten
* salt and pepper
* parsley

Boil potatoes and onion in small amount of water until soft. Add milk,salt and pepper then reheat. Brown flour in the butter and blend itslowly into the potato mixture. Add a little water to the beaten eggand stir into the soup. Let it cook for a few minutes and serve with asprinkling of chopped parsley.

AMISH RECIPES - CHICKEN CORN SOUP

* 1 stewing hen, about 4-lbs
* 4 qts. water
* 1 onion, chopped
* 10 ears corn
* ½ cup celery, chopped with leaves
* 2 hard-boiled eggs
* salt and pepper
* rivels

Put cut-up chicken and onion into the water and cook slowly untiltender, add salt. Remove chicken, cut the meat into small (1-inch)pieces and return to broth, together with corn, which has been cut fromthe cob, celery and seasoning. Continue to simmer. Make rivels bycombining 1 cup flour, a pinch of salt, 1 egg and a little milk. Mixwell with fork or fingers to form small crumbs. Drop these into thesoup, also the chopped, hard-boiled eggs. Boil for 15 minutes longer.

AMISH RECIPES - CORN SOUP WITH RIVELS

* 3 cups fresh or canned corn
* 2 qts. water
* 1 cup rich milk
* 1 1/3 cups flour
* 1 egg
* 3 tblsp. butter
* 1½ tsp. salt
* parsley

Cook corn in water for 10 minutes. Make a batter by mixing egg, flourand milk together. Pour this batter through a colander, letting it dropinto the boiling corn. Add butter and salt. Cook slowly in a coveredpan for 3 minutes. Garnish with chopped parsley. Soup should be eatenimmediately after rivels are cooked.

AMISH RECIPES - CHICKEN NOODLE SOUP

* 4 lb. chicken
* 2½ qts. water
* 2½ tsp. salt
* 3 cups cooked noodles

Cut a young stewing chicken into serving pieces, bring to a boil andsimmer for2½ hours, adding water as needed. Skim off the fatand add:

* 1 tsp. peppercorns
* 1 small onion, sliced
* 1 carrot, sliced
* 1 bay leaf
* 1 tblsp. parsley, chopped
* salt and pepper

Bring to boil again and add noodles, preferably home made noodles. Cookfor 20 minutes longer.

AMISH RECIPES FOR MEAT

AMISH RECIPES - DUTCH CABBAGE ROLLS

* 1 lb. ground beef
* 1/3 cup rice, uncooked
* 1 egg
* 1 onion, chopped fine
* 2 tblsp. shortening
* Juice of 1 lemon
* 1 can tomato soup
* ½ cup celery, chopped
* 1 tsp. sugar
* 1 tsp. parsley, minced
* 6 cabbage leaves
* salt and pepper

Combine meat, salt, pepper, rice and egg, mix well. For the sauce:fry onion in the butter until soft. Add tomato soup and equal amountof water to onion, also celery, parsley, lemon juice, sugar, salt andpepper. Cook for 10 minutes. Wash the cabbage leaves and boil untiltender. Put equal amounts of the meat mixture into cabbage leaves, rolltightly and secure with toothpicks. Place rolls in sauce pan, poursauce over them, cover pan and cook very slowly for 3 hours.

AMISH RECIPES - DUCK UN KRAUT

Prepare a young duck for roasting. Place in a roasting pan and add 2quarts of sauerkraut, 1 cup of water and 3 tablespoons granulatedsugar. Cover and bake until duck is tender and golden brown. Serve withcreamy mashed potatoes.

AMISH RECIPES - PORK POT PIE WITH DUMPLINGS

* 8 loin pork chops
* 2 qts. water
* 1 dumpling recipe
* 4 medium potatoes
* 1 lb. sausage in casing

Boil the pork chops in water for½ hour. Then add the potatoescut inhalf and the sausage cut in 1 inch pieces. Cook until potatoes arealmost done. Drop well-beaten dumpling dough into the boiling meatmixture, cover and cook 10 minutes.

AMISH RECIPES - SAUERBRATEN

2 inch thick piece ofchuck, potroast or tender boiling beef. Place indish or bowl and cover with solution of half vinegar and half water,put in two large onions sliced. Do this two or three days before themeat is wanted. On the day before it is to be cooked cut 3 or 4 slicesof bacon into 1" pieces and chop fine 1 tablespoon of the onion whichhas been soaking in the vinegar.

Cut holes in the meat 1 or 2 inchesapart and stuff bits of the bacon and chopped onion into the holes. Putthe meat back into the solution, add 1 tablespoon whole cloves and 1teaspoon whole allspice. Bake the meat as a pot roast in part of thesolution, until tender. Use more of the solution, adding sugar totaste, in making the gravy which will be almost black.

AMISH RECIPES - HOMEMADE HORSERADISH SAUCE RECIPE

For Boiled beef or Corned beef

* 2 tblsp. butter
* 2 tblsp. flour
* 1 cup milk
* ¼ cup grated horseradish
* ¼ tsp. dry mustard
* salt and pepper

Melt butter, remove from heat and stir in flour. Add the milkgradually, stirring constantly, until mixture boils and thickens. Addsalt and pepper and cook for 3 minutes more. Add the grated horseradishand dry mustard and blend well. Keep hot in double boiler. Serve onslices of boiled beef or corned beef.

AMISH RECIPES - SCHNITZEL MEAT RECIPE

* 1½ lbs. veal steak cut in cubes
* 2 tblsp. shortening
* 2 tblsp. flour
* 1 cup tomato juice
* 2 carrots, diced
* 1 small onion, chopped fine
* Salt and pepper
* Flour

Dredge meat with flour and season. Melt shortening (preferably baconfat) and brown the meat in it. Remove meat from the pan, stir in theflour and blend. Add the tomato juice and stir well until mixturethickens. Add meat, carrots and onion. Cover closely and simmer for 45minutes.

AMISH RECIPES - CHICKEN POT PIE

* 1 cup flour
* 1 egg
* 2 tsp. baking powder
* ½ egg shell of water
* small teaspoon salt

Mix the above ingredients, roll out and cut in two inch squares. Flourchicken and fry in butter. Put layers of chicken, potato slices, slicedonion and squares of pot-pie dough. Barely cover with boiling water andcook for two hours.

AMISH RECIPES - HAM AND NOODLES IN CASSEROLE

* ½ lb. noodles
* 1½ cups cooked ham, diced
* 2 eggs, beaten
* 1½ cups milk

Cook noodles in salted boiling water until soft. Pour into colander,drain and wash. Into a well greased casserole put alternate layers ofnoodles and ham. Beat eggs with the milk and pour over noodles and ham.Set casserole in pan of hot water and bake in moderate oven (350-f) for30 minutes.

AMISH RECIPES - CHICKEN FRICASSEE

* chicken cut up
* butter for frying
* 2 tablespoons flour
* 2 tablespoons butter
* boiled rice
* 2 cups water
* 12 small white onions
* small pinch each of thyme,
* celery salt and sage

Roll chicken pieces in flour and brown in butter. Add remainingingredients and cook until tender, adding water so that there are 2cups at end of cooking. Make gravy by adding 3 tablespoons of hotliquid to yolk of an egg. Stir thoroughly, then return to rest ofliquid and cook five minutes. Pour over steamed rice.

AMISH RECIPES - BEEF POT PIE

* 2 lbs. stewing beef
* 6 medium potatoes
* pot pie dough
* 2 onions
* chopped parsley
* salt and pepper

Cut the beef into 1 inch cubes cover with water, season and boil untiltender. Peel potatoes, cut in ¼ inch slices and slice theonion.Into thehot broth drop layers of potatoes, onions, a sprinkling of parsley anddough squares alternately, ending with dough on top. Cover and boil for20 minutes. Stir meat through pot pie.

For the pot pie dough:

To 2 cups of flour add a little salt, 1 egg, beaten and enough milk tomake a stiff dough. Roll out thin 1/8th of an inch on flouredboard and cut into 2 inchsquares. Equally good with veal or pork.

AMISH RECIPES - PENNSYLVANIA DUTCH BEEF WITH ONIONS

* 1½ lbs. boiled beef
* 2 tablespoons butter
* 1 tablespoon vinegar
* 1 onion
* 2 tablespoons flour
* 1 pinch of pepper
* ½ cup meat stock
* salt

Mince the onion. Simmer in butter until soft. Add flour and simmeruntil brown. To this add vinegar, salt, pepper and meat stock and letcome to a boil. Cut the meat in slices and serve hot, with the onionsauce.

AMISH RECIPES - WIENER SCHNITZEL (Veal Cutlet)

* 2 lbs. veal steak
* 1 egg, beaten
* salt
* bread crumbs
* lemon juice
* pepper

Veal should be about ½ inch thick and cut into serving portions. Seasonwith salt and pepper. Dip pieces in bread crumbs, then into the beatenegg and again in the crumbs. Let stand in the refrigerator a whilebefore cooking. Brown in hot fat on both sides, cover and simmer for 30minutes. Sprinkle with lemon juice.

AMISH RECIPES - HAMBURGER DINNER

* 1 lb. hamburger
* 3 cups potatoes, sliced
* salt
* 1 small head cabbage
* 1 cup milk
* pepper

Shred cabbage and put ½ of it in a greased casserole. Add ½ of thesliced potatoes and half of the hamburger a sprinkle of salt andpepper. Add remaining half in the same manner. Pour on the milk andbake in a moderate oven (350-f) for 2 hours.

AMISH RECIPES - CHICKEN BAKED IN CREAM

* 1 young chicken, cut up
* ½ cup flour
* 1½ tsp. salt
* ? tsp. pepper
* 3 tblsp. butter
* 1½ cups cream, sweet or sour

Sprinkle the pieces of chicken with salt and pepper and dredge inflour. Melt butter and fry chicken until a golden brown on all sides.Place the chicken in a casserole, pour the cream over it. Cover andbake in a moderate oven (350 degrees F.) for 2 hours. Serve with gravymade fromthe pan fryings left after frying the chicken.

AMISH RECIPES - DUTCH MEAT LOAF

* 2½ lbs. hamburg
* 2½ cups bread crumbs
* 1 cup cheese (cubed small)
* salt and pepper
* ½ green pepper, chopped
* 1 small onion, chopped
* 2 eggs
* 1 cup catsup

Mix all ingredients, form into two loaves. Pour some catsup over top ofloaves. Bake at 350 until done.

AMISH RECIPES - LIVER NOODLES (Leberknoedel)

* 1 lb. calf’s liver
* 1 onion
* 1 tablespoon butter
* salt and pepper
* 2 eggs
* ½ cup flour
* ¼ teaspoon cloves
* ¼ teaspoon marjoram

Simmer the liver in boiling water for 30 minutes. Then trim off anyskin or ligaments and grind the liver fine. Season. Mince the onion,add the butter, beat the eggs and add them. Work into this paste theflour, using enough to make the paste quite stiff. Form into smallballs and poach them in any meat soup for 15 minutes. Serve themswimming in the soup.

AMISH RECIPES -STUFFED PEPPERS

* 1½ lbs. ground beef and pork
* 6 green peppers
* 1 can tomato soup
* 3 tblsp. rice, uncooked
* 2 eggs, beaten
* ½ tsp. salt

Mix the meat, rice, eggs and seasoning together. Cut tops off thepeppers and soak in hot water for a couple of minutes. Scoop out seedsand fill with the meat mixture. Stand them in baking pan, pour thetomato soup over them and bake in slow oven (300 degrees F. for 1 hour.

AMISH RECIPES - MEAT PIE

* 1½ cups leftover meat
* 3 tblsp. flour
* ¼ cup drippings
* 1 cup milk
* 1 tblsp. grated onion
* 1/3 cup chopped pepper
* salt
* pepper

Add flour to drippings and blend, add milk gradually and cook, stirringconstantly until it thickens. Stir in the salt, onion and green pepper.Mix cut-up meat into the gravy and pour it into pastry lined bakingdish. Top with crust and bake in hot oven (425 degrees F.) for 25minutes.

AMISH RECIPES - STUFFED ACORN SQUASH

* 3 acorn squash
* 1/3 cup molasses
* 1 tsp. salt
* 1 lb. pork sausage
* 1 tsp. sage
* bread crumbs

Wash squash and cut in halves, remove seeds. Put a tablespoon ofmolasses in each half, sprinkle with salt and a pinch of powdered sage(if the sausage does not contain sage). Fill the cavity with sausageand top with bread crumbs. Place the squash halves in a baking pan, addabout an inch of water to the pan. Cover and bake in hot oven (400degrees F.)for 40 minutes. Remove cover and brown.

AMISH RECIPES - BAKED SPARERIBS AND SAUERKRAUT WITH DUMPLINGS

* Spareribs
* sauerkraut
* 2 cups flour
* 1 egg, beaten
* 1 tsp. baking powder
* 1 cup milk

Cut spareribs into serving portions and place in the bottom of roastingpan. Add the sauerkraut and a little liquid. Cover and bake in moderateoven (350 dgrees F.) for 1½ hours. Make dumplings by combining flour,bakingpowder, milk and egg. Drop by spoonfuls on sauerkraut, cover tightlyand bake for 20 minutes.

AMISH RECIPES -SOUSE

Use 3 pigs feet or about 2 lbs. Scrape, wash and clean thoroughly.Place in stew pan with 1 chopped onion, ½ cup chopped celery and coverwith cold water. Let it come to a boil, then reduce heat and simmeruntil meat is tender and comes easily from the bone. Pick meat from thebones, strain liquid, which should measure a scant 3 cups. (If less addwater). Put meat and liquid into a bowl. Add 3 tblsp. strong cidervinegar, ¾ tsp. salt, black pepper and several thin slices of lemon.Chill overnight, remove surplus fat from the top. Turn out on a platterand serve with lemon slices and parsley.

AMISH RECIPES - PORK AND KRAUT (Speck Un Kraut)

* 2 or 3 lbs. fresh pork
* 1 qt. sauerkraut
* water
* salt and pepper

Put pork in large stew pan and cover with cold water, cook slowly for 1hour. Add the sauerkraut making sure there is enough liquid in the panto cover. Cook slowly for another hour. Season to taste. Serve withmashed or boiled potatoes.

AMISH RECIPES - MOCK DUCK

* 1 thick round steak
* 2 cups bread crumbs
* 1 tblsp. onion minced
* 2 eggs
* ½ cup milk
* 1 tblsp. butter
* 1 tsp. salt
* poultry seasoning

To make dressing beat eggs, add milk and pour over bread crumbs. Addthe onion, seasoning and work in the butter mixing thoroughly. Spreadthe dressing over the meat and roll up carefully. Fasten with skewersor tie with string. Place in a greased pan and bake in medium hot oven(375 degrees F.) for 1½ hours. Slice to serve.

AMISH RECIPES - HOG MAW

* 1 pig’s stomach
* 2 lbs. smoked sausage meat, diced.
* 3 cups boiled potatoes, diced
* 3 cups sliced apples
* 2½ cups bread crumbs
* 1 medium onion, chopped
* 2 cups chopped celery
* chopped parsley
* salt and pepper

Clean stomach well and soak in salt water. Combine all ingredients andmix well. Stuff the stomach with the mixture and sew up the opening.Simmer for 2 hours in a large kettle with water to cover. Remove tobaking pan with hot fat, brown in hot oven (400-f) basting frequently.Slice with sharp knife.

AMISH RECIPES - SCHNITZ UN KNEPP

Boil a 3 lb. piece of ham for two hours. Pick over and clean 1 qt. ofdried apples; soak in enough water to cover. When meat has boiled forthe stated time, add dried apples and water in which they have beensoaking and continue to boil for another hour. Prepare dumpling batteras follows:

* 2 cups flour
* 1 egg
* 4 teaspoons baking powder
* 3 tblsp. melted shortening
* ¼ teaspoon pepper
* 1 tablespoon milk
* 1 teaspoon salt

Sift together the dry ingredients and mix the dough with egg, which hasbeen well beaten, the melted shortening and the milk. Drop batter byspoonfuls into the boiling liquor of the ham and apples. Cover tightlyand cook for 15 minutes. Raisins may be added if desired.

AMISH RECIPES - HAM AND GREEN BEANS

* 2 or 3 lbs. ham or ham bone
* 1 qt. green string beans
* potatoes
* salt and pepper

Place ham in large pot and cover with water. Cook slowly for a coupleof hours (less if the ham is tenderized) keeping plenty of water on theham. Clean and break-up the string beans, put them in with ham and cookfor 25 minutes more. Add the potatoes, which have been pared andcut-up, and cook slowly until ready. Season to taste.

AMISH RECIPES - SAUSAGE PATTIES

Equal amount of lean and fat fresh pork, ground. To each pound of thismixture, add 1 teaspoon salt, 1/8 teaspoon pepper, pinch each of sageandthyme. Add one egg beaten, mold into cakes and fry until brown.Wonderful with pancakes or waffles.

AMISH RECIPES - DUTCH MEAT ROLLS (Boova Shenkel)

* 2½ lbs. beef
* 10 potatoes
* 2 tablespoons butter
* 2 tablespoons minced parsley
* 1 chopped onion
* ½ teaspoon salt
* ½ cup milk
* 3 eggs
* 2½ cups flour
* 2 teaspoons baking powder
* 1 tablespoon shortening
* 1 tablespoon butter

After seasoning the meat with salt and pepper, stew the meat for twohours. Then make dough with flour, baking powder, salt and theshortening. Mix into a pie-crust dough. Roll into a dozen circles 8 to10 inches in diameter.

Steam the potatoes, pared and sliced thin; addsalt and pepper, 2 tablespoons of butter; the parsley and onions andthen beat lightly the three eggs into the mixture. Put this mixture onthe circles of dough after it has stood a little while. Fold half thecircle of dough over like a half moon and press edges together tightly.Drop these into the pot with the meat and stew water.

Cover tightly andcook for 30 minutes. Into a frying pan put a couple of tablespoons offat skimmed from the stew before putting in the dough rolls, add tothis 1 tablespoon of butter. In this brown small cubes of hard breadand stir in a half cup of milk. Pour this milk sauce over the Meatrolls when serving.

AMISH RECIPES FORVEGETABLES

AMISH RECIPES - LANCASTER COUNTY BAKED CORN

To 1 cup of dried corn (ground in food chopper) pour on 2 cups of hotmilk and let stand about an hour. Then add 2 beaten eggs, 1 cup milk, 1tablespoon butter, 2 tablespoons sugar and salt to taste. Bake ½ hourin oven of 350 to 360 degrees F.

AMISH RECIPES - SEVEN-MINUTE CABBAGE

* 2 cups milk
* 2 teaspoons flour
* salt and pepper
* 1 tablespoon butter
* 2 cups chopped cabbage

Heat the milk to boiling. Add butter and the cabbage. Cook sevenminutes. Thicken with the flour, mixed with a little cold water.

AMISH RECIPES - SCALLOPED SWEET POTATOES AND APPLES

* 6 medium-sized sweet potatoes
* ½ cup brown sugar
* 1½ cups sliced apples
* 4 tblsp. butter
* ½ tsp. salt
* 1 tsp. mace

Boil sweet potatoes until tender. Slice in ¼ inch pieces. Butter bakingdish and put a layer of sweet potatoes in bottom, then a layer ofapples. Sprinkle with sugar, salt and mace, and dot with butter. Repeatuntil dish is filled, having the top layer of apples. Bake in moderateoven (350 degrees F.) for 50 minutes.

AMISH RECIPES - SWEET POTATO CROQUETTES

* 1 pt. mashed sweet potatoes
* 1 tblsp. butter
* 1 tsp. salt
* 1 tblsp. sugar
* 1 egg white
* bread crumbs

Mash sweet potatoes very fine and add salt, sugar and melted butter.Shape into croquette rolls or patties and chill in the refrigerator fora half hour. Then roll in bread crumbs, dip in the egg white, slightlybeaten, and in the crumbs again. Bake in a shallow, greased baking dishfor 20 minutes, in hot oven (400 degrees F.). For a modern variation ofthis oldrecipe, place a marshmallow in the center of each with the potatomixture coating it completely.

AMISH RECIPES - SCHNITZEL BEANS

* 4 slices bacon
* 1 qt. string beans
* 3 medium onions, sliced
* 2 cups tomatoes, chopped
* 1 tsp. salt
* ¼ tsp. pepper
* 1 cup hot water

Dice the bacon and fry until crisp. Slice the onions and fry untilsoft. Cut the beans into small (1-inch) pieces and brown them slightlywith the bacon and onions. Add the tomatoes, seasoning and boilingwater. Cover and cook very slowly until beans are tender. Add water ifnecessary, so there will be a little sauce to serve with the beans.

AMISH RECIPES - FRIED TOMATOES

* 4 tomatoes
* 3 tblsp. hot fat and butter
* 2 tblsp. brown sugar
* flour
* ½ cup milk
* salt and pepper

Cut large, solid, ripe tomatoes in ½ inch slices. Dredge thickly withflour. Fry quickly in 2 tablespoons of hot drippings or butter,browning well on both sides. Remove to serving platter, sprinkle withsalt, pepper and brown sugar. Keep warm. Add 1 tablespoon of butter tothe pan fryings and blend in a tablespoon of flour. Add the milk andcook, stirring constantly. It should be about the consistency of thickcream. Pour it over the tomatoes and serve.

AMISH RECIPES - PARSNIP PATTIES

* 6 or 7 parsnips
* 1 tablespoon butter or shortening
* 2 eggs
* ½ cup bread crumbs, dry
* 1 teaspoon sugar
* ½ teaspoon salt
* little pepper
* milk

Boil parsnips in salted water. When soft, peel and remove the core thenmash. Add shortening, bread crumbs, salt, pepper, sugar and 1 egg andthe white of the other, beaten. Mix well and form into cakes. Beat theremaining egg yolk with a little milk added. Dip the cakes into theegg, roll in corn meal or bread crumbs and fry to a nice brown.

AMISH RECIPES - SCALLOPED POTATOES

* 6 potatoes, sliced
* 1 onion, chopped
* 2 tsp. salt
* pepper
* 3 tblsp. butter
* 2 tblsp. flour
* 2 cups hot milk
* ¾ cup grated cheese

Melt butter in double boiler or sauce pan. Add flour, seasoning andstir smooth. Slowly add the hot milk stirring constantly. When itthickens melt the grated cheese in the sauce. Into a buttered bakingdish or casserole put layers of the sliced potatoes, onions and cheesesauce, repeating until all ingredients are used. Bake in a moderateoven (350 degrees F.) for 1 hour.

AMISH RECIPES - FRIED EGG PLANT

Pare egg plant and cut in slices ½ inch thick. Soak slices in saltwater for about an hour. Drain and wipe dry. Dip slices in beaten eggand roll in fine bread or cracker crumbs. Fry in hot fat (or deep fat)until well browned on both sides. Serve with catsup or tomato sauce.

AMISH RECIPES - SWEET AND SOUR BEETS

* 3 cups beets, diced
* 1 cup beet water
* 1 tblsp. sugar
* ¼ cup vinegar
* 2 tsp. butter
* 1 tblsp. corn starch

Cut off beet tops leaving 2 inches of the stems. Clean well, place inpot and cover with boiling water. Cook until tender, slip off the outerskins and dice. Strain and save 1 cup of the water in which beets werecooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon ofcorn starch and cook to the consistency of cream. Add the diced beets,salt and pepper and heat.

AMISH RECIPES - SCALLOPED TOMATOES

* 3 cups tomatoes canned or fresh
* 1 medium cucumber pared and sliced
* salt
* 1 small onion, sliced
* ½ cup bread crumbs, buttered
* ½ cup grated cheese
* pepper

Into a greased baking dish or casserole place a layer of tomatoes, addhalf the cucumber and onion slices and half of the crumbs. Repeat withmore tomatoes and remaining cucumbers, onions and crumbs. Top withtomatoes and sprinkle with cheese. Bake in moderate oven, (375 degreesF. 40minutes.

AMISH RECIPES - DUTCH POTATO CROQUETTES

* 1½ cups cold mashed potatoes
* 1 tablespoon butter
* 1 teaspoon minced parsley
* 2 tablespoons cream
* corn meal
* ¼ teaspoon salt
* ½ teaspoon minced onion
* dash of pepper
* 1 egg

Mix up a paste with the potatoes and butter, add the parsley, salt andpepper, cream, onion and egg. Mold into croquettes, dip into the eggwhite, roll in corn meal. Fry in deep fat.

AMISH RECIPES - RED CABBAGE (Rote Kraut)

Place 4 tablespoons bacon grease in pressure cooker, then chop fine 1small onion in grease and brown onion to golden brown. Shred (1) 2½ lb.head of red cabbage. Mix ¼ cup vinegar with ¼ cup water and 2tablespoons sugar.

Then place cabbage in onion and grease. Pour mixture of vinegar andsugar on cabbage. Season with salt and pepper to taste and mix lightly.Quarter 1 large pared apple and place on top of cabbage. Cook 4 min.When using an ordinary pot the cooking time is 20 minutes. This makes10 servings.

AMISH RECIPES - SCALLOPED SPINACH

* 2 lbs. spinach
* 2 cups milk
* 4 tblsp. butter
* salt
* 2 eggs, beaten
* 2 cups bread crumbs
* ½ cup chopped bacon
* pepper

Wash spinach thoroughly. Drain and cook with a little water in coveredpot, over moderate heat for 8 to 10 minutes. Drain and chop thespinach. Add milk, the beaten eggs, 1½ cups of the bread crumbs, meltedbutter, salt and pepper then mix well. Sprinkle the remaining ½ cupbread crumbs and the chopped bacon, on the top. Bake in moderate oven(350 degrees F.) 35 minutes.

AMISH RECIPES - FRESH PEAS AND NEW POTATOES

* 3 cups fresh peas
* 12 small new potatoes
* 1½ tsp. salt
* 1½ cups milk
* 1½ tsp. flour
* 2 tblsp. butter

Cook potatoes and peas in separate pans, in salted water until soft andalmost free of water. Mix the peas and potatoes and add the milk. Bringto the boiling point then add the butter and flour which have beenblended smooth and cook until thickened.

AMISH RECIPES - CORN PUDDING

* 1 can golden crushed corn
* 2 eggs, slightly beaten
* 2 tbs. flour
* 2 tbs. sugar
* 1 cup milk
* salt and pepper
* lots of butter

Mix all ingredients together. Place in buttered casserole. Bake in slowoven 300 degrees F. for one hour.

AMISH RECIPES - SWEET AND SOUR CELERY

* 2 cups celery, diced
* 1 tsp. salt
* 2 tblsp. sugar
* 2 tblsp. vinegar
* 2 tblsp. flour
* 1 egg
* 1 cup water
* ¼ cup sour cream

Cut up celery and cook in a little salt water until soft and almostdry. Make a dressing of the egg, flour, sugar, vinegar and water, bringto a boil and when it thickens add the sour cream. Pour this over thecelery, heat and serve.

AMISH RECIPES - HOME BAKED BEANS

* 2 cups navy beans
* 1½ tsp. salt
* 1 small onion, minced
* 4 tblsp. molasses
* 1 tsp. dry mustard
* 4 tblsp. catsup
* ¼ lb. salt pork
* or 4 slices bacon

Soak beans over night in cold water. Drain, add 1½ qts. of fresh water,the Onion and cook slowly until skins burst. Drain save the liquid. Mixmolasses, seasoning and catsup with 1 cup of the liquid. Put half thesalt pork or bacon in bottom of bean pot or baking dish, add the beansand top with remainder of pork or bacon. Pour molasses mixture overbeans, add more liquid to cover. Bake covered for 5 hours in slow oven(300-f). Uncover for the last 30 minutes. Add water if necessary, whilecooking.

AMISH RECIPES - CABBAGE, SWEET AND SOUR

* cabbage
* 1 egg
* ¼ cup vinegar
* 1 tablespoon sugar
* 1 teaspoon salt

Shred cabbage rather finely. Put in sauce pan and sprinkle with salt.Cover pan and place over low heat and steam until tender. Beat the egg,add the vinegar, sugar and salt and pour over the steamed cabbage. Heatfive minutes and serve at once.

AMISH RECIPES - BAKED LIMA BEANS

* 2 cups dried limas
* 4 slices bacon or salt pork
* 1 medium onion
* 1 green pepper
* 1 cup canned tomatoes
* 2 tsp. salt
* 1 tsp. mustard
* 2 tblsp. brown sugar

Soakbeans overnight in cold water. Drain, add 2 quarts of fresh water andboil until tender. Pour beans in buttered casserole. Add minced pepper,onion, tomatoes and seasoning and mix. Put bacon or salt pork on topand bake, covered. Add water if necessary. Bake 2 hours at (325 degreesF.).Uncover for the last 20 minutes.

AMISH RECIPES FOR FRITTERS AND HASH BROWNS

AMISH RECIPES - CORN FRITTERS (1)

1 cup ground dried corn, add 1¼ cups milk (or part water); let stand ½hour or longer, add ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoonbaking powder, ½ cup flour, 1 egg, well beaten, and fry to a goldenbrown.

AMISH RECIPES - CORN FRITTERS (2)

* 2 eggs, separated
* 2 tblsp. flour
* 1 tblsp. sugar
* 2 cups grated fresh corn

Beatthe egg yolks and add the flour, 1 teaspoon salt and a little pepper.Add the corn and fold in the stiffly beaten egg whites. Drop smallspoonfuls on greased griddle or frying pan. Do not cook too fast.

AMISH RECIPES - CORN FRITTERS (3)

4 l large ears corn
2 eggs, separated
2 tbsp. all-purpose flour
1 tbsp. sugar
Salt and freshly ground pepper
Unsalted butter

Cut the kernels from twoears by standing each ear upright on a plate, carefully slicebeneath the rows in a steady downward motion. With the back of theknife, scrape the cobs to extract the juice.

Grate the kernels from the remaining 2 ears, cutting off the kernels atjust half their depth and scraping off pulp on the cob.

Put all the corn kernels, pulp and juice into a bowl. The mixture willresemble scrambled eggs. Beat the egg yolks in a large bowl untillight.

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 thecorn mixture. Heat a heavy skillet or griddle over medium heat andgrease it lightly with butter.

Drop the batter by small spoonfuls onto the skillet and cook untilgolden. About 30 seconds each side. Transfer the cooked fritters to alightlybuttered serving platter and keep them warm in a low oven while cookingthe remaining fritters.

AMISH RECIPES - HASHED BROWN POTATOES

* 6 medium, cold boiled potatoes
* shortening
* 3 raw green peppers
* ¼ teaspoon celery salt
* salt and pepper

Chop potatoes fine, season with celery salt, salt and pepper to taste.Remove seeds and stem from pepper, wash drain and chop fine. Mix withpotatoes. Put about 1 tablespoon of melted shortening in pan and whenhot, add potatoes and cook slowly. When partly brown, fold into omeletshape in one side of pan. Fry until a rich brown.

AMISH RECIPES -APPLE RING FRITTERS

* 1 cup sifted flour
* 1½ teaspoons baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ¾ cup milk
* 1 egg
* 4 large apples

Sift dry ingredients. Add milk and egg. Beat well. Peel and core applesand slice in rings about ¼ inch thick. Dip rings in batter and dropinto skillet containing ½ inch of hot melted shortening. Fry untilgolden brown on both sides. Drain on paper towel. Mix sugar andcinnamon together and sprinkle over fritters. Makes 16 to 20.

AMISH RECIPES - SOUR CHERRY FRITTERS

* 1 cup flour, sifted
* 1 tsp. baking powder
* ½ tsp. salt
* 2 tblsp. sugar
* 2 eggs, separated
* 3 tblsp. water
* 1 cup pitted sour cherries

Sift together the flour, baking powder, salt and sugar. Combine thebeaten egg yolks with water and mix until smooth. Fold in thestiffly-beaten egg whites and add the cherries. Drop by spoonfuls intohot fat (360 degreesF.) and cook 2 to 5 minutes or until browned. Drainonabsorbent paper and serve with powdered sugar or fruit sauce. Otherfruits or berries may be used.

AMISH RECIPES - PEACH FRITTERS

* ½ cup sugar
* 2 eggs, well beaten
* 1/3 cup butter
* 2 cups flour
* 3 tsp. baking powder
* ½ tsp. salt
* 1 cup milk
* ½ tsp. lemon juice
* ½ tsp. vanilla
* 1½ cups chopped peaches, fresh orcanned
* whipped cream

Creamthe butter and sugar, add the eggs and beat thoroughly. Sift dryingredients together and add the milk slowly. Fold in peaches, lemonjuice and vanilla. Drop by teaspoonfuls into hot fat. Fry golden brown.Serve with whipped cream or sprinkle with powdered sugar.

AMISH RECIPES FOR PANCAKESAND GRIDDLE CAKES

AMISH RECIPES - 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 ovento 475 degrees. In cast iron skillet for 5 minutes, add 2 tablespoonsbutter; melt. Add sliced apples and fry 2 to 3 minutes. Pour mixtureover apples. Bake at 475 degrees for 15 minutes. Reduce heat to 425degrees for 8 to 10 minutes. Sprinkle with powdered sugar. Cut inwedges. Serve with syrup or jam and bacon.


AMISH RECIPES - 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, pumpkinand milk; add to flour mixture, beating until smooth. Bake on hot,lightly greased griddle, turning only once. Serve hot with butter andsyrup or powdered sugar.

AMISH RECIPES - GERMAN EGG PANCAKES

* 5 eggs, separated
* ½ cup milk
* 1 cup flour, sifted

Putthe yolks of 5 eggs in a bowl and beat until very light. Add the milkand flour gradually and mix into a smooth batter which is not toothick. Fold in the stiffly beaten egg whites. Drop large spoonfuls on ahot greased griddle. Serve hot sprinkled with sugar or spread withcurrant or other tart jelly or jam.

AMISH RECIPES - POTATO PANCAKES

* 2 eggs, separated
* 1 cup mashed potatoes
* ½ cup flour
* 1 cup milk
* 2 tsp. baking powder

Addegg yolks to the mashed potatoes and mix well. Add the flour and bakingpowder alternately with the milk until smooth. Fold in the stifflybeaten egg whites and drop spoonfuls on hot greased griddle or skillet.Finely chopped onion is sometimes sprinkled on the batter on griddlebefore turning. Serve hot with meat.

AMISH RECIPES - CORN MEAL GRIDDLE CAKES

* 2 cups corn meal
* ½ cup flour
* 1 tsp. baking powder
* 1 tsp. soda
* 2 eggs
* 2 cups buttermilk
* 2 tblsp. butter
* 1½ tsp. salt

Sift flour, corn meal, baking powder, soda and salt. Sift again. Beateggs well, add the buttermilk and combine with the dry ingredients.Beat until smooth and add melted butter. Bake on hot griddle. The“dutch” housewife rubbed the griddle with the flat part of a raw turnipcut in half, to prevent sticking. Some used a little cloth bag filledwith salt. Serve with brown sugar or syrup.

AMISH RECIPES - OLD-FASHIONED FLANNEL CAKES

* 2 cups flour
* 1 tblsp. baking powder
* 1 tsp. salt
* 2 cups milk
* 2 eggs, separated
* 2 tblsp. melted butter

Sift together in a bowl the flour, salt and baking powder. Beat the eggyolks and add the milk. Pour milk mixture slowly into the dryingredients and beat to a smooth batter. Add the melted butter thenfold in the stiffly beaten egg whites. Bake on hot griddle. Makes about12 cakes.

AMISH RECIPES - FRIED CORN MEAL MUSH

* 1 cup corn meal
* 2 qts. boiling water
* 1 tsp. salt

Moisten corn meal with a little cold water and stir into the saltedboiling water. Cook over slow fire, stirring often, for 45 minutes.(Most of the corn meal sold today has been processed to cook muchfaster, so follow the directions.) Pour the hot corn meal into agreased loaf pan or glass baking dish. Let stand, uncovered, until coldand firm. Cut into slices, dip in flour and fry in hot fat untilbrowned. Serve with syrup. Wonderful with sausage.

AMISH RECIPES FOR DOUGHNUTS

AMISH RECIPES - POTATO DOUGHNUTS

* ¾ cup sugar
* 2 eggs
* 1 cup mashed potatoes
* ½ cup sweet milk
* 2½ cups flour
* 1½ tblsp. shortening
* ½ tsp. salt
* 1/8 tsp. nutmeg
* 1 tblsp. baking powder

Beat mashed potatoes, add melted shortening, beaten eggs and milk. Siftdry ingredients together and add to the liquid. Dough should be softyet firm enough to roll. Separate dough into 2 parts and roll each outto thickness of ¾ inch. Cut with doughnut cutter and cook in deep fat(365 degrees F.) fry to golden brown. Drain on absorbent paper. Dustwithpowdered sugar or sugar and cinnamon mixture.

AMISH RECIPES: FASTNACHTS - Raised Doughnuts

For the Sponge:

* 1 cake yeast
* 2 cups lukewarm water
* 4 scant cups sifted flour

Atnight break and soak yeast in lukewarm water for 20 minutes. Mix withflour to a thick batter. Cover, let rise in warm place overnight untildoubled.

For the Dough:

* ½ cup shortening
* 1/3 cup sugar
* 1½ teaspoons salt
* 2 eggs
* ½ teaspoon ground nutmeg
* 5 cups or more of flour

Inthe morning cream together the shortening, sugar and salt. Add this tothe risen sponge, with the beaten eggs and spice. Stir in as much flouras mixture will take up readily, making a rather soft dough. Mix well.Let rise until doubled in bulk. If desired, stir down and let riseagain until nearly doubled. Turn onto floured board, pat or roll until? inch thick and cut with doughnut cutter. Cover to prevent drying andlet rise until doubled. Fry in deep hot fat about 375 degrees. If nothermometer is at hand, test temperature with 1 inch square of bread,which should brown in 1 minute.

AMISH RECIPES - CRULLERS

* 2 eggs
* ½ cup cream, sweet or sour
* ½ cup milk
* 1 tsp. baking soda
* 1 tsp. salt
* ¼ cup sugar
* 3½ to 4 cups flour

Beatthe eggs, add cream and milk. Sift dry ingredients and combine withliquid, using just enough flour to make dough that can be rolled, butstill remain soft. Mix well and let stand for 2 hours. Turn out onfloured board and roll to ¼ in. thick. Cut into strips 6" × 1". Fry indeep fat (360-f) until brown on both sides. Drain on absorbent paperand dust with powdered sugar, if you wish.

AMISH RECIPES - TANGLE BRITCHES

An old York County Recipe

* ½ lb. butter
* 1 cup sugar
* 6 eggs, beaten
* ½ tsp. cinnamon
* about 5 cups flour

Creamtogether the butter and sugar. Add the eggs beating well. Sift in thecinnamon and enough flour to make a stiff dough. Roll out the doughvery thin on a floured board to about 1/8 inch thick. Cut intorectangular pieces 3 inches by 5 inches. Make 5 cuts lengthwise in thedough ½ inch apart and 4½ inches long, so that the rectangle remains inone piece. Fry in hot deep fat (360 degrees F.) for 2 minutes or untilthey bobup to the top of the hot grease. When dropping them into the fryer,pick up the 1st, 3rd and 5th strips and pull them upward. Let the 2nd,4th and 6th sag downward so that in frying they get all fahuudelt(tangled) or as the dutch say, all through each other. Dust withpowdered sugar or dribble molasses over them and eat hot.

AMISH RECIPES - FUNNEL CAKES (Drechter Kuche)

* 3 eggs
* 2 cups milk
* ¼ cup sugar
* 3 to 4 cups flour
* ½ tsp. salt
* 2 tsps. baking powder

Beateggs and add sugar and milk. Sift half the flour, salt and bakingpowder together and add to milk and egg mixture. Beat the batter smoothand add only as much more flour as needed. Batter should be thin enoughto run through a funnel. Drop from funnel into deep, hot fat (375-f).Spirals and endless intricate shapes can be made by swirling andcriss-crossing while controlling the funnel spout with a finger. Servehot with molasses, tart jelly, jam or sprinkle with powdered sugar.

AMISH RECIPES FOR MUFFINS

AMISH RECIPES - 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. vanillaMix well.
Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20minutes.

AMISH RECIPES - BLUEBERRY MUFFINS

* 1/3 cup butter
* ¾ cup sugar
* 1 egg beaten lightly
* 1 cup milk
* 2 level cups flour
* 4 level teaspoons baking powder
* ½ teaspoon salt
* 1 cup blueberries

Cream butter and sugar. Add fruit and egg, then milk and flour siftedwith baking powder and salt. Bake in muffin tins. Bake at 375 degreesfor 20 minutes.

AMISH RECIPES - BRAN MUFFINS

* 1 cup flour
* 3½ tsp. baking powder
* ½ tsp. salt
* 2 tblsp. brown sugar
* 1 cup bran
* 1 egg, beaten
* 1/3 cup milk
* 2 tblsp. shortening, melted

Sift the flour, baking powder and salt. Stir in the sugar and bran.Combine the beaten egg, milk and melted shortening. Add to the dryingredients and mix quickly. Turn into greased muffin pans and bake inhot oven (425 degrees F.) 25 minutes. Raisins or chopped dried prunesmay beadded.

AMISH RECIPES - BACON MUFFINS

* 2 cups flour
* 1 tablespoon sugar
* 3 tablespoons melted shortening
* 1 cup milk
* 3 teaspoons baking powder
* ½ teaspoon salt
* 1 egg
* ½ cup bits crisp bacon

Sift flour, add sugar, salt and baking powder and sift again, addbeaten egg and milk. Add melted shortening beating in quickly. Add bitsof crisped bacon. Bake in hot (425 degree) oven for 15 to 20 minutes.Serve with orange marmalade.

AMISH RECIPES FOR SWEET PIES

AMISH RECIPES - SHOO-FLY PIE

For the crumb part:

* ¼ cup shortening
* 1½ cups flour
* 1 cup brown sugar

Work the above ingredients together.

For the liquid part:

* ¾ teaspoon baking soda
* ? teaspoon nutmeg
* a little ginger, cinnamon and cloves
* ¼ teaspoon salt
* ¾ cup molasses
* ¾ cup hot water

Mix well together and add hot water. Into an unbaked pie shell, combinethe crumbs and liquid in alternate layers with crumbs on bottom andtop. Bake 15 minutes at 450 degrees, then 20 minutes at 350 degrees.

AMISH RECIPES - GRANDMA’S CRUMB OR SUGAR PIE

* 2 cups flour
* 1 heaping cup brown sugar
* 1½ tblsp. shortening
* 1 tsp. soda
* ½ cup buttermilk or sour cream
* salt
* 1 9-inch, unbaked pastry shell

Combine sugar, flour and soda. Cut in the shortening and blend well.Add the liquid and rub into coarse crumbs. Put crumbs loosely into theunbaked pie shell. Bake in moderate oven (375-f) for 40 minutes. Thisis a breakfast treat especially good for dunking in coffee.

AMISH RECIPES FOR BUNS AND ROLLS

AMISH RECIPES - 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 ableto
stand to stick your finger in this). Mix wet to dry ingredients andknead 10-
15 minutes. Put in warm place and let rise about 20 minutes. Put doughon
floured board and punch down. Shape in desired shapes. Let rise again,20
minutes or until doubled. Brush tops with melted butter. Bake 20minutes at
350 degrees.
Makes 2 dozen or more.

AMISH RECIPES - SALLY LUNNBUNS

* 2 cups flour, sifted
* 3 tsp. baking powder
* ½ tsp. salt
* 3 tblsp. sugar
* 2 eggs, separated
* ½ cup milk
* ½ cup shortening, melted

Sift flour, baking powder, salt and sugar. Combine the beaten egg yolksand milk and add to the flour mixture, stirring only until mixed. Addshortening, fold in the stiffly beaten egg whites. Turn into greased 9inch square pan and bake in moderate oven (350-f) about 30 minutes. Cutinto 3 inch squares.

AMISH RECIPES - LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

* ½ cup shortening, half butter
* 3 cups flour, sifted
* 2 whole eggs and
* 2 egg yolks
* 3 tblsp. sugar
* ¼ cup cream
* ¼ cup milk
* 1 yeast cake

Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flourand stand in warm place to rise. Cream butter and sugar, add salt andthe eggs, beaten in one at a time. Add the sponge containing the yeast,the lukewarm cream and the sifted flour. Grease muffin pans and sift alittle flour over them. Fill pans about ? full with the batter. Set ina warm place until dough rises to the top of the pans. Bake in hot oven(400-f) for 25 minutes.

AMISH RECIPES - BUTTER SEMMELS

* 1 cup mashed potatoes
* ¾ cup shortening, ½ butter
* 1 cup sugar
* 1 tsp. salt
* 2 eggs
* 1 yeast cake
* 1 cup warm water
* 6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt.Beat to a cream and add 2 eggs, the yeast cake dissolved in cup oflukewarm water. Use about 2 cups of the flour to make a thin batter.Cover and let it raise over night. When well risen add 4 cups of flourto make as stiff a dough as can be stirred well with a mixing spoon.

Roll out dough to ½ inch thickness on a floured board. Cut into squaresabout the size of a soda cracker. Bring each of the 4 corners, of eachsquare, to the center and pinch together. Place a small piece of butteron top of each. Put on greased baking sheets about 2 inches apart andstand in warm place to rise until very light. Bake in hot oven (400-f)for 15 to 20 minutes. While still hot, brush with melted butter anddust with powdered sugar or sugar and cinnamon mixed.

AMISH RECIPES - SWEET ROLL DOUGH

* 2 cakes yeast
* 2 cups lukewarm milk
* ½ cup lukewarm water
* ? cup butter
* ¾ cup sugar
* 1½ teaspoons salt
* 2 eggs
* ½ lemon grated ring and juice
* ¼ teaspoon nutmeg
* 8 cups flour

Break and soak yeast in water until soft. Scald and then cool milk.Cream together butter, sugar and salt. Add well beaten eggs, lemon andspice. Add lukewarm milk to yeast and mix with half the flour. Work inbutter and sugar mixture and enough flour to knead into a smooth dough.Keep it as soft as can be handled readily. Let rise over night at about80 degrees. As soon as dough is fully doubled in bulk, knead down andlet rise again for an hour. Makes three dozen.

AMISH RECIPES - DUTCH STICKY BUNS

Roll ? of the sweet dough into an oblong sheet, ¼ inch thick. Brushwith butter and sprinkle with brown sugar and cinnamon. Roll up and cutoff 1 inch slices. Place cut side down in greased pan. Brush tops withbutter. Let rise until double. Sprinkle with brown sugar and cinnamonand chopped pecans or pour corn syrup in the bottom of the pan. Bake 20mins. at 375 degrees F.

AMISH RECIPES - COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

* ½ cake yeast
* ¼ cup lukewarm water
* 1 cup milk
* ½ teaspoon salt
* 2 cups sifted flour

At night crumble and soak yeast 20 minutes in lukewarm water. Scaldmilk, add salt and let cool. Add yeast to lukewarm milk and mix enoughflour to make a thick batter. Beat smooth. Cover and let rise inmoderately warm place (78 degrees) over night or until light.

For the Dough:

* ½ cup milk
* ½ cup butter
* ¾ cup sugar
* 1 teaspoon salt
* 2 eggs
* 4 cups flour

In morning scald and cool milk. Cream butter, sugar and salt. Addbeaten eggs. Mix sponge with lukewarm milk, then add butter mixture andenough flour to make soft dough. Beat hard or knead by hand. Let doughrise until doubled. When light turn on floured board and roll outgently until ½ inch thick. Place in buttered pans. Brush top withmelted butter. Let rise until double. Sprinkle with sugar or cinnamonand bake in hot oven for 20 minutes.

AMISH RECIPES FORBREAD

AMISH RECIPES - 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 RECIPES - 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, shorteninguntil
mixed. Add to dry ingredients and beat until smooth. Use greased (bottom
only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

AMISH RECIPES - 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 andput in
2 greased and floured bread pans. Bake 1 hour at 350 degrees or until
toothpick test comes out clean. Stir all ingredients together. Prickbread
loaves with a fork after baking and pour glaze over while hot.

AMISH RECIPES FORCAKES

AMISHRECIPES -SPONGE CAKE

* 3 eggs
* 1 cup sugar
* 1 cup flour
* ½ tsp. salt
* 1 tsp. baking powder
* 3 tblsp. warm water
* 1 tsp. lemon juice

Beat the eggs until thick and creamy. Add sifted sugar and beat well.Add water and lemon juice and beat again. Sift the flour, add salt andbaking powder and sift again. Combine dry ingredients with the eggmixture, a little at a time folding in gently. When well blended pourinto an ungreased pan with center tube. Bake in moderate oven (350-f)for 50 minutes.

AMISH RECIPES - JOHNNY CAKE

* 1½ cups yellow corn meal
* ¾ cup flour, sifted
* 1½ tsp. baking powder
* ¾ tsp. baking soda
* 1 tsp. salt
* 2 tblsp. sugar
* 2 eggs, beaten
* 1¼ cups sour milk or buttermilk
* ¼ cup shortening, melted

Siftflour, corn meal, baking powder, soda, salt and sugar together. Combineeggs and sour milk (or buttermilk) and add to the flour mixture. Mixwell and stir in the shortening. Bake in greased 8 × 8 × 2-inch pan, inmoderately hot oven (375-f) 40 minutes.

AMISH RECIPES - SCRIPTURE CAKE

Behold there was a cake baken. I-Kings, 9:16

* ½ cup butter
Judges, 5:25
* 2 cups flour
I-Kings, 4:22
* ½ tsp. salt
Leviticus, 2:13
* 1 cup figs
I-Samuel, 30:12
* 1½ cups sugar
Jeremiah, 6:20
* 2 tsp. baking powder
Luke, 13:21
* ½ cup water
Genesis, 24:11
* 1 cup raisins
I-Samuel, 30:12
* 3 eggs
Isaiah, 10:14
* Cinnamon, mace, cloves
I-Kings, 10:10
* 1 tblsp. honey
Proverbs, 24:13
* ½ cup almonds
Genesis, 43:11

Blend butter, sugar, spices and salt. Beat egg yolks and add. Sift inbaking powder and flour, then add the water and honey. Put fruit andnuts through food chopper and flour well. Follow Solomon’s advice formaking good boys—1st clause of Proverbs, 23:14. Fold in stiffly beatenegg whites. Bake for 1 hour in 375-f oven.

AMISH RECIPES - SPICE LAYER CAKE

* 2 cups light brown sugar
* ½ cup shortening
* 2 eggs
* ¾ cup milk
* 3 tsp. baking powder
* 1 cup chopped raisins
* 2¼ cups flour
* 1 tsp. cinnamon
* ½ tsp. cloves
* ½ tsp. nutmeg
* ½ tsp. salt

Cream sugar and shortening and beat until fluffy. Add the eggs and beatuntil light. Sift the flour, add salt, spices, baking powder, then siftagain. Add the dry ingredients to the egg mixture alternately with themilk. Beat thoroughly and add the floured raisins. Pour into 2 greasedlayer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes.For the icing use:

* 2 cups sugar
* ¾ cup milk
* 2 tblsp. butter

Cream together and boil until it forms a soft ball when dropped inwater. Add vanilla and beat until cold. Spread between layers, over topand sides.

AMISH RECIPES - QUICK COFFEE CAKE

* 2¼ cups flour, sifted
* 1 cup milk
* 3½ tsp. baking powder
* 1 tsp. salt
* 1/3cup shortening
* 1/3cup sugar
* 1 egg

Sifttogether flour, baking powder and salt. Cream shortening and sugarbeating until fluffy. Add egg, beat well and then the milk. Add theflour mixture, stirring just enough to moisten. Turn into greased 8inch square baking pan. Top with:

* ¼ cup butter
* ¼ cup sugar
* 1 cup dry bread crumbs
* 1 tsp. cinnamon

Creambutter and sugar, well. Add bread crumbs and cinnamon. Blend well andsprinkle over cake dough. Bake in moderate oven (375-f) 40 to 50minutes. Serve hot.

AMISH RECIPES - GRANDMOTHER’S MOLASSES CAKE

* 1 cup shortening
* 1 cup sugar
* 1 cup molasses
* 1 teaspoon salt
* 2 eggs
* 1 cup raisins and currants
* flour to make a soft batter
* 1 tablespoon ginger
* 1 tablespoon cloves
* 1 tablespoon cinnamon
* 2 cups sour milk
* 1 teaspoon baking soda

Cream shortening and sugar. Add molasses and beaten eggs. Sift dryingredients and add alternately with 1½ cups of sour milk. Mix the sodain the remaining milk and add with remainder of flour. Floured currantsand raisins are added last. Bake in a loaf pan in a slow oven about onehour.

AMISH RECIPES - WALNUT GINGERBREAD

* 1 cup light brown sugar
* ½ cup shortening
* ½ cup black molasses
* 1 cup boiling water
* 3½ cups flour
* 2 tsp. baking soda
* ½ tsp. ginger
* ½ tsp. cinnamon
* ½ tsp. cloves
* 2 eggs
* ¾ cup chopped black walnuts

Cream the sugar and shortening in a bowl. Add the molasses and pour thecup of boiling water over it. Mix well. Combine the flour, soda andspices, sift and add to the molasses mixture, beating well. Add theeggs one at a time and blend thoroughly. Next add the chopped nutmeats. Pour into a well greased loaf pan and bake in moderate oven(350-f) for 40 minutes.

AMISH RECIPES - APPLE SAUCE CAKE

* 1 cup light brown sugar
* ¼ cup butter
* 1 cup apple sauce
* 1 tsp. soda
* 2 cups flour
* 1 tsp. cinnamon
* ½ tsp. cloves, ground
* a little nutmeg
* 1 cup raisins
* pinch of salt

Cream together butter, sugar and spices. Add apple sauce, flour andsoda dissolved in a little warm water. Add the raisins (or currants).Beat thoroughly and pour into a loaf tin. Bake in moderate oven (350-f)for approximately 50 minutes.

ICING

1 cup pulverized sugar, piece of butter size of a walnut. Moisten witha little water and spread over cake.

AMISH RECIPES - NUT CAKE

* 1½ cups sugar
* ½ cup butter
* 3 eggs, separated
* 2½ cups flour
* 1 cup nut meats, chopped
* 2 tsp. baking powder
* ¾ cup milk
* a little salt

Rub butter and sugar to a light, white cream. Add egg yolks and beatuntil smooth. Sift flour, salt and baking powder and add, together withmilk, a little at a time, beating well. Fold in chopped nuts andstiffly beaten egg whites. Pour into 2 nine inch cake pans or 1 loafpan. Bake in medium oven (350-f) for 30 minutes for layer cake or 1hour for loaf cake. Use hickory nuts, black walnuts or shell barks.

AMISH RECIPES FOR COOKIES AND BISCUITS

AMISH RECIPES - ANISE COOKIES

* 6 eggs, separated
* 1 cup powdered sugar
* 1 cup flour, sifted
* 3 tsps. anise seed

Beat egg yolks until thick and foamy. Beat egg whites stiff and combinewith egg yolks. Gradually add the powdered sugar and mix lightly. Siftflour and add to the egg mixture together with the anise seed. Dropfrom teaspoon on greased cookie sheet, spacing about 1 inch apart.Chill in refrigerator over night. Bake in slow oven (300-f) for about12 minutes.

AMISH RECIPES - FRUIT AND NUT COOKIES

* 1 cup shortening
* 1½ cups sugar
* 3 eggs
* 3½ cups flour
* 1 tsp. salt
* 1 tsp. cinnamon
* 1 tsp. soda
* 1½ tblsp. hot water
* ½ cup raisins, chopped
* ½ cup currants, chopped
* 1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light andfluffy. Sift flour add salt and cinnamon and sift again. Dissolve thesoda in the hot water and add to the creamed mixture. Add half of thesifted dry ingredients mixing well. Fold in the chopped fruit and nutsand the remaining flour mixture. Stir until thoroughly blended. Dropteaspoonfuls on greased cookie sheets, about 2 inches apart and bake inmoderate oven (350-f) for 15 minutes.

AMISH RECIPES - CINNAMON WAFFLES (Zimmet waffles)

* ½ lb. butter
* 1 cup sugar
* 2 tsp. cinnamon
* 3 eggs
* flour

Cream the butter and sugar. Beat in the eggs 1 at a time and addcinnamon. Work in enough flour to make a soft dough. Form into smallballs. Place several in a hot waffle iron, suitably spaced, press downtop and bake. This is an old recipe which the “dutch” brought over fromGermany.

AMISH RECIPES - MORAVIAN CHRISTMAS COOKIES

* ½ cup shortening
* 1 cup brown sugar
* 1 cup molasses
* 1 egg
* 4 cups flour
* 1 teaspoon cinnamon
* 1 teaspoon cloves
* ½ teaspoon nutmeg
* 1 teaspoon soda

Blend shortening, sugar and molasses. Add beaten egg. Sift dryingredients and combine. Mix well, roll out and cut in fancy shapes.Bake at 350 degrees for 10 minutes. When cool decorate with boiledicing.

AMISH RECIPES - OATMEAL COOKIES

3 c. sugar1 1/2 c. lard1 1/2 c. raisins2 1/2 c. oatmeal1/2 c. molasses (dark)3 eggs, beaten1 c. peanuts1 c. sour milk2 tbsp. soda2 tbsp. baking powder6 c. flour1 tsp. each of nutmeg,cinnamon and salt

Grind raisins andpeanuts. Sifttogether flour, baking powder, nutmeg, cinnamon, salt. Cut in lard,add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda insour milk and add molasses and beaten eggs. Chill onehour. 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 degreesuntil golden brown.

AMISH RECIPES - DUTCH ALMOND COOKIES

* 1 cup shortening
* ½ cup white sugar
* 1 cup brown sugar
* 2 eggs
* ½ teaspoon vanilla
* 3 cups flour
* ¼ teaspoon cinnamon
* ¼ teaspoon nutmeg
* ¼ teaspoon soda
* ¼ teaspoon salt
* ½ cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in thesifted dry ingredients. Then add the chopped blanched almonds. Shapedough into long rolls. Roll in wax paper and store in cold place for 12hours. Slice thin and bake in hot oven.

AMISH RECIPES - SOFT CHOCOLATE CHIP COOKIES

1/2 c. shortening
1 c. sugar
2 large 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 andsugar. Add eggs and milk with soda. Mix together and add baking powder.Gradually add flour and stir well. Stir in chocolate chips orbutterscotch chips. Place on a greased cookie sheet about 1 teaspoon ofdough. Bake at 400 degrees until the edge is lightly brown.

AMISH RECIPES - SAND TARTS

* 2 cups sugar
* 1 cup butter
* 4 eggs
* flour

Work butter and part of the sugar together, then the remainder of thesugar and the eggs should be mixed in. Use flour enough to make verystiff. Roll thin, cut out in small squares, wet top with two eggsbeaten, sprinkle with sugar, cinnamon and chopped almonds. Bake inmoderate oven, 10 minutes.

AMISH RECIPES - WALNUT KISSES

* 1 lb. sugar
* 6 egg whites
* 3 tablespoons flour
* 2 cups walnuts chopped

Beat egg whites until stiff and dry. Mix flour and sugar and fold instiffly beaten egg whites. Add walnuts and bake in moderate oven, 375degrees.

AMISH RECIPES - WALNUT ROCKS

* 1 cup butter
* 1½ cups brown sugar
* 3 eggs, beaten
* 1 tsp. soda
* 1½ tblsp. hot water
* 3 cups flour
* ½ tsp. salt
* 1 tsp. cinnamon
* ½ tsp. cloves
* 1½ cups chopped raisins
* 1 cup chopped walnuts

Cream butter and sugar and add the beaten eggs. Dissolve soda in thehot water and add to the creamed mixture. Sift flour, salt and spicestwice and add half of it to mixture and mix thoroughly. Combine choppedraisins and nuts with the other half and add to the dough. Mixthoroughly and drop by teaspoonfuls onto greased baking sheets spaced acouple of inches apart. Bake in moderate oven (350-f) for 12 to 15minutes.

AMISH RECIPES - LEBKUCHEN

* 1½ cups flour
* 1 tblsp. cinnamon
* ½ tsp. nutmeg
* ½ tsp. cloves, ground
* ½ tsp. cream of tartar
* 2 eggs, beaten
* 1 cup dark brown sugar
* 1/8 lb. citron, chopped fine
* 1/8 lb. almonds, chopped

Sift the flour, cinnamon, nutmeg, cloves and cream of tartar. Mix thesugar and beaten eggs thoroughly. Combine with the flour mixture, addcitron and the almonds. Roll out on floured board, ¼ inch thick. Placeon a greased cookie sheet and bake in moderate oven (350-f) for 15minutes. Cut into squares or diamonds while still warm. Ice thinly withplain white or lemon frosting. This is an old recipe for an old timeChristmas favorite.

AMISH RECIPES - CHRISTMAS BUTTER COOKIES

* 1 cup soft butter
* ½ cup brown sugar, packed
* 2¼ cups flour, sifted

Cream butter until it resembles whipped cream and slowly add the sugar,beating well. Add flour gradually and blend thoroughly. Wrap in waxedpaper and chill for several hours. Knead dough slightly on flouredboard, form into a smooth ball. Roll to about ? inch thick and cut todesired shapes. Place on ungreased cookie sheets and bake in moderateoven (350-f) about 12 minutes. When cold decorate with butter icing,candied fruit, etc.

AMISH RECIPES - ALMOND MACAROONS

* 1 cup almond paste
* ¾ cup sugar
* 3 egg whites
* salt

Rub paste until smooth, gradually work in the sugar until well mixed.Add a pinch of salt and beat in one egg white at a time, mixingthoroughly. Let stand for 20 minutes. Drop teaspoonfuls on lightlybuttered baking sheet. Bake in slow oven (300-f) for 25 or 30 minutesuntil surface is dry. Keep in cool place overnight.

AMISH RECIPES - SUGAR CAKES

* 3 cups sugar
* ¾ cup butter
* 2 eggs
* 2 teaspoons baking soda
* 1 cup thick milk

Mix eggs and butter well. Then add milk and soda. Mix in enough flourto make a soft dough, just so you can roll it. Cut into any shapes youwish. Sprinkle with granulated sugar, bake in a moderately heated oven.

AMISH RECIPES - HICKORY NUT KISSES

* 2 cups sugar
* 2 cups hickory nuts, chopped fine
* 6 egg whites
* 3 tablespoons flour

Beat egg whites lightly, add sugar, then nut kernels, lastly the flour.Drop on greased tins and bake in moderate oven. 350 degrees.

AMISH RECIPES - “BELSNICKEL” CHRISTMAS CAKES

* 1 cup sugar
* ½ cup melted butter
* 2 eggs
* 1½ cups flour
* ½ tsp. baking soda
* pinch of salt

Pour melted butter over sugar in a bowl and beat until smooth andcreamy. Add the eggs, beating one at a time, into the mixture. Sift thebaking soda through the flour add the salt and add to the cake mixture.Stand the dough in a cold place for an hour. Roll out on floured board,quite thin. Cut into small rounds or other shapes. Sprinkle with sugarand bake in hot oven (400-f) for 10 minutes.

AMISH RECIPES: GINGER COOKIES—GINGERBREAD MEN

* 2/3 cup shortening
* ½ cup brown sugar
* 2 tsp. ginger
* 1 tsp. cinnamon
* ¼ tsp. cloves or allspice
* 1½ tsp. salt
* 1 egg
* ¾ cup molasses
* 3 cups flour, sifted
* 1 tsp. soda
* ½ tsp. baking powder

Cream together shortening, brown sugar, spices and salt. Add the egg,mix thoroughly. Add molasses and blend. Sift together twice the flour,soda, baking powder and add to the molasses mixture. Stir well andchill. Roll out a fourth of the dough at a time, on floured board to alittle more than 1/8 inch thick. Cut with gingerbread man cutters orother shapes. Bake on greased cookie sheets in moderately hot (375-f)oven, 8 to 10 minutes. Cool before decorating.

AMISH RECIPES - PFEFFERNUSSE

* 3 eggs
* ½ lb. powdered sugar
* 2 cups flour
* ½ tsp. cinnamon
* ¼ tsp. cloves
* ¼ tsp. nutmeg
* ½ tsp. soda
* ¼ tsp. salt
* 1 lemon, juice and rind

Beat eggs well, gradually add powdered sugar, lemon juice and gratedrind. Sift flour and add salt, soda and spices. Sift again and add toegg and sugar mixture. Beat to form smooth, medium-soft dough. Chill inrefrigerator for several hours. Roll out on floured board, into longfinger-shaped sticks. Cut into small marble sized pieces and bake ongreased baking sheets in hot oven (425-f) until they turn a light,golden brown.

AMISH RECIPES - MORAVIAN DARK COOKIES

* ½ lb. butter
* 1 cup sugar
* 1 tblsp. cream
* 2 cups dark molasses
* 1 tblsp. cinnamon
* ½ tblsp. ginger
* ½ tsp. cloves, ground
* 8 cups flour

Cream the butter and sugar together until smooth. Add the cream,molasses, cinnamon, ginger and cloves and blend smooth. Work in theflour gradually. Roll out as thin as possible on floured board. Cutinto various shapes with cookie cutters. Bake on greased cookie sheetsin moderate oven (350-f) for about 12 minutes. Decorate using a pastrytube and icing made from egg-white and confectioners sugar.

AMISH RECIPES FOR PIES and DESSERTS

AMISH RECIPES - PUMPKIN PIE

* 1½ cups mashed cooked pumpkin
* 1½ cups rich milk
* ¾ cup brown sugar
* 2 eggs
* pastry for 9" shell
* 1 tsp. cinnamon
* ½ tsp. ginger
* ¼ tsp. cloves, powdered
* ¾ tsp. salt
* 2 tblsp. butter, melted

Place all ingredients in a bowl and beat well with a rotary egg beater.Chill and pour into an unbaked pie shell. Bake in hot oven (450-f) for10 minutes. Reduce heat to moderately slow oven (325-f). When surfaceof pie filling turns light brown, test by inserting a silver knife. Ifit comes out clean the pie is finished baking.

AMISH RECIPES - LEMON CUSTARD PIE

* 2 tablespoons flour
* ½ cup sugar
* 2 eggs, separated
* pinch of salt
* 1 lemon
* 1½ cups milk
* 1 pie shell

Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2egg yolks. Add the juice and grated rind of 1 lemon. Then add flour andsugar continuing to beat. Stir in 1½ cups milk and lastly fold in 2 eggwhites beaten stiff, but not dry. Pour into unbaked pie shell. Bake inhot oven, 425 degrees for 15 minutes. Reduce heat to moderate 350degrees and bake 15 minutes more.

AMISH RECIPES - PENNSYLVANIA DUTCH SOUR CHERRY PIE

* 1 qt. fresh sour cherries
* 1½ cups sugar
* ½ cup flour
* pie crust

Mix flour and sugar and pitted cherries in a bowl. Fill unbaked piecrust with the cherries. Put on a top pie crust, vented and bake in ahot oven for 10 minutes. Reduce to moderate and bake for 20 minutesmore.

AMISH RECIPES - RIVEL (CRUMB) PIE

* 1 cup flour
* ½ cup sugar
* ½ cup butter and shortening mixed

Mix or “crumb” the above ingredients together with the hands to formsmall lumps or rivels. Strew the rivels into a prepared pastry shelland bake in a hot oven (400-f) for 30 minutes. Some spread 2 tblsps. ofmolasses over it before baking.

AMISH RECIPES - SOUR CREAM RAISIN PIE

* 1 cup sugar
* ¾ teaspoon cinnamon
* ¼ teaspoon nutmeg
* 1/8 teaspoon salt
* 1 cup thick sour cream
* 3 eggs, slightly beaten
* 2 cups raisins, ground
* 1 unbaked pie shell

Combine all ingredients and turn into uncooked pie shell. Bake in hot,450 degree oven 15 minutes, and then reduce to 350 degrees for 30minutes.

AMISH RECIPES - CREAM RASPBERRY PIE

After lining a pie plate with pie crust, fill it with red raspberries.Cover it with granulated sugar and with an upper crust, but rub theedges of both upper and lower crusts with butter, so they will notstick together. Then when pie is baked make a cream filling with:

* 1 cup milk
* 1 teaspoon cornstarch
* 2 tablespoons sugar
* vanilla

Cook this and when cool, add the whites of three eggs stiffly beaten.Lift the upper crust of the pie and pour in this cream filling. Replacethe crust and sift with powdered sugar.

PASTRY HINT

When making a fruit pie, put lower crust in the oven 5 minutes and bakewhile you are rolling out the top crust. Then put in filling and put onthe top crust. The under crust will not be soggy.

AMISH RECIPES - MONTGOMERY PIE

For the syrup part:

* ½ cup molasses
* ½ cup sugar
* 1 egg
* 1 cup water
* 2 tblsp. flour
* ½ lemon, juice and rind

Combine above ingredients and pour into a 9 inch, unbaked pie shell.

For the topping:

* 2/3 cup sugar
* ¼ cup butter
* 1 egg, beaten
* 1 tsp. baking powder
* 1 cup milk
* 1½ cups flour

Blend butter and sugar, add egg and beat well. Add milk and the sifteddry ingredients a little at a time. Spread topping over mixture in thepie shell. Bake in moderate oven (350-f) for 40 minutes.

AMISH RECIPES - APPLE CRUMB PIE

* 6 tart apples
* 1 cup sugar
* 1/3 cup butter
* ¾ cup flour
* 1 tsp. cinnamon
* pastry for 9" shell

Pare apples and cut into thick slices. Mix half the sugar with thecinnamon and sprinkle over apples. Put into unbaked pastry shell. Blendthe flour, the remaining sugar and the butter and work into smallcrumbs, with your fingers. Sprinkle the crumbs over the apples. Bake inhot oven (425-f) for 10 minutes then reduce to moderate (350-f) andbake for 35 minutes more. Serve with cheese.

AMISH RECIPES - BLACK WALNUT PIE

* 4 eggs
* 3 tablespoons flour
* 1½ cups sugar
* 1 cup black walnuts, chopped
* 1½ cups water
* 1¼ cups dark corn syrup

Make crust for 2 pies and line medium size pie plates. Sprinkle thewalnuts over the crusts and then mix in the filling. The eggs must bewell beaten before adding the sugar gradually. Then fold in flour, cornsyrup and 1½ cups of water. Bake in very hot oven for three minutes andthen reduce to medium for 30 or 40 minutes.

AMISH RECIPES - FUNERAL PIE

* 1 cup seeded raisins, washed
* 2 cups water
* 1½ cups sugar
* 4 tablespoons flour
* 1 egg, well beaten
* juice of a lemon
* 2 teaspoons grated lemon rind
* pinch of salt

Soak raisins 3 hours, mix sugar, flour and egg. Then add seasoning,raisins and liquid. Cook over hot water for 15 minutes, stirringoccasionally. When the mixture is cool, empty into pie-dough lined pieplate. Cover pie with narrow strips of dough, criss-crossed and bakeuntil browned.

AMISH RECIPES - COTTAGE CHEESE PIE

* 1½ cups cottage cheese
* ½ cup sugar
* 2 tblsp. flour
* ¼ tsp. salt
* 2 eggs, separated
* 2 cups milk
* ¼ tsp. cinnamon
* ½ tsp. lemon rind grated
* pie crust

Combine cottage cheese, sugar, flour, salt, lemon rind and spices. Addbeaten egg yolks and mix thoroughly. Add milk gradually and stirsmooth. Fold in beaten egg whites and pour into 9 inch, pastry linedpan. Bake in moderate (350-f) oven, 1 hour.

AMISH RECIPES - APPLE BUTTER PIE

* ½ cup apple butter
* 2 eggs
* ½ cup sugar
* 1½ tblsp. cornstarch
* 1 tsp. cinnamon
* 2 cups milk
* Pastry for 9 inch crust and strips fortop

Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon andmix well. Add the milk gradually to the mixture and blend well. Pourinto unbaked pie shell. Top with “lattice” made from ½ inch wide stripsof crust. Bake at 350-f, 35 minutes.

AMISH RECIPES - CURRANT AND RED RASPBERRY PIE

Fill an unbaked pie shell with currants and red raspberries. Sugargenerously. Add the top crust and bake for 30 minutes. This is unusualand very delicious.

AMISH RECIPES - SCHNITZ PIE (Dried apples)

* 1 lb. of schnitz
* 1 orange, rind and juice
* 2 cups sugar
* 2 tblsp. cinnamon
* prepared pie crust

Cover Schnitz with water and soak over night. Add orange rind and juiceand more water if necessary. Boil until soft, then put through colanderand add sugar and cinnamon. Pour into pastry lined shell, dot withbutter, cover with top crust or lattice strips. Bake in hot oven(450-f) for 10 minutes. Reduce to 350-f bake 30 minutes.

AMISH RECIPES - RHUBARB PIE

* 3 cups diced rhubarb
* 1½ cups sugar
* 3 tblsp. flour
* ¼ tsp. salt
* 1 tblsp. lemon juice
* 2 eggs, separated
* 1 9-inch pie shell

Cut rhubarb into small pieces and arrange in an unbaked pie shell.Combine the sugar and flour, add egg yolks and lemon juice. Stir into asmooth paste. Pour this mixture over rhubarb. Cover with meringue madefrom the egg white. Bake in a hot oven (425-f) for 10 minutes, thenreduce heat to (325-f) and bake for 30 minutes.

AMISH RECIPES - 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 crustsMix crumb ingredients together until crumbs are formed. In separatebowl, mix syrup ingredients together. Pour 1/2 of syrup into each pieshell, then top each with crumbs, using 1/2 on each. Bake at 400degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 moreminutes. Cool completely before cutting.

AMISH RECIPES FOR DESSERTS

AMISH RECIPES - 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 buttertogether; add eggs and mix. Blend flour, salt and baking powdertogether and add to mixture. Mix soda with milk and vanilla; mix alltogether. 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 375degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Halfor a scoop of ice cream. Makes 4 generous servings.


AMISH RECIPES - STEAMED FRUIT PUDDING

* 1 cup raisins
* 1 cup chopped suet
* 1 cup molasses
* 1 cup milk
* 1 tsp. salt
* 1 tsp. soda
* ¼ cup boiling water
* ½ tsp. cinnamon
* ½ tsp. nutmeg
* ½ tsp. allspice
* ½ tsp. cloves
* flour

Combine and mix all the ingredients with flour enough to make a stiffbatter; then add the soda dissolved in boiling water. Put into a wellgreased mold, cover tightly and steam for 3 hours. Serve with a saucemade from:

* 1 cup brown sugar
* 1 tsp. vanilla
* 1 egg, beaten

Beat all together until creamy and pour over the pudding when serving.

AMISH RECIPES - APPLE OR PEACH STRUDEL

Into bottom of a buttered baking dish put thick layers of apples (orpeaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps ofbutter. Into a mixing bowl sift:

* 1 cup sugar
* 1 tsp. baking powder
* 1 cup flour
* ½ tsp. salt

Into this break 1 egg. Mix until crumbly. Put over apples (peaches)bake in moderate oven (350-f) till crust is brown. Serve with milk,whipped cream or ice cream.

AMISH RECIPES - COTTAGE PUDDING

* 1¾ cups flour
* 2½ tsp. baking powder
* ½ tsp. salt
* ¼ cup butter, or other fat
* ¾ cup sugar
* 1 egg
* ½ tsp. lemon extract
* 2/3 cup milk

Mix flour, baking powder and salt and sift twice. Cream butter untilsoft; add sugar gradually, beating until light. Beat in the egg andflavoring. Add flour mixing alternately with the milk, beating smoothafter each addition. Turn into a buttered square tin (8 × 8 × 2inches). Bake in moderate oven (350-f) for about 40 minutes. Serve withbutterscotch or orange sauce. It’s delicious covered with crushedberries or other fruits.

AMISH RECIPES - RHUBARB PUDDING

* Stewed Rhubarb
* Stale cake or bread
* Sugar
* Whites of 2 eggs

Line buttered baking dish with slices of plain stale cake or bread.Fill with sweetened rhubarb. Cover and bake in moderately slow oven(325-f) for 30 minutes. Make a meringue by beating egg whites stiff andadding 4 tblsp. sugar. Remove pudding from oven, cover with meringueand brown in oven.

AMISH RECIPES - CHERRY PUDDING

* ½ cup sugar
* ¼ cup butter
* 2 tsp. baking powder
* 2½ cups flour
* 1 cup milk
* 1 cup cherries, pitted
* 1 egg

Cream together the butter and sugar and add the egg then beat well.Sift the flour and baking powder and add alternately with the milk.Blend well, flour the cherries and stir in. Pour batter into a bakingdish and bake in moderate oven (350-f) for 30 mins. Serve with plain orwhipped cream.

AMISH RECIPES - APPLE PANDOWDY

* 4 tart apples
* ½ cup molasses
* ½ teaspoon cinnamon
* 2 tablespoons butter
* biscuit dough

Pare and slice apples and arrange in a well greased shallow bakingdish. Sprinkle with cinnamon, drizzle over molasses and dot withbutter. Cover with biscuit dough which has been rolled to about ½ inchthickness. Cut gashes in dough to allow steam to escape. Bake inmoderate oven about 375 degrees for 30 minutes. Serve hot, cutting outsquares of the biscuit to use as a base for the fruit mixture. Servewith cream flavored with nutmeg.

AMISH RECIPES - APPLE DUMPLINGS

* rich baking powder
* biscuit dough
* 6 apples, medium size
* ½ cup brown sugar
* ½ teaspoon salt
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* ½ cup raisins
* 2 tablespoons butter

Prepare biscuit dough, roll ¼ inch thick and cut into squares. Pare andcore apples and place one in center of each square. Fill each with aportion of the seasonings, sugar, raisins and dot with butter. Bringcorners of the dough to the top of the apples and seal by pricking witha fork. Bake at 375 degrees for 30 minutes. Serve with cream or milk.

AMISH RECIPES - PUMPKIN CUSTARD

* 2 cups pumpkin, sieved
* 1 cup soft bread crumbs
* 2 eggs, separated
* 1½ cups milk
* 1 cup sugar
* 3 tblsps. butter, melted
* ¼ tsp. salt
* 1 tsp. orange flavoring

Combine ingredients except egg whites in the order listed and mix wellafter each addition. Pour into baking dish or custard cups. Bake in aslow oven (325-f) until mixture thickens and browns. Beat the eggwhites, adding 2 tablespoons of sugar, until stiff, spread on top ofcustard and brown lightly.

AMISH RECIPES - PEACH DUMPLINGS

* 1 cup sugar
* 1 tablespoon butter
* 1 cup milk or cream
* 2 cups sliced peaches
* 1 cup flour
* 2 teaspoons baking powder
* ½ teaspoon salt
* 2 cups hot water

Make a syrup of the sugar with the butter and 2 cups hot water. Add thepeaches. Let this come to a boil. Make dumplings by mixing flour andbaking powder and salt into a fairly stiff batter with milk or cream.Drop large spoonfuls of this batter into the boiling syrup and peaches.Cover and cook for 20 minutes. Serve while hot.

AMISH RECIPES FOR PRESERVES, JAMS AND PICKLES

AMISH RECIPES - MIXED FRUIT PRESERVES

* 3 cups sour cherries
* 3 cups fresh apricots
* 2 cups red raspberries
* 7 cups sugar

Wash and seed cherries. Drop the apricots into boiling water for a fewseconds, remove skins and seeds. Cut into quarters. Wash the berries.Mix the fruit and sugar together and cook quickly, until fruits areclear and tender. Seal in hot jars.

AMISH RECIPES - BREAD AND BUTTER PICKLES

* 1 gal. cucumbers
* 8 onions
* ½ cup salt
* 2 green peppers
* 2 red peppers

Slice cucumbers, onions and peppers. Pack in ice. Let stand 3 hours.Put a heavy weight on top the pickles. A plate with a weight on top isbest. Drain well and combine with:

* 5 cups sugar
* 2 tablespoons mustard seed
* 2 tablespoons celery seed
* 1½ teaspoons turmeric
* ½ teaspoon ground cloves
* 5 cups vinegar

Mix well. Pour over pickles and simmer 30 minutes. Seal in hot jars.

AMISH RECIPES - RASPBERRY RHUBARB JAM

* 3 lbs. rhubarb
* 2½ cups sugar
* ½ cup water
* 2 oranges, juice and rind
* 2 cups raspberries

Skin and cut rhubarb into ½ inch pieces. Add water and sugar, theorange juice and grated peel. Cook all together, stirring frequently toprevent scorching, for 30 minutes, or until clear. Put in sterile jellyglasses and seal.

AMISH RECIPES - CARROT MARMALADE

* 1 lb. carrots
* 1½ lbs. sugar
* 2 lemons
* ½ cup chopped nuts

Clean and scrape carrots, cook until soft, then mash. Add sugar, juiceof 2 lemons and the grated rind of 1 lemon. Cook 20 minutes, stirringfrequently. Add the chopped nuts, pour into hot, sterile jars and seal.

AMISH RECIPES - APPLE AND PEACH CONSERVE

* 2 cups apples, chopped
* 2 cups peaches, chopped
* juice of 2 lemons
* 3 cups sugar

Use tart unpeeled apples and firm ripe peaches, cut into small pieces.Combine with lemon juice and sugar. Cook slowly until the apple istransparent (about 20 minutes). Pour into sterilized glasses, seal.Makes 7 6-oz. glasses.

AMISH RECIPES - SPICED GOOSEBERRIES

* 5 lbs. ripe gooseberries
* 4 lbs. brown sugar
* 2 cups vinegar
* 2 tblsps. cloves
* 3 tsps. cinnamon
* 3 tsps. allspice

Wash and pick over gooseberries. Combine with sugar, vinegar, spicesand cook slowly until mixture becomes rather thick. Pour intosterilized glasses and seal. 5 pints.

AMISH RECIPES - CRANBERRY CONSERVE

* 4 cups cranberries
* 2 large oranges
* 1 cup chopped raisins
* 2 cups hot water
* 4 cups sugar
* 1 cup chopped nuts

Cut oranges into quarters and remove seeds. Grind cranberries andoranges, fruit and rind in food chopper. Add the hot water and bring toa boil. Cook quickly until fruit is soft. Add sugar and raisins. Cookover moderate heat, stirring often, until thickened. Add choppedwalnuts or blanched almonds.

AMISH RECIPES - APPLE BUTTER

* 4 qts. apples
* 2 qts. apple cider
* 2 cups sugar
* 2 cups dark corn syrup
* 1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slicethin. Put the apples into the cider and cook very slowly, stirringfrequently, until it begins to thicken. Add sugar, syrup and cinnamonand continue to cook until thick enough to spread when cool. Seal insterilized jars. Makes 5 to 6 pints.

AMISH RECIPES - SPICED CANTALOUPE

* 3 lbs. cantaloupe
* ½ tblsp. alum
* 2 qts. water
* 3 cups sugar
* 1 pt. vinegar
* 2 sticks cinnamon
* ½ tblsp. whole cloves
* 1 tsp. allspice

Pare the cantaloupe, remove seeds and cut into strips, 1 × 2 inch orsquares. Dissolve the alum in the water and bring to a boil. Add thecantaloupe and cook for 15 minutes. Drain well. Combine vinegar, sugarand spices. Add the cantaloupe and simmer slowly until fruit istransparent (about 45 minutes). Place in hot sterilized jars and seal.

AMISH RECIPES - RED BEET EGGS

When making pickled beets, save some of the spicy pickling liquid andput into it a half-dozen, shelled, hard-boiled eggs. These take on abeautiful color and excellent flavor and are grand as appetizers servedwith crisp hearts of celery. They are also good sliced in sandwiches orsalads.

AMISH RECIPES - GINGER PEARS

* 5 lbs. hard pears
* 3 cups water
* 5 lbs. sugar
* ½ cup chopped preserved ginger
* 3 lemons juice and rind

Pare and core the pears. Dice or cut into thin slices. Add water andcook until tender. Add the sugar, ginger, the lemon juice and gratedrind. Simmer mixture until thick and pears are transparent. Pour intosterilized jars and seal. Makes 5 pints.

AMISH RECIPES - PICKLED BEETS

* 3 lbs. beets
* 1 stick cinnamon
* 1 teaspoon whole allspice
* ½ cup sugar
* 6 whole cloves
* 1 pt. vinegar
* ½ cup water

Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heatvinegar, water, sugar and spices to boiling point. Add beets and boil 5minutes. Pack in sterile jars and fill with hot liquid. Seal.

AMISH RECIPES - CORN RELISH

* 9 ears corn
* 1 qt. vinegar
* 1 cup sugar
* 1 tsp. salt
* 1½ tblsps. dry mustard
* 1 tsp. turmeric
* 1 medium head cabbage
* 2 medium onions, chopped
* 3 red peppers
* 2 green peppers

Cook corn in boiling water for 2 minutes. Dip in cold water and cutgrains from the cob. Chop the cabbage, onion and peppers into smallpieces and add to corn. Mix vinegar, sugar, salt and spices and heat toboiling. Add the corn and vegetables and boil until tender, 20 to 30minutes, stirring frequently. Pour into sterile jars and seal. Thismakes about 8 pints.

AMISH RECIPES - PEPPER RELISH

* 12 sweet red peppers
* 12 sweet green peppers
* 8 small onions
* 1 qt. vinegar
* 1½ cups sugar
* 2 tsp. salt

Seed the peppers and chop fine with the onion. Put into a bowl, coverwith boiling water and let stand for 5 minutes. Drain and cover againwith boiling water, let stand for 10 minutes longer. Place in colanderor cheesecloth bag let drain over night. In the morning add thevinegar, sugar and salt. Boil for 20 minutes. Place in hot sterilizedjars and seal.

AMISH RECIPES - PICKLED GREEN BEANS

* 2 cups green beans
* 1 cup vinegar
* 1 cup sugar
* 1 cup water

Clean and cook whole green beans. Place them in a sterile pint jar.Boil the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beansandseal jar.

AMISH RECIPES - CHOW CHOW

* 2 qts. chopped cabbage
* 1 qt. chopped green tomatoes
* 6 large onions, chopped
* 3 sweet red peppers, chopped
* salt
* 2 lbs. sugar
* 4 tablespoons dry mustard
* 3 tblsp. white mustard seed
* 1½ tablespoons celery seed
* ½ tablespoon ginger
* vinegar to cover (about 8 cups)
* 1 tablespoon cloves

Put each kind of vegetable into a separate bowl and sprinkle a smallamount of salt over each. Let stand 4 hours. Press juice from eachvegetable and combine. Mix the dry ingredients and rub into a paste byusing a small amount of vinegar. Then add all the vinegar and heat toboiling. Put in the vegetables and cook slowly for 20 minutes. Pack insterile jars and seal. Cover jars with boiling water and simmer for 15minutes. Makes 2½ quarts.

Did you like these Amish recipes? Would you like some more?

If you would like the rest of the recipes you can buythe book here. For just $4.99 (American Dollars) you can access more than a 200 authenticAmish recipes. You will be able to download the Amish recipes as an e-book in .pdfformat for a quick download from a 3rd party provider and securenetwork.

Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (9)
Buy the Book Here

We have lots of pageswhere you cancontribute to throughout this homesteading website. We love hearingfrom ourreaders, and hopeyou will be one of those we hear from too. Look around our homesteadingwebsite. If you havefavorite Amishrecipes of your own,please sendit in! All you need to do is type and we will do the rest.

Pleasecheckback fromtime to time for new updates to our homesteading website or get ourlatest news via our free monthly newsletter. Sign up below. There isalways new information being added, almost on a daily basis, just foryou! We hope to see you again!

Authentic Amish Recipes for Dutch Pennsylvania Food and Amish Cooking (2024)
Top Articles
Latest Posts
Article information

Author: Margart Wisoky

Last Updated:

Views: 6242

Rating: 4.8 / 5 (58 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Margart Wisoky

Birthday: 1993-05-13

Address: 2113 Abernathy Knoll, New Tamerafurt, CT 66893-2169

Phone: +25815234346805

Job: Central Developer

Hobby: Machining, Pottery, Rafting, Cosplaying, Jogging, Taekwondo, Scouting

Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.