Amish Recipes

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amish-recipes

BLT Dip

1 lb. bacon
2 tomatoes, ripe, diced
1 C. sour cream
1 C. mayonnaise

Fry the bacon very crisp and drain on paper towels.
When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well.

Just before serving, fold in tomatoes and stir gently until well distributed.

Amish Cinnamon Bread

Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).
Mix in separate bowl the 2/3 c sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Southern Buttery Amish Cornbread Recipe

12 tablespoons butter
1 cup sugar
3 large eggs, beaten
1 2/3 cups milk
3 1/4 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
Directions:

Preheat the oven to 350* F.

Lightly grease a 12 inch cast iron skillet and set aside.
Cream the butter and sugar in a medium mixing bowl until light and fluffy.
In a small bowl, combine the eggs and milk.

In a third (medium) bowl, combine the flour, cornmeal, baking powder, and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.

Pennsylvania Dutch Potato Pancakes

2 med. potatoes, peeled
1 tbsp. lemon juice
1/4 C. butter or margarine, melted
2 tbsp. all-purpose flour
1/4 C. finely chopped onion
1 tbsp. thinly sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. vegetable oil, or as needed
1 tbsp. butter or margarine, or as needed
1/4 tsp. baking powder

Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well.

Pennsylvania Dutch Chicken Pot Pie

1 (3 pound or more) chicken
3 quarts water
1 teaspoon salt

Boil chicken in water until tender and comes off the bone easily. Put chicken & broth in a large kettle (or Dutch Oven), add salt and more water, enough to make a full three quarts again.

1 cup all-purpose flour
1 egg
3 tablespoons broth
2 large raw potatoes, diced
1/4 cup grated onion

Mix egg and broth. Add flour and mix until stiff enough to roll out. Put on floured board and roll thin. Let set for 20 minutes to dry.

Pennsylvania Dutch Chicken Pot Pie Noodle Soup

3 1/2 lbs boneless chicken thighs
3 1/2 quarts water
3 tablespoons chicken soup base
1/2 teaspoon pepper
1 bay leaf
3 celery ribs, diced small, INCLUDE THE LEAVES
1 1/2-2 cups diced carrots
2 leeks, finely chopped, white and light green parts
1 tablespoon chopped fresh parsley
3 medium potatoes, peeled and diced very small
1 lb square pot pie noodles
salt, to taste

Place chicken thighs in a large stockpot. Add the water, soup base, pepper and bay leaf. Bring to a boil.

Pennsylvania Dutch Apple Bake

1/2 lb peeled and sliced cooking apples
1/4 Cup sugar
1 1/2 Tablespoon lemon juice
1/2 Cup honey
1/2 Cup flour
1/4 Cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of cloves
1/4 Cup butter

Arrange sliced apples in bottom of crock. Sprinkle sugar and lemon on top. Pour honey over all.
Combine flour, brown sugar, salt, cinnamon and cloves, stir well. Cut in butter until mixture is consistency of coarse cornmeal.
Sprinkle brown sugar mixture over apples.
Cover and cook on low 8-10 hours or until top crust is browned.

Serve warm.

Amish Cinnamon Bread

Batter:
1 cup butter, softened...
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 C. sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Amish Sauerkraut Balls

1/2 lb. ground pork
1/2 lb. ground beef
1 medium minced onion
1 (16 oz.) can sauerkraut (undrained)
1 T. chopped parsley
1 tsp. lemon juice
1 T. Worcestershire sauce
1 tsp. soy sauce
1/2 T. horseradish
1/2 tsp. dry mustard
1 tsp. Tabasco sauce
1 egg, beaten
1 T. Parmesan cheese
1/2 tsp. garlic salt
1 tsp. poultry seasoning
1 C. saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

Breading
3 eggs
1/3 C. milk
1 C. (or more) dry bread crumbs
1 tsp. poultry seasoning

Amish Pickle Relish

1 gallon ground cucumbers
1 pint ground onions
1 /2 cup salt
6 cups sugar
3 cups vinegar
1 cup water
3 teaspoons celery seed (optional)
3 teaspoons dry mustard (optional)
3 teaspoons turmeric

Take ground cucumbers and onions and add salt and mix well. Let set 3 hours then drain well.

Boil together water, vinegar, and sugar. Add celery seed, dry mustard, and turmeric.
Pour this over drained pickles and onions.
Put in pint jars and cold pack.

Amish Broccoli Salad

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

Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions.
Mix well. Let stand at least 1 hour or more before serving

Amish Slaw

1 med. head cabbage (chopped)
1 carrot, small slices
2 sm. onions, cut in rings
1 C. celery
1 green pepper
1/2 C. vinegar
1 1/2 C. sugar
1 tsp. mustard seed
1 tsp. celery seed
Salt and pepper

Mix vinegar, sugar, mustard seed, celery seed, and salt and pepper in separate bowl. Mix all ingredients well.
Pour over veggies, store covered in refrigerator.

Amish Waldorf Salad

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 can (20 oz.) pineapple chunks or tidbits, drained, reserve juice
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 C. coconut

Take 1 cup pineapple juice, 2/3 cup sugar, 2 tablespoons cornstarch, dash of salt. Cook, stirring constantly until thickened.
Set aside to cool.

Mix fruit and other ingredients together.
Pour cooled dressing over fruit.

Refrigerate.

Amish Potato Salad

1 C. raw bacon
1 onion, chopped
3 tbsp. flour
1 1/2 C. water
2/3 C. vinegar
1/2 C. parsley, minced
2/3 C. sugar
2 tsp. celery seed
6 C. almost done red potatoes, sliced

Sauté onion and bacon together, then add flour and cook together for one or two minutes.
Mix water, vinegar, parsley, sugar and celery seed and add to bacon mixture.
Pour over almost done potatoes and bake for 45 minutes in a 375 degree oven

Amish Pumpkin Pancakes

1 C. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 C. milk
2 tbsp. melted shortening
1/2 C. canned pumpkin or mashed sweet potato, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.

Bake on hot, lightly greased griddle, turning only once.
Serve hot with butter and syrup or powdered sugar.

Amish Pancakes

2 C. cake flour
2 tsp. baking powder
1 tsp. salt
1/2 c. sugar
1 egg
1 C. milk
1/4 C. shortening, melted

Measure sifted flour into sifter, add baking powder, salt and sugar. Beat eggs in bowl. Add milk and blend.
Sift dry ingredients into mixture gradually. Add melted shortening. Beat with mixer.

Bake on hot griddle.

Amish Waffles

2/3 C. all purpose flour
2/3 C. sifted cake flour
1 C. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract

Topping:
1 C. water
7 Tbsp. sugar
1 1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 oz. frozen blueberries, defrosted
5 1/4 oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Mix batter ingredients together in order just until smooth.
Bake in waffle iron according to manufacturer's directions.

Amish Apple Pancakes

2 Granny Smith apples, peeled, cored and sliced
1 C. flour
1 C. milk
6 eggs
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. nutmeg
2 tbsp. butter

In mixer or blender, beat flour, milk, eggs, vanilla, salt, and nutmeg; set aside.
Heat oven to 475 degrees. In cast iron skillet for 5 minutes, add 2 tablespoons butter; melt. Add sliced apples and fry 2 to 3 minutes.
Pour mixture over apples.
Bake at 475 degrees for 15 minutes. Reduce heat to

425 degrees for 8 to 10 minutes. Sprinkle with powdered sugar. Cut in wedges.

Serve with syrup or jam and bacon.

Amish Styled Baked Beans

1 can kidney beans
1 can butter beans
1 can pork & beans
4 slices bacon
2 sm. onions, chopped
1 C. brown sugar
1 C. catsup
1 tsp. prepared mustard

Drain kidney and butter beans. Mix beans together. Fry bacon, but don'tbrown it.
Put beans, bacon and onions in casserole. Add sugar, catsup and mustard.

Mix well and bake at 350 degrees for 1 hour

Amish Noodles

3 eggs
2 C. flour (approximately)
1/2 tsp. salt

Beat 3 eggs until frothy, add and stir flour until dough texture. Knead until smooth.
Turn into floured cutting board. Roll dough turning often until thin, let noodle dough dry 45 minutes - turn and dry 1/2 hour.
Cut into noodles size.
Drop into boiling beef or chicken stock, reduce heat and cook at rolling boil about 20 minutes.

Noodles boiling, begin to make their own gravy -
season to taste.

Amish Cherry Bars

1 cup margarine
1 1/2 cups sugar
3 eggs
2 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
21-ounce can of cherry pie filling or equivalent homemade amount

Preheat oven to 350 degrees.
Mix margarine, sugar, eggs, flour, baking powder and salt in a large bowl. Mix until well-blended.
Spread two-thirds of batter into a 10- by 15-inch pan. Pour pie filling over.
Drop rest of batter on top and spread.

Bake for 30 to 40 minutes.

Cool and then cut into 1-inch square bars

Recipe From The Amish Cook

Amish Bread Pudding

13 slices white bread, cut into quarters
1 1/2 cups orange juice
1/4 cup (1/2 stick) butter
1 cup sugar
2 eggs
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cinnamon

Preheat the oven to 325 degree F.

In a large bowl, combine the bread and orange juice and beat with an electric mixer until smooth.

In a medium-sized bowl, cream the butter and sugar until light and fluffy; add the remaining ingredients and mix until creamy.
Add to the bread mixture; mix well.

Amish Scalloped Corn Casserole

1 can creamed corn
2 eggs, beaten
2 tablespoons sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch

Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture.
Put into greased casserole dish.
Bake at 350 degrees for 45 minutes.

Amish Potato Salad

6 md Potatoes
1 sm Onion, chopped
1 C Celery- chopped
1 tsp. Celery Seed
1 tsp. Salt
4 Hard cooked Eggs, diced

Cook potatoes in their jackets until soft. Cool, peel, and dice. Mix potatoes gently with the remaining 5 ingredients; then add to the
dressing.

Dressing:
2 Eggs, well beaten
3/4 C. sugar
1 tsp. Cornstarch
Salt to Taste
1/4 to 1/2 cup vinegar (to taste)
1/2 C. Cream or evaporated milk
1 t Mustard
3 T butter, softened
1 cup Mayonnaise

Mix Eggs with sugar, cornstarch and salt. Add vinegar, cream and mustard.
Cook until thickened.

Amish Country Peanut Butter Fudge

1 2/3 cups Peanut butter chips
3/4 cup Evaporated milk
2 1/4 cups Granulated sugar
1/4 cup Unsalted butter
7 ounces Marshmallow cream
1 teaspoon Vanilla

1. Butter a loaf pan.
2. Place peanut butter chips into a medium bowl.
3. In a heavy 3-quart saucepan, combine sugar, marshmallow creme, evap. Milk and butter.
Cook over med. Heat, stirring constantly, until mixture boils; boil and stir 5 mins.
4. Remove from heat; stir in vanilla.
5. Immediately stir mixture into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Cool completely.

Graham Cracker Streusel Coffee Cake (PA Dutch)

Streusel:
Use one pkg graham crackers, (9 full ones)
1 cup brown sugar
1 stick and 3 Tbsps melted butter
1 1/2 cups pecans
2 tsps cinnamon
Put your graham crackers in a Ziploc bag, close it and roll with rolling pin until crushed, put in large bowl. Add other dry ingredients.
Melt butter pour over and mix thoroughly.
Set aside.

Cake:
1 box (18 1/4 oz) white cake or French vanilla cake mix
1 box of instants (3.12 oz) French vanilla pudding
3 eggs
1/4 cup oil
1 cup water

Beat together until thoroughly mixed. Pour half into a greased 13X9X2 baking pan.

Pennsylvania Dutch Crumb Coffee Cake

4 cups unsifted flour
1 teaspoon baking powder
2/3 cup shortening
1/2 teaspoon salt
2 1/2 cups granulated sugar
1 teaspoon cinnamon
2 eggs, prebeaten
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup brown sugar
1/2 cup coconut

Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
In separate bowl, mix the eggs, buttermilk and baking soda together.
Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
There will be some small lumps in the batter.

Amish Skillet

1 lb Ground Beef, Browned
1 cup Potatoes, Peeled & Sliced
1 cup Carrots, Peeled & Sliced
1/2 cup Onions, Diced
1 can Cream Of Mushroom Soup
8 oz Cheddar Cheese, Shredded

Spread beef in a skillet; layer potatoes, carrots and onion on top.
Spoon soup over top and sprinkle with cheese.
Cover and simmer over low heat until vegetables are tender, about 30 minutes.

4-6 Servings

Amish Potato Noodle Dumplings Soup

1 1/2 cups water
3 medium potatoes, peeled and grated
1 celery rib, finely chopped
1 small onion, finely chopped
1/2 cup diced cured or smoked ham
1 large egg, lightly beaten
1/2 cup all-purpose flour
1 teaspoon salt
4 cups milk
1/8 teaspoon celery seeds
2 tablespoons finely chopped fresh parsley or chives

Bring the water, potatoes, celery, onion and ham to a simmer in a large saucepan; cook for 20 minutes.

In a medium bowl, mix the egg, flour and 1/4 teaspoon of the salt.
Using floured hands, pull into stringy lumps; add to the potato mixture.

Amish Chestnut Stuffing

1 pound fresh chestnuts
1/2 cup melted butter or margarine
4 cups bread crumbs
2 well beaten eggs
1/2 cup chopped celery
1 1/2 teaspoon salt
4 teaspoon poultry seasoning
1/2 cup chopped celery

Wash chestnuts, make two slits on each shell, and bake for 15 minutes at 475 degrees.
Shell, boil in water to cover for 20 minutes. Chop fine.
Mix with the melted butter, bread, crumbs, salt, poultryseasoning, egg and celery.
Toss well.

Yields enough to stuff a 18 pound bird.

Shelling Chestnuts Pan/Oven Method