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A preview of one of the recipes from
Seven Sweets & Seven Sours
A Granny Hanny Amish Country Mystery.
This is one of Hannah’s quilt class favorite deserts from their fundraising "Seven Sweets & Seven Sours - Yummy for the Tummy" cookbook.
Winter Seven Sweets Pie
¼ cup chopped almonds
1 cup fresh cranberries
½ cup golden raisins
½ cup chopped dried apricots
¼ cup chopped dates
¾ cup water
1/3 cup orange juice
2 teaspoons grated lemon peel, or 1/8 to ¼ teaspoon lemon oil
1 cup plus 2 tablespoons granulated sugar
½ teaspoon cinnamon
¼ teaspoon allspice
1 egg, well beaten
¼ cup bread crumbs
1 tablespoon butter, melted
1 tablespoon sugar
2 unbaked 9" pie crusts (dough for a double-crust 9" pie)
INSTRUCTIONS
Spread almonds in a pan and bake at 350° F for 10 minutes, or until golden brown. Set aside.
Spoon filling into crust. Sprinkle with almonds. Place top crust on pie and seal,* fluting edges decoratively. Cut slit in top crust. Brush crust with melted butter, and sprinkle with sugar.
Bake pie on the lowest shelf of a preheated 425° F oven for 10 minutes, then reduce heat to 375° F and bake an additional 30 to 35 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and cool completely on a wire rack. Serve warm or at room temperature, with ice cream, if desired.
This is a recipe served at an Amish quilting party I attended. The hostess made sure it didn’t get too near to the quilt in progress.
Marion’s Yogurt Dip
Use a rubber band to secure a paper coffee filter over the mouth of a deep cup or jar. Slowly pour 8 ounces of plain yogurt onto the filter. Let drain for one hour. In a bowl, mix the thickened yogurt with 1 small minced garlic clove, 1 tablespoon chopped fresh parsley, and salt and pepper to taste. You can get very creative, adding any of the following ingredients (drain well): chopped sweet ( bell ) peppers, sweet, green or red onion, chopped avocado, finely chopped sweet bologna or salami. Serve with sturdy chips or crackers.
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Overnight Orange French Toast
Ingredients: Strawberry orange butter
In a food processor, combine the following:
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CUSTARD "COMFORT FOOD" PIE This is a great pie to easily put together. It's comfort food for a dreary winter day. Enjoy!
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New Year's Banana Nut Bread Baked in a Jar.
This makes a great gift for friends and neighbors. It's also a fun hostess gift. Cut a circle of fabric or an apporpriate card and place over the lid and under the ring to decorate.
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CURRIED PUMPKIN-APPLE SOUP 3 tbs. Olive oil
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JUST-IN-TIME TURKEY POT PIE (I really cheat and make a white sauce in the microwave, but, of course, the Amish would do it the old fashion way, as they don't use microwaves. Most Mennonites, however, do and this recipe came from a Mennonite friend who gave it her own twists, as most good cooks do.)
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TOFFEE COOKIES
Thanks to Cassie Ziegler
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A German chocolate type sponge cake-like creation.
INGREDIENTS:
* * * *
AMISH COUNTRY SUMMER BOUNTY
4 ears of fresh corn, cooked and cut from the cob
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PLAIN DELCIOUS CHOCOLATE CAKE
1/2 cup (1 stick) butter, softened
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Bethany's No Bake Summer Fruit Pie
Ingredients
Three Favorite Pie Crusts to Die For
Amish Never Fail Pie Crust
8 slices French bread
¼ cup butter or margarine
½ cup brown sugar
¼ tsp cinnamon
1 tsp grated orange rind
4 eggs, slightly beaten
2/3 cups orange juice
Melt butter or margarine in a 9 x 13 inch baking pan. Mix together brown sugar, cinnamon and orange rind and sprinkle evenly over melted butter. Mix together eggs and orange juice. Dip bread slices in liquid mixture and place in prepared pan. Pour any leftover liquid over bread slices. Bake at 400° for about 15 minutes or until golden brown. Turn out of pan immediately. Sprinkle with powdered sugar.
The recipe can be made the night before (up to baking) and then popped in the oven in the morning. Don't overbake as the brown sugar will caramelize. It also doesn't need syrup, because it makes its own, but it is delicious topped with a dab of strawberry orange butter.
Serves 4 - 6
½ lb. fresh strawberries (cleaned and crushed)
½ lb. soft butter
¾ lb. confectioners' sugar
¼ cup finely grated fresh orange rind
Blend until smooth, refrigerate, tightly covered up to five days.
FROM MARY AND KATE'S PIE STAND AT THE GREEN DRAGON FARMER'S MARKET
EPHRATA, PA
1/3 Cups Sugar
3 Cups Milk
2 tsp. Flour
1/4 tsp. Nutmeg
1/4 tsp. Allspice
1 tsp. lemon rind
1/2 tsp. Salt
3 Eggs
1 9" unbaked pie shell *
Combine sugar (if your need to limit sugar, use "Splenda," following the package directions to substitute for sugar), flour, salt and eggs and mix until smooth.
Heat milk to boiling point.
Add 1 cup hot milk to egg mixture.
Pour that into the remaining hot milk.
Pour into unbaked pie shell*.
Sprinkle nutmeg over top.
Bake at 350° F. for 45-60 minutes.
* See archived recipes for pie crusts
Using the same basic recipe you can substitute different fruits and vegetables to make other varieties.
Yields: 8 pint jars
Ingredients:
* 2/3 cup shortening
* 2 2/3 cups white sugar
* 4 eggs
* 2 cups bananas, mashed
* 2/3 cup water
* 3 1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 2/3 cup chopped pecans
1. Cream shortening and sugar. Beat in eggs, bananas, and water.
2. Sift
together flour, baking powder, soda, salt, cinnamon, and cloves. Add to
banana mixture. Stir in nuts. Pour mixture into greased WIDE MOUTH pint
jars, filling 1/2 full of batter. Do NOT put lids on jars for baking.
3. Bake at 325 ° F (165 ° C) about 45 minutes.
4. When done, remove
one jar at a time from the oven. Clean sealing edge with paper towel or cloth
and screw lid on firmly. Turn the jars upside down. The heat will vacuum seal the jar and make it keep one year.
Substitutes for banana:
2 cups shredded apples or carrots; 1 bag whole fresh cranberries, ground;
1 can whole cranberry sauce; 1 3/4 cups applesauce plus 1/4 cup pineapple;
1 3/4 cups applesauce plus 1/4 cup raisins; 2 cups canned pumpkin; 2 cups
apricots; 2 cups zucchini.
Thanks to Patricia Gebo, editor of The Cat Who Fan-Club Cookbook, who shared the original Christmas bread in a jar recipe. I just put a spin on the name.
1 clove garlic, mashed
1 ½ c chopped onion
1 large apple, peeled/chopped
1 tbs. curry powder
2 c pumpkin puree
4 c chicken broth (for Vegetarians, you can use vegetable broth, available in bouillon cubes or canned)
1 c milk (I use 2% milk)
Salt and pepper
1 medium Size fresh pumpkin
Directions:
Using a sharp knife, cut lid from a pumpkin large enough to hold 10 cups of liquid (a medium size one) and scoop out pumpkin seeds and excess membrane with a scraping tool Remove pumpkin meat evenly from all sides until you have two cups, being cautious not to cut too deeply. Set aside.
Cut the pumpkin meat into chunks, cover with water, bring to a boil and cook until forked tender, drain water and immediately puree pumpkin with a potato masher or an electric blender. Set aside.
Heat olive oil in 6 qt. saucepan. Saute garlic, onion and apple. Stir in curry powder and cook for 1 minute, stirring constantly. Add pumpkin and broth, bring to a boil, stirring occasionally. Reduce heat and simmer about 30 minutes. Puree all in blender or food processor. Return to saucepan and stir in milk and butter. Season with salt and pepper to taste. Serves 6-8.
Serve in a cleaned out pumpkin shell, or use a conventional tureen. I decorate the pumpkin shell with a few colorful leaves (real or fake) secured with halved toothpicks . . . careful not to poke the pumpkin too deeply or you will have a soup sieve! Set the pumpkin on a sturdy tray before adding soup. If desired, serve with side dish of sour half and half to which a bit of pumpkin pie seasoning (or equal parts of cinnamon and nutmeg, along with a dash of ginger and allspice have been added).
INGREDIENTS:
6 tablespoons (¾ stick) unsalted butter
1 cup finely chopped yellow onions
½ cup finely chopped celery
Salt and freshly ground black pepper to taste
6 tablespoons all-purpose flour
2 cups canned low-fat chicken broth
1 cup no fat Land of Lakes half-and-half (or 1 cup low fat milk)
1 cup peeled and diced potatoes, cooked in boiling salted water until tender, 4 to 5 minutes
1 cup leftover yams, sweet potatoes, or cooked carrots, sliced or cubed
1 cup green frozen baby peas, defrosted, but not cooked (or used leftovers if they are not mushy)
2 cups cooked turkey, cut in small chunks, or bite sized pieces
2 tablespoons chopped fresh parsley leaves, or one teaspoon of dried
1 tablespoon chives, or finely chopped onions
1 teaspoon poultry seasoning
1 recipe Mom's pie crust
Directions:
1. Preheat the oven to 400 degrees. Spray a 9x9x2-inch baking pan with PAM, or lightly oil.
2 A. If you decide to use the time saving microwaving method for white sauce, here are the directions: In a 4-cup Pyrex (or other microwave safe container, melt the butter about 40 seconds; add the flour and whisk smooth. Add the milk, cover loosely with wax paper and cook in 2 minute increments, whisking after each time until mixture comes to a full boil. remove carefully from microwave and slowly whisk in room temperature chicken broth. Add onions and celery and set aside, covered.
OR:
2B. Heat the butter in a large frying pan over medium-high heat. Add the onions and celery, season with salt and pepper, and cook, stirring, for 2 minutes. Stir in the flour and cook, stirring, for 3 to 4 minutes to make a blond roux. Stir in the chicken stock and bring the liquid to a boil. Reduce the heat to medium-low and simmer until the sauce begins to thicken, 4 to 6 minutes. Stir in the half-and-half or milk and continue to cook for another 4 minutes. Season with salt and pepper. Stir in the potatoes, carrots, peas (or any other leftover Thanksgiving vegetables), turkey, and parsley, poultry seasoning; add salt and pepper to your liking, and mix well.
3. Pat half the pie crust into the pan going well up the sides (or you can roll it out). Pour the filling into the prepared pan. Place the second crust (which you have either rolled out or patted out into a rectangle big enough to cover the pan, on top of the filling. Carefully tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges, with a fork, cut vents in the top crust, and place on a baking sheet. Bake until the crust is golden brown, about 25 to 30 minutes. Let cool for 5 minutes before cutting into squares to serve.
Mom's Pie Crusts (Of course you can use your own pie crust recipe, or see archived recipe section on this list for alternates)
Makes enough for top and bottom of pot pie
Ingredients:
3 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon poultry seasoning
1 ½ cups Crisco
4 to 5 tablespoons ice water, as needed.
(you could use your own recipe for pie crust, just add poultry seasoning)
Directions:
1. Combine the flour and salt in a large mixing bowl. Add the Crisco and work it in with your hands, or two forks until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, working it in, adding only as much as you need to make a smooth ball of dough. Wrap it in Saran wrap and refrigerate for at least 30 minutes.
2. Remove the dough from the refrigerator and place it on a lightly floured work surface. For 2 crusts, cut the dough in 2 equal pieces and put the second half back in the refrigerator. For each crust, roll out the dough on the floured surface into a square about 14 inches across and 1/8 inch thick. Gently fold the square of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a square baking pan. You can also pat into two rectangles, one larger for the bottom crust and slightly smaller for the top crust. Fill and proceed as directed in the recipe.
Cassie calls these the easiest cookies to make in her extensive cookie recipe collection. They are perfectly delicious with a cup of coffee or a glass of milk.
1 c. soft butter
2 c. brown sugar
2 eggs
3 1/2 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 c. finely chopped nuts
Mix well butter, sugar and eggs. Sift together flour,
salt, soda. Stir in. Add nuts. Shape in 2 rolls, 2
inches across. Chill. Slice dough 1/8 inch thick. Bake
at 400 degrees for 8 to 10 minutes on ungreased cookie sheet.
Rose Yoder calls this recipe:
"Yummy for the Tummy" Cake Roll
1 can (14 ounces) sweetened condensed milk
2 large egg yolks
3 large eggs
1/2 cup coconut flakes
1/2 cup chopped nuts
1/4 cup butter
2 teaspoons vanilla extract
1 cup sugar
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup water
PREPARATION:
Line 15x10 inch jellyroll pan with aluminum foil, extending foil about
1 inch over ends of pan. Grease the foil.
In medium bowl, combine milk, 2 egg yolks, coconut, nuts, butter
and 1 teaspoon vanilla extract; mix well. Spread batter evenly into
prepared pan. In large mixer bowl, beat 3 eggs at high speed until
fluffy. Gradually beat in sugar then beat 2 minutes. Add remaining
ingredients and beat 1 minute. Pour evenly over coconut mixture
in pan. Bake 20-25 minutes at 350 degrees or until cake springs
back when lightly touched. Sprinkle generously with powdered
sugar and immediately turn onto towel. Peel off foil; beginning at
narrow end, roll up cake, jelly-roll fashion. Place on serving plate
seam side down. Cool. Sprinkle with additional powdered sugar
and drizzle with chocolate glaze.
Chocolate Glaze: In small saucepan, over low heat, melt 2 ounces
semi-sweet chocolate with 2 tablespoons butter; stir until smooth.
Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately
drizzle the chocolate glaze over German chocolate cake roll.
VEGETABLE MEDLEY
Recipe courtesy of Susie Lantz
4 firm fresh tomatoes, peeled (plunge into boiling water briefly, and the skins slip off) and seeded, then chopped.
1 each red, yellow and green bell pepper, chopped
4 each small zucchinis and small summer squash, chopped
1 Vidalia or Walla Walla-type sweet onion, or red onion, peeled and chopped
1/2 cup tarragon flavored vinegar, or light balsamic vinegar is okay
1 T. lemon juice
2 cloves of garlic, roasted in oven or microwave, (if you have one), then cooled and mashed. You could use 1/2 t. powdered if you don't have fresh.
1 T. each dry and Dijon mustard
1/2 t. each salt and pepper, or to taste
1/4 cup sugar, or Splenda
1/3 cup extra virgin olive oil
1/4 cup each chopped fresh parsley, dill and chives
Combine chopped veggies in large bowl and toss to mix.
Whisk together remaining ingredients and pour over veggies, tossing to coat.
Marinate, covered, in refrigerator for 24 hours, tossing occasionally
Susie says: "I grow just about all these veggies in my garden patch in Lancaster County. You can substitute with pretty much whatever vegetables you have available in the summer. It will still be real tasty."
(It's the potatoes that make the cake so moist and the chocolate which makes it irrestible. Thanks to Bertha, from Gordonville, for suggesting it. She said the original recipe came from a notebook of her mother's recipes from the 1930's. It has been updated).
2 teaspoons baking powder
2 cups sugar (Splenda can be used instead)
Dash ground cinnamon
3 eggs, separated
1/2 cup milk
1 cup hot mashed potatoes
1/2 teaspoon vanilla extract
1/2 cup Hershey's cocoa
1/2 cup chopped nuts
2 cups all purpose flour
Heat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch baking
pan. (Parchment paper, lightly oiled, if you have it, makes it easy to remove the cake from the pan), In large mixer bowl, beat butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Gradually add mashed potatoes, beating until well blended. Stir
together flour, cocoa, baking powder and cinnamon; add alternately
with milk to butter mixture. Stir in vanilla and nuts. In small mixer bowl,
beat egg whites until stiff peaks form; fold into chocolate batter. Pour
batter into prepared pan. Bake 35 - 40 minutes or until wooden
toothpick comes out clean. Frost with
Chocolate Icing.
Yield: 12 to 15 servings.
UPDATED QUICK CHOCOLATE ICING
This icing will just be a topping on the cake
2 12-oz.bags of Hershey bits, (any flavor, but I prefer semi-sweet). Immediately sprinkle the bags of bits evenly on the still warm cake in the pan. Wait until the chocolate melts, and is soft enough to spread. With a butter knife, gently spread. You can sprinkle with chopped nuts, if you like.
Cool in the pan on a wire rack.
This version of the cake is ideal to take to parties, pot-lucks, etc. as its easy to transport.
Or, you can use:
TRADITIONAL CHOCOLATE ICING
In this version, the top and the sides will be thinly frosted out of the pan.
1/4 cup Hershey's Cocoa
6 tablespoons boiling water
3 cups powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped nuts
In medium bowl, stir together cocoa and water until smooth.
Gradually add powdered sugar, beating until of spreading
consistency. (Additional boiling water may be needed.) Stir in vanilla
and nuts. Yield: About 1 1/2 cups or enough for top and sides of 13 x 9 x 2 inch
cake.
1-1/4 cups HONEY MAID Graham Cracker Crumbs (you can buy
them as crumbs or just crush your own in a sealed plastic bag)
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,
softened - lite version is fine
1/4 cup powdered sugar
1/4 cup milk- low (1 or 2%) fat works just as well
grated peel and juice from 1 medium lemon
3 cups thinly sliced peeled fresh peaches
(3 to 4 medium peaches), divided
1 cup thawed COOL WHIP Whipped Topping- Light works just fine
1/4 cup apricot jam, heated- all fruit jam is fine
1/4 cup fresh raspberries
DIRECTIONS
Mix crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
Beat the cream cheese and powdered sugar in medium bowl by hand, or with electric mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust.
Top the pie with remaining 2 cups peach slices. Brush apricot jam over peaches. Fill in the space on top with the raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie (if there is any in refrigerator.
Note: We call this "Hot Day" Pie, because it will not heat up the kitchen.
Plus An Alternative Pie Crusts Primer
Ingredients:
4 cups all-purpose flour
1 1/2 teaspoons salt
1 egg, beaten
1 tablespoon granulated sugar
1 1/2 cups Crisco
1 tablespoons vinegar
1/2 cup water
Blend flour, sugar and salt. Cut in Crisco.
Mix together egg, water and vinegar. Add to flour. Chill before rolling This will keep for days in the refrigerator and will be easy to roll.
Hint: When making a fruit pie, put the bottom crust in the oven and bake for five minutes while you are rolling out the top crust/ Then put in the filling and put on the top crust. The bottom crust will not get soggy.
No Fail Oil Pie Crust
Ingredients:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk
Directions:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface
Thoroughly Modern Pie Crust
Easy, foolproof pie crust -- made easy by using your food processor. Prep time includes chilling time.
Ingredients:
1 1/2 cups flour
1/2 cup very cold unsalted butter, cut into 1-inch pieces
1/2 teaspoon salt
1/4 cup ice cold water
1. Insert metal blade into your food processor.
2. Add flour, butter and salt and process until mixture is like coarse meal; it takes about 8 to 10 seconds.
3. Add ice water and pulse, not process, until dough begins to clump together; don't let it form a ball.
4. Remove dough from processor and place in a freezer-size plastic storage zippie bag.
5. Work through the bag to press dough together into a ball; then press into a flat disc.
6. Refrigerate dough for at least 1 hour.
7. When you need it, roll dough out onto a lightly floured surface.
8. Makes enough dough for a single 9 or 10-inch pie shell.
The secretis the ice-cold butter, the ice-cold water, and not letting it process too long. You can work with it without it getting tough.
Alternative Pie Crust Primer
Thanks to Ellen's Kitchen
Hash Brown Pie
(adapted from "The Inn at 410 Bed and Breakfast")
The hash brown "crust" is unique and delicious. Using frozen shredded potatoes allows you to press as much moisture out of the potatoes as possible. Find a brand of frozen hash browns with no fat and reasonable amounts of sodium.
9" pie plate (4-6 servings). Double recipe for a 9"x13" pan.
About 2 cups (12 ounces) frozen shredded potatoes,
thawed (1/2 of a 24 oz pkg.)
1-2 tablespoons grated onion, carrot or bell pepper, OPTIONAL
3 tablespoons vegetable oil or melted butter
Preheat oven to 425 degrees. Spray 9" pie plate with nonstick cooking spray. Press thawed potatoes between paper towels to absorb moisture. Make a crust of potatoes by mixing with onion, carrot or bell pepper and by pressing them firmly along bottom and sides of pie plate. Use pastry brush to brush with the 3 tablespoons melted butter or vegetable oil. Bake 20 minutes before filling. Pre-baking can be done the night before and refrigerated.
Crescent Roll Quiche Crust
Refrigerator Crescent Rolls OR
2 -3 cups Refrigerator Angel Biscuit Dough
Softened butter
Rather bready, but works for the less dainty fillings. The crescent rolls or dough are used as a single sheet of dough, squeezed together at the seams to line your quiche pan. Cover with softened butter and use a fork to prick this crust before you pour in other ingredients.
Bread or Cracker Crumb Crust
Dry toasted bread crumbs or cracker crumbs (about 2 1/2 cups for 9" crust and topping)
Soft butter or soy margarine
For a crumb crust quiche, butter the pie plate with 2-1/2 tablespoons soft butter, then cover with toasted bread crumbs, pressing them firmly into the butter. Chill well in the freezer, fill with your favorite quiche filling recipe, and bake as directed.
Cheese Pie Crust
9" bottom crust
1 cup all-purpose flour
1/3 cup butter
2 ounces (1/2 cup) sharp cheddar cheese, shredded
3 tablespoons cold water
Combine flour and cheese in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in water with fork just until flour is moistened. Shape into ball; flatten slightly.
Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides.
Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill and bake according to pie. For baked unfilled pie shell, prepare dough as directed above. Prick crust all over with fork before baking. Bake at 475° F for 8 to 10 minutes or until lightly browned.
Nutrition Facts (1/6 of single crust) Calories: 200, Protein: 4 g, Carbohydrate: 16 g, Fat: 13.3 g, Cholesterol: 33 mg, Sodium: 132 mg, Fiber: 0
Cottage Cheese Crust
1/2 cup flour
1/4 cup low-fat cottage cheese
3 tablespoons butter
1/4 teaspoon salt
Combine flour and salt. Cut margarine into flour until mixture resembles coarse meal. Mix in cottage cheese until it forms a soft dough. May be used immediately or chilled.
Serving size is 1/6 of a pie. There are 93 calories per serving, each containing 7 grams of fat, less than 1 milligram of cholesterol, and 135 milligrams of sodium.
Rice Crust
9"- bake 10 minutes before filling
1 1/2 - 2 cups cooked rice
1 beaten egg or 2 beaten egg whites
salt, pepper, teaspoon green herb, OPTIONAL
Crust: Mix together rice, egg and soy sauce. Spread evenly to cover well-buttered quiche or pie pan, press well against the side. Bake crust at 350 degrees for 10 minutes. Remove from oven, fill and bake.
Rice Pizza Crust
Spread this into a 12" / 30 cm pizza pan and pre-bake at 400° F for about 4 minutes before filling. Once you put on the toppings, bake about 15 minutes (till lightly brown).
3 cups rice
1-2 tablespoons oil, OPTIONAL
1-3 tablespoons grated or shredded cheese or soy cheese, OPTIONAL
Toasted Coconut Crust:
In small bowl, combine 2 c flaked coconut with 1/4 c softened butter or margarine. OR 1/2 cup coconut milk or cream. Press into 9" pie pan. Bake at 325° F, 20 min or until golden; chill.
Chocolate Coconut Crust:
In medium bowl, combine 1 square (1 oz) melted unsweetened chocolate and 2 tablespoons milk; stir in 2 cups flaked coconut and 1/2 cup confectioners sugar. Press into 9" pie pan; chill.
Oatmeal-Coconut Crust
1 cup rolled oats
1/2 cup flaked coconut
1/3 cup softened butter
1/4 cup brown sugar.
Toast oats in a shallow pan at 375° F about 7 minutes until golden. Mix in coconut, softened butter, and sugar. Press into 9 inch pie dish
Chocolate Crunch Crust
1/3 cup margarine
3/4 cup chocolate bits
3 cups Rice Krispies, toasted
Combine the above and stir over low heat just until melted. Stir in until coated.
Press in lightly greased 9 inch pie plate and chill.
Crunchy Oat-Nut Crust
3/4 cup flour
1/2 cup quick oatmeal
1/2 cup chopped nuts
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup melted butter
Mix together thoroughly. Press into 9 inch plate. Bake at 375° F for about 12 minutes. Cool before filling with any cold filling.
Corn Flake Crumb Crust
1 1/3 cups corn flakes crumbs (takes 3 cups corn flakes)
2 tablespoons sugar
1/4 cup melted margarine
Mix together thoroughly. Press into 9 inch plate. May use as is or bake at 375° F for 5 to 7 minutes. Will hold up slightly better and has crisper taste when prebaked.
Spiced Nut Crust
Walnut for pumpkin, pecan for fruit
1 cup flour
1/2 cup finely chopped nuts
1/4-1/2 cup brown sugar
1/2 teaspoons cinnamon
1/2 cup melted butter
12-16 nut halves for garnish
Mix the above together thoroughly. Press into 9 inch pie plate. Use a fork to prick the crust.
If desired, press nut halves onto rim of pie crust. Prebake at 350° F for 8 minutes, or fully bake in 15.
Peanut-Sesame Crust
1 cup flour
1/3 cup dry-roasted peanuts
2 tablespoons sesame seeds, toasted
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons peanut oil
1 tablespoon vegetable oil OR extra-light olive oil
2 to 3 tablespoons ice water
Preheat oven to 400° F.
In food processor combine flour, peanuts, sesame seeds, sugar, and salt. Process until nuts are finely ground. Transfer to large bowl.
In small bowl, whisk together peanut oil, olive oil, and 2 tablespoons ice water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined (add another tablespoon of ice water only if necessary for dough to hold together). Shape dough into 1/2"-thick disk.
Roll dough out between 2 sheets of lightly floured waxed paper into a 11" circle (1/8" thick).
Transfer dough to 9" tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork.
Line dough with waxed paper or foil and fill with beans, or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling.
Whole Grain Pie Crust
2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water
Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water.
Pattycake No Roll Pie Crust
1 1/2 cup flour
2 teaspoons sugar
pinch of salt
2 tablespoons milk
6 tablespoons vegetable oil to fill 1/2 cup
Mix directly in your pie plate the flour, sugar and salt. Place the 2 tablespoons of milk in a 1/2 cup measuring cup; fill the 1/2 cup with vegetable oil. Mix together. Pat in your pan. Bake in a 425° F oven until brown.
**NOTE: this is a time saver for cream pies or fresh fruit pies.
Cookie Crumb Crust
Cookies can be chocolate wafers, ginger snaps, vanilla wafers, graham crackers
1 1/2 cups cookie crumbs OR 1 cup graham cracker crumbs with 1/2 cup crushed granola
3-6 tablespoons melted butter or margarine
1/3 cup finely chopped nuts mixed with 2 tablespoons sugar OPTIONAL
Press into 9" pie pan; chill. You can reserve 1/4 to 1/3 cup crumbs to top the filling.
Cocoa Crumb Crust
1 1/2 cups vanilla wafer crumbs
1/4 cup cocoa powder
1/3 cup powdered sugar
6 tablespoons melted margarine
Mix thoroughly and press in 9 inch pie plate. Bake at 350° F for 8 minutes. Cool.
* * * *
Reba's Delicious Strawberry-Rhubarb Pie
MAKES ONE 9-INCH PIE
INGREDIENTS
1 9-inch pie shell
2 cups of 1-inch thick rhubarb slices
2 cups strawberries, halved if needed
1 cup sugar
4 tablespoons all purpose flour
1/2 teaspoon lemon
1 teaspoon salt
Crumb Topping (below)
Preheat oven to 425° F. Combine the rhubarb, strawberries, sugar, flour, lemon and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly. Cool on rack.
Serve garnished with whipped cream or low fat whipped topping, if desired.
CRUMB TOPPING
1 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
Combine ingredients; mix with hands until large crumbs form. Sprinkle on pie.
Note: Splenda may be substituted for sugar.
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AMISH MOM'S BREAD COLLECTION
(Coffee Cakes)
These are from Becka Beiler, but most Amish and German women make similar specialties.
Note from Becka: "These are delicious and can be made ahead for gatherings."
Butterkuchen (Yeast Breads)
Sprinkle the yeast over the warm water. Heat milk, sugar, and salt and the
1/2 cup butter until the sugar is dissolved and butter is melted. Cool to
lukewarm. Add dissolved yeast. Place the flour blended with the lemon rind
in a large mixing bowl. Form a well in the center. Add yeast-milk mixture
and the eggs. Stir until well-blended and smooth. Pour into a buttered 9 x
13" baking pan, spreading dough evenly. Let rise in a warm place about 45
minutes.
All the recipes below start with this sweet pastry, called "Murbeteig."
Combine flour, salt, baking powder, and sugar. Chop in butter until very
fine. Add beaten egg and liquid and the lemon rind (if used). Work with
fingers until smooth like pie dough. Press evenly, using fingers and heel
of palm, over bottom and sides of a 9" round cake pan, fluting above the
rim, or shape as indicated in recipes. Or, chill the dough for several
hours, then roll out between waxed paper to 1/4" thick. Add filling. Bake
in oven preheated to 400 degrees F until golden and flaky-crisp.
Zwetschgenkuchen (plum pastry)
Fit pastry over bottom and sides of a 9" round cake pan. Place pitted plum
halves over bottom; sprinkle 1/2 cup of the sugar over plums. Combine
remaining 1/4 cup sugar with cinnamon, flour, and almonds. Sprinkle over
top. Bake in preheated 400 degree F oven about 40 minutes, until pastry is
flaky-crisp and golden and plums are bubbling with syrup. Makes 6 servings.
Kirschkuchen (cherry pastry)
Line 9" round cake pan with pastry over bottom and sides. Combine the
cherries with sugar and Kirsch (use 1/2 cup sugar for Bing cherries, 3/4 cup
sugar for pie cherries). Spread evenly over the pastry. Bake in oven
preheated to 400 degrees F. for about 25 minutes. Combine the eggs, cream,
and sugar; pour over the fruit in the pastry. Reduce the oven to 350
degrees F. Bake until custard is set, about 20 minutes longer. Cool. Serve
while slightly warm but at room temperature.
Apfelkuchen (Apple Cake Bavarian Style)
Line bottom and sides of 9" round cake pan with pastry. Lay sliced apples
over bottom. Blend together sugar, cornstarch, cinnamon and sprinkle over
apples. Bake in oven preheated to 400 degrees F about 25 minutes. Combine
sour cream, eggs, rum or brandy, and sugar. Spoon over apples in the
pastry. Lower heat to 350 degrees F. Continue baking until custard is set.
Cool. Makes 6 servings.
* * * *
Wedding cookies Lemon Meringue Thimble Cookies
Ingredients:
* * * *
Ermalee' Esh's Fast-like Caramel Pear Cake
Sliced apples bake into the top of this tempting cake. It's real yummy, and fun because the caramel sauce forms while it bakes.
* * * *
Winter Orange-Cranberry Rice Pudding
This recipe was given to me by a friend, Katherine Collins,
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OCTOBER AMISH POTATO AND BACON SOUP To Put In:
* * * *
There are two types-yeast and "sweet."
These breads may be served as breakfast treats like coffee cakes, or used as a dessert or snack
They are not difficult to make, and well worth the time.
2 envelopes active dry yeast
1/2 cup warm water
3/4 cup milk
1/2 cup sugar
1 tsp salt
1/2 cup butter
4 cups sifted all-purpose flour
grated rind of 1 lemon
3 eggs
Butter Topping:
1/2 cup (1 stick) butter
1 cup sugar
1/2 tsp cinnamon
1/3 cup slivered blanched almonds
Chop the butter into the mixed sugar and cinnamon to form fine particles.
Sprinkle over the top of the risen batter. Add the almonds. Bake in an
oven preheated to 375 degrees F for 30 minutes or until the top is golden
and syrupy. Makes about 12 servings.
Streuselkuchen: This is much the same as butterkuchen except that the lemon
rind is omitted from the batter and a crumb topping of 1 and 1/2 cups flour,
3/4 cup sugar, 1/4 cup ground almonds and 8 TB butter are sprinkled over the
batter. If desired, 1/4 tsp. cinnamon can also be added to this mixture.
Apfelbutterkuchen: Prepare as for butterkuchen, place sliced peeled apples
over top of dough before placing in oven. Cover apples with same butter
topping. Almonds are an additional topping (and very good).
Murbeteig (sweet pastry--uses no yeast)
2 cups sifted all-purpose flour
pinch of salt
1 tsp baking powder
2-4 TB sugar
3/4 cup butter (1 and 1/2 sticks)
1 medium egg, beaten
1-2 TB liquid (milk, cream, water, or rum)
Grated lemon rind (optional)
1 recipe sweet pastry (above)
2 lbs. blue plums (fresh) or red plums, pitted
3/4 cup sugar
1 tsp cinnamon
2 TB flour
1/4 cup slivered blanched almonds (optional)
1 recipe sweet pastry (above)
1 quart tart pie cherries or black Bing cherries, pitted
1/2 to 3/4 cup sugar
2 Tablespoons Kirsch, or other cherry liqueur (orange juice may be substituted)
2 eggs, well beaten
1/2 cup heavy sweet cream or sour cream
1/2 cup confectioners' sugar
1 recipe sweet pastry
4-5 tart apples, peeled and sliced
1/2 cup sugar
1 tsp cornstarch
1 cup sour cream
2 eggs, beaten
2 TB rum or brandy (apple juice may be substituted)
2 TB sifted confectioners sugar
1/4 - 1/2 tsp cinnamon (optional)
Mary Lapp's favorite for special occasions
1/2 cup butter
1/4 cup brown sugar
1 egg yolk
1 cup sifted flour
1 tsp. baking powder
lemon curd (available in any store in the jam section)
Mary says: "You can also use your favorite lemon pie filling in place of the lemon curd, but it takes lots longer to make."
Meringue:
1 egg white
4 teaspoons superfine sugar
Pinch of baking powder
pinch of salt
Directions: Cream butter and sugar, then add egg yolk. Beat hard and sift in flour and the baking powder. Mix well. Pinch off small walnut size balls and roll into balls. Use oiled thimble to make a depression in the top center. Bake on lightly oiled cookie sheet at 325 degrees for 10 minutes. Remove from heat and fill with the lemon curd. Drop a teaspoon of meringue and return to oven. Bake until meringue is delicate brown.
Directions for meringue:
Beat egg white until stiff add salt and baking powder. gradually add sugar and continue beating until you get stiff peaks.
Makes about 3 dozen; recipe may be doubled.
1 1/2 cups Original Bisquick mix
2/3 cup granulated sugar (or Splenda)
1/2 cup milk (whole or low-fat)
2 medium frim pears, peeled, cored and sliced (2 cups)
1 tablespoon lemon juice
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 cup boiling water
Sweeten with whipped cream or Kool Whip, if desired
1. Heat oven to 350ºF. Mix Bisquick and granulated sugar in
medium bowl. Stir in milk until blended.
2. Pour into ungreased square pan, 9x9x2 inches. Top with
pears; sprinkle with lemon juice. Mix brown sugar and cinnamon;
sprinkle over pears. Pour boiling water over pears.
3. Bake 50 to 60 minutes or until toothpick inserted in center
comes out clean. Serve warm with whipped cream.
who is a fabulous cook.
(Low Fat, although it is so yummy, you would never guess!)
1 C. uncooked short-grain brown rice
2 C. water
3 3/4 C. nonfat milk
3/4 C. dried orange flavored cranberries (or plain dried cranberries)
1/3 C. sugar
2 eggs, lightly beaten
2 T. grated orange peel
1 t. orange extract (or frozen orange juice concentrate, undiluted)
In medium saucepan, combine rice with 2 cups water. Bring to the boil over medium-high heat and cook, uncovered, 15 minutes. Add milk and bring to the boil again. Cover, reduce heat to medium and cook 20 minutes. Let cool 5 minutes. Mixture will be thin.
Preheat oven to 400° F. In medium bowl, combine rice mixture, cranberries, sugar, eggs, orange peel and orange extract or concentrate. Pour into lightly oiled 2-quart baking dish.
Bake 30 to 45 minutes or until custard is firm and rice is tender. Serve warm.
Garnish with a dollop of low fat whipped topping, if desired. You can also drizzle a bit of orange juice on the topping.
Serves 4 to 6.
(From Susie in Lancaster County, PA)
6 thick slices bacon, or 12 not-so-thick slices
1 1/2 teaspoons oil (olive is good for you)
1/2 cup chopped onion
1/4 cup chives if you have them. Just use the green part.
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups chicken broth (your own, or some from the store -- skim off any fat first)
4 cups cubed potatoes (can be any kind of potatoes. I peel them, but some don't)
Pepper to taste (white looks best, or cayenne looks festive)
Salt to taste.
1/2 cup shredded Cheddar cheese
This serves six, but can be doubled or tripled. It will take longer to get the potatoes tender is all.
To Make:
Cook bacon until crisp.and drain well on paper towels.
Chop up the vegetables. In a 3 quart pot, add olive oil to saucepan. Over medium heat, cook onion, carrots, and celery. Cook until onion is nice and soft, but not browned, about 4-5 minutes.
Add the chicken broth, potatoes, and pepper; bring to a really gentle boil, turn down heat to simmer. Cover the pan and cook until potatoes are tender, about 15-20 minutes.
Stir in cheese, heat just to melted, not any longer. Put in the chopped bacon and salt. Serve right away.
If want to, do everything ahead, up to the adding the cheese and bacon.
This is real hearty for a nippy day in the fall.
Company Cheese Pies (Quiche) from Vera King
1/2 onion, diced (about 1 cup)
Olive oil
4 eggs
1 cup half & half
8 ounces cottage cheese
6 ounces butter, melted
1/2 cup Bisquick baking mix
1/4 teaspoon salt
1/2 teaspoon garlic powder
Dash of chili pepper
6 to 8 ounces smoked Gouda cheese, grated
5 ounces (1/2 package) spinach, thawed and drained
Small size tomato, sliced thinly
Paprika
Sauté the diced onion in olive oil until soft; set aside. Put eggs, half & half, cottage cheese, butter, baking mix, salt, garlic pepper, and cayenne pepper into a blender. Blend on medium until smooth, or beat very well with a hand mixer or mixing spoon. Pour mixture into a bowl. Stir in gouda, spinach, and sautéed onion.
NOTE: You may use reduced fat Gouda, low fat cottage cheese, non-fat half and half. They are still delicious.
Pour into six buttered individual soufflé dishes or custard cups. (6 or 8 ounces). Leave 1/4 inch at top so quiche can rise without overflowing. Garnish each with sliced tomato and sprinkle of paprika. Bake at 350 degrees for 30 minutes or until top is browned and center appears firm.
Note: Unlike quiche with crust, this quiche recipe does not get soggy or watery if kept refrigerated for a day or two. If you want to re-warm, keep oven temperature low.
* * * *
Katie's Five Step Lancaster County Peach Cobbler
INGREDIENTS
1 cup all-purpose flour
1/4 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
3 tablespoons butter or margarine
1/3 cup chopped pecans
1/3 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
4 cups sliced, peeled peaches or sliced nectarines
1 egg
1/4 cup milk
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
Peach or vanilla ice cream, vanilla ice cream, or whipped cream
or a splash of cream (optional)
DIRECTIONS:
Step #1- For biscuit topping, stir together flour, rolled oats, brown sugar, baking powder, and nutmeg in a medium mixing bowl. Cut in butter or margarine with a pastry blender or two table knives until mixture resembles coarse crumbs; add pecans. Make a well in the center of the dry mixture, then set dry mixture aside.
Step #2- For filling, stir together the 1/3 cup granulated sugar and cornstarch in a medium saucepan. Stir in water; add fruit. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat and keep mixture hot.
Step #3-Mix together egg and milk in a small bowl; add all at once to the dry biscuit topping and stir just until moistened.
Step #4-Put the hot filling to an ungreased 2-quart glass baking dish. Immediately spoon biscuit topping into eight biscuit mounds on top of the hot filling. Stir together the 1 tablespoon granulated sugar and the cinnamon. Sprinkle over topping.
Step #5-Bake in a 400 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted into the center of a one of the buscuits comes out clean. Serve warm with peach or vanilla ice cream or whipped cream, if desired. Makes 8 servings.
* * * *
Lizzie Light's Strawberry Pie
Baked 9-inch pie shell- bought or homemade (do not use a graham cracker crust)
1 package softened cream cheese-3 ounce size (regular or low fat)
1 quart drained, hulled strawberries
1 and one-half cups strawberry juice
1 cup sugar
3 tablespoons cornstarch
Spread softened cream cheese over bottom of pastry shell. Cover with half of the berries (nicest looking, sliced or whole depending on the size. If you leave whole, stand them upright). Save a few berries for garnish.
Mash and strain rest of berries until juice is extracted-(add water, if needed, to make 1 and one-half cups juice).
Bring juice to boil; stir in sugar and cornstarch. Cook over medium heat, stirring constantly, until boiling. Boil 1 minute.
Spoon over berries in pie shell. Chill 2 hours.
Before serving, top each piece with whipped cream, (regular or whipped topping) and garnish with a half a berry.
Serves 8
* * * *
Anna's Amish Chicken Corn Soup
(Quick Version for a Busy Day)
Ingredients
2 pounds boneless chicken breasts-cut in large chunks.
1 pound boneless chicken thighs-cut in large chunks
2 cans of chicken broth-fat free or fat reduced is fine
4 cups of water.
1 medium onion, peeled and chopped
salt and white pepper to taste
3 eight ounce cans of creamed corn
1/2 cup chopped fresh parsley
2 celery stalks and leaves, finely chopped
1/2 package of wide egg noodles.
Rivels may be substituted for noodles if you have time.
3 hard cooked eggs, chopped
Directions:
Place chicken, chicken broth, onion, parsley and celery in a soup pot.
Bring to boil, immediately turn heat to simmer. Cover pan. Cook, stirring occasionally, until chicken is done and vegetables are soft. (About 30 minutes). Add creamed corn and hard boiled, chopped eggs. Continued to simmer 15 more minutes, stirring occasionally.
In another pot, prepare 1/2 package of noodles according to package directions. Drain well and gently mix into soup..Taste for seasonings
Rivels Recipe
Ingredients:
I large egg, beaten with 1/2 teaspoon of salt
2/3-1 cup of flour
Directions:
Beat flour into egg mixture until rivel dough is crumbly but still sticks together. Pinch off small pea size pieces and drop into soup while it is simmering. Let simmer about 15 minutes until rivels are solidified.
(Rivels may also be cooked seperately in boiling water and added to soup along with the corn and hard boiled eggs.
Yield: 6-8 bowls or ten-12 cups.
* * * *
WHOLE LEMON PIE
The entire lemon is either sliced thin or
grated then baked in an egg custard.
Ingredients
2 lemons
4 eggs
2 cups sugar
1 unbaked pie crust
Method
Wash lemons and slice as thin as paper, or grate in a food
processor. Do not peel. Add sugar and mix well. Cover and
refrigerate at least 2-4 hours or overnight until sugar is
dissolved.
Beat eggs until frothy and stir into lemon sugar mixture.
Pour mixture into unbaked pie shell. Add top pastry crust,
flute edges, vent crust.
Bake at 425 degrees F for 15 minutes, reduce heat to 375 and
bake 30 minutes longer or until custard is set (knife inserted
in center comes out clean). If edges of crust brown too quickly,
cover with strips of foil during baking. Serves 8.
Serve pie cold with a small dollop of whipped cream and a grate of lemon zest optional.
Don't ask how many calories, but worth it.
* * * *
APPLE CIDER SWEET POTATOES
An autumn favorite from Central Pennsylvania
6 Large Sweet Potatoes
6 Tablespoons butter (or substitute spread)
½ cup milk (your choice of whole or low-fat)
2 Tablespoons crushed walnuts (or pecans)
2 Tablespoons apple cider (or apple juice)
½ teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 Tablespoon brown sugar
¼ cup fine breadcrumbs
(you may use any type of plain or sweetened bread, toasted or plain)
Wash and scrub the potatoes; pat dry and oil them, making a small slit in the top of each. Bake at 350 degrees for 50-60 minutes, turning once. When they are done, remove from oven and cut them in half lengthwise. Scrape out the flesh, reserving the shells. To the potato pulp, add half the butter, half the brown sugar and all the rest of the ingredients except the bread crumbs. Whip until well combined and fluffy; refill the shells. Melt the remaining butter. Add to the breadcrumbs and remaining brown sugar. Sprinkle the bread crumb mixture on the potatoes. Return to oven until tops are browned.
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