Nutty Citrus Waffles
Open the printable PDF file of this recipe here.

Serves 4
Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 tablespoon wheat germ
2 eggs
Juice and grated rind of 2 oranges (or large tangerines)
1 ½ cups milk
6 tablespoons butter, melted
¼ Cup chopped walnuts or pecans

Directions:
Preheat waffle iron
Into medium mixing bowl, sift flour, baking powder, baking soda, soda and salt: stir in wheat germ (whisper from Hannah:“You really don't need to sift anything…just make sure it is all mixed well with no lumps.”)

In smaller mixing bowl whisk eggs with juice, rind, milk and melted butter. Stir into dry ingredients, add nuts.

Bake in waffle iron until tasty brown on both sides. I like honey mixed with a couple of tablespoons of citrus juice to top the waffles, but jam thinned with citrus juice is good, too.

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My Pennsylvania Such-Dutch Babies
Open the printable PDF file of this recipe here.

Serves 4
Ingredients:
½ stick unsalted butter
4 eggs
1 Cup milk
1 Cup all-purpose flour
(Powdered sugar and either berries if it’s that season, or bananas, for topping)

Preheat over to 425 degrees. Place butter into large cast iron skillet and put into the oven to heat up. Prepare the batter as pan is heating.

Beat eggs until really well combined (Hannah’s whisper: “If you use electric, use the blender or an electric mixer. Otherwise, ‘elbow grease’ will be needed to get the eggs nice and smooth.”) Slowly add milk, then the flour, beating another 30 seconds after all ingredients are in.

Using thick hot mitts, remove hot skillet from oven, swirl butter around to coat. Then quickly pour in batter. Return to oven and BAKE at 425 degrees for 25-30 minutes until the pan cake is well-browned and nice and puffy. Sprinkle with powdered sugar on spoon on topping. Cut into quarters for serving. You may top the topping with a small dollop of stiffly beaten, and sweetened to taste, whipped cream, and pop on a reserved berry or banana slice to serve

Toppings:
Ingredients and directions:
Berry
Mash two cups of fresh, washed strawberries, raspberries or blue berries If necessary, add sugar to taste. Fold in ¼ cup fresh lemon or orange juice, 2 teaspoons cinnamon and a pinch of salt.

Banana
4 large ripe mashed bananas, ¼ cup lemon juice, 2 tablespoons cinnamon, dash nutmeg

(Hannah’s whisper: “The Dutch Babies should be served nice and fast from oven as the puffiness is at its height then. These recipes each serve four; I hardly ever serve only four, so they can be doubled, just remember the Dutch Babies should be served pretty fast, so two skillets is about all you can handle at one time in the most ovens. The waffles can be kept warm if you want to feed a crowd at one time.”)

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Most Recently Featured Site Recipes
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Sloppy Toms
From Annie Fisher in Lancaster County
This is a post-Thanksgiving version of Sloppy Joes.
Open the printable PDF file of this recipe here.

Sour Cream Chocolate Chip Cake
Original recipe by Joan Colton
Open the printable PDF file of this recipe here.

Winter Seven Sweets Pie
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.
Open the printable PDF file of this recipe here.

Shoofly Coffee Cake
This “Introduction to the taste of Shoofly pie” was sent to me by a fan in Indiana who found it years ago at a bed and breakfast in an Amish area. Thanks, Claire! It is delicious.
Open the printable PDF file of this recipe here.