Make your own free website on Tripod.com

AMISH RECIPES

Amish Friendship Bread

When you are making this bread, be sure that you do not use any metal utensils or bowls. I find that it is easiest to make the starter in gallon-size freezer bags. Doing this not only makes it easy to distribute the starters to your friends but then they can also be frozen to be used at a later time. As the recipe ferments, the bag will fill with air. Burp the bag on a daily basis as necessary. These also make wonderful christmas gifts to give when wrapped in colored Saran wrap with curly ribbon.

Starter:
2 cups warm water
1 envelope yeast
2 cups plain flour

Day One: Mix the three ingredients together. Place in a bag and let set overnight on the counter to ferment. DO NOT refrigerate.

(If you have received the starter, do nothing on day one.)

Day Two: Mash the bag to mix the starter. Burp the bag if needed.

Day Three: Same as day two

Day Four: Same as previous two days

Day Five: Same as previous three days

Day Six: Add 1 cup of flour, 1 cup of sugar, and 1 cup of milk to the bag. Mix with a wooden spoon. Place back on the counter.

Day Seven: Mash the bag to mix the starter. Burp the bag if needed.

Day Eight: Same as day seven

Day Nine: Same as the previous two days

Day Ten: Dump the batter into a large bowl and add: 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir thoroughly and pour four 1-cup starters into large ziplock bags. Keep one starter for yourself and give the other 3 to friends with these instructions.

To the remaining batter in the bowl, add the following and mix well. (You can also add nuts at this time):

1 cup oil
3 eggs
1/2 cup milk
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
1/2 tsp. baking soda
1 large box instant pudding or 2 small boxes (pudding flavor of your choice)
2 tsp. cinnamon
2 cups flour

Preheat oven to 325 deg. Pour batter into two greased and sugared loaf pans. Use additional sugar and cinnamon to coat loaf pans.
The sugar and cinnamon can be sprinkled over the top of the batter in the pans also. Bake 1 hour. Cool 10 minutes and remove from pan.

You can also experiment with other flavors of puddings:

*Lemon flavored with fresh blueberries added and a lemon glaze on top

*Butterscotch flavor with chips of crushed Butterfinger candybar added

*Chocolate flavor with chocolate chips added

*Coconut Cream flavor with almond slivers added

*Put a can of Pumpkin instead of the pudding with nuts, dates, raisins, etc

*You are only limited by your taste buds!

Makes 2 loaves

AMISH COFFEE CAKE

2 c. light brown sugar
2 c. flour
3/4 c. shortening
1 egg
2 tsp. vanilla
1 c. hot coffee
1 tsp. soda

Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour mixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and sprinkle on topping. This is a thin batter. Bake at 325-350 degrees approximately 30 minutes. Sprinkle with powdered sugar after baked.

AMISH MAPLE CREAM PIE

1 can condensed milk
2/3 c. maple syrup
Pinch salt

TOPPING:

2 c. whipping cream
1/2 c. powdered sugar
2 tsp. vanilla
Pinch salt

Cook on low heat, very slow, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until thick. Pour on top of pie filling and sprinkle with chopped pecans.

AMISH APPLE CRISP

6 apples

Peel and slice, put in a 9x13 inch pan. Mix together: 3/4 c. sugar 1 tsp. baking powder 3/4 tsp. salt 1 egg Pour over apples. On top of this pour 1/3 cup cream and sprinkle with cinnamon. Bake at 350 degrees for 30 minutes or until apples are done.

AMISH APPLE CRISP

5-6 apples, peeled and sliced
1/3 c. sugar
1 tsp. cinnamon
1/3 c. butter, melted

TOPPING OF:

1 c. flour
1/2 c. sugar
1 tsp. baking powder
1/2 tsp. salt
1 unbeaten egg
1/2 tsp. cinnamon

Place apple mixture in a deep dish pie pan. Sprinkle with sugar and cinnamon. Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees for 40 minutes.

AMISH BROWN SUGAR PIE

1 unbaked 8-inch pie shell
1 c. brown sugar
3 tbsp. all-purpose flour
Speck of salt
1 (12 oz.) can evaporated milk
2 1/2 tbsp. butter

Ground cinnamon

Preheat oven to 350 degrees. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.

NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes.

Yield 12 servings.

AMISH 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 crusts

Mix crumb ingredients together until crumbs are formed. In separate bowl, mix syrup ingredients together. Pour 1/2 of syrup into each pie shell, then top each with crumbs, using 1/2 on each. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Cool completely before cutting.

Index Appetizers Dips Soups 1
Soups 2 Main dishes Main Dishes 2 Duck Recipes
Thanksgiving Seafood Fish Paraguay Recipes
Index Dis & Dat... from sunny Spain Mexico!
England, mate Chinese Recipes Vegetables Vegetables 2
Salads Cheesecakes Cakes et al... Desserts & Sweets
Cookies Kid's favorites Drinks Tips & Substitutes
Scotland's Haggis Pasta Amish Recipes Ribs




Personal pages - My children, friends and I

Causes, recipes and information pages

Poetry, groups, rings, special pages, cyber angels and pets...

© Sibelle 1999

Anything that I have on these pages I either believe to be in public domain, or I've asked permission to use. In most cases there is a link. the ones that do not ... well... I'm just learning *G* and didn't know. So if you see anything that you recognize as yours, email me. I will instantly either link you to it or take it out, as you may wish. Thank you for your understanding.