Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my ...
Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.
AMISH FRIENDSHIP BREAD
1 c. starter
2/3 c. oil
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 c. sugar
2 c. flour
1/2 tsp. cinnamon
Dash of nutmeg
Raisins, nuts, dried fruit & grated carrots (opt.)
Combine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches
each. Bake at 350 degrees for 1 hour or until dry.
AMISH COFFEE CAKE
2 c. light brown sugar
2 c. flour
3/4 c. shortening
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 LEMON SPONGE
2 1/2 c. sifted cake flour
1 tsp. salt
2/3 c. shortening
1/3 c. cold water (approximately)
FILLING FOR ONE 9" UNCOOKED PIE SHELL:
2 tbsp. butter
1 c. sugar
3 eggs, separated
3 tbsp. flour
1/2 tsp. salt
Lemon juice & rind of 1 lemon
1 1/2 c. hot milk
Measure sifted flour, add salt and sift again. Cut in shortening using a pastry
blender or two knifes. Sprinkle with water mixing lightly with fork. press
into ball. Makes enough pastry for a 9 inch two crust pie or two shells.
Cream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in
flour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.
Bake in 400 degree oven for approximately 40 minutes. Serves 6 at 371
calories per serving.
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
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 FRY PIES
9 c. cake flour
2 tbsp. sugar
1 tbsp. salt
3 c. shortening
2 c. water
Thick fruit filling
Shortening for deep fat frying
8 lbs. powdered sugar
1/2 c. cornstarch
1/3 c. powdered milk
1 tsp. vanilla extract
2 1/2 c. warm water
To make pies, combine in large mixing bowl the flour, sugar and salt. Cut in
shortening until pieces are the size of small peas. Add water a little at a time
until the four mixture is moistened. Form into 4 balls. Divide each ball into
10 pieces and roll each piece into a circle. Top one side of circle with filling
and fold circle in half. Cramped edges to seal. Heat shortening; fry a few
pieces at a time in deep fat until golden brown. Cool on wire rack.
Meanwhile, in large mixing bowl, combine all glaze ingredients until
smooth. While pies are still warm, dip them into glaze. Allow pies to drip on
wire racks until cool. Yields about 40 pies...
I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included: