A Time To Heal (24 page)

This spread is a favorite for after worship services in the Amish community. Enjoy it on bread, especially homemade bread.

2   cups brown sugar

1   cup water

2   cups peanut butter

1   pint marshmallow creme

¼  cup dark corn syrup

Bring the sugar and water to a boil. Cool. Mix in the rest of the ingredients with a mixer.

Recipe by Mary M. Miller, Sarasota, Florida

~ From
Taste of Pinecraft … Glimpses of Sarasota, Florida's Amish Culture and Kitchens
by Sherry Gore. Pinecraft Press. Used with permission from the author.

3   cups chicken broth (note: canned is fine)

Brown ground beef; drain and set aside. In a 3-quart or larger saucepan sauté onions, carrots, celery, and spices in 1 tablespoon butter until vegetables are tender. Add broth, potatoes, and beef. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until potatoes are tender. In a small skillet, melt 3 tablespoons butter. Add flour. Cook and stir for 3-5 minutes.Add to soup and cook 2 more minutes. Reduce heat to low; add cheese, milk, salt, and pepper. Heat until cheese melts.Remove from heat and add sour cream.

Recipe by Mrs. Henry N. (Edna) Miller, Fredericksburg, Ohio and Miriam Good, Elida, Ohio

~ From
Taste of Pinecraft … Glimpses of Sarasota, Florida's Amish Culture and Kitchens
by Sherry Gore. Pinecraft Press. Used with permission from the author.

1   package active dry yeast

½  cup warm water

2   cups warm water

2   cups all-purpose flour

1   tablespoon granulated sugar

Mix yeast with the ½ cup warm water and sugar. Set aside for 15 minutes. Mix in 2 cups warm water and flour, cover and set in warm (not hot) place. Stir several times for several days.Starter should smell sour and have bubbles on the surface. It will take 5 to 10 days (fewer if it's warm weather, more if it's cool). When it's ready, put in a jar. Refrigerate.

As you use the starter, add ¾ cup each warm water and flour and 1 teaspoon sugar. Must be kept refrigerated.

This is a simple starter that is quick to make and which will keep on providing starter (as you replenish) for delicious rolls.

Recipe can also be used to make Cinnamon Bread by placing the rolls in three greased loaf pans.

It might surprise you to find that using the Amish starter (often used to make Friendship bread) does not produce a sour baked product. These cinnamon rolls are sweet and tender and will become a favorite.

Rolls

1     cup starter

½    cup sugar

1     tablespoon salt

½    cup vegetable oil

1½  cups hot water

½    tablespoon dry yeast

6     cups flour

Cinnamon filling

½  cup cinnamon

1   cup sugar (light brown sugar will produce a warm, dark filling)

2   sticks butter, melted

Glaze

4   cups powdered sugar

½  cup cream or milk

Mix ingredients for the rolls, cover the bowl with a cloth, and allow to rise in a warm but not hot place for at least an hour (two hours is even better). Turn out on flour-covered surface, sprinkle with a little flour and then pat or roll to a thickness of about ½ inch. Spread with melted butter, then mix the cinnamon and sugar and spread that on top. Roll the dough up and then slice into 2-inch pieces. Place into greased baking pan and bake at 350 degrees for approximately 25 minutes.After baking, spread glaze on top and eat!

1 pound bacon (1 pound of sausage may be substituted)

1 onion

8 eggs, beaten

4 cups frozen shredded hashbrown potatoes

1 cup Swiss cheese

1 cup cottage cheese

2 cups cheddar cheese

Preheat oven at 350 degrees. Dice bacon and onion and sauté in a skillet until bacon is browned. Drain. Combine the remaining ingredients in a bowl. Pour into a greased 13-inch x 9-inch x 2-inch baking dish; add bacon. Bake for approximately 35-40 minutes. Let rest for 10 minutes, then cut into portions. Serves 12.