The Homestyle Amish Kitchen Cookbook (29 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
Take out when done and drain on paper towels. Sprinkle with powdered sugar. Stack nothings on top of each other, sprinkling with powdered sugar each time you add another to the stack.
1⅔ cups egg whites
2 cup sugar
1 tsp. vanilla
1¼ cups cake flour
1⅓ cups powdered sugar
1½ tsp. cream of tartar
¼ tsp. salt
Beat egg whites until stiff peaks form. Gradually add sugar and vanilla.
Mix together flour, powdered sugar, cream of tartar, and salt. Add to egg whites a few tablespoons at a time, folding in thoroughly and carefully.
Pour the batter in an ungreased angel food tube pan and bake at 350° for 45-50 minutes or until done. Invert pan for one hour and then carefully loosen sides of cake to help release from the pan.
You’ll need 1½-2 dozen large eggs to yield 1
⅔
cups of egg whites for this recipe
.
You can save the yolks for future use by freezing them for up to four months in your freezer. But you will need to add either ½ tsp. Salt or 1½ tsp. sugar (depending on your intended use—sweet or savory) before freezing. Gently stir the sugar or salt into four egg yolks and freeze in very clean ice cube trays or small freezer baggies, making sure to get as much air out as possible. If you use ice cube trays, transfer the frozen cubes to freezer baggies for long-term storage
.
1 can apple pie filling (either a quart of your home-canned or a store-bought 20-oz. can)
2 eggs
1 cup oil
2 cups flour
1 tsp. baking soda
1 tsp. vanilla
2 cups sugar
1 tsp. cinnamon
1 tsp. salt
1 cup nuts, chopped
Combine all ingredients in a large mixing bowl and mix well by hand. Pour batter into a greased 9 × 13-inch pan. (Optional: Before baking you can sprinkle top with some granulated or brown sugar.) Bake at 350° for 1 hour.
4 cups apples, pared and sliced
⅔ cup brown sugar
½ cup flour
½ cup oatmeal
⅓ cup butter, room temperature
¾ tsp. cinnamon
¾ tsp. nutmeg
Grease the bottom and sides of an 8-inch square baking pan. Spread apples in the pan. Stir together the remainder of ingredients until you make coarse crumbles. Sprinkle over apples.
Bake at 375° for 30 minutes or until apples are completely cooked and tender.
Filling
½ cup sugar
2 T. flour
¼ tsp. salt
1 tsp. cinnamon
1½ quarts (6 cups) apples, pared and sliced
Mix together all filling ingredients and press into a 9x13-inch baking pan.
Topping
1 cup oatmeal
1 cup brown sugar
1 cup flour
¼ tsp. baking soda
⅓ tsp. baking powder
½ cup butter
Mix dry ingredients and then cut in the butter until you have coarse crumbles. Spread over the top of the apple mixture and bake at 350° for 35-40 minutes or until golden brown on top.
Pie crust, double batch
1 quart applesauce
1 egg white, beaten well
cinnamon sugar
Roll out bits of pie crust to make circles about 5 inches across. Just off the center of circle, place some applesauce and fold crust over. Crimp edges well, using a fork and a bit of water to help seal edges. Brush tops with beaten egg white and then sprinkle with cinnamon sugar. Place on an ungreased cookie sheet.
Bake at 375° until done, about 25 minutes.
2½ cups flour
2 cups sugar
1½ tsp. salt
1½ tsp. baking soda
¼ tsp. baking powder
¾ tsp. cinnamon
½ tsp. cloves
½ tsp. allspice
2 cups applesauce
½ cup shortening
½ cup water
3 eggs
1 cup raisins
½ cup chopped nuts
In a mixing bowl, sift together flour, sugar, salt, baking soda, baking powder, cinnamon, cloves, and allspice. Add applesauce, shortening, and water; beat 2 minutes. Add eggs and beat 2 minutes more. Stir in raisins and nuts. Pour batter into 2 greased and floured loaf pans.
Bake at 350° for 55-60 minutes.
1 cup sugar
½ cup flour
1 tsp. cinnamon
1 cup brown sugar
1 cup water
2 tsp. butter
4 or more cooking apples, depending on size
Combine all ingredients except for apples and boil, stirring often, until thickened.
Peel apples, core, and cut in half. Place cut side up in a 9 × 13-inch baking pan. Pour thickened sugar mixture over apples and bake at 350° for 30-45 minutes or until apples are soft.
Get on your knees and thank God you’re on your feet.
Berry mixture
¾ cup sugar
1 quart water
1½ tsp. lemon juice
⅓ tsp. salt
1½ quarts fresh blackberries, loganberries, marionberries, etc.
Dumplings
2¼ cups flour
⅛ tsp. salt
1½ tsp. sugar
3 tsp. baking powder
1 cup milk
1 tsp. vanilla
½ cup water
2½ T. butter, melted
In a large pot with a tight-fitting lid, mix together the sugar, water, lemon juice, and salt. Heat on medium-low heat until
sugar is melted and then add berries. Cover and simmer for 10 minutes.
Mix together the dumpling ingredients by first blending together the dry ingredients and then adding the liquids. Blend until smooth. Spoon batter on the berries and simmer for 25 minutes longer, keeping the lid on tightly for the entire time.
Serve berries ladled over dumplings in bowls while still warm.
1 cup sugar, divided
1 cup flour
2 T. baking powder
¼ tsp. salt
½ cup milk
1 tsp. vanilla
1 T. melted butter or oil
1 cup blackberries or blueberries or a combination of the two
¾ cup boiling water
In a medium mixing bowl, mix together ½ cup sugar, flour, baking powder, and salt. Stir in the milk, vanilla, and butter or oil and mix well. Spread batter in a buttered 10 × 6-inch baking dish. Scatter berries on top of dough; sprinkle with ½ cup sugar (more or less depending on taste). Pour boiling water over all.
Bake at 375° (350° if using a glass baking dish) for 25-30 minutes or until done.
2 cups milk (use whole milk or thin cream)
¼ cup butter
⅔ cup sugar (you can use granulated or brown sugar, depending on taste)
3 eggs
2 tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
3 cups bread, torn into small pieces
½ cup raisins (optional)
In a medium saucepan, heat milk just until film forms over the top. Add the butter and stir until butter is melted. Cool to lukewarm.
Beat together sugar, eggs, cinnamon, nutmeg, and vanilla. Continue beating and gradually add milk mixture.
Place torn bread in a buttered 1½ quart casserole dish. Sprinkle with raisins if using. Pour milk mixture on top of bread and bake at 350° for 45-50 minutes or until done. Serve warm either plain or with whipped cream or caramel sauce.
1 cup flour
½ tsp. salt
½ cup cold butter
2 T. cold water
Combine the flour and salt and then cut in the butter until the mixture is the size of small peas. Sprinkle on 2 T. or more of cold water. Blend with a fork just until dough comes together, forming a ball. Turn out on a floured surface and roll crust
⅛
-inch thick. This is enough to make one single crust.
2 cups sugar
1 T. flour
½ cup butter, melted
3 eggs, beaten
pinch of baking soda
1 cup buttermilk
1 tsp. lemon juice
1 unbaked pie shell
Combine the sugar and flour. Add the melted butter, blending well. Add the beaten eggs, blending well again. Combine baking soda and buttermilk, and then add that to the mixture. Stir in the lemon juice and mix thoroughly.
Pour into the unbaked pie shell and bake at 375° for 40-45 minutes or until done.
½ cup butter
1½ cups sugar
1 cup flour
¾ cup milk
¼ tsp. salt
1½ tsp. baking powder
1 20-oz. can fruit plus liquid
