The Homestyle Amish Kitchen Cookbook (30 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
sugar or cinnamon sugar
Place butter in a 9-inch square baking pan and put in a 350° oven to melt.
Meanwhile, beat other ingredients, except fruit, together until smooth. Pour over melted butter; don’t stir. Next, pour can of fruit and juice over the batter; don’t stir. Sprinkle top with ½ cup sugar (or cinnamon sugar) and bake at 350° for 30-45 minutes.
1 cup sugar
¼ cup butter or shortening
½ cup milk
1 egg, beaten
1 cup flour
1 tsp. baking powder
½ tsp. vanilla
4 T. baking cocoa
½ cup sugar
6 T. water
¼ tsp. vanilla
1 unbaked pie crust
Top Part
Cream together the 1 cup sugar and butter or shortening. In a separate bowl, mix together the milk and egg; in another bowl, sift together the flour and baking powder. Alternately add the milk mixture and flour mixture to the sugar and butter, mixing well after each addition. Add the ½ tsp. vanilla and mix well. Set aside while making the lower part.
Lower Part
Mix together the cocoa, ½ cup sugar, water, and ¼ tsp. vanilla. Pour this lower part into an unbaked pie shell. Over this pour the top part. The chocolate will come up around the outside edge.
Bake at 350° for 35 minutes or until set and toothpick comes out clean.
2 cups brown sugar
3 cups water
¼ tsp. cinnamon
½ tsp. nutmeg
2 cups flour
1 tsp. salt
2 tsp. baking powder
¼ cup butter
¾ cup shortening
½ cup milk
6 apples, peeled and cored but left whole
Caramel Sauce
In a medium saucepan, combine the brown sugar, water, cinnamon, and nutmeg. Bring to a boil and boil for 10 minutes. Set aside.
Dough
In a mixing bowl, combine the flour, salt, and baking powder. With a pastry cutter, cut in the butter and shortening. Add the milk and mix to form a dough ball.
Roll out pieces of dough and wrap around the apples. Place in a baking dish. Pour sauce over apples and bake at 375° for 35 minutes or until apples are tender.
Idleness is the nest in which mischief lays its eggs.
1 cup butter
2 cups brown sugar, packed
½ cup (plus a bit more) light Karo syrup
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
6 quarts popped corn
Bring the butter, brown sugar, Karo syrup, and salt to a boil over medium heat, stirring the whole time. Remove the saucepan from the heat and stir in baking soda and vanilla. Immediately pour over popcorn, stirring to evenly coat.
Turn popcorn into 2 or more large roasting pans. Bake at 250° for 1 hour, stirring every 15 minutes. Turn out onto waxed paper and allow to cool.
2 T. butter
¾ cup brown sugar
1 quart milk
2 eggs
2 T. cornstarch
2 T. flour
pinch of salt
¼ cup milk
Melt the butter in a heavy saucepan. Add brown sugar and stir until bubbly and brown, being careful not to burn it. Stir in the milk, heat thoroughly, and then set aside.
Beat together the eggs, cornstarch, flour, salt, and ¼ cup milk. Add to the warm milk and brown sugar mixture and stir just until it reaches the boiling point. Remove from heat and beat with a rotary beater. Let the pudding cool a bit before eating.
Carrot Cake with Cream Cheese Frosting
2 cups flour
2 cups brown sugar
1 tsp. salt
2 tsp. cinnamon
2 tsp. baking soda
4 eggs
1½ cups oil
2 cups grated carrots
½ cup butter, softened
1 large package cream cheese, softened
1 box powdered sugar
3 tsp. vanilla
2 cups chopped walnuts
Cake
Mix together the flour, brown sugar, salt, cinnamon, and baking soda. Add eggs and oil and blend thoroughly. Add grated carrots and mix well. Pour batter into a greased 9 × 13-inch baking dish and bake at 350° for 30 minutes. Allow cake to cool before frosting.
Frosting
Meanwhile, prepare frosting. Cream together the butter, cream cheese, powdered sugar, and vanilla until smooth and creamy. Frost the cooled carrot cake and scatter the walnuts over the top.
4 cups canned pitted cherries, undrained
3 T. sugar
2 T. Clear Jel (similar to cornstarch)
½ tsp. red food coloring
½ tsp. apple cider vinegar
2 unbaked pie crusts, one for the pie itself and one for the top crust
In a large saucepan, combine the cherries with their liquid, sugar, Clear Jel, food coloring, and vinegar. Heat, stirring, until mixture thickens. Pour into the pie shell, top with the other crust, making sure to cut holes to vent or use a lattice of dough strips.
Bake in a 400° oven for 10 minutes, then reduce heat to 350° and continue baking for 40-45 minutes longer.
Chocolate Chip Cookies for a Crowd
6 cups butter
3 cups sugar
4½ cups brown sugar
6 eggs
12 tsp. vanilla
14½ cups flour
6 tsp. baking soda
2 tsp. salt
48 oz. chocolate chips (4 cups)
In a large mixing bowl, cream together the butter, sugar, and brown sugar. Add the eggs and vanilla and beat again. Sift together the flour, baking soda, and salt and blend into the butter and sugar mixture. Stir in the chocolate chips.
Place rounded teaspoonfuls of dough on ungreased cookie sheets and bake at 350° for 8-10 minutes.
Makes 30 dozen cookies
½ cup butter
1 cup chocolate chips
1 cup sugar
½ cup flour
2 eggs
1½ tsp. vanilla
1 cup pecans, chopped
1 unbaked pie shell
In a double boiler, melt the butter and chocolate chips, stirring until well blended. Remove from heat and cool. Add sugar and flour and mix well. Combine the eggs and vanilla and beat well; add to the chocolate mixture. Stir in nuts and pour into the pie shell.
Bake at 350° for 35-40 minutes or until set. Great served warm with vanilla ice cream or with whipped cream on top.
A good remedy for burns is to immediately swab egg white onto the area; it takes the burn away.
⅔ cup sugar
¼ cup cornstarch
3 T. cocoa powder
¼ tsp. salt
2¾ cups milk
2 T. butter
In a medium saucepan, stir together the sugar, cornstarch, cocoa powder, and salt. Gradually add the milk, stirring constantly, to blend. Turn on heat and bring mixture to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and add the butter.
½ cup butter, softened
4 cups powdered sugar
1 egg white
1 tsp. vanilla
pinch of salt
3 squares (3 oz. total) unsweetened baking chocolate, melted
In a large mixing bowl, combine all the ingredients and beat until thoroughly blended and smooth. If the frosting is too thick, add a small amount of hot water and blend again.
3 6-oz. packages chocolate chips
1 14-oz. can sweetened condensed milk
small pinch salt
1½ tsp. vanilla
½ cup chopped nuts
In a heavy saucepan over low heat, melt the chocolate chips with the sweetened condensed milk. Remove from heat and then stir in the remaining ingredients.
Spread evenly into a waxed-paper-lined 8-inch square pan. Chill 3 hours or until firm. Turn out fudge onto a cutting board, peel off waxed paper, and cut into squares. Store loosely covered at room temperature.
1 16-oz. can sauerkraut, rinsed and well drained
⅔ cup butter
1½ cups sugar
3 eggs
2 tsp. vanilla
½ cup unsweetened baking cocoa powder
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
2¼ cups flour
1 cup cold water
Using your hands, squeeze out as much moisture from the kraut as possible. Chop it finely and set aside.
In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, cocoa powder, baking powder, salt, and baking soda; blend well. Add the flour alternately with the water. Fold in the sauerkraut until well incorporated.
Pour into a greased 13 × 9-inch baking pan and bake at 350° for 30 minutes or until done. When cool frost with chocolate frosting, or cut when slightly warm and serve with whipped cream.
1 lb. butter
