The Homestyle Amish Kitchen Cookbook (34 page)
Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
¼ tsp. salt
1 egg
¾ cup light Karo syrup
1 T. butter, softened
Place the rhubarb into the pie shell.
In a bowl, combine the sugar, cornstarch, and salt. Add the egg and beat well. Add the corn syrup and butter and beat well again. Pour over the rhubarb.
Bake for 15 minutes at 450° and then reduce heat to 350° and bake for 30 minutes more.
1½ cups water
¾ cup uncooked white rice
2 cups milk, divided
⅓ cup sugar
¼ tsp. salt
1 egg, beaten
⅔ cup raisins (optional)
1 T. butter
½ tsp. vanilla
In a medium saucepan, bring 1½ cups water to a boil. Add rice and stir. Cover, reduce heat, and simmer for 20 minutes.
When the rice is cooked, in another saucepan add the cooked rice, 1½ cups milk, sugar, and salt. Cook over medium heat until thick and creamy, about 15 to 20 minutes. Stir in remaining ½ cup milk, the beaten egg, and the raisins, if using them. Cook over low heat 2 minutes more, stirring constantly.
Remove from heat and stir in the butter and vanilla.
2 6-oz. packages chocolate chips
2 T. butter
1 can sweetened condensed milk
1½ tsp. vanilla
½ cup chopped nuts
1 10.5-oz. package miniature marshmallows
In a heavy saucepan over low heat, melt together the chocolate chips, butter, and sweetened condensed milk. Remove from heat and stir in vanilla and chopped nuts.
Place the miniature marshmallows in a large bowl. Pour chocolate mixture over the marshmallows and mix thoroughly.
Spread into a waxed-paper-lined 13 × 9-inch pan. Chill at least 2 hours. Turn fudge out onto a cutting board, peel off the paper, and cut into squares.
You can preach a better sermon with your life than with your lips.
½ cup butter, melted
1½ cups graham cracker crumbs
1 cup chopped nuts
1 6-oz. package chocolate chips
1 6-oz. package butterscotch chips
1⅓ cups coconut
1 can condensed milk
Pour melted butter into a 9 × 13-inch baking pan. Sprinkle in order given: graham cracker crumbs, nuts, chocolate chips, butterscotch chips, and coconut. Drizzle the condensed milk over all.
Bake at 325° for 20 minutes or until lightly browned. Cool in pan for 15 minutes before cutting into squares.
1 cup molasses
½ cup brown sugar
2 eggs, beaten
1 cup hot water
1 tsp. baking soda, dissolved in hot water
2 8-inch unbaked pie crusts
2 cups flour
¾ cup brown sugar
⅓ cup butter
½ tsp. cinnamon
Mix the first five ingredients thoroughly together to make a syrup. Divide mixture in half and pour into the two unbaked pie shells. Thoroughly mix together the rest of the ingredients for a crumb topping. Divide and sprinkle crumb topping onto the two pies.
Bake at 450° for 10 minutes and then reduce heat to 350° and continue baking until done, about another 30 minutes.
1 cup butter, softened (do not use margarine)
2 cups sugar
2 eggs
¼ cup milk
1 tsp. vanilla
3¾ cups flour
¾ tsp. baking powder
cinnamon sugar
Cream together the butter and sugar; add to this mixture the eggs, milk, and vanilla, one at a time, beating well after each addition. Sift together the flour and baking powder and add the creamed mixture.
Roll dough into little balls and then roll in a mixture of sugar and cinnamon. Place on an ungreased cookie sheet and flatten slightly.
Bake at 375° for 10-12 minutes.
1 quart strawberries, washed, drained, and hulled
1 cup sugar
3 T. cornstarch
½ cup cream cheese, softened
1 baked and cooled pie crust
Save out 2 cups of the choicest berries.
Mash remaining berries until juice is extracted. If necessary, add water in order to make 1½ cups liquid, using all parts of berries (this will be thick and lumpy with mashed berries).
In another bowl, mix together the sugar and cornstarch.
In a large saucepan, bring the berry juice to boiling, gradually stirring in the sugar and cornstarch mixture. Cook over medium-low heat, stirring constantly, until boiling. Boil 1 minute, continuing to stir constantly. Cool.
Spread the softened cream cheese over the bottom of the cooled, baked pie shell, being careful not to pull up the crust from the bottom of the pan (use your fingers, if necessary). Spread the saved berries over the top of the cream cheese in the pie shell. Pour the thickened juice mixture over the berries, evenly distributing the syrup.
Chill at least 2 hours. Top with sweetened whipped cream right before serving.
2 cups strawberries, washed and hulled
1 cup sugar, divided
3 cups boiling water
½ cup quick-cooking tapioca
¼ tsp. salt
2 tsp. butter
1 tsp. lemon juice
¼ tsp. vanilla
red food coloring (optional)
Mash strawberries with ½ cup of the sugar and set aside.
In a large saucepan, combine the boiling water, tapioca, and salt; let stand for 10 minutes. Turn to medium heat and cook for about 15 minutes or until the tapioca is clear.
Remove from heat and immediately stir in butter and remaining sugar. Whisk in lemon juice and vanilla. (You can add a few drops of red food coloring at this point if you want pink color throughout.) Stir in strawberries, mixing well. Chill for several hours and then serve topped with whipped cream.
2 cups sugar
2 cups flour
½ tsp. salt
2 tsp. baking powder
2 T. (slightly heaping) baking cocoa
1½ cups milk
2 T. butter, melted
2 eggs
In a large bowl, with a large spoon or spatula, mix together the dry ingredients. Add the milk, butter, and eggs and mix well. Pour into a greased 8-inch square baking pan and bake at 350° for 45 minutes or until done.
Serve with powdered sugar sprinkled on top.
If you are feeding a lot of people, simply double all of the ingredients and bake in a larger pan
.
3 cups flour
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
½ cup nuts, chopped
3 eggs, beaten
1 cup oil
2 cups sugar
2 cups zucchini, grated
2 tsp. vanilla
In a large mixing bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nuts. Then add the rest of the ingredients and mix until the batter is well blended.
Divide the batter into 2 greased loaf pans and bake at 325° for 1 hour or until done. Remove from pans at once and cool on a baking rack.
6 cups milk
6 T. quick-cooking tapioca
1½ cups sugar, divided
4 eggs, separated
Heat together the milk, quick-cooking tapioca, 1 cup sugar, and 4 egg yolks, stirring constantly. Bring to a boil and cook for 5 minutes.
Remove from heat and beat the 4 egg whites with the remaining sugar until you have stiff peaks. Gently add to the tapioca mixture and stir together for 2 minutes; pour into 12 dessert bowls.
⅓ cup sugar
¼ cup cornstarch
¼ tsp. salt
2¾ cups milk
2 T. butter
1 tsp. vanilla
In a medium saucepan, mix together the sugar, cornstarch, and salt. Gradually stir in milk, stirring constantly, to blend. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat and add the butter and vanilla.
A man who gives his children habits of industry provides for them better than by giving them a fortune.
½ cup shortening
1 cup brown sugar, packed
1 egg
2 cups flour
¼ cup cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup milk
1 tsp. vanilla
Whoopie Pie Filling (recipe follows)
In a large mixing bowl, cream together the shortening, sugar, and egg.
In another bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
In another small bowl, stir together the milk and vanilla.
Add the dry ingredients and the milk mixture to the creamed shortening mixture, alternating between the two. Beat until smooth.
Drop batter onto greased cookie sheets (you’ll make about 18
cookies; you’ll need an even number of cookies because you use two cookies for each Whoopie Pie). Spread the batter so it’s in a circle and is flat; the cookies will be about 4 inches across. Bake at 350° for 15 minutes or until the cookies are firm to the touch. Cool completely on a wire rack.
Make Whoopie Pie Filling (recipe below). When the cookies are completely cool, spread the flat side (bottom) of one with a generous amount of filling. Top with another cookie, pressing down gently to distribute the filling evenly. Repeat with all the cookies. Wrap Whoopie Pies individually in plastic wrap because they tend to stick together and store them in a single layer.
