Read The Homestyle Amish Kitchen Cookbook Online
Authors: Georgia Varozza
The Homestyle Amish Kitchen Cookbook (4 page)
Dissolve the baking soda in the hot coffee and add to the remaining flour mixture. Add the egg and vanilla and mix quickly; do not overmix.
Pour batter into a rectangular baking dish and sprinkle on crumb topping.
Bake at 350° for 30 minutes; turn to 325° if top starts to get too brown.
Remove from oven and sprinkle with powdered sugar or leave plain.
4 cups rolled oats
½ cup coconut
1 cup nuts, finely chopped
½ cup sesame seeds
¾ tsp. salt
1 tsp. cinnamon
½ cup honey
⅓ cup oil
½ tsp. vanilla
1 cup dried apples, finely cut
Combine the oats, coconut, nuts, sesame seeds, salt, and
cinnamon in a large bowl. Combine the honey, oil, and vanilla separately and then add to the first ingredients.
Mix thoroughly. Spread out on 2 greased cookie sheets and bake at 350° for 20-25 minutes, stirring occasionally.
Cool, and then add 1 cup finely cut dried apples.
Store in tightly covered container.
1 cup sifted flour
1½ tsp. baking powder
¼ tsp. salt
1 T. sugar
½ cup milk
1 T. oil
1 well-beaten egg
2 apples, peeled, cored, and sliced
Sift together flour, baking powder, salt, and sugar. Blend together milk, oil, and egg. Gradually add to the dry ingredients. Stir in apples.
Fry in butter or oil, just like you would pancakes.
Serve plain or with powdered sugar.
1 cup rolled oats
2 cups cold water
½ tsp. salt
1 finely chopped apple
dash each of cinnamon and nutmeg
Combine the oats, water, and salt in a saucepan and cook 10 minutes on low heat. Then add the apple and spices and cook 5 minutes more or until apples are done to desired softness.
Serve with brown sugar, honey, or cinnamon sugar, and milk.
Bacon, Egg, and Cheese Casserole
½ lb. bacon
6 slices bread
½ lb. Velveeta cheese
6 eggs
2 cups milk
½ tsp. salt
¼ tsp. pepper
Fry bacon until crisp and then crumble into pieces.
Cut bread into cubes and place in a well-buttered 2-quart casserole dish. Cube cheese and layer on top of bread cubes. In a mixing bowl, beat eggs, milk, salt, and pepper. Pour over the bread and cheese. Sprinkle bacon pieces on top. Cover and refrigerate overnight.
Bake covered at 350° for 50-60 minutes or until puffed up and golden.
6 cups rolled oats
2 cups (any combination) raw walnuts and sunflower seeds
¾ cup honey
1 T. salt
¾ cup vegetable oil
½ cup water
3 tsp. vanilla
2 cups raisins
2 cups toasted wheat germ
Mix all ingredients together except for raisins and wheat germ. Spread in thin layer on cookie sheets or large baking pans. Bake for 1 hour at 300°.
When cool, add the raisins and wheat germ.
You can also add coconut, dried apricots, or dried apples.
Store in airtight container. The granola will last longer if stored in the refrigerator.
1¾ cups flour
1 cup + 1 T. sugar, divided
2½ tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
1 cup milk
¼ cup butter, melted
1 egg, beaten
1 tsp. vanilla
1 cup berries (blueberries, cranberries, blackberries, etc.)
Grease muffin pans. Preheat oven to 375°.
Stir together in a large bowl the flour, 1 cup sugar, baking powder, cinnamon, and salt.
In another bowl stir together milk, butter, egg, and vanilla. Add to the dry ingredients in the large bowl and stir just until blended. Batter will be lumpy. Fold in berries.
Fill muffin cups ¾ full. Sprinkle with remaining sugar. Bake for 20 minutes or until done.
1 cup blackberry juice
1½ cups sugar
1 T. lemon juice
¼ cup light Karo syrup
Put all ingredients in a saucepan and bring to rolling boil. Boil one minute. Remove from heat and skim off foam. Store leftover syrup in refrigerator.
Plans for marriage are kept secret in Amish communities. But one can get an idea of who might be marrying come the autumn wedding season by looking at the family garden to see how much celery is planted—celery is an important element of Amish weddings and is used much the same as bouquets of flowers are used in English weddings.
1 cup flour
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
½ cup brown sugar
¾ cup rolled oats
1 egg
1 cup milk
¼ cup melted butter
¾ cup blueberries, fresh or frozen
sugar for sprinkling
Stir the flour, baking powder, salt, and cinnamon together. Add the sugar and rolled oats and mix well.
In a large bowl, beat together the egg, milk, and butter. Add dry ingredients and stir until just moistened. Fold in blueberries.
Fill muffin tins about
⅔
full and sprinkle a bit of sugar on top of each muffin. Bake at 375° for 20 minutes or until brown.
1 cup oatmeal
1 cup cornmeal
3 cups whole wheat flour
½ cup sugar
2 tsp. baking powder
1 tsp. soda
1 tsp. salt
1½ cups milk
¾ cup molasses
Mix together the dry ingredients. Then heat the milk, add the molasses, and mix the milk mixture with the dry ingredients.
Pour into a lightly greased baking dish and bake at 350° for 25-30 minutes. Cool completely before slicing into bars or, while still hot from the oven, eat with milk as you would cereal.
Kids especially love this treat. You can also crumble the crunch bars into a bowl, add milk, and eat like cereal
.
1½ cups milk
2¼ tsp. (1 package) active yeast
3 T. sugar
1 egg, beaten
1 T. salt
3½-4 cups flour
1 lb. sausage
Scald milk and cool to lukewarm in a large mixing bowl; then add yeast and sugar. Let stand until bubbly. To the yeast mixture add the egg, which has been beaten, salt, and enough flour to make a soft dough that can barely be stirred with a wooden spoon.
Let the dough rise, covered with a towel, until it doubles in size.
Place the dough in a greased rectangular baking dish and press in the sausage at regular intervals. If you are using ground pork sausage, you can lightly brown it first to render out a bit of the fat. If using link or smoked sausage, cut into 2-inch lengths and press into the dough.
Let the dough rise again until it almost covers the sausage pieces.
Bake at 375° for 45 minutes or until done.
2 cups buckwheat flour
2 eggs, beaten
2 tsp. sugar
2 tsp. baking powder
⅛ tsp. salt
1½ cups milk
½ cup water
Mix together all ingredients. Drop the batter on a well greased, hot griddle and cook the pancakes until they are brown, then turn and cook second side until done.
Buckwheat has a nutty, robust flavor. If you prefer, you can use 1 cup buckwheat flour and 1 cup regular flour in these pancakes for a slightly less distinct taste. I always grind my buckwheat groats as I need them, and I believe this helps the taste to be sweet
.
Buttermilk Biscuits with Sausage Gravy
Biscuits
2 cups flour
½ tsp. salt
3 tsp. baking powder
½ tsp. baking soda
3 T. shortening
1 cup buttermilk
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbles. Add buttermilk all at once. Mix with a fork until it forms a ball. Turn out the dough onto floured counter and knead for 30 seconds. Roll out the dough until it’s ½-inch thick and then cut with a biscuit cutter.
Place biscuits on an ungreased cookie sheet and bake at 425° for 15 minutes.
Sausage Gravy
1 lb. sausage
4 T. flour
1 quart milk
salt and pepper to taste
Brown the sausage in a heavy saucepan or iron skillet with sides. Do not pour off the grease. Add the flour and mix, stirring constantly. Add the milk and continue to stir while the mixture comes to a boil and thickens. Add a bit more milk if it’s too thick. Salt and pepper to taste.
Tear or cut biscuits in half and ladle gravy over the top of the biscuits.
2 cups flour
6 T. powdered buttermilk
1½ tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 cups water
