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65 tried and true amish recipes
Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.
I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included:
Cakes, Bread, and Muffin, Corn Fritter Recipes:
- FAMOUS AMISH FUNNEL CAKES
Cookies
- SOFT AMISH CHOCOLATE CHIP COOKIES
Desserts, Custards and other Desserts:
- PENNSYLVANIA DUTCH AMISH DESSERT
Pies and Cobblers:
- AMISH COUNTRY STRAWBERRY PIE
- AMISH SOUR CREAM APPLE PIE
Main Dish/Casserole Dishes:
- POOR MAN'S STEAK - Amish Recipe
Soups and Chowders:
- AMISH CHICKEN NOODLE SOUP
- AMISH CHICKEN - CORN SOUP
Salads and Vegetables:
- AMISH HONEY CARROTS WITH SWEET PICKLES
Waffles and Pancakes:
I'm sure that you will enjoy these fantastic recipes for years to come. And just maybe you will find one of those old favorites that you have been looking for and save the hours of searching that I spent looking for "Shoo Fly Pie".
Sample
AMISH BREAD STARTER
2/3 c. sugar
2/3 c. milk
2/3 c. flour
2/3 c. oil
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla
1 to 1 1/2 tsp. cinnamon
1 c. sugar
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
Combine ingredients in large airtight container with lid. Store at room
temperature, do not refrigerate. Stir every day for 17 days. The recipe makes
more than the 1 cup needed. But allows for evaporation. Now the starter is
ready. For the next 10 days handle starter according to the following
instructions. Day 1, receive the starter Day 2, 3 & 4 - stir Day 5, Add 1 cup
each flour, sugar and milk. Day 6 & 7, stir Day 8 & 9, stir Day 10, Add 1
cup flour, sugar and milk. Divide into 3 containers of 1 cup each for friends.
After removing the 3 cups of batter, mix in the following ingredients: Using
a fork, beat by hand until well blended. Add 1 cup raisins and 1 cup nuts
(optional).
Grease pans with butter, sprinkle with sugar instead of flour. Bake at 325
for 1 hour. Cool 10 minutes, remove from pans. |
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