These patties are served hot with sour cream.
1/4 C flour
2 tsp baking powder
1 TBS salt
1 TBS corn meal
cold water
2 C shredded zucchini
1/2 C finely diced onion
sour cream for garnish
Mix together the first 5 ingredients in a medium bowl.
Add enough cold water to make a thick batter.
Mix in the zucchini and onion and mix well.
Drop by the tablespoon in a cast iron skillet with hot vegetable oil.
Flatten the patties lightly and brown them , turn them and continue to brown the other side.
Fry to a golden brown.
Serve with dollops of sour cream.
Enjoy!
Peace in the Kitchen!
Tuesday, July 16, 2013
Amish Pumpkin Cream Cheese Muffins
Amish Pumpkin Cream Cheese Muffins:
I have to take some liberty with this recipe. It was very vague in the instructions.
It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.
2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
In a medium bowl, mix all of the ingredients well.
Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping
Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.
Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.
Bake at 400 degrees for 20 - 22 minutes or until golden brown.
Enjoy!
Peace in the Kitchen!
I have to take some liberty with this recipe. It was very vague in the instructions.
It came from one of my vintage Amish cookbooks from the Mennonite Central Conference Sale in Kansas.
2 beaten eggs
1/2 C pumpkin
1/2 C milk
1/4 C vegetable oil
1 1/2 C flour
1/2 C sugar
3 tsp baking powder
1 1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
In a medium bowl, mix all of the ingredients well.
Filling:
3 oz. cream cheese, softened
1 TBS sugar
1 TBS milk
Whisk well in a small bowl, creating a smooth topping
Grease the bottoms only of a 12 cup muffin tin or line them with paper liners.
Fill the cups 2/3 full of batter.
Put 1 tsp of the filling on top of the batter and swirl it with a knife.
Bake at 400 degrees for 20 - 22 minutes or until golden brown.
Enjoy!
Peace in the Kitchen!
Amish Oatmeal Muffins
I'm going back to posting some Mennonite / Amish recipes.
This is a breakfast muffin eaten warm with home made butter.
We buy Amish butter at a bulk food store in Kansas.
We also make our own butter.
1 C quick oatmeal
1 C buttermilk
1/2 C brown sugar
1 egg
1/2 C vegetable oil
1 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a medium bowl, soak the oatmeal in buttermilk for 30 minutes.
Add egg and beat well.
Add sugar and mix.
Add oil.
Add flour sifted with baking powder, salt and baking soda.
mix the batter well.
Fill 12 greased cups of a muffin tin 2/3 full. ( spray them with a cooking spray, or butter them)
Bake at 400 degrees for 15 to 20 minutes.
Enjoy!
Peace in the Kitchen!
This is a breakfast muffin eaten warm with home made butter.
We buy Amish butter at a bulk food store in Kansas.
We also make our own butter.
1 C quick oatmeal
1 C buttermilk
1/2 C brown sugar
1 egg
1/2 C vegetable oil
1 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a medium bowl, soak the oatmeal in buttermilk for 30 minutes.
Add egg and beat well.
Add sugar and mix.
Add oil.
Add flour sifted with baking powder, salt and baking soda.
mix the batter well.
Fill 12 greased cups of a muffin tin 2/3 full. ( spray them with a cooking spray, or butter them)
Bake at 400 degrees for 15 to 20 minutes.
Enjoy!
Peace in the Kitchen!
Pineapple Upside Down Cake
I've had this recipe since 1974, it's a classic version of the Upside Down Cake.
3 tsp baking powder
1/3 C shortening
2/3 C sugar
2 eggs, separated
1/2 tsp vanilla
2/3 C water
1 1/2 C flour
1/3 tsp salt
4 TBS butter
1 C brown sugar
Pineapple Rings
Maraschino Cherries, for garnish
1 - 9" Cake Pan
Preheat the Oven to 375 degrees
Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer
Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.
Mix well
Stiffly beat the egg whites and fold into the mixture.
Melt the butter in the Cake Pan, in the oven.
Remove and spread the brown sugar in the pan.
Place Pineapple Rings on top of the Brown Sugar.
Pour in the Batter.
Bake for 375 degrees for 30 minutes.
Cool completely in the pan.
Turn upside down onto a serving platter.
Garnish each ring with a cherry.
Enjoy!
Peace in the Kitchen!
3 tsp baking powder
1/3 C shortening
2/3 C sugar
2 eggs, separated
1/2 tsp vanilla
2/3 C water
1 1/2 C flour
1/3 tsp salt
4 TBS butter
1 C brown sugar
Pineapple Rings
Maraschino Cherries, for garnish
1 - 9" Cake Pan
Preheat the Oven to 375 degrees
Cream shortening, blend in sugar, beaten eggs and vanilla, in a stand mixer
Sift flour, baking powder and salt, in a small bowl. Add this alternately with water to the first mixture.
Mix well
Stiffly beat the egg whites and fold into the mixture.
Melt the butter in the Cake Pan, in the oven.
Remove and spread the brown sugar in the pan.
Place Pineapple Rings on top of the Brown Sugar.
Pour in the Batter.
Bake for 375 degrees for 30 minutes.
Cool completely in the pan.
Turn upside down onto a serving platter.
Garnish each ring with a cherry.
Enjoy!
Peace in the Kitchen!
Dutch Babies with Ham, Dutch Babies in a Muffin Tin and Plain Dutch Babies in a Cast Iron Skillet
I received a recipe from my nephew for Miniature Dutch Babies made in a Muffin Tin.
The name was different and I did some research and found that it's a very common recipe. I'm not sure it's possible to locate the original creator of the recipe.
Before I post the recipe for the Muffin Tin Dutch Babies, I wanted to share a recipe that I've had in my collection of my Best of the Best recipes for Dutch Babies with Ham from 1979.
As a vegetarian, I now embrace the Miniature ones that are baked in a Muffin Tin and topped with any flavor of Jam, or simply serve the large ones with fruit or custard, or..... your favorite filling. I think that scrambled eggs and crumbled sausage would be good too.
Dutch Babies with Ham: (I recently discovered that Tofurky makes a Vegetarian Version of Ham)
The name was different and I did some research and found that it's a very common recipe. I'm not sure it's possible to locate the original creator of the recipe.
Before I post the recipe for the Muffin Tin Dutch Babies, I wanted to share a recipe that I've had in my collection of my Best of the Best recipes for Dutch Babies with Ham from 1979.
As a vegetarian, I now embrace the Miniature ones that are baked in a Muffin Tin and topped with any flavor of Jam, or simply serve the large ones with fruit or custard, or..... your favorite filling. I think that scrambled eggs and crumbled sausage would be good too.
Dutch Babies with Ham: (I recently discovered that Tofurky makes a Vegetarian Version of Ham)
Here's what you'll need:
Preheat the Oven to 450 degrees.
4 - 8" Pie Tins or Foil Cake Pans (Serves 4)
1 C Heavy Cream
1/2 tsp Salt
Confectioner's Sugar for Dusting
1 C Cooked Diced Ham (Vegetarian Option is available)
Buttered Apples
8 tsp Flour
8 Eggs
Butter and Flour
Lemon Wedges
In a bowl, combine:
Heavy Cream
Flour
Salt
Mix well
With a fork, blend in the eggs until all ingredients are well blended
(Based on the recipe following, you could mix the Cream, Flour, Salt and Eggs in a Blender).
Butter and Flour the 4 Pie Tins
Arrange 1/4 C Ham in the bottom of each Pan
Divide the Batter evenly among the Pans
Bake in a 450 degree pre heated oven for 15 - 20 minutes
Serve one to each person with Buttered Apples, Powdered Sugar and a Lemon Wedge
Apples:
4 Large Apples, peeled, cored and sliced thin
Melt 4 TBS of Butter, add Apples and cook until tender.
Sprinkle with 1/4 C Sugar mixed with 1 tsp Cinnamon.
Dutch Babies in a Muffin Tin:
Here's what you'll need:
Preheat the oven to 400 degrees.
1 C Heavy Cream
1/2 tsp Salt
Confectioner's Sugar for Dusting
1 C Cooked Diced Ham (Vegetarian Option is available)
Buttered Apples
8 tsp Flour
8 Eggs
Butter and Flour
Lemon Wedges
In a bowl, combine:
Heavy Cream
Flour
Salt
Mix well
With a fork, blend in the eggs until all ingredients are well blended
(Based on the recipe following, you could mix the Cream, Flour, Salt and Eggs in a Blender).
Butter and Flour the 4 Pie Tins
Arrange 1/4 C Ham in the bottom of each Pan
Divide the Batter evenly among the Pans
Bake in a 450 degree pre heated oven for 15 - 20 minutes
Serve one to each person with Buttered Apples, Powdered Sugar and a Lemon Wedge
Apples:
4 Large Apples, peeled, cored and sliced thin
Melt 4 TBS of Butter, add Apples and cook until tender.
Sprinkle with 1/4 C Sugar mixed with 1 tsp Cinnamon.
Dutch Babies in a Muffin Tin:
Here's what you'll need:
Preheat the oven to 400 degrees.
A Blender
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray or brushed generously with Melted Butter.
1 C Milk
6 Eggs
1 C Flour
1/2 tsp Salt
1 tsp Vanilla
1/4 C Butter, melted
Blend the first Five Ingredients together in a Blender.
Slowly drizzle in the Butter, continuing to blend until very smooth.
Fill the Cups slightly less than Half Full.
Bake at 400 degrees for 15 minutes or until the tops are Golden Brown.
A Crater will naturally form in the center.
To serve, fill the center with your favorite Jam and dust with Powdered Sugar or as above, fill the center with some diced Ham and Buttered Apples.
Enjoy!
Peace in the Kitchen!
Plain Dutch Babies with Lemon and Confectioner's Sugar in a Cast Iron Skillet
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Cast Iron Skillet preheated in the oven.
You'll need additional Melted Butter, Confectioner's Sugar and the Juice of 1 Lemon for Garnish.
In a Blender:
3 Eggs, room temperature
2/3 C Whole Milk, room temperature
1/2 C Flour
1/4 tsp Vanilla
1/4 tsp Salt
Blend until very smooth. Scrape sides as needed.
Pour into the preheated skillet.
Bake for 20 - 25 minutes.
Remove from the oven to a rack.
Brush well with additional melted Butter.
Drizzle with Melted Butter.
Dust heavily with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
1 - 12 C Muffin Tin sprayed with a Vegetable Cooking Spray or brushed generously with Melted Butter.
1 C Milk
6 Eggs
1 C Flour
1/2 tsp Salt
1 tsp Vanilla
1/4 C Butter, melted
Blend the first Five Ingredients together in a Blender.
Slowly drizzle in the Butter, continuing to blend until very smooth.
Fill the Cups slightly less than Half Full.
Bake at 400 degrees for 15 minutes or until the tops are Golden Brown.
A Crater will naturally form in the center.
To serve, fill the center with your favorite Jam and dust with Powdered Sugar or as above, fill the center with some diced Ham and Buttered Apples.
Enjoy!
Peace in the Kitchen!
Plain Dutch Babies with Lemon and Confectioner's Sugar in a Cast Iron Skillet
Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Cast Iron Skillet preheated in the oven.
You'll need additional Melted Butter, Confectioner's Sugar and the Juice of 1 Lemon for Garnish.
In a Blender:
3 Eggs, room temperature
2/3 C Whole Milk, room temperature
1/2 C Flour
1/4 tsp Vanilla
1/4 tsp Salt
Blend until very smooth. Scrape sides as needed.
Pour into the preheated skillet.
Bake for 20 - 25 minutes.
Remove from the oven to a rack.
Brush well with additional melted Butter.
Drizzle with Melted Butter.
Dust heavily with Confectioner's Sugar.
Enjoy!
Peace in the Kitchen!
Sunday, July 14, 2013
Lime Cottage Cheese Salad
This is a vintage recipe, a family recipe and a Mennonite/Amish recipe.
My mother made this when I was a child...... and continued to make it as my sister and I grew older.
I remember it during the holidays, any holiday.... Thanksgiving, Christmas, Easter. It's definitely a Mennonite Funeral recipe too!
1 (3oz.) package of lime jello
1 C boiling water
2 C miniature marshmallows
pinch of salt
1 (9oz.) can of crushed pineapple
2 C cottage cheese
1 C whipping cream, whopped
1/2 C chopped pecans
The directions aren't clear as to what to make it in. I remember my mother making it in a bundt pan , some type of mold or a clear glass bowl... you pick!
Dissolve jello in boiling water
Add marshmallows, let them melt
Stir in salt and pineapple
Chill until slightly thickened
Fold in cottage cheese , whipped cream and nuts.
Pour it into your favorite bowl or bundt pan
Chill in the refrigerator until set.
Enjoy! Peace in the Kitchen!
My mother made this when I was a child...... and continued to make it as my sister and I grew older.
I remember it during the holidays, any holiday.... Thanksgiving, Christmas, Easter. It's definitely a Mennonite Funeral recipe too!
1 (3oz.) package of lime jello
1 C boiling water
2 C miniature marshmallows
pinch of salt
1 (9oz.) can of crushed pineapple
2 C cottage cheese
1 C whipping cream, whopped
1/2 C chopped pecans
The directions aren't clear as to what to make it in. I remember my mother making it in a bundt pan , some type of mold or a clear glass bowl... you pick!
Dissolve jello in boiling water
Add marshmallows, let them melt
Stir in salt and pineapple
Chill until slightly thickened
Fold in cottage cheese , whipped cream and nuts.
Pour it into your favorite bowl or bundt pan
Chill in the refrigerator until set.
Enjoy! Peace in the Kitchen!
Saturday, July 13, 2013
Summer Berry Muffins from the Dallas Morning News Taste Section
This week I chose the muffin recipe in the Dallas Morning News. I'm actually a few days late posting this one. I hope to have another recipe on Wednesday.
My wife made these muffins today and we delivered some to two different families.
Summer Berry Muffins
2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries
preheat oven to 400 degrees
In a medium bowl:
flour
baking powder
salt
1/2 C sugar
In another bowl:
milk
eggs
butter
vanilla
Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter
Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
My wife made these muffins today and we delivered some to two different families.
Summer Berry Muffins
2 1/2 C flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 C + 6 tsp sugar, divided
1 C whole milk
2 large eggs, beaten
1/2 C butter, melted
2 tsp vanilla
1 C fresh strawberries, quartered
1 C fresh blueberries
1 C fresh blackberries
preheat oven to 400 degrees
In a medium bowl:
flour
baking powder
salt
1/2 C sugar
In another bowl:
milk
eggs
butter
vanilla
Gently stir wet ingredients into the dry ingredients just until mixed.
Fold berries into batter
Spoon batter into 24 paper lined cups in muffin tins.
Sprinkle 1/2 tsp of remaining sugar over the top of each muffin.
Bake for 20 to 25 minutes until golden brown.
Muffins will not test done with a toothpick because of the fresh berries.
Allow them to cool 5 minutes before removing from the muffin tins.
Remove paper lined muffins to a wire rack to cool completely.
Enjoy!
Peace in the Kitchen!
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