If you follow my blog on a regular basis, you know how much I love Amish Cooking. In a way I relate it to being a Hippy in the Kitchen. The Hippy philosophy of cooking is simple, healthy and back to basics, much like the Amish. I have a large collection of Amish Cookbooks and even some that are hand written from Amish and Mennonite families in Kansas.
My favorite Amish Pie, and it was my father in- law's too, is Raisin. The Amish and the Mennonites make the best Raisin Pie.
I recently found this recipe in my archived Amish recipes.
Amish Raisin Filled Cookies:
Preheat the oven to 350 degrees.
Dough ingredients:
2 C Sugar
2 Eggs
1 C Shortening (Crisco)
1 C Milk
4 C Flour
2 tsp Baking Soda
4 tsp Cream of Tartar
1/2 tsp Salt
1 tsp Vanilla
Filling ingredients:
1 1/2 C Dark Raisins (Chopped) The Amish actually grind them.
1 1/2 C Water
1 1/2 C Sugar
1 1/2 TBS Flour
Dough preparation:
In a mixing bowl with a hand mixer:
Shortening
Sugar
Cream well.
Add:
Eggs
Vanilla
Beat well.
Sift the dry ingredients.
In a bowl:
Alternately add dry mixture and milk. Add enough to make a dough that will roll nicely.
Place raisins in a saucepan on medium heat and add all remaining filling ingredients.
Bring to a boil.
Roll out the dough into 2" circles. Cut a 1" hole in half of the circles to be used for the tops.
Put 1 tsp of filling on the solid circle and put a circle with the hole cut out, on top.
Pinch the edges to seal them.
I like them to look a bit rustic and homemade. You can cut the circles by hand to do this, or use a 2" round cookie cutter.
Bake for 10 - 12 minutes or until golden brown.
Enjoy!
Peace in the Kitchen!
Monday, August 4, 2014
Sunday, August 3, 2014
Frozen Holiday Cranberry Salad
We just returned from our place in the Sangre de Cristo Mountains of Colorado.
We have 5 acres there and are surrounded by Amish neighbors. There's a Mennonite Bakery in town that we visit almost daily. My wife grew up on a Mennonite Farm in Kansas and the Bakery makes all of the breads, pastries, cakes, cookies and cinnamon rolls exactly as she remembers her mother making on the farm.
I have a great collection of cookbooks that are Amish and Mennonite and of course I have all of my mother in law's recipes. Many of them are hand written.
Here's just another Thanksgiving recipe using Cranberries.
This recipe is from one of the bakery's cookbooks.
This recipe is from one of the bakery's cookbooks.
Here's what you'll need:
1 - 9"X13" pan
1 C Sweetened Condensed Milk
1/4 C Lemon Juice
1 small can of crushed Pineapple, drained
1 (16 0z.) can of Whole Cranberry Sauce
2 C Miniature Marshmallows
1/2 C chopped Pecans
1 - (8 oz.) container of Cool Whip, thawed
In a mixing bowl:
Milk
Lemon Juice
Whisk Well.
Fold in by hand:
Pineapple
Cranberry Sauce
Marshmallows
Nuts
Mix well.
Fold in Cool Whip.
Pour into the pan and freeze for 1 hour, or until firm.
Cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Vintage Molasses Cookies from Aunt Faye
I call these vintage because they are the iconic Molasses cookie that my Grandmother and my Aunt made.
2 1/2 C sifted flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 C granulated sugar + 1/4 C in a small bowl for rolling the cookie balls.
3/4 C (1 1/2 sticks) butter, melted
1/4 C Molasses
1 Egg
In a large mixing bowl, whisk:
Flour
Baking Soda
Salt
Cinnamon
Ginger
Clove
Nutmeg
Whisk well and set aside.
In another large mixing bowl:
1 C Sugar
Butter
Molasses
Egg
Whisk well.
Gradually add the dry ingredients.
Stir well with a wooden spoon.
Wrap the dough in plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Using a cookie scoop, shape the dough into 1" balls and roll each ball in the remaining sugar.
Place the cookies 2" apart on the sheet pan.
Bake for 10 minutes.
For a crisper cookie, bake for 12 minutes.
The tops should begin to crack.
Remove the pan and cool it on a rack for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
2 1/2 C sifted flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 C granulated sugar + 1/4 C in a small bowl for rolling the cookie balls.
3/4 C (1 1/2 sticks) butter, melted
1/4 C Molasses
1 Egg
In a large mixing bowl, whisk:
Flour
Baking Soda
Salt
Cinnamon
Ginger
Clove
Nutmeg
Whisk well and set aside.
In another large mixing bowl:
1 C Sugar
Butter
Molasses
Egg
Whisk well.
Gradually add the dry ingredients.
Stir well with a wooden spoon.
Wrap the dough in plastic wrap and refrigerate overnight.
Preheat the oven to 375 degrees.
Line a sheet pan with parchment paper.
Using a cookie scoop, shape the dough into 1" balls and roll each ball in the remaining sugar.
Place the cookies 2" apart on the sheet pan.
Bake for 10 minutes.
For a crisper cookie, bake for 12 minutes.
The tops should begin to crack.
Remove the pan and cool it on a rack for 5 minutes.
Transfer the cookies to the rack and cool completely.
Enjoy!
Peace in the Kitchen!
Lima Bean and Corn Casserole. The perfect Fall dish!
This is a great Fall casserole. It can be a side dish to your favorite roasted chicken recipe. I use a vegetarian chicken cutlet for mine.
It would be a great dish to take to a church supper, a family gathering or a Fall Block Party.
Here's what you'll need:
1 - shallow 2 quart casserole dish, sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.
3 TBS Butter, softened
1 1/2 C Herbed Bread Crumbs ( I use Italian Herb Bread Crumbs)
i medium Onion, roughly chopped.
1/4 C Flour
1 C Milk
1 C Heavy Cream
1 tsp Salt
1/2 tsp Pepper
2 C Frozen Lima Beans, thawed
2 C Frozen Corn, thawed
1/4 C Pimiento
In a small saucepan:
Melt the butter over low heat.
Place the Bread Crumbs in a small bowl and drizzle with the melted butter.
Toss well and set aside.
In the same saucepan, melt the remaining butter and sauté the onion for 5 - 7 minutes, until golden brown.
Whisk in the Flour.
Whisk in the Milk and Heavy Cream.
Cook whisking constantly for about 3 minutes until it begins to thicken.
Whisk in Salt and Pepper.
Remove from the heat
Fold in the Beans, Corn and Pimientos.
Spoon into the casserole dish.
Sprinkle the top with the Bread Crumbs.
Bake uncovered for 25 minutes.
Enjoy!
Peace in the Kitchen!
It would be a great dish to take to a church supper, a family gathering or a Fall Block Party.
Here's what you'll need:
1 - shallow 2 quart casserole dish, sprayed with a vegetable cooking spray.
Preheat the oven to 350 degrees.
3 TBS Butter, softened
1 1/2 C Herbed Bread Crumbs ( I use Italian Herb Bread Crumbs)
i medium Onion, roughly chopped.
1/4 C Flour
1 C Milk
1 C Heavy Cream
1 tsp Salt
1/2 tsp Pepper
2 C Frozen Lima Beans, thawed
2 C Frozen Corn, thawed
1/4 C Pimiento
In a small saucepan:
Melt the butter over low heat.
Place the Bread Crumbs in a small bowl and drizzle with the melted butter.
Toss well and set aside.
In the same saucepan, melt the remaining butter and sauté the onion for 5 - 7 minutes, until golden brown.
Whisk in the Flour.
Whisk in the Milk and Heavy Cream.
Cook whisking constantly for about 3 minutes until it begins to thicken.
Whisk in Salt and Pepper.
Remove from the heat
Fold in the Beans, Corn and Pimientos.
Spoon into the casserole dish.
Sprinkle the top with the Bread Crumbs.
Bake uncovered for 25 minutes.
Enjoy!
Peace in the Kitchen!
Funeral Salad and Funeral Hashbrown Casserole
We had a funeral in the family this week and we all talked about "funeral salad" and "funeral cheese".
You all know exactly what I'm talking about.
I thought it was an appropriate time to share the recipe for Funeral Salad. I added the Funeral Potato Casserole Recipe today 3/1/2016.
Funeral Salad:
1 (20 oz.) can Pineapple tidbits, drained, and keep the juice.
1 small can of Mandarin Oranges, drained and discard the juice.
1 small box of Orange Pineapple Jello
1 small box of French Vanilla Pudding mix
1 (8 oz.) carton of Cool Whop, thawed
1 C Mini Marshmallows
In a serving bowl with a cover:
Pineapple Juice
Jello
Pudding Mix
Whisk well.
Gently fold in the following by hand:
Fold in the Pineapple and Oranges.
Fold in the Cool Whip.
Fold in the Marshmallows.
Cover and refrigerate for 3 hours before serving.
Enjoy!
Peace in the Kitchen!
Funeral Hashbrown Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" Glass Casserole Dish sprayed with a Non Stick Vegetable Spray.
1 - 32oz. Bag of Frozen Shredded Hash Brown Potatoes.
2 - Cans of Cream of Celery Soup
2 C Sour Cream
1 C Grated Sharp Cheddar Cheese
8 TBS Butter, melted
Topping:
2 C Crushed Ritz Crackers
2 TBS Butter, melted.
Mix well in a small bowl, set aside.
Spoon the Frozen Potatoes into the Casserole Pan.
In a Mixing Bowl:
Soup
Sour Cream
Cheese
Butter
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.
Enjoy!
Peace in the Kitchen!
You all know exactly what I'm talking about.
I thought it was an appropriate time to share the recipe for Funeral Salad. I added the Funeral Potato Casserole Recipe today 3/1/2016.
Funeral Salad:
1 (20 oz.) can Pineapple tidbits, drained, and keep the juice.
1 small can of Mandarin Oranges, drained and discard the juice.
1 small box of Orange Pineapple Jello
1 small box of French Vanilla Pudding mix
1 (8 oz.) carton of Cool Whop, thawed
1 C Mini Marshmallows
In a serving bowl with a cover:
Pineapple Juice
Jello
Pudding Mix
Whisk well.
Gently fold in the following by hand:
Fold in the Pineapple and Oranges.
Fold in the Cool Whip.
Fold in the Marshmallows.
Cover and refrigerate for 3 hours before serving.
Enjoy!
Peace in the Kitchen!
Funeral Hashbrown Casserole
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" Glass Casserole Dish sprayed with a Non Stick Vegetable Spray.
1 - 32oz. Bag of Frozen Shredded Hash Brown Potatoes.
2 - Cans of Cream of Celery Soup
2 C Sour Cream
1 C Grated Sharp Cheddar Cheese
8 TBS Butter, melted
Topping:
2 C Crushed Ritz Crackers
2 TBS Butter, melted.
Mix well in a small bowl, set aside.
Spoon the Frozen Potatoes into the Casserole Pan.
In a Mixing Bowl:
Soup
Sour Cream
Cheese
Butter
Whisk well and pour over the Potatoes.
Sprinkle the Topping evenly over the Potatoes.
Bake for 30 - 35 minutes.
Enjoy!
Peace in the Kitchen!
Onion Casserole
It's getting a bit cooler...... well, maybe!
As Fall and the Holidays approach I search for comfort food recipes. I happen to love Onion Casseroles and here's a simple and delicious recipe using Vidalia Onions.
Preheat the oven to 375 degrees.
In a 2 quart casserole dish with a cover:
2 Vidalia Onions, sliced thin.
3 TBS Worcestershire Sauce. ( I use a vegetarian version)
2 TBS Olive Oil
1/4 C Water
Salt and Pepper to taste.
Cover and bake for 25 minutes.
While the Onions are baking:
In a small bowl, mix together:
1 C Croutons
1/2 C Grated Gruyere Cheese
2 TBS Fresh Chopped Parsley
2 TBS Olive Oil
Salt and Pepper to taste.
When the Onions are finished baking, sprinkle the topping over the Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
As Fall and the Holidays approach I search for comfort food recipes. I happen to love Onion Casseroles and here's a simple and delicious recipe using Vidalia Onions.
Preheat the oven to 375 degrees.
In a 2 quart casserole dish with a cover:
2 Vidalia Onions, sliced thin.
3 TBS Worcestershire Sauce. ( I use a vegetarian version)
2 TBS Olive Oil
1/4 C Water
Salt and Pepper to taste.
Cover and bake for 25 minutes.
While the Onions are baking:
In a small bowl, mix together:
1 C Croutons
1/2 C Grated Gruyere Cheese
2 TBS Fresh Chopped Parsley
2 TBS Olive Oil
Salt and Pepper to taste.
When the Onions are finished baking, sprinkle the topping over the Onions and return to bake uncovered for 5 minutes.
Enjoy!
Peace in the Kitchen!
Rhubarb Crumble from The Food Network
I grew up with all things Rhubarb. My Aunt Faye made the best recipes with Rhubarb.
I can't seem to get enough recipes using it.
In another post titled, "Rhubarb, a Collection of my Favorite Recipes using Rhubarb", you'll find many of my other Rhubarb Recipes.
Heres a very simple recipe for Rhubarb Crumble from The Food Network.
I've adapted this recipe.
Here's what you'll need:
1 Glass or Ceramic 8"X8" baking dish.
Brush generously with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each and maid it in a jar. Keep refrigerated. It last a long time. I always have it available for all of my baking needs. It's the only release that I use.
In a mixing bowl:
1 C Flour
1/3 C Oats
3/4 C Sugar
A pinch of Salt.
Whisk well.
Stir in 6 TBS of Butter, melted, and 1/2 C chopped Hazelnuts.
Squeeze the mixture into large crumbles , place on a sheet pan or other container and freeze.
In a mixing bowl:
2 pounds of diced Rhubarb
1/3 C Granulated Sugar
1/4 C Flour
1/2 tsp Vanilla
1/2 tsp Orange Zest
1/4 tsp Salt
Mix well and pour into the prepared pan.
Scatter the Crumble evenly over the top.
Bale at 375 degrees for 45 minutes, it should be golden brown.
Remove from the oven ad cool on a rack for 15 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
I can't seem to get enough recipes using it.
In another post titled, "Rhubarb, a Collection of my Favorite Recipes using Rhubarb", you'll find many of my other Rhubarb Recipes.
Heres a very simple recipe for Rhubarb Crumble from The Food Network.
I've adapted this recipe.
Here's what you'll need:
1 Glass or Ceramic 8"X8" baking dish.
Brush generously with my Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour). I start with 1 C of each and maid it in a jar. Keep refrigerated. It last a long time. I always have it available for all of my baking needs. It's the only release that I use.
In a mixing bowl:
1 C Flour
1/3 C Oats
3/4 C Sugar
A pinch of Salt.
Whisk well.
Stir in 6 TBS of Butter, melted, and 1/2 C chopped Hazelnuts.
Squeeze the mixture into large crumbles , place on a sheet pan or other container and freeze.
In a mixing bowl:
2 pounds of diced Rhubarb
1/3 C Granulated Sugar
1/4 C Flour
1/2 tsp Vanilla
1/2 tsp Orange Zest
1/4 tsp Salt
Mix well and pour into the prepared pan.
Scatter the Crumble evenly over the top.
Bale at 375 degrees for 45 minutes, it should be golden brown.
Remove from the oven ad cool on a rack for 15 minutes.
Serve with Vanilla Ice Cream or Whipped Cream.
Enjoy!
Peace in the Kitchen!
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