05.11.09

Amish Corn Bread

Posted in Amish Foods at 12:30 am

Tim and I went for a drive the other day and we stopped by the Amish General store off of Dovetail Rd. in Loveville. We had a nice drive and a good shopping spree at the General Store. I bought some fresh ground Corn Meal and some fresh asparagus. It was a fun afternoon. Here is a recipe for Amish Corn Bread that I received years ago on one of my shopping trips.

AMISH CORN BREAD:

1 cup sifted flour  I sift mine twice to get a better rise while baking. (This is a tip I received from an Amish woman I met in Pennsylvania years ago.)
1/4 cup sugar  or less depending upon how sweet you like your corn bread
1 tbsp. baking powder
3/4 tsp salt
1 cup yellow cornmeal
1  large egg, well beaten
1 cup milk
5 tbsp. shortening melted and cooled,I prefer to use Butter Flavored Crisco

Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.

 

I hope ya’ll give this recipe a try and please let me know what ya’ll think of it.

Hope all you mothers had a terrific Mother’s Day.

See ya’ll soon.

10.02.08

Amish Holiday Cookies

Posted in Amish Foods at 12:00 am

These are some very fine cookies that I enjoyed several years ago in Lancaster Pennsylvania. I so enjoyed them that I had to beg for the recipe. It took a couple of trips but finally I got it and now I want to share it with ya’ll.
Amish Advent Cookies:

Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating.

1 teacup molasses about 1 cup minus 2 tablespoons
7 ounces light brown sugar about 1/2 cup loosely packed
9 tablespoons cocoa powder
10 ounces softened butter or margarine
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour, sifted twice

Preheat oven to 400 degrees F.

Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (You may not have to use all the flour.) The dough should be quite soft. You may find it easier to knead it with your hands.

Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake for about 8 minutes. Remove from the oven while they are still soft; cool on a rack. Pack into crocks or jars. Make sure to seal the container well. Don’t forget to store for 4 to 6 weeks before eating

09.16.08

Amish Potato Salad

Posted in Amish Foods at 12:00 am

This is a different take on the classic Potato Salad. I love to serve this along side of my Southern Potato Salad at my backyard BBQ’s. Hope ya’ll enjoy this at a BBQ or any party.

Amish Potato Salad:

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

1 tablespoon mayonnaise

Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs,mustard and mayonnaise in a saucepan.

Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.

Hope to see ya’ll soon.