Tomato Fritters

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and basil.
Cut tomatoes in 1/2-inch pieces and drain.
Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.

In small bowl beat eggs and add to flour-tomato mixture.
Blend lightly with fork.
Heat 1/4 inch of oil in skillet over medium heat.
Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.

Makes 26 fritters or 4 to 6 servings.

adminAmish2 Nov, 2007No Comments

Peanut Butter Cream Pie

3/4 cup confectioners’ sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar

Beat together the confectioners’ sugar and peanut butter until the mixture is crumbly; set aside.

In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom.
Do not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 tablespoons cornstarch, flour and salt.
Stir to make a paste.

Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.

Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.

Add the butter and 1 teaspoon vanilla extract.
Remove from heat and let custard cool.

Preheat oven to 350 degrees F.

Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell.
Pour the cooled custard mixture over the top.

In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.

Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch.
Continue beating until whites are very think and glossy.
Spread on top of pie.
Sprinkle the remaining peanut butter mixture on top.

Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.

adminAmish1 Nov, 2007No Comments

Chocolate Fudge

1 1/4 cups margarine or butter
3 (1 ounce) squares unsweetened chocolate
1/2 cup Karo light or dark corn syrup
1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners’ sugar
1 cup chopped nuts

Grease an 8-inch square baking pan.

Melt margarine or butter and chocolate over low heat.
Stir in corn syrup, water and vanilla extract.
Remove from heat.
Stir in remaining ingredients until smooth.
Turn into pan.
Cool and cut into squares.

Makes 1 3/4 pounds.

adminAmish26 Oct, 2007No Comments

Butterscotch Tapioca

Source: The Wichita Eagle - 10/18/2000

6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
cut into small pieces
1 teaspoon vanilla extract

Mix together water, tapioca and salt in large saucepan.
Heat to boil over medium heat.
Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes.
Remove from heat.

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Remove from heat; stir in butter and vanilla extract.
Stir into tapioca mixture.
Pour into custard cups or bowls.
Chill completely before serving, about 3 hours or overnight.
Yields 8 servings.

Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber

adminAmish11 Oct, 2007No Comments

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add boiling water and stir until salt has dissolved.
Cover and keep warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid.
Stir until ingredients are well blended.
This sponge should be the consistency of cake batter.
Set mixture in a warm place, and let rise until light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and remaining flour to sponge.
Knead for 10 to 12 minutes and shape into loaves.
Makes 3 medium-size loaves.
Let rise until light - about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

adminAmish10 Oct, 2007No Comments

Banana Cake

1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten

Cream butter and sugar together.
Add well beaten eggs.
To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda.
Add creamed bananas and vanilla extract.
Beat with an egg beater.
Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes.
Cool before removing from pan.

adminAmish10 Oct, 2007No Comments

Mandarin Orange Cake

2 eggs
2 (11 ounce) cans mandarin oranges, well drained
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt

Beat eggs; add oranges and dry ingredients.
Beat 4 minutes with electric mixer on slow speed until oranges flake through the batter.
Pour into greased 13 x 9-inch cake pan.
Bake at 350 degrees F for 35 to 40 minutes.
Cake will get quite dark.

Before removing from oven, press top with fingertip to see if it bounces back.
If it doesn’t, bake a bit longer, taking care it doesn’t burn.
Remove cake from oven.
Pour topping over.
Return cake to oven and bake 5 minutes longer.

Topping
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter or margarine

Combine and bring to a rolling boil.

adminAmish30 Sep, 2007No Comments

Oatmeal Cinnamon Crispies (Amish)

2 1/2 cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4 1/3 cups flour
4 1/3 cups old fashioned oats
2 cups finely chopped pecans

Preheat oven 375 degrees F.
Grease 2 cookie sheets.

Cream first 3 ingredients.
Beat in eggs one at a time.
Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended.
Add flour and blend.
Add oats and nuts and blend.
Drop by rounded spoonsful onto prepared cookie sheets.
Bake for 5 to 9 minutes.
It may be necessary to turn sheets around so they brown evenly.
Let cool on sheets for about 3 minutes.
Remove to wire rack till cool.
Cookies will look medium brown and crinkly.

These freeze well.

adminAmish29 Sep, 2007No Comments

Waldorf Salad

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut

Put 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan.
Cook, stirring constantly until thickened.
Set aside to cool.

Mix fruit and remaining ingredients together.
Pour cooled dressing over fruit.
Refrigerate.

adminAmish27 Sep, 2007No Comments

Boiled Apple Dumplings

2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch

In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
Stir in diced apple.
Pour all the apple juice into a 4-quart pot with a tight fitting lid.
Bring to a boil over medium heat.
Drop diced apple mixture by soup-spoonsful into boiling juice.
Cover and let boil 20 minutes.
Do not remove lid during cooking.

After 20 minutes, remove dumplings from pan; set aside.
Stir cornstarch into remaining apple juice in pot and cook until thickened.
Serve over dumplings.
Makes 8 dumplings.

adminAmish12 Sep, 2007No Comments