Linda Byler - Lizzies Amish Cookbook: Favorite recipes from three generations of Amish cooks!

Enable us to use Thy manifold blessings with moderation: Grant our hearts wisdom to avoid excess In eating and drinking And in the cares of this life: Teach us to put our trust in Thee And to await Thy helping hand. TRADITIONAL AMISH PRAYER FOOD WRAPS THROUGH, IN, and around Amish social occasions from Sunday church lunches to neighborhood work parties. Food secures these families. It builds bonds in the Amish faith community. It adds pure pleasure to the lives of these disciplined people first and foremost among them, Lizzie Glick. Lizzie is the lead character in the three Lizzie Searches for Love novels: Running Around (and Such), Book One; When Strawberries Bloom, Book Two; and Big Decisions, Book Three.

Youll find excerpts from these tender stories among the recipes in this Cookbook. Food is, without a doubt, Lizzies love. When she isnt eating, shes anticipating food. When she packs her lunch, she puts in an extra whoopie pie, just in case. When she thinks ahead to Sunday supper with her gang of friends, she hopes for homemade pizza as fervently as she hopes to catch Stephens eye. Food is Lizzies comfort and her entertainment.

Food is Lizzies reward after her first morning as a maud and after Mam finally began to return to health. These are novelist Linda Bylers mothers own recipes, gathered and written down by Lindas daughter, Laura Lapp. Make them yourself and youll quickly see why Lizzie loves to eat, whether at a school picnic, at Emmas and Mandys weddings, or of course, at Mommy Glicks table. Before she could ask Mam more about Gods will and future husbands, Mommy Glick called them to dinner. Lizzie followed Mam into the dining room where the table was covered with food. Mommy Glick had made chicken potpie with large chunks of potatoes swimming in thick chicken gravy.

Chunks of white chicken meat were mixed with the potpie squares and sprinkled with bright green parsley. Mommy Glick made her own noodles, too. She mixed egg yolks with flour, and the potpie turned out thick and yellow and chewy. It was the best thing ever to eat with creamy chicken gravy. Lizzie also admired the baked beans that had been baking most of the forenoon and now were rich with tomato sauce and bacon. Bits of onion floated among the beans, and steam wafted from the granite roaster.

Applesauce, dark green sweet pickles, and red beet eggs completed the meal. Lizzie was so hungry she forgot all about her diet for the day. When they finished eating the main part of the meal, Lizzie and Mandy helped themselves to pieces of shoofly pie and sat on the steps of the porch together. They each bit off the very tips of their pieces. No one else in the whole world can make shoofly pies like Mommy Glick, Lizzie said. Mandy nodded, her mouth full as she ate her way through the whole delicious piece.

RUNNING AROUND (AND SUCH)

Makes 5 loaves Prep Time: 30 minutes Rising Time: 2-4 hours Baking Time: 30-40 minutes 4 cups warm (110-112) water, divided 12 Tbsp. dry, active yeast 12 cup and 12 Tbsp. sugar, divided 14 cup lard, or Crisco, melted 1 Tbsp. salt 3 quarts Occident* flour *Occident flour is bread flour made from western wheat. 1. sugar. sugar.

Stir and let stand until bubbly, approximately 2-5 minutes. 2. In another large bowl, mix 3 cups water, 12 cup sugar, lard, and salt. 3. Pour yeast mixture into the large bowl and stir. 4.

Using a spoon, beat in flour until too thick to stir. Then, use hands to mix in remaining flour. 5. Knead bread dough until smooth and elastic. 6. Cover with towel or plastic wrap and set in a warm place to rise.

Let rise for 1 hour, or until dough doubles in size. 7. Using fists, punch dough down and remove from bowl. 8. Shape dough into 5 loaves. 9.

Place loaves into well-greased loaf pans and let rise for 1 hour, covered, or until dough doubles in size. 10. Bake at 350 for 30-40 minutes. TIP: To check if the bread is finished, tap the top. Bread is ready when you hear a dull sound. Wasnt that just so Emma-ish? Planning all her cozy housewife duties a year or so in advance.

She still loved old houses with homemade quilts and rag rugs, and baking bread and jelly rolls, and all sorts of other impossible things. Im not going to help, Lizzie announced loudly, pulling out another forkful of cake. Mam kept washing dishes and without turning her head, said, Oh, yes, you are. RUNNING AROUND (AND SUCH)

Makes 2 loaves Prep Time: 30 minutes Rising Time: 2-4 hours Baking Time: 30 minutes 2 pkgs., or 2 Tbsp., dry, active yeast 2 cups warm (110-112) water 12 cup sugar 13 cup oil 1 egg, beaten 612-7 cups flour 1 tsp. salt 1. In large bowl, dissolve yeast in warm water.

Let stand until foamy, approximately 2-5 minutes. 2. Stir in sugar and oil. 3. Add egg, flour, and salt. 4. 4.

Place dough in a greased bowl. Cover and let rise 1-2 hours, or until double in size. 5. With fists, punch down dough. 6. 7. Cover. Cover.

Let rise for 1-2 hours, or until nearly doubled in size. 8. Bake at 350 for 30 minutes. VARIATION: After punching down dough, place covered bowl of dough in refrigerator. Take out fresh bread dough as needed to make bread or rolls. When using dough from refrigerator, allow at least 2-3 hours for dough to warm up and rise before baking.

At lunchtime, Dat would spread butter on a thick slice of homemade bread, sprinkle salt beside his plate until he had made a little pile, then select a spring onion. He would dip the onion in the salt, bite it off and quickly take a bite of the buttered bread, and then chew the two together. RUNNING AROUND (AND SUCH)

Makes 3 loaves Prep Time: 30 minutes Standing Time: 1 hour Rising Time: 2-4 hours Baking Time: 35 minutes 212 Tbsp. dry, active yeast 212 cups warm (110-112) water, divided 1 Tbsp. sugar 4 tsp. salt 2 cups whole wheat flour 12 cup brown sugar 12 cup water 12 cup oil, or lard, melted 12 cup molasses, or honey 4-5 cups white flour 1.

In large bowl, dissolve yeast in 2 cups water. 2. Add sugar, salt, and whole wheat flour. Mix well. 3. 4. 4.

Add brown sugar, 12 cup water, oil, and molasses. Stir together. 5. Add white flour until dough is smooth and elastic. 6. 7. 7.

With fists, punch down dough. 8. Shape dough into 3 loaves and place in well-greased loaf pans. 9. Cover. 10. 10.

Bake at 350 for 35 minutes. TIP: For faster rising time, place the covered bowl in the oven. Keep oven off. The warmth of the pilot light helps dough rise faster. Emmas eyes lit up, and she hurried back to the pantry. Look at this, she said, holding a perfect loaf of homemade bread.

It looked exactly like the loaf of bread in the childrens book about the Little Red Hen who baked a beautiful loaf of bread with the wheat she raised. BIG DECISIONS

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