Cooper - Amazing Amish: A Collection of Classic, Fuss Free Dessert & Bread Recipes for your Family Table
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- Book:Amazing Amish: A Collection of Classic, Fuss Free Dessert & Bread Recipes for your Family Table
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Amazing Amish A Collection of Classic, Fuss-Free Dessert & Bread Recipes for your Family Table Sarah Cooper Copyright 2015 by JSJ Publishing. All Rights Reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, or by any information storage and retrieval system without the prior written permission of the publisher, except in the case of very brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law.
Let me tell you, they are so good! Ive put together a book of classic Amish recipes so that you can try your hand at making something old fashioned and delicious at home. In todays busy world, its nice to return to simple and classic recipes to put on the table for our families. It doesnt have to require hours in the kitchen or fancy bells and whistles. You can create something tasty and simple that fills bellies and makes your family ask for more. If you want to do the authentic Amish experience, you can use things from the garden or ingredients that are sourced locally. To go one step further, you can make these things the old fashioned way, by hand.
However you choose to whip up these recipes, they are sure to taste delicious and have your family begging for seconds. Please enjoy!
IN another bowl, mix together the topping ingredients. Sprinkle topping over the cake batter. Bake for 45-50 minutes at 375 degrees.
Bake at 350 degrees for 35 minutes. In a small bowl, stir together topping ingredients until well mixed. Pour over warm cake. You can top with nuts if desired.
Mix together vanilla pudding mix and milk, then pour mixture over top of the angel food cake pieces. Mix together the strawberry jello mix and water, folding in the frozen strawberries last, then pour strawberry mixture over top of vanilla mixture. Refrigerate and serve. You can top with whipped cream before serving.
Add to the first mixture, forming a dough. Roll the dough into balls (walnut size). Roll into mixture of sugar and cinnamon. Place about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 375 degrees.
Pour the evaporated milk over the flour and sugar, but do not mix this in. Dot with butter, and sprinkle cinnamon liberally over all. Bake at 350 degrees for 50 minutes, or until the filling bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This recipe can be doubled and prepared in a 10-inch pie shell.
Add remaining ingredients, mixing well. Pour mixture into 2 greased and floured bread pans. Bake 1 hour at 350 degrees. For glaze, mix juice, sugar and flavorings together, blending well. Prick bread loaves with a fork after baking and pour glaze over while hot.
Place in microwave. Mix in milk, sour cream, salt, sugar, yeast and flour. Knead this dough for 10-15 minutes. Put in warm place and let rise for about 20 minutes. Put dough on board and punch down. Shape in desired shapes.
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