Miller - The Authentic Amish Cookbook: 25 Delicious Amish Recipes Made in a Modern Kitchen
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![Beverly M Lewis] - The Beverly Lewis Amish Heritage Cookbook](/uploads/posts/book/96304/thumbs/beverly-m-lewis-the-beverly-lewis-amish-heritage.jpg)
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The Authentic Amish Cookbook: 25 Delicious Amish Recipes Made in a Modern Kitchen 
All rights Reserved. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying or otherwise without prior written permission of the copyright holder. Disclaimer and Terms of Use: Effort has been made to ensure that the information in this book is accurate and complete, however, the author and the publisher do not warrant the accuracy of the information, text and graphics contained within the book due to the rapidly changing nature of science, research, known and unknown facts and Internet. The Author and the publisher do not hold any responsibility for errors, omissions or contrary interpretation of the subject matter herein. This book is presented solely for motivational and informational purposes onl y . Table of Contents
Directions
- Starting on day one, soften the yeast with about cup warm water, let it set for about 3 to 5 minutes.
- In a bowl, add 1 cup of each of the following: sugar, flour and milk.
- Stir in the yeast with a wooden spoon (if you have one).
- Cover the yeast mixture in the bowl with a towel or cloth and set aside.
Keep it at room temperature.
- On days 2 to 4, stir the mixture a little each day. Be sure that it stays at room temperature.
- On day 5, add 1 cup of each: milk, sugar and flour. Stir a little more.
- For the next 4 days, stir a little each day.
- On day 10, add the last 1 cup of each of the ingredients.
- You can divide the yeast into 4 separate portions and share with 3 friends. Save the last portion for your bread starter.
Amish Friendship Bread
Directions
- On day one, leave the starter dough at room temperature.
- On days two, three and four, stir the starter. Use a wooden spoon if you have one available.
- On day five, add in 1 cup flour, 1 cup sugar and 1 cup milk, stir together.
- For the next three days, stir it a little each day.
- On day ten, add 1 cup of the mix into two separate containers with lids and share the recipe with friends.
- You need to keep 1 cup of the starter dough refrigerated.
- Add the 4 cups of starter dough that you have to a bowl and stir in oil, 1 cup sugar, eggs, vanilla, baking soda and 2 cups flour mixed with baking powder, cinnamon and salt
- Preheat the oven to 350 F.
- Mix the dough really well and dump into greased loaf pans.
- Bake for about 45 minutes at 350 F.
- Let cool for a few minutes before removing the loaves of bread from the pans.
Directions
- In a mixing bowl, blend the baking soda, salt and baking powder.
- In a second bowl, combine the eggs, oil and starter. Make sure that this is well blended.
- Combine the two mixes into one and stir until the dough is no longer sticking to the sides.
- Flour the work area or counter top and knead the dough over the flour area.
- Flatten the dough and use a round cookie-dough cutter or biscuit cutter and cut out the biscuits.
Add them to a baking sheet that has been sprayed with nonstick spray.
- Drizzle or brush the melted butter over the dough and let it rise for about 30 minutes.
- Preheat the oven to 350 F.
- Bake for about 18 to 20 minutes.
- Let cool and serve.
Directions
- Preheat the oven to 425 F and grease a baking dish.
- In a mixing bowl, blend the starter, eggs, milk, sugar, flour and cornmeal.
- Using the electric mixer for about 2 minutes, slowly add in the remaining ingredients.
- Pour batter into the greased pan.
- Bake for about 25 minutes.
- Let cool before serving.
Directions
- Preheat the oven to 350 F.
- In a mixing bowl, combine the dry ingredients.
- In a separate bowl, add the sugar and wet ingredients and beat for about 30 seconds.
- Combine the two mixes and beat for a few minutes.
- Grease the muffin tins and add fill each tin to only 1/2 full.
- Bake for 15 minutes and remove from oven.
- In a small, shallow bowl, add the melted butter.
- Mix 1/2 cup sugar and cinnamon in another separate bowl.
- Roll the puffs in the butter, then in the cinnamon and sugar.
- Serve warm.
- Preheat the oven to 350 F.
- In a skillet, cook the beef, drain the grease and stir in the onions, garlic powder and salt and pepper.
- Add everything from the skillet to a large bowl and stir in remaining ingredients except for the mashed potatoes.
- Spoon everything into a pie dish that has been sprayed with nonstick spray.
- Season with salt and pepper.
- Spoon the mashed potatoes over the top of everything in the pie pan.
- Bake for 45 minutes.
Directions
- Preheat the oven to 375 F.
- In a saucepan, mix the cabbage and water over medium heat for about 15 minutes.
- When it is done cooking, drain the water from the cabbage and lay the cabbage in a baking dish.
- In a separate saucepan, melt the butter and stir in the flour. Cook for about a minute.
- Add in the milk, stirring the whole time and watch for the sauce to gradually thicken.
- Stir in the salt and pepper and pour the sauce over the cabbage.
- Bake the cabbage for about 20 minutes.
- In another mixing bowl, combine the remaining ingredients and spread over the cooked cabbage.
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