There is nothing new about eating whole foods, fresh from the ground or properly-raised livestock. Our ancestors did it, as did theirs...and theirs before them. And today, a large population of people still live and believe in that life. A life devoted to the Lord, the family, and doing things that have been passed down for many generations. These people, known as the Amish, sustain themselves as well as whole communities unto themselves, by eating, working, living, loving and playing properly. From the land, in wholesome quality as well as quantity. Some of my favorite foods are from their cookbooks, and there's something that touches me very profoundly, each time I make something from the earth.
Friendship Bread
3c. flour
3 eggs
3c sugar
1 1/2 tsp. cinnamon
3c. milk
1 tsp. vanilla
2/3c. oil
1/2 tsp. salt
2c. flour
1/2 tsp. baking soda
1c. sugar
1 1/4 tsp. baking powder
Combine one cup flour, one cup sugar and one cup milk in a non-metal bowl.
Day 1: Do nothing.
Day 2, 3 & 4: stir with a wooden spoon - do not use metal.
Day 5: add one cup flour, one cup sugar and one cup of milk; stir.
Day 6, 7, 8 & 9: stir with wooden spoon.
Day 10: add one cup flour, one cup sugar and one cup of milk; stir.
To give as a gift, pour one cup of starter into 3 glass or plastic containers and give to two friends, reserving one for yourself. Include these instructions with each portion.
To the remaining batch, add the remaining ingredients. Pour into well-greased and powder sugared loaf pans. Bake at 350' F. for 40-50 minutes. Cool 10 minutes in pan on wire rack, before removing from pan to slice.
3c. flour
3 eggs
3c sugar
1 1/2 tsp. cinnamon
3c. milk
1 tsp. vanilla
2/3c. oil
1/2 tsp. salt
2c. flour
1/2 tsp. baking soda
1c. sugar
1 1/4 tsp. baking powder
Combine one cup flour, one cup sugar and one cup milk in a non-metal bowl.
Day 1: Do nothing.
Day 2, 3 & 4: stir with a wooden spoon - do not use metal.
Day 5: add one cup flour, one cup sugar and one cup of milk; stir.
Day 6, 7, 8 & 9: stir with wooden spoon.
Day 10: add one cup flour, one cup sugar and one cup of milk; stir.
To give as a gift, pour one cup of starter into 3 glass or plastic containers and give to two friends, reserving one for yourself. Include these instructions with each portion.
To the remaining batch, add the remaining ingredients. Pour into well-greased and powder sugared loaf pans. Bake at 350' F. for 40-50 minutes. Cool 10 minutes in pan on wire rack, before removing from pan to slice.
Amish Orange Rolls with Icing
1c. shortening
4 eggs, lightly beaten
2/3c. sugar
5 tsp. orange zest
1 1/2 tsp. salt
1/2c. orange juice
4 pkgs. active, dry yeast
12c. flour
3 Tbs. butter, melted
1c. warm (100-100'F) water
3c. sifted powdered sugar
1/4c. + 1 tsp. orange juice
1 tsp. orange zest
Combine shortening, sugar and salt in a large bowl. Stir in milk, then set aside. Combine yeast and warm water in a 2 cup measure and let stand 5 minutes.
Stir yeast mixture, eggs, orange zest and juice into shortening mixture. Stir in 9 cups flour. Turn dough out onto well-floured surface; knead in remaining 3 cups flour to make a soft dough. Knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning over once to grease top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Punch dough down and roll out to one-inch thickness; cut with a 3" round cutter. Place in 3 lightly-greased 13"x9" pans. cover again and let rise in warm place, 30 minutes or again doubled in bulk.
Preheat oven to 350'F.
Bake for 20 minutes, or until golden. Remove from pans and brush with melted butter. Cool on wire racks for 10 minutes.
Combine 3 icing ingredients in a bowl and stir until smooth. Drizzle over tops of rolls.
1c. shortening
4 eggs, lightly beaten
2/3c. sugar
5 tsp. orange zest
1 1/2 tsp. salt
1/2c. orange juice
4 pkgs. active, dry yeast
12c. flour
3 Tbs. butter, melted
1c. warm (100-100'F) water
3c. sifted powdered sugar
1/4c. + 1 tsp. orange juice
1 tsp. orange zest
Combine shortening, sugar and salt in a large bowl. Stir in milk, then set aside. Combine yeast and warm water in a 2 cup measure and let stand 5 minutes.
Stir yeast mixture, eggs, orange zest and juice into shortening mixture. Stir in 9 cups flour. Turn dough out onto well-floured surface; knead in remaining 3 cups flour to make a soft dough. Knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning over once to grease top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Punch dough down and roll out to one-inch thickness; cut with a 3" round cutter. Place in 3 lightly-greased 13"x9" pans. cover again and let rise in warm place, 30 minutes or again doubled in bulk.
Preheat oven to 350'F.
Bake for 20 minutes, or until golden. Remove from pans and brush with melted butter. Cool on wire racks for 10 minutes.
Combine 3 icing ingredients in a bowl and stir until smooth. Drizzle over tops of rolls.
Basic White Bread
8c. flour
1/2c. sugar
2 Tbs. active dry yeast
1/3c. butter or Crisco
4c. warm water
1 tsp. salt
Mix flour and yeast; set aside.
Combine water, sugar, shortening and salt. Stir to soften and melt shortening; add flour mixture.
Beat with mixer for 5-10 minutes. Cover with warm, moist towel and let rise to double in size - about one hour. Watch closely to avoid towel sticking to dough.
Knead well and place into greased loaf pan; let rise until doubled again.
Preheat oven to 350'F. Bake for 30-40 minutes, or until golden. Remove from pans and cool on wire racks for 10 minutes.
8c. flour
1/2c. sugar
2 Tbs. active dry yeast
1/3c. butter or Crisco
4c. warm water
1 tsp. salt
Mix flour and yeast; set aside.
Combine water, sugar, shortening and salt. Stir to soften and melt shortening; add flour mixture.
Beat with mixer for 5-10 minutes. Cover with warm, moist towel and let rise to double in size - about one hour. Watch closely to avoid towel sticking to dough.
Knead well and place into greased loaf pan; let rise until doubled again.
Preheat oven to 350'F. Bake for 30-40 minutes, or until golden. Remove from pans and cool on wire racks for 10 minutes.
Shoofly Pie
1 (9 inch) pie shell
1 cup molasses
3/4 cup hot water
3/4 teaspoon baking soda
1 egg, beaten
1 1/2c. flour
1c. packed brown sugar
1/4c. shortening
Preheat oven to 400 degrees F (200 degrees C).
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
1 (9 inch) pie shell
1 cup molasses
3/4 cup hot water
3/4 teaspoon baking soda
1 egg, beaten
1 1/2c. flour
1c. packed brown sugar
1/4c. shortening
Preheat oven to 400 degrees F (200 degrees C).
To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.
Chow Chow (relish)
2 Qts. green beans
1 Lg. head cauliflower, separated into florettes
3c. shelled lima beans
3c. whole kernel corn
1 Qt. onions, chopped
5 green peppers, chopped
2 Qts. green tomatoes, chopped
3 Qts. cider vinegar
4c. sugar
½c. salt
2 Tbs. celery seed
2 Tbs. yellow mustard seed
2 Tbs. dry mustard
1 Tbs. turmeric
Cut the beans into ½ inch pieces. Cook green beans, cauliflower, lima beans, and corn separately in boiling water until just tender. Drain. Mix the onions, peppers, and tomatoes with the cooked vegetables in a large heavy kettle. Bring the vinegar to boiling and stir in a mixture of the sugar, salt, celery seed, mustard seed, dry mustard, and turmeric. Pour vinegar mixture over vegetables; bring to boiling, and cook 20 to 25 minutes, or until thoroughly heated, stirring occasionally. Serve chilled or room temperature. Store in airtight container or process in water bath canner to store long-term.
2 Qts. green beans
1 Lg. head cauliflower, separated into florettes
3c. shelled lima beans
3c. whole kernel corn
1 Qt. onions, chopped
5 green peppers, chopped
2 Qts. green tomatoes, chopped
3 Qts. cider vinegar
4c. sugar
½c. salt
2 Tbs. celery seed
2 Tbs. yellow mustard seed
2 Tbs. dry mustard
1 Tbs. turmeric
Cut the beans into ½ inch pieces. Cook green beans, cauliflower, lima beans, and corn separately in boiling water until just tender. Drain. Mix the onions, peppers, and tomatoes with the cooked vegetables in a large heavy kettle. Bring the vinegar to boiling and stir in a mixture of the sugar, salt, celery seed, mustard seed, dry mustard, and turmeric. Pour vinegar mixture over vegetables; bring to boiling, and cook 20 to 25 minutes, or until thoroughly heated, stirring occasionally. Serve chilled or room temperature. Store in airtight container or process in water bath canner to store long-term.
Sour Cream Potatoes
1 pt. sour cream
1 Tbs. onion flakes
1 can cream of mushroom soup
9 c. cooked potatoes, shredded
1 c. shredded cheese
Preheat oven to 350'F. Mix together sour cream, onion flakes and mushroom soup. Fold in potato shreds and cheese, salt and pepper to taste.
Bake for one hour. When potatoes are nearly done, mix 2 tablespoons of melted butter with 1/2 cup corn flakes cereal. Top potatoes with mixture, then place back in oven for another few minutes to brown slightly.
1 pt. sour cream
1 Tbs. onion flakes
1 can cream of mushroom soup
9 c. cooked potatoes, shredded
1 c. shredded cheese
Preheat oven to 350'F. Mix together sour cream, onion flakes and mushroom soup. Fold in potato shreds and cheese, salt and pepper to taste.
Bake for one hour. When potatoes are nearly done, mix 2 tablespoons of melted butter with 1/2 cup corn flakes cereal. Top potatoes with mixture, then place back in oven for another few minutes to brown slightly.