Taste the world right in your kitchen with Amish recipes
pineapple cream pie
1 can Eagle Brand sweetened condensed milk
3 tablespoons lemon juice
1 large carton Cool Whip
1 large can crushed pineapple, drainedBeat milk and lemon juice together. Add pineapple and Cool Whip. Stir until well mixed. Pour into 2 graham cracker crusts. Chill several hours.
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1 can Eagle Brand sweetened condensed milk
3 tablespoons lemon juice
1 large carton Cool Whip
1 large can crushed pineapple, drainedBeat milk and lemon juice together. Add pineapple and Cool Whip. Stir until well mixed. Pour into 2 graham cracker crusts. Chill several hours.
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oatmeal cinnamon crispies
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 pecansPreheat 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.
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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 pecansPreheat 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.
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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 tartarBeat 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.
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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 tartarBeat 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.
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millie's amish bread
Posted by Marianna at recipegoldmine.com 2/10/2002 12:40 pmSource: January 28, 2002 Kitchen Bites (Recipegoldmine.com)It is just terrific! It has great texture and chew. You cant ruin it. Best of all, you can double the recipe if you have a 2-pound loaf bread machine. So it's as easy to make two loaves as one. Just keep an eye on it toward the end of the dough cycle and remove it if it's going to spill over, and flour a large surface area on which to put the dough. This is my adaptation of Millie's recipe. It specified 2 3/4 cups all-purpose flour and 1/4 cup sugar. Millie didnt specify pan size so I chose 5 x 9 inches. I added the option of baking at 350 degrees F. Place in bread machine pan in order given: 1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).Bake in 350 to 375 degree F oven for 25 to 35 minutes.
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Posted by Marianna at recipegoldmine.com 2/10/2002 12:40 pmSource: January 28, 2002 Kitchen Bites (Recipegoldmine.com)It is just terrific! It has great texture and chew. You cant ruin it. Best of all, you can double the recipe if you have a 2-pound loaf bread machine. So it's as easy to make two loaves as one. Just keep an eye on it toward the end of the dough cycle and remove it if it's going to spill over, and flour a large surface area on which to put the dough. This is my adaptation of Millie's recipe. It specified 2 3/4 cups all-purpose flour and 1/4 cup sugar. Millie didnt specify pan size so I chose 5 x 9 inches. I added the option of baking at 350 degrees F. Place in bread machine pan in order given: 1 cup plus 2 tablespoons hot water
1/4 cup canola or other non-saturated oil
3 1/4 to 3 1/2 cups all-purpose or bread flour (13 to 14 ounces)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon bread machine yeast Put through dough cycle; check that there is enough flour during first mix. When dough cycle is finished, put dough on floured surface. Let stand 15 minutes.Knead 3 or 4 times (dough will be puffy, not punched down). Gently shape and put into greased 5 x 9-inch loaf pan (grease top if you like). Let rise 40 minutes to 1 hour (more or less depending on room temperature).Bake in 350 to 375 degree F oven for 25 to 35 minutes.
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quick amish friendship bread
Posted by Olga at recipegoldmine.com 5/18/02 10:31:18 amThis is a traditional Amish Bread that is lovingly passed from one friend to another. Usually, it has a nurturing time of eight days, during which you stir in various ingredients. Then, of course there's additional kneading and rising. Here, that time is condensed into minutes.Yield: 4 loaves (64 slices)2 3/4 cups warm skim milk
1/4 cup low fat buttermilk
4 3/4 cups all-purpose flour
1/4 cup whole wheat flour
3 cups plus 1 teaspoon granulated sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 teaspoons baking powder
1 egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups very coarsely chopped hazelnuts
2 cups dried cherriesPreheat oven to 350 degrees F.In a large nonreactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the all purpose flour, the whole wheat flour, 1 teaspoon sugar, and the yeast. Set aside for 10 minutes or until the mixture starts to bubble.In a large mixing bowl, place the remaining ingredients, mix 2 cups skim milk, 4 cups flour, 3 cups sugar, oil, baking powder, egg, cinnamon, vanilla, salt, baking soda, except for the hazelnuts and cherries, and mix well. Add the milk yeast mixture to the bowl and mix well. Fold in the hazelnuts and cherries.Lightly grease four 10 x 5 x 2-inch pans with vegetable oil, divide the dough among the pans, and bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.Cal. per serving 129, Chol. 2 mg
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Posted by Olga at recipegoldmine.com 5/18/02 10:31:18 amThis is a traditional Amish Bread that is lovingly passed from one friend to another. Usually, it has a nurturing time of eight days, during which you stir in various ingredients. Then, of course there's additional kneading and rising. Here, that time is condensed into minutes.Yield: 4 loaves (64 slices)2 3/4 cups warm skim milk
1/4 cup low fat buttermilk
4 3/4 cups all-purpose flour
1/4 cup whole wheat flour
3 cups plus 1 teaspoon granulated sugar
1 package active dry yeast
2/3 cup canola oil
1 1/4 teaspoons baking powder
1 egg
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups very coarsely chopped hazelnuts
2 cups dried cherriesPreheat oven to 350 degrees F.In a large nonreactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the all purpose flour, the whole wheat flour, 1 teaspoon sugar, and the yeast. Set aside for 10 minutes or until the mixture starts to bubble.In a large mixing bowl, place the remaining ingredients, mix 2 cups skim milk, 4 cups flour, 3 cups sugar, oil, baking powder, egg, cinnamon, vanilla, salt, baking soda, except for the hazelnuts and cherries, and mix well. Add the milk yeast mixture to the bowl and mix well. Fold in the hazelnuts and cherries.Lightly grease four 10 x 5 x 2-inch pans with vegetable oil, divide the dough among the pans, and bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.Cal. per serving 129, Chol. 2 mg
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hot chocolate tapioca
Posted by philocrates at recipegoldmine.com May 14, 2001Source: Mrs. Ezra Peachey - Big Valley Amish Cookbook1 tablespoon cocoa
1/2 cup granulated sugarAdd 2 cups boiling water1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup tapioca
1/2 cup brown sugarAdd more water until right consistency.Serve hot with cold milk.
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Posted by philocrates at recipegoldmine.com May 14, 2001Source: Mrs. Ezra Peachey - Big Valley Amish Cookbook1 tablespoon cocoa
1/2 cup granulated sugarAdd 2 cups boiling water1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup tapioca
1/2 cup brown sugarAdd more water until right consistency.Serve hot with cold milk.
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half moon pies
2 cups dried apples
2 cups cold water
1/8 teaspoon salt
2 cups granulated sugar
1 orange, juice and grated rind
1 tablespoon cinnamon
1 recipe (double crust) pie pastryCook the dried apples in a saucepan with water and the salt. When apples are soft and pulpy. Add the sugar, orange and cinnamon. Simmer until water is cooked away. Roll pastry out and cut in 8-inch circles. Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together. Bake in 450 degree F oven for 10 minutes.Reduce heat to 350 degrees F and bake about 35 to 40 minutes longer or until golden brown.Makes 6 half moon pies.
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2 cups dried apples
2 cups cold water
1/8 teaspoon salt
2 cups granulated sugar
1 orange, juice and grated rind
1 tablespoon cinnamon
1 recipe (double crust) pie pastryCook the dried apples in a saucepan with water and the salt. When apples are soft and pulpy. Add the sugar, orange and cinnamon. Simmer until water is cooked away. Roll pastry out and cut in 8-inch circles. Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together. Bake in 450 degree F oven for 10 minutes.Reduce heat to 350 degrees F and bake about 35 to 40 minutes longer or until golden brown.Makes 6 half moon pies.
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maple cream pie
Filling
1 can sweetened condensed milk
2/3 cup maple syrup
Pinch saltTopping
2 cups whipping cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
Pinch salt
Chopped pecansFilling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour.Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling and sprinkle with chopped pecans.
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Filling
1 can sweetened condensed milk
2/3 cup maple syrup
Pinch saltTopping
2 cups whipping cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
Pinch salt
Chopped pecansFilling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour.Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling and sprinkle with chopped pecans.
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milk pie
3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shellsPreheat oven to 400 degrees F.Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.Sprinkle top of pie with cinnamon, if desired.
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3 eggs
1 cup molasses
1 cup granulated sugar
1/2 cup flour
1 teaspoon baking soda
3 cups thick sour milk
2 (9-inch) unbaked pie shellsPreheat oven to 400 degrees F.Beat eggs. Add molasses. Combine sugar, flour and baking soda and add to egg mixture. Add thick milk. Pour into unbaked pie shells. Bake for 10 minutes; then reduce oven temperature to 325 degrees F and bake for 40 to 45 minutes.Sprinkle top of pie with cinnamon, if desired.
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no knead bread
1 1/2 cups scalded milk
1/2 cups margarine
1/2 cups granulated sugar
2 tablespoon salt
1 1/2 cups lukewarm water
3 cakes yeast
3 eggs, beaten
9 cups sifted all-purpose flourDissolve yeast in water. Add the margarine, sugar and salt to the milk. Add eggs and yeast to milk mixture. Blend in flour with a spoon and then with hands. Let rise until double.Form loaves and let rise again. Bake at 350 degrees F for 40 minutes. Butter the top with Crisco.
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1 1/2 cups scalded milk
1/2 cups margarine
1/2 cups granulated sugar
2 tablespoon salt
1 1/2 cups lukewarm water
3 cakes yeast
3 eggs, beaten
9 cups sifted all-purpose flourDissolve yeast in water. Add the margarine, sugar and salt to the milk. Add eggs and yeast to milk mixture. Blend in flour with a spoon and then with hands. Let rise until double.Form loaves and let rise again. Bake at 350 degrees F for 40 minutes. Butter the top with Crisco.
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