from Sioux Dallas
When baking, NEVER mix all ingredients together at once; add one at a time and mix well.
Springerle Cookies
4 eggs
2 tablespoons margarine (butter if you choose)
2 cups white sugar
4 cups all purpose flour
2 teaspoons baking powder
One fourth teaspoon salt
One fourth cup of anise seeds
Preheat oven to 350 degrees. Beat eggs, add margarine and sugar - cream together. Sift flour, baking powder and salt together. Add slowly to the egg mixture and combine. Knead dough until smooth. Cover and chill in refrigerator for at least two hours. Place on floured board press to one half inch thick. If you don’t have a board, use a large sheet of aluminum foil. It’s lovely if you have a roller with designs cut into it to transfer to the rolled dough. Sprinkle the anise seed on a clean tea towel. Place cut cookies on the anise seed. Allow it to stand overnight uncovered. Carefully pick up cookies with anise seed. Bake for about fifteen minutes at 325 degrees. Remove from oven and cool. Store in airtight container.
Rinderrouladen
Serves 4
4 flank steaks not more than 6 oz. each
One and one half cups beef broth
2 teaspoons Dijon mustard
One half teaspoon salt
One fourth teaspoon ground black pepper
2 sweet pickles sliced in strips
2 slices bacon
2 sweet onion chopped
One fourth cup vegetable oil
4 peppercorns
One half bay leaf
2 tablespoon cornstarch
Spread the mustard on each steak; sprinkle with salt and pepper. Place the bacon, pickles and onion across the top of the steaks. Heat beef broth and set it aside. Roll each steak like a burrito and secure with toothpick. Heat oil in heavy pan; add steak rolls and brown on both sides. Pour in hot beef broth, peppercorns and bay leaf. Cover and SIMMER for about one hour and twenty minutes. Remove steak and drain.
In bowl blend cornstarch with about three fourths cup cold water and mix well. (I use a fork) Stir into pan and bring to a boil until thick and bubbling. Pour over steaks and serve immediately.
Amish Whoopie Pie Cookies
1 cup shortening
2 cups sugar
1 cup very hot water with 2 teaspoons baking soda
Four and one half cups flour
4 eggs
Three fourths cup cocoa
1 cup sour milk
2 teaspoons vanilla
Pinch of salt
FILLING
1 cup milk
1 cup shortening
4 tablespoons flour
1 teaspoon vanilla
1 cup sugar
Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto ungreased cookie sheet into small rounds as much alike as possible. Bake at 375 degrees for 8 - 10 minutes.
For the filling, cook together the milk and flour until thick. Place in a bowl and add sugar, shortening and vanilla. Beat until spread able. Choose two cookies the same size and place the filling between them.
Friendship Bread Starter
1 cup white sugar
1 cup sweet milk
1 cup unbleached white flour
Combine the three ingredients in a large, non metal bowl. Stir with a non metal spoon. Cover with saran wrap but DO NOT refrigerate. Keep at room temperature. Stir the mixture carefully every day for 17 days. On the 18th day let it stand untouched. On days 19, 20 and 21 stir every day again. On day 22 stir and carefully add 1 cup sugar, 1 cup milk and 1 cup unbleached white flour. On days 23, 24, 25 and 26 stir each day again. On day 27 add a cup of white sugar, 1 cup milk and 1 cup unbleached white flour. Stir well. Keep a starter cup for yourself and give 2 friends each a starter cup.
TO KEEP THE STARTER GOING:
Do not refrigerate and do not use metal bowls or metal stirrer. Start on the 27th day again by adding twice as described above. On the 28th day keep another cup for yourself.
TO MAKE THE FRIENDSHIP BREAD:
Preheat over to 350 degrees
1 cup starter
2/3 cup vegetable oil
2 cups unbleached white flour
1 cup sugar
3 eggs
One and one half teaspoon baking powder
1 teaspoon cinnamon
One half teaspoon vanilla
One half teaspoon salt
One half teaspoon baking soda
1 full cup of raisins, chocolate chips, chopped nuts, dates and finely chopped apples.
Mix well in non metal bowl. Place in two greased baking pans. Bake at 350 degrees for 45 to 50 minutes. Cool before slicing. I like to eat a hot slice with a thin layer of butter.
MAKE SURE YOU KEPT A
STARTER CUP TO DO AGAIN.
Amish Walnut Kisses
1 pound shelled walnuts
2 cups granulated sugar
5 tablespoons all purpose flour
6 egg whites
1 teaspoon vanilla extract
Beat egg whites until stiff but not dry. Gradually add sugar and continue to beat until blended. Sift flour lightly over egg white mixture and fold in with a wire whisk. Blend in vanilla extract and nuts. Drop from teaspoon onto greased cookie sheet about 2 inches apart. Bake at 325 degrees for about 10 minutes. Yields 6 dozen small cookies.
Amish Yumazitti
8 oz. wide noodles cooked and drained
One and one half lbs. of ground beef (good grade)
One half cup diced celery
2 tablespoons butter
One fourth teaspoon pepper
Salt to taste
Ten and one half oz. can cream of chicken soup
Ten oz. can tomato paste
One half pound grated Cheddar cheese
Brown meat in butter and season with salt and pepper to taste. Place a layer of noodles in a 2 quart casserole, then one layer of meat. Mix soup, celery, and cheese. Place one layer of this. Repeat until all ingredients are used. Layer of cheese on top. Bake uncovered at 350 degrees for one hour.
Amish Homemade Bologna
3 lbs. good grade hamburger
3 tablespoons Morton’s Tender Quick
1 cup water
One eighth teaspoon garlic powder
One half teaspoon onion powder
One and one half teaspoon Liquid Smoke
Mix well. Roll into two rolls. Wrap in saran wrap and place in refrigerator 24 hours. Place on greased pan. Bake at 300 degrees for one hour turning meat once halfway through baking time. Slice and eat.
Shoofly Pie
MIX FOR CRUMBS (reserve ½ cup for topping):
2/3 cup dark brown sugar
1 tablespoon solid shortening
1 cup flour
FILLING:
1 cup good, thick molasses
Three fourths cup boiling water
1 egg beaten
1 teaspoon baking soda
Combine hot water and baking soda, add egg and molasses. Add crumb mixture (minus ½ cup). This will be lumpy. Pour into unbaked pie crust and top with reserved crumbs Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 45 minutes. When cut the bottom may be wet.
Amish Bread Pudding
2 cups scalded milk
One fourth cup butter
2 eggs
One half cup granulated sugar
One fourth teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread small pieces
One half cup raisins
Combine milk and butter over low heat until butter is melted. Combine eggs, sugar, salt and nutmeg. Beat at medium speed for one minute. Slowly add milk mixture. Place bread in lightly greased casserole. Sprinkle with raisins. Pour batter over all. Bake at 350 degrees for 50 minutes or until set. Can be served with lemon sauce.
Amish Cornbread
1 cup yellow cornmeal
1 cup flour
4 tablespoons sugar (optional)
1 teaspoon salt
4 teaspoons baking powder
1 egg beaten
1 cup milk
2 tablespoons melted shortening
Grease a baking pan. Preheat oven at 400 degrees. Mix cornmeal, flour, sugar, salt and baking powder. Make a well in the center and add egg, milk and melted shortening. Beat until ingredients are thoroughly mixed and not lumpy. Pour batter into pan and bake until risen and golden brown.
May add grated cheese on top if desired.
May use can of drained corn if desired.
Amish Buttermilk Pie
1 unbaked pie shell
One and one half cups sugar
One fourth cup flour
1 stick of butter (or margarine)
3 eggs
One half cup thick buttermilk
1 teaspoon vanilla
Mix sugar and flour and then add melted butter. Cream together. Add eggs, buttermilk and vanilla. Mix well and pour into pie shell. Bake at 350 degrees for 45 minutes or until knife comes out clean.
Amish Friendship Salad
1 cup small diced ham
2 cups cooked macaroni
One and one half tablespoon barbecue sauce
One fourth cup of grated pepper
Salt and pepper to taste
One fourth cup finely chopped onion
3 tablespoons mayonnaise
Three fourth cup grated celery
1 teaspoon prepared mustard
One half cup finely chopped carrots
In one bowl combine ham, macaroni, celery, carrots, pepper and onion. In another bowl mix mayonnaise, barbecue sauce and mustard. Mix thoroughly and combine the two.