Entree Recipes
Cheesy Rice and Bean Enchiladas
Shared on my blog, but originally found in Cooking & Such: Adventures in Plain Living magazine, summer 2012 issue
3 cups cooked rice
1 teaspoon salt
8 large flour tortillas
2 cups (8 ounces) shredded cheddar or Mexican blend cheese, divided
1 cup sour cream
1 cup sliced green onions, divided
2 (4 ounce) cans chopped green chilies, undrained
2 (15 ounce) cans pinto beans, rinsed and drained or 3 cups re-fried beans made from scratch
1 cup salsa
2 cloves garlic, minced
1 teaspoon cumin
1 cup diced seeded tomato
2 tablespoons minced fresh cilantro
1/4 cup chopped jalapenos (optional)
Cook rice according to directions. Cool completely. Wrap tortillas in dampened paper towels, then in foil. Bake in preheated 350 degree oven for 10 minutes or until softened. Add 1 cup cheese, sour cream, 1/4 cup green onions, and chilies to rice; mix well. Spoon heaping 2/3 cup mixture down center of each warm tortilla. Roll up; place seam-side down in greased 13×9-inch baking dish. Partially mash beans with back of a wooden spoon or potato masher in medium bowl. Stir in salsa and garlic. Spoon evenly over enchiladas; cover with aluminum foil. Bake in a preheated 350 degree oven for 25 minutes or until heated through. Sprinkle with remaining 1/4 cup green onions, tomato, and cilantro.
Makes eight servings.
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Chicken Spagetti
From Plain Wisdom: An Invitation into An Amish Home and the Hearts of Two Women
1 chicken, cooked and chopped (about 2–3 cups)
1 pound spaghetti, cooked
½ cup chopped celery
½ cup chopped onion
pat of butter
1 cup chicken broth
1 cup milk
1 can condensed cream of mushroom soup
1 can condensed tomato soup
½ pound Velveeta cheese
salt and pepper to taste
Place cooked chicken and spaghetti in a container and set aside. In a large pot sauté onions and celery in a pat of butter. Add broth, milk, and soups. Bring to a boil. Remove from heat and add chicken and spaghetti. Pour mixture into a 9”x13” greased or sprayed casserole dish. Cover with cheese. Bake at 350 degrees until heated thoroughly and the cheese is brown.
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Chicken Stuffing Casserole
From Taste of Pinecraft: Glimpses of Sarasota, Florida’s Amish Culture and Kitchens cookbook (page 198)
2 large potatoes, cubed
2 carrots, diced
8 ounce crushed cornbread stuffing
½ cup butter, melted
3 cups chicken, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
Simmer potatoes and carrots in salted water until nearly done. Toss stuffing and butter. Spread ½ in a buttered 13”X9”X2” pan. Top with chicken. Combine soups, broth, vegetables and spread evenly over chicken. Add remaining stuffing on top. Bake uncovered at 350 degrees for 45-60 minutes.
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Green Bean and Ham Casserole
From Plain Wisdom: An Invitation into An Amish Home and the Hearts of Two Women
1½ cups shell macaroni
1 can green beans, drained
1 can condensed cream of mushroom soup, mixed with half a soup can of milk
1 to 2 cups cheddar cheese, grated (depending on how much cheese you like)
2 cups ham, chopped
½ cup onion, chopped
2 cups hash-brown potatoes, grated
salt and pepper to taste
Cook and drain macaroni according to directions. Layer ingredients, as listed, in a greased small roasting pan or medium casserole dish. Bake at 350 degrees for 1 hour.
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Pressed Cuban Sandwiches
Shared on my blog
1 loaf Cuban or French bread
butter, softened
1 pound sliced ham
1 pound roasted pork
½ pound Swiss cheese, sliced
sliced dill pickles
onions, thinly sliced
yellow mustard
Preheat your griddle or frying pan and use a non-stick cooking spray on it. Slice bread loaf in half and lengthwise. Butter the inside. Load up your ingredients: pickles first, then onion, pork, ham, and cheese. Close sandwiches and place on hot pan. Cover with a cast iron skillet and press down. Grill 2 to 3 minutes, until cheese is melted and gooey, and bread is toasted. Makes 4 generous servings.
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Soup Recipes
Amish Chicken Noodle Soup
Shared on my blog
3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles
Place chicken in kettle with 2 quarts water. Cover until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.
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Bread Recipes
Amish Friendship Bread
From Plain Wisdom: An Invitation into An Amish Home and the Hearts of Two Women
Amish Friendship Bread Starter
2 cups flour
2 cups warm water
¼ cup sugar
1 packet yeast
Mix all ingredients with a wooden or plastic spoon in a nonmetallic bowl. Pour into a zippered plastic bag and continue with the following steps.
Amish Friendship Bread Instructions
Day 1: Leave alone.
Day 2: Squeeze bag several times.
Day 3: Squeeze bag several times.
Day 4: Squeeze bag several times.
Day 5: Squeeze bag several times.
Day 6: Add 1 cup flour, 1 cup sugar, 1 cup milk; squeeze bag until mixed.
Day 7: Squeeze bag several times.
Day 8: Squeeze bag several times.
Day 9: Squeeze bag several times.
Day 10: Pour the batter into a nonmetallic bowl. Add 1 cup each of flour, sugar, and milk. Mix with a wooden or plastic spoon. Pour four 1-cup starters into gallon-sized, zippered plastic bags. Give to friends along with the instructions, keeping one starter for yourself.
Then mix the following ingredients, and add to your portion of the starter:
1 cup oil
1 teaspoon cinnamon
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup milk
3 eggs
½ teaspoon baking soda
1½ teaspoons baking powder
2 cups flour
2 small boxes instant vanilla pudding mix
In a separate bowl, mix 1 teaspoon cinnamon with 4 tablespoons of sugar. Sprinkle into two 8″ x 4″ x 2½” greased bread pans. Pour batter into the pans. Bake at 350 degrees for 1 hour.
Chocolate pudding mix may be used instead of vanilla. You may also add chocolate chips, nuts, or raisins.
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Zucchini Bread
From Plain Wisdom: An Invitation into An Amish Home and the Hearts of Two Women
3 eggs
1 cup oil
2 cups sugar
3 cups zucchini, grated
2 teaspoons vanilla
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ cup nuts (optional)
Grease and flour two 8″ x 4″ pans. Preheat oven to 325 degrees. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, and nuts; stir into the egg mixture. Divide batter into prepared pans. Bake for 1 hour or until tester inserted in the center comes out clean. Cool in the pan on a rack for 20 minutes. Then remove the bread from the pan, and cool completely.
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Snack and Drink Recipes
Strawberry Mango Smoothie
Shared on my blog
1 cup fresh strawberries, hulled and sliced
½ cup mango, cubed
¼ cup orange juice
6 ice cubes (or more if desired)
Place all ingredients into a blender and blend well. Makes 12 ounces.
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Sweet Snack Mix
Shared on my blog
1 box Crispix cereal
1 (12 ounce) bag tiny pretzels
1 pound pecan halves
1 cup margarine
2 cups brown sugar
½ cup dark corn syrup
Melt margarine in small saucepan. Add sugar and syrup. Cook and stir until sugar is well dissolved. Mix the dry ingredients and pour sugar mixture over top. Mix well. Bake at 250 degrees for one hour, stirring every 15 minutes. Cool, stirring occasionally to keep from sticking.
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Trail Mix
From Plain Wisdom: An Invitation into An Amish Home and the Hearts of Two Women
1 cup M&M’S
1 cup raisins
1 cup sunflower seeds
1 cup peanuts or assorted nuts
1 cup milk-chocolate chips
1 cup dried fruit of your choice (banana, apricots, etc.), cut into small pieces
Mix all ingredients together, and store in an airtight container.
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Dessert Recipes
3-Layer Strawberries-and-Cream Cake
As seen in The Christmas Singing, original recipe shared by Sherry Gore in Taste of Pinecraft: Glimpses of Sarasota, Florida’s Amish Culture and Kitchens cookbook
2 cups sugar
1 small package strawberry gelatin
1 cup butter, softened
4 eggs
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1/2 cup strawberries, puréed
Preheat oven to 350 degrees. Grease and flour three 9-inch, round cake pans. In a large mixing bowl, beat sugar, gelatin, and butter until fluffy. Add eggs one at a time, beating after each. Mix the flour and baking powder together, and add to the sugar mixture in two parts, alternating with the milk and beating after each addition. Fold in vanilla and puréed strawberries. Divide equally into the three cake pans.
Bake for 25 minutes. Cool for 10 minutes in the pans, then remove from the pans and cool completely.
Filling:
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1 1/2 cups fresh strawberries, sliced
Beat the whipping cream, sugar, and vanilla until stiff. Cover the bottom and middle cake layer each with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Set aside remaining whipped cream.
Frosting:
1/2 cup butter, softened
8-ounce package cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla
1 1/2 cup fresh strawberries, halved or quartered
Beat the butter, cream cheese, powdered sugar, and vanilla until creamy. Spread frosting around the sides of the cake. Make a pretty piping of frosting along the top edge of the cake. Gently spread remaining whipped cream on cake top. Decorate top with strawberries.
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Apple Dumplings
From Taste of Pinecraft: Glimpses of Sarasota, Florida’s Amish Culture and Kitchens cookbook (page 298)
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon Crisco
1 tablespoon butter
⅞ cup milk (or 1 cup scant)
⅔ cup brown sugar
3 chopped apples
1 ½ teaspoon cinnamon
Mix flour, baking power, salt. Work shortening into flour mixture. Add milk. Roll dough ¼ inch thick. Spread soft or melted butter on dough. Cover dough with brown sugar, cinnamon, and apples.
Sauce:
1 tablespoon flour
1 cup sugar
½ teaspoon salt
1 cup hot water
1 ½ cinnamon
Mix flour, sugar, and salt. Add hot water and cinnamon and boil 3 minutes. Pour over dumplings. Bake at 375 degrees for 35-45 minutes. Serve with milk or whipped cream.
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Key Lime Dessert
From Taste of Pinecraft: Glimpses of Sarasota, Florida’s Amish Culture and Kitchens cookbook (page 269)
Crust:
2 cups graham cracker crumbs
1 cup butter, softened
1 cup sugar
Filling:
1 pound cream cheese
2 cans sweetened condensed milk
⅓ cup key lime juice
⅔ cup lemon juice
Mix crust ingredients. Press in bottom of 9”X13” pan. Beat cream cheese, and then add milk until nice and smooth. Slowly add juice until well mixed. Immediately pour mixture over crust. The juice makes it harden quickly. Top with thickened fruit. Blueberry and raspberry are both delicious choices. Chill for at least one hour and serve.
*You can adjust the amount of key lime and lemon juice to suit your taste.
Yield: 12-16 servings.
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Orange Coconut Cake
As seen in The Christmas Singing, original recipe shared by Sherry Gore in Taste of Pinecraft: Glimpses of Sarasota, Florida’s Amish Culture and Kitchens cookbook
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, at room temperature; separate yolks and whites
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup buttermilk or coconut milk
1 teaspoon coconut extract
1 teaspoon grated lemon zest
Preheat oven to 350 degrees. Grease and flour two 9-inch, round cake pans, or place parchment paper circles coated with flour in the bottom of the pans.
Beat butter until light and fluffy. Gradually add sugar, beating constantly until thoroughly mixed. Add yolks, one at a time, beating well after each addition. Sift flour with baking powder and salt. Add the dry ingredients to the butter mixture in two parts, alternating with buttermilk or coconut milk. Beat in the coconut extract and lemon zest.
In a separate mixing bowl, beat egg whites until medium-firm peaks form. Fold one third of the egg whites into the batter, then fold in the remaining whites.
Divide batter between the pans, and bake on the middle rack of the oven about 30 minutes. Cool in pans on a wire rack for 10 minutes. Remove from pans and finish cooling completely. Decorate with buttercream frosting.
Orange Buttercream Frosting:
1 cup unsalted butter, at room temperature
16-ounce bag powdered sugar
4 teaspoons grated orange zest
orange food coloring
Whip butter and sugar together until perfectly smooth. Add orange food coloring one drop at a time until the desired shade is achieved.
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Strawberry Shortcake
Shared on my blog, but originally from Cooking & Such: Adventures in Plain Living magazine, summer 2012 issue
4 cups flour
2 cups sugar
1 cup butter
½ teaspoon salt
2 cups milk
3 teaspoons baking powder
Mix flour, sugar, butter, and salt like you would for pie dough. Set aside 2 cups of the resulting dough crumb mixture. To remaining mixture, add milk and baking powder. Pour in greased jelly roll pan and top with crumbs.
Bake at 350° for 15–20 minutes.
Cut into squares (be generous!) and stack with sugared strawberries. Top with sweetened whipped cream.
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Whoopie Pie
Shared on my blog
Cakes:
2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
½ cup softened butter
1 cup sugar
1 egg
Filling:
½ cup softened butter
1½ cups confectioners’ sugar
1 cup marshmallow crème
1 teaspoon vanilla
Red food coloring
Preheat oven to 350 degrees.
In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. In a small bowl, mix the buttermilk and vanilla extract. In a large bowl, beat the butter and sugar until evenly blended. Add the egg and blend until creamy.
Combine half of the flour mixture with the butter mixture. Mix in the buttermilk mixture. Add the rest of the flour mixture.
Scoop the batter into evenly sized mounds and place, evenly spaced, onto cookie sheets covered with parchment paper. Be sure to scoop an even number of mounds. Bake the sheets one at a time for ten minutes. The cakes should feel moist and soft. Let them cool on a rack before icing.
To make icing, beat all of the filling ingredients together, except the food coloring. Once ingredients are blended, add red food coloring until you reach your desired tint.
To complete the whoopie pies, spread icing evenly on the top of one cake and then gently press another on top. Continue until all of your cakes have been used!
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