{"product_id":"2940014115612","title":"65 Amish Recipes","description":"Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the \"Shoo Fly Pie\" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eAMISH FRIENDSHIP BREAD\u003cbr\u003e1 c. starter\u003cbr\u003e2\/3 c. oil\u003cbr\u003e1 1\/2 tsp. baking powder\u003cbr\u003e1\/4 tsp. baking soda\u003cbr\u003e3 eggs\u003cbr\u003e1 c. sugar\u003cbr\u003e2 c. flour\u003cbr\u003e1\/2 tsp. cinnamon\u003cbr\u003eDash of nutmeg\u003cbr\u003eRaisins, nuts, dried fruit \u0026amp; grated carrots (opt.)\u003cbr\u003eCombine ingredients. Pour batter into 2 greased loaf pans, 8 x 3 x 2 inches\u003cbr\u003eeach. Bake at 350 degrees for 1 hour or until dry.\u003cbr\u003eAMISH COFFEE CAKE\u003cbr\u003e2 c. light brown sugar\u003cbr\u003e2 c. flour\u003cbr\u003e3\/4 c. shortening\u003cbr\u003e1 egg\u003cbr\u003e2 tsp. vanilla\u003cbr\u003e1 c. hot coffee\u003cbr\u003e1 tsp. soda\u003cbr\u003eMix sugar, flour and shortening until lumpy. Do not mix until creamy. Take\u003cbr\u003eout 1 cup for topping. Dissolve soda in hot coffee and add to the flour\u003cbr\u003emixture. Also add egg and vanilla. Spread on sheet pan 9x12x2 inch and\u003cbr\u003esprinkle on topping.\u003cbr\u003eThis is a thin batter. Bake at 325-350 degrees approximately 30 minutes.\u003cbr\u003eSprinkle with powdered sugar after baked.\u003cbr\u003eAMISH LEMON SPONGE\u003cbr\u003e2 1\/2 c. sifted cake flour\u003cbr\u003e1 tsp. salt\u003cbr\u003e2\/3 c. shortening\u003cbr\u003e1\/3 c. cold water (approximately)\u003cbr\u003eFILLING FOR ONE 9\" UNCOOKED PIE SHELL:\u003cbr\u003e2 tbsp. butter\u003cbr\u003e1 c. sugar\u003cbr\u003e3 eggs, separated\u003cbr\u003e3 tbsp. flour\u003cbr\u003e1\/2 tsp. salt\u003cbr\u003eLemon juice \u0026amp; rind of 1 lemon\u003cbr\u003e1 1\/2 c. hot milk\u003cbr\u003eMeasure sifted flour, add salt and sift again. Cut in shortening using a pastry\u003cbr\u003eblender or two knifes. Sprinkle with water mixing lightly with fork. press\u003cbr\u003einto ball. Makes enough pastry for a 9 inch two crust pie or two shells.\u003cbr\u003eCream butter; add sugar and egg yolks. Beat until light and fluffy. Stir in\u003cbr\u003eflour, salt, lemon juice, rind and hot milk. Fold in stiffly beaten egg whites.\u003cbr\u003eBake in 400 degree oven for approximately 40 minutes. Serves 6 at 371\u003cbr\u003ecalories per serving.\u003cbr\u003e\u003cbr\u003eAMISH BROWN SUGAR PIE\u003cbr\u003e1 unbaked 8-inch pie shell\u003cbr\u003e1 c. brown sugar\u003cbr\u003e3 tbsp. all-purpose flour\u003cbr\u003eSpeck of salt\u003cbr\u003e1 (12 oz.) can evaporated milk\u003cbr\u003e2 1\/2 tbsp. butter\u003cbr\u003eGround cinnamon\u003cbr\u003ePreheat oven to 350 degrees. In the pie shell, place the brown sugar, flour\u003cbr\u003eand salt. Mix with your fingers. Pour the evaporated milk over the flour and\u003cbr\u003esugar, but do not stir or mix this in. Dot with butter, and drift cinnamon\u003cbr\u003eliberally over all. Bake for 50 minutes, or until the filling just bubbles up in\u003cbr\u003ethe middle. The filling will never completely set, but that's the way it's\u003cbr\u003esupposed to be. This pie is better eaten at room temperature. If you\u003cbr\u003erefrigerate leftovers, reheat them in the oven before serving.\u003cbr\u003eNOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that\u003cbr\u003esize, bake 1 hour and 20 minutes. Yield 12 servings.\u003cbr\u003eAMISH FRY PIES\u003cbr\u003e--PIES:--\u003cbr\u003e9 c. cake flour\u003cbr\u003e2 tbsp. sugar\u003cbr\u003e1 tbsp. salt\u003cbr\u003e3 c. shortening\u003cbr\u003e2 c. water\u003cbr\u003eThick fruit filling\u003cbr\u003eShortening for deep fat frying\u003cbr\u003e--GLAZE:--\u003cbr\u003e8 lbs. powdered sugar\u003cbr\u003e1\/2 c. cornstarch\u003cbr\u003e1\/3 c. powdered milk\u003cbr\u003e1 tsp. vanilla extract\u003cbr\u003e2 1\/2 c. warm water\u003cbr\u003eTo make pies, combine in large mixing bowl the flour, sugar and salt. Cut in\u003cbr\u003eshortening until pieces are the size of small peas. Add water a little at a time\u003cbr\u003euntil the four mixture is moistened. Form into 4 balls. Divide each ball into\u003cbr\u003e10 pieces and roll each piece into a circle. Top one side of circle with filling\u003cbr\u003eand fold circle in half. Cramped edges to seal. Heat shortening; fry a few\u003cbr\u003epieces at a time in deep fat until golden brown. Cool on wire rack.\u003cbr\u003eMeanwhile, in large mixing bowl, combine all glaze ingredients until\u003cbr\u003esmooth. While pies are still warm, dip them into glaze. Allow pies to drip on\u003cbr\u003ewire racks until cool. Yields about 40 pies...\u003cbr\u003e\u003cbr\u003eI asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included:","brand":"99 \u0026cent; store, save a lot more","offers":[{"title":"Default Title","offer_id":47079944880368,"sku":"2940014115612","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940014115612_p0.jpg?v=1763600912","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940014115612","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}