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Boiled Cookies

These are also called "funeral cookies" by the Amish because they can be made up quickly to take to the grieving family.

1/2 cup butter
1/2 cup milk
2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/2 cup peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups quick cooking oats (not instant)
1/2 cup coarsely chopped pecans

In a small saucepan over medium heat bring to a boil and cook butter, milk, sugar, and cocoa for 1 minute. Remove from heat and stir in peanut butter, salt and vanilla extract. Mix in oats and pecans. By teaspoon drop on wax paper and allow the cookies to stand unrefrigerated for 1 hour.

Store in an airtight container with wax paper between the layers.

Broccoli Salad

1 large head broccoli, broken into small florets
1 medium onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup granulated sugar
2 to 3 tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)

Cut bacon into bits and fry crisp.

Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.

Amish Slaw

1 cup vinegar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon mustard
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons salt
1 medium cabbage
2 medium onions
1 cup granulated sugar

Mix vinegar, oil, water, mustard, celery seed, sugar and salt; boil for 3 minutes. Mix cabbage, onions and sugar. Combine boiled mixture and cabbage mixture; refrigerate overnight.

Brown Sugar Angel Food Cake

Source: Amish Cooking cookbook

2 cups (14 to 16) egg whites
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1 teaspoon salt
2 cups brown sugar, firmly packed
1 1/2 cups sifted cake flour

Beat the egg whites with the cream of tartar, vanilla and salt until stiff peaks form. Gradually sift 1 cup of the sugar into the beaten whites and beat to incorporate.

Sift remaining sugar with all the flour and gently fold it into the whites. Gently turn the batter into an ungreased 10-inch tube pan and bake at 350 degrees F for 45 to 50 minutes. (When done, the cake should spring back at the touch of a finger.) Let cake cool before serving.

Barbecued Chicken

Posted by soccermom at recipegoldmine.com ay 8, 2001

Source: Cooking from Quilt Country

It's starting to heat up in SC so it's time to break out the grill. This is a wonderful way to fix chicken, and since there's no tomato in the marinade the sauce won't burn while it's cooking.

Barbecue Sauce
1/2 cup water
1/2 cup cider vinegar
2 tablespoons vegetable oil
1 small bay leaf
1 1/2 teaspoons garlic powder
1 1/2 tablespoons Worcestershire sauce
1 teaspoon granulated sugar
1 1/4 teaspoon salt
3/4 teaspoon black pepper
1/4 teaspoon celery salt

8 boneless chicken breasts

In a small saucepan, combine the sauce ingredients and bring to a boil over high heat. Remove from heat. Place the 8 chicken pieces in a shallow glass dish or resealable zip-top bag. Reserve some sauce for basting. Pour the remaining sauce over the chicken, cover, and marinate overnight.

The next day, grill chicken about 4 inches above well-heated coals for about 6 minutes on each side, brushing frequently on each side with sauce. Spoon a bit more sauce over the chicken just before serving.

Servings: 8

Amish Apple Cake

1/2 cup chopped pecans
2 1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk

Preheat oven to 350 degrees F. Oil a 9-inch round cake pan.

In a large bowl, cream the butter. Add the sugar and beat until fluffy. Add the egg and beat until well blended. Mix in the baking soda, salt, cinnamon and nutmeg. Add the flour and stir just until blended. Stir in the apples and nuts. Pour into prepared cake pan and bake for 30 minutes until the top springs back when touched lightly with your finger.

Hot Caramel Sauce: In a saucepan, melt the butter, brown sugar and salt. Bring to a boil. Remove from heat and whisk in vanilla extract and milk.

Serve warm sauce over cake.

Serves 8.

Apple Crisp

5 or 6 apples, peeled and sliced
1/3 cup granulated sugar
1 teaspoon cinnamon

Topping
1 cup flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 unbeaten egg
1/2 teaspoon cinnamon
1/3 cup butter, melted

Place apples in a deep dish pie pan. Sprinkle with sugar and cinnamon.

Mix topping ingredients with the exception of the cinnamon with a fork until blended. Sprinkle topping over apples. Drizzle melted butter over topping. Sprinkle with cinnamon. Bake at 375 degrees F for 40 minutes.

Apple Pancakes

1 cup all-purpose flour
1 cup milk
6 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons butter
2 Granny Smith apples, peeled, cored and sliced
Confectioners' sugar

In mixer or blender, beat flour, milk, eggs, vanilla extract, salt and nutmeg; set aside.

Heat oven to 475 degrees F.

Heat cast iron skillet over medium heat. Add butter; melt. Add sliced apples and fry 2 to 3 minutes. Pour batter over apples. Bake at 475 degrees F for 15 minutes. Reduce heat to 425 degrees F for 8 to 10 minutes. Sprinkle with confectioners' sugar. Cut into wedges.

Serve with syrup or jam and bacon.

Bread Pudding

2 cups milk, scalded
1/4 cup butter
2 eggs
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon ground nutmeg
3 cups soft bread, torn into small pieces
1/2 cup raisins

Combine milk and butter, stirring until butter is melted. Cool to lukewarm.

Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2-quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees F for 50 minutes or until set.

Serve warm with Lemon Sauce.

Brown Sugar Pie

1 unbaked 8-inch pie shell
1 cup brown sugar
3 tablespoons all-purpose flour
Speck of salt
1 (12 ounce) can evaporated milk
2 1/2 tablespoons butter
Ground cinnamon

Preheat oven to 350 degrees F.

In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix in. Dot with butter, and sprinkle cinnamon liberally over all. Bake for 50 minutes, or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be.

This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.

NOTE: Recipe can be doubled and prepared in a 10-inch pie shell. For that size, bake 1 hour and 20 minutes.

Yield 12 servings.

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