The New Amish Cookbook: A Simple and Tasty Collection of Amish Recipes

76 Pages·2·2.965 MB·English

The New Amish
Cookbook
A Simple and Tasty Collection of Amish
Recipes
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by:
http://www.booksumo.com
1
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
2

Table of Contents
8 . . . . . . . . Crunchy Chocolate Bars 53 . . . . . . . Crisco Pie Shell
9 . . . . . . . . Chocolate Crisco Creamy 54 . . . . . . . Fruity Bread
12 . . . . . . . Fluffy Orange Cloud 55 . . . . . . . Hamburger Casserole
13 . . . . . . . Buttermilk Crumbs Mix 56 . . . . . . . Banana Bread
14 . . . . . . . Sweet Sausage and Noodles Chili 59 . . . . . . . Sandwich Rolls
15 . . . . . . . Stale Pie 60 . . . . . . . Applesauce Chocolate Chip Bread
18 . . . . . . . Strawberry Pearls Pudding 61 . . . . . . . Vanilla Bread
19 . . . . . . . Brown Vanilla Pudding 62 . . . . . . . Classic Amish Bread
20 . . . . . . . Chocolate Chip White Brownies 65 . . . . . . . Honey Wheat Bread
21 . . . . . . . Zesty Lemon Tart 66 . . . . . . . Oatmeal Pudding
24 . . . . . . . Vanilla Pudding 67 . . . . . . . Cinnamon Monthly Bread
25 . . . . . . . Honey Tart 68 . . . . . . . Marjoram Crispy Chicken
26 . . . . . . . Nutmeg Nuts Cookies 71 . . . . . . . Classic Vanilla and Apple Tart
27 . . . . . . . Mace Pie Pudding 72 . . . . . . . Amish Apple Crisp
30 . . . . . . . Cherry Tart Crumble 73 . . . . . . . Blanch Neige Pie
31 . . . . . . . Chocolate and Pecan Bites 74 . . . . . . . Traditional Amish Bread
32 . . . . . . . Nutty Milk Bar 75 . . . . . . . Easy Amish Friendship Starter
33 . . . . . . . Vanilla Pancakes 76 . . . . . . . Alternative 2-Ingredient Amish Starter
35 . . . . . . . Amish Black Cherry Cookies
36 . . . . . . . Rhubarb Cake with Nutmeg Sauce
37 . . . . . . . Black Jam Pudding
38 . . . . . . . Luke Bread
41 . . . . . . . Quick Canola Bread
42 . . . . . . . Milk Rolls
43 . . . . . . . Crispy Chicken Biscuits
44 . . . . . . . Molasses Tart Pudding
47 . . . . . . . Cheese Roll
48 . . . . . . . Sweet and Salty Dumplings Stew
49 . . . . . . . Herbed Tomato Bites
50 . . . . . . . Swiss Breakfast Bake
5
6

Crunchy
Prep Time: 15 mins
Chocolate Bars
Total Time: 35 mins
Servings per Recipe: 24
Calories 182.8
Fat 11.8g
Cholesterol 17.6mg
Sodium 145.0mg
Carbohydrates 17.4g
Protein 4.1g
Ingredients
1/2 C. margarine
1 tbsp cocoa powder
2 large eggs, beaten
1/4 tsp salt
3/4 C. flour
1 C. peanut butter
1/4 tsp baking powder
1 C. chocolate chips
3/4 C. white sugar
1 1/2 C. Rice Krispies
1 tsp vanilla
Directions
1. Before you do anything, preheat the oven to 350 F.
2. Get a large mixing bowl: Beat the in it the butter with eggs well.
3. Add the flour with baking powder, sugar, vanilla, cocoa powder and salt. Mix them well.
4. Pour the mix in a greased silicon mold. Place it in the oven and let it cook for 18 min.
5. Lay over it 2 1/2 C. of mini-marshmallows then bake it for an extra 2 min.
6. Place a heavy saucepan over medium heat. Stir in it the rice krispies with peanut butter
and chocolate melts until they melts.
7. Drizzle the mix all over the marshmallow layer and place it in the fridge until it cools
down completely.
8. Slice the chocolate bar into squares then serve it as a treat.
9. Enjoy.
Crunchy Chocolate Bars 8
CHOCOLATE
Prep Time: 20 mins
Crisco Creamy
Total Time: 55 mins
Servings per Recipe: 10
Calories 349.2
Fat 32.9g
Cholesterol 9.5mg
Sodium 150.6mg
Carbohydrates 13.6g
Protein 1.3g
Ingredients
1 C. milk
2 -3 tbsp butter
3 tbsp flour
2 tbsp cocoa powder
1/2 C. white sugar
1/4 C. boiling water
1/2 C. margarine
powdered sugar
1 C. Crisco shortening
1 pinch salt
1 tsp vanilla
Directions
1. To make the cream:
2. Place a heavy saucepan over medium heat. Heat in it 1 C. milk, 3 tbsp flour and 1/2 C.
white sugar
3. Put on the lid and cook them until the mix becomes foamy.
4. Place it aside to cool down few minutes. Stir into it /2 C. margarine, 1/2 C. sugar, 1 C.
Crisco shortening, pinch of salt and 1 tsp vanilla.
5. You can use this cream to spread it between 2 or 3 layers of a cake.
6. To make the Glaze:
7. Place a large saucepan over medium heat. Heat in it the butter until it melts.
8. Mix in to it the cocoa powder with 1/4 C. of boiling water and enough powdered sugar to
make them mix thick.
9. Drizzle the glaze over the cake the way you desire.
10. Enjoy.
Chocolate Crisco Creamy 9
10