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Amish Pumpkin Fritters

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

Amish Pumpkin Fritters
Ingredients:
2 tsp. cinnamon
4 Tbsp. Sugar
Amish Pumpkin Fritters 1 (15 oz) can pumpkin purée, NOT PIE FILLING
1/4 tsp. salt
1 cup flour
2 Tbsp. butter
1 lg. egg, beaten
2 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1 tsp. baking powder

DIRECTIONS:
Mix the 2 tsp. cinnamon and the 4 Tbsp. sugar together and set aside.
I add the pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt together and mix until fully incorporated.
To a skillet, over medium-high heat, add the butter and the oil.
I drop about 2 tablespoons batter into the heated oil/butter mixture and lightly flatten with a spatula. (Cook a few at a time)
Cook until light golden brown on one side, flip and cook on the other side until light golden brown. About 3-4 minutes per side.
Immediately sprinkle both sides with a little bit of the cinnamon/sugar mixture.
Best served warm.

Serve as is or with Maple syrup and/or whip cream.
  MAPLE WHIPPED CREAM
  INGREDIENTS:
  maple whipped cream
  ½ pint heavy whipping cream
  2 tablespoons pure maple syrup
  DIRECTIONS:
  Combine the maple syrup and heavy cream in a mixing bowl and mix on high until stiff peaks form

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Amish Potato Stuffing Recipe

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

Amish Potato Stuffing

 A delicious potato stuffing recipe,  just like the Amish make it in Pennsylvania Dutch country. 

Ingredients:

    Amish potato stuffing

  • 3 eggs
  • 1 1/2 cups milk
  • 6 cups mashed potatoes, at room temperature
  • 2 to 3 cups stale bread cubes
  • 1/2 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup (1 stick) butter
  • 1/2 cup chopped parsley
  • Salt and white pepper
  • 1/4 teaspoon, or to taste, ground nutmeg
  • Additional butter for dotting top (optional)
  • Paprika

Directions:

  • Heat oven to 350 degrees.
  • Beat the eggs with the milk and stir into the potatoes. 
  • Add the bread cubes and mix well. 
  • Sauté the onions and celery lightly in the butter, until clear but not brown. 
  • Add to potato mixture.
  • Add parsley, salt and pepper to taste and nutmeg. 
  • Mix well and spoon into greased casserole. 
  • Dot with butter and sprinkle with paprika. 
  • Bake 45 minutes to 1 hour, until top is golden. 
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Traditional Amish Apple Streusel Pie

Written by Dennis Regling in Amish,Amish cooking,Amish Recipes,Recipes

Apple Streusel Pie

This Traditional Amish Apple Streusel Pie is easy to make and the perfect dessert when company comes. I got it from an old cookbook printed in 1964 by a Mennonite church.

Ingredients:

Apple Streusel Pie

  • 1 1/3 cups granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup plus 5 tablespoon flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1 pinch salt
  • 1/2 cup (1 stick) butter, cold
  • 1/2 cup walnuts, coarsely chopped
  • 4 large apples, McIntosh or Granny Smith (4 cups)
  • 1 unbaked 10 inch pie shell
  • 1 egg
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Instructions:
amish bakers 1. Mix together 1/3 cup sugar, brown sugar, 1/4 cup plus 2 tablespoon flour, 1 teaspoon cinnamon, nutmeg and salt.

2. Add the butter and process until the mixture is crumbly; it should still have a dry look to it — don’t over process. Add the nuts then set aside.

3. Preheat oven to 350 degrees F.

4. Peel, core and thinly slice apples; there should be 4 cups. Place apples in the pie shell.

5. In a small bowl, mix the remaining sugar, flour, and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla.

6. Add the sugar mixture to the egg mixture and blend. Pour over the apples.

7. Bake for 1 hour in the lower one-third of the oven. After 20 minutes, sprinkle the sugar and nut mixture over the top and continue baking approximately 40 minutes longer, or until the top puffs and is golden brown.

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Amish Fry Pies: A Delectable Tradition That Will Melt in Your Mouth

Written by Dennis Regling in Amish Recipes,Recipes

Amish Fry Pies

Amish fry pies are a cherished culinary delight that hails from the Amish communities in the United States. Whether you are at the Haiti Auction in Mt. Hope, Ohio, the Berlin Harvest Festival, or any other event where the Amish have booths, you will find fried pies.

These handcrafted pastries, often referred to as “fried pies,” are filled with sweet and flavorful fillings and then deep-fried to perfection. With a rich history and a reputation for their scrumptious taste, Amish fry pies have become a beloved treat for both locals and visitors alike.

A Time-Honored Tradition

The roots of Amish fry pies can be traced back to the traditional Amish culture, which values simplicity, hard work, and homemade goods. These pies were initially made as a portable and delicious snack for farmworkers and travelers. The secret to their delectable taste lies in the generations-old family recipes, which have been passed down from one Amish kitchen to another. Today, Amish fry pies have gained popularity far beyond Amish communities, captivating the taste buds of people across the country.

Craftsmanship and Fresh Ingredients

What sets Amish fry pies apart is the remarkable craftsmanship that goes into their creation. Each pie is carefully handmade, ensuring that every step is meticulously executed. From rolling the dough to filling it with luscious fillings and sealing the edges, every pie is a labor of love. Traditional fillings include fruit flavors such as apple, peach, cherry, and blackberry, as well as creamy options like chocolate, vanilla, and peanut butter. These fillings are made with fresh, high-quality ingredients, often sourced from local farms. The combination of flaky pastry and mouthwatering fillings makes Amish fry pies an irresistible treat.

Versatility and Variety

Amish fry pies offer a wide range of flavors and fillings to cater to different preferences. Whether you have a sweet tooth or prefer something more savory, there is a fry pie for everyone. Some Amish communities also experiment with seasonal ingredients, introducing unique flavors like pumpkin, strawberry rhubarb, and blueberry during specific times of the year. Each bite reveals a burst of flavors, perfectly balanced with the tender pastry shell. To enhance the taste, many people enjoy topping their fry pies with a sprinkle of powdered sugar or a dollop of whipped cream.

Preserving a Culinary Heritage

Amish fry pies not only satisfy our taste buds but also preserve a cherished culinary heritage. With their commitment to traditional recipes and cooking methods, the Amish community ensures that this culinary tradition continues to thrive. Despite the advancements in technology and the fast-paced nature of modern life, the Amish embrace the slower pace of making fry pies by hand. They remind us of the joy in savoring homemade treats and the importance of passing down treasured recipes through the generations.

Amish fry pies are a delicious testament to the Amish culture’s rich history and dedication to preserving culinary traditions. These handcrafted pies with their flaky crusts and irresistible fillings offer a delightful indulgence for all who taste them. Whether enjoyed as a dessert, a snack, or a breakfast treat, Amish fry pies have secured a special place in the hearts and palates of people across the United States. So, if you ever have the opportunity to try one of these delectable pastries, savor every bite and appreciate the love and care that goes into crafting these delightful treats.

Recipe for Amish Fry Pies:

Pie Dough:
2 C. white pastry flour
1/2 tsp. salt
1 tsp. baking powder
1 T. sugar
6 T. butter
1/3 C. milk
1 egg yolk

Filling:
2 cups pie filling of choice

Icing:
2 T. warm water
1 T. corn syrup
1 tsp. vanilla
Powdered sugar until thickened to flowing consistency

Mix flour, salt, baking powder, sugar, and butter with pastry cutter until slightly lumpy.  Beat egg yolk with milk and add to the flour mixture.  Stir with fork and pat into a ball.  Knead as little as possible.  Form into 8-9 small balls.  Roll out between two pieces of thick plastic.  Fill with 1/4 cup pie filling. Fold over and press edges with tines of a fork.  Moisten edges with egg whites before sealing.  Deep fry at 375 degrees for two minutes, then glaze.

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Authentic Amish Milk Bread: A Slice of Tradition

Written by Dennis Regling in Amish Recipes,Amish cooking,Recipes

Authentic Amish Milk Bread

Authentic Amish Milk Bread: A Slice of Tradition

Amish milk bread, also known as Amish white bread, is a beloved staple in many households, cherished for its soft texture, subtle sweetness, and versatility. This traditional bread has its roots in Amish communities but has gained popularity far beyond, becoming a favorite among home bakers and bread enthusiasts alike.

The hallmark of Amish milk bread is its tender, velvety crumb and slightly sweet flavor profile. This enriched bread gets its distinctive characteristics from the addition of milk and sugar to the dough, resulting in a loaf that’s perfect for everything from morning toast to lunchtime sandwiches[1][4].

One of the joys of making Amish milk bread is its adaptability. While the classic version is a plain white loaf, bakers often add variations like cinnamon swirls, raisins, or nuts. The dough can also be shaped into dinner rolls, cinnamon rolls, or even hamburger buns[1].

Beyond its delicious taste and texture, Amish milk bread holds a special place in many homes because of the tradition and nostalgia associated with it. The process of making bread from scratch, kneading the dough by hand, and filling the house with the aroma of freshly baked bread connects us to simpler times and creates lasting memories[3].

For those looking to reduce preservatives and additives in their diet, homemade Amish milk bread offers a wholesome alternative to store-bought loaves. With no artificial ingredients, you can feel good about serving this bread to your family[3].

Whether you’re an experienced baker or just starting out, Amish milk bread is a recipe worth trying. Its forgiving nature and delicious results make it a satisfying baking project. So roll up your sleeves, dust your countertop with flour, and experience the joy of creating this timeless bread in your own kitchen. The reward of slicing into a warm, fragrant loaf of homemade Amish milk bread is truly unmatched.

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

  • 5 1/3 cups bread flour, divided, plus more for surface
  • 1 cup heavy cream
  • 1/3 cup mild honey (such as wildflower or alfalfa)
  • 3 tablespoons nonfat dry milk powder (such as Alba)
  • 2 tablespoons active dry yeast (from about 3 envelopes)
  • 3 large eggs, divided
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt (optional, but shouldn’t be)
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray.
  5. Turn out dough onto a floured surface and divide into 6 pieces.
  6. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
  7. Let shaped dough rise in a warm, draft-free place until doubled in size  1 hour.
  8. Preheat oven to 350° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash.
  9. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 30 minutes for loaf. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Citations:
[1] https://www.restlesschipotle.com/amish-white-bread/
[2] https://www.thespruceeats.com/amish-milk-bread-recipe-428137
[3] https://www.breadexperience.com/old-order-amish-bread/
[4] https://practicalselfreliance.com/amish-white-bread/
[5] https://www.friendshipbreadkitchen.com/amish-friendship-bread-starter/

A Bowl of Warmth and Nourishment: Discover the Secret to Amish Family Style Chicken Noodle Soup

Written by Dennis Regling in Recipes,Amish cooking,Amish Recipes,Mennonites

A Bowl of Warmth and Nourishment: Discover the Secret to Amish Family Style Chicken Noodle Soup

Few things are as comforting as a steaming bowl of chicken noodle soup, and Amish Family Style Chicken Noodle Soup takes comfort to a whole new level. This traditional recipe has been passed down for generations and is a favorite in Amish kitchens.

This recipe makes a big pot of soup to feed a big family or company.

The soup is made with simple, wholesome ingredients that come together to create a warm and hearty meal that’s perfect for chilly days or whenever you need a little bit of extra comfort. Learn the secret to making the ultimate Amish Family Style Chicken Noodle Soup in your own kitchen, so grab a bowl and get ready to savor the rich and satisfying flavors of this beloved classic.

Ingredients

  • 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 or Kluski noodles.

Directions

  • Place chicken in pot with 2 quarts water.
  • Simmer until tender (about 2 1/2 hours).
  • Remove chicken from pot and strain broth.
  • Return broth to pot.
  • Remove meat from bones, chop or dice and return to pot.
  • Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender.
  • Add noodles and cook for 8 to 10 minutes.
Amish Family Style Chicken Noodle Soup