Recent Posts

Amish Baked Corn Pudding

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

Amish Baked Corn Pudding Recipe: This Amish Corn Casserole Recipe Is Creaminess Overload

Corn pudding is the perfect side dish for a family meal or for company. This creamy Amish corn pudding recipe is topped with cheddar cheese for added tastiness. 

Creamy Corn Casserole

If you want to make this corn recipe even more delicious, throw in some crispy bacon.

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 to 6

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons flour
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (14 ounces) cream-style corn
  • 1 cup shredded cheddar cheese

Directions: 

  1. Whisk together the sugar and flour in a bowl.
  2. Add the eggs, milk, butter and both corns. Season with salt and pepper. Stir to combine. 
  3. Pour the mixture into a lightly greased baking dish.
  4. Bake in a preheated 350-degree F oven for 45 minutes.
  5. Add the cheddar cheese to the top about 5 minutes before cooking is done. 

Pennsylvania Dutch Apple Pie

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

What is the difference between apple pie and Dutch apple pie? Dutch apple pies have a crumbly, buttery topping while traditional apple pies have a top layer made from pie crust.

I baked this delicious pie. The filling is bubbling over the sides.

The topping is sweet and mixes in so well with the apple filling when you eat it.

Ingredients

Crust

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water

Filling

  • 8 cups sliced cored peeled apples
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon lemon juice

Topping

  • 1/2 cup unsalted butter, softened
  • 1 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1 tablespoon granulated sugar

Directions

  • In medium bowl, mix 1 cup flour and the salt.
  • Cut in shortening, using pastry blender or fork, until particles are size of small peas.
  • Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface.
  • Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Pre-Heat oven to 400°F.
  • On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
  • Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, mix together the filling ingredients.
  • Pour into pie plate, mounding apples toward center.
  • In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms.
  • Sprinkle evenly over top of pie.
  • Sprinkle 1 tablespoon granulated sugar on top.
  • Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble.
  • Transfer to cooling rack to cool.

Amish No-Knead Crusty Bread

Written by Dennis Regling in Uncategorized

Amish no-knead bread recipe made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.

The secret is the Dutch oven that locks in moisture and gives the bread its crusty texture.

Amish Custy Bread

Ingredients

  • 3 cups bread flour plus more for the work surface
  • 1/4 teaspoon instant yeast
  • 1 1/4 teaspoon salt
  • 1 1/3 cups warm water

Directions

  • Put warm water in mixing bowl. Add yeast and cover. Yeast should bloom in about 10 minutes. I add 1 teaspoon sugar to the water to feed the yeast. This is optional.
  • In a large bowl, combine the flour, and salt with the yeast and water. Add the water and mix with a spoon to create a shaggy, sticky dough. The dough should be a little sticky.
  • Cover the bowl with a towel and let rest at warm room temperature for 12 to 18 hours.
  • The dough is properly fermented and ready when its surface is dotted with bubbles. This long, slow fermentation is what yields the bread’s rich flavor.
  • Generously flour your work surface. Use a bowl scraper or rubber spatula to turn the dough onto the surface.
  • The dough will cling to the bowl in long, thread-like strands and it will be quite loose and sticky. This is exactly what you want. Do not add more flour.
  • Use a scraper to lift the edges of the dough in toward the center, folding the dough over onto itself. Fold in the edges of the dough to make it round. Do not knead the dough.
  • Place the dough in a bowl and cover. Let rise 2 hours.
  • A half hour before the dough is done with its second rise, preheat the oven to 450°F (232°C).
  • Place your Dutch oven in the oven to heat. A hot Dutch Oven is essential.
  • When the dough is done with its second rise, carefully remove the Dutch oven from the oven and uncover it. Line the dutch oven with parchment paper.
  • Dump the dough onto the parchment paper.
  • Place the cover on the Dutch oven and bake for 30 minutes.
  • Remove the lid and bake an additional 15 to 30 minutes more.
  • Remove from oven and place the loaf on a rack or plate to cool. Let cool half an hour before serving.

Mennonite Banana Chocolate Chip Muffins

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

Mennonite Banana Chocolate Chip Muffins

These delicious muffins are great for breakfast, lunch or late night. Easy to make.

Ingredients

  • 3-4 large bananas, mashed
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 1/2 cups flour
  • 1 tsp soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup margarine, melted
  • 1/2 cup chocolate chips
  • salt

Directions

  • Blend bananas, sugar and egg together.
  • Add flour, baking powder baking soda
  • Blend well.
  • Stir in margarine and chocolate chips.
  • Fill paper-lined muffin tins 1/3 full.
  • Bake at 375 for 15-20 minutes
  • Makes 18

Delicious, Easy-To-Make Amish Raspberry Swirl Cheesecake Dessert

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

Enjoy this delicious dessert. Easy to make.

You may also substitute strawberries or cherries for the raspberries.


Pie Shell

3 /4 cup graham cracker crumbs
3 tablespoons margarine, melted
2 tablespoons brown sugar
Mix together and press into a 9″ X 13″ pan.

Bake at 375 for 9 minutes.

Topping:


3 eggs, separated
8 ounces cream cheese
1 cup white sugar
1 /4 teaspoon salt
1 cup heavy cream, whipped
1-10 ounce package frozen red raspberries, thawed

INSTRUCTIONS

Beat egg yolks until thickened.
Add cream cheese, sugar, and salt.
Beat until smooth and light. Set aside.
Beat egg whites until stiff.
Fold in whipped cream.
Add to cream cheese mixture.
Add half of raspberries and pour into the graham cracker crust.
Pour the rest of the raspberries on top and swirl with a knife.
Freeze overnight and serve.

And for a different raspberry Swirl, enjoy Tori Amos.

Amish Stuffed & Baked Pumpkin

Written by Dennis Regling in Uncategorized

Ingredients:

  • 2 3-5 lb pie pumpkins
  • 1 and ⅓ lb sage sausage
  • Seasoned bread cubes (herb works well)
  • Cheddar cheese Medium or mild (cut in to ½ inch cubes)
  • Onion and Celery (diced)
  • Dried Cranberries
  • 1 Pint heavy whipping cream
  • Salt
  • Pepper
  • Brown Sugar
  • Pumpkin Spice

Directions:

  • Cut the top of the pumpkin and remove the strings and seeds, just as you would for a jack-o-lantern then set the pumpkin aside.
  • In a skillet, cook the sausage until no longer pink, drain and set aside.
  • Sautee the onions and celery till slightly tender.
  • In a large bowl add equal amounts of the sausage, bread cubes and cheese cubes
  • Add the onions, celery and dried cranberries
  • Combine together.
  • Salt and pepper to season.
  • Take the pumpkin and rub the inside with brown sugar and pumpkin spice, coating the inside.
  • Scoop in the ingredients from the bowl, filling the pumpkin to the top.
  • Pour about half (or a little less) the pint of the whipping cream over the mixture in the pumpkin, letting it soak into the ingredients. It’s going to be fairly wet.
  • Place pumpkin cap in place.
  • On a baking sheet lined with parchment paper, bake at 350 to 370 degrees for 2 hours.
  • Remove the cap when there’s about 20 minutes left.
  • Pumpkin is done when a knife pierces the side with no resistance. Skin will turn copper brown.
  • Remove from oven and let stand for 20 to 30 minutes.
  • Ingredients may appear “loose” but will firm up as it sits. Slice and serve.

Scoop out filling along with some of the pumpkin meat and serve.

Wait for the compliments.