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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.

Amish Stuffed Mango Soup aka Stuffed Green Pepper Soup

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

Authentic Amish Stuffed Green Pepper Soup

If you love stuffed green peppers, you will love this easy to prepare soup.

Why Are Green Peppers Called “Mangos?”

In Cincinnati, in the Forest Hills School district in the 1960s and 70s, the term ‘stuffed mangoes’ was used on the school menu. There are many Amish cookbooks that also use the term ‘stuffed mangos.’ And, in the supermarket, up until probably only a few decades ago, retailers labeled green peppers mangos in the Midwest. Most of us now know the difference, but older folks in Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Missouri still call green bell peppers mangoes. Some seem to think that this originated with coal miners in eastern Pennsylvania in the 1870s. The Pennsylvania Board of Agriculture referred to them as mango peppers in 1879, and the Ohio Board of Agriculture referred to them the same in their 1896 annual report.

Many among the Amish still refer to them as “mangos.” But no matter what you call them, this soup is wonderful. It is very popular in Amish Restaurants and homes.

This is a great Autumn soup for those chilly days. Use up the rest of those peppers from the garden and fall sets in.

It cooks up easily on your stovetop or a campfire.

Ingredients for Stuffed Pepper Soup

  • 1 LB ground beef
  • 1/2 cup green peppers
  • 1/4 cup diced onions
  • 32 oz. diced tomatoes
  • 8 oz. tomato sauce
  • 1 cup beef broth
  • parsley
  • basil
  • oregano
  • cooked white or brown rice
  • cheese (optional)

Cooking Instructions

  1. Brown your ground beef
  2. Add green peppers, diced onion, parsley and garlic and cook until veggies are tender
  3. Add in diced tomatoes, tomato sauce, broth, and season with salt and pepper.
  4. Bring to a boil then reduce heat, cover and simmer 30 minutes.
  5. Add rice into soup and cook 10 more minutes
  6. Serve with cheese and a nice crusty bread if desired.

Amish Ham, Cheese, And Potato Soup

Written by Dennis Regling in Uncategorized

Amish Ham Potato Cheese Soup Recipe

With Easter almost here, a lot of folks will have leftover ham come Monday morning. This is a quick and easy soup to make for your family. Served with crusty bread, it is a filling meal.

This soup has three of my daughters’ favorite foods: ham, potatoes and carrots.

AMISH HAM, CHEESE & POTATO SOUP

  • 1/4 cup butter
  • 1/4 cup flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/4 cup chopped onions
  • 1 lb. ham, cubed
  • 2 cups cooked potatoes
  • 1 cup cooked carrots
  • 1/2 pound shredded Cheddar cheese

DIRECTIONS

  • Dice and boil the potatoes until tender
  • Melt the butter in a pot and stir in flour to make a roux
  • Stir in the milk
  • Add seasonings
  • Add all the remaining ingredients EXCEPT the cheese
  • Heat to serving temperature
  • Stir in the cheese and serve.

Roux (/ˈruː/) is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness.

Amish Christmas Cookies Recipe.

Written by Dennis Regling in Uncategorized

Amish Sugar Cookies

 Amish Sugar Cookies


With this cookie dough batter, if you find that it is too sticky, add in a little more flour. If you find that it is too dry you can add a tablespoon of milk. The dough for these cookies is pretty forgiving if it needs to be adjusted slightly.

Ingredients

  • 2 1/3 cups all-purpose flour

  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Sprinkles for topping (I prefer the sugar ones but the non-pariels are fun too)

Instructions

  • Preheat oven to 375 degrees.
  • In a mixing bowl, whisk together flour, baking soda, baking powder, cream of tartar, and salt for 30 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, vegetable oil, granulated sugar and powdered sugar until blended.
  • Mix in egg and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
  • Scoop dough out by the heaping tablespoonfuls and shape into balls, transfer dough balls to baking sheets spacing cookies 2-inches apart, flatten slightly and top with sprinkles as desired.
  • Bake in preheated oven 10 minutes.
  • Remove from oven and cool on a wire rack.
  • Store in an airtight container.
Yields: 30 cookies
 

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Learn More About The Amish and Amish Country at: www.visittheamish.com
Amish Eating Traditions
Unknown to many, the Amish are actually made up of distinct sub-groups (including Old Order Amish, New Order Amish, Mennonite, Beachy Amish, “Swiss” Mennonites, and Swatrzentruber Amish), each with its own rules on what and how to eat. For breakfast, many Amish enjoy “cornmeal mush,” made from oven-roasted field corn. Each meal is special, and it is important to eat with the entire family, no matter how big, whenever possible. This family time is crucial to the development of children, since their access to the outside world is limited. Therefore, children are raised to eat anything and everything their parents eat. Talk about family traditions!

Source: “Cultural Diversity: Eating in America – Amish” from Ohio State University