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Amish Chocolate & Coconut Easter Eggs

Written by Dennis Regling in Uncategorized

These are amazing. If you love chocolate and coconut – these are a great treat, not only at Easter, but year-round. Find them at your local Amish bakery or make them yourself with this easy-to-do recipe.

INGREDIENTS  

  • 1 cup Graham cracker crumbs
  • 1 cup shredded coconut
  • 2 ½ cups powdered sugar
  • 1 cup crunchy peanut butter
  • ½ cup melted butter
  • 1 tsp vanilla
  • ¼ tsp salt
  • ½ lb chocolate candy coating
  • candy sprinkles
Amish Chocolate Coconut Easter Eggs

INSTRUCTIONS 

  • Preheat the oven to 325 degrees, and spread the coconut on a small baking sheet.
  • Bake until the coconut is golden brown, stirring after every 2 minutes to prevent browning.
  • Place the toasted coconut in a bowl along with 1 cup of the Graham cracker crumbs, and 1 1/2 cups of powdered sugar.
  • Stir vigorously for 5 minutes.
  • Add the peanut butter, melted butter, vanilla, and salt.
  • Mix until the candy is well-mixed.
  • Add the remaining powdered sugar 1 /2 cups at a time to make the candy firm enough to shape into balls. The mix should not be dry and crumbly.
  • Using a spoon, scoop up a small amount of candy and roll it between your hands until it is an egg shape.
  • Place it on a baking sheet lined with parchment paper and repeat with the remaining candy until you have approximately twenty eggs.
  • Place the chocolate in a saucepan over low heat. A double boiler works best for this. Stir often
  • When the chocolate is melted, dip the eggs in the chocolate and place them on a parchment paper-covered sheet. While the chocolate is still wet, sprinkle the tops of the eggs with candy sprinkles or other decorations
  • Refrigerate for 30 minutes to set the chocolate

Amish Hot Bacon Cole Slaw

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

I love bacon, cabbage and hot meals. This slaw is the perfect combination. Served with freshly baked bread and in my book, it’s a meal.

hot amish bacon cabbage dish
Hot Amish Bacon Cabbage Dish

Ingredients:

  • 2 cups cabbage, chopped
  • 1 cup thinly sliced carrots
  • 1 large onion, coarsely chopped
  • 10 slices bacon, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. celery seed
  • salt and pepper

Method:

  1. Stir together the vinegar, sweetener, olive oil, garlic paste, and celery seed.
  2. Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.
  3. Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.
  4. Serve warm

Amish Hot Bacon Salad Dressing

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

Amish Bacon Dressing Recipe

This is a delicious salad dressing. Easy to make and ready in about 15 minutes. Although it is great over greens or an iceberg lettuce salad, I like it over broccoli and chopped onion.

Most Amish homes cure their own bacon, but storebought bacon is just as good for this recipe.

Hot Amish Bacon dressing
Hot Amish Bacon Dressing

Ingredients

  • 1 pound bacon cooked and crumbled
  • 2 tablespoons reserved bacon grease
  • 2 cups sugar
  • 2 teaspoons salt
  • 3 eggs (depending on size)
  • 1 cup white vinegar
  • 4 cups water

Instructions

  1. Preheat large skillet, lightly greased to med/high.
  2. Mix all ingredients, except for bacon, in a mixing bowl.
  3. Pour ingredients from mixing bowl into skillet and heat just to boiling.
  4. Add crumbled bacon.
  5. Add flour or cornstarch to thicken
  6. Serve over lettuce, or other fresh greens
Amish Kitchen

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.