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Delicious Amish Peanut Butter Easter Eggs: Easy Recipe

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

Amish Peanut Butter Easter Eggs

Amish Peanut Butter Easter Eggs are a delightful and indulgent treat that will make your Easter celebrations even more special. These eggs are popular at Amish bakeries, and they are perfect for satisfying your sweet tooth. Made with creamy peanut butter and coated in a rich chocolate shell, these eggs are a mouthwatering delight that everyone will enjoy. Whether you are looking for a fun Easter activity to do with your kids or a delicious dessert to share with your family and friends, these Amish Peanut Butter Easter Eggs are sure to impress.
Prep time: 
Total time: 
Amish peanut Butter Eggs http://www.visittheamish.com
Ingredients
  • ¾ cup creamy peanut butter
  • ½ cup butter, softened
  • ½ teaspoon vanilla extract
  • 2-1/3 cups confectioners’ sugar
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening

Instructions
  1. In a large bowl, beat peanut butter, butter and vanilla until blended.
  2. Gradually beat in confectioners’ sugar and cracker crumbs.
  3. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
  4. Chill 30 minutes or until firm.
  5. On low heat, melt chocolate chips and shortening; stir until smooth.
  6. Dip eggs in chocolate mixture; allow excess to drip off.
  7. Return eggs to baking sheets.
  8. Chill 30 minutes.
  9. If desired, decorate eggs with icing.
  10. Let stand until set.
  11. Store in airtight containers in refrigerator.

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Amish Sugar Cookies

Written by Dennis Regling in Amish,Amish Recipes,Recipes

Amish Sugar Cookies

Amish Sugar Cookies

Ingredients

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Directions

In a large bowl, beat the butter, oil, and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.

Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 5 dozen.

Amish Homemade Pizza Casserole

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

Amish Pizza Casserole

Over the past couple of decades pizza has become increasingly popular among the Amish.  And if one is tired of pizza, the Amish are keen on its many variations: pizza casserole, pizza bread, English muffin pizza, and even pizza cookies (okay, that’s actually a sweet that just looks like a pizza).

Pizza casserole is basically pizza without the crust, and with noodles.  This is a photo as it goes into the oven (nope, this is not the Amish Cook’s house, she wouldn’t have electric range) before the cheese is melted:

Pizza Casserole
Makes 6 to 8 servings
8 ounces noodles, cooked
1 pound hamburger
1 cup diced onion
1 cup fresh sour cream
1 cup pizza sauce
1 cup cottage cheese
1 cup diced or shredded Colby cheese
Cook noodles until tender. Drain and place into 9-inch-by-13-inch baking
dish. Brown the hamburger in a skillet over medium heat.  Remove from heat and drain.
In order, layer hamburger, onion, sour cream, pizza sauce, cottage cheese
and Colby cheese on top of noodles. Do NOT stir.

Bake at 350 degrees for 50 minutes or until cheese on top is bubbly.

Amish Book of Cast Iron Cooking

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

 Amish Book of Cast Iron Cooking
cast iron recipes

 You won’t find many modern conveniences in an Amish kitchen but what you will find is a place where family gathers for hearty meals and shared time together without electric appliances and gadgets.

You will see aluminum and steel pots and pans, but you will also see plenty of cast iron.

The Amish are praised for their amazing cooking. Amish style restaurants are popular and folks often drive long distances just to enjoy their food. Much of their cooking revolves around cast iron cookware. The pots and pans are versatile and well crafted. Amish practicality justifies buying items that are long lasting and multi-functional.

Cast iron is the perfect fit for the Amish kitchen and for yours, too. Here is your guide to caring for and cooking with cast iron cookware. There are also many traditional Amish recipes that rely on cast iron for their delicious flavor. Enjoy!

 

Amish cooking

Authentic Amish Sausage and Lentil Soup

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

Authentic Amish Sausage and Lentil Soup

 “Them that works hard, eats hearty.”Amish saying.

Nothing warms the belly like a hot, hearty soup after a long winter day working in the cold. Soups are a traditional part of Amish cooking and the Pennsylvania Dutch housewife can apparently soup out of anything. If she has only milk and flour she can still make rivel soup. However, most of their soups are sturdier dishes, hearty enough to serve as the major portion of the evening meal.

Sausage and Lentil Soup

sausage and lentil soupYield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes

Ingredients:

  • 1 pound lentils
  • 3 tablespoons olive oil
  • 1 lb ground Italian sausage (You can also use ground Italian turkey sausage)
  • 1 cup diced onion (about 1 large)
  • 1 ½ cups diced celery (about 4 stalks)
  • 1 ½ cups diced carrots (about 3-2 large)
  • 1 ½ cup diced zucchini (about 1 small)
  • 1 tablespoon minced garlic (2 large cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken broth
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • Grated Parmesan
  • Fresh parsley

Directions:

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot over medium heat, heat the olive oil and add in the Italian sausage. Brown the sausage until it is cooked through.
3. Add in the onions, celery, carrots, zucchini, garlic, herbs and spices, cook for about 15 minutes, stirring often.
4. Add the chicken stock, canned tomatoes, and drained lentils, cover, and bring to a boil.
5. Reduce the heat to low and simmer uncovered for 1 ½ hours, or until the lentils are cooked through and tender, stirring occasionally. Add water as needed to adjust the consistency of the soup. We tend to prefer ours a little on the thick side, so I add in about 3 cups half way through the cook time.
6. Check the seasonings – add more salt and pepper to taste. Serve sprinkled with grated Parmesan and fresh parsley.

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Amish “In A Hurry” Chicken and Dumplings

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

Amish “In A Hurry” Chicken and Dumplings

Need a hot meal in a hurry?

 This quick recipe creates a filling meal for 8 in only half an hour.

Ingredients

Amish recipe

  • 4 cup chicken broth
  • 1 cup water
  • 2 Tbsp unsalted butter
  • 2 tsp poultry seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp black pepper
  • 1 lb boneless, skinless chicken breast
  • 1 cup all-purpose flour
  • 3 cup milk
  • 2 cup fresh or frozen peas and carrots

Dumplings:

  • 2 cup flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 Tbsp butter (softened)
  • 1 cup milk

Directions

  1. In heavy bottomed Dutch oven or large wide pot, over medium heat, add chicken broth, water, butter and all seasonings. Cover and bring to a boil.
  2. Meanwhile, cut chicken breast into bite sized pieces. Add to soup mixture. Stir to combine and cover.
  3. Whisk together flour and milk. Slowly pour the mixture into broth, stirring constantly. Add fresh or frozen vegetables. Cover.
  4. Combine dumpling ingredients in a medium bowl. Mix well with a fork. Remove cover from stew and stir well. Drop dumplings into stew one tablespoon at a time, use a 1 tablespoon scoop to make it even easier. Reduce heat to simmer, cover and cook for 10 minutes. Serve and enjoy!

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