Recipe Amish Cinnamon bread

Ingredients


Batter:
½ cup butter, softened
1  cup sugar
1 egg
1 cup buttermilk or 1 cups milk plus 1 tablespoon vinegar or lemon juice
2 cups flour
1 teaspoon baking soda
Cinnamon/sugar mixture:
1/3 cups sugar
1 teaspoons cinnamon

How to Make It :

Cream together butter,  sugar, and egg. Add milk, flour, and baking soda. Put 1/2 of batter into greased loaf pan. Mix in separate bowl the 1/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in  pan. Add remaining batter to pan; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.

I used powdered buttermilk.Works great!

Try it and enjoy it!!

Apple Pizza!

Apple Pizza

Ingredients:
Topping:
½ cup nondairy creamer
½ cup brown sugar, packed
½ cup granulated sugar
1 tsp cinnamon
¼ tsp salt
¼ cup butter, cold
⅓ cup flour
6 cups apple slices, pared or with peel,
sprenkled with 2 Tbs lemon juice.
I used 4 apples   

Crust:
1½ cup flour
1tsp salt
½ cup butter or lard
cold and coarsely chopped
1cup shredded cheddar cheese
ice water

Pre heat oven to 450º.
In a large bowl whisk together flour and salt.With a patry blendercut in the butter or lard until the mixture resembles coarse crumbs.Stir in the cheese. Sprinkle the mixture with ice water until it comes together in a ball.1 Tbs a a time. (I used 6 Tbs)
Turn the dough to a floured surface and roll out to fit a Pizza pan.

To make the topping, in a large bowl, combine the creamer, sugars, flour salt and cinnamon.Sprinkle a quarter of the mixture – ½ cup – over the crust in the pan.
Arrange the apple slices in a circular pattern on top.
Using a pastry blender cut the butter in the remaining sugar mixtureuntil it resembles coarse crumbs and sprinkle over apples.

Bake for 30 min. until the apples are tender and the juices are bubbling
Enjoy!

Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled 1 cup heavy cream
5 Tbs butter, cut in pieces and chilled 4 Tbs butter
4-6 Tbs ice water 1 onion, minced
1 celery rib,
Filling: chopped fine
4 large eggs 1 ts salt
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter 1 clove,minced ¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastrie blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley.Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,
about an hour. Let stand for 10 minutes and serve!!

Breakfast

Berry Puff Pancake

1Tbs butter
3 large eggs
¾ cup milk
¾up all purpose flour
½ tsp salt
Berry topping:
Raspberry’s
Blueberry’s
Sliced Strawberry’s
A cup of each
⅓ cup orange marmalade
2 Tbs powder sugar

Place butter in a 9 inch pie pan, place in 400º oven until melted.Coat bottom and sides with butter.
Mix eggs and milk and pour in flour and salt. Pour batter in prepared pie pan.  Bake for ca
20 min or until it is golden brown.
Combine berry’s and marmalade. Sprenkle pancake with powder sugar and fill with berry’s
Serve if you want with whipped cream!

Enjoy!!

Chicken thighs in the pressure cooker

Pressure Cooker Chickenthighs in Wine Sauce:

Ingredients:
2 Tbs butter divided
1 cup sliced mushrooms
6 bone in chicken thighs
¼ tsp each salt, pepper, ital.seasoning and paprika
⅓ cup flour all purpose
½ cup chicken broth
½ cup white wine (or more broth)
3 green onions thinly sliced

Select saute setting and adjust for medium heat, heat one tablespoon butter and saute mushrooms. Remove. Put flour and spices in a bag and add chicken to coat it at all sides.
Heat remaining butter and brown the chicken. Remove. Add broth and wine to the cooker Cook
2 to 3 min. stirring to loose browned bits. Return chicken and mushrooms to the cooker. Lock lid, Cook for 10 min under high pressure, then for 10 min. natural release, after that quick release.
When you want to slow cook it takes 3 or 4hours on low.

Enjoy

Buckboard bacon

Buckboard bacon

1 cup Morton Tender quick

garlic

¼ cup brown sugar

1 Tbs onion flakes

1 ts   cayenne pepper

6 cloves

2 bay leaves

1or 2 juniper berry’s

Some whole peppercorns

1ts nutmeg

4 cups water

Warm in a skillet until the tender quick and the sugar is dissolved and than put it over the meat in a container you can close .The meat must stay fully under water, so you may have to put some more in it.

Close your container and put it in the fridge or a cool place for at least a week.

After that time , put the meat in fresh water for 30 min - refresh - another 30 min.

Dry the meat, put plastic wrap around it and let it stay over night in the fridge.

After the night you put in your smoker or oven at 220º F until it has a inner temp of 160º F.      

This takes a while!!

  

Try it. When you look to your cut , you will have less fat than bacon, but it will be as tasty!!

We use most a shoulder, but you can take your cut!

Enjoy!!   

Little Grandma's Sour cream apple pie.

Sour cream apple pie

Filling:

1   Egg          1C Sour cream
2T Flour        ½ t Vanilla
⅛ t Salt         2 C Winesap apples, peeled
¾ C Sugar          And finely chopped

Mix all ingredients. Pour in a pastry lined pie pan.
For a recipe for the pie crust. Scroll down . There is one in January 2011.
Bake at 425º F for 15 minutes ,then 350º F for 30 minutes


Topping:

⅓ C Sugar        ¼ C Butter
⅓ C Flour        1 T Cinnamon

Combine ingredients. Sprinkle over pie.
Return pie to oven and bake for another 10 minutes at 400º F.

Enjoy

Boterkoek (Butter cake)

This is Boterkoek (Dutch Buttercake)

Ingredients:

2∕3 cup butter or 2∕3 cup margarine or 2∕3 cup half-and-half
1 cup sugar
1 1∕2 teaspoons almond extract
1 egg, beaten (reserve 1 tsp)
1 1∕2 cups flour
1∕2 teaspoon baking powder
sliced almonds, for garnish (optional)

Directions:
In medium bowl, mix together butter, sugar and almond extract.
. Add beaten egg except for 1 teaspoon.
. Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
. Put dough in greased 9 inch pie plate.
. Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
. Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
. Bake at 350°F for 25-30 minutes or until done (firm to the touch).

I use always real butter. That taste so good.
I never feel if it is firm, I look at the color,light golden brown and it is always good. I don't like to burn my fingers!!

Try it!! it is so easy! And tasty!

Ingredients

Brownie

  1/2 cup vegetable oil

 1 cup granulated sugar

 1 teaspoon vanilla

 2 large eggs

 1/4 teaspoon baking powder

 1/3 cup cocoa powder

 1/4 teaspoon salt

 1/2 cup all purpose flour



Cream Cheese Frosting

3/4 cup cream cheese

1/3 cup butter, at room temperature

3 cups confectioners' sugar



1 cup chocolate melting wafers, melted



Serves 6 - 8

Directions

Brownies
Preheat oven to 350 degrees F.
Grease a 9 inch square pan with oil.
Mix together oil and sugar until they are combined. Mix in vanilla and eggs. Add in baking powder, cocoa powder, salt and flour and mix until well incorporated.
Pour batter into prepared baking tray and bake for 18 to 20 minutes, or until an inserted toothpick comes out with a moist crumb. Set to cool.
Cream Cheese Frosting
Cream together cream cheese, butter and sugar until light and fluffy.
Spread over top of cooled brownies. Drizzle melted chocolate over top. Serve.

Original Brownies With Cream Cheese Icing Recipe Recipe found at Grandmothers Kitchen Recipes.

Ingredients

For the fudge

1 1/4 cups milk

12 oz superfine sugar

3 1/2 oz unsalted butter

1 tsp vanilla extract

Oil, to greas the pan



For the ganache



8 oz. semi-sweet chocolate (chopped, or high quality chips)

1/2 cup heavy cream

Directions

1. Grease an 18cm square cake pan.
2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).
7. When it has cooled pour on the layer of chocolate ganache.*See below for directions.
8. Once set, cut the fudge into small squares and store in a sealed container in the refrigerator.
To Prepare the Ganache
9. Place the chocolate in a medium bowl. In a saucepan, or in the microwave, bring cream to a boil. Pour boiling cream over the bowl of chocolate. Allow to sit for 2 minutes. With a small whisk or fork, gently bring the cream and melted chocolate together until thoroughly combined, smooth and shiny.
10. Pour chocolate ganache over the cooled fudge.  Use a small offset spatula to smooth and level.

Original Creamy Vanilla Fudge With Chocolate Ganache Recipe Recipe found at Grandmothers Kitchen Recipes.

Cheesy Baked potato

Ingredients

4 large potatoes
thin slices of cheese
4 tsp butter, melted
salt an pepper

Directions

1. Preheat oven to 425°F


2. Using a sharp knife, carefully make a series of vertical cuts width wise 3/4 of the way through the potato. Place a handle of a spoon or table knife along-side the potato to prevent the knife from slicing all the way.


3. Place sliced potatoes on an baking sheet slices up,stuff each cut with a slice of cheese then drizzle top with butter, salt and pepper.


4. Bake for 45-50 minutes.

Original Sliced Baked Potatoes With Cheese Recipe found at Grandmothers Kitchen Recipes.

Oven fried potatoes

 A recipe for delicious potatoes!!

Ingredients

4 medium potatoes, peeled
1 cup yam, chopped fine
1 egg white
1/4 cup butter, melted
1/2 teaspoon sea salt
1/8 teaspoon pepper
Italian seasoning
1/4 cup green onions, chopped fine

Directions

1. Preheat oven to 450 degrees F. Butter a baking dish


2. Wash potatoes and cut lengthwise into bite sized pieces, dry well on paper towels.


3. In a large bowl, combine egg white, butter, seasoning, salt, and pepper. Add potato, yams and stir to coat well.


4. Pour into baking dish.


5. Bake approximately 30 minutes or until potatoes are crispy outside and soft when poked with a fork.


6. Remove from oven, sprinkle with green onions to serve.

Original Golden Oven Fried Potatoes Recipe found at Grandmothers Kitchen Recipes.

Here the recipe from Chris'  world famous Fish chowder !


The Old Norwegian’s Famous Fish Chowder

2 Cups fish fillets
2 strips of bacon
½ onion, diced
3 potatoes, diced
¼ Cup parsley, chopped
Seasoning salt
Salt
Pepper
3 Cups milk
1 Cup whole kernel corn
3 Tablespoons butter
2 Tablespoons flour

Cook fish in water for several minutes or until it turns white. With
slotted spoon, transfer to a large plate to cool. Reserve broth.

Brown bacon, cut up fine, until crisp. Drain bacon on a paper towel. Drain
drippings from the pan, except for enough to saute onion until
transparent. Add onion and bacon , along with the potatoes and parsley to
the broth. Season to taste, cook until potatoes are tender.

Cut fish into small pieces and add to the brother. Add milk.

Melt butter and stir in flour, until smooth. Add to the chowder with the
corn.

Boil chowder gently for a few minutes to thicken.

Serve with a pat of butter and crackers.

Note: Almost any fish fillets can be used for this great tasting chowder.
Use whatever is handy and cheap.


Leftover fish can also be used if desired. Makes a little bit go a long way.



Enjoy!

Chocolate Mousse Cake.

Ingredients :

 10 ounces bittersweet chocolate
¾ cup sugar
 9 Tbs unsalted butter
 2 Tbs Rum
 6 large eggs, separated
 1 ts confectioners’ sugar
  pinch of salt

 Preheat oven to 350º F. Cover the outside of a 9 - inch spring form pan with a double layer foil. Use a microwave oven or a double boiler , melt together chocolate and butter. Set aside to cool. Mix egg whites and salt until thick. Add ¼ cup sugar and mix until stiff and shiny, but not dry! In another bowl mix the egg yolks and ½ cup sugar until pale and thick. Whisk in Rum, then fold in the cooled chocolate mixture. Place a kettle water over heat and bring to a boil. Fold about ½ a cup of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites, careful don’t let the mixture deflate! Pour mixture in prepared spring form and place it in a roasting pan. Add boiling water to come halfway upside of spring form pan. Bake for 45 minutes. Remove cake pan from water, place on a rack and let it cool completely. Unwrap and remove spring form side. Dust with the confectioners sugar and serve!!

Corned beef for St Patricks day

And now a recipe for anyone who will celebrate St Patricks Day..
Make your own Corned beef!! This is how you do it:
We buy a whole beef brisket and divided in pieces of 2 pounds
Than I take:
1 cup Kosher salt
½ cup sugar
1 Ts ground mustard
2 Ts pickling spice
3 minced garlic cloves
Take 2 cups of water put all the ingredients in it and cook it until salt and sugar is totally dissolved.Cool and pour it over your brisket (in Dutch klapstuk) Than fill it up with water until the meat is fully covered. Refrigerate it for at last a week. You will hear from me again how to follow up!!

Sage Stuffing

Sage stuffing

Here the recipe for sage stuffing as promised. It is enough for a 4 pound bird, when yours is larger or smaller you have to change it that way!!

You need:
¼ cup margarine,melted
1 cup chopped onion
1 cup minced celery
4 slices bread- in small pieces
1...tbs dried sage
1...tbs dried parsley
½ cup chicken broth
salt, pepper and garlic to taste

Put half of the melted margarine in a skillet and cook onions,celery and the garlic if you use it and cook until soft. Don't brown it.
In a bowl combine bread, sage , parsley ,salt and pepper. Add onion mixture and the remaining margarine. Toss until well mixed – I use my hands -. Than add slowly the broth , little at a time until it is moist, not sodden! That is it. You can stuff your bird!

I use no salt and a little pepper, but a lot of garlic, but you should do at your taste. You can leave the garlic out , if you do not like it. Try!!

If you have fresh sage or parsley ,double the amount!!

Enjoy

Double pie crust

Here follows the recipe for the double pie crust as I some of you promised!!

you need:

2 cups flour
1 ts salt
¼ cup margarine cold
5 to6 Tbs cold water

First mix flour and salt together, with a pastry blender or 2 knives cut in the margarine until the mixture resembles coarse crumbs. Add the cold water 1spoon at the time,mixing lightly with a fork until the dough is just moist enough to hold together. Shape in 2 balls.

One ball you roll out to fit the pie plate, I always use 2 sheets of wax paper, making it easy to transfer in the pie plate, but you can do it on a floured surface and floured rolling pin.
You use the other ball as the recipe ask for!!
(Half a cup of margarine is 113 gram,a cup is 235cc)
Enjoy!

Fudge

This is the worlds most easy fudge recipe!! Never fails!

Take a half pound of processed cheese and a half pound butter or margarine,put it in a saucepan and melt it over low heat .
Sift 2 pounds of confectioners sugar,with half a cup of unsweetened cocoa powder in a mixing bowl.
Combine the melted butter and cheese with the sugar mix.
Stir in one and a half cup of walnuts and 2 teaspoons of vanilla.
Press it in a 9 x 13 inch pan and cool until firm!!

It is such an easy way , even Sandra can do it!!

Enjoy!!!!

Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled
5 Tbs butter, cut in pieces and chilled
4-6 Tbs ice

Filling:
4 large eggs
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter
1 onion, minced
1 celery rib, chopped fine
1 ts salt
1 garlic clove,minced
¼ ts pepper
¼ cup chopped parsley

Crust:
Mix flour and salt together, work with pastry blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley. Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,about an hour. Let stand for 10 minutes and serve!!

"Stoofpeertjes"

In the Netherlands, we love stewed pears! But I had a problem here,finding the right ones to use!!We have the "Giessen Wildeman",not to find here and also not someone who looks a bit like it! So i tried and found out that Bosc pears give the best results.
Now I tell you how to handle:
For 2 persons, I use 2/3 pears, depends on the size, Peel them cut in quarters , uncore and put them in a pan.Put in a half glass of red wine and so much water that they are just covered(it can without wine, just use a tablespoon sugar an a small piece of vanilla bean).
Put it for at least 2 hours on a very low heat ( a wood stove is good for that).
Enjoy!!