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By Kevin Williams
An Amish farmhouse in winter...
Kitchensin Amish farmhouses on a windswept Indiana plain are full of amazing cooking and baking. This time of year families are hunkered in and enjoying hearty soups and stews, casseroles and breads. Here are 5 sure winners. The first blends two of my favorite flavors into a bready bliss of butterscotch and cinnamon. Amazing.
DECADENT BUTTERSCOTCH CINNAMON ROLLS
DECADENT BUTTERSCOTCH CINNAMON ROLLS
Ingredients
- Dough
- 1 package dry yeast
- 1 ½ cups warm water
- ½ cup sugar
- 1 ½ teaspoons salt
- ⅔ cup shortening
- 2 eggs
- 1 cup lukewarm mashed potatoes
- 7 to 7 ½ cups bread flour
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, and potatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough is smooth and elastic.
- Place in greased bowl and cover
- Filling and Frosting
- ¾ cup Brown Sugar
- ⅓ cup Butter or Margarine
- Cinnamon
- Milk
- Powdered sugar
- Cream together brown sugar and butter, add
small mixture dough - Reserve remaining mixture for frosting.
- Divide dough in half. Roll each into a 9” X 15” rectangle.
- Spread with frosting mixture and sprinkle with cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
Instructions
- Dough
- package dry yeast
- ½ cups warm water
- ½ teaspoons salt
- /3 cup shortening
- eggs
- cup lukewarm mashed potatoes
- to 7 ½ cups bread flour
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, and potatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough is smooth and elastic.
- Place in greased bowl and cover
- Filling and Frosting
- ¾ cup Brown Sugar
- /3 cup Butter or Margarine
- Cinnamon
- Milk
- Powdered sugar
- Cream together brown sugar and butter, add before rolling up.
- Reserve remaining mixture for frosting.
- Divide dough in half. Roll each into a 9” X 15” rectangle.
- Spread with frosting mixture and sprinkle with cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
- Heat reserved mixture in saucepan until dissolved.
- Add powdered sugar and milk until spreading consistency.
- Allow rolls to cool slightly before frosting.
MRS. SCHROCK'S MOCK STEAK
Schrock's Mock Steak
Ingredients
- 1 pound hamburger
- 1 cup finely crushed white crackers
- 1 cup milk
- 1 teaspoon salt
- 1 /2 teaspoon black pepper
- 2 tablespoons minced onion
- GRAVY
- 1 /2 butter or lard
- ½ cup flour
- 2 cups hot water
- 1 package brown gravy mix
- 10.5 can of cream of mushroom soup
- 1 /2 teaspoon black pepper
- seasoning salt to taste
- 1 tablespoon Worcestershire sauce
Instructions
- MIx the meat ingredients well and press into a 9 X 9 pan. Chill 8 hours.
- Slice and roll in flour and fry in shortening.
- Place in a roaster.
- Pour gravy over meat and bake at 350.
AMISH POTATO CAKES
Amish-Style Potato Cakes
Ingredients
- 4 cups cold mash potatoes
- 5 slices bacon
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs well beaten
- ½ cup shredded cheddar cheese
Instructions
- Directions
- Place the bacon in a large, deep skillet, cook over medium-high heat, turning occasionally, until evenly browned and crisp about 10 minutes.
- Remove the bacon slices, crumble set aside.
- Leave the bacon drippings in the skillet.
- Mix mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese.
- Form the mixture into 8 patties.
- Heat the bacon drippings over medium heat, pan-fry the patties in the drippings until crisp on each side,
- about 4 minutes per side.
AMISH ROSEMARY GARLIC MEATBALLS
Amish Garlic Rosemary Meatballs
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Ingredients
- Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 large egg
- ½ cup plain bread crumbs
- ½ medium onion finely minced
- 1 medium bulb of roasted garlic
- 1 sprig of fresh rosemary minced
- 1 teaspoon Worcestershire sauce
- Salt
- Fresh cracked black pepper
- __
- 4-5 fresh rosemary sprigs
- 6 raw garlic cloves
- 1-2 tablespoon olive oil for the baking dish
Instructions
To roast garlic: Take loose skin off the garlic bulb and cut off the tip of the garlic cloves, still in the bulb. Rub garlic bulb with a little bit of olive oil and wrap it in aluminum foil. Preheat oven to 400, place wrapped garlic on a baking sheet and bake for 30-35 minutes, depending on the size of garlic bulb. (Note: this step can be made the day before and you can just refrigerate roasted garlic until ready to use.)
Preheat oven to 350 and rub 2.5 to 3 quart casserole dish with some olive oil.
In a large mixing bowl, combine ground beef, ground pork, egg, bread crumbs, minced onion, minced rosemary, Worcestershire sauce, salt and pepper. Carefully peel roasted garlic and take out the roasted garlic cloves. Add them to the bowl. Mix very well, until all ingredients are completely incorporated.
Roll about 1.5 inch meatballs and place them snugly in the casserole dish.
Stick individual, raw garlic cloves in between meatballs and add rosemary springs on top.
Cover casserole dish with aluminum foil and bake for 35 minutes.
Take off the foil and bake for another 10-15 minutes. (Since size of meatballs will vary, time might vary slightly.) You can cut into a meatball to check if it's done.
Tried this recipe?Let us know how it was!
AMISH HALF A POUND CAKE
5 New Amish Farmhouse Winter Recipes
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Ingredients
- Yield: 10 to 12 servings
- 2 cups sifted all-purpose flour sift or whisk well before measuring
- 1 ½ cups granulated sugar
- 4 eggs at room temperature
- 2 teaspoons vanilla
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup 2 sticks butter, partially softened
- ½ cup milk
- ¼ rounded teaspoon ground mace optional
Instructions
Combine all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for 20 minutes.
Pour batter into a well-greased 10-inch tube pan, bundt pan or kugelhopf pan.
Place pan in a cold oven. Set the oven temperature to 350 degrees. Bake until done, about 1 hour.
Immediately invert cake onto a wire rack; lift off pan. If the cake sticks, carefully loosen the sides with a thin, sharp knife and give the pan a good whack on the counter top to shake the cake loose. Let cool completely before serving.
Tried this recipe?Let us know how it was!
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About Kevin Williams
Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.
