This wonderful bread tastes like English muffins, complete with all the little crannies to catch your butter, jelly, or whatever you slather on it. Because it’s a batter bread, you mix it, let it rise in the pans, and then bake it—no kneading.
5 1/2 – 6 C. all-purpose flour
2 pkg./ 2 T. dry yeast
1 T. sugar
2 tsp. salt
1/4 tsp. baking soda
2 C. milk
1/2 C. water
Cornmeal for dusting
In a large mixing bowl, combine 3 C. of the flour, the yeast, sugar, salt and soda. Heat the liquids together until very warm (120º) and add to dry mixture. Beat well. Gradually add enough more flour to make a stiff batter. Butter/grease two 8×4” bread pans liberally and sprinkle in cornmeal; rotate and shake to coat all inside surfaces. Spoon the batter evenly into the pans*, butter/grease the tops of the loaves, and sprinkle with cornmeal. Cover loosely with a towel and let rise in a warm place for about 45 minutes, or until loaves are slightly above the tops of the pans. Bake at 400º for about 25 minutes. Loosen sides and remove bread from the pans to cool on a rack.
Kitchen Hint: This batter is sticky and I find it easier to butter my hands and grab it rather than trying to spoon it into the pans. The bread makes excellent toast and even better French toast because it really soaks up the egg mixture!
This was one of the first breads I ever made, and still one of my favorites. It’s soft and sweet and chewy—and the kneading works off stress, too!
2 T. fast-rising dry yeast (2 envelopes)
4 C. whole-wheat flour, divided
2 C. all-purpose flour, divided
2 1/4 C. water
1/2 C. honey
4 T. butter or margarine
1 C. rolled or quick oats
In a large mixing bowl, combine salt, yeast, 2 C. of the whole-wheat flour and 1 C. of the white flour. Meanwhile, heat the water, honey, and butter/margarine to 120º, and then add it to the dry ingredients. Mix well. Add the egg and another cup of the whole-wheat flour, and mix again. Add the oats and the last 2 cups of the flours to make a warm, dense dough. Knead on a floured surface until smooth and elastic. Let rise in a greased bowl until double. Punch down and shape into two loaves, and place in two greased/sprayed 9×5” bread pans. Let rise until doubled. Preheat the oven to 350º and bake about 35-40 minutes. Cool in the pan about 10 minutes before loosening the edges to carefully remove the loaves. Finish cooling on a rack.
Kitchen Hint: I burned out two or three mixer motors making bread dough before my husband bought me a big Kitchen Aide mixer that’s built to handle the strain of bread making. Don’t even try to use a hand mixer on this or any bread recipes! If you hear your motor straining, or it starts to smell hot, stop the mixer and do the rest of the mixing/kneading by hand.
This side dish, warm and sweet and easy, never fails to get me requests for the recipe. And because it’s made with ingredients you have in your pantry all the time, it’s a wonderful last-minute addition to just about any meal.
1 large can crushed pineapple with juice
1 T. cornstarch
1 T. sugar or the equivalent in sweetener
Preheat oven to 350º and spray a one-quart baking dish. Dump in the pineapple and juice, and then mix in the egg, cornstarch and sweetener, right there in the baking bowl. Sprinkle with cinnamon. Bake about 30 minutes, or until the center is set. Store leftovers in the fridge. Serves 4.
Kitchen Hint: For a little extra zing, add 1/3 C. dried cranberries and /or some shredded coconut!
This is an oldie but a goodie: crisp and crunchy with fresh veggies but topped with just enough bacon, mayo, and cheese to taste sinfully good. You have to make it the day before, so it’s ready for any occasion when you are!
1 head of lettuce, broken or cut in pieces
1 red onion, diced
1 head of cauliflower, cut fine
1/4 head of red cabbage, cut fine
1 small bag of frozen peas
2 or 3 carrots, halved lengthwise and sliced
1 lb. bacon, cooked and crumbled
2 C. mayonnaise
1/4 C. sugar
3 C. Parmesan cheese
Layer all ingredients in a large glass bowl for best presentation—or in a large bowl with a sealable lid—and cover tightly. Chill in the fridge overnight. Toss just before serving.
Kitchen Hint: Don’t mix the topping ingredients, just layer them on the salad and let them blend themselves. You can replace part or all of the Parmesan with shredded Cheddar cheese, too.
Here’s a tasty, economical way to satisfy a craving for comfort food on a cold day!
2 turkey wings or drumsticks, cooked and deboned
4 C. turkey broth, from above
1 C. each of diced carrots, potatoes, celery, onion
4 chicken bouillon cubes
2 C. milk
6 T. flour
1 C. shredded Cheddar or Colby cheese
1/4 C. butter
In a large pan or Dutch oven, cook the turkey in 5-6 cups of water, debone, and cut into chunks. Add the veggies and the bouillon cubes to the broth and simmer until tender, then stir in the cooked turkey. Stir the milk and flour together (or shake them in a jar) until smooth and stir into the hot soup until thickened. Stir in the cheese and butter.
Kitchen Hint: This is also great if you stir in a can of creamed corn! Because this is a milk-based soup, you’ll want to lower the heat and stir continuously to keep the milk from scorching on the bottom of the pan.
This is one of my all-time favorite soups, because you can’t beat the basic meat and potatoes combination. The tomato juice base packs in lots of vitamins and veggie servings without adding the calories of a cream-based soup. Like a lot of soups, this one improves after a day in the fridge, but if you don’t want it sitting around simply freeze it in 1- or 2-serving portions. Makes a good, quick meal for another day!
1 lb. ground beef
Salt and pepper to taste
2 large potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced
1 large can/1 quart jar tomatoes (with juice)
2 beef bouillon cubes
1 64-oz. bottle tomato juice
Dill, garlic powder, salt, pepper, to taste
In a 2-quart pan or Dutch oven, brown and drain the ground beef with salt and pepper; set aside and discard the grease. In the same pan, simmer the potatoes, carrots, celery, and tomatoes with the bouillon and seasonings until tender. Add tomato juice and stir in the ground beef. Adjust seasonings to taste and simmer to allow flavors to blend.
Kitchen Hint: If you prefer a creamier soup, as my mom did, shake 1 C. milk with 3 T. flour in a jar until smooth and stir this in after the final step above. Stir continuously to keep the milk from scorching. Freezes well.
Every time I make this dish for potlucks and receptions I get requests for the recipe! It freezes beautifully and combines a lot of great flavors. Think of it as lasagne in a shell!
1 lb. bulk Italian sausage
1 large onion, chopped
1 10-oz. pkg. frozen chopped spinach, cooked and drained/pressed
8 oz. cream cheese
2 C. shredded mozzarella cheese, divided
2 C. shredded Cheddar cheese
1 C. cottage cheese
1/4 C. Parmesan cheese
Salt, pepper, Italian seasonings to taste
1 box of jumbo macaroni shells, cooked and drained
Large can of spaghetti sauce, any flavor
Cook the macaroni shells according to package directions, rinse in cold water, and separate them on wax paper. For the filling, cook the sausage and onion together, drain, and either chop with a pastry cutter or with a blade in the food processor. Press all the liquid out of the spinach. Combine the meat, spinach, cream cheese, egg, 1 C. of the mozzarella, the Cheddar, the cottage cheese and the Parmesan in a large mixer bowl and mix well. Fill the pasta shells and place in a greased/sprayed 9×13” pan, top with spaghetti sauce. Cover and bake at 350º for 45 minutes. Top with remaining 1 C. of mozzarella and bake uncovered about 5 minutes more.
Kitchen Hint: I usually have an “overflow” pan because it’s better if the filled shells aren’t crammed too tightly into the 9×13” pan.
This is my all-time favorite recipe for banana bread, so I never make any other kind! The combination of whole-wheat flour, butter, and nuts makes a denser, moister loaf that freezes well. Like most fruit-nut breads, this one cuts cleaner and tastes better if cooled completely, wrapped in plastic wrap, and served the next day . . . although we can never wait that long at my house!
1/2 C. butter or margarine, melted
1 C. sugar
3 medium bananas (1 C. mashed)
1 C. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 C. whole-wheat flour
1/3 C. hot water
3/4 C. chopped walnuts
Preheat oven to 325º. Blend sugar into melted butter/margarine. Mix in the eggs and mashed bananas until smooth. Stir in the flour, salt, and baking soda, and whole-wheat flour alternately with the hot water. Stir in nuts. Bake in a sprayed/greased 9 x 5” loaf pan for an hour and ten minutes—or until a toothpick inserted in the center comes out clean.
Kitchen hint: This makes a dozen wonderful muffins, too—which shortens the baking time to about 15-20 minutes. Or, for smaller loaves, pour the batter into two 8x 4” pans and bake about 45 minutes, or until that pick comes out clean.
This recipe dates back to Colonial times, when refined sugar wasn’t readily available. Molasses and raisins make it a dense, sweet, satisfying treat for breakfast—or any time! Makes nice little sandwiches when spread with cream cheese and cut into squares or “fingers”.
1 C. all-purpose flour
1 C. whole-wheat flour
1 C. yellow cornmeal
1 C. raisins
2 C. buttermilk
3/4 C. molasses
2 tsp. baking soda
1 tsp. salt
Preheat oven to 325º. Spray two 8” x 4” bread pans. Mix all ingredients and divide dough between the two pans. Bake about 40 minutes or until a toothpick comes out clean. Cool for a few minutes, loosen sides, and remove to cool on a rack.
Kitchen Hint: No buttermilk? Pour 2 cups of milk into a measuring cup and stir in 2 T. vinegar. Let it sit about 10 minutes to thicken.
These biscuits offer a tasty alternative to folks who like a serving of whole grains at breakfast. They don’t rise as high as a traditional white-flour biscuit but you’ll enjoy the denser texture and nuttier flavor with all of your favorite toppings!
3/4 C. whole wheat flour
1/2 C. all-purpose flour
1/2 C. whole-grain cornmeal
3 tsp. baking powder
1/4 tsp. salt
1/4 c. shortening or butter
1/2 C. old-fashioned or quick-cooking oats
3/4 C. milk
Preheat oven to 450º. In a large bowl, mix the first five dry ingredients and then cut in the shortening/butter with a pastry blender or by rubbing with the tines of a fork until the mixture resembles fine crumbs. Stir in oats. Stir in just enough milk so the dough forms a ball and leaves the side of the bowl.
Knead on a lightly floured surface about 10 times. Roll to ½ inch thickness and cut biscuits with a 2 1/2-inch round cutter (or use a drinking glass). Place on a greased cookie sheet, about an inch apart. Brush with milk and sprinkle with additional oats, if you like. Bake 10 to 12 minutes or until light brown. Enjoy! Makes 10-12 biscuits.
Kitchen Hint: You can put the dry ingredients into the work bowl of a food processor and cut in the butter/shortening with the blade, and then add the oats and dribble the milk through the top opening to mix the dough faster—although your biscuits will end up a little heavier. Butter will also make them a little heavier than shortening, but some folks (like me!) prefer that down-home taste! These freeze well.
Great to make ahead for a crowd—or make half the recipe, as this serves 8-10 people. I like to leave out the sugar, and let folks spoon up as much as they want from the pan before adding the sweetener of their choice: honey, maple syrup, sugar, or artificial sweeteners work well. Have extra milk on the table.
2- 2/3 C. old-fashioned rolled oats
1/2 C. raisins
1/3 C. packed brown sugar
1 T. ground cinnamon
4 C. milk
2 medium apples, chopped (2 C.)
1/2 C. chopped walnuts
Preheat the oven to 350º. Spray a 2-quart casserole or a 9×13” pan and mix all ingredients in the pan. Bake uncovered 40 to 45 minutes or until most of the liquid is absorbed.
Kitchen Hint: Serve immediately—or, cool and keep covered in the fridge. Keeps for 3 or 4 days, and can be reheated in the oven, covered, or microwaved one bowl at a time.
Coconut lovers, here’s your treat! Moist and sweet, this is one of those cakes that adds a special touch to any occasion and deserves a high-quality brand of coconut (I use Bakers). As with all cakes that have cream cheese frosting, store this one in the fridge. You can freeze the leftovers, too.
1/2 C. butter, softened
1/2 C. shortening
2 C. sugar
5 eggs, separated
2 C. all-purpose flour
1 tsp. baking soda
1 C. buttermilk
1 tsp. vanilla
2 C. flaked coconut
1/2 C. chopped walnuts or pecans (optional)
1 8-oz. pkg. cream cheese, softened (use full fat)
4 C. to one pound of powdered sugar
1/4 C. butter, softened
1 tsp. vanilla
Extra coconut for garnish
Walnut or pecan halves (optional)
Preheat oven to 350º. Cut wax paper to cover the bottom of two round cake pans, then grease/spray the sides. Cream the butter, shortening, and sugar. Add the egg yolks and mix well. Add the flour and soda alternately with the buttermilk and vanilla. Stir in the coconut and chopped nuts. Beat the egg whites until stiff and carefully fold into the batter. Divide the batter into the prepared pans and bake about 40 minutes (center should spring back when you touch it). Cool in pans 10 minutes and remove from pans to a rack to cool completely. Peel off wax paper.
For frosting, mix the cream cheese, powdered sugar, butter and vanilla until smooth. Frost the top of one layer and place the top of the other layer on it, then spread the frosting over the top and sides. Garnish by pressing extra coconut onto the sides and spacing nut halves along the edge of the top.
Kitchen Hint: No buttermilk? Stir 1 T. white vinegar into a cup of milk and let it sit for about five minutes.
In the story, Miriam baked this as a three-layer cake for Hiram’s birthday and for Rachel’s wedding. To do that, simply make half again as much batter and frosting: for instance, you would use ¾ C. butter, ¾ C. shortening, 3 C. sugar and 7 eggs, etc. Instead of garnishing the cake with nut halves, you could pipe some of the frosting around the edges with a pastry tube and decorative tip.
Wow, is this just the yummiest use of apples there is! Call it coffee cake or call it dessert, but call folks to the table and watch it disappear.
2 C. sugar
1 C. plus 2 T. vegetable or canola oil
1/4 C. apple cider
3 large eggs
2 tsp. vanilla
1 tsp. each cinnamon, nutmeg, salt, and baking soda
3 C. all-purpose flour
2 large, firm apples (Granny Smith or Jonathan work well), peeled cored and sliced (3 ½ C.)
1 1/2 C. chopped walnuts
Powdered sugar, if desired
Preheat oven to 350º. Spray a 10-inch tube pan with a removable insert. Stir sugar, oil, apple cider, eggs, vanilla, seasonings and soda in a large bowl until blended. Stir in the flour until smooth, and then stir in the apples and walnuts. Pour into the pan, and bake an hour and ten- to twenty minutes, until a toothpick in the center comes out clean. Dust with powdered sugar if desired. Cool on a wire rack for an hour before removing the sides of the pan. Cool completely before lifting the cake from the pan’s bottom.
Call it an indulgent coffeecake or call it dessert, but call it scrumptious!
1 white or chocolate cake mix
1 box chocolate instant pudding
1 C. sour cream
1 C. oil
4 large eggs
2 tsp. vanilla
1/3 C. sugar
1 tsp. cinnamon
1/3 C. cocoa powder
2 C. chocolate chips, divided
Preheat oven to 350º. Spray a tube pan and set aside. Mix the cinnamon, sugar, and cocoa in a small bowl for the “ripple” and set aside, along with the chocolate chips. In a large mixing bowl, combine all the cake ingredients until blended, and then spoon half the batter into the tube pan, spreading it to cover the bottom. Sprinkle most of the “ripple” mixture over this, and 1 C. of the chocolate chips. Top with the rest of the cake batter, and then sprinkle the remaining cinnamon sugar over the top. Bake 50 minutes or until a toothpick comes out dry. Sprinkle with the remaining chocolate chips and spread over the top with a spatula when they’ve melted. Cool in the pan about 15 minutes and then remove to a serving plate.
Kitchen Hint: If you like walnuts or pecans, chop about a cup of them and divide those between the “ripple” layer and the top of the cake, after you’ve spread the melted chips.
A sure-fire potluck pleaser! You just can’t beat the combination of sauced meat and cheese. Here’s an example of an Amish recipe that uses convenience foods but still tastes down-home good and will fill up the hungriest fellows at your table.
1 28-oz. bag Tater Tots
1 stick butter or margarine, melted
Salt and pepper, to taste
1 2.5-oz. pkg. bacon bits
1 C. chopped onion
1 18-oz. container barbecue pulled pork or pulled beef
3 C. shredded Cheddar cheese
Preheat oven to 350º. Spray a 9×13” pan and cover the bottom with a layer of Tater Tots. Drizzle the melted butter over the potatoes, sprinkle with salt and pepper, and spread the onions evenly over top. Cover with half the bacon bits and half the shredded cheese, and then spread the pulled pork or pulled beef over this. Cover with foil and bake about 45 minutes. Top with remaining cheese and bacon bits and bake until cheese is bubbly, about 10 minutes. Dig in!
Kitchen Hint: I have a few Tater Tots left over after covering the bottom of the pan, so I keep them in the freezer for another time. It probably wouldn’t hurt to bunch them up more and use the whole bag—might make a bumpier casserole, but who would care!?
This is a recipe I concocted as another way to enjoy sweet potatoes. The cinnamon and butter make it really satisfying and the whole house smells wonderful as it bakes. To make this a whole-meal casserole, add in ham chunks or thin-sliced deli ham.
2 large sweet potatoes
2 large apples (Jonagolds or other firm/tart varieties work well)
Butter, cinnamon, brown sugar
Preheat oven to 350º and spray/butter a 1-quart baking dish. Peel the sweet potatoes and quarter/core the apples. As you slice the sweet potatoes cross-ways, layer them in the baking dish, then sprinkle with brown sugar. Add a layer of apple slices, and top that with dots of butter and sprinkle with cinnamon. Repeat until you’ve used up your ingredients, and add more if you wish. Cover with foil and bake about an hour. Serves 3 or 4.
Kitchen Hint: This casserole shrinks as it bakes so you can heap the bowl high before covering it—to be sure you’ll have enough for everybody when they taste how yummy it is!
This has always been a favorite dish at our church dinners and potlucks. Makes the whole house smell wonderful when they’re baking, and goes especially well with sweet potatoes. I buy a lean, boneless ham and ask someone at the meat counter to dice it into chunks (they tell me they won’t grind it for me on equipment that’s processed other meats).
5 pounds of ham, ground in a grinder or food processor
1 large onion, finely chopped in the grinder or food processor
1-1/2 C. crushed saltine crackers
1/2 C. milk
1/2 C. cider vinegar
2 T. yellow mustard
Salt, pepper, garlic powder and dillweed to taste
1 packet of apple cider drink mix powder
Preheat oven to 350º. Place all ingredients in a large mixer bowl and blend well. Form into 24-30 balls and place in greased/sprayed casserole pans. Sprinkle the drink mix powder over the tops and bake, covered, about 40 minutes. Uncover and bake another 10 minutes or so to brown them a bit.
A wonderful, moist muffin poppin’ with blueberries. Amish cooks would use pumpkin puree from their own gardens, but this version works better for most of us.
1-2/3 C. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 T. cinnamon
1 C. solid-pack canned pumpkin
1/4 C. evaporated milk
1/3 C. shortening
1 C. packed brown sugar
1 C. blueberries, fresh or frozen
1 T. all-purpose flour
2 T. flour
2 T. sugar
1/2 tsp. cinnamon
1 T. butter
Preheat oven to 350º. Cream shortening and sugar, add egg. Mix in the pumpkin and milk, then add the dry ingredients all at once and mix well. Combine the berries and flour, then gently stir into the batter. Divide batter into a sprayed or paper-lined muffin tin. In a small bowl, combine streusel ingredients with a fork. Sprinkle over the muffins. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Makes 18 small or 12 large muffins.
Kitchen Hint: I hate to have leftover canned pumpkin, so I use the whole can and double the other ingredients to make 2 dozen muffins at a time.
A quick, easy way to enjoy autumn’s bounty of apples! Great with pancakes, French toast, pork, or for any meal of the day.
Fresh apples, any variety
1 or 2 T. butter or margarine
Brown sugar, cinnamon
Coat a large skillet with nonstick spray. Wash, quarter, and core the apples, then slice them into the skillet to make it as full as you want. Dot with butter or margarine and sprinkle to taste with brown sugar and cinnamon. Add about 1/2 C. water to the bottom of the skillet and simmer, covered, over medium heat. Stir occasionally to spread the spices and cook evenly. Remove from heat while still firm and cover; let sit until you’re ready to eat them.
Amish folks love their breakfast! And the only thing better than a hearty, mouth-watering hot breakfast is one you can make the night before and pop into the oven when you get up. Talk about a wonderful wake-up call, when your family smells this!
12 slices of bread, any variety
1-1/2 pounds sausage, fried and drained
1 lb. bacon, fried and crumbled, divided
12 slices of sandwich cheese, any variety
1 small onion, chopped
3 C. milk
1 tsp. salt, other seasonings to taste
1 C. crushed corn flakes or similar cereal
2 T. butter or margarine
Grease/spray a 9×13” pan. Put 6 slices of the bread on the bottom, then 6 slices of the cheeses, and cover evenly with the sausage and bacon (save back about ½ C.). Top with the remaining cheese slices and chopped onion, then with the other 6 slices of bread, like you’re making sandwiches. Beat the eggs with the milk, salt and other seasonings (pepper, dill, parsley are good) and pour evenly over the sandwiches. Mix the cereal, butter, and remaining bacon and scatter this over the top. Cover and refrigerate overnight. Bake at 325º, uncovered, about 50 minutes or until firm. Dig in!
Kitchen Hint: Why only enjoy this for breakfast? If you make it in the morning, it’ll be a wonderful-gut supper! Make a skillet of fried apples while it bakes, and you’ll be set!
OK, I confess that I make this recipe more for the “crisp” than for the apples! So I tend to put a lot of the oatmeal-butter-sugar topping on the fruit, thinking the oatmeal—as a whole grain—and the fresh fruit qualify this as health food. You decide.
1 C. quick or old-fashioned oats
1 C. packed brown sugar
½ C. all-purpose flour
1 T. cinnamon
½ C. butter or margarine
3 or 4 large apples
Preheat oven to 350º. Combine the oats, brown sugar, flour, and cinnamon and then cut in the butter until well blended. Set aside. Peel, core and slice the apples to make 5-6 cups and put them in a greased/sprayed 2-quart baking dish. Sprinkle the oatmeal topping over the fruit, then dig down into the fruit with a spoon to mix in some of the topping. Bake about 40-45 minutes or until fruit is bubbly. Enjoy warm with cream or ice cream. Serves 4-6.
Kitchen Hint: This is also yummy using the same amount of peaches or rhubarb!
If you enjoy cornbread and also like soft, satisfying dinner rolls, this recipe’s a tasty combination of the two. Makes a wonderful accompaniment to just about any meal!
2-1/4 C. warm water, divided
1/3 C. yellow cornmeal
¼ C. sugar
3 T. oil
2 tsp. salt
2 pkgs. ( 2 T.) dry yeast
5 to 5-1/2 C. all-purpose flour
Melted butter or margarine
In a saucepan, combine 1-3/4 C. water, cornmeal, sugar, oil, and salt. Cook over medium heat, stirring, until mixture boils, about 7-9 minutes. Set aside to cool for about 5 minutes, and then place in a large mixing bowl. Meanwhile, dissolve the yeast in remaining water. Add to cornmeal mixture with eggs and mix well. Add enough flour to make soft, pliable dough, then knead about 5 minutes on a floured surface. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down and shape into 24 balls. Place on a greased cookie sheet with sides, or use a greased 9×13” pan. Brush rolls with melted butter and sprinkle with cornmeal. Let rise, uncovered, until double—about 30 minutes. Bake at 375º for about 15 minutes or until lightly browned. Remove from pan immediately. Makes 2 dozen.