|The Best Of Amish Cooking|
|by Phyllis Pellman Good|
Recipes adapted form the kitchens and pantries of Amish cooks. Presented in their historical setting.
1 - 10 of 58 for amish cake
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You'll find funnel cakes at fairs and ... into a clean brown paper bag and toss the funnel cakes in the bag to coat. Serve warm. Makes eight 8-in. cakes.
In a glass ... used to make cake and give to ... minutes and remove from pan. Remaining starter can be divided into 1 1/3 cup portions and given to friends.
Never refrigerate. Day 1: Day you receive starter, do nothing. Day 2, 3, and 4: Stir well each day with wooden spoon. Day 5: Add 1 cup plain flour, 1 ...
Mix flour, sugar, ... syrup. Mix well. Bake at 350 degrees for 45 minutes. Cool. FROSTING: Mix butter, powdered sugar and vanilla well. Spread on cooled cake.
Mix first 3 ingredients until creamy. Save 1 cup of this mixture for the topping. Add rest of the ingredients, mixing well. Pour into 9 x 12 inch ...
Mix dry ingredients in a 1 to 2 quart plastic container before camping trip. When ready to prepare, add the egg and milk. Heat oil in Dutch oven ...
Blend together. Set aside 1 cup for topping. Add: 1 c. coffee with 1 tsp. baking soda dissolved in it 1/2 tsp. salt Put in greased 8 inch square pan. ...
Mix sugar and ... 5 minutes before cake is done, mix ... from heat and beat in 1 box confectioners' sugar, 1 teaspoon vanilla and 2 cups chopped pecans.
Mix well. Put 1/2 batter in greased and floured 9 x 13 inch pan. Sprinkle 1/2 strudel over top. Then add rest of batter. Again sprinkle with strudel. ...
Mix sugar, flour and shortening until lumpy. Do not mix until creamy. Take out 1 cup for topping. Dissolve soda in hot coffee and add to the flour ...
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