|The Best of Amish Cooking|
|by Phyllis Pellman Good|
Traditional and contemporary recipes adapted from the kitchens and pantries of Amish cooks are highlighted.
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.
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 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 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.
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 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 ...
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 ...
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 ...
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