|by Mark Eric Miller|
Simple and enjoyable preparation is the key to the traditional Amish cooking. Here are time-tested recipes, cooking and preserving tips modified t...
11 - 20 of 58 for amish cake
Day 1: Stir (do not refrigerate mix). Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Add 1 cup flour, 1 cup sugar, 1 cup milk and stir. Day 6: Stir. ...
In a large ... oiled 9" round cake pan and bake ... Bring to a boil. Remove from heat and whisk in vanilla and milk. Serve warm sauce over cake. Serves 8.
Mix and beat together. Bake in 13 x 9-inch pan for 45 minutes at 350 degrees. Cream butter and cream cheese. Add powdered sugar and Cool Whip. Mix ...
Cream together shortening ... top with drops of remaining dough and bake at 350°F for 40 minutes. When cake is still warm, spread with powdered sugar.
Mix together apples and sugar and let stand 1 hour. Sift together flour, baking soda and spices. Beat eggs, add oil and vanilla. Add apple mixtures. ...
Beat eggs, sugar and oil. Sift in dry ingredients. Fold in apples and nuts. Bake at 350°F for 40 to 50 minutes in a 9 x 13-inch pan.
Add 1 1/2 ... ready when the cake comes out of ... until the top is all bubbly and brown. Do not leave unattended because the frosting will burn very easily.
Chop pecans. Peel ... into 9" round cake pan. Bake 30 ... stirring constantly, add milk and vanilla. Keep warm until serving cake, then top cake with sauce.
In a large ... hour. Remove the cake from the oven, ... give the pan a good whack on the countertop to shake the cake loose. Cool completely before serving.
Mix well and bake until done. When cake is completely cooled, add topping.
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