Category Archives: Amish Recipes

Amish Potato Fritters


Baking powder

Image by Mel B. via Flickr

  • 1 cup mashed potatoes
  • 1 egg
  • 4 rounded Tbsp. flour
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.

 

Amish Friendship Bread


"Amish Friendship Bread", with cinna...

Image via Wikipedia

By request I’m adding some traditional Amish and German recipes from my repertoire over the coming days.  I will start with this one.  I used this one many years ago and kept it going, it make great muffins.  Enjoy and don’t forget to have fun with these!

Do not be afraid to try something new.  I have yet to post any complicated recipes so no need to worry that something is too difficult.  If it’s too difficult, I don’t do it! ;)

Amish Friendship Starter

1 cup sugar

1 cup milk

1 cup all-purpose flour

Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

 

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

Amish Chicken Casserole


8 oz. broad egg noodles
1/2 cup butter
8 oz. fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

 

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.

Amish Potato Dumplings


4 potatoes
1/2 cup plain bread crumbs
2 tbsp. fresh parsley, minced (optional)
1 egg
2 tbsp. milk
1/2 tsp. salt
1 tbsp. flour

 

These Amish dumplings are also known as Grumbera Knepp. They are good and filling as a side dish or as center stage in a simple chicken broth with a parsley garnish or dressed up with a few fresh greens.Boil potatoes in their jackets and allow to cool. Peel and put through a potato ricer (do not use a food processor, but a hand beater may be used).

Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg.

Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water.

Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme.

Cover the pot and boil for 10 minutes.

Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter.

These dumplings are also good in chicken soup.