Tuesday, June 30, 2015

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Monday, June 22, 2015

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Amish girl reading
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AMISH BARN BUILDING


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Thursday, June 4, 2015

Homemade Sweet and Sour Salad Dressing

Homemade Sweet and Sour Salad Dressing
Prep time: 
Serves: 6 servings
Ingredients
  • 3 cups Miracle Whip
  • 2 tablespoons prepared mustard
  • 1 /2 cups vinegar
  • 1-1/2 cups sugar
  • ½ teaspoon salt
  • 3 /4 cup vegetable oil
  • 1 teaspoon onion salt
  • 1 teaspoon celery seed
Instructions
  1. Whip everything together and drizzle on your favorite salad.

Wednesday, June 3, 2015

Best-Ever Amish Macaroni Salad

www.visittheamish.com

For the best results you really should try to make this salad the night before, it allows the flavors to really meld and permeate the pasta.

Best-Ever Amish Macaroni Salad
Prep time: 
Cook time: 
Total time: 
Serves: serves 15
 
Ingredients

  • 1 lb macaroni
  • 1 cup chopped tomato
  • ½ cup chopped celery
  • ½ cup grated carrots
  • ¼ cup chopped onions
  • 6 hard-boiled eggs (reserve 1 to slice for garnish, and chop the remaining 5)
  • paprika, for garnish
Tip: I like to add a couple cans of Tuna Fish. Mmmmmmmm.

DRESSING
  • 2 cups Miracle Whip
  • ¼ cup vinegar
  • ¾ cup sugar
  • 2 tablespoons prepared mustard
  • 1 tablespoons celery seed
  • 1 table spoon dried parsley
Instructions
  1. Cook macaroni as directed on package; drain and cool.
  2. In a bowl, whisk together the dressing ingredients so they are well-combined and smooth.
  3. In a large bowl, gently combine the macaroni, celery, carrots, onions, tomato, and 5 chopped eggs.
  4. Fold the dressing gently into the macaroni salad mixture.
  5. Place into your serving bowl and garnish with the reserved sliced egg and sprinkle with paprika.

Tuesday, June 2, 2015

One-Hour Amish Dinner Rolls

 
Amish Dinner Rolls
One-Hour Amish Dinner Rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 15 rolls

Ingredients
  • 3 3/4 - 4 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp rapid rise yeast
  • 1 1/2 tsp salt
  • 3/4 cup very warm water
  • 2/3 cup milk
  • 4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops
  • 1 1/2 tsp lemon juice
Directions
  • Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.
  • To a medium bowl add water, milk and butter. Stir to partially melt butter (you just want to make sure it's softened through).
  • Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
  • Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
  • Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
  • Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
  • Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container.