Tuesday, April 19, 2016

Amish Hot Bacon Cole Slaw Recipe

Amish Hot Bacon Slaw

Served warm, this slaw is an excellent side to BBQ or other meat dishes.

Amish Hot Bacon Slaw

  • 1 small head cabbage, chopped
  • 1 cup thinly sliced carrots
  • 1 large onion, coarsely chopped
  • 6 slices bacon, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup olive oil
  • 1 tsp. garlic paste
  • 1/2 tsp. celery seed
  • salt and pepper
  1. Whisk together the vinegar, sweetener, olive oil, garlic paste, and celery seed; set aside.
  2. Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.
  3. Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.
  4. Serve warm

Monday, April 18, 2016

Amish Cast Iron Skillet Blackberry Cobbler

Amish Cast Iron Skillet Blackberry Cobbler

Don't make this in anything but a big black skillet. It won't turn out the same!

  Your favorite home-made pie crust or 1 box of 2 refrigerated pie crusts 

2 cups fresh or frozen blackberries
1 stick butter, melted
1⅓ cups sugar ½ cup flour
¾ cup sugar 

 ½ stick butter, cut into small cubes
½ cup water

Cast Iron Skillet Blackberry Cobbler
  • Heat oven to 350 degrees.
  •  Place one pie crust and place in bottom and up sides of 12 " cast iron skillet.
  • Pierce bottom and sides of crust with a fork.
  • Bake 7 minutes; remove from oven.
  • Increase oven temp to 400 degrees.
  • In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
  • Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
  • Gently pour berries into skillet; sprinkle water over berries.
  •   Place second pie crust over top of berries, sealing at the edges of the skillet.
  • Scatter the small pieces of butter on top of the crust.
  • Sprinkle ¾ cups sugar on top of crust.
  • Cut tiny slits in top of pie crust.
  • Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
Learn More About The Amish and Amish Country at: www.visittheamish.com

Saturday, April 9, 2016

Amish Restaurant Breakfast Pancakes Recipe

Amish Restaurant Pancakes Recipe
Amish Restaurant Breakfast Pancakes Recipe

Amish restaurants have the fluffiest pancakes. For the same delightful and delicious experience at home, here is the recipe used by one of Amish Country's best restaurants and in Amish homes everywhere.

  • 2 cups flour (measured with spoon, not sifted*)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbsp. sugar
  • 2 eggs
  • 2⅓ cups low fat buttermilk (don't use anything above 1%)
  • butter for cooking
  1. Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
  2. Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
  3. Rub butter in a circle on the griddle and drop ½ cup of batter into the butter spot. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with your spoon.
  4. The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
  5. Every time you put new batter on the griddle you need to butter it again.
  6. Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
Be sure to use real maple syrup with your pancakes, not artificially flavored corn syrup, (yuk!).