Amish Chicken

 

   

Amish Chicken

 

 

Ingredients: 

6 -8 chicken pieces, cleaned 

1 cup flour 

2 teaspoons garlic powder 

1 tablespoon salt 

1 teaspoon pepper 

2 teaspoons paprika 

1 1/2 cups heavy whipping cream 

1 1/2 cups water 

 

 

Directions: 

Dredge the chicken pieces in the flour and spices and arrange skin side up in a baking dish. Mix the cream and water and pour over the chicken. 

 

Bake at 350* for 1 1/2 hours or until the skin is golden brown. Review from my followers: Excellent recipe! I love Amish food and this really hit the spot! 

 

Amish Friendship Bread

I had been meaning to make this bread, for a very long time.  I have quite a few Amish cookbooks in my collection and I think every single one of them has a recipe for this amazing cinnamon cake or bread.

The variations are numerous, but the concept is pretty much the same.

I read through the books, also researched a bit online and decided to try the easiest one I could find, mainly because every other one I wanted to make, I seemed to be missing an ingredient.

For those that don't know, Amish Friendship Bread is made from sourdough starter, where after keeping a cup for yourself to bake your bread, you are supposed to share the other remaining cups with friends and family.

I ended up with 4 cups of starter and used one right away, placed the remaining in ziploc bags and froze the rest.  When I want to make a fresh batch, I pull one of the baggies out of the freezer and let it thaw on the counter.

Hope you enjoy this one :)

Amish Friendship Bread Starter

1 cup milk
1 cup brown sugar
1 cup flour

Day 1 - In a large glass, ceramic, or plastic container, mix 1 cup milk, 1 cup brown sugar and 1 cup flour.  Cover with a cloth or some plastic wrap and keep at room temperature, away from drafts.  (I keep mine on the kitchen counter, in the corner away from the window or door).
Day 2 and 3 - Stir well and cover back up.
Day 4 - Add another cup of milk, brown sugar and flour, mix well and cover again.
Day 5 and 6 - Stir well and cover back up.
Day 7 - Add another cup of milk, brown sugar and flour, mix well and cover again.
Day 8 and 9 - Stir well and cover back up.
Day 10 - Add another cup of milk, brown sugar and flour, mix well.  Take one cup of the sourdough starter to bake with.   At this point you can take another cup of starter and place it into a fresh container to start another sourdough starter, or you can take the remaining 3 cups of starter, place each in a ziploc bag and freeze for when you want to use it up.  

If you decide to start another batch, take one cup of your already done starter and treat is as day 1.  Follow the directions for the remaining days.

For the actual friendship bread, I looked up a few recipes and was very curious about one I found on youtube, which uses pudding mix in the batter.  I HAD to try it and it turned out so delicious, it is going to become my go to friendship bread.
 

Amish Friendship Bread

Youtube:  CM Coleman

1 cup Amish Friendship bread starter
3 eggs, lightly beaten
1 cup oil
1 cup sugar
1/2 cup milk
1 box (3 oz) vanilla pudding mix
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon vanilla extract

 Mix all ingredients together in a standing mixer, or in a bowl, by hand.

Preheat oven to 350 F. 

Pour into 2 greased cake tins, I used my 8 inch ones.  Sprinkle with sugar and bake for about 50 minutes, or until a toothpick inserted in the center, comes out clean.

This cake is delicious, fluffy and super soft.  It's wonderful with a cup of coffee or tea.

Enjoy!!!

Freezer Pickles

I am so sorry about the non updating of this blog lately, but I just haven't had time to do it.

After 22 years in the military, my husband is retiring and we are moving back home, and we are leaving this base in 4 weeks, which means a lot of paperwork, a lot of running around and a lot of packing and stressing.

I've been cooking but just haven't had time to get the recipes on the blog, so the updating will be sporadic for a while, bear with me.

Here is a great recipe for those who enjoy pickles, this one takes 3 days from start to finish but it's well worth it, so delicious.

You can use any kind of cucumber.  And guess what?  These pickles will stay good in the freezer for up to a year :)

Freezer Pickles

Source:  The Amish Cook at Home

4 to 5 cucumbers, peeled and cut into 1/2 inch thick slices
2 tablespoons of salt
1 large onion, sliced
1 3/4 cups sugar
1/2 cup distilled white vinegar

Day 1 - Put the cucumbers, salt and onion in a large bowl.  Cover and refrigerate for 24 hours.

Day 2 - Drain the sauce from the cucumbers.  Combine the sugar and vinegar and stir to dissolve the sugar.  Pour the mixture over the cucumbers.  Cover and refrigerate for 24 hours.

Day 3 - Take the pickles out of the refrigerator and pack into a freezer safe container.  Pour the syrup over the pickles and freeze until ready to use.

Easy Chicken Casserole

Easy, quick weekday dinner.

When I want something simple that I know my family will rave about, I turn to my Amish cookbooks. Usually will find loads of casseroles and simple dishes.

This one got the thumbs up from hubby and both kids, they even asked for the leftovers for the following day's lunch.

Amish Easy Chicken Casserole

8 oz. noodles, cooked
2 c. cooked chicken, cubed
2 c. chicken broth (can used canned)
1 c. milk
1 can mushrooms
2 tsp. salt
1/2 tsp. pepper
1/2 c. margarine
1/3 c. flour
1/3 c. grated Parmesan cheese (I used shredded Colby Jack)

Melt margarine, then add flour and stir until smooth. Gradually add milk and broth, then seasonings and mushrooms. Combine chicken, cooked noodles, and prepared sauce. Put in ungreased 9 inch x 13 inch x 2 inch baking pan and top with Parmesan cheese.

A Husband's Delight

Oh the name just cracks me up.  But I guess it's a pretty accurate name because my husband does enjoy this one, then again he loves anything with pasta, cheese etc.

This is another one from my stash of old recipes, I think it came from cooks.com.

I'm not really sure where that name came from, and from what I've gathered over the years, there seem to be quite a few variations on this recipe, I guess in a way it's whatever you have on hand.   It does remind me a lot of a good ol baked spaghetti casserole.

A Husband's Delight

1 lb. ground beef
2 (8 oz.) cans tomato sauce
1 1/2 tsp. salt
1/2 tsp. pepper
Pinch of garlic powder
1 1/2 to 3 tbsp. minced onion or 1 onion, chopped
3 oz. cream cheese, softened
1 (8 oz.) carton sour cream
1 (8 oz.) pkg. egg noodles  (I used spaghetti noodles this time)
1 (4 oz.) pkg. cheddar cheese, grated  (I used mozzarella)


Brown hamburger; drain. Add sauce, seasoning, and onion; set aside. Cook noodles according to package directions. In small bowl, combine cream cheese and sour cream, mixing well. In 2 quart casserole dish, layer noodles, meat mixture, and sour cream mixture alternately - twice. Sprinkle grated cheese over the top and bake uncovered for 20 minutes at 350 degrees or until hot.

Hamburger Roll-Ups

I've had so much fun looking through my Amish cookbooks and trying out new recipes. 

When I came across this one I knew it would be perfect for our Friday nights, which usually consists of pizza or sandwiches or something along those lines, something lighter.

These are delicious, even my Nicholas who doesn't like onions, ate them without complaining.

Hamburger Roll-Ups

1 lb ground beef
finely diced onion (I eyeballed it, it was about 2 tablespoons worth)
1 T. oil
1/2 tsp. salt
pinch of pepper
2 T. flour
1/2 cup milk
1 tube refrigerated pizza dough


Brown the ground beef and onion in the oil;  drain off some of the grease.  Season with salt and pepper.  Add the flour, stirring, and then gradually add the milk, continuing to stir until meat mixture thickens.  Remove from heat and allow to cool so it doesn't burn when you handle the roll-ups.

Roll out the pizza dough in a wide rectangle.  Spread the meat filling over the dough.  Roll up into a log the way you do when making cinnamon rolls.  Cut the log into 1 1/2 inch slices. 

Place the roll-ups cut side up on an ungreased pan and bake at 375 F for 20-30 minutes or until done.

I sprinkled some mozzarella cheese one mine, and a few sliced green onions.

From: The Homestyle Amish Kitchen Cookbook

Ruth's Donuts

If I had to pick one single food to take with me to a deserted island, it would be donuts.

I am just crazy about them, have to be careful when they're around and really control myself, so I don't make them very often.

If you like Krispy Kreme donuts, these are AMAZING, they are soft, they're tasty, they're really really good.

Another winner from The Amish Family Cookbook by Jerry and Tina Eicher.

Note: I did have some issues with the dough, it was too sticky even after sitting in the fridge overnight, so when it came time to fry them up, they were sticking everywhere and trying to lose their shape, but I added a bit more flour and it worked out fine.

Ruth's Donuts

1 package (2 1/4 tsp.) yeast
3 tsp. lukewarm water
2 tsp. sugar
1/2 cup shortening
1/2 cup sugar
1 T. salt
2 egg yolks
3 1/2 cups lukewarm water
approximately 8 1/4 cups flour


Mix first 3 ingredients in a small container; stir well. Let stand until dissolved. In a mixing bowl, combine shortening, 1/2 cup sugar, salt, and egg yolks. Add yeast mixture.

Cream very well. Add 3 1/2 cups lukewarm water. Stir to combine, then add flour a little at a time to make soft dough. Do not knead with hands. Cover and let rise until doubled in size.

Punch down, then chill in refrigerator for 1 1/2 - 2 hous. Roll out dough and cut out donuts.

Cover with plastic wrap and let rise 1 additional hour, then deep-fat fry at 375 degrees. This dough can be kept in the refrigerator for a week.

I dipped mine in a simple glaze flavored with maple syrup. And I rolled the donut holes in cinnamon/sugar and some in powdered sugar.

Ella's Beef Casserole

I love cookbooks, but I don't think I've loved one as much as I'm loving this one.

The Amish Family Cookbook by Jerry and Tina Eicher.  I can't stay  enough good things about this cookbook and you HAVE to get out there and buy it for yourself, you won't regret it.

Fantastic is all I can say, just out of this world delicious recipes.

The family devoured this one and there was nothing left for leftovers.  It bakes in the oven for about 2 hours and it tastes like it's been cooking all day long.  It's delicious.

Ella's Beef Casserole

3 T. flour
1 tsp. salt
1/2 tsp. pepper
2 lbs. boneless round steak, cut into 1/2 inch cubes
2 T. oil
1 cup water
1/2 cup beef broth
1 minced garlic clove
1 T. dried minced onion
1/2 tsp. dried thyme
1/4 tsp. dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed (I used mix peas and carrots)
3 cups mashed potatoes (mashed with milk and butter)
1 T. melted butter
paprika


In a large resealable bag, combine flour, salt and pepper; add beef cubes and shake to coat. In a skillet, brown beef in oil. Place beef and drippings in a greased shallow baking dish.

To skillet, add water, broth, garlic, onion, thyme, and rosemary; bring to a boil. Simmer, uncovered, for 5 minutes; stir in mushrooms. Pour over meat; mix well.

Cover and bake at 350 degrees for 1 1/2 to 1 3/4 hours or until beef is tender. Sprinkle peas over meat.

Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15 - 20 minutes more. Yield: 6-8 servings.

Amish Chicken Pot Pie

I often find myself just browsing through my cookbooks, reading the stories that go with the recipes, looking at the beautiful pictures, sifting through the ingredients etc.

Even though I've read The Amish Cook at Home a gazillion times already, I still pull it out and sit and read.



It was during one of these times that I once again happened across the page with the Chicken Pot Pie.

Now I've made chicken pot pie many times before and I've even shared the recipe here on the blog, but I figured, you know, Amish cooking is to me the epitome of comfort food and I've yet to try one of the recipes in this book that I didn't enjoy.  I'm SO glad I decided to put aside my preconceived notions of "it's just another pot pie", and gave this one a try.

YUM!

So simple, and yet so delicious.  Do give a try. This recipe makes 2, 9 inch pies, I halved it for myself and still ended up with 2 pies so I'm not sure what happened there LOL Maybe my pie dish is not deep enough or it's too small, but regardless, I now have an extra pie to pop in the freezer.

Chicken Pot Pie

2 cups peeled diced potatoes (I left the skin on my red potatoes)
1 3/4 cups sliced carrots
2 sticks of butter
2/3 cup chopped onion
1 cup all purpose flour
1 3/4 teaspoons salt
3/4 teaspoon ground pepper
2 tablespoons chicken soup base
3 cups chicken broth
1 1/2 cups of milk
4 cups cubed cooked chicken
1 cup frozen or fresh green peas
4 disks homemade pie dough



Preheat oven to 375 degrees F.

Combine the potatoes and carrots in a large saucepan. Cover with water and boil until almost tender, 12 to 15 minutes. Drain and set aside.



Melt the butter in a large saucepan over medium heat and saute the onion until tender, about 5 minutes. Stir in the flour, salt and pepper and chicken soup base until blended.

Gradually whisk in the broth and milk. Bring to a boil and cook, whisking constantly, until thick, about 2 minutes. Stir in the chicken, peas, potatoes and carrots. Remove from the heat.



Roll out two disks of pastry to 1/8 inch thickness. Line two 9 inch pie pans with the pastry and trim to a 1/2 inch overhang. Spoon the chicken mixture into the pastry shells. Roll out 2 more pastry disks to a 1/8 inch thickness. Cover the pie pans with the pastry and trim to a 1 inch overhang. Fold the dough under and crimp the edges.
Cut decorative slashes in the tops of the pies. Bake until golden brown, about 30 minutes.