The Homestyle Amish Kitchen Cookbook Read Online Free PDF Page A

seconds and put on a greased baking sheet.
    Bake for 8-10 minutes at 350°; then broil for about 90 seconds on each side to brown.

 
    Banana Nut Bread
⅔ cup sugar
⅓ cup shortening
2 eggs
3 T. sour milk or buttermilk
1 cup mashed bananas (slightly overripe bananas work best)
2 cups flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup chopped walnuts
    Mix together sugar, shortening, and eggs (an electric mixer works best). Stir in sour milk and mashed bananas.
    Sift together the flour, baking powder, baking soda, and salt and blend into the banana mixture. Then add the walnuts.
    Pour batter into a well-greased loaf pan. Let stand for 20 minutes before baking.
    Bake at 350° for 50-60 minutes.

All milk used in yeast bread recipes should be scalded and then cooled to lukewarm before using. Using milk instead of water usually gives a softer crust which becomes a richer brown when baked. When taking bread from the oven, grease the top with butter to make the crust softer.

 
    Basic White Bread
2¼ tsp. (1 package) active dry yeast
2 cups warm water
1 T. sugar
6 cups flour, approximately
1½ tsp. salt
2 T. softened butter
    In a large mixing bowl, combine the yeast, water, and sugar; let stand until bubbly, about 10 minutes.
    Combine 2 cups flour and the salt, add the yeast mixture, and beat at low speed. Add the butter. Turn to high speed and beat for 3 minutes. Add ½ cup flour and beat another 4 minutes.
    Stir in another 2-3 cups flour, or enough to make a soft dough. Turn dough out onto a floured surface and knead for 8-10 minutes, adding just enough flour to make it workable, or until dough is smooth and elastic.
    Place dough in a large buttered or oiled bowl, turning dough so all sides are greased. Cover with a clean towel and let rise until double, about an hour.
    Punch down and knead again, then tear dough in half to make two balls of dough. Cover both with a clean towel and let stand for 20 minutes. Place dough into 2 loaf pans and cover and let rise in a warm place until double, about 45 minutes.
    Bake at 400° for 25-30 minutes or until bread is done. Remove from oven and turn out onto a wire rack to cool. Immediately brush tops with melted butter if desired.

 
    Chocolate Baking Powder Doughnuts
2 cups flour
½ cup baking cocoa (unsweetened)
2½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ tsp. cinnamon
1½ T. butter, softened
¾ cup sugar
1 egg
½ cup milk
    Sift together the flour, cocoa, baking powder, baking soda, salt, and cinnamon.
    In a separate large mixing bowl, cream together the butter and sugar; beat in the egg and mix well. Alternately add flour mixture and milk, mixing well after each addition.
    Turn out onto floured surface. Roll ¼-inch thick and cut into small doughnuts (2 inches or so in diameter).
    Fry in oil, turning once, being careful not to crowd doughnuts while cooking. Drain on paper towels. When cool, sprinkle with powdered sugar or frost.

 
    Chocolate Zucchini Bread
3 eggs, beaten
1 cup oil
1¾ cups sugar
1 T. vanilla
2 cups zucchini, grated
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
½ cup unsweetened cocoa
½ cup chopped nuts (optional)
    In a large bowl, mix together the eggs, oil, sugar, and vanilla. Add the zucchini and stir.
    In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cocoa. Add dry ingredients to the zucchini mixture and blend well. Add nuts if using and stir again.
    Grease and flour 2 loaf pans. Pour in batter. Bake at 350° for 45 minutes. Cool in pans for 10-15 minutes before removing zucchini bread to wire rack to finish cooling.

The Amish are fond of tending large flower gardens but they do not cut flowers to enjoy indoors. They feel that God made flowers to be enjoyed where they grow, and cutting them shortens their life. However, they make use of potted plants inside their homes for decoration.

 
    Church Cinnamon Rolls
¾ cup sugar
⅓ cup butter, warmed
1 can evaporated milk, warmed
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