Currently Featured Amish Recipes

1 cup white sugar

1 cup peanut butter

1 cup finely chopped dates

1/2 cup crushed corn flakes

1 cup finely chopped nuts

1 large bag chocolate chips, or dipping chocolate

Cream sugar and peanut butter.  Add dates, nuts and corn flakes.  Mix well, then shape into balls.  Let mixture sit overnight.  Dip into chocolate and chill until mixture hardens.

1 envelope Knox unflavored gelatin

3/4 cup canned pineapple juice

1/4 cup orange juice

1 cup well drained, diced canned pineapple

1/2 cup orange sections cut in small pieces

1/2 cup coarsely grated raw carrots

1/4 cup vinegar

1/4 cup sugar

1/4 teaspoon salt

Mix gelatin, sugar and salt in a saucepan.  Add pineapple juice.  Place over low heat, stirring constantly until gelatin is dissolved.  Stir in orange juice and vinegar after removing from heat.  Fold in pineapple, oranges and carrots.  Pour into mold and refrigerate until set.  

1 cup baking molasses

1 tablespoon soda

1 cup sugar

1 tablespoon baking powder

1 cup butter

1 teaspoon cinnamon

1/2 cup water

3 egg yolks

5 cups flour (approximately)

Mix all ingredients and drop by spoonfuls on an ungreased cookie sheet.  Bake at 350^o for 8-9 minutes or until they feel done.  Cool.

Frosting:

2 tablespoons Karo

1 1/2 cups powdered sugar

4 tablespoons water

2 egg whites, beaten

Boil Karo, sugar and water until threads appear when poured from fork.  Pour mixture into beaten egg whites.  Beat until smooth. Spread on cookies.

3 ounces cream cheese, softened

1/4 pound butter

1/2 can sweetened condensed milk

2 1/2 pounds confectioner's sugar

1 teaspoon peppermint flavoring

16 ounce coating chocolate or semi sweet chocolate chips

Mix all ingredients thoroughly (except chocolate) and chill.  Form small balls with a melon scoop or with your hands.  Dip in melted chocolate and let set until firm.

2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon cinnamon

3/4 teaspoon salt

2 eggs

3/4 cup milk

1/3 cup oil 

1/4 cup honey

1 cup coarsley grated zucchini

2/3 cup raisins

Peheat oven to 375^o.  Oil muffin pans.  Stir or sift together dry ingredients.  In small bowl, beat eggs, milk, honey and oil.  Add to dry ingredients, stirring just enough to moisten.  Quickly stir in zuchinni and raisins and spoon into greased muffing pans.  Bake 20- 25 minutes or until golden brown.  Makes 12-15.