Currently Featured Amish Recipes
2 pounds jacket-boiled potatoes, peeled and chopped
4 tablespoons melted butter
1 teaspoon salt
1/4 teaspoon pepper
1 pint sour cream
1 can cream of chicken soup, undiluted
2 cups grated sharp cheddar cheese
2 cups crushed corn flakes, mixed with 1/4 cup melted butter
1/2 cup chopped onion
Combine potatoes and butter in a large mixing bowl. Add salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into greased 9 x 13 casserole. Cover with crushed corn flakes mixed with melted butter. Bake at 350o for 45 minutes.
1 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons water
Preheat oven to 350o. Beat eggs and sugar until light and fluffy. Slowly add dry ingredients. Add water last. Beat well. Bake in greased layer pans at 350o for 30 - 35 minutes. Cool.
2 cups milk
2 tablespoons cornstarch
2 eggs, beaten
1 cup sugar
Mix cornstarch with small amount of cold milk. Gradually add the rest of the milk, beaten eggs and sugar. Cook until thick. Cool. Slice cake layers sideways and spread filling between layers, but not on top. Dust top with confectioner's sugar.
The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994. Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life. Her books are available in our gift shop and in our online store. Visit her website at amishwaycookbooks.com. Used by permission.
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