Currently Featured Amish Recipes

Filling:

1 can crushed pineapple

2/3 cup sugar

2 tbsp. corn starch

Dough:

2/3 cup warm milk

4 tsp. sugar

1 cake yeast

3 beaten egg yolks

3 cups flour

1/2 lb. margarine

Preheat oven to 350^o.  Combine crushed pineapple, sugar and cornstarch in pan. Cook until thick. Cool. Cut margarine into flour as for pie dough; crumble yeast into milk and add sugar.  Let stand until mixture bubbles, add to flour mixture.  Mix in beaten egg yolks.  Knead dough lightly and divide into two parts.  Roll out one half of dough on floured board and fit in a 9 x 13 inch pan.  Spread pineapple mixture on top.  Roll out second piece of dough and place on top of filling.  Let stand for one hour in warm place.  Bake in 350^o oven for 30 minutes.  At once put on thin confectioners sugar frostiing.  Other fillings such as blueberry and raspberry may be used instead of pineapple.

2/3 cup evaporated milk.

1 2/3 cup sugar

1/2 teaspoon salt

2 cups miniature marshmallows

1 1/2 cup semi-sweet chocolate chips

1 teaspoon vanilla

1/2 cup chopped nuts

Mix milk, sugar and salt in a saucepan.  Heat to boiling over low heat. Boil and stir for 3 minutes.  Remove from heat.  Add chocolate chips and marshmallows.  Stir until both are melted.  Pour into a buttered square pan - 9 x 9 x 2 inches.  Chill until firm. Cut into squares.

1 stick softened butter or margarine

1 1/2 cups peanut butter

1 pound powdered sugar

1 teaspoon vanilla

1/2 cake paraffin

1 12 ounce package chocolate chips

Blend first four ingredients well.   Roll into balls and chill several hours or overnight.  Melt the paraffin and chocolate chips in a double boilier.  Dip the balls into the melted chocolate mixture using a toothpick in the center of the peanut butter balls.