Recipes

Beef and Biscuit Casserole

Beef and Biscuit Casserole

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Ingredients

Instructions

  • Brown the hamburger and onions; drain.
  • Mix meat mixture with the cream cheese, milk, cream of mushroom soup, salt, and catsup.
  • Spread into a lightly buttered baking dish and bake at 375° for 15 minutes.
  • Place the unbaked biscuits on top, leaving room between them to rise while baking.
  • Return to the oven and bake for about 20 minutes or until the biscuits are done and golden on top.

Notes & Wine Advice

Times will vary depending on size of biscuits.
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Course; Casserole
Cuisine; Amish

Baked Beans from Georgia Varozza

Baked Beans from Georgia Varozza

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Ingredients

Instructions

  • Place beans in a large stockpot and add enough water to cover.
  • Boil for 5 minutes, cover the pot, and let sit for 1 hour.
  • Drain the beans and cover them again with fresh water.
  • Place them back on the stove and simmer until they are cooked, about 2 hours, adding boiling water as needed to keep them covered.
  • When the beans are tender, drain most of the water off and then add the remainder of the ingredients; stir to mix thoroughly.
  • Spread mixture in a large bean pot or ovenproof casserole and bake at 350°, uncovered, for about 2 hours, adding a bit of boiling water if needed so they don’t dry out and scorch on the bottom.

Notes & Wine Advice

Baked beans are…well…baked. But I confess that we sometimes eat this without baking because we like our beans runny. So suit yourself: bake them for the allotted time, bake them for half the time, or don’t bake them at all. They’ll be good no matter what you decide.
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Course; Side Dish / Vegetables
Cuisine; Amish

Apple Pie with Buttered Walnut Toffee Topping

Apple Pie with Buttered Walnut Toffee Topping

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Ingredients

Pie

  • Pastry for a 2-crust pie
  • ⅓ cup light corn syrup
  • 3 T. sugar
  • 1 T. butter melted
  • 1 T. quick-cooking tapioca
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ¼ tsp. salt
  • 4-6 apples peeled, cored, and thinly sliced (I used Granny Smiths, but any good pie apple will work)

Buttered Walnut Toffee Topping

Instructions

  • Roll out half of the dough and line a large pie plate.
  • (Use at least a 9.
  • 5-inch size or you’ll have boil-over issues.
  • I personally use a large, extra deep pie plate and don’t have boil-overs.
  • ) Set aside for now.
  • Preheat oven to 425°.
  • In a large mixing bowl, combine the corn syrup, sugar, melted butter, tapioca, cinnamon, nutmeg, and salt; mix and let set for 10 minutes.
  • Add the sliced apples and mix to coat.
  • Place filling in pie shell.
  • Roll out the top crust and place on top of the apple mixture.
  • Crimp the edges, making sure that there is a ridge all around the edge of the crust.
  • This will be very helpful when you add the toffee topping later on.
  • Make some slashes in the top crust to help steam vent.
  • Bake at 425° for 10 minutes and then reduce the heat to 350° and bake for another 30 minutes.
  • While pie is baking make the buttered walnut toffee topping as follows:
  • Mix together all of the topping ingredients.
  • Remove the pie from the oven after the above baking time is complete and pour topping over the top crust.
  • (You’ll find that the topping doesn’t “pour” too well, but just do your best to cover the whole area.
  • ) Immediately return the pie into the oven, still set at 350°, and bake for 5 more minutes.
  • If you are worried about the pie boiling over, try placing a large cookie sheet underneath to catch drips.
  • Remove pie from the oven and place on a rack to cool.
  • It needs to cool until almost room temperature before you slice into it so the butter toffee coating has a chance to harden.

Notes & Wine Advice

This recipe gives a whole new meaning to apple pie. It’s delectable. Try topping the pie with pecans instead of walnuts for a tasty variation.
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Course; Fruit / Nuts / Pie
Cuisine; Amish

Apple Crisp from Georgia Varozza

Apple Crisp from Georgia Varozza

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Ingredients

Instructions

  • Lightly grease or butter a 9-inch square baking dish; set aside.
  • In a small mixing bowl, stir together sugar, flour, and 1 tsp.
  • cinnamon.
  • With a pastry blender or your fingers, cut in butter until mixture is crumbly; set aside.
  • In another mixing bowl, peel, core, and thinly slice the apples.
  • Add the remaining 1 tsp.
  • cinnamon and lemon juice; gently mix.
  • Spread the apples in the prepared baking dish and sprinkle crumb mixture evenly over the top.
  • Bake uncovered in a preheated 350° oven for 50-60 minutes or until apples are tender and the crumb topping is golden and crisp.
  • Let cool for about 30 minutes and then serve.

Notes & Wine Advice

During apple season, this is an easy go-to recipe when you want a quick and satisfying dessert. Get a head start by mixing up several batches of the crumb topping ahead of time, put them in tightly covered canning jars or plastic bags, and refrigerate them until needed. They’ll keep just fine for a week or so.
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Course; Fruit / Main Course
Cuisine; Amish

Tomato Soup from Georgia Varozza

Tomato Soup from Georgia Varozza

This soup recipe is so easy and quick. You start with a can of tomato paste and you end up 20 minutes later with a delicious soup for just pennies a serving. Serve it with crackers or grilled cheese sandwiches and enjoy homemade comfort food!
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Ingredients

Instructions

  • In a pot, mix together all ingredients except for the butter, flour, and milk.
  • Simmer for 20 minutes.
  • Remove celery pieces and bay leaf and turn down heat to low.
  • In a small saucepan, melt the butter and then whisk in the flour.
  • Slowly add ½ cup of the soup, whisking constantly while adding.
  • When the roux is smooth, add about another ½ cup of soup, continuing to whisk.
  • Now slowly pour roux into the soup, whisking all the while.
  • The soup will thicken slightly after a minute or so.
  • Just before ready to serve, add the milk and stir.

Notes & Wine Advice

This soup is excellent plain, but it’s also tasty with a dollop of sour cream on top.
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Course; Soup
Cuisine; Amish

Soft Molasses Cookies

Soft Molasses Cookies

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Ingredients

Instructions

  • Cream together the butter and sugar.
  • Add molasses and eggs and beat well.
  • Add flour, salt, baking soda, and spices; beat again.
  • Chill at least 30 minutes.
  • Roll dough into balls and then roll balls in sugar and place on ungreased cookie sheet.
  • Bake at 350° for 10-11 minutes.

Notes & Wine Advice

Do not overbake.
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Course; Coockies / Biscuit
Cuisine; Amish

Schmeirkase

Schmeirkase

Schmeirkase is a spreadable cheese similar to cream cheese, sometimes called “spread cheese” or “spoon cheese.”
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Ingredients

Instructions

  • Pour milk into an earthenware bowl or other nonreactive container; let stand in a warm place until thick and sour.
  • (I put it in my oven with the oven light on. )
  • When the milk has soured and is quite thick, pour boiling water over it.
  • Let the mixture stand for several minutes and then pour into a large cheesecloth bag (use double layers); drain overnight or for about 12 hours.
  • Beat well, adding milk, cream, and salt.
  • The cheese should end up the consistency of thick apple butter.

Notes & Wine Advice

Spread schmeirkase on toasted bagels or bread. You can also add spices such as caraway seeds, garlic, parsley, or chives and serve it with crackers or raw vegetables.
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Course; Cheese / Sandwich toppings
Cuisine; Amish

Sand Tarts

Sand Tarts

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Ingredients

Instructions

  • In a large mixing bowl, beat the butter until light and smooth.
  • Add ½ cup powdered sugar and vanilla and beat well again.
  • Add flour and mix until blended; stir in nuts.
  • Shape the dough into a flattened ball.
  • Wrap tightly in plastic wrap and refrigerate until cold.
  • Line cookie sheets with parchment paper.
  • Shape dough into 1-inch balls and place on the prepared cookie sheets.
  • Bake at 325° for 20 minutes, or until golden brown and baked through.
  • While the first batch of cookies is baking, sift ¼ cup powdered sugar into a bowl.
  • When the cookies are removed from the oven and while still warm, roll them in the powdered sugar and cool on wire rack.
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Course; Nuts / Tarts
Cuisine; Amish

Potato Stuffing

Potato Stuffing

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Ingredients

Instructions

  • In a large mixing bowl stir together the mashed potatoes and beaten eggs.
  • In a large saucepan, melt the butter; sauté the onion and celery.
  • Add the bread cubes and toast for several minutes, carefully and constantly stirring.
  • Remove from the heat, and add the parsley and salt and pepper.
  • Combine the bread mixture with the mashed potato mixture and mix thoroughly.
  • Spread in a large, greased roasting pan; sprinkle with paprika and pats of butter if desired.
  • Bake at 350° for 1 hour, or until the stuffing is baked through and the top is golden.
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Course; Dressing
Cuisine; Amish

Orange Cream Jell-O

Orange Cream Jell-O

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Ingredients

  • 2½ cups water
  • 1 box orange Jell-O
  • 2 boxes vanilla instant pudding
  • 1 can mandarin oranges drained
  • 2 cups lightly sweetened whipped cream

Instructions

  • Bring water to a boil; remove from heat.
  • Add the Jell-O and stir until dissolved.
  • Add the pudding and stir thoroughly.
  • Cool until thickened slightly; add the mandarin oranges and whipped cream and stir to mix well.
  • Refrigerate until fully set.
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Course; Dessert
Cuisine; Amish