Recipes

Pfannkuchen

Pfannkuchen

Dutch Babies
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Ingredients

Instructions

  • Preheat oven to 400°.
  • In a small bowl, stir together the flour and salt.
  • In a large mixing bowl, beat the eggs thoroughly.
  • Alternately add the flour mixture and milk to the eggs, beating after well each addition—the batter should be smooth.
  • Spread the softened butter on the bottom and up the sides of a cast iron pot or large ovenproof frying pan.
  • Pour the egg batter into the pot (or frying pan) and set in the oven; bake for 5 minutes and then turn down heat to 350° for another 15-20 minutes or until the pancake is puffed up the sides of the pan and crisp and golden on top.

Notes & Wine Advice

Serve plain, or with powdered sugar or maple syrup.
Gather the kids around when you take it from the oven because the puffed “baby” is something to behold.
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Course; Breakfast
Cuisine; Amish

Pancakes from Georgia Varozza

Pancakes from Georgia Varozza

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Ingredients

Instructions

  • Sift together dry ingredients; set aside.
  • In large bowl, mix together in order given the butter, milk, and eggs.
  • Add the sifted dry ingredients and mix just until blended.
  • Cook pancakes in a lightly oiled frying pan, turning once.
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Course; Breakfast / Pancake’s / Crepes
Cuisine; Amish

Omelet Roll

Omelet Roll

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Ingredients

  • 2 tsp. butter
  • ¼ cup finely diced onion
  • 12 eggs
  • ½ tsp. ground mustard powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ lb. thinly sliced ham
  • ½ lb. sliced Swiss cheese

Instructions

  • Preheat oven to 350°.
  • Take a large jelly roll pan (at least 10 × 15 inches) and lightly grease bottom and sides.
  • Line the greased pan with parchment or waxed paper; grease the paper.
  • In a sauté pan, melt butter and add diced onion; cook until onion is limp; set aside.
  • Combine the eggs, mustard powder, salt, pepper, and onion mixture and whisk well.
  • Pour the mixture into the prepared pan and bake for 10-15 minutes, or until the omelet is set.
  • Remove omelet from oven and invert onto a piece of aluminum foil; gently peel off parchment paper.
  • Layer the omelet with the ham and Swiss cheese and then roll it up jelly-roll fashion and wrap tightly in aluminum foil.
  • Place the roll on a cookie sheet and return it to the oven for 10 minutes.
  • When baked, remove the foil, slice the omelet into thick rolls, and serve.

Notes & Wine Advice

This is a bit fiddly, but the end result is a unique breakfast indulgence.
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Course; Breakfast / Eggs
Cuisine; Amish

Mama’s Pie Crust

Mama’s Pie Crust

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Ingredients

For Single Crust:

  • 1½ cups sifted flour
  • ½ tsp. salt
  • ½ cup shortening or lard

For Double Crust:

  • 2 cups sifted flour
  • 1 tsp. salt
  • ⅔ cup shortening or lard

Instructions

  • In a teacup or small bowl, make a paste with ¼ cup of the above flour (⅓ cup if making double crust) and 3 T.
  • water (¼ cup water for double crust).
  • Set in refrigerator.
  • Add salt to the remaining flour and cut shortening into the flour until the size of small peas.
  • Add the water paste to the flour mixture and mix just until dough comes together.
  • Form into a ball and turn out on a floured surface.
  • Roll crust ⅛-inch thick.
  • Bake pie crust in preheated 425° oven for 12-15 minutes or until golden.

Notes & Wine Advice

(When baking crust empty, put a cup of raw white rice or small white beans into the bottom of the crust, and then bake. The weight from the rice or beans will keep the bottom of the crust from puffing up while baking. You can save the rice or beans to use for future pie crusts by cooling them completely and then storing in an airtight, marked container.)
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Course; Breakfast
Cuisine; Amish

Layered Breakfast Baked Casserole

Layered Breakfast Baked Casserole

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Grease a 9 × 13-inch baking dish and preheat oven to 350°.
  • Line the greased baking dish with 6 slices of bread.
  • Layer half of the ham over the bread and sprinkle with half of the cheese.
  • Repeat these layers one more time.
  • In a large mixing bowl, combine eggs, milk, dry mustard, onion powder, salt, and pepper and mix well.
  • Slowly pour the egg mixture over the bread layers in the baking dish.
  • Mix the melted butter with the cornflakes and sprinkle evenly over the top of the casserole.
  • Bake 45-50 minutes or until set.
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Course; Breakfast / Casserole
Cuisine; Amish

Hush Puppies

Hush Puppies

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Ingredients

Instructions

  • If using bacon, cut up and fry the bacon.
  • (Save the grease for frying the hush puppies.
  • )
  • In a large bowl, mix together the dry ingredients.
  • In another bowl, mix together the egg and milk and then add it to the dry ingredients; mix well.
  • Add bacon if using and mix well again.
  • Drop by large spoonfuls into bacon grease or oil and fry until golden brown.

Notes & Wine Advice

Serve with maple syrup or eat plain.
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Course; Breakfast
Cuisine; Amish

Ham and Tater Tot Casserole

Ham and Tater Tot Casserole

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Ingredients

Instructions

  • Butter or grease a 9 × 9-inch baking dish and place the Tater Tots over the bottom.
  • Next, add the Velveeta cheese.
  • Whisk together the eggs and milk and season with salt and pepper.
  • Pour milk mixture over the Tater Tots and bake at 350° for 45 minutes.
  • Remove from the oven and sprinkle the ham over the top; return to the oven for another 15 minutes or until eggs are completely set.
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Course; Breakfast / Casserole
Cuisine; Amish

Granola from Georgia Varozza

Granola from Georgia Varozza

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Ingredients

Instructions

  • Combine dry ingredients in a large mixing bowl.
  • Blend liquid ingredients and then add to the large bowl and mix thoroughly.
  • Spread out on 2 greased cookie sheets or jelly roll pans and bake at 250° for 1 hour, stirring occasionally, or until dry and golden.
  • Store in an airtight container after completely cooled.
  • You can also add nuts, sunflower seeds, or raisins, if desired.
  • Also, I often omit the wheat germ, increase the flour a wee bit, and call it good.
  • We never seem to miss it.
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Course; Breakfast
Cuisine; Amish

Graham “Nuts” Cereal

Graham “Nuts” Cereal

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Ingredients

Instructions

  • In a large bowl, combine all ingredients and mix well.
  • Pour out onto an oiled 12 × 16-inch low-sided baking pan (jelly roll pans work well) and spread evenly with a spatula.
  • Bake in a preheated 350° oven for 20 minutes or until the batter is firm and has begun to shrink away slightly from the sides of the pan.
  • With a spatula, completely loosen the hot “cake” and allow to cool on a rack for several hours.
  • Preheat oven to 275°.
  • Break “cake” into chunks and pass them through a coarse-bladed meat grinder or push through a food screen or colander that has ¼-inch grids.
  • Divide crumbs between two 12 × 16-inch baking pans.
  • Bake for 30 minutes, stirring every 10 minutes.
  • Let cool completely and store in airtight containers.
  • Serve as a cold cereal with milk, or sprinkle on top of yogurt, ice cream, or when baking a fruit crisp, etc.
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Course; Breakfast
Cuisine; Amish

German Egg Pancakes

German Egg Pancakes

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Ingredients

Instructions

  • In a large mixing bowl, beat the egg yolks until very light.
  • Add the milk and flour gradually, mixing well after each addition.
  • Mix until the batter is smooth.
  • In another large bowl, beat the egg whites until they are stiff.
  • Fold the whites gently into the batter.
  • Drop by large spoonfuls on a hot greased griddle or fry pan, turning once.
  • Serve hot, sprinkled with powdered sugar or spread with jam.
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Course; Breakfast / Pancake’s / Crepes
Cuisine; Amish / European / Germany