Fruit Tarts

Pastry:

2 cups Robin Hood Flour

½ cup white Crisco Shortening

½ cup yellow (butter-flavored) Crisco Shortening

8 oz. Cream Cheese

Pinch of salt

Mix all ingredients well with a pastry blender or fork. Form dough into balls and then place in a muffin or tart pan. Press dough into muffin or tart form and fill with your favorite fruit fillings approximately ½ to 2/3 full. (Lemon curd, raspberry, cherry, plum, or peach preserves.) Bake for approximately ½ hour at 350 degrees. Let cool and then add your favorite topping. We like whipped cream, but ice cream is really good, too.

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Molasses Crisp Cookies

3 cups butter

2 ½ cups white sugar

2 ½ brown sugar

Mix well, then add:

4 beaten eggs and mix again

Add: 6 teaspoons baking soda dissolved in 1 cup buttermilk

Next add: 1 cup cane molasses (lighter molasses OR 1 cup dark molasses) whichever your preference.

2 teaspoons baking powder and then gradually add 10 cups flour

Chill dough for at least 2 hours and then roll into balls about the size of walnuts.  Then roll the balls in a mixture of brown sugar and cinnamon to taste.

Place on ungreased cookie sheet and bake at 350 degrees for about 10-12 minutes depending on your oven.

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They are one of Maine’s best known and most loved comfort foods. Mainers will even claim that they were weaned on whoopie pies. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized (about hamburger size). they’re so hug that you’ll want to share one with a friend. A big glass of milk is almost mandatory when eating a whoopie pie.

Photos from Labadies Bakery

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. but cooks like to experiment, and today pumpkin whoopie pies are a favorite seasonal variation.

The recipe for whoopie pies has its origins with the Amish, and in Lancaster county, Pennsylvania, it is not uncommon to find roadside farm stands offering these desserts. Amish cooking is about old recipes that have fed families for generations, with no trendy or cross-cultural fusions or mixtures. These cake-like whoopie pies were considered a special treat because they were originally made from leftover batter. According to Amish legend, when children would find these treats in their lunch bags, they would shout “Whoopie!”

Gob History:

It seems that only in western Pennsylvania, mainly the Johnstown area, they are know as “gobs.” The bakers at the now closed Harris & Boyar Bakery in Morrellville, PA, claimed to have invented the treat sometime in the 1920s. Probably they adapted what was already a regional favorite inspired by the cream-filled whoopie pies of Pennsylvania Dutch country, in the eastern part of the state.

According to an article in the Johnstown Tribune-Democrat newspaper, Johnstown’s Gob – A mealtime tradition, March 12, 2009:

Susan Kalcik, a folklorist and archivist with the Southwestern Pennsylvania Heritage Preservation Commission in Johnstown, said her research shows that the Gob’s origin can be traced back to medieval Germany. “They were making a cake-like pastry with a filling. It probably was brought to America by various German groups like the Amish or German Brethren.”

But Kalcik said the Gob is not a Johnstown invention. The Amish in Lancaster make them and she’s seen them as far south as Virginia. “They don’t call them Gobs, they’re called Whoopee Pies, ” she said. “I’ve also found Whoopee Pies in New England and as far away as Hawaii.”

Kalcik believes that the Gob became popular because it was easy to carry in a lunch bucket. “Men went into the coal mines or steel mills and the little cake with the icing on the inside instead of on the outside served their purpose,” she said. “I’m convinced that the name Gob is related to the coal mines. Lumps of coal refuse were called gob piles. These working people adapted the name to the dessert.”

But technically, not just anyone can use the name “Gob” for the familiar icing filled treats. The name-along with all the rights to market “Gobs”- belongs to Tim Cost, owner of Dutch Maid Bakery. Cost, who bought the rights from Harris & Boyar Bakery in Morrellville, said he’s always had a passion for the cake.

At the Hershey Farm and Inn in Strasburg, PA, an annual Whoopie Festival is held featuring a whoopie pie eating contest and the coronation of the Whoopie Pie Queen.

In 2011, The Maine State Legislature considered making the Whoopie Pie the official state’s dessert.

Amish Whoopie Pie Recipe

1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

Preheat oven to 350 degrees F. Lightly grease baking sheets.

In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.

Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.

Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished whoopie pies completely cool before wrapping.

Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).

To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.

Makes 9 large whoopie pies.

Whoopie Pie Filling:
For this recipe, you are basically making a homemade Marshmallow Fluff/Creme.

2 Tbs. milk
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner’s) sugar
1 tablespoon pure vanilla extract

In large bowl of an electric mixer, add milk, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes.

On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Your homemade marshmallow fluff/cream is now ready to use on your Whoopie Pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.

 (Excerpts taken from http://whatscookingamerica.net/History/WhoopiePieHistory.htm)

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An Amish barn raising

Instructions

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large skillet over medium high heat, cook sausage and onion until browned.
3. Unroll dough and lay flat across bottom of baking dish. Evenly spoon sausage mixture on dough. Top with browned potatoes, 1 cup cheese, and red pepper.
4. In a medium bowl, whisk together eggs, milk, salt and black pepper; pour over red pepper. Sprinkle with remaining cheese.
5. Bake 30 to 35 minutes, or until browned and eggs are set. Let cool 5 minutes then serve.

YUMM!

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Cream together:
1 ½ Cups white sugar
½ cup butter (1 stick )

Mix Dry ingredients in a separate bowl.
2 Cups Cake Flour
4 tsp baking powder
½ tsp salt

Add dry ingredients to creamed ingredients alternate with 1 cup milk. Next add in the juice of ½ lemon and about 2 tsp lemon zest. (Optional: a few drops of lemon food coloring) Fold in 2 well beaten eggs last.

Bake in moderate oven (350 degrees – your oven temp may vary)
For approximately 25 minutes or until toothpick comes out clean.

Rosie’s Hint: This cake is great with lemon sherbet for a cool summertime treat or you can frost with a Lemon Butter Icing…Recipe below:

LEMON BUTTER FROSTING:
Cream 3 tbsp room temperature butter
Blend in 2 egg yolks
Stir in 2 ½ cups powdered sugar
1 tsp grated lemon rind (zest)
2 tbsp lemon juice

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Ingredients:
2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1 In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam.

2 Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4 Bake at 350 degrees F for 30 minutes.

Immediately brush tops with melted butter or olive oil (and spices) if desired.

Makes 2 loaves

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Church Cinnamon Rolls

(from The Homestyle Amish Kitchen Cookbook)

3/4 cup sugar

1/3 cup butter, warmed

1 can evaporated milk, warmed

3 T. active dry yeast

3 eggs

4 cups flour (plus more as needed)

1 T. salt

3/4 cup butter, softened

2-3 cups sugar

cinnamon

raisins and nuts, if desired

Put the 3/4 cup sugar, 1/3 cup butter, evaporated milk, and yeast in a large stand mixer and let stand for 5 minutes. Then turn on mixer and mix these ingredients together.  Add the eggs and, while mixing, slowly add the 4 cups flour and the salt.  Continue adding flour until dough leaves the sides of the bowl.  Continue kneading for 10 minutes and then place in a large, oiled bowl, cover with a towel, and let rise until doubled.

On a floured surface, roll out dough and spread with 3/4 cup butter, 2-3 cups sugar, and lots of cinnamon.  You can also spread on nuts or raisins.

Roll dough into a log and cut into 2 dozen rolls.  Place cut side up on 2 greased jelly roll pans, cover with a towel, and let rise again.

Bake in a preheated 350° degree oven for 25 minutes.

Sugar Glaze

1 ½ cups powdered sugar

2-3 T. water

Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.

Enjoy!

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Thanks to The Homestyle Amish Kitchen Cookbook for another great recipe. Happy Eating!

Shipwreck Stew

1 1/2 lb. hamburger, browned and drained
1 large onion, diced
1 quart potatoes, cooked and diced
1 pint carrots, cooked and diced
8 oz. egg noodles, cooked
1 pint peas
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Velveeta cheese slices

Layer in the order given (except the Velveeta) in a casserole dish and bake at 350 degrees for 1 hour. Slice Velveeta cheese as thin as you can and lay over the top of the casserole. Return to the oven to continue baking until the cheese is melted and bubbly.

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Amish Bacon Bean Soup

1 pound bacon ends* or sliced bacon, cut into small pieces
1 pound navy beans
1 onion, chopped
4 quarts water, approximately
salt and pepper to taste

Place all ingredients in a large pot and simmer for at least 2 hours or until beans are thoroughly cooked.

*Bacon ends are inexpensive and have lots of smoke flavor and meat.

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Potluck Potato Casserole

2 lb. potatoes, peeled and diced
1/2 cup onion, chopped
2 cups Velveeta cheese, cut into small cubes
1/2 tsp. pepper
1 can cream of chicken soup
1/2 cup butter, melted
1 pint sour cream
1 tsp. salt
1/4 tsp. pepper
2 cups corn flakes, crushed
1/4 cup butter, melted

Cook the potatoes until almost soft. Drain. Mix together the onion, Velveeta cheese, pepper, cream of chicken soup, 1/2 cup melted butter, sour cream, salt, and pepper. Add to the potatoes and pour mixture into a buttered casserole or baking dish.

Mix together the corn flakes and 1/4 cup melted butter and cover the potato mixture.

Bake uncovered at 350 degrees for 45 minutes.

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