Sweet Treats From The Amish
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Growning up in Indiana, I came to greatly admire the Amish people. Even today you will find many Amish in the state who still operate by the old order rules. It is not unusual to see horse-drawn buggies carrying their Amish families to church, shopping, etc. The Amish women are great cooks and will usually share their recipes. While they do not cook on electric ranges, as many of us do, they can sure put on a “big spread” of delicious foods. Here are some of their recipes I have for cake and cookies.
ELIZABETH COBLENTZ’ AMISH CAKE
Note: Elizabeth Coblentz was a wonderful Amish lady who had a wide repertoire of recipes she would gladly share. Unfortunately, she passed away a few years ago. This was one of her cake recipes.
1/2 cup shortening
2 tsp cinnamon
1 3/4 cups brown sugar
1 tsp crushed cloves
3 eggs, separated
1 tsp allspice
1 cup sour cream
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
Mix sugar and shortening until creamy. Add the egg yolks to the creamy mixture. Mix in the flour, baking soda, cinnamon, cloves, allspice, and salt. Add the sour cream and beat well. Add the vanilla and fold in the stiffly beaten egg whites. Bake in a greased 8-inch layer pan for 30 minutes at 350 degrees.
AMISH BUTTERMILK COOKIES
1 cup shortening
2 cups white sugar
4 eggs
4 cups all-purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup buttermilk
4 tsp vanilla extract
Preheat oven to 425 degrees. Grease cookie sheets and set aside.
In a large bowl, cream together the shortening and sugar. Beat in the eggs, one at a time. Stir in the vanilla. Combine the flour, baking powder, baking soda, and salt. Stir the flour mixture into the creamy mixture, alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before removing to wire racks to cool completely.
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