By Kevin Williams
When I first started studying Amish culture 27 years ago refrigeration was relatively rare in Amish homes. Foods that needed to be kept cool were relegated to the cellar, an ice house, or renter electric freezers. But more and more Amish have allowed gas refrigerators for food safety and sanitary reasons. Of course having a refrigerator means access to various "fun foods" that they might not have purchased in the past. A favorite in Amish kitchens these days: crescent rolls.
So, in homage of this old favorite, I thought I'd offer 5 Amish recipes that used crescent rolls.
ESTHER YODER'S SAUSAGE AND CREAM CHEESE CRESCENTS: Click here for a delicious recipe that may make you a crescent roll convert!
AMISH VEGGIE POTLUCK PIZZA DELUXE: Man, I could eat a whole tray of this stuff. The thick layer of cream cheese probably negates the health benefits of the veggies, but click here for the recipe.
Here is a recipe you'll want to try because who doesn't like cream cheese and crescent rolls, put the two together and, wow. This recipe comes to us from an Amish woman in Arthur, Illinois.
Cream Cheese Bars
2 (8 oz.) cans refrigerated Crescent Roll dough
2 (8 oz.) packages cream cheese
1 cup white sugar
1 Tsp. vanilla
1/2 cup butter, melted
1/4 cup white sugar
1 Tsp. cinnamon
Preheat oven to 350 degrees. Grease a nine-inch by 13-inch baking pan.
Press one can of the crescent roll dough into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, one cup of sugar and vanilla until smooth and creamy. Spread over crescent roll layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted butter over the entire contents of the pan. Combine the remaining 1/4 cup sugar and cinnamon. Sprinkle over the top. Bake for 25-30 minutes or until the top is crispy and golden.
Crescent rolls are a great "crust" for a breakfast pizza, try this one:
EASY AMISH BREAKFAST PIZZA
1 lb. sausage
1 c. hash browns
1 c. shredded cheese
6 eggs beaten with 1/4 c. milk, 1/2 t. salt and 1/8 t. pepper
1 pkg. (8) crescent rolls
Place crescent roll dough in 12 inch pizza pan. Brown sausage and spoon on crust. Sprinkle on potatoes, top with cheese and cover with pour egg mixture. Bake at 375 for 30 minutes. Serves 6 – 8 people.
EDNA'S AMISH GOLDEN CRESCENT ROLLS
Now, the most conservative Old Order Amish who want crescent rolls can indeed make their own. This is an easy recipe for amazing, golden crescent rolls.
Serves: 12 crescents
- 2 packages of yeast
- ¾ cup warm water (around 105-110 degrees F)
- ½ cup sugar
- ¼ cup plus 2 tablespoons butter, softened
- 2 eggs
- 1 teaspoon salt
- 4 to 4½ cups flour
- 2 additional tablespoons butter
- In a mixing bowl, dissolve yeast in warm water.
- Add sugar, butter, eggs, salt and 2 cups of the flour. Beat until smooth.
- Add enough of the remaining flour to form a soft dough.
- Turn onto a lightly floured surface and knead until smooth and elastic.
- Place in a greased bowl, turn once to grease the top, and cover.
- Let rise in a warm, draft-free place until doubled.
- Punch down, divide in half and then roll each portion into a 12-inch circle.
- Melt 2 tablespoons of butter and brush over the dough.
- Cut each circle into 12 wedges.
- Roll each wedge up crescent-roll style.
- Place on a greased baking sheet 2 inches apart with the point-end on the bottom.
- Cover and let rise until doubled.
- Bake at 375 degrees F. for 8-10 minutes or until golden brown.
- Brush with the additional butter.