By Kevin Williams
This first recipe comes to us from an Amish woman in northern Indiana. If you are a fan of a thick, fresh ham (and who isn't?), you'll want this recipe:
- 1 c. bread crumbs
- 1 c. milk
- 1 minced onion
- ½ tsp. salt
- 2 inch thick ham slice
- dash of pepper
- several whole cloves
- ¼ c. brown sugar
- 1 c. water
- Place all ingredients on top of a 2 inch thick raw ham slice and bake in oven for three hours at 400° F.
I posted a cherry coffeecake recipe the other day and The Amish Cook column tomorrow has a coffeecake recipe, but this is a quick coffeecake formulation from an Amish woman in Indiana:
- 11/4 C. flour
- ½ teaspoon cinnamon
- ¾ C. brown sugar
- ⅓ C. butter
- ½ C. sour milk
- ½ t. soda
- Cream butter with the dry ingredients (except soda).
- Add sour milk with baking soda.
- Stir well and pour into a buttered and floured pan.
- Bake at 350 for 25 minutes until done.
- Sprinkle top with brown sugar, cinnamon, and butter.
Rhubarb season is closing in, so keep this one handy:
- Rhubarb Butter Crunch
- 3 cups of fresh, finely chopped rhubarb
- 1 cup of sugar
- 3 tablespoons flour
- 1 cup brown sugar
- 1 cup raw rolled oats
- 1½ cups of flour
- ¼ cup of butter or shortening.
- Mix the first three ingredients and put into a 9 X 13 inch baking dish.
- In a separate bowl, mix the topping ingredients and then sprinkle over the rest of mixture and bake at 375 for 40 minutes.
And this recipe is a classic from our archives: honey spice cookies. Yum! Honey spice cookies are amazing, not overpoweringly sweet, but delicious.