GLITCH ALERT: The same photo appears with all recipes below and I apologize, that is a glitch in the system when I post multiple recipes in a post…so please ignore the photos with the recipes…..
By Kevin Williams
I decided to raid my recipe files and share a few farmhouse favorites from my files. First of all, the first two recipes “Eggless Chocolate Cake” and “Coconut Oatmeal Cookies” come from an Amish woman by the name of Katie Lehman in northern Indiana. I love, love truly authentic old recipes and that is what these two are. I will say, though, that sometimes the authenticity comes at a price which in this case is: sparse instructions. I am sure Katie doesn’t even need a recipe, she just makes it knows what she is doing and that’s the end of it. So the instructions are spare, but I do thank her for sharing these gems. On the “eggless chocolate cake”, there were NO instructions with it so I guessed the best I could and make some up. I mean it is a basic “stir and bake” cake, but I bet you it is wonderfully, wonderfully flavorful. The addition of lard: heaven. This is a good, good cake, I am sure. So my advice is just bake it until it looks done and your toothpick or butter knife comes ut clean when inserted in the center.
The “coconut oatmeal cookies” (I love coconut so they sound heavenly) also had very little instruction. No baking time or temperature, so I guessed. But please monitor it if you try to make it yourself. You are getting some very authentic recipes, but you’ll have to sort of use trial and error.
ROAST PORK SHOULDER WITH AMISH SWISS FONDUE: I found this to be a fascinating recipe from the Idaho Potato Commission (above photo from the IPC). While I don’t profess to know every “Amish recipe” – not by a long shot – I usually am familiar with recipes that groups like this might run, but this was totally new to me. I’d love to know it’s Amish origins. Certainly fresh pork is popular among the Amish and fondues are popular among the Amish in Swiss-heritage settlements like Sugarcreek, Ohio and Berne, Indiana. So that is where this recipe may originate. Doesn’t it look tasty? Click here to go to their website and get the recipe.
The cheesy enchilada recipe is a bit of a “mystery recipe” it is in my archives and I believe it comes from an Amish woman in Colorado. Tex-Mex cooking has really become popular among the Amish everywhere, but especially among settlements in Kansas and Colorado. Again you have a very authentic recipe, here is what the cook says about making her own enchilada sauce: “I also make my own enchilada sauce. Take any amount of tomato juice and same amount of tomato sauce. Then add a powdered enchilada seasoning and a little brown sugar and salt to taste. We like to pour enchilada sauce over the filled tortillas and then cheese sauce on top of that. Our children like chicken the best.”
- 12 flour tortillas
- 2 pounds hamburger, fried 1 medium onion chopped
- salt to taste or use chicken breast cubed and cooked.
- CHEESE SAUCE:
- ½ cup oleo
- 4 tablespoons flour
- 3 cups milk
- 8 ounces Velveeta cheese
- Melt oleo and add flour and mix well.
- Add milk and let it boil a little.
- Then add cheese and let it melt.
- Take off of heat.
- Divide the meat on the 12 tortillas and roll up and put in 9 X 13 pan.
- Then pour cheese sauce over the top and bake in 350 over until hot and bubbly.
Serves: 1 cake
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 cups sour milk or buttermilk
- 1 teaspoon vanilla
- 3 cups flour
- 2 tablespoons cocoa
- ½ cup melted lard
- Mix all of the ingredients and pour into a 9 X 13 cake pan and bake at 350 for about 20 minutes or until a toothpick comes out clean.
Serves: 2 dozen
- 1/c up melted butter
- 2 cups brown sugar
- 1 cup shredded coconut
- 1 teaspoon baking soda
- 2 cups flour
- 2 eggs, well beaten
- 4 cups rolled oats
- ½ teaspoon vanilla
- 1 cup melted lard
- Mix all ingredients and then roll into waxed paper.
- Let stand until cool or overnight and then slice and bake at 350
- Bake until golden around the edges.