By Kevin Williams
Let’s check out the trending recipes on this Labor Day weekend. We’re seeing a mix of end-of-summer classics and a few early autumn recipes showing up. So let’s check them out!
AMISH HEAVENLY OATMEAL BARS: This is one of the early baking adventures I had with Aster, an excerpt:
This is easy to make and worth it. My only tip is don’t forget to reserve 1 1 /2 cups of the batter. Perhaps if you don’t have a 2-year-old with you trying to do everything at once you won’t get distracted like I did I forgot to reserve it and realized my mistake about 7 minutes into the baking. So I pulled it out of the oven, did some “emergency surgery” and extracted a 1 1/2 of partially cooked batter. It all turned out fine, but it probably would have looked a bit better had I not made that error. Anyway, enjoy!
AMISH PAPER BAG APPLE PIE: This is a delicious pie and baking in a paper bag is fun and makes sense:
Cooking or baking food in a paper bag is a relatively old technique that really gained popularity early in the 20th century. From an old, old book called the ABCS of Paper Bag Cookery, it describes the advantages of cooking in a bag:
Cleanliness, because the cooking causes no grease, dirt, nor even unpleasant fumes of cooking which render the atmosphere of the home objectionable.”
AMISH HOAGIE SALAD: A perfect picnic salad!
AMISH SWEET MACARONI SALAD: Macaroni salads are a favorite, but not all are created equal, an excerpt:
Macaroni salad comes in many forms. There’s limp, macaronis swimming around in a runny sauce. There’s firm macaroni cooked well and mated with crunchy veggies. Some versions are savory, while others are more sweet. A popular Amish macaroni salad version tends toward the more sweet. I like this version, which has the crunch of some chopped veggies but also some sugar to take their edge off. Yum. This recipe was given to me by an Amish woman in Tennessee and is similar to this batch pictured that I picked up yesterday at an Amish bulk food store.
AMISH CORN BREAD SALAD: Another salad, delicious:
10 cups crumbled cornbread
8 bacon strips, cooked and crumbled
2 medium tomatoes, chopped
1 medium green pepper chopped
AMISH SOUR CHERRY PIE: Regulars here know that I am not a huge cherry fan. I don’t know why. Cherry Coke, to me, tastes like medicine. Why ruin a perfectly good Coke with cherry? And eating cherries? Nope. Why would I want to mess with spitting out cherry pits if I could just eat an apple or grapes and not have to worry about pits? To me, the pay off of eating cherries and having to both with the seeds or pits just isn’t worth it. Canned cherries? I can kind of go for a cherry pie or cherry bars. This Amish sour cherry pie recipe that was at the Chrisholm Almost-Amish bake-off last month was incredible. The cherries were tucked into this amazing crust and, yeah, this was good. Click here for the recipe.
UPSIDE-DOWN BACON CASSEROLE: This is so good. Looking for supper tonight,look no further!
AMISH SUNDAY CABBAGE ROLLS: These are amazing, perfect for early autumn! Click here.