By Kevin Williams
Time to check in with some of our favorite blog partners and friends.
SEA CAPTAIN: For starters let's do something non-Amish. Cheryl McNulty has a painting of an old, grizzled sea captain. I do love this portrait, it's a change from the Amish paintings I usually feature of hers. When you think about the life of a true sea captain: sun-drenched, salty, and transient, you really do have an existence that is very different from the one most of us land blubbers live. I think Cheryl captures this life and its essence excellently. Click here to see her finished sea captain portrait.
Lemon sponge pie is an amazingly refreshing creamy pie....
AMISH LEMON SPONGE PIE: I know we have a lot of people on Amish365 who are not huge lemon fans, but I am not one of them. I love lemon pie. And if you are looking for something slightly healthier, a cool, creamy lemon pie does have quite fewer calories than say a big piece of pecan pie. Click here to check out Patricia's version of homemade Amish Lemon Sponge Pie.
PINECRAFT, FLORIDA: This is Florida's only Amish settlement and during January and February it is packed. Buses come and go filled with Amish snowbirds looking to escape the harsh winter cold for a week or two. Check out Katie Troyer's photos of the snowbirds heading north.
AMISH PEANUT BUTTER COOKIES: There are peanut butter cookies and then they are PEANUT BUTTER COOKIES. And, these, look like the latter. Man, there are few better things than a delicious peanut butter cookie...I love a flavorful, fresh, delicious peanut butter cookie that isn't too soft and crumbly, but not too hard either.....it has to be just right and these look like what I like!
Traditional frosted Amish church cookies
AMISH CHURCH COOKIES: This is a recipe for "church cookies".....There are variations on church cookie recipes from Amish settlement to Amish settlement, this one is a little different than those I've seen, so I wanted to share it. I think the buttermilk in this recipe would give great flavor. Click here.
- 1 cup white sugar
- 2 cups brown sugar
- 1½ cups shortening
- 4 eggs
- 1¼ cups cream or evaporated milk
- 1 tsp. vanilla
- 2 tsp. baking powder
- Pinch salt
- Approx. 5 cups flour (don't make dough too stiff)
- Cream together sugars, shortening, and eggs; add vanilla.
- Add baking powder and salt to flour.
- Add cream or milk alternately with the flour to the butter mixture and blend for a soft dough.
- Chill the dough for a few hours.
- Roll out dough and sprinkle white sugar over the top and roll the sugar in very lightly.
- Bake about 10 minutes at 350 degrees.
- Add frosting or sprinkles when cool.
- This makes about 5½ dozen 4" cookies.
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