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.
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!
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.