Extreme Cuisine

Tomato Fritters

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoes, drained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying

In large bowl combine flour, baking powder, sugar, salt and basil.
Cut tomatoes in 1/2-inch pieces and drain.
Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.

In small bowl beat eggs and add to flour-tomato mixture.
Blend lightly with fork.
Heat 1/4 inch of oil in skillet over medium heat.
Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.

Makes 26 fritters or 4 to 6 servings.

Peanut Butter Cream Pie

3/4 cup confectioners’ sugar
1/2 cup smooth peanut butter
1 cup granulated sugar, divided
3 cup milk, divided
3 eggs, separated
6 tablespoons cornstarch, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
2 teaspoons vanilla extract, divided
1 pie shell, baked
1/4 teaspoon cream of tartar

Beat together the confectioners’ sugar and peanut butter until the mixture is crumbly; set aside.

In a large, heavy saucepan, combine 2/3 cup sugar and 2 cups milk; heat to scalding or until bubbles start to form on the bottom.
Do not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix blend in 3 tablespoons cornstarch, flour and salt.
Stir to make a paste.

Whisk in the remaining 1 cup cold milk, whisking until the mixture is smooth.

Pour in some of the hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan.
Cook over medium-low heat, stirring constantly, until the mixture bubbles up in the center.

Add the butter and 1 teaspoon vanilla extract.
Remove from heat and let custard cool.

Preheat oven to 350 degrees F.

Sprinkle 2/3 of the crumbly peanut butter mixture into the bottom of the baked (and cooled) pastry shell.
Pour the cooled custard mixture over the top.

In a large mixer bowl, beat the egg whites, cream of tartar and remaining 1 teaspoon vanilla extract until stiff peaks form.

Gradually, while beating, add the remaining 4 tablespoons sugar and remaining 3 tablespoons cornstarch.
Continue beating until whites are very think and glossy.
Spread on top of pie.
Sprinkle the remaining peanut butter mixture on top.

Bake for 12 to 15 minutes; watching carefully, or until the meringue is golden brown; cool.

Chocolate Fudge

1 1/4 cups margarine or butter
3 (1 ounce) squares unsweetened chocolate
1/2 cup Karo light or dark corn syrup
1 tablespoon water
1 teaspoon vanilla extract
1 pound confectioners’ sugar
1 cup chopped nuts

Grease an 8-inch square baking pan.

Melt margarine or butter and chocolate over low heat.
Stir in corn syrup, water and vanilla extract.
Remove from heat.
Stir in remaining ingredients until smooth.
Turn into pan.
Cool and cut into squares.

Makes 1 3/4 pounds.

Butterscotch Tapioca

Source: The Wichita Eagle - 10/18/2000

6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
cut into small pieces
1 teaspoon vanilla extract

Mix together water, tapioca and salt in large saucepan.
Heat to boil over medium heat.
Reduce heat to low simmer, stirring occasionally, 15 minutes.
Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes.
Remove from heat.

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Remove from heat; stir in butter and vanilla extract.
Stir into tapioca mixture.
Pour into custard cups or bowls.
Chill completely before serving, about 3 hours or overnight.
Yields 8 servings.

Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol 2.6 grams protein; 340 mg sodium; 0.2 grams fiber

Salt Rising Bread

2 1/2 cups potatoes, sliced
2 tablespoons cornmeal
1 1/2 tablespoons salt
1 quart boiling water
1 1/2 teaspoons granulated sugar
1 teaspoon baking soda
1 cup warm milk
1 tablespoon shortening, melted
11 cups flour

Sprinkle 1 tablespoon salt and the cornmeal over potatoes.
Add boiling water and stir until salt has dissolved.
Cover and keep warm from noon to the following morning.

Drain off liquid into a large bowl.
Add the baking soda, 1 1/2 teaspoons sugar and 5 cups flour to the liquid.
Stir until ingredients are well blended.
This sponge should be the consistency of cake batter.
Set mixture in a warm place, and let rise until light and full of bubbles.
This requires about 1 1/2 hours.

Scald milk and cool to lukewarm.
Add shortening.
Add milk and remaining flour to sponge.
Knead for 10 to 12 minutes and shape into loaves.
Makes 3 medium-size loaves.
Let rise until light - about 1 1/2 hours.

Bake at 350 degrees F for 1 hour.

Banana Cake

1/2 cup butter
2 cups all-purpose flour, sifted
1 cup sour milk
1 teaspoon vanilla extract
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 bananas, creamed
2 eggs, beaten

Cream butter and sugar together.
Add well beaten eggs.
To this mixture, add the sour milk alternately with the sifted flour, baking powder and the baking soda.
Add creamed bananas and vanilla extract.
Beat with an egg beater.
Grease and flour a pan and bake cake at 350 degrees F for about 40 minutes.
Cool before removing from pan.

Mandarin Orange Cake

2 eggs
2 (11 ounce) cans mandarin oranges, well drained
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 teaspoon salt

Beat eggs; add oranges and dry ingredients.
Beat 4 minutes with electric mixer on slow speed until oranges flake through the batter.
Pour into greased 13 x 9-inch cake pan.
Bake at 350 degrees F for 35 to 40 minutes.
Cake will get quite dark.

Before removing from oven, press top with fingertip to see if it bounces back.
If it doesn′t, bake a bit longer, taking care it doesn′t burn.
Remove cake from oven.
Pour topping over.
Return cake to oven and bake 5 minutes longer.

Topping
3/4 cup brown sugar
3 tablespoons milk
2 tablespoons butter or margarine

Combine and bring to a rolling boil.

Oatmeal Cinnamon Crispies (Amish)

2 1/2 cups butter, softened
5 cups granulated sugar
1/3 cup dark molasses
4 eggs
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 tablespoon cinnamon
1 tablespoon vanilla extract
4 1/3 cups flour
4 1/3 cups old fashioned oats
2 cups finely chopped pecans

Preheat oven 375 degrees F.
Grease 2 cookie sheets.

Cream first 3 ingredients.
Beat in eggs one at a time.
Add baking powder, baking soda, salt, cinnamon and vanilla extract. Beat until well blended.
Add flour and blend.
Add oats and nuts and blend.
Drop by rounded spoonsful onto prepared cookie sheets.
Bake for 5 to 9 minutes.
It may be necessary to turn sheets around so they brown evenly.
Let cool on sheets for about 3 minutes.
Remove to wire rack till cool.
Cookies will look medium brown and crinkly.

These freeze well.

Waldorf Salad

3 Golden Delicious Apples, chopped
3 Red Delicious apples, chopped
1 (20 ounce) can pineapple chunks or tidbits,
drained, reserve juice
2/3 cup granulated sugar
2 tablespoon cornstarch
Dash of salt
Small amount of chopped celery
White grapes, as many as you like
Chopped English walnuts
1/2 cup coconut

Put 1 cup pineapple juice, sugar, cornstarch and salt into a saucepan.
Cook, stirring constantly until thickened.
Set aside to cool.

Mix fruit and remaining ingredients together.
Pour cooled dressing over fruit.
Refrigerate.

Boiled Apple Dumplings

2 cups self-rising flour
1/2 cup apple juice
1/2 teaspoon ground cinnamon
1 cup diced apples
2 (46 fluid ounce) cans apple juice
1 tablespoon cornstarch

In a medium bowl, combine flour, 1/2 cup apple juice and cinnamon, stirring until smooth.
Stir in diced apple.
Pour all the apple juice into a 4-quart pot with a tight fitting lid.
Bring to a boil over medium heat.
Drop diced apple mixture by soup-spoonsful into boiling juice.
Cover and let boil 20 minutes.
Do not remove lid during cooking.

After 20 minutes, remove dumplings from pan; set aside.
Stir cornstarch into remaining apple juice in pot and cook until thickened.
Serve over dumplings.
Makes 8 dumplings.

Amish Friendship Bread

Chopped apples, mashed bananas, shredded zucchini, shredded carrots, etc.
may be added to make the bread of your choice.

2 cups Amish Friendship Bread Starter
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup chopped walnuts
1/2 cup raisins
1/2 cup dates, pitted and chopped

Preheat oven to 325 degrees F.
Lightly grease two 9 x 5-inch loaf pans.

In a large bowl, stir together Amish Friendship Starter, oil, applesauce, sugar, vanilla extract, eggs and milk.

Combine the flour, baking powder, baking soda, salt and cinnamon.
Stir into the starter mixture.
Fold in the chopped nuts, raisins and dates.
Pour the batter evenly into the prepared pans.

Bake for 60 minutes, until a knife inserted comes out clean. Cool for 10 minutes in pans before removing to a wire rack to cool completely.

Yields 2 loaves.

Large Batch Amish Fudge

1 pound margarine
1 pound Velveeta cheese
2 cups nuts, chopped (if desired)
1 cup cocoa powder
2 tablespoons vanilla extract
4 pounds confectioners’ sugar

Melt together margarine and cheese.
Add nuts, cocoa and vanilla extract; slowly add confectioners′ sugar in small amounts beat well.
Pour into buttered pans; chill.
Cut into squares.

Smearcase Cake

Cake
2 cups all-purpose flour
1/2 cup cooking oil
2 eggs
2 teaspoons baking powder
1 cup granulated sugar

Filling
16 ounces cream cheese
3/4 cup granulated sugar
1 1/2 teaspoons flour
3 eggs
1 1/2 teaspoons vanilla extract
1 (13 ounce) can evaporated milk or 1 1/2 cups sweet milk
Cinnamon

Sift dry ingredients for cake.
Add eggs, oil and sugar; stir well.
Press into a 13 x 9-inch pan.
Spread cake dough in bottom and on sides.
Make filling.

Filling: Mix all filling ingredients together beat until smooth.
Pour filling into shell.
Sprinkle with cinnamon and bake in 325 degree F oven for 1 1/4 to 1 1/2 hours.

Amish Slaw

1 cup vinegar
1/2 cup vegetable oil
1/4 cup water
1 teaspoon mustard
1 teaspoon celery seed
1 teaspoon sugar
1 1/2 teaspoons salt
1 medium cabbage
2 medium onions
1 cup granulated sugar

Mix vinegar, oil, water, mustard, celery seed, sugar and salt; boil for 3 minutes.
Mix cabbage, onions and sugar.
Combine boiled mixture and cabbage mixture; refrigerate overnight.

Cinnamon Bread

1 cup sourdough starter
1 cup vegetable oil
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon baking powder
1 (3 ounce) box instant vanilla pudding mix
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 cup chopped pecans
1 cup peeled, cored and chopped apple
1 cup raisins

Preheat oven to 325 degrees F.
Grease three 9 x 5-inch loaf pans.

Place the starter in a bowl.
Stir in oil, sugar, eggs and vanilla extract and mix well.

Combine the flour, baking soda, baking powder, instant pudding and cinnamon.
Add the flour mixture to the starter mixture and beat by hand.
Add the pecans, raisins and apples and mix well.
Pour batter into the prepared pans.
Yields 3 loaves.

Amish Friendship Banana Nut Bread

1/3 cup vegetable oil
1 cup all-purpose flour
1/3 cup granulated sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup Amish Friendship starter
2 bananas, mashed
1/2 cup chopped nuts

Mix all ingredients together.
Place in greased and sugared bread pan.
Bake at 350 degrees F for 50 minutes.

Amish Apple Cake

1/2 cup chopped pecans
2 1/2 cups finely chopped apples, such as Granny Smith
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Hot Caramel Sauce
1/2 cup butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup evaporated milk

Preheat oven to 350 degrees F.
Oil a 9-inch round cake pan.

In a large bowl, cream the butter.
Add the sugar and beat until fluffy.
Add the egg and beat until well blended.
Mix in the baking soda, salt, cinnamon and nutmeg.
Add the flour and stir just until blended.
Stir in the apples and nuts.
Pour into prepared cake pan and bake for 30 minutes until the top springs back when touched lightly with your finger.

Hot Caramel Sauce: In a saucepan, melt the butter, brown sugar and salt.
Bring to a boil.
Remove from heat and whisk in vanilla extract and milk.

Serve warm sauce over cake.

Serves 8.

Apple Strudel

Apple Filling
1 bag tart baking apples, sliced and peeled
1/4 cup granulated sugar
1 teaspoon cinnamon
1/4 cup butter

Topping
1 cup granulated sugar
1 teaspoon baking powder
1 cup flour
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Butter a 9 x 13-inch baking dish.

Place apples in bottom of baking dish.

Mix 1/4 cup sugar and 1 teaspoon cinnamon; sprinkle on top of apples.
Dot the top of all this with pieces of butter.
Set aside.

In mixing bowl, sift together sugar, baking powder, flour and salt.
Make a well in center of this mixture until it is all crumbly; then pour this mixture over apples.
Bake until crust is brown, about 50 to 60 minutes.

Serve warm with ice cream, if desired.

Amish Delight Apple Pie

3 cups apples, peeled and sliced
1/2 cup butter
1 cup brown sugar
1 tablespoon cinnamon
Pinch of salt
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk

Melt butter in a 9-inch cast iron skillet.
Add apples and toss lightly with butter.
Saute 5 minutes.

Mix sugar, cinnamon and pinch of salt.
Pour over apples.
Stir gently.
Remove apples with slotted spoon.
Set skillet aside.

In small bowl, combine flour, baking powder, baking soda and salt.
Stir in milk.
Pour into skillet and stir until smooth.
Return apples to skillet and stir gently.
Put into 350 degree F oven for 40 minutes.

Amish Fry Pies

9 cups cake flour
2 tablespoons granulated sugar
1 tablespoon salt
3 cups shortening
2 cups water
Thick fruit filling
Shortening for deep fat frying

Glaze
8 pounds powdered sugar
1/2 cup cornstarch
1/3 cup powdered milk
1 teaspoon vanilla extract
2 1/2 cups warm water

To make pies, combine in large mixing bowl the flour, sugar and salt.
Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls.
Divide each ball into 10 pieces and roll each piece into a circle.
Top one side of circle with filling and fold circle in half.
Cramped edges to seal.

Heat shortening; fry a few pieces at a time in deep fat until golden brown.
Cool on wire rack.

Meanwhile, in large mixing bowl, combine all glaze ingredients until smooth.
While pies are still warm, dip them into glaze.
Allow pies to drip on wire racks until cool.

Yields about 40 pies.