Indiana, PA - Indiana County

Favorites of plain folks

on August 14, 2013 10:50 AM


3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks (1 cup) butter, softened

1-1/2 cups sugar

4 large eggs

2-1/2 tablespoons fresh lemon juice (see cook's note)

2 tablespoons lemon zest

1 teaspoon vanilla extract

1 cup buttermilk

2 cups fresh blueberries


1-1/2 cups powdered sugar

3 tablespoons fresh lemon juice

1 tablespoon lemon zest

Cook's note: Both the batter and the glaze use the juice and zest of lemons, so be sure to zest the lemons before extracting the juice.

Preheat oven to 350 degrees. Lightly grease two standard muffin pans, or line the pans with cupcake papers.

In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon juice, lemon zest and vanilla and combine until smooth (don't worry if it curdles and separates; the flour will bind it all together). Beat in the flour mixture and buttermilk, alternating the two, using about one-third of each for each addition. The mixture should be smooth and creamy. Fold in the blueberries and mix until they are evenly distributed throughout the batter. Pour the batter into the muffin pans, filling each up about halfway.

Bake until the muffin tops are golden, 20-25 minutes. Allow to cool for about 5 minutes.

Make the glaze: Stir the powdered sugar, lemon juice and lemon zest until smooth. Brush the glaze over the muffin tops while the muffins are still warm.

Yield: 24 muffins.

-- "Amish Cooks Across America," by Kevin Williams and Lovina Eicher


1 teaspoon baking soda

1 tablespoon milk

1 large egg, beaten

1/2 cup shortening

1 cup pure maple syrup

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Dissolve the baking soda in the milk in a small bowl, and set aside. In a large bowl, mix the egg, shortening, syrup, flour, baking powder, salt and vanilla, in that order, until fully combined. The dough will be very thick and sticky. Add the soda mixture, and mix until fully incorporated.

Drop the dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet. Bake until the cookies look set and are honey brown, 10-12 minutes. Let the cookies cool for a couple of minutes, then remove them from the baking sheet. The cookies will remain soft when stored in an airtight container.

Yield: About 48 cookies

-- "Amish Cooks Across America," by Kevin Williams and Lovina Eicher


1 pound (4 sticks) butter

2 cups granulated sugar

1-1/2 cups firmly packed brown sugar

2 cups peanut butter

2 teaspoons vanilla extract

4 large eggs, beaten

4 cups all-purpose flour

2 cups quick-cooking oats

4 teaspoons baking soda

2 teaspoons salt

1 (12-ounce) package chocolate chips

Preheat oven to 350 degrees.

Melt the butter and, in a very large bowl, mix it with the sugars, peanut butter, vanilla and eggs. Stir until creamy and smooth. Add the flour, oats, baking soda and salt. Mix the dough until thoroughly blended. Stir in the chocolate chips until evenly distributed throughout the dough. Roll the dough into 1-1/2-inch balls and place on baking sheets. Bake the cookies for 12-15 minutes, until the edges are golden-brown. Transfer to wire racks to cool completely.

Yield: About 120 cookies

-- Adapted from "Amish Cooks Across America," by Kevin Williams and Lovina Eicher


8 cups chicken broth

2 cups all-purpose flour

1 teaspoon salt

2 large eggs, beaten

1 onion, diced

2 tablespoons dried parsley (or 6 tablespoons fresh)

2 (14.5-ounce) cans of corn

2 cups cooked, diced chicken, optional

Bring the broth to a boil in a large pot over medium heat. In a large mixing bowl, mix the flour, salt and eggs to form a crumbly mixture. Rub the mixture between your fingers over the broth, dropping in pea-size pellets, or rivels.

Add the onion, parsley and corn, and cook until the vegetables are tender, 10-15 minutes. If you choose, add the chicken just before you take the soup off the heat.

Yield: 6-8 servings

-- "Amish Cooks Across America," by Kevin Williams and Lovina Eicher


1 cup ketchup

Small dash of Worcestershire sauce

1/4 teaspoon soy sauce

1/2 teaspoon dry mustard

1/4 cup firmly packed brown sugar

1/4 cup vinegar

1/2 teaspoon ground ginger

1/2 teaspoon chili powder

2 tablespoons chopped onion

1/2 cup sugar

1/4 cup tomato sauce

Place all the ingredients in a large bowl and stir until they are thoroughly combined. Use the sauce fresh in your favorite recipes, or refrigerate for later use.

Yield: 3 cups

-- "Amish Cooks Across America," by Kevin Williams and Lovina Eicher

Next Article
Young Earnhardt facing DUI charge
August 14, 2013 10:49 AM
Disclaimer: Copyright © 2017 Indiana Gazette. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.