AMISH APPLE CRISP

6 apples Peel and slice, put in a 9x13 inch pan.

Mix together:

3/4 c. sugar

1 tsp. baking powder

3/4 tsp. salt

1 egg Pour over apples.

On top of this pour

1/3 cup cream and sprinkle with cinnamon.

Bake at 350 degrees for 30 minutes or until apples are done.

AMISH MAPLE CREAM PIE

1 can condensed milk
2/3 c. maple syrup
Pinch salt

--- TOPPING ---

2 c. whipping cream
1/2 c. powdered sugar
2 tsp. vanilla
Pinch salt

Cook on low heat, very slow, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour. Whip ingredients until thick. Pour on top of pie filling and sprinkle with chopped pecans.

AMISH PEANUT PIE

8 oz. cream cheese, softened
1/3 c. crunchy peanut butter
1 c. powdered sugar
1 c. Cool Whip

Combine everything and fold in Cool Whip. Pour into 9-inch graham cracker crust and refrigerate. Top with Cool Whip.

AMISH RAISIN PIE

1 3/4 c. milk
3 eggs, separated
1 pkg. (3-3 5/8 oz.) vanilla flavor pudding & pie filling mix
1 tsp. pure vanilla extract
1/2 tsp. ground allspice
1 1/2 c. golden seedless raisins
1 9" baked pastry shell
6 tbsp. sugar

In a small saucepan, combine milk and egg yolks; blend well. Stir in pudding mix. Cook, stirring constantly until mixture comes to a boil. Remove from heat; stir in vanilla extract and allspice. Blend well. Fold in raisins; cool. Turn mixture into pastry shell; chill thoroughly. Meanwhile in a small mixing bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Spoon meringue over pie, making sure that meringue touches edge of crust. Bake at 450 degrees for 4-5 minutes or until meringue is lightly browned.

AMISH COUNTRY STRAWBERRY PIE

1 baked 9 inch pie shell
1 tbsp. powdered sugar
3 oz. cream cheese
1 1/2 qts. whole strawberries
1 c. sugar
2 tbsp. white Karo
1 c. water
3 tbsp. strawberry Jello mix Pinch of salt
3 tbsp. cornstarch

Beat cream cheese with sugar , spread carefully over bottom of baked pie shell.

Arrange berries in shell. Berries should be cut and sliced. Pour the following glaze over the berries: Cook all ingredients except Jello mix over medium heat until thick. Add Jello mix. Cool before pouring over berries. Enjoy.

AMISH BREAD PUDDING

2 c. milk, scalded
1/4 c. butter
2 eggs
1/2 c. sugar
1/4 tsp. salt
1 tsp. ground nutmeg
3 c. soft bread, torn into sm. pieces
1/2 c. raisins

Combine milk and butter, stirring until butter is melted. Cool to lukewarm. Combine eggs, sugar, salt and nutmeg; beat at medium speed of mixer for 1 minute. Slowly add milk mixture. Place bread in a lightly greased 1 1/2 quart casserole; sprinkle with raisins and pour batter over all. Bake at 350 degrees for 50 minutes or until set. Serve warm with Lemon Sauce.

PENNSYLVANIA DUTCH AMISH DESSERT

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
3 eggs
1 tsp. almond flavoring

--- TOPPING ---

1 (8 oz.) sour cream
1/2 c. sugar
1 tsp. vanilla

Mix together in mixmaster, put in greased 9 inch glass pie pan. Bake at 340 degrees 35 minutes. Let set for 10 minutes then add topping. Mix topping ingredients in mixmaster and put on top and bake at 340 degrees for 10 minutes. Cool and refrigerate. May be served topped with strawberries or raspberries.

AMISH CUSTARD

1 c. flour
1 stick butter
1 c. chopped pecans
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
Instant chocolate pudding

CRUST: Melt butter, add flour and pecans. Spread mixture in bottom of 8 1/2 x 14 inch cake pan. Make pudding by directions on box. Mix cream cheese, powdered sugar and Cool Whip until blended well. Cook crust at 350 degrees for 20 minutes. Let cool. Layer mixtures on crust. First cream cheese mixture, then chocolate pudding. Top with Cool Whip and sprinkle chopped pecans on Cool Whip (can use any flavor of pudding).

AMISH BAKED APPLES

8 to 10 apples, cored, peeled & halved
3/4 c. white sugar
3/4 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
2 tsp. butter, melted
1 c. water

Place apples in greased 9 x 13 inch dish. Mix remaining ingredients together in ORDER given, in pan and bring to a boil. Simmer, stirring until thick. Pour syrup over apples and bake at 350 degrees for 35 to 40 minutes or until tender.

AMISH APPLE GRUNT

1/2 c. sugar
2 tbsp. butter
1 egg
1 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. sliced apples
1/2 c. sour milk or buttermilk
1/2 tsp. vanilla
6 tbsp. brown sugar
1 1/2 tbsp. flour
1/2 tsp. cinnamon
1 1/2 tbsp. butter

Cream sugar and butter together; add eggs and mix. Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together. Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter. Bake at 375 degrees for 35 to 40 minutes. Serve hot with rich milk, Half and Half or a scoop of ice cream. Makes generous servings. 4

AMISH OATMEAL COOKIES

3 c. sugar
1 1/2 c. lard
1 1/2 c. raisins
2 1/2 c. oatmeal
1/2 c. molasses (dark)
3 eggs, beaten
1 c. peanuts
1 c. sour milk
2 tbsp. soda
2 tbsp. baking powder
6 c. flour
1 tsp. each of nutmeg, cinnamon and salt

Grind raisins and peanuts. Sift together flour, baking powder, nutmeg, cinnamon, salt. Cut in lard, add sugar, oatmeal, raisins and peanuts and mix well again. Dissolve soda in sour milk and add molasses and beaten eggs. Chill one hour. Using your hand, roll the dough into balls the size of a walnut and press slightly flat. Beat two eggs and paint the top of the cookie with egg. Bake at 375 degrees until golden brown.