Archive for the ‘Amish Recipes’ Category

Recipe: Hearty Farmers Strata…A Yummy Breakfast Treat!

Monday, March 29th, 2010

By: Cindy Widder, Berlin Natural Bakery General Manager

In our busy lives, there’s just something so welcoming when the opportunity arises to have a weekend free, or a special get together with friends and family. The recipe I’m sharing this time enhances that warm and cozy feeling that such times can bring.

This recipe a layered, savory breakfast strata that is made ahead of time and is the perfect weekend brunch or can be used for any meal of the day. Strata is Italian for a baked egg and bread layered casserole and can be filled with meat, cheeses, and/or vegetables.

The recipe has all of the above. Instead of spending a lot of time in the kitchen, you just stick this hearty casserole into the oven and get back to relaxing, reading a great book or spending time with your loved ones.

Farmers Strata

Hearty Farmer’s Strata

Ingredients:

1 pound sliced bacon, cut into ½-inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices Berlin Natural Bakery Spelt Bread (any variety)
1 cup cubed cooked potatoes (Can used frozen hash browns that have thawed)
3 cups (12 ounces) shredded cheddar cheese
8 eggs
3 cups milk
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
Salt and Pepper to taste

Directions:

In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.

In a greased 13-in x 9-in baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.

In a large bowl, beat the eggs; add the milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325 degrees, for 65-70 minutes or until a knife inserted near the center comes out clean. Yield: 16 servings.

That’s it…..simple and delicious.

Until next time…..Happy Baking!!

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Simply Irresistible “Stuffed French Toast”

Thursday, February 18th, 2010

By:  Joy Schrock

stuffed french toast

NOTE:  This recipe requires overnight refrigeration.

It takes approximately 15 minutes to prepare this dish that your family and friends will talk about for a long time.  This is no doubt one of my personal favorites.

There are lots of variables to this recipe based upon your own personal preferences.  Don’t be afraid to adjust the amounts of the ingredients.  For example one time I had a loaf of french hearth bread that was going stale.  I decided to use it to prepare this dish.  To fill the cake pan, I had to adjust the bread slices to 14 and do a bit of creative cutting to fit it into the pan.  When I poured the milk/egg mixture on top, I realized that I needed more.  So I divided the milk/egg recipe into thirds and added 1/3 more to thoroughly cover the bread.  I also needed to add an additional 20 minutes to my baking time due to the additional liquid.  It turned out fabulous with the french bread, but it’s fabulous with just about any type of bread.  Have some fun with this and improvise according to your own taste.

Ingredients:

8-12 slices of bread (several days old)

Approx. 1 Cup Cream Cheese (Whipped)

Approx. 1/2 Cup Jam, Pie Filling or Fruit Preserves of your choice

8 Eggs (Beaten)

2 C. Milk

1/3 C. Maple Syrup

1/2 t. Salt

1/2 t. Cinnamon

Lightly grease cake pan (approx. 9×13, 1 1/2″ deep)

Spread your desired amount of cream cheese on 4-6 slices of bread.  Place cream cheese side up in cake pan.  *Note:  Depending on the bread type and size that you choose, it may take 4-6 pieces of bread to cover the bottom of the cake pan)  Adjust the quantity of the bread accordingly.

Spread the other 4-6 pieces of bread with the preserves of your choosing.  Place these slices face down on top of the cream cheese slices.  You are basically making a sandwich.

In a separate bowl beat eggs, add milk, maple syrup and salt.  Pour over the bread in the pan and sprinkle with cinnamon.  Top slice of bread may float a bit initially, push down gently with a spoon to ensure all the bread is well saturated with the egg/milk mixture.  *Note the bread will not completely soak up all of the egg/milk mixture.  When you bake it the milk/egg mixture will create a type of quiche effect.  Cover with film and refrigerate overnight.

Baking Instructions:

Remove film, cover with foil, bake at 350 degrees on the center rack for 30 minutes.  Remove foil and bake for an additional 25-35 minutes uncovered.  Remove from oven and allow to cool until it reaches the desired temperature for serving.

Cut into squares and sprinkle with powdered sugar. (for presentation purposes only…not a necessity for taste), top with fresh fruit, serve warm with pure maple syrup.  Enjoy!

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Amish Sweet Potato Casserole

Wednesday, November 25th, 2009

By:  Joy Schrock – President – Berlin Natural Bakery

Over the next several weeks I will be sharing mostly recipes that are traditionally served in the Amish community for the holidays.  This one is a local favorite and sure to please everyone at your holiday gathering.  The only thing better than the taste is how easy it is to prepare.

INGREDIENTS:

1 cup white granulated sugar

1 quart (4 cups) sweet potatoes (cooked, drained, mashed & slightly cooled)

2 eggs beaten

1/3 cup softened butter

1/2 cup evaporated milk

1 teaspoon vanilla

Heat, cook, drain and allow to cool sweet potatoes.  You can buy the already cooked sweet potatoes in a can, which will save you time, but may cost a bit more money.  Add sugar, eggs (beaten) butter (softened), evaporated milk and vanilla to mashed sweet potatoes.  Stir till all ingredients are well blended together.  Spoon evenly into a greased casserole dish.  Prepare topping:

TOPPING:

1 cup brown sugar

1 cup chopped nuts (your choice) I use pecans or walnuts

1/2 cup melted butter

1/2 cup flour

Mix flour and brown sugar, add melted butter and mix with a fork till crumbly, add chopped nuts.  Sprinkle crumbles on top of the sweet potatoes.

Bake uncovered at 350 degrees for 25-30 minutes.  Allow to cool a bit and serve warm.

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Slow Cooker Stuffing Using Berlin Natural Bakery Bread

Friday, November 20th, 2009

By: Cindy Widder, General Manager at Berlin Natural Bakery

foliage

Hello Everyone. On a beautiful Sunday afternoon about a month ago, my Yorkie, Woodrow and I went for a drive in the countryside near our home. I thought I would share a few of the pictures I took. It was beautiful then, but most of the leaves are gone now, and although the weather has still remained beautiful, there’s little doubt that winter lies just around the corner.

yorkie

As promised, I am going to share a recipe for Slow Cooker Stuffing using Berlin Natural Bakery Spelt Breads. I told you that I was going to try it with White Spelt bread and the Raisin Spelt Bread, even though I was a little leery as to how it would turn out. Let me tell you…it was absolutely delicious. If you want to try something unique and different, give it a whirl. Or just back roaduse all White Spelt Bread or a combination of white and Whole Spelt. Here’s my recipe:

Slow Cooker Stuffing

Ingredients:

1 cup butter 1 ½ teaspoons salt
2 cups chopped celery ½ teaspoon pepper
2 cups chopped onion 3 eggs, beaten
¼ cup parsley 4 ½ cups chicken broth

12 oz. fresh mushrooms, sliced (opt)
12 ½ cups dry bread cubes (approx. 34 slices/2 loaves)
1 teaspoon poultry seasoning (opt.)
1 ½ teaspoons dried sage (opt.)
½ teaspoon dried marjoram (opt.)
½ cup toasted chopped pecans (opt.)

To make dry bread cubes, I cut the bread into cubes while it is still fresh and then just put all the cubes in a big container in which I can mix my stuffing. I just allow it to sit out uncovered overnight. If it’s not entirely dried out, it doesn’t matter.

Melt the butter in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. (Approximately 5 – 7 minutes).

Spoon butter mixture over bread cubes in a very large mixing bowl. Season with whatever seasonings you like. I use the salt and pepper, the marjoram and a small amount of sage. Pour in the broth and mix in eggs. (I make my own broth by cooking a whole chicken in 6 cups of salted water until the chicken falls off the bone. But you can use chicken broth from your local grocery store as well). If desired, add the toasted chopped pecans. (To toast pecans, put them in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. Just takes a few minutes.)

Transfer the stuffing mixture into your slow cooker. Cook on High for 45 minutes and then reduce heat to Low and cook for about another 8 hours. Check the stuffing after a few hours, and if it’s sticking to the sides, you may need to stir it.

And there you have it. It’s so simple, and the best part is that it leaves your oven free for other things.

Next time I will be sharing a simple and delicious dessert called Pumpkin Bread Trifle. All you’ll need is a loaf or two of Berlin Natural Bakery Pumpkin Streusel Bread, pudding and whipped cream. I will be sharing a recipe for making your own homemade pudding, and sweetened whip cream.

Until then, may you and your family have a very Blessed Thanksgiving and Happy Baking!!

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Baked Oatmeal The Amish Way

Monday, November 9th, 2009

By Joy Schrock, President of Berlin Natural Bakery

Baked Oatmeal

My name is Joy Schrock and I am the President of Berlin Natural Bakery.  As you are probably aware Berlin Natural Bakery is an all spelt bakery…and you may be wondering why there is a section on our blog for Amish Country Recipes.

My heritage is Amish.  My Grandpa Schrock was an Amish Bishop and both of my parents were born and raised Old Order Amish.  Berlin Natural Bakery is located in the largest Amish community in the world…Berlin, Ohio.

When I am doing demos at a natural health food store or a presentation to a buyer, I normally spend at least ten minutes answering people’s questions about the Amish way of life.  What is common knowledge to me, seems to be a mystery to others.

Due to the overwhelming interest that people have regarding the Amish, I have dedicated several categories on the blog specifically to answer those questions and to help teach you about the Amish way of life.

I myself do not belong to the Amish church.  I have chosen not to practice the Amish religion.  However, I most certainly value my heritage and am grateful to have had an upbringing that taught me good values, good stewardship of the land and our resources as well as a love of family and a responsibility to the community.

The recipes that I will be sharing are recipes that are cherished amongst the Amish community.  Many of them have been passed down from generation to generation.  Different sects of Amish will use different ingredients, very much like different regions in Italy use different ingredients and cooking methods.  The recipes that I will be sharing are primarily from my family and from Holmes County Ohio’s Amish community.

The Amish are known for cooking on a budget.  They are experts at using their resources wisely.  This most certainly includes the ingredients they use for the foods they prepare.  Most of the recipes are made using real butter, whole milk, sugar, farm fresh eggs, etc.  Eating the types of food that the Amish do for every meal is probably not recommended.

Keep in mind that they Amish are up between 4am and 5am and are very physically active throughout the day.  Their bodies need more fuel to burn.  So as always, my suggestion is “everything in moderation”.

These recipes are heavenly…but most of the time a little goes a long way.  More than likely you will be checking this blog frequently, so remember to bookmark it for future use.

BAKED OATMEAL

Ingredients:

3 cups Quick (instant) Oats

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt (optional)

Cinnamon (to taste) I use 1 teaspoon

1 cup whole milk

1/2 cup oil

1/2 cup real maple syrup

1 teaspoon vanilla

2 eggs

raisins, nuts or coconut (optional) I use none of these

Directions:  In a large bowl mix oatmeal, baking soda, baking powder, salt, cinnamon and raisins/nuts or coconut (optional).  In a separate bowl beat eggs.  Add to beaten eggs, milk, oil, maple syrup and vanilla.  Stir till mixed.  Add to oat mixture, mix well.  Pour into a lightly greased 10×10 pan.  Bake at 350 degrees for 30 minutes or when top starts to turn golden brown.  Serve warm w/milk.  I normally serve it warm with plain yogurt and fresh fruit in season.   Leftovers can be stored refrigerated and reheated in the microwave.   I normally serve this to my out of town guests for breakfast.  Always a big hit and my #1 requested recipe.

Till next time… Peace & Blessings, Joy

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