Honey Carrots with Sweet Pickles
1 pound carrots
3 tablespoons butter
1/4 cup honey
1/4 cup orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon black pepper
3 tablespoons chopped sweet pickle
Peel carrots and slice.
Melt butter in skillet. Add all ingredients except sweet pickles. Cover and cook about 20 minutes, stirring occasionally.
Uncover, raise heat to high and cook about 3 minutes to reduce the sauce to glaze. Stir in pickles just before serving.
Ham Loaf
Loaf
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup Minute tapioca
1/4 cup milk
Dressing
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard
Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. Pour over loaf and bake at 350 degrees F about 2 hours, basting occasionally. Dressing should become thick and syrupy.
Poured Noodle Soup (Amish)
2 quarts seasoned chicken broth
3 eggs
1/4 cup milk
1 teaspoon salt
3/4 cup flour
Bring broth to boiling in a large pot.
Beat together eggs and milk. Stir in salt and flour. Pour batter from bowl into boiling broth in a thin string. Keep the broth boiling. After the last of the batter has been added, there is no need to boil any longer. The soup is done.
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.
Pineapple Cream Pie
1 can Eagle Brand sweetened condensed milk
3 tablespoons lemon juice
1 large carton Cool Whip
1 large can crushed pineapple, drained
Beat milk and lemon juice together. Add pineapple and Cool Whip. Stir until well mixed. Pour into 2 graham cracker crusts. Chill several hours.
Old Amish Christmas Cookies
1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
Preheat oven to 350 degrees F. Grease cookie sheets.
Cream butter and sugar. Blend in molasses and eggs.
Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.
Oatmeal Pie
1 1/2 cups milk
3 tablespoons melted margarine
1 1/3 cups dark brown sugar
3 eggs, lightly beaten
2/3 cup rolled oats
2/3 cup coconut
1 (9 or 10-inch) unbaked pie shell
Preheat oven to 425 degrees F.
Combine all ingredients. Mix thoroughly. Pour in shell. Sprinkle with additional coconut. Bake 10 minutes. Reduce heat to 350 degrees F and bake for 30 minutes or until knife inserted in middle comes out clean.
Date Pinwheel Cookies
1/2 cup margarine
2 cups brown sugar, firmly packed
2 eggs, well beaten
4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Cream together margarine, brown sugar and eggs.
Sift together flour, salt, baking soda and cream of tartar. Add to creamed mixture and blend well. Add vanilla extract. Roll out like a jellyroll. Spread filling on top.
Filling
1/2 pound dates, chopped up
1/2 cup nuts
1/4 cup water
1/4 cup granulated sugar
Cook until thickened. Spread over rolled out batter. Roll as for a jellyroll. Keep in cool place overnight or until firm.
Slice and bake at 400 degrees F for 15 minutes.