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Apple Bacon Cheddar Breakfast Pie

1 lb. sliced bacon
3 c. peeled and sliced apples
2 tbsp. sugar
2 c. Cheddar cheese, shredded
2 c. Bisquick or 2 c. flour % 2B 3 tsp.
baking powder % 2B 1 tsp. salt
2 c. milk
4 lg. or 5 med. eggs

Instructions

Fry bacon until crisp; drain. Mix apples and sugar. Put in 9×13 inch greased pan in rows. Cover with cheese; sprinkle with crumbled bacon. Mix remaining ingredients; pour evenly over apples, cheese and bacon. Bake 30-35 minutes at 375 degrees until lightly browned. (It works well to do the first paragraph the night before and the second paragraph in the morning.)

Angel Food Ice Cream Cake

1 angel food cake (8 inches)
1/2 gallon vanilla ice cream, slightly softened
2 quart fresh strawberries
sugar substitute to taste

Instructions

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13′ x 9′ x 2′ baking pan, overlapping as needed.

Angel Cake With Mocha Butter Cream

Cake
1-1/2 C. Powdered sugar
1 Cup Cake flour
Dash Salt
10 Large Egg whites
1-1/2 Teaspoons Cream of tartar
3/4 Cup Granulated sugar Mocha Butter Cream
1-1/2 Cups Butter
4 Tablespoons Instant coffee
2 Tablespoons Sifted cocoa
2 Cups Powdered sugar

Instructions

All dry ingredients should be sifted. Therefore, start by sifting together powdered sugar and cake flour. Add salt. In a large dry bowl whisk egg whites until soft peaks form. Add cream of tartar at the end.

Gradually add granulated sugar to egg whites, whisking all the time. Sift 1/3 of flour mixture over egg whites, lightly fold in. Repeat with remaining flour mixture, little by little. Turn batter into a large ungreased tube pan. Smooth top. Bake at 350. for about 40 minutes or till cake is done. Cool cake. Loosen around edges, remove cake from pan. Make butter cream by beating butter until very soft and smooth. Add coffee, cocoa, and powdered sugar. Beat until very light. Spread mixture in between layers and around cake. Garnish with chocolate sprinkles.

Amish Waffles

2/3 c. all purpose flour
2/3 c. sifted cake flour
1 c. milk
1 3/4 tsp. baking powder
1 1/3 whole eggs, well beaten
3 1/2 tbsp. butter or margarine
3/4 tsp. vanilla extract

TOPPING:
1 c. water
7 tbsp. sugar
1-1/4 tsp. white corn syrup
2 Pinches red food coloring
4 tsp. cornstarch
2/3 whole (3 oz.) raspberry flavored gelatin
5 1/4 sol. oz. frozen blueberries, defrosted
5 1/4 sol. oz. frozen raspberries, defrosted
Vanilla ice cream, optional

Instructions

Mix batter ingredients together in order just until smooth. Bake in waffle iron according to manufacturer’s directions. For topping, combine water, sugar, corn syrup, food coloring and cornstarch in saucepan; cook over medium heat until thickened. Remove from heat; add gelatin, stirring until dissolved. Cook, add berries. Serve warm over waffles with a scoop of vanilla ice cream, if desired. Yield: 4 servings.

Amish Pumpkin Pancakes

1 c. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 c. milk
2 tbsp. melted shortening
1/2 c. canned pumpkin or mashed sweet potato, cooked

Instructions

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once. Serve hot with butter and syrup or powdered sugar.

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Instructions

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Amish Pumpkin Bread

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Instructions

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour. Especially good spread with cream cheese.

Amish Potato Pancakes

4 lbs. potatoes, peeled
2 lg. onions
1 egg
1-1/2 c. flour
2 tsp. baking powder
1 tsp. lemon juice
Ground nutmeg
Oil or vegetable shortening
1 tbsp. salt

Instructions

Put raw potatoes and onions through food grinder, using fine blade. Drain thoroughly. Mix egg, flour, baking powder, lemon juice, a pinch of nutmeg and salt. Drop mixture by tablespoonfuls into 2 inches of hot oil (375 degrees). Fry for about 10 minutes or until golden brown. Drain. Serves 6. .

Amish Muffins

5 c flour
5 tsp. soda
2 tsp. salt
2 tsp. allspice
15 oz. raisin bran
3 c. sugar

Instructions

Mix above ingredients. Add: 1 c. oil 1 qt. buttermilk 2 tsp. vanilla Mix well. Butter muffin tins well and fill 3/4 full. Bake at 375 degrees for 20 minutes

Amish Date Nut Cake

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
4 eggs, separated
2/3 cup granulated sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages chopped dates
1 pound chopped walnuts

Instructions

Adjust oven to lowest rack. Grease 9 x 5-inch loaf pan. In bowl, combine flour, baking powder, salt and cinnamon. In medium bowl beat egg whites until frothy. Beat in 1/3 cup sugar until light; then add dry ingredients and mix well. Beat in vanilla extract. Mix in dates and nuts. Fold in egg whites. Bake 1 hour at 375 degrees F; reduce temperature to 300 degrees F and bake 40 minutes more. Cool in pan 15 minutes.

Turn out on rack; cool completely. Wrap tightly; can be stored 1 to 3 weeks. Before serving, sprinkle with confectioners’ sugar.