Homemade Hamburger buns

2 cups sourdough starter
3 tablespoons butter
1/2 cup milk, lukewarm
2 eggs, beaten
1 teaspoon salt
2 tablespoons sugar
3 cups all-purpose flour (up to half of flour could be whole wheat)

Stir together all ingredients except flour.Add flour, mixing until it comes together enough to be turned out and kneaded.
Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred). At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before continuing with shaping.
Let dough rest for 15 or 20 minutes and then roll it out to 1/2″ thick. Cut with a 4″ round cutter. Cover and let rise until doubled in bulk.
Bake at 350°F for 15 to 18 minutes.  Cool on wire rack.

https://www.amish365.com/sourdough-buns/?utm_source=Copy+of+djdjdjdkdjdjdodod&utm_campaign=kickoff&utm_medium=email

Pineapple Bread

• 3 /4 cup brown sugar
• 3 tablespoons butter, softened
• 2 eggs
• 1 8 oz. can crushed pineapple
• 2 cups flour
• 2 teaspoons baking powder
• 1 /4 teaspoon baking soda
• Stir all of the ingredients together in a large mixing bowl (do not drain the pineapple

1. Preheat oven to 350.
2. Grease a loaf pan and set aside.
3. In a mixing bowl, whisk together flour, baking powder, and baking soda.
4. In a large mixing bowl, combine brown sugar, eggs, and butter and stir well; then mix in the undrained, crushed pineapple.
5. Gradually begin adding the dry ingredients to the wet ingredients, and stir until thoroughly combined.
6. Pour batter into prepared loaf pan, and sprinkle the top with cinnamon and sugar.
7. Bake for 40 minutes, or until toothpick inserted in center of bread comes out clean.
8. Cool bread on a wire rack for 15 minutes, then remove from pan and cover with plastic wrap until ready to serve.

https://www.amish365.com/amish-pineapple-bread/?utm_source=Copy+of+djdjdjdkdjdjdodod&utm_campaign=kickoff&utm_medium=email

Scottish Tablet Fudge

• 3 1/2 tablespoons sweetened condensed milk
• 3/4 cup water

• 2 cups white sugar

  
  
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Poor Man's Steak

• 1 - 1 1 /2 pounds lean hamburger
• 1 can 10 3 /4 ounce cream of mushroom soup
• 1 teaspoon salt
• Pepper
• 1 /4 teaspoon garlic powder
• 1 cup bread crumbs, dry
• 2 eggs
• 1 small onion, chopped

Instructions

1. Mix all of the ingredients except for the cream of mushroom soup and shape into a narrow loaf pan. Let set for at least 8 hours or overnight in the refrigerator. Slice into pieces and grill or fry just enough to brown each side. Put slices in layers in a roaster pan and spread cream of mushroom soup over it (without adding water). Bake for one hour at 325.

https://www.amish365.com/5032/?utm_source=Copy+of+Copy+of+Copy+of+Copy+of+TrainTracks&utm_campaign=kickoff&utm_medium=email

Sour cream pound cake

3 cups sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 tablespoon fresh lemon juice
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt
Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla, lemon juice and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube or bundt pan and bake at 300° for about 1-1/2 hours or until cake tests done.Cool 10minutes and remove from pan

Source: http://what2cook.net/2013/02/10/old-fashioned-sour-cream-pound-cake/

Jail House Rock Cake/ Elvis Presley cake

Ingredients

• White cake mix
• 8 oz can crushed pineapple
• 1 cup. sugar
• 1/2 tsp vanilla extract
• 8 oz pkg Cream Cheese
• 1/2 cup. butter softened
• 3 cups. powdered sugar
• 1/2 tsp. vanilla extract
• 3 cups crushed pecans

Instructions

1. Bake a white cake according to package directions.
2. Cool and poke holes in it.
3. In a pan boil crushed pineapple with juice and 1 cup of sugar and 1/2 tsp vanilla extract for a few minutes. Then pour over cool cake.
4. In large bowl mix cream cheese, butter, powdered sugar.
5. Add vanilla and 2 cups crushed pecans, mix good and put on cake.
6. Add 1 cup crushed pecans on top.
7. Let cake set overnight for best flavor or at least 6 hours. Refrigerate cake if making overnight or any leftovers. 

Recipe Notes

Prepare cake at least 6 hours or overnight for best results. 

https://mariasmixingbowl.com/elvis-presley-cake-jailhouse-rock-cake/

Peanut Butter Cups

INGREDIENTS

• 1 1/2 cups chocolate chips
• 6 tablespoons coconut oil, DIVIDED
• 1 cup creamy all-natural peanut butter

INSTRUCTIONS

• Line a 24-cup mini muffin pan with mini paper liners. Set aside.
• Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds; stir. Microwave for another 30 seconds; stir. Add 3 tablespoons of coconut oil and microwave for 30 more seconds. Stir until completely melted and blended. If chocolate chips are not completely melted, you may microwave in additional 15-second increments, stirring in between. (Alternatively, you may melt together the chocolate chips and coconut oil over a double boiler, stirring until well combined.)
• Into each mini paper liner, spoon about 1 teaspoon of melted chocolate. Use the spoon to push chocolate up the sides of the paper liner, as high as possible. Freeze for five minutes or until chocolate is set.
• While muffin pan is in freezer, melt remaining 3 tablespoons coconut oil. Stir oil into peanut butter until completely blended.
• Remove muffin pan from freezer. Divide peanut butter mixture between chocolate shells (about 2 to 3 teaspoons peanut butter filling per cup).
• If melted chocolate has started to thicken, microwave for 15 seconds and stir until smooth. Divide remaining melted chocolate between all of the peanut butter-filled muffin cups (about a teaspoon per cup). Use back of spoon to lightly spread chocolate towards edge of the wrapper, if necessary, until no peanut butter is visible.
• Freeze muffin pan for 30 minutes. Remove from freezer and peel paper muffin liner off of each peanut butter cup. Serve peanut butter cups immediately or store in refrigerator until ready to serve.

Notes

• You may use semi-sweet or milk chocolate chips, and they may be all-natural or regular.
• If you use all-natural peanut butter, I recommend the "no-stir" kind, since it's typically less runny. Regular peanut butter will also work, if you prefer.
• If you run out of enough melted chocolate to top the last few peanut butter cups, melt a few more chocolate chips with a small dollop of coconut oil in the mircrowave.
• I find that the easiest way to peel paper liners from the frozen chocolate is to peel a strip down the side of each peanut butter cup, from top to bottom, and then peel the wrapper off sideways, all the way around the cup. From there, the bottom of the paper liner should peel off easily.

Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 57mg | Potassium: 70mg | Fiber: 1g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

https://www.fivehearthome.com/homemade-natural-peanut-butter-cups-3-ingredients/

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Hoagie salad

• 1 box medium shells
• 1½ green peppers
• 1 medium onion
• 2 tomatoes
• ½ pound boiled ham
• 1 /2 pound cooked salami
• 1 /2 pound pepperoni
• ½ pound provolone cheese
• ½ red wine vinegar
• ½ cup oil
• oregano
• Salt and pepper

Instructions

1. Cook shells.
2. Chop peppers, onion, tomatoes, meat and cheese into bite-sized pieces.
3. Mix all ingredients together in a large bowl.
4. Add oregano, salt, and pepper to taste

https://www.amish365.com/amish-recipe-grab-bag-hoagie-salad/