Sausage balls

Preheat oven to 425 degrees 10 oz shredded sharp cheddar 1 lb. bulk hot sausage 3 cups biscuit mix Combine thoroughly. Shape into small balls Bake on un-greased pans for about 10 to 12 minutes From LAS BRISAS FARM https://www.bbonline.com/recipes/lasbrisas-2087.html

Granny's Biscuits

Honey and Biscuits. Yum!

This is a super easy recipe from my grandmother who made them almost every day for 60 years! 
My whole family loves them and we have them every gathering. Since Granny passed (at the age of 91) I am the one in the family that makes them. The guests at theInn love them with honey or sausage gravy. They are also really good day old...just split them open, put some butter on and broil. Drizzle some honey over and what a crispy treat!

Ingredients

• 2 cups White Lily Self Rising Flour
• 2 tablespoons butter
• 2 tablespoons Crisco shortening
• Milk

Directions

Preheat oven to 450 degrees 

In a large mixing bowl add flour and fork sift. Add butter and shortening and blend with a pastry blender until the mixture looks like crumbs. Then make a well in the center and add the your choice of milk. Stir just until the dough comes together. It will be very sticky at this point. 

Turn out onto a floured surface. ( I use wax paper on the counter for easy clean up) 
Dust the top of the mixture with flour and fold over. Add a little more flour and fold gently about 6 more times. Use your hand to press the dough down until about one inch high. Cut out biscuits with whatever size biscuit cutter you like. I have used a doughnut hole cutter for tiny appetizer biscuits, a one inch round for most times and a two inch round for big biscuits. ( I have even used a wine glass at a friends house who did not have a biscuit cutter!) 

Be sure to push down straight when cutting the biscuits and have a small cup with flour to dust the cutter in between each cut so it does not stick. Place biscuits on a baking sheet just so they touch. If they are really close together they will bake softer and if not touching at all they will be crisper on the outside. We like them crispy in my family and even prefer dark bottoms. 

Take the scrap dough and form into a ball again and continue making biscuits until all the dough is used. You can even use the last little bit....this is the one we always sample when baked. 

Bake biscuits until light and golden, about 15 minutes. You can butter while hot or leave for later. Serve with honey, butter and jams.

From 1853 INN AT WOODHAVEN

https://www.bbonline.com/recipes/woodhaven-2988.html

Oatmeal Pie

Yield:

 Makes 4 pies, 8 servings each

Directions

Ingredients:

24 oz       egg substitute ((if you prefer whole eggs, use 8 large)
3 c           Non-fat, Non-dairy creamer
2 c           Orange Juice
2 c           Uncooked Oatmeal (Regular or Quick Cook – not instant)
¾ c         Sugar
1/3 c      Canola Oil
4 T           Grated Orange Peel (fresh or dry)
1 T           Cinnamon
¼ T         Salt (optional)

4 frozen pie shells

Method:

Preheat oven to 375 degrees
Combine ingredients in large bowl.
Pour into pie shells.
Bake for 35-40 minutes at 375 degrees, or until golden brown and set.
Allow pies to sit for 10 – 15 minutes, cut into 8 slices and serve.

NOTE:  These freeze well once baked; be certain that crust is not over-browned. Let cool, as above, cut into portions, wrap with plastic wrap and then cover with aluminum foil. Defrost overnight; reheat at 350 covered with foil only until hot.

From THE ROOKWOOD INN

https://www.bbonline.com/recipes/114767-3438.html

Rick's sweetened bacon

Ingredients

•   Lean Bacon
•   Honey
•   Brown Sugar

Directions

Select thick lean bacon and arrange in baking dish.  Drizzle light amount of honey over each piece.  Sift brown sugar lightly over each piece.  Bake at 350 degrees until browned.  Sugar content will cause bacon to brown more easily so watch closely near the end of baking time, approximately 20-25 minutes.  Serve on warmed plate.

From THE GRAND ANNE BED & BREAKFAST

https://www.bbonline.com/recipes/grandanne-3177.html

1801 Inn Apple Crisp

Crisp 1 cup flour 1 cup brown sugar 1 cup granola 1 cup butter - melted 1/2 cup of chopped nuts (optional) 1 tsp cinnamon 1/2 tsp cloves Filling 3 tart apples (Granny Smith) peeled, cored and chopped 1 cup sugar 2 Tbsps lemon juice 2 Tbsps cornstarch 1/4 cup water Mix apples, sugar, lemon juice, water and cornstarch. Place in greased pie pan or individual ramekins. Mix crisp ingredients and place over apple mixture to completely cover the apples. Bake in a 350 degree oven for 45 minutes if it's a pie pan or 20 minutes if in individual ramekins. Serve with whipped cream, ice cream or whipped topping if desired. From 1801 FIRST INN https://www.bbonline.com/recipes/1801-1560.html

Strawberry Soup

2 cups sour cream
1 12 ounce bag frozen strawberries, thawed
3 tablespoons honey
2 teaspoons vanilla

Combine sour cream, strawberries, honey and vanilla. Blend in food processor until smooth. Garnish with fresh mint and serve cold.

From ST. FRANCIS INN BED AND BREAKFAST OF ST. AUGUSTINE FLORIDA

https://www.bbonline.com/recipes/stfrancis-2207.html

Yummy Fruit Parfait

From THE GOLDEN LION BED & BREAKFAST

1 8 ounce package of softened cream cheese 1 carton of Vanilla Yogurt 1/2 cup of granulated white sugar 1 tsp. vanilla 1/2 cup Extra Creamy Cool Whip, defrosted ~1/2 cup granola cereal (I used Cascadian Farm Oats and Honey) Fruit of your choice 6 parfait glasses Even the night before, to save preparation time in the morning, I cream together softened cream cheese and sugar until well mixed. I add in the yogurt, vanilla, and cool whip, and beat at med. speed with a mixer until there are no lumps. Then I put this in the refrigerator until the next morning. But you could make it the morning of, too. It seems to take about two to three cups of fruit to make 6 parfaits. What is great about this fruit parfait is that you can use whatever fruit you like. I vary using the following: strawberries, grapes, blueberries, mandarin oranges, bananas, kiwi, diced peaches or pears, pineapples. Really, any fruit you like or that is in season will work. Then I layer all the ingredients in the parfait glasses. First, I place about 2 or 3 tablespoons of cream cheese mixture in the bottom of each parfait glass. Then cover with a layer of mixed fruit, and repeat another layer of cream cheese. Sprinkle granola on top of this layer of cream cheese, to cover it. Then repeat with mixed fruit, and on top, place cream cheese mixture, placing granola, blueberries and mandarin oranges on top, as a garnish; or use whatever fruit you wish, as a garnish. Serve chilled. Folks seem to enjoy these fruit treats! They are easy to make! Good luck!

https://www.bbonline.com/recipes/goldenlion-1649.html

Angelic Bananas

This recipe was created by Lorie Whissel. It’s rich, quick and sooo delicious.

Ingredients:

6 bananas
1/2 cup butter, melted
3/4 cup brown sugar
1 cup sour cream

Instructions:
Preheat oven to 375 degrees. Peel bananas and cut into 1/2" slices. Place the bananas in a shallow baking dish or a glass pie dish. Sprinkle brown sugar evenly over the top of the bananas. Pour the butter over the top. Bake for 20 to 30 minutes, gently stir with a wooden spoon after 10 minutes. Remove from the oven and spread sour cream on the top. Serve warm.

For a delicious variation, we often substitute 3 cups fresh or frozen blueberries in place of the bananas and top with yogurt instead of sour cream.

Serves 6.

From ANGEL OF THE SEA BED & BREAKFAST

https://www.bbonline.com/recipes/angelsea-619.html

Amish Breakfast Casserole

8 slices bread, cubed
1 pound sausage, fried and drained
6 eggs
2 cups of milk
1/4 cup margarine
1/2 teaspoon dry mustard
1 pound of grated cheese
1/2 teaspoon salt

Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, and mustard. Sprinkle sausage and cheese over the bread. Slice margarine over the cheese and pour the egg mixture over all.

Bake 45 minutes at 325 degrees.

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Pineapple Banna crip

• 2 cans Pineapple Chunks in Juice
• 6 Bananas; cut into chunks
• 1/2 cup Reserved Pineapple Juice
• 4 Tbsp. Apricot Preserves
• Topping :
• 2 cups Oatmeal
• 1 cup Brown Sugar
• 2/3 cup Chopped Walnuts
• 2/3 cup Coconut
• 1 tsp. Cinnamon
• 1/2 cup Butter; melted

Directions

Drain pineapple chunks, reserving ½ cup of the juice.  Place pineapple and banana chunks in a baking dish.  Mix juice and preserves in a measuring cup and heat in the microwave until preserves are melted.  Pour this mixture over the fruits.

Mix together the topping ingredients and spread over top of casserole.  Bake @ 325 or 350 for approximately 30 minutes. (The day before – mix all topping ingredients except for butter and leave out on the counter in a covered bowl for completion in the morning.)

From BEDFORD INN VICTORIAN BED & BREAKFAST

https://www.bbonline.com/recipes/bedford-3045.html

Amish Potato Rolls

2 eggs
1/3 cup (2 1/2 ounces) sugar
1 1/2 teaspoons salt
6 tablespoons (3 ounces) butter
1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed*
2 1/2 teaspoons instant yeast
3/4 cup water (potato water, if possible)
4 1/4 cups (18 ounces) unbleached All-Purpose Flour
In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it’s smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.

 . To make rolls, divide the dough into 16 equal pieces.  Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they’re quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.

Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they’re golden brown. Remove them from the oven, carefully turn them out of the pan — the pull-apart rolls will come out all in one piece — and brush them with melted butter, if desired. Serve warm or at room temperature. Yield: 15 or 16 rolls.

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Ham & Potato skillet

1 lb sliced ham
1 tbsp margarine
1 tbsp brown sugar
101/2 ozs cream of mushroom soup
2/3 cup evaporated milk (small can)
1/3 cup water
1/4 cup onion (chopped)
1/2 tsp salt
1/8 tsp pepper
3 cups potatoes (thinly sliced)
1 cup carrots (sliced raw)
In 10″ skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary).Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots.Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don’t stick.Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.

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Brown Sugar Ham

1 (5-7 lb)   Ham, fully cooked (bone in)
1 cup         Brown sugar, packed
2 tsp          Prepared mustard
1-2 tsp       Cider vinegar
Score ham about half-inch deep with a sharp knife.  Place ham on a rack in a shallow baking pan.  Bake at 325 degrees for 2 to 2-1/2  hours ( 20 minutes per lb).  Combine brown sugar, mustard and enough vinegar to make a thick paste.  During the last hour of baking, brush glaze on ham every 15 minutes.  Yield: 10-14 servings.


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English Muffin Bread

Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter.  Yum!!

• 5 3/4 cups all-purpose flour (1 1/2 lbs.)
• 2 1/4 cups warm water
• 1 tablespoon kosher salt
• 1 tablespoon, plus 1 1/2 teaspoons sugar
• 2  1/4-oz. packets Instant Yeast
• 1/4 cup melted butter, divided
• Cornmeal for dusting pan

In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets.  The dough will be shaggy and very sticky.  Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough.  Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.

While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.

Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans.  Cover again with sprayed plastic wrap and let rise another 30 minutes.  While dough is rising, preheat oven to 350 degrees.

Place the pans on the center oven rack and bake for 30 minutes.  Take out of oven and brush bread with half the melted butter.  Return to the oven and bake another 10 minutes.

Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.

Cool completely before slicing.

https://dixieskitchen.com/2020/03/24/english-muffin-bread/

Lemon Sponge Pie

LEMON SPONGE PIE

1       cup sugar
2       tablespoons butter
3       eggs, separated
3       tablespoons flour
1/2    teaspoon salt
juice and grated rind of 1 lemon (I used 2 tablespoons juice and 1 tablespoon dried lemon peel.)
1-1/2 cups hot water or milk (I used water)
1       8 or 9 - inch pie shell

Preheat oven to 325 degrees F. Prepare pie plate with pie crust.

Cream sugar and butter.

Add egg yolks and beat well. (Don't forget to scrape the sides of the bowl as needed.) 

Add flour, salt, and lemon peel together and

then add mixture to creamed mixture along with the lemon juice.

Add water or milk.

Beat egg whites til stiff peaks form.

Fold egg whites into mixture til

smooth.

Pour into unbaked pie shell.

Bake for 45 - 50 minutes. Cool on wire rack.

Amish Church Bread

1/2 cup warm water
1 package active dry yeast (1 package contains 1/4 ounce of yeast or 2 1/4 teaspoons)
1/3 cup white granulated sugar
2 more cups water
1 1/4 teaspoons salt
2 tablespoons shortening (I use Crisco)
5 to 7 cups all-purpose flour

Dissolve the yeast in the 1/2 cup warm water and set aside.  In a pan on top of the stove heat the other 2 cups water, sugar, salt and shortening just until warm and sugar is dissolved and shortening is melted.  Do not boil.  In a large mixing bowl add 4 cups flour and pour in the water with the salt and shortening.  Mix with a spoon.  Then add the dissolved yeast and water to the flour.  Add the other 3 cups flour a little at a time mixing with a spoon until the dough comes together and you can make it into a ball.  Spread some flour on a cutting board or counter top and knead the dough several times.  Grease a large bowl or crock (I use olive oil but you can use whatever oil you have).  Put the dough in the crock and turn over once so both sides are greased. Put in a warm spot and let rise for 3 hours. (I put in my oven and turn the oven light on)  Remove and punch the dough down with your fist.  cut the dough in half. Grease 2 (9 x 5) bread pans and spread the dough in the pans.  Let rise another 1 1/2 hours.  Bake in preheated 350 degree oven for 30 minutes.  Makes 2 loaves.  Enjoy!

https://thesouthernladycooks.com/old-fashioned-amish-bread-2/

Homemade taco seasoning

ingredients

• 1/4 cup chili powder
• 3 tablespoons paprika
• 3 tablespoons cumin
• 1 1/2 tablespoons salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon cayenne pepper
• 2 teaspoons oregano
• 1 teaspoon black pepper

instructions

1. Whisk all of the ingredients together.
2. Transfer to a clean container for storage. Store in a cool, dry place for up to six months.
3. Substitute this homemade taco seasoning spice mix 1:1 in any recipe that calls for taco seasoning. I typically use about 2 tablespoons + 1/4 cup of water per pound of cooked and drained ground beef.

notes

We like spicy meals here, but if you prefer a less spicy version, simply leave out the cayenne pepper. Try this taco seasoning in this easy and budget-friendly taco meat recipe!

https://unsophisticook.com/homemade-taco-seasoning/

Amish Marshmallow cookies

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 2 tsp. vanilla
• 4 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• ⅔ cup cocoa powder
• 1 cup thick sour milk
• 36 big marshmallows, cut in half
•     FROSTING
• 6 Tbsp. butter or margarine, melted
• ¼ cup cocoa powder
• 1 tsp. vanilla
• 3½ cups powdered sugar
• 5-6 Tbsp. milk

Instructions

1. In a medium bowl, stir together the flour, baking soda, salt and cocoa powder.  Set aside.  Beat together the shortening, sugar, eggs and vanilla until fluffy.  Add flour mixture alternately with the sour milk.  Drop batter by spoonful onto greased baking sheet. Bake at 350 degrees F for 8 minutes.  Top each cookie with a marshmallow half and return to oven for 2 minutes to soften.Combine all ingredients and beat together until smooth.  Once cookies are cooled, spread over tops covering marshmallows.
2. **sour milk: Place 1 Tbsp. lemon juice or vinegar in measuring cup.  Fill with milk to make one cup.  Let sit at room temperature for 15 minutes.  Should be thick and lumpy.**

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Wacky cake (Chocolate) *family favorite*

1 1/2 c all purpose flour
1 c sugar
3 T cocoa
1 t baking powder
1 t baking soda
1/2 t salt
1/3 c vegetable oil
1 T white vinegar
1 t vanilla
1 cup warm water

1) Preheat oven to 350

2) In an ungreased 8" square pan combine flour, sugar, cocoa, baking powder, baking soda, and salt, mix thoroughly.

3) Level off and make 3 holes in the mixture. Pour into one vinegar, the other oil, and the other vanilla. Pour warm water over all. Mix thoroughly with a fork.

4) Bake for 30 minutes or until tester comes out clean.


Frosting
*** FROSTING RECIPE
-2 cups heavy whipping cream, 1/4 cup cocoa powder, 1/2 cup powdered sugar, whip with mixer until thick

Frosting fudge version
1 c sugar
1/4 c cocoa
1/4 c milk
1/2 stick butter

Cook over the stove to mix and pour over warm cake.


https://www.facebook.com/photo.php?fbid=10163321391195008&set=pcb.2630234333861699&type=3&theater&ifg=1

Debbie's personal note: This was one of the moistest chocolate cakes I've even eaten and so easy to make. It's a new family favorite. We topped it with Amish Peanut Butter spread.

Barbie Frost's mom's Strawberry Pie

1 1/2 cup water
3/4 cup sugar
2 T cornstarch
1 3 oz package strawberry jello
1 qt strawberries
1 pie shell

Cook pie shell and cool

Wash & Drain strawberries on paper towels

Cook water, Sugar, and cornstarch until thick and clear.
Add jello and let cook for 15 minutes

Lay strawberries in pie shell
Pour glaze over top
Refrigerate

Maple Vanilla ice cream

• 2 1 /2 quarts of milk
• 2 1 /2 cups of sugar
• 4 eggs, beaten
• 1 tablespoon cornstarch
• 2 tablespoons flour
• 2 tablespoons vanilla
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 /2 cup of pure maple syrup

Instructions

1. Heat two quarts of milk and sugar to boiling over medium heat.
2. Reserve half quart of the milk.  In a separate bowl, combine flour, cornstarch and eggs with enough milk to make a smooth paste.  You may not need all of the reserved milk. Stir paste into milk.  Cool and add the two cans of milk.  Then stir in maple syrup.  Pour into gallon buckets and TIGHTLY SEAL and then freeze.  May take up to 12 hours to freeze completely. Remove from freezer several times to stir.  Then eat as is or top with chocolate syrup.

https://www.amish365.com/easy-homemade-maple-vanilla-ice-cream/?utm_source=hdhdhdhdidi&utm_campaign=kickoff&utm_medium=email