Southern Smothered Pork Chops

Amish Friendship Bread

1 cup Amish Friendship Bread Starter2/3 cup vegetable oil

3 eggs

2 cups all-purpose flour

1 cup white sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 teaspoons baking powder

1 teaspoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.

2.In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

3.Bake in preheated oven for 50 to 60 minutes.

Amish Friendship Bread Starter

1 (.25 ounce) package active dry yeast

1/4 cup warm water (110 degrees F/45 degrees C)

3 cups all-purpose flour, divided

3 cups white sugar, divided

3 cups milk

Directions

1.In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2.On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3.Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Footnotes

Pumpkin Whoopie Pies

2 cups packed brown sugar

1 cup vegetable oil

1 1/2 cups solid pack pumpkin puree

2 eggs

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 tablespoons ground cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon ground cloves

1 egg white

2 tablespoons milk

1 teaspoon vanilla extract

2 cups confectioners' sugar

3/4 cup shortening

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
3. Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Sweet Potato Casserole

4 cups sweet potato, cubed

1/2 cup white sugar

2 eggs, beaten

1/2 teaspoon salt

4 tablespoons butter, softened

1/2 cup milk

1/2 teaspoon vanilla extract

 

1/2 cup packed brown sugar

1/3 cup all-purpose flour

3 tablespoons butter, softened

1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Apple spice cake

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.
Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.
Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with

Pumpkin cream cheese muffins

1 (8 ounce) package cream cheese
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour
5 tablespoons white sugar
3/4 teaspoon ground cinnamon
3 tablespoons butter
3 tablespoons chopped pecans

2 1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/3 cups canned pumpkin
1/3 cup olive oil
2 teaspoons vanilla extract
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Pumpkin Bars

1/2 cup shortening
1 cup packed brown sugar
1 cup bread flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract2/3 cup pumpkin puree
2 eggs, beaten
Directions
Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

Fresh pear pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup white sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
5 cups peeled and sliced pears
1 tablespoon butter
1 tablespoon lemon juice
Directions
Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.
Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.
Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minut

Double layer pumpkin cheesecake

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed

Cream Puff Cake

1 c water


1/2 c butter, room temperature

1 c all-purpose flour

4 eggs

FILLING

8 oz cream cheese

4 c milk

3 pkg instant vanilla pudding mix

12 oz cool whip

1/4 c chocolate syrup

Preheat oven to 400* In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg .Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.


To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.

Millionaire's Cake

20 oz crushed pineapple with juice
1 pkg yellow cake mix

8 oz cream cheese

12 oz cool whip

1 pkg instant vanilla pudding mix

2 c milk

1 c chopped pecans



Preheat oven to 350 degrees ). Grease and flour one 9x13 inch pan.


Drain pineapple. If pineapple is not well drained, it will make the filling runny.

Mix and bake cake according to package instructions. Pour 1/2 of the batter into the prepared pan. Discard or find another use for the remaining half of the batter. Bake at 350 degrees for 20 minutes or until done. Let cake cool in pan on a wire rack.

Beat softened cream cheese until fluffy. Slowly add milk, combining thoroughly. Add instant pudding and beat until thick. Pudding mixture will thicken when refrigerated. When cake is cool and pudding mixture is thickened you can assemble the cake. Spread pudding mixture on top of the cooled cake. Sprinkle drained pineapple over pudding. Carefully spread thawed frozen whipped topping over all. Sprinkle chopped walnuts over all. Refrigerate. Enjoy!

Southern Pecan Sour Cream Pound Cake

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c	chopped pecans
3 c	sifted all purpose flour
1/2 tsp	salt
1/4 tsp	baking soda
1 c	butter
3 c	sugar
6	eggs
1 tsp	vanilla
1 c	sour cream
GLAZE
1 c	powdered sugar
3 Tbsp	orange juice
1 tsp	vanilla extract

1/4 c chopped pecans


3 c sifted all purpose flour

1/2 tsp salt

1/4 tsp baking soda

1 c butter

3 c sugar

6 eggs

1 tsp vanilla

1 c sour cream

GLAZE

1 c powdered sugar

3 Tbsp orange juice

1 tsp vanilla extract

 
 
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.


In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
 
Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Chocolate Cream Filled Cupcakes

3 c	all purpose flour
2 c	sugar
1/2 c	cocoa powder
2 tsp	baking soda
2	eggs
1 c	buttermilk
1 c	water
1 c	vegetable oil
2 tsp	vanilla
1 pinch	salt
1 oz	bakers semi sweet baking chocolate bar
FILLING
1 stk	butter
1/4 c	shortening
2 c	powdered sugar
pinch	salt
3 Tbsp	milk
1 tsp	vanilla
CHOCOLATE BUTTERCREAM ICING
4 oz	bakers semi sweet baking bars
2 Tbsp	karo syrup
3 Tbsp	milk
1 stk	butter
2 c	crisco
6 c	powdered sugar
1 tsp	vanilla

 

 

 

 

 

 

 

 

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

2

Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake

3

For frosting, place chocolate bar, milk in microwave and melt, add karo syrup and stir, set aside. In mixing bowl, cream butter and shortening until light and fluffy, add vanilla and blend, gradually add half of powdered sugar, mix, and add melted chocolate mixture, mix and add the rest of the powdered sugar, mix for about 5 minutes until fluffy, frost stuffed cupcakes.