I am not sure what it is about their cooking, but it always seems to taste better coming from one of their recipes. I do not know if it is the fact that they use real butter, farm fresh eggs, and other natural ingredients, but it does taste different.

Their recipes are passed down from generation to generation with mothers passing their skill and knowledge in the kitchen down to each of their daughters with such love and tenderness. These recipes are time-tested and approved. If the recipes where not good, they were dropped from the menu and replaced with another recipe.

The Amish men work hard on the farm from sun up to sun down. Since they do everything by hand and avoid anything electric, they burn up a lot of energy. So the women cook from early in the morning to late evening to make sure the table is full of good nourishing food for the hungry workers.

If you have ever found yourself in an area where the Amish live, and have visited one of the many porch sales they have, you will know what I’m talking about. They women sell breads, cookies, and pies straight from the oven and at prices you can’t beat at any store.

These recipes are perfected over the years and updated as more modern ingredients become available to them. Their recipes contain simple herbs and spices that you will be able to find in almost any grocery store. They use as few ingredients in their recipes as they can and still get good flavor from them. This is your assurance that each recipe is easy to make and almost fool-proof.

Some of the more popular recipes are Whoopee Pies, Shoo-Fly Pie, and many others. No doubt you have heard these mentioned at one time or another. I have had them all and can attest to their wonderful flavors and taste. You will think that you have died and gone to heaven.

Amish recipe cookbooks can be found various places in bookstores and online. Amazon carries several, as do many other retailers online. One good place to find 65 Amish recipes is at 65 Amish Recipes where you can see an index page of the recipes contained inside. It is in ebook form and I’m sure you’ll love it.

Another recipe book you may be interested in can be found in the Kindle bookstore and is called Decadent Cheesecake Recipes and is sure to please your taste buds as well.

I don’t know about you, but I’m starting to get hungry. I think I’ll go prepare one of those delicious recipes right now. Yum!

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BANANA BREAD

INGREDIENTS :
• 11⁄2 cups all-purpose fl our, plus additional for dusting the pan
• 1 teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup packed light brown sugar
• 1⁄2 cup granulated sugar
• 5 tablespoons walnut oil, plus additional for greasing the pan.
• 2 large eggs, at room temperature
• 3 large, very ripe bananas, peeled and mashed in a small bowl
• 2 teaspoons vanilla extract

DIRECTIONS :
1. Position the rack in the center of the oven; preheat the oven to 350°F. Dab a little oil on a paper towel; lightly grease a 9 × 5 × 3-inch loaf pan. Add a little fl our and coat the interior evenly but lightly by turning and tilting the pan; tap out any excess.
2. Whisk the fl our, baking soda, cinnamon, and salt in a medium bowl until uniform.
3. Beat both sugars and the walnut oil in a large bowl, using an electric mixer at medium speed, until smooth and creamy, about 4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time. Beat in the bananas and vanilla until smooth.
4. Scrape down and remove the beaters. Fold in the fl our mixture with a rubber spatula, just until there are no white streaks or patches in the dough but not until smooth—there may be some fl oury graininess visible. Scrape the batter into the prepared pan, smoothing it evenly to the corners.
5. Bake until lightly browned, until a toothpick inserted into the center of the loaf comes out with a few moist crumbs attached, about 1 hour and 5 minutes. Cool in the pan on a wire rack for 5 minutes, then unmold and continue cooling on the rack for at least 10 minutes before slicing.

To store:
Cool to room temperature, then seal in a large plastic bag for up to 3 days at room temperature or freeze for up to 3 months.

Variations:
Add 1 ⁄2 cup walnut pieces, pecan pieces, or chopped cashews with the baking soda. Add 2⁄3 cup bittersweet or semisweet chocolate chips with the baking soda. Substitute 5 tablespoons cool unsalted butter, cut into chunks, for the walnut oil. Substitute almond oil for the walnut oil; add 1⁄4 teaspoon almond extract with the vanilla. Add 1⁄2 teaspoon maple or rum extract with the vanilla. Add 1 teaspoon fi nely grated orange or lemon zest with the vanilla.

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Emely

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STEAMED SHRIMP WITH CLASSIC COCKTAIL SAUCE

INGREDIENTS :
1 cup ketchup
1⁄4 cup prepared horseradish
2 tablespoons lemon juice
2 tablespoons chopped dill fronds
1 tablespoon Worcestershire sauce
A few dashes of hot red pepper sauce to taste
1 pound medium shrimp (35 to 40 per pound), deveined but unpeeled

DIRECTIONS :
Mix the ketchup, horseradish, lemon juice, dill, Worcestershire sauce, and hot red pepper sauce in a small nonreactive bowl. (The sauce can be made in advance and stored in the refrigerator for up to 3 days.) Place the shrimp in the layers of a tiered bamboo steamer. Alternatively, use a conventional vegetable steamer. Fill a large pot—one whose width matches the bamboo steamer or that accommodates the vegetable steamer — with 2 inches of water. Bring to a boil over high heat. Place the steamer or basket over the water and cook until the shrimp are pink and firm, about 5 minutes. Remove the shrimp immediately from the heat to stop their cooking. Be forewarned — they are very hot. Serve warm or chill first in an ice-water bath, then in the refrigerator, before serving with Classic Cocktail Sauce on the side.

Broil the shrimp 6 inches from the heat source for 2 minutes or grill over medium heat for 2 minutes. Brush with the reserved marinade, turn, and continue cooking until the shrimp are pink and firm, 2 to 3 minutes, basting once more with the marinade. If you place the skewer ends to the side of the heat source, they will not burn—or wrap the ends in aluminum foil. Place the skewered shrimp on a serving plate and sprinkle with the sesame seeds.

Note: Yakitori sauce is usually made with tamari, a thick, dark Japanese soy sauce that proves hard to find in the United States. Here, we’ve crafted a mélange to replicate tamari; should you get a bottle, omit the soy sauce, molasses, and Worcestershire sauce and use 1 ⁄3 cup.
Variations: Substitute chicken tenders or sea scallops for the shrimp. Use the yakitori sauce as a marinade and/or barbecue mop for boneless skinless chicken
breasts or boneless pork loin chops on the grill.

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Bon Apetit
Emely

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