Perfectly Pieceful Quilts
Kathy Kansier
Quilt Teacher, Show Judge & AQS Appraiser


310 Parsley Road, Ozark, MO 65721   Phone: (417) 725-6502

   Email: ozarkquiltmaker@aol.com

 
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Recipes 

From the Kitchen of Kathy Kansier

I have decided to include some of my favorite recipes on my website.

I have started with my favorite Amish recipes.

I will be adding more recipes so please check back often.

Wisconsin Amish Whoopie Pies

 

 

Cookies:

Filling:

 

  • 1 ½ cups shortening or butter

  • 2 tsp. vanilla

  • 4 tbls. milk

  • 4 tbls. flour

  • 2 cups powdered sugar

  • 2 beaten egg whites


 

 

To make the cookies, cream the shortening, sugar and eggs.  Add the dry ingredients alternately with the buttermilk and hot water.  Drop the cake mixture by spoonfuls on a greased cookie sheet.  Bake at 350º until done (about 10 minutes).  Cool.  To make the filling, cream the shortening (or butter), vanilla, milk and flour.  Add the powdered sugar.  Fold in the egg whites.  Place a spoonful of the filling between two cookies.  This recipe makes enough for 50 double cookies.  Whoopie!

Amish Dutch Balls
  • 1 1/2 cups peanut butter
  • 1 1/2 cups graham cracker crumbs
  • 1 cup flaked coconut
  • 1 cup chopped nuts
  • 4 cups powered sugar
  • 1 cut melted butter
  • 1 pound melted sweet chocolate (for dipping)

Mix all ingredients thoroughly together.  Shape into small balls (about the size of a walnut).  Dip into melted sweet chocolate.  Place on waxed paper to dry.  these are great at Christmas!

Amish Funnel Cakes (Drechter Kuche)
  • 3 eggs
  • 2 cups milk
  • 1/4 cup sugar
  • 3 to 4 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking powder

Beat the eggs and add the milk.  Sift half of the flour with the salt and baking powder.  Add to the milk mixture and beat until smooth.  Add additional flour to make a thick, smooth batter.  It should be thin enough to run smoothly through a kitchen funnel.  Swirl the batter through a funnel into 375º oil and cook until lightly brown and done.  Serve with powdered sugar and jam or cherry pie filling.

Midwest German Potato Salad
  • 1 lb. bacon, cut into 1" pieces
  • 1 medium chopped onion
  • 1 cup chopped celery
  • 3 tbls. flour
  • 1 1/2 cups water
  • 2/3 cup vinegar
  • 1/2 cup chopped parsley
  • 2/3 cup white sugar
  • 6 cups red potatoes

Peel and cube the red potatoes.  Boil until almost done.  Drain and place in an over-proof dish.  Fry the bacon, onion and celery until the bacon is almost crisp.  Do not drain.  Add the flour to thicken.  Add the water, vinegar, parsley and sugar and cook until thick.  Pour over the potatoes.  Bake for 45 minutes at 375º.  Serve warm.

Lancaster County Chicken Corn Soup
  • 1 stewing chicken
  • 1 tsp. salt
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups chopped carrots
  • 3-4 cups fresh corn
  • 12 oz. wide egg noodles

Place a stewing chicken in a large pot of salted water and gently cook until done.  Add the chopped onion, celery and carrots.  Remove the chicken fromº the water and pull the meat from the bones.  Return the chicken to the broth and add 3 to 4 cups of fresh corn and the wide egg noodles.  Cook until done.

Pennsylvania Amish Lemon Sponge Pie
  • 1 cup sugar
  • 2 tbls. butter
  • 3 eggs yolks, beaten
  • 2 tbls. flour
  • 1 lemon - juice and grated rind
  • 1 1/2 cup hot milk
  • 3 egg whites, stiffly beaten
  • 1 tsp. vanilla
  • 1 unbaked pie shell

Cream the sugar and butter.  Add the egg yolks.  Add the flour, lemon and hot milk, mixing well.  Fold in the egg whites.  Pour into the pie shell and bake at 325º for 45 minutes.