by Linda Byler
Lizzie would have to relate this whole wonderful day, bit by bit, to Emma and Mandy. Thank God for sisters. And for interesting boys. Including Uncle Marvin, who may or may not be helpful.
The Recipes
Lizzie’s Favorite Recipes
Whoopie Pies
Creamsticks
Molasses Cookies
Apple Pie with Crumb Topping
Chicken Stew
Baked Macaroni and Cheese
Homemade Baked Beans
Red Beet Eggs
Whoopie Pies
Makes about 4 dozen whoopie pies
2 cups sugar
1 cup oil
2 eggs
4½ cups flour
1 cup dry cocoa powder
½ tsp. salt
1 cup sour milk
2 tsp. vanilla
1 cup hot water
2 tsp. baking soda
FILLING:
4 cups confectioners sugar, divided
2 egg whites, beaten
1 tsp. vanilla
1½ cups vegetable shortening
1. To make pies, cream sugar, oil and eggs together thoroughly in a large mixing bowl.
2. In a separate bowl, sift together flour, cocoa powder, and salt.
3. Add these dry ingredients to creamed mixture alternately with sour milk.
4. Stir in vanilla.
5. In a small bowl, dissolve baking soda in hot water.
6. Stir into batter until smooth.
7. Drop batter by rounded teaspoons onto cookie sheets.
8. Bake 8-10 minutes at 400°.
9. Remove from oven and allow to cool.
10. While pie tops/bottoms are cooling, make Filling.
11. In a medium bowl fold 2 cups confectioners sugar into beaten egg whites.
12. Stir in 1 tsp. vanilla.
13. Beat in shortening until smooth.
14. Beat in remaining 2 cups confectioners sugar until smooth.
15. Assemble pies by spreading a dab of filling over a cooled bottom and topping it with a second cookie.
Creamsticks
Makes about 2½ dozen doughnuts
PASTRY:
1 cup milk
1 cup warm water
2 pkgs. yeast
½ cup vegetable shortening
²⁄³ cup sugar
2 eggs, beaten
1 tsp. salt
6 cups flour
vegetable oil for deep-frying
FILLING:
3 tsp. flour
1 cup milk
1 cup vegetable shortening
1 cup sugar
1 Tbsp. vanilla
2½ cups confectioners sugar
TOPPING:
1 cup brown sugar
half a stick (4 Tbsp.) butter
¹⁄³cup milk
½ cup vegetable shortening
2 cups confectioners sugar
1. To make pastry, begin by scalding 1 cup milk. Allow to cool to room temperature.
2. In a separate bowl, dissolve two packages yeast in one cup warm water.
3. In a large mixing bowl, cream ½ cup shortening with ²⁄³cup sugar, 2 beaten eggs, and 1 tsp. salt.
4. Combine cooled milk and dissolved yeast with creamed mixture.
5. Add flour 2-3 cups at a time (for a total of about 6 cups), and mix until you get a soft dough.
6. Cover and let rise in a warm place until double in size.
7. Roll out on a floured surface.
8. Cut dough into rectangular strips, approximately 4 inches by 1 inch. Place on baking sheets about 1 inch apart.
9. Cover and allow to rise again in a warm place until almost double in size.
10. Deep fry in vegetable oil.
11. Cool and cut slits in top.
12. While pastry is cooling, make filling.
13. Make a paste by combining 3 tsp. flour and 1 cup milk in a medium saucepan over medium heat.
14. Stir continuously until mixture boils and becomes smooth.
15. Remove from heat and allow to cool completely.
16. Combine 1 cup shortening, 1 cup sugar, and 1 Tbsp. vanilla in a large mixing bowl.
17. When smooth, mix with flour and milk mixture until well blended.
18. Stir in 2½ cups confectioners sugar.
19. Force filling into creamsticks with a cake decorator or cookie press.
20. Make topping by combining 1 cup brown sugar, 4 Tbsp. butter, and ¹⁄³ cup milk in a medium saucepan.
21. Bring mixture to a boil, stirring frequently to prevent sticking.
22. Cool.
23. Blend in ½ cup shortening and 2 cups confectioners sugar.
24. Spread topping over filled creamsticks.
Molasses Cookies
Makes 7-8 dozen cookies
3 sticks (1½ cups) butter, softened
2½ cups brown sugar
3 eggs
1 cup Bre’r Rabbit molasses
7 cups flour
2 tsp. cinnamon
2 tsp. ginger
1 Tbsp. baking soda
granulated sugar
1. In a large bowl cream butter and brown sugar together.
2. Add eggs and molasses.
3. Stir in flour, cinnamon, ginger, and baking soda to form a firm dough.
4. Pinch off about 1 rounded tsp. dough and roll into a ball.
5. Roll each ball in granulated sugar.
6. Place on cookie sheet and flatten a little to make a cookie shape.
7. Continue until all batter is used.
8. Bake 10 to 12 minutes at 350°.
Apple Pie with Crumb Topping
Makes 1 pie
FILLING:
1½ cups water
1 cup brown sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
1 Tbsp. butter
2 to 3 cups grated apples
9” unbaked pie shell
CRUMB TOPPING:
1 cup brown sugar
1 cup dry old-fashioned, or quick, oatmeal
½ cup flour
3 Tbsp. butter, softened
1. Combine water, 1 cup brown sugar, cornstarch, and cinnamon in a large saucepan.
2. Heat over low heat to dissolve sugar and cornstarch. Stir frequently to prevent sticking.
3. Add 1 Tbsp. butter and grated apples.
4. Remove from heat.
5. Spoon filling mixture into pie shell.
6. Combine brown sugar, dry oatmeal, and flour in a good-sized bowl.
7. Cut butter into dry ingredients to create crumbs, none larger than pea-sized.
8. Sprinkle crumb topping uniformly over apple filling.
9. Bake at 350° for 45 to 60 minutes, or until well browned.
Chicken Stew
Makes 6-8 servings
3 cups cooked chicken, deboned and cut in chunks
1 qt. chicken broth
2 tsp. granular chicken bouillon
2 cups potatoes, cubed
2 cups peas
2 Tbsp. onion, chopped
2 cups sliced carrots
1 Tbsp. parsley
1 tsp. salt
pepper to taste
flour
water
1 box buttermilk baking mix
1. Put first 10 ingredients into an 8-qt. kettle.
2. Cover and bring to a boil.
3. Reduce heat. Simmer until vegetables are soft.
4. Thicken or thin with water and/or flour as desired.
5. Make dumplings according to buttermilk baking mix box.
6. Drop dumplings on top of cooked stew.
7. Simmer until dumplings are cooked through.
Baked Macaroni and Cheese
Makes 4-6 servings
2 cups cooked macaroni
half a stick (4 Tbsp.) butter
3 Tbsp. flour
2 cups milk
2 cups cheddar cheese, shredded
½ cup white American cheese, shredded
½ tsp. salt
dash of pepper
3 Tbsp. butter
¾ cup bread crumbs
1. In a large saucepan melt half a stick butter.
2. Over low heat, stir in flour until sauce is smooth.
3. Gradually add milk. Continuing over low heat, cook and stir constantly for 2 to 3 minutes, or until sauce bubbles and thickens.
4. Stir in cheese. Continue heating until cheese melts and sauce is smooth.
5. Stir in salt and pepper.
6. Place cooked macaroni in a greased 9 × 13 baking dish.
7. Pour cheese sauce over macaroni.
8. In a small saucepan, melt 3 Tbsp. butter. Stir in bread crumbs.
9. Cover macaroni and cheese with buttered bread crumbs.
10. Bake uncovered 1 hour at 350°.
Homemade Baked Beans
Makes 20-25 servings
1 gallon Great Northern beans, drained
1 lb. bacon, cooked until crisp and drained
1 medium onion, diced
1 Tbsp. salt
¾ cup brown sugar
½ cup molasses
1 cup ketchup
1 pt. tomato juice
2 tsp. cinnamon
1. Pour beans into a six-quart roast pan.
2. Crumble cooked bacon over beans.
3. Add remaining ingredients and stir together.
4. Bake covered 2-3 hours at 350°. Stir at the end of each hour. Beans are done when they’re heated through and are the consistency that you want.
Red Beet Eggs
Makes 24 servings
1 dozen hard-boiled eggs
1 qt. pickled red beets with juice
1. Cool eggs and peel.
2. Place in a good-sized jar or bowl.
3. Pour pickled red beets, including juice, over eggs.
4. Stir so each egg is surrounded completely by juice. Make sure eggs are fully submerged in juice.
5. Cover. Chill in refrigerator overnight.
6. Cut each egg in half lengthwise and serve.
The Glossary
Cape—An extra piece of cloth which Amish women wear over the bodices of their dresses in order to be more modest.
Covering—A fine mesh headpiece worn by Amish females in an effort to follow the Amish interpretation of a New Testament teaching in I Corinthians 11.
Dat—A Pennsylvania Dutch dialect word used to address or to refer to one’s father.
Dichly—A Pennsylvania Dutch dialect word meaning head scarf or bandanna.
Doddy—A Pennsylvania Dutch dialect word used to address or to refer to one’s grandfather.
Driver—When the Amish need to go somewhere, and it’s too distant to travel by horse and buggy, they may hire someone to drive them in a car or van.
English—The Amish term for anyone who is not Amish.
Fadutsed—A Pennsylvania Dutch dialect word meaning plain.
Gros-feelich—A Pennsylvania Dutch dialect word meaning vain.
Lebbley—A Pennsylvania Dutch dialect word referring to a small piece of cloth, attached to the center back of the waist of a dress.
Mam—A Pennsylvania Dutch dialect word used to address or to refer to one’s mother.
Maud—A Pennsylvania Dutch dialect word meaning a live-in female helper, usually hired by a family for a week or two at a time. Mauds often help to do house-, lawn-, and garden-work after the birth of a baby.
Mennonite—Another Anabaptist group which shares common beliefs with the Amish. The differences between the two groups lie in their practices. Mennonites tend to be more open to higher education and to mission activity and less distinctly different from the rest of the world in their dress, transportation, and use of technology.
Mommy—A Pennsylvania Dutch dialect word used to address or to refer to one’s grandmother.
Ordnung—The Amish community’s agreed-upon rules for living, based upon their understanding of the Bible, particularly the New Testament. The Ordnung varies some from community to community, often reflecting the leaders’ preferences and the local traditions and historical practices.
Patties down—Putting one’s hands on one’s lap before praying, as a sign of respect. Usually includes bowing one’s head and closing one’s eyes. A phrase spoken to children who are learning the practice.
Running around—The time in an Amish young person’s life between the age of 16 and marriage. Includes structured social activities for groups, as well as dating. Usually takes place on the weekend.
Vocational school—Attended by 14-year-old Amish children who have completed eight grades of school. These students go to school three hours a week and keep a journal — which their teacher reviews—about their time at home learning farming and homemaking skills from their parents.
All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the non-exclusive, non-transferable right to access and read the text of this ebook onscreen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of the publisher.
This is a work of fiction. Names, characters, places, and incidents either are the product of the author’s imagination or are used fictitiously. Any resemblance to actual persons, living or dead, businesses, companies, events, or locales is entirely coincidental.
Running Around (and Such) includes material originally published by the author as these books: Lizzie, Lizzie and Emma, Lizzie’s Carefree Years, Lizzie and Mandy, and Lizzie’s Teen Years.
Copyright © 2010 by Good Books, Intercourse, PA 17534
Cover design by Koechel Peterson & Associates, Inc., Minneapolis, Minnesota
Design by Cliff Snyder
978-1-4532-7588-7
Good Books
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Intercourse, PA 17534
This edition published in 2012 by Open Road Integrated Media
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