The Amish Cookie Club
Page 25
Recipes
Why not gather your friends
and start your own cookie club?
To help you get started,
here are some of the recipes mentioned in
The Amish Cookie Club.
EDNA’S CINNAMON ROLLS
1 teaspoon white sugar
1 package active dry yeast
½ cup warm water
½ cup milk
¼ cup white sugar
1¼ cup butter
pinch of salt
2 eggs, beaten
4 cups all-purpose flour
vegetable or corn oil
1½ cups brown sugar
1 tablespoon ground cinnamon
OPTIONAL: 1 cup chopped pecans, divided
Dissolve 1 teaspoon sugar and yeast in warm water and set aside for ten minutes.
Warm the milk in a small saucepan until it bubbles, then remove from heat.
Mix in ¼ cup sugar, ¼ cup butter, and a pinch of salt; stir until melted. Let cool until lukewarm.
In a large bowl, stir together the yeast and milk mixtures, eggs, and 1½ cups flour. Add the remaining flour, a little bit at a time and mixing well before adding more.
Turn out the dough onto a lightly floured surface and knead until smooth and elastic.
Set the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and place in a warm spot, letting it rise until doubled in size.
Melt ¾ cup butter over medium heat and add ¾ cup brown sugar, whisking until smooth. Pour the sugar mixture into greased baking pan and set aside.
Combine remaining brown sugar, ½ cup pecans, and cinnamon and set aside.
Melt remaining butter and set aside.
Turn dough out onto a lightly floured surface, roll into a 20 x 14 inch rectangle.
Brush with half of the melted butter and then sprinkle the top with the brown sugar mixture.
Starting at long side, tightly roll up, pinching seam to seal.
Brush with remaining 2 tablespoons butter.
With serrated knife, cut into 12 to 14 pieces and carefully set them, cut side down, in the baking pan. Set aside, covered, and let rise for 1 hour or until doubled in volume.
Bake in preheated oven at 375 degrees for 25 to 30 minutes.
Let cool in pan for 4 to 5 minutes before inverting them onto a serving platter.
Best served warm.
MYRNA’S SUGAR COOKIES
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1½ cups white sugar
1 cup butter, room temperature
1 large egg
1 teaspoon vanilla extract
Mix together the flour, baking soda, and baking powder and set the mixture aside.
Cream the sugar and butter together until smooth.
Beat in egg and vanilla.
Mix in the dry ingredients.
Roll teaspoonfuls of dough into small one-inch round balls.
Spread out the dough balls onto ungreased cookie sheets.
Bake 10 minutes in a preheated oven at 375 degrees.
Let stand on cookie sheet for a few minutes before removing them to cool on wire racks.
VERNA’S CHOCOLATE CHIP COOKIES
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup shortening
½ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1½ cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda, and salt and set aside.
Combine softened butter with shortening, sugar, brown sugar, and vanilla and beat until creamy.
Beat in the egg.
Slowly add the flour mixture and mix well.
Stir in chocolate chips.
In a preheated oven at 350 degrees, bake on ungreased cookie sheet for 8 to 10 minutes.
VERNA’S EASY BREAD RECIPE
2 cups warm water
⅔ cup white sugar
1 package of active dry yeast
1½ teaspoons salt
¼ cup vegetable oil
6 cups flour
vegetable or corn oil
Dissolve the sugar in warm water and then stir in yeast. Set aside until creamy.
Add the salt and oil into the yeast. Mix well.
Slowly add the flour one cup at a time, mixing well.
Knead dough on a lightly floured surface until smooth.
Place in a well-oiled bowl, and turn dough to coat.
Cover with a damp cloth and set in a warm place, allowing it to rise until doubled in size.
Punch down the dough and then knead again for a few minutes.
Divide the dough into two equal amounts and shape into loaves. Place each one into oiled 9 × 5 inch loaf pans.
Set aside and allow it to rise until dough has risen above the pan.
Bake in preheated oven at 350 degrees for 30 minutes.
Want to read more about the Cookie Club?
Watch for
AN AMISH COOKIE CLUB CHRISTMAS,
available this holiday season!
Sugar and spice make love extra nice . . .
Baking cookies every other Friday for their respective church districts gives Edna Esh and three of her closest friends a chance to give to the Plain community and strengthen their bond with one another. Now, with the blessings of Christmas in the air, they may even whip up a recipe for love . . .
With the holidays around the corner, Edna is busier than ever, juggling her baking with her business serving meals to Englische tourists.
Thank goodness for Mary Ropp’s help—until she breaks her leg. Mary’s daughter, Bethany, is available to fill in, but Edna isn’t so certain. She knows Bethany is so painfully shy that she’s never even courted, never mind interacting with Englische tourists!
How will she be able to interact with her customers?
But the remedy may be closer than they think . . .
When Bethany gets into a scrape with her bicycle, a personable, talkative young man comes to her rescue, and even accompanies her home. And he’s none other than John Esh—Edna’s oldest son. When he stops by again the next day, Mary gets an idea. Soon, with the encouragement of the Cookie Club, Bethany is indeed helping Edna, and spending more time around the Esh household—and John. As Bethany slowly comes out of her shell, it seems she and John have much in common—maybe enough to inspire a winter wedding—and the club’s sweetest creation yet . . .
photo credit: Cat Zimmerman, CZ Mustangs
ABOUT THE AUTHOR
Sarah Price is the ECPA and Amazon bestselling author of Amish romances, including the #1 Amazon bestseller, An Amish Buggy Ride, and First Impressions: A Contemporary Retelling of Pride & Prejudice, a salute to Jane Austen from an Amish perspective. She comes from a long line of devout Mennonites, including numerous church leaders and ministers, and brings over thirty years of experience of living among the Amish to her books. Her involvement with the Amish dates back to 1978 when she wrote her first novel, Fields of Corn, while studying anthropology and writing at Drew University. She was drawn to the culture of the Amish of Lancaster County, where she continues to be involved with numerous Amish communities and is considered family by some and friend by most others. A former college professor with advanced degrees in Communication, Marketing, and Educational Leadership, Sarah Price now writes full time. Please visit her online at www.SarahPriceAuthor.com.
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