"Shipshewana Amish Backroads" recipes

These yummy treats are from the LaGrange County Convention & Visitor's Bureau guide. Learn more at http://www.visitshipshewana.org/

Peanut Butter
10 lb. Peanut Butter
9 qt. marsh mellow cream
6 c. brown sugar
6 c. white sugar
6 c. water
1 lb. butter
2 tsp.maple flavoring

Heat the sugars and water until just about boiling. Melt the butter and mix remaining ingredients together.

credit to: LeAnne Yoder, M&L Acres Homestyle Banquets

Chocolate Chip Pudding Cookies
2 eggs
1/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
1 c. oleo
1 tsp. baking soda
2-1/2 c. Gold Medal flour
1 sm. box vanilla instant pudding
1 c. chocolate chips

Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

credit to: Freida Rober, Davis Mercantile

Apple Butter
2 qts. applesauce
2 c. karo syrup
2 tbsp. vinegar
6 c. sugar
1 tsp. cinnamon

Combine all ingredients. Bake at 250 degrees for 2-3 hours stirring every 1/2 hour. Put into jars and seal.

credit to: Edna Hochstetler, Kids Kreation

"Home Remedies:

Bee Sting: moisten salt and soda for a bee sting. Place on spot!

Insect Bites: A little dab of toothpaste will take itching and swelling out fast.

Sunburns: Cider vinegar splashed on sunburns is cooling and soothing."

Janet's Vegetarian Samosas

You Need:
3 potatoes
1 package frozen peas
1 small package sesame seeds
1 package cranberries
1 package raisins
1 cup lentil beans
1 tsp cumin
1 tsp curry
1 tsp ginger
1 pinch chili powder
philo dough
1 egg, beaten
a large bowl, potato masher, oil, frying pan, spatula

To Do:
1. Boil, peel and mash the potatoes in the large bowl.
2. Boil the lentils and peas. Add them to the bowl.
3. Mix in the sesame seeds, cranberries, and raisins.
4. Add the cumin, curry, ginger and chili powder. Mix well.
5. Fold the philo dough into triangular pockets. Brush on beaten egg to hold the dough in desired shape.
6. Fill the philo pocket with the mixture from the bowl.
7. Seal the dough by brushing with beaten egg and closing.
8. Fry the samosa in oil until light golden brown on both sides.
9. Let cool to enjoy. Serve with hummus or yogurt sauce.

Note:
This recipe wasn't spicy enough for my taste. Add more spice as desired!

"It should have a better name than this" fruit dessert

You will need:
sugar cookie dough
raspberries, strawberries, kiwis
cream cheese flavored frosting
baking pan

To do:
Spread the cookie dough out flat over the bottom of the pan.
Bake the cookie dough.
Once cooled, frost the dough with the frosting.
Slice the strawberries and kiwis, and place them in the frosting, covering all of the frosted cookie.
Cut into squares, serve and enjoy!

Blueberries with Lemon Creme

This is a yummy, healthy snack! It is a great treat to enjoy on a hot summer day. This recipe is from the St. Joe Diet Center.

You Need:
1 pint of fresh blueberries
1 cup of fat-free whipped topping
2 cartons of no-fat lemon yogurt (8 oz. size containers)
1 tablespoon grated lemon peel
extra lemon peel and blueberries for garnish, if desired

To Do:
In a medium bowl, fold the whipped topping into the yogurt.
Add lemon peel to the mixture.
Layer the blueberries and the yogurt mixture into 4 parfait glasses.
Top each with lemon peel and blueberries.
Serve chilled.

Each serving (1 glass, 1/2 cup) = 1/2 fruit, 1/2 dairy

Shar's Thanksgiving Corn Casserole

You Need:
3 eggs
2 boxes of Jiffy corn muffin mix
1 stick of butter
1 cup of shredded sharp cheddar cheese
2 cans of whole sweet corn
2 cans of cream of corn
1 pint of sour cream (regular 15 oz. size)
1 9" x 13" pan

To Do:
Pam or grease the pan.
Mix all ingredients and pour into the dish.
Bake at 350 degrees for 45 minutes or 400 degrees for 30 minutes.
It is done when the top is light brown and the middle is solid.

Enjoy!

Pedro's Pico de Gallo

3 large Tomatoes, diced
1 small Onion, diced
about 5 sprigs Cilantro chopped
1 to 2 Fresh Serrano or Jalapeño seeded and minced (leave the seeds in if you want it hot)
juice from 1/2 a lemon
garlic powder just a pinch
* Salt to taste

Mix and enjoy!

Whole Wheat-Blueberry Muffins from Biggest Loser Pound for Pound Challenge

Whole wheat flour and a touch of honey update classic blueberry muffins. From eatbetteramerica.

Prep Time:15 min
Start to Finish:35 min
makes:12 muffins

Topping
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon

Muffins
3/4 cup fat-free (skim) milk
1/4 cup canola or soybean oil
1/4 cup honey
1 egg
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup Cascadian Farm® frozen organic blueberries (do not thaw)

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup. In small bowl, stir together topping ingredients; set aside.
2. In large bowl, beat milk, oil, honey and egg with spoon until well blended. Stir in flours, baking powder and salt just until dry ingredients are moistened (batter will be lumpy). Gently fold in blueberries.
3. Divide batter evenly among muffin cups (cups will be full). Sprinkle with topping.
4. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean and muffins are golden brown. Immediately remove from pan.

High Altitude (3500-6500 ft): Decrease baking powder to 2 teaspoons. If using paper baking cups, spray with cooking spray before adding batter.

Nutritional Information
1 Muffin: Calories 170 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 230mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 10g); Protein 4g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains *% Daily Values are based on a 2,000 calorie diet.