| The Wooden Spoon Cookbook 17 year-old Miriam Miller is the youngest of three generations of Amish cooks. In this cookbook she shares over 500 heirloom family favorites, such as her Grandmother's Bob Andy Pie, her mother's Homemade Bread and her own Soft Batch Cookies. Along with these recipes, find stories from Miriam about her family, their home, some of Miriams fond memories of childhood. Contents include the following categories: Miriam's Favorite Salads, Breads & Rolls, Main Dishes, Soups, Pies, Cakes & Cookies, Desserts, Snacks & Candy, Miscellaneous, Miriams Favorite Salad Dressing. SAMPLE RECIPES MOM'S HOMEMADE BREAD Miriam's Mother Ingredients: 1 cup Lukewarm Water 1 Tbsp. Salt 1 Tbsp. Brown Sugar 1/2 cup Shortening 2 Tbsp. Yeast 1 quart Warm Water 1 cup sugar Flour Directions: In a small bowl, take 1 cup lukewarm water and mix brown sugar and yeast in it. In a large bowl, mix sugar, salt, shortening, and 1 quart warm water. Add 4 cups flour and beat well. Add yeast mixture. Add 3 more cups of flour and beat well. Keep on adding flour 1 or 2 cups at a time, beating well after each addition. When dough gets too stiff to beat, use your hands to work in enough flour to make a soft dough (greasing hands occasionally). Grease bowl. Turn dough around. Cover; let rise in a warm place. Work down at 45 minute intervals 3 times. Form into loaves. Let rise until double in size. Bake at 350 degrees Fahrenheit for 35 minutes. SKILLET APPLES Ingredients: 4 cooking apples, peeled and sliced 1 tsp. cinnamon 2 Tbsp. Butter 2 Tbsp. Cornstarch 1/2 cup Sugar 1 1/2 cups Water Directions: Combine all ingredients and cook in skillet for about 20 minutes. |
