Last updated: July 09. 2014 2:25PM - 558 Views
Lovina Eicher



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These are some requested recipes from readers as part of our “summer recipe series.” The Amish Cook will return in its regular format later in the month. Enjoy!


An Amish Cook reader in Highland, Indiana requested a recipe for blueberry muffins with a splash of lemon. Try this recipe which comes from an Amish settlement in Maine where blueberries are plentiful during the summer!


BUTTERMILK BLUEBERRY LEMON MUFFINS


Makes 24 muffins


3 cups flour


2 teaspoons baking powder


1 teaspoon baking soda


1 /2 teaspoon salt


1 cup softened butter


1 1/ 2 cups sugar


4 eggs


2 1 /2 tablespoons lemon juice


2 tablespoons grated lemon zest


1 teaspoon vanilla


1 cup buttermilk


2 cups blueberries


GLAZE


1 1 /2 cups powdered sugar


3 tablespoons lemon juice


1 tablespoon lemon zest


Preheat the oven to 350°F. Lightly greased muffin tins or line tins with cupcake papers.


In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.


In a medium mixing bowl, cream the butter and sugar until thoroughly blended. Beat in the eggs, one egg at a time. Add lemon juice, lemon zest, and vanilla until smooth in consistency. Beat in flour mixture and buttermilk, alternating dry ingredients with buttermilk, adding about 1/3 each time. The mixture should be smooth and creamy. Fold in the blueberries and mix until the blueberries are even distributed throughout the batter. Pour the batter into the muffin tins, filling the tins about half full, Bake until the muffin tops are golden, 20 – 25 minutes. Allow to cool about 5 minutes. In a small mixing bowl, combine the sugar, lemon juice, and lemon zest until a smooth consistency is achieved. Apply to the muffin tops while still warm.


A reader in Kalkaska, Michigan requested a recipe for ham loaf. This is a great Amish recipe from Iowa.


HOMEMADE HONEY HAM LOAF


1 pound fresh ground turkey


1 pound ground ham


1 cup bread crumbs


1 egg


1 teaspoon salt


1/8 teaspoon pepper


3 /4 cup milk


SAUCE


1 /2 cup clover honey


2 /3 cup brown sugar


1 teaspoon dry mustard


1 /2 cup water


1 / 4 cup vinegar


Grind meat. Mix ground meats, bread crumbs, egg, salt, pepper, and milk. Shape into a loaf. Bake at 350 for one hour. For the sauce, mix the brown sugar, dry mustard, water, and vinegar together. Pour sauce over loaf. Bake for one more hour.


A reader in Oelwein, Iowa requested a recipe for milk gravy, easy and perfect for campfire meals of biscuits and gravy!


HOMEMADE MILK GRAVY


Ingredients:


1/4 cup pan drippings (bacon drippings or sausage drippings)


1/4 cup all-purpose flour


2 cups milk or heavy cream, room temperature


Salt and pepper to taste


Remove the bacon or sausage and place on a plate to drain. Using the same frying pan, over medium high heat add flour and stir until brown with a whisk or fork. Slowly add the milk or cream until the gravy is thick and smooth. Season with salt and pepper. Serve over biscuits.


Amish cook Lovina Eicher is Old Order Amish. She hand-writes her weekly column by lantern light from her Michigan home. Readers with culinary or cultural questions can write to: The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Viewpoints expressed in these opinion pieces are the work of the author. The Daily Advocate does not endorse these viewpoints or the independent activities of the author.

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