Recipes

These recipes were taken from the Heritage Country Harvest Cookbook. Published in 2001. Anyone who has an Amish cookbook knows that there are lots of good recipes - some parts of the recipe you just have to figure it out on your own how it works :o) I wrapped them in plastic cling wrap and put them in the freezer and that worked well for storage. I know, also, that there are some egg white substitutes out there for those concerned about food safety. I just used the real deal.


Little Debbie Cookies

Filling - make this first:
3 egge whites_______________1 1/2 c Crisco(creamed)
2 tsp. vanilla______________5 Tbsp four
4 c powdered sugar__________4 Tbsp milk

Beat egg whites; then stir in vanilla and milk. Add powdered suger, Crisco and flour; beat well. Put filling between cookies while still warm.

Cookies:
1/2 c butter_________________1 tsp salt
1/2 c Crisco_________________2-3 c flour
3 c brown sugar______________2 tsp cinnamon
4 eggs_______________________1 tsp baking soda
3 c quick oats_______________1 1/2 tsp nutmeg(opt)
2 tsp vanilla

Cream together brown sugar and shortening. Add egss and beat well; add vanilla and dry ingredients. Bake at 350 - 12-14 minutes.



Pumpkin Whoopie Pies

2 c brown sugar_________________1 tsp baking powder
1 c vegetable oil_______________1 tsp baking soda
1 1/2 c pumpkin (15oz can)______1 tsp vanilla
2 eggs__________________________1 tsp cinnamon
3 c flour_______________________1/2 tsp ginger
1 tsp salt______________________1/2 tsp cloves

Cream sugar and oil. Add pumpkin and egss; cream again. Add rest of ingredients. Mix well. Drop by spoonful onto greased cookie sheet. Bake at 350 - 10-12 minutes.

Cora Byler's Whoopie Pie Filling

1 egg white or whole egg - beaten______2 c powdered sugar
1 Tbsp vanilla_________________________3/4 c Crisco
2 Tbsp flour___________________________small container of marshmallow cream
2 Tbsp milk

Beat egg; add vanilla and mix. Add flour, milk, powdered sugar and Crisco and beat well. Add marshmallow cream.