Old Order Amish Baked Oatmeal with Apple Recipe - Make a Buttery Amish Dish
Having been inspired by visiting an Amish family, I am making Baked Oatmeal, Amish-style this morning. Recipe is from Pathway Publishers It's eyes-roll-to-the-back-of-the-head-good.
Recipe follows...
Hand Egg Beater, non-electric. I know this is a hard sell. People want electric. But let me tell you--I got rid of my electric hand-held egg beater and now have 3 of these egg beaters in great condition. Note the different sizes of the bottom metal. I found I don't prefer the really narrow ones, but they are good for some things. It is easy to use these handheld blenders, or handheld egg beaters. A Dover egg beater was the original invention, and if you search for Dover egg beater you'll find they're antiques. But for everyday use...see the video on how effective they are...the egg beaters from the 20th century work the best.
Hoosier Cabinets! I used to search daily on eBay for a Hoosier cabinet. I already have a hoosier-style cabinet (see video!) but I love to Window Shop.
Amish Cookbooks--I prefer Amish cookbooks published by different Amish communities, and that are used by Old Amish cooks. Search on eBay for spiral bound Old Order Amish recipes. The cover will not have a picture of a person on it.
BAKED OATMEAL
2 cup butter, melted
2 eggs
2 cup brown sugar
3 cups quick oats
2 tsp. baking powder
1 tsp. salt
1 cup milk
Cream together butter, eggs, and sugar. Add remaining ingredients and pour into 9 X 13 inch pan. Bake at 350 deg. for 20 to 30 min. Serve with milk and fresh or frozen fruit.
Amish Apple Brownies - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Amish Apple Brownies Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 ts : Cinnamon
1/2 c : Pecans; or Walnuts
2 c : Baking Apples; Peeled,chopped
1/2 ts : Salt
1 3/4 c : Sugar
2 c : All-purpose Flour
1 ts : Baking Powder
1 ts : Vanilla
1 ts : Baking Soda
1 c : Butter; Softened
2 : Eggs; Well Beaten
Homemade Apple Bread Recipe - Laura Vitale - Laura in the Kitchen Episode 487
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Maple Apple Blondie. Holiday Baking
These chewy Maple Apple Blondies taste like sweet apple pie and a perfect dessert for the holidays. A delicious blondie with warm apple filling and a maple glaze is a delectable combination. And eaten with a cup of coffee or a glass of milk is a special treat.
Maple Apple Blondie
Ingredients
Apple Filling
2 large apples peeled and chopped
1 tbsp butter
2 tbsp brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon
Blondie
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup butter
1/4 cup white granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp cinnamon
Maple Glaze
2 tbsp butter
1/4 cup pure maple syrup
1/4 tsp vanilla
1/8 tsp cinnamon
1/2 cup powder sugar
Instructions
Preheat oven to 350 degrees and line an 11 x 7 baking dish with parchment paper.
Apple Filling
Combine all ingredients in a small sauce pot and cook on med - low heat for about 5 to 10 minutes until apples are softened and mixture slightly thickened. Remove from heat and allow to cool.
Blondies
Cream room temperature butter and sugars until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla. In a separate bowl, mix flour, baking powder, salt, and cinnamon together. Add the dry ingredients to the wet ingredients and mix until well combined. In the bottom of the baking dish, spread half the blondie batter evenly, using a spatula or your hands.
Spread apple filling evenly over the blondie batter. Top with remaining blondie batter and spread evenly. Bake for 25 to 30 minutes, or until the top is golden brown and a tooth pick comes out clean.
Maple Glaze
Melt butter, maple syrup, vanilla, and cinnamon over low heat. Once melted together, remove from heat. Stir in powdered sugar, and whisk until fully combined. Allow to cool for 10 minutes so glaze can thicken. Pour glaze over the bars and let cool completely to set. Slice into squares and enjoy!
Thyme to Cook WV
My Grandmother's Apple Cake (Made Better)
This recipe is a slight modification of my grandmother’s popular Jewish Apple Cake Recipe (for those of you who don’t like change, I’ve made notes so you can make it exactly as her recipe is written!)
RECIPE:
Ingredients
Topping
½ cup granulated sugar 100g
1 Tablespoon ground cinnamon
3 cups apples peeled, cored, and diced. I use Granny Smith 375g
Cake
3 cups all-purpose flour 375g
1 ½ cups granulated sugar 300g
1 cup light brown sugar firmly packed (200
1 Tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ cup canola oil or vegetable oil (115ml)
½ cup unsalted butter melted (113g)
4 large eggs room temperature, lightly beaten
⅓ cup buttermilk or orange juice (80ml)
2 ½ teaspoons vanilla extract
13×9 baking pan (Affiliate Link):
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
00:29 Preheat oven to 350F (175C) and lightly grease the sides and bottom of a 9×13 baking pan.
00:34 Prepare topping by whisking together ½ cup sugar and 1 tablespoon cinnamon. Measure out just 2 tablespoons of the mixture and pour over your apples. Toss until all apple pieces are coated and then set aside.
01:13 In a separate large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt until well-combined.
01:57 Make a well in the center and add oil, butter, eggs, buttermilk, and vanilla extract. Stir the liquid ingredients together until combined and then carefully fold the dry and wet ingredients together until well-combined (but don’t over-mix).
03:08 Add apples and stir until combined.
03:17 Spread batter into prepared pan and sprinkle the top evenly with remaining topping mixture. Transfer to 350F (175C) oven and bake for 40-45 minutes if using a metal pan or 50-55 minutes if using a glass dish. Cake will be done when a toothpick inserted in the center comes out clean or with a few moist crumbs (no wet batter!). Since it’s a somewhat dense cake, sometimes I like to use a knife to make a small cut in the center of the cake and make sure it’s baked through.
Notes
The Old-Fashioned Way:
My grandmother’s recipe was done by mixing together the cinnamon, sugar, and apples first and setting aside. She used all granulated sugar and no brown (2 1/2 cups/300g total), all oil and no butter (so 1 cup oil total) and orange juice instead of the buttermilk. Half the batter was layered into the pan, then the apple/cinnamon/sugar mixture, then the rest of the batter, and it was baked for approximately 1 1/2 hours.
Bundt pan
This recipe may be made in a well-greased bundt pan. Toss the apples and topping mixture together and portion half the batter, then the apple/topping mixture, then the rest of the batter and bake approximately 1 1/2 hours.
Storing
Store in an airtight container (or covered with foil or plastic wrap) at room temperature for 5 days. May be frozen for several months.
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Apple Brownies
Apple Brownies
Ingredients:
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.