Amish Cinnamon Bread

Naan

Ciabatta

https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/

Easter Bread

To Try – Dipping Oil – Bonefish Copycat

  • ¾ Cup Extra Virgin Olive Oil
  • 1 Teaspoon Minced Garlic
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Crushed Red Pepper
  • ½ Teaspoon Salt

Instructions

  1. Combine all ingredients in a medium mixing bowl.
  2. Stir/whisk until fully combined.
  3. Use immediately or store in a jar or airtight container in the pantry or fridge. Good for about 2 months.

S’mores Cookie Cups

  • 1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)
  • 1/4 cup powdered sugar
  • 6 Tablespoons melted butter
  • 12 marshmallows (regular size, not mini)
  • 2 full size Hershey bars, unwrapped and divided into 24 pieces (typically one half of one of their divided pieces, although the picture looks like it showing a full piece)

Directions:

  • Preheat oven to 350F.
  • In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
  • Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
  • Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
  • Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
  • Set the oven to broil. Place the pan of s’mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
  • Top each marshmallow with one piece of the Hershey’s Chocolate Bar. Allow the s’mores to cool for 15 minutes, then use a butter knife to lift them from the pan

Aunt Karen made these and they were delicious.  Her recipe had the marshmallow on the top and the chocolate in the middle.

Potatoes Quartered – Grandma Risoleo

  • Peel, wash, quarter, and pat dry the russet potatoes
  • Fry on each side in extra light olive oil until brown
  • Place potatoes in a pan to bake, adding large garlic pieces or small cloves, and the leftover olive oil in the pan
  • 350 degrees until can easily poke a fork through them

Delicious.

4/14/25 – Learned that these have to be made last and served hot.  Once they sit they lose something. Served them with fried chicken and I did the chicken last.  Put the potatoes back in the oven to heat up and they weren’t as good.

 

Ham-Chipped Barbeque

½ bottle Chili Sauce-Heinz

½ bottle ketchup

½ tsp. Sugar

1 Tbsp. Worcestershire sauce

1 Tbsp Butter

sweet relish

1 lb. Isaly’s chipped ham.

Cook all ingredients except sweet relish until thick.  Add sweet relish and ham.

Pudding – Chocolate GF DF

  • ½ cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • 2 ¾ cups milk alternative like oat milk
  • 1 teaspoon vanilla extract

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk.  Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.  Remove from heat, and stir in vanilla.

Pudding – Chocolate

  • ½ cup white sugar
  • 3 tablespoons unsweetened cocoa powder
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • 2 ¾ cups milk
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Stir together sugar, cocoa, cornstarch, and salt in a saucepan. Place over medium heat, and stir in milk.  Bring to a boil, and cook, stirring constantly, until the mixture thickens enough to coat the back of a metal spoon.  Remove from heat, and stir in butter and vanilla.