By LOVINA EICHER
Here are five of the Amish Cook's favorite Christmas recipes. Most of these were passed on to Lovina Eicher by her mother, Elizabeth Coblentz, who originally wrote the column.
Church Windows for Christmas
1 stick of oleo
12 oz. chocolate chips
5 oz. colored miniature marshmallows
1 c. nut meats
1 c. coconut (optional)
Melt oleo and chips until creamy. Fold in marshmallows.
Spread nut meats (and coconut, if you choose) on wax paper. Cover with marshmallow-chocolate mixture. Roll up like a jelly roll. Refrigerate until solid. Slice and serve.
Amish Fruit Cake
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. ginger
1 c. brown sugar
2 eggs
Pinch of salt
3/4 c. sour cream
1/4 c. sour milk
1 c. molasses
1 c. nut meats
1 c. prunes
2 c. cooked raisins
1/4 t. cloves
3 c. flour
1 c. chopped dates
Dissolve baking soda and baking powder in sour milk. Add flour. Add cinnamon and ginger. Mix in the rest of the ingredients and bake at 300 degrees to 350 degrees for one hour or until toothpick comes out clean. Other fruits may be substituted such as dried apples, etc.
Peanutty Squares
1 c. peanut butter
1 c. peanuts
2 c. marshmallow creme
1 stick margarine
4 c. Cheerios
1 c. brown sugar
Melt together peanut butter, marshmallow creme and margarine. When blended together, add Cheerios. Stir in brown sugar. Pat into buttered 9-inch-by-13-inch pan. Cool and cut into squares.
Homemade Gingerbread Cookies
2 c. flour
1 t. baking powder
1/4 t. baking soda
1 t. cinnamon
1/2 t. ginger
1/3 c. sugar
1/2 c. shortening
1/2 c. molasses
3 T. hot water
Combine all ingredients in a large bowl. Blend well. Chill dough at least one hour before handling.
Roll out dough on floured surface to 1/8 of an inch of thickness. Use gingerbread man cookie cutter.
Place on ungreased cookie sheet. Bake at 400 degrees for 8-10 minutes. Cool and decorate.
Peanut Butter Cups
1 lb. margarine
2 lbs. peanut butter
3 lbs. powdered sugar
Melted semi-sweet chocolate
Mix peanut butter and margarine, then work in powdered sugar.
Shape into balls the size of big marbles.
Dip in melted chocolate and cool.
Lovina Eicher is Old Order Amish. She hand-writes this column from her home in southern Michigan. Anyone with cultural or cooking questions can send them to: Lovina Eicher, The Amish Cook, P.O. Box 2144, Middletown, OH 45042. Read all of her columns online at www.record-eagle.com/amishcook.
