Amish Baking

I have been really enjoying baking from a family cookbook that my Amish cousins gave us for Christmas last year.  They make everything from scratch, so I am able to use the organic flour that is not enriched and it is so much better for all of us without the artificial vitamins added to it.  The recipes are so simple and so good.  Here are a few pictures of what I have made so far.

Corn bread

Pizza with Rich's homemade pepperoni sausage

Apple pie with a crumb topping.

The pie and the corn bread turned out so good that I baked another bunch of muffins and a pie and took it over to Rich's folks house for Sunday dinner.

This is how I make our cinnamon raisin bread.

 

My bread has a yellow color because I add turmeric to the dough.  I found out that turmeric makes the vitamin B and iron that is naturally in flour more bio available.  Between the turmeric and the bread starter I use, with all the probiotics in it, makes a wonderful and healthy bread.

 

This loaf turned out perfect!  We love to make French toast out of it.

 

This are my new chocolate chip cookies I made.  I put the recipe together myself.  I am using Sorghum flour in my pancakes and cookies now.  It is a gluten free flour.  I had to change the regular chocolate chip cookie recipe as with sorghum, it needs more body to the recipe or it will make the cookies super thin and crisp.  Here is the recipe:

 

2 1/2 cups sorguhm flour, 1/4 cup ground flax seed, 1 tsp baking soda, 2 tsps baking powder, 3/4 cup brown sugar, 3/4 cup granulated sugar, 1/2 cup butter- softened, 2 eggs, 1/2 cup of sourdough starter, 1 tsp vanilla extract, 1- 12 oz package of chocolate chips

Preheat oven to 375 degrees. Combine flour, baking soda, baking powder and set aside. Combine brown sugar, granulated sugar, butter and vanilla and beat until creamy. Add eggs and starter and mix well. Add dry ingredients and mix well. Stir in chocolate chips. Drop by spoonfuls on cookie sheet with parchment paper. Bake 8 - 10 minutes.