Published by Love Inspired on October 18th 2016
Holiday Greetings From Amish Country
The Midwife’s Christmas Surprise by Marta Perry
Three years ago, the man Anna Zook hoped to marry left her and their Amish community for the English world. Now devoted to proving her abilities as a midwife, Anna has given up on marriage and children for herself. But when Benjamin Miller returns, now a changed man, can delivering a Christmas baby reunite these two hurting hearts?
A Christmas to Remember by Jo Ann Brown
When a little girl leads shop owner Amos Stoltzfus to an Amish woman in distress, he rushes them to his family’s farm. “Linda” has no memory and doesn’t know if the sweet child is her daughter or even her kin. As Christmas arrives and Linda’s identity is revealed, will Amos be able to claim his holiday guests as his own?
Jo Ann Brown
Bon Appétit and a Book: A delicious recipe to enjoy alongside the book with an image.
Recipe: Grandma Loveland’s Graham Cracker Pie (a Thanksgiving tradition):
For the 9 inch pie crust:
1 1/4 cups of crushed graham crackers
1/4 cup of sugar
6 tablespoons of butter
Measure the dry ingredients into a bowl. Melt butter and add to the mixture. Toss with a fork. Pour all but a couple of tablespoons of the mixture into a 9 inch pie pan and press up to the edges with fork.
Bake at 350 degrees for 7 minutes. Set aside.
2 boxes of vanilla pudding (instant is okay)
Prepare as instructed on the box. When properly thickened, pour into the prepared graham cracker crust. Refrigerate.
For meringue (which I make about 3 hours before it’s to be served, so the meringue doesn’t have time to contract or sweat):
3 egg whites
6 tablespoons of sugar
½ teaspoon of vanilla
Put the egg whites in a bowl and beat until frothy. Add the sugar a little bit at a time (a tablespoon or less at a time), beating at top speed between each addition. Keep beating until the meringue is stiff (stands up even after you move the spoon). Add vanilla.
Spread across the top of the pie filling. Sprinkle with remaining graham cracker mixture.
Cook for 8-10 minutes until the meringue is lightly browned.
Remove from oven and put in the refrigerator. Serve pie chilled.
from Marta Perry
Bon Appetit and a Book:
Pennsylvania Dutch women, including the Amish, traditionally make home-made noodles to serve in or with a variety of dishes. The recipe I use comes from my mother, and her mother, and probably many generations beyond that, and here I am passing the secrets on to my granddaughter Georgia!
Home Made Noodles
In a large bowl, mix together 1 whole egg and 3 egg yolks. Add flour, stirring in, until the dough is firm enough to handle. Turn out onto a floured board and let rest for a few minutes. Then roll out until the dough is very thin. Cover the sheet of dough with tea towels and let dry for 2-3 hours. When the dough is dry and you are ready to cook the noodles, bring a 3-4 cups of chicken broth to a simmer. Cut the dough into quarters for easier handling and roll each piece up jelly-roll style. Cut into very thin slices and shake out so that they don’t stick together. Drop into the chicken broth and simmer for 20-30 minutes, adding salt if desired. The noodles are delicious in pot pie, but my family likes them ladled onto a scoop of mashed potatoes for a double-carbohydrate treat!
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