Crash Potatoes

Ingredients

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)Bake in a 450 degree oven for 20-25 minutes until golden brown.

Chicken Gyros

Chicken Gyros

2 chicken breasts, cut into strips
 1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons garlic, chopped
1/2 teaspoon oregano {dried}
1/2 teaspoon cumin
1/2 teaspoon onion {powder}
1 teaspoon salt

In a bowl or bag, place all of the ingredients together and mix well. Marinate for up to 2 hours. Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 3-4 minutes per side.

Tzatziki Sauce

1 cup cucumber, finely chopped
1/2 cup greek yogurt
1/4 cup sour cream
1 teaspoon mint
1 teaspoon cilantro
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Mix all of the ingredients together and let sit for at least 1 hour before using.

Condiments:

pita bread lettuce tomatoes, sliced red onion, thinly sliced tzatziki sauce {recipe above} Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sauce.

Apple Strudel aka Apfelstrudel

ingredients

1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners' sugar (optional)

directions

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.

Helper:

Make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

Ingredient Note:

For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.

Recipe Note:

The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.

Doughnuts From Refrigerated Biscuit Dough

1 can refrigerated biscuit dough (any brand)

1 quart vegetable oil

1 cup sifted confectioners' sugar

3 to 4 tablespoons maple syrup

Clean pop bottle lid

Small mixing bowl

Mixing spoon

Heavy pan for deep frying

Paper towels for draining

Serving dish

Cut centers out of biscuits with clean pop bottle lid. Save centers and fry seperately from doughnuts.

In a small mixing bowl, mix together powdered sugar and maple syrup until no longer lumpy. Set aside.

In heavy pan or deep fryer, fry two to three doughnuts at a time until golden brown; turn and fry second side until golden brown. Remove from oil and place on paper towel to get off excess grease.  Temp should be about 375 for best results.

Immediately dip in maple glaze. Put on serving dish and serve immediately.  OR as an alternative, just coat them in sugar and enjoy.  Couldn't get much simpler than that!

Amish Potato Fritters

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• 1 cup mashed potatoes


• 1 egg


• 4 rounded Tbsp. flour


• 1/2 tsp. baking powder


• 1 tsp. salt


• 1/4 cup milk

Mix all ingredients together in the above order and fry in skillet with melted shortening 1/4 inch deep. When brown around the edges and cakes are rather well set, turn and brown on the other side. Serves 4-6.

 

Amish Friendship Bread

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By request I'm adding some traditional Amish and German recipes from my repertoire over the coming days.  I will start with this one.  I used this one many years ago and kept it going, it make great muffins.  Enjoy and don't forget to have fun with these!

Do not be afraid to try something new.  I have yet to post any complicated recipes so no need to worry that something is too difficult.  If it's too difficult, I don't do it! ;)

Amish Friendship Starter

1 cup sugar

1 cup milk

1 cup all-purpose flour

Combine the ingredients in a large deep glass or plastic container. Cover lightly. If the container has a lid, leave it slightly ajar or place a piece of cheesecloth over the container and secure with a rubberband. Store at room temperature. Stir every day for 17 days. On day 18 do nothing. On days 19, 20 and 21 stir. On day 22, stir and add 1cup of flour, 1 cup sugar and 1 cup milk. Stir again. On days 23, 24, 25, and 26 stir. On day 27 add 1 cup of flour, 1 cup of sugar, and 1 cup of milk. Stir. You should now have about 4 cups of starter. Give 2 friends each 1 cup and keep 2 cups for yourself. Use 1 of the two cups in the Amish Friendship Bread recipe and use the other to keep the starter going. When you give the starter away include these instructions:

Keeping a starter going: Do not refrigerate and do not use a metal spoon when stirring the starter. On day 1 (the day you receive the starter), do nothing, On days 2, 3 and 4 stir. On day 5 stir in 1 cup flour, 1 cup sugar, and cup milk. Pour mixture into large glass mixing bowl; cover lightly. The mixture will rise. On days 6, 7, 8, and 9 stir. On day 10 stir in 1 cup flour, 1 cup sugar, and 1 cup milk. Stir. Give 2 friends each 1 cup. Keep for yourself 1 cup to make Friendship Bread and one cup to keep the starter going.

 

Amish Friendship Bread
1 cup starter
2/3 cup vegetable oil
2 cups all-purpose flour
1 cup sugar 3 eggs
1 1/2tsp baking powder
1-1 1/2 tsp. cinnamon
1/2 tsp. vanilla
1/2tsp salt
1/2 tsp. baking soda
Your choice of raisins, chocolate chips, nuts, seeds, apples, dates etc.

Combine all ingredients and mix well. Place batter in well greased and sugared 9x5x3 inch loaf pan. Bake at 350*F for 45-50 minutes. Cool 10 minutes before removing from pan.

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