Tag Archives: Amish Mennonite recipes

Sweet Potato Crunch 2

Sweet Potato Crunch 2

3 Cups boiled mashed sweet potatoes

2 eggs

¼ cup butter

½ cup coconut

1 teaspoon vanilla

Mix well and pour into a greased baking dish 9×9 should work well.

Topping

¼ cup butter

½ cup whole wheat flour

½ cup brown sugar

1 cup chopped nuts (walnuts or pecans work well)

Mix topping ingredients and sprinkle over sweet potato mixture. Bake covered at 350 for 25 minutes then uncover and bake additional 15 minutes

Butternut Casserole

Butternut Casserole

2 pounds Butternut Squash

½ cup chopped onion

2 tablespoons butter

2 ½ cups herb seasoned croutons

½ teaspoon salt

1/8 teaspoon pepper

1 cup chicken broth

1 ½ cup cooked cubed chicken

½ cups shredded cheese (American or cheddar)

Halve squash remove seeds and pulp place cut side down in shallow baking dish. Bake at 375 until tender about 45 minutes. Remove squash from the skin and mash.

In a sauce pan cook onion in butter till tender, stir in croutons, salt and pepper. Add broth and toss, stir in mashed squash and meat. Place mixture in 1 and ½ quart casserole dish and cover. Bake at 375 about 30 minutes or until bubbling, uncover top with cheese and return to oven bake 15 minutes.

Mom’s Pumpkin Pie

Mom’s Pumpkin Pie

3 eggs beaten

2 cups pumpkin or butternut squash puree

¾ cup brown sugar

½ teaspoon salt (we use sea salt)

1 teaspoon Cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

1 2/3 cups evaporated milk (Or 1 2/3 cups milk and 1 tablespoon cornstarch)

Mix dry ingredients, mix separately pumpkin and eggs, add dry ingredients to egg mixture.  Pour into pie crust and bake on bottom rack at 350 for 35 min or until middle is set.

Baked Squash Halves

Baked Squash Halves

2-4 Acorn or butternut squash cut in half

16 oz. browned sausage (one package)

½ cup packed brown sugar

1 cup plain bread crumbs

First prepare squash by cutting in half and removing seeds.

*Tip to cut squash easily use a big knife and a small tack hammer and tap on the top of the knife to split them apart.

Bake squash cut side down on a cookie sheet until soft approx. 1 hour at 375.  Mix the browned sausage and bread crumbs along with the brown sugar and stuff into the squash cavity.  Return the now stuffed squash to the oven until golden brown approx. 20 minutes.

Butternut Squash Bake

Butternut Squash Bake

1/3 cup butter

¾ cup sugar

1 teaspoon cinnamon

1 egg (lightly beaten)

1 can (5oz) evaporated Milk

1 teaspoon vanilla extract

2 cups mashed (cooked) squash

Topping

½ cup rice crispy cereal

¼ cup brown sugar

¼ cup chopped pecans

2 tablespoons butter

Mix butter and sugar, beat in egg, milk and vanilla. Stir in squash (mixture will be thin) pour into a greased 9 x 13 cake pan. Bake uncovered at 350 for 45 minutes. Combine topping ingredients, sprinkle over casserole return to oven for 5-10 minutes or until bubbly.