Best Old Amish Cookbook Flannel Cakes Recipes

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FLANNEL CAKES - BEST PANCAKES EVER



Flannel Cakes - Best Pancakes Ever image

This recipe comes from my Mother's first cook book. The American Woman's Cook Book, copywrited in 1938. To this day, these are still the best pancakes I've tasted. Light, fluffy and delicious!

Provided by Bev I Am

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 eggs, separated
2 cups milk
1 tablespoon melted shortening

Steps:

  • Sift flour, salt and baking powder together.
  • Beat egg yolks and add milk and shortening.
  • Beat in flour with a rotary beater (or electric mixer).
  • Fold in stiffly beaten egg whites.
  • Bake on hot griddle, turning to brown both sides.
  • Makes 24.

FLANNEL CAKES



Flannel Cakes image

This is the world's best pancake recipe. It comes from the "American Woman's Cookbook", circa 1938, revised 1970. I learned to make these because my mother's pancakes sank like lead in your stomach. These float like air! I like to serve these with jam instead of syrup.

Provided by Amy - Ellies Mommie

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 eggs, separated
2 cups milk
1 tablespoon oil

Steps:

  • In a small bowl, sift together dry ingredients.
  • In a large bowl, beat egg YOLKS only.
  • Add milk and oil to egg yolks and mix well.
  • In a separate bowl, beat egg whites until stiff peaks form.
  • Stir dry ingredients into the egg yolk and milk mixture.
  • Fold egg whites into batter.
  • Be sure to FOLD and not STIR so that the egg whites retain as much air as possible.
  • Measure out by the 1/4 cupful onto a griddle or skillet over medium high heat.
  • When bubbles just start to"pop" in the batter and edges are set, flip over.
  • Pancake will puff up and rise as it cooks.
  • Cook until just golden brown.
  • If you are going to hold the pancakes in the oven until you serve them, undercook the first ones so that they continue to cook in the oven.

HAYMAKER'S SWITCHEL



Haymaker's Switchel image

from an old Amish cookbook...which is a seventeenth-century Garorade...you can sometimes find this old-fashioned recipe in SouthWest cookbooks.. This recipe was even found in an old colonial "receipt" book...Thought I would post it to share...

Provided by grandma2969

Categories     Beverages

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 5

1 quart cold water
1 cup dark brown sugar
1 cup apple cider vinegar
1/2 cup light molasses
1 tablespoon ground ginger

Steps:

  • In large pitcher, combine all the ingredients and stir well. Chill and serve -- .

Nutrition Facts : Calories 346.7, Fat 0.1, Sodium 45.2, Carbohydrate 86.5, Fiber 0.2, Sugar 76.6, Protein 0.1

AMISH FUNNEL CAKES



Amish Funnel Cakes image

From http://www.cooks.com/rec/doc/0,236,155183-233205,00.html You'll find funnel cakes at fairs and carnivals and Summer festivals, but none will compare with those that you make at home using this Pennsylvania Dutch recipe! The potato flakes give the funnel cakes an extra moist texture.

Provided by csbndc

Categories     < 30 Mins

Time 26m

Yield 8 8-in. cakes, 8 serving(s)

Number Of Ingredients 12

2 cups oil (vegetable or peanut for frying)
3 large eggs
2 1/4 cups milk
2 tablespoons potato flakes, dry (optional)
1 teaspoon vanilla
4 cups all-purpose flour, sifted
1 tablespoon baking powder
1/4 teaspoon ground mace (optional)
1/2 teaspoon salt
1 cup light brown sugar, lightly packed in cup
1 1/2 cups confectioners' sugar
1 tablespoon cinnamon

Steps:

  • In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
  • In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
  • In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
  • Stir brown sugar into the sifted flour mixture until no streaks remain.
  • Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
  • Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
  • You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
  • When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
  • Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
  • Remove using a slotted spoon to paper towels to drain.
  • Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
  • Serve warm. Makes eight 8-in. cakes.

AMISH FUNNEL CAKE



Amish Funnel Cake image

I found this recipe a few years ago, having a craving for a funnel cake I found about 10 that sounded good, and simple, but this one was the best tasting one that I found...and yes, of course it would be the last one that I tried out of the 10 or so that I found. Splenda works well in place of sugar also.

Provided by Tayders momma

Categories     Lunch/Snacks

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 -4 cups flour
3 eggs
2 cups milk
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar, for topping
oil (for frying)

Steps:

  • Beat the eggs, then add the milk and sugar.
  • sift 2 cups of flour to baking powder and salt.
  • add to the milk, sugar, and egg mixture.
  • mix well, adding more flour to mixture until it becomes a smooth batter and not too thick.
  • The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter.
  • put your finger over the bottom and add the cup of batter. remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash a little.
  • gradually 'swirl' the batter outward in a circular motion or criss cross back and forth to make a cake about 7 to 8 inches around.
  • Check it with a pair of tongs and turn it when the bottom becomes golden brown.
  • it's usually pretty fragile and will probably try to break on you when flipping. when both sides are done -- remove and place and paper towel to drain oil.
  • you can top with powdered sugar, syrup,etc --
  • enjoy. It will make about 6 cakes.
  • If you don't have a funnel, you can twist a paper plate into a 'funnel', it will probably be a little messy unless you can tape it up or something.

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