Amish Onion Pie Food

AMISH ONION PATTIES RECIPE - (4.5/5)

Steps:

• Mix together dry ingredients. Add milk and stir, batter will be thick. dd onions and mix throughly. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons in hot oil. Flatten slightly and brown on both sides until nice and crisp. Drain on paper towels. As my son puts it, now gobble them up!

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

AMISH ONION PATTIES

Steps:

• Mix together the dry ingredients, then add the milk.
• This should make a fairly thick batter.
• Add the onions and mix thoroughly.
• Drop the batter by spoonsful into hot oil about an inch deep.
• When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
• Fry until golden on the second side (about 3-4 minutes).
• Drain on paper towels.

AMISH ONION PATTIES

Steps:

• In a large bowl, mix the sugar, flour, cornmeal, salt, baking powder, and black pepper until combined.
• Mix the onions into the dry ingredients, then add the milk until well combined.
• Place the oil in a skillet or frying pan and heat it on the stovetop. Once the oil is hot enough, place 4-5 patties (1/4 cup each) in the pan.
• Cook until lightly brown, then flip and cook the other side. Transfer the onion patties to paper towels.
• Serve warm.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes.
• Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally.
• Remove from the heat; set aside.
• In a bowl, combine the flour, cornstarch, baking powder and sugars.
• Cut in 1-1/4 cups butter until mixture resembles coarse crumbs.
• Melt the remaining butter.
• In a bowl, whisk the eggs, milk, sour cream and melted butter.
• Make a well in dry ingredients; stir in egg mixture just until moistened.
• Spread into a greased 10-inch springform pan.
• Spoon onion mixture over the dough.
• Place pan on a baking sheet.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
• Serve warm.

AMISH TOMATO PIE

Steps:

• Chill pie dough for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking sheet on the lower oven rack.
• Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels or a clean cloth and cover with more paper towels or another clean cloth. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well.
• Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans.
• Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F (200 degrees C). Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes.
• Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes.
• Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool.
• Place bacon-leek mixture, Cheddar, Fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine.
• Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes.
• Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving.