Wednesday, October 12, 2011

Images of Lebanon county's Amish community, with grape recipe's from our own Jean.

Small Amish girls playing in the backyard.
A tight fit for this Amish buggy
Amish farm in the background
A bird house waiting for its quest's

Amish buggy that had passed me by 20 seconds before

Where I live in New York State is grape country. Right now it is Grape Season in the Finger Lakes of New York State. So I thought you might like some grape recipes. In our area most of the grapes are Concord but other purple grapes can be used. Jean

Grape Pie

4 Cups Concord Grapes

3/4 cup Sugar

2 Tablespoons quick-cooking tapioca

1 Tablespoon lemon juice

Pastry for one 2-crust 9-inch pie

2 Tablespoons butter

Two hours before preparation, slip skins from grapes and reserve the skin. In medium saucepan over high heat, heat grape pulp to boiling, occasionally stirring; reuce heat to low and simmer for 5 minutes, constantly stirring. Press pulp through sieve into medium bowl to remove seeds. Add grape skins, sugar, tapioca, and lemon juice; mix well. Let minxture stand while preparing pastry. Preheat oven to 425 degrees. Line the bottom of the pie plate with one of the pastry crusts. Fill with grape mixture and dot with butter. Prepare top crust and make a decorative edge. Bake 25 minutes or until golden.

Grape Cheesecake

                 1 9-inch graham cracker crust

1 8-ounce pkg. cream cheese

2 cups milk

1 pkg. lemon instant pudding

1 cup Basic Concord Grape Filling

Soften cream chesse, blend with 1/2 cup milk. Add 1 1/2 cups milk and the pudding mix. Slowly beat just until well mixed, about 1 minute. Do not over beat. Pour into graham cracker crust. Chill at least one hour. Just before serving, remove from pan and spread 1 cup Grape filling on the top.

Grape Filling

6 cups Concord grapes

2 cups sugar

6 tablespoon cornstarch

1 teaspoon lemon juice

Slip skin from grapes, set skins aside. Bring pulp to a boil; reduce heat and simmer for 5 minutes. Press through sieve to remove seed. Add skins to pulp, bring to boil and simmer for 20 minutes. Combine sugar and cornstarch, mixing until well blended. Add this and the lemon juice to the pulp mixture, bring to a boil again, and cook for 5 minutes until thick. Cool. May be stored in tightly covered container in refrigerator for several days or grozen.

Grape Bread

3 eggs

1 cup vegetable oil

2 cups sugar

1 1/2 cups concord grape basic filling

2 teaspoons vanilla extract

3 cups flour

1 teaspoon baking soda

1/2 teaspoom baking powder

1 teaspoon cinnamon

1 teaspoon salt

3/4 cup walnuts and/or coconut (optional)

3 cups slipped Concord skins

Blend together eggs, oil, sugar, Basic Concord Grape Filling and vanilla. Sift together dry ingredients, add to grape mixture. Stir only until well moistened. Fold in nuts, coconut and grape skins. Pour into 2 greased and floured 9" x 5" X 2" bread pans. Bake at 325 degrees for 60 minutes or until loaf tests done.

The Amish cook on Thursday. And a post from myself on Friday  of the Intercourse Heritage Festival part 3 with a recipe from Jean.



I've created this website out of my own interest in the Amish/Mennonite culture and of living in the country. Its a place for people who are interested in the Amish like myself, and its also a place to share Images of the beautiful country side that is all around me. my name is Richard, and I live very close to an Amish settlement here in Pennsylvania. This site is dedicated to my mother, who had started all of this by taking me as a child to Lancaster,pa from our apartment in the Bronx projects..........THANK YOU MOM............... Richard