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Long Johns

   Dissolve yeast in lukewarm water. Heat milk to boiling point. Add sugar, lard, and salt to hot milk and cool to lukewarm. Then add yeast mixture. Add flour. Cover and let rise. Work it down, let rise again, then roll out and cut in pieces. Let rise and fry n deep fat.
Filling:
   Mix flour and sugar. Then mix with milk and cook. When cold, add vanilla. Cream white sugar and Crisco. Then ad flavor and milk mixture. Add 1 cups or more powdered sugar; cream well. When Long Johns are cooled, cut tops and fill with filling.
1 pkg. yeast
1/2 cup lukewarm water
1 pint milk
1/2 cup sugar
1/2 cup lard
1 tsp. salt
6 cups Robin Hood flour

Filling:
1 rounded tsp. flour
1/2 Tbsp. sugar
1/2 cup milk
1/2 tsp. vanilla
1/2 cup white sugar
1/2 cup Crisco
1 cup or more powdered sugar
 

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When Norman and Marlena Miller, along with the entire Evart, MI Amish community, set out to compile their family favorites, they did so with a song and plenty of inspirations. And that's exactly the recipe they used for Cooking With Praise. This cookbook has a delicious spread of Amish favorites: Potato Salad, Poor Man's Steak, Tator-Tot Casserole, and Oreo Pudding, to name a few. Then there are the seven sections for those who watch their diet. Then like a good cook who adds a pinch of this and a dash of that, bringing the taste to perfection, the Millers have added hymns and inspirational thoughts throughout. Cooking With Praise is ready for your table and your guests. 450 recipes. 254 pages. Spiral bound with laminated covers. Fully indexed.
Cooking With Praise
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