Moravian Sugar Cake Amish Cooking Dessert Recipes

To proof the yeast, add a pinch of sugar to the yeast in war water. If it foams, it is good. Hot liquid will kill the yeast action, thus the lukewarm water. In large mixing bowl, cream the eggs, sugar and shortening till smooth. Gradually add warm milk and mashed potatoes, stirring a bit, then add the yeast, mixing well. Add flour, a cup at a time, until dough is stiff enough to turn out on a floured board. knead until dough is soft and spongy, about 10 to 15 minutes by hand or if done in a food processor, mix until it forms a ball. Place in large greased bowl in a draft-free warm place and cover with damp towel. Let dough double in size, approximately 1 to 3 hours, punch down and divide dough. Place in greased pie pans or large cookie sheets, covered, and let double in size again, approx. 1½ hours. Spread melted butter on top of cakes, punching holes in dough about 1 inch apart with fingers. Be careful not to punch to the bottom of the pan, but only halfway down. Mix the topping thoroughly and pour into the holes in the dough. Sprinkle remaining crumbs over top and sprinkle with cinnamon. Bake in a preheated 350° F oven for 20 minutes or until golden and fully baked on the bottom. Serve warm with coffee or tea or as a dessert.

1 package (1 Tbs) dry yeast, dissolved in 1/2 cup lukewarm water
2 eggs
1/2 cup sugar
2/3 cup shortening
1 cup hot riced or mashed potatoes (if using instant, use water for liquid and do not add salt)
1 cup scalded milk, cooled to warm
1½ teaspoons salt
6 to 7 cups all purpose flour
1/2 cup melted butter

Topping:
2 pounds light brown sugar
1/2 cup flour
4 Tbs butter
sprinkle with cinnamon

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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