Here in mid-Michigan, the Amish folk with their quaint buggies and rustic clothing are not an unfamiliar sight. Rosie and I go to Napanee, Indiana to visit Amish Acres once in a while, because they have one of the best - although heavy! - menus in the area.

One of their specialties is baked goods - pies, cookies, and breads. In Charlotte, north of us about 12 miles, it is not unusual to see an Amish buggy tied up in the parking lot of the local Wal-Mart with the Amish ladies selling their baked goods.

One of my favorites is peanut butter pie. I ran across this recipe while looking through my over 1 million searchable recipes the other day, and thought I would share.

Enjoy…

Amish Peanut Butter Cream Pie

3/4 c Powdered sugar
1/2 c Smooth peanut butter
1 c Sugar; divided
3 c Milk; divided
3 Eggs; separated
6 tb Cornstarch; divided
3 tb Flour
1/4 ts Salt
2 tb Butter
2 ts Vanilla; divided
1 Pie shell; baked
1/4 ts Cream of tartar

Beat together the powdered sugar and peanut butter until the mixture is
crumbly; set aside. In a large, heavy saucepan, combine 2/3 c sugar and 2
cup milk; heat to scalding or until bubbles start to form on the bottom. Do
not let it boil.

Meanwhile, in a medium bowl, beat the egg yolks to mix; blend in 3 T
cornstarch, flour and salt. Stir to make a paste. Whisk in the remaining 1
cup cold milk, whisking until the mixture is smooth. Pour in some of the
hot milk mixture, stirring to combine.

Add mixture in bowl to the milk in the saucepan. Cook over medium-low heat,
stirring constantly, until the mixture bubbles up in the center. Add the
butter and 1 t vanilla. Remove from heat and let custard cool. Preheat oven
to 350 degrees. Sprinkle 2/3 of the crumbly peanut butter mixture in the
bottom of the baked (and cooled) pastry shell. Pour the cooled custard
mixture over the top.

In a large mixer bowl, place the egg whites, cream of tartar and remaining
1 teaspoon vanilla. Beat until stiff peaks form. Gradually, while beating,
add the 4 tablespoons remaining sugar and 3 T remaining cornstarch.
Continue beating until whites are very think and glossy. Spread on top of
pie; sprinkle the remaining peanut butter mixture on top.

Bake for 10 to 15 minutes; watching carefully, or until the meringue is
golden brown. Cool.

Peace,

Charlie~

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Sbiten, the traditional beverage for wintertime in Russia, is a drink with a long, colorful history. Sbiten has a long history, having been around since the fourteenth century. Traditionally, Sbiten was served from oft-heated copper samovars by the
sbitenshchik, who served it up until the beginning of the twentieth century on Russian street corners.

I have always loved all things Russian. For the past twenty years, I have collected stamps from Russia and outlying territories, and have an extensive collection in 2 large Scott’s Standard books. One of my favorite composers and pianist is Kostia, whose haunting music of his Russian homeland is a beautiful listening experience. If I am particularly stressed out, it is Kostia I turn to.

Sbiten is made in different ways, both non-alcoholic and alcoholic. It is the perfect antidote for long cold winters, something Russia is famous for. Here in Michigan, it is a real treat for us old folks that hate winter.

The word Sbiten comes the from the verb sbit–to beat or to pound. The herbs and spices are ground in a mortar, and then mixed with honey or molasses. It is allowed to ferment for a short period, and then mixed with water to make a slightly alcoholic drink.

Replacing the water with a good Cabernet Sauvignon makes for a more lively drink, one to be appreciated by all. It is also fortified with brandy or vodka for a more potent libation.

The basic recipe for Sbiten:

3 1/2 cups water
2 cups honey
3 cinnamon sticks
2-3 cardamom pods, seeds removed, toasted and crushed
1/3 Tsp ground ginger
1 TBS whole cloves
2 dried chili peppers (optional)
2 TBS raspberry or apricot jam

Combine all ingredients in a medium saucepan and bring to a slow boil over medium heat. whisk continuously to insure honey is well mixed.
Remove from heat and allow to come to room temperature.
Strain liquid through cheesecloth into an airtight bottle for storage and refrigerate until ready to bottle.

I buy 750 ml Cobalt Blue EZ Cap bottle from the local brewmeister to bottle anything like Sbiten to present as a gift during the holiday season. Add some fancy ribbon, a foil cap to the bottle, and a gift card. For about $8 USD you have a wonderful gift to present to friends or co-workers. A case of the Cobalt Blue bottles runs about $15.00…

Enjoy!

Peace,

Charlie~

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Rosie and I made goulash tonight, and as always it is to die for. We use (1) 14.5 oz any brand diced tomatoes w/ diced chilis, (1) can 14.5 oz stewed tomatoes w/ jalapeno peppers, and 1 TBS good chili powder when we make it. We also add a can of water from one of the empty cans, and add a generous portion of whole wheat elbow macaroni. A one pot meal, easy to fix! It is great for a cool fall evening such as it is here.

Enjoy…

1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tsp. paprika
3 lbs. lean chuck or rump, cut in 1
1/4 inch cubes
3 tbsp. vegetable oil
1 1/2 c. chopped onions
Clove of garlic, mashed
1 can (16 oz.) condensed beef broth
1/2 c. water
1 can (1 lb. 14 oz.) tomatoes
1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 1/2 tsp. caraway seeds
1/2 c. water
1 c. dairy sour cream
1 1/2 pkgs. (12 oz.) med. noodles,
cooked and drained, mix with 1/4
c. butter

Combine flour, salt, pepper and paprika in paper bag; add meat; shake to coat well.
Reserve flour mixture.
Heat oil. Brown meat on all sides; remove meat, saute onions and garlic in oil.
Add meat, broth, 1/2 cup water, tomatoes, 1/2 teaspoon salt, 1/4 teaspoon pepper, bay leaf and caraway seeds.
Cover, simmer 2 hours, stirring occasionally. Remove bay leaf.
Blend 3 tablespoons reserved flour mixture and add 1/2 cup water, add to pot and stir constantly over low heat until thickened. Stir in sour cream. Toss noodles with butter. Serve with goulash.

hungarian-goulash

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