I came across this Amish cookbook during my last trip to the library. We have the most amazing library in my town. They have a very popular summer reading program for the kids and it has become quite the place to hang out for both young and old alike, but I digress.
For some reason I am always drawn to Amish recipes. I suppose it brings back so many childhood memories. Amish cooking harkens back to my family’s German and Hungarian roots. So many Amish recipes are similar to what my mother cooked when I was growing up. Simple fare actually, but time tested and always delicious.
So many immigrants from Germany arrived here to the United States after WWII and the recipes they brought along with them reflect their resourcefulness in making delicious meals from the most simple, inexpensive ingredients they could get their hands on.
I remember stories that my father would share about how food in Germany was rationed after the war, and there was never enough to eat. My grandmother had seven hungry mouths to feed. Many nights their meals consisted of boiled potatoes with milk. Meat was an expensive protein source and in short supply so they raised rabbits and chickens. Meat was a luxury saved for Sunday dinner, not something they had at every meal.
One recipe my mother often made during Lent was Schupfnudeln mit Kraut (you can find the recipe here). It’s one of my all time favorite comfort foods. Flour, potatoes, eggs, a little salt, add some sauerkraut and paprika; simple inexpensive ingredients that would fill everyone’s belly for just a few pennies per serving. Amish recipes are similar in that they typically use very simple ingredients, the recipes typically make a ton of food, and the meals are often very starch laden so they fill you up for very little cost.
If you are low carb or keto, this recipe may not be for you, but if you are a carb loving junkie like I am, you are going to really enjoy this recipe.
You can totally make the biscuits called for in the recipe from scratch, which my mother and grandmother would have done but, because I am a working mom, and do not have hours on end to spend cooking in the kitchen, I used refrigerated biscuits from the supermarket to make these apple turnovers. They turned out freakin amazing!!!!
Start by peeling two to three tart apples (I used Granny Smith apples). Remove the core and dice each apple into a small dice. You want approximately 2 cups diced apples.
In a saucepan combine the diced apples with 2/3 cup sugar, 1/2 teaspoon cinnamon, and a 1/4 cup butter.
Simmer the mixture, stirring it occasionally until the apples are tender. Remove from heat and and stir in the juice from 1/2 a lemon. Allow the mixture to cool.
Separate the biscuits and roll each one out into a long oval shape, about 5 inches long.
Place a tablespoon of the apple filling on one half of the biscuit.
Fold the dough over the filling and seal the edges using a fork. Be sure the edges are well sealed or the filling will leak out when frying them.
Fry the turnovers in 375 degree hot oil for about a minute on each side or until they are golden brown.
Drain on paper towels.
Serve warm with a dusting of powdered sugar.
These were so stinkin’ good! I wolfed down two and wanted another but I was just too full to eat another one, but I wanted to!!!!! The crust was light, crisp with a little crunch. The filling was apple cinnamony goodness!!!
Delicious served al a mode with vanilla ice cream!
This recipe makes 10 turnovers.