It is time for a FIRST Wild Card Tour book review! If you wish to join the FIRST blog alliance, just click the button. We are a group of reviewers who tour Christian books. A Wild Card post includes a brief bio of the author and a full chapter from each book toured. The reason it is called a FIRST Wild Card Tour is that you never know if the book will be fiction, non~fiction, for young, or for old...or for somewhere in between! Enjoy your free peek into the book! You never know when I might play a wild card on you!
Tina Eicher was born and married in the Amish faith, surrounded by a mother and sisters who were great Amish cooks. At fellowship meals and family gatherings, Tina’s dishes receive high praise and usually return empty. She and her husband, Jerry Eicher, author of several bestselling Amish fiction titles, are the parents of four children and live in Virginia.
Visit the author's website.
List Price: $ 14.99
Spiral-bound: 272 pages
Publisher: Harvest House Publishers; Spi edition (October 1, 2012)
Language: English
ISBN-10: 0736943773
ISBN-13: 978-0736943772
AND NOW...A FEW RECIPES FOR YOU TO TRY (CLICK ON PICTURES TO SEE THEM LARGER):
My Thoughts
I am very delighted to have an Amish recipe book in my house. I was very interested in discovering more about the kind of recipes the Amish make regularly as well as the food they eat at home and at gatherings. The cookbook contains recipes for appetizers and beverages, breakfast, cakes, candies, cookies and bars, desserts, grilling, main dishes, pies, quick breads, salads and gelatin salads, soups and sandwiches, vegetables and side dishes as well as yeast breads. Is your mouth salivating already? I bet it is… The index is mostly organized by these sections and then list the recipes found in each of these sections. Throughout the book, you will have tidbits of Amish wisdom, Amish humor as well as part of books written by the authors.
There were many recipes that caught my eye but I decided to go with a dessert for the first one I made out of this book.
Our Canadian Thanksgiving was on October 8th this year and I wanted to make a special dessert for that evening. We had a busy week-end with some of our kids sick and my oldest hurting his ankle (trip to the ER) and ending up with a 3/4 cast on that Sunday (fortunately we learned the following Friday that it was just a bad sprain!), so in a way I wanted to cheer up my family a bit. So I chose to make a White Chocolate Raspberry Torte. Unfortunately, when my husband went to Wal-Mart on that Sunday afternoon to get the frozen raspberries, there were none so he grabbed a mixed berries bag instead. He jokingly said that everyone were doing the same recipe for dessert for the next day.
Ingredients:
Cake
3/4 cup of butter
2 cups of sugar
4 eggs
1 cup while chocolate chips, melted and cooled
1tsp vanilla extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk (or one cup of warm milk with 1 1/2 tbsp lemon juice in it)
Filling
2 cups fresh or frozen raspberries (or mixed berries)
3/4 cup of water
1/2 cup of sugar
3 tbsp cornstarch
Frosting
1 package (8oz) cream cheese, softened
1 cup while chocolate chips, melted and cooled
1 carton (12 oz) whipped topping
Instructions:
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to two greased and flour 9-inch round pans. Bake at 350 for 28-32 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pans. Cool completely.
In a small saucepan, bring raspberries (or mixed berries) and water to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Press raspberries through a sieve; discard the seeds (we decided not to do this step as we don’t mind the seeds but for someone who can’t have seeds this is an important step). Cool. In the same pan, combine sugar and cornstarch. Stir in raspberry puree until smooth. Bring to boil; cook and stir for 2 minutes or until thickened. Cool. Spread between cake layers.
Beat cream cheese until fluffy. Beat in melted chips and fold in whipped topping. Spread over top and sides of cake. Store in refrigerator until ready to serve.
Well, I still had some of the fruit purée and decided to pour it on top of the cake.
The cake was delicious and everyone around the table loved it. Since then I also made another recipe from the cookbook. The Frosted Banana Bars were delicious as well. My husband quickly said that it was becoming his favourite cookbook – and coming from a guy who don’t follow cookbook per say when cooking, it means a lot!
My only disappointment would be that there isn’t pictures of the results of the recipes in the cookbook. I’m a visual kind of person and love to see what it would look like. However, the recipes are easy to follow. Another plus would be to have the nutritional information included for each recipe so that someone can determine how many calories a certain dish can be when you are watching what you eat.
If you are like me and love to discover new recipes and new flavours in your daily meals, I suggest that you look at The Amish Family Cookbook. Not only will you learn how to cook Amish meals but you will also get some insights on the Amish life as well.
The Amish Family Cookbook is available for purchase at your favourite bookstore, even on amazon.ca and amazon.com.It is also available on the Kindle or Kindle app.
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