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Gloria’s favorite holiday recipes

By Gloria Yoder, the Amish Cook

Dec. 24, 2024 3:42 pm

Southeast Iowa Union offers audio versions of articles using Instaread. Some words may be mispronounced.

Here are some of our family’s favorite recipes to enjoy around the holidays. I hope you enjoy them!

Holiday White Chocolate Cheesecake

CRUST

  • 1 1/4 cup flour
  • 2 tablespoon powdered sugar
  • 1 teaspoon grated lemon peel
  • 1/2 cup butter, chilled and cubed

Filling

  • Four 8 oz packages cream cheese, softened
  • 1 1/4 cup sugar
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 2 tablespoons heavy whipping cream
  • 1/2 cup sour cream
  • 2 teaspoons vanilla
  • 4 eggs
  • 10 ounces white baking chocolate, melted and cooled
  • 2 teaspoons grated lemon peel
  1. Place a 9-inch spring form pan on a double thickness of heavy duty foil (about 18 inch square) securely wrap foil around pan & set aside.
  2. In a small bowl combine crust ingredients until crumbly.
  3. Press onto the bottom and one inch up the sides of the prepared pan.
  4. Place on a baking sheet & bake at 325 for 25-30 minutes or until golden brown.
  5. Cool on a wire rack.
  6. In a large mixing bowl beat the cream cheese, sugar, flour, lemon juice, cream and vanilla until well blended.
  7. Add eggs, beat on low speed just until combined, stir in white chocolate and lemon peel.
  8. Pour into crust.
  9. Place pan in a large baking pan; add 1 inch hot water to the larger pan.
  10. Bake at for 65-85 minutes or until center is just set and to appears dull.
  11. Remove the pan from water bath.
  12. Cool on a wire rack for 10 minutes.
  13. Carefully run a knife around the edge of pan to loosen sides. Cool one hour longer.
  14. Refrigerate overnight.
  15. Remove from sides of pan before slicing.

OLD-FASHIONED AMISH TURTLE CANDIES

  • 1/3 pound white chocolate
  • 1/2 pound pecan halves
  • 1 can sweet condensed milk
  • 1 pound milk chocolate

INSTRUCTIONS

  • Melt white chocolate in double-boiler or microwave, then spoon dabs on wax or parchment paper. Dabs should be 1” in diameter.
  • Press three pecan halves side by side into each dab of chocolate. Leave until the white chocolate is set.
  • Place an unopened can of condensed milk in a 3 quart kettle , cover completely with water.
  • Bring to a boil and boil gently for 3 hours.
  • The can needs to be covered at all times, so keep monitoring how much water is in your kettle and add more if needed.
  • Remove from heat. Let can set in water until it is room temperature.
  • Remove from can and spread 1 rounded teaspoon of caramelized milk on top of the pecans.
  • Melt milk chocolate in a double boiler or microwave then spoon on top of caramel, covering all but the tips of the pecans.
  • Let set and enjoy!
  • Saltines or graham crackers
  • 1 cup butter (use only 1/2 cup for crunchier candy)
  • 1 cup brown sugar
  • 1 1/2 cups chocolate chips

Instructions

1. Put a single layer of saltine or graham crackers side by side (with 4 sides touching one another) on a 10 by 15-inch rimmed cookie sheet, lined with parchment paper.

2. Bring butter and brown sugar to a rolling boil. Boil for three minutes.

3. Spread mixture on top of crackers.

4. Preheat oven to 400 degree.

5. Bake crackers with sauce, for 5 minutes.

6. Remove from heat and immediately sprinkle with 1 1 /2 cups chocolate chips. Let set three minutes and then spread melted chips over with a butter knife.

7. Cool and break into sized pieces of your choice.
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