Amish Photographs by;
Bill Coleman
On this page you'll see several beautiful photographs of Amish people and their homes, taken by Bill Coleman. Pictures of this type are very rare, because the Amish do not like to be photographed.
I have several of Bill's prints and have purchased several for my fathers collection.
Please don't leave without visiting his gallery of prints. Just click on the Amish hats when you're ready.
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"The Amish are a religious group who live in settlements located in 22 of the United States and Ontario, Canada. The oldest group of 'Old Order Amish', about 16-18,000 people, live in Lancaster County, Pennsylvania. The Amish stress humility, family, community, and separation from the world.
The Amish and Mennonites both settled in Pennsylvania as part of William Penn's "holy experiment" of religious tolerance. The first sizable group of Amish arrived in Lancaster County in the 1720's or 1730's."
Most Amish are trilingual. They speak a dialect of German called Pennsylvania Dutch at home; they use High German at their worship services; and they learn English at school. They speak English when they deal with anyone who is not Amish. They pronounce Amish with a broad "a" (Ah-mish).
The Amish are a private people who believe God has kept them together despite pressure to change from the modern world. They are not perfect, but they are a strong example of a community that supports and cares for its members. They are a people apart; they are also a people together.
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LINK TO A RECIPE
Baked Caramel Corn with Nuts / Corn Fritters / Friendship Bread /Half-Moon Pie / Hard, Round Teething Buscuits /Raisin Filled Cookies / Sauerkraut /Shoo Fly / Snitz /Tandy Cakes / Wet Bottom Shoo Fly Pie /Whoopie Pies /
SHOO FLY PIE
2 unbaked unbaked pie shells
2 cups molasses
2 cups hot water
2 eggs, beaten
2 tsp. baking soda
CRUMBS:
1 1/2 cups brown sugar
2 cups flour
3 Tbs. lard
* Mix ingredients for crumbs like you were cutting pie crust and set 2 cups aside for topping.
* Disolve baking soda in the hot water.
* To the remainder of the crumbs, add the beaten eggs, molasses and hot water.
* Divide mixture in half, and fill the pie shells.
* Put the crumbs on top.
* Bake at 450� F. for 10 minutes, then reduce heat to 375� F. for 30 minutes more (or until done).
Yield: 2 pies.
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WET BOTTOM SHOO FLY PIE
2 unbaked pie shells
2 cups flour
1 1/2 cups brown sugar
2 Tbs. shortening
3 eggs, beaten
2 cups molasses
2 cups boiling water
2 tsp. baking soda in an extra cup of hot water
* Mix together flour, sugar, and shortening for crumbs.
* Reserve 2 cups of crumbs for topping.
* To remainder of crumbs, add remaining ingredients.
* Divide liquid into 2 unbaked pie shells.
* Put crumbs on top.
* Bake in moderately-hot oven (425� F.) for 10 minutes.
* Reduce heat to 375� F. for 30 minutes, or until top is dry and done.
Yield: 2 pies
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TANDY CAKES
4 eggs, beaten
1 tsp. vanilla
2 cups sugar
1 cup milk
2 cups flour
2 tsp. melted butter
1/2 tsp. salt
2 tsp. baking powder
* After beating the eggs, add the remaining ingredients
* Mix together and bake on ungreased 10 1/2" X 15 1/2" X 1" jellyroll pan at 350� F., for 12 to 15 minutes
"Do not over bake."
Toppings:
* As soon as it's removed from the oven, smooth on peanut butter, en refrigerate until cold (about 1 hour).
* Melt one 8 oz. Hershey � Bar or a bag of chocolate chips.
* Spread over chilled cake with peanut butter, and chill again.
* Cut into squares
[Editors Note: I prefer to cool the cake, cut it into squares, then top with peanut butter and chocolate. The chocolate gets hard and it's impossible to cut it. ]
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WHOOPIE PIES
1 cup shortening
2 cups sugar
2 eggs
1/2 tsp. salt
2 tsp. vanilla
1 cup Ice-cold water
1 cup sour milk
1 cup baking cocoa
2 tsp. baking soda
4 cups flour
FILLING:
1 egg white, beaten
1 Tbs. vanilla
2 Tbs. flour
2 Tbs. milk
2 cups 10X sugar
2/3 cup Crisco�
3/4 cup marshmallow cream
* Beat eggs, sugar and shortning together, mixing until smooth.
* Add the remaining ingredients and mix until smooth.
* Place by the heaping tablespoon, onto lightly greased cookie sheet.
* Bake at 400� F.
* Cool and spread with filling.
* Put together sandwich style
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CORN FRITTERS
2 cups cooked, drained corn
2 eggs
1/4 cup flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. baking powder
2 Tbs. cream
1 Tbs. sugar
* Mix all together.
"If too thin a dough, more flour can be added."
* Fry in a slightly-greased, hot skillet.
* Serve with a hot syrup.
Yield: 10 - 12 fritters.
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SNITZ
5 lbs. dried apples
3 1/2 quarts water
3 cups sugar
2 Tbs. cinnamon
1/2 tsp. cloves
2 tsp. allspice
3 Tbs. salt
* Wash dried apples.
* Mix sugar with water and apples
* Cook for 1 to 1 1/2 hours.
* Put through food mill.
* Add rest of the ingredients and mix well.
Yield: Approx. 2 gallons of Snitz
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HALF-MOON PIE SNITZ
Enough pie crust for 4 pie shells
Snitz, cooled (from above recipe)
* Form pie crust dough into balls the size of large walnuts.
* Roll dough balls into rounds.
* Mark half of round with pie crimper, and on the other side of the dough, place a large tablespoon of snitz.
* Fold the other half of dough over the filling, shaping it like a half-moon.
* Press edges together.
* Cut off remaining dough with pie crimper.
* Lay on cookie sheets, spacing them an inch apart.
* Prick with fork and brush top with beaten egg.
* Bake in hot oven; 500� F. to 600� F., until golden brown and they slide on cookie sheet.
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SAUERKRAUT
10 lbs shredded cabbage
7 Tbs. salt
* Use good, sound heads of mature cabbage.
* Remove outside green and dirty leaves; wash if necessary.
* Quarter the head and shred.
* Put shredded cabbage and salt in a large bowl and mix with your hands.
* Pack solidly in clean jars (2 pounds fills a 1-quart jar).
* Fill with cold water to within 1/2 inch of the top of the jar.
* Put on cap, screwing the bands firmly tight.
"This will ferment in 3 or 4 days. But you can let it stand for a week or more."
* When fermentation ceases, wash outside of jars.
* Tighten screw bands, if loose.
* Hot-water-bath for 15 minutes.
* Kraut will be ready to use in 4 to 6 weeks.
NOTE: Do NOT use sea salt.
"This sauerkraut tastes much like store-bought."
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BAKED CARAMEL CORN WITH NUTS
1 cup butter
1/2 cup corn syrup
2 cups brown sugar
1 tsp. salt
1 tsp. baking soda
1 Tbs. vanilla
3 or 4 cups of your favorite nuts
6 or 7 quarts of popped corn
* Pop your corn, then mix in the nuts.
* Melt butter; stir in brown sugar, corn syrup and salt.
* Bring to a boil, stirring constantly.
* Boil, without stirring, for 5 minutes.
* Remove from heat and stir in vanilla and baking soda.
* Pour over warm popcorn and nuts.
* Mix well.
* Bake at 225� F. for 1 hour, stirring every 15 minutes.
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HARD, ROUND TEETHING BISCUITS
2 eggs
1 cup sugar, white or brown
2 to 2 1/2 cups flour, white, wheat or a combination
* Combine sugar and eggs, until creamy.
* Gradually add enough flour to make a still dough.
* Roll out and cut into any shape.
* Place on lightly-greased cookie sheet.
* Let stand overnight, 10-12 hours.
* Bake at 325� F. until browned and hard, about 1 hour.
"We added vanilla for flavor. Be sure to bake long, or they'll break easier."
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RAISIN FILLED COOKIES
FILLING:
1 (1 lb.) box raisins, (chopped)
Juice of 1 lemon
2 cups brown sugar
2 Tbs. flour
1/2 cup water
1/2 tsp. salt
DOUGH:
2 cups brown sugar
2 tsp. baking soda
1 cup shortening (scant)
2 eggs
2 tsp. cream of tartar
1/2 cup milk
1/2 tsp. salt
* FILLING:
* Cook for 1/2 hour.
If its not thick enough, thicken with a little corn starch."
* Cool before using.
"These cookies can also be made using pineapple or cherry filling."
DOUGH:
"Dough should be still enough to form into balls."
* Add small amounts of flour to stiffen dough, if you need to.
* Roll dough into balls the size of large walnuts.
* Roll flat with rolling pin, to about 3 inches across.
* Place on cookie sheets, using half of the dough rounds.
* Put a rounded tablespoon of fruit mixture in the center of a cookie.
* Cut a small thumb sized hole in the center of the remaining dough rounds.
* Using these, cover the rounds that are on the cookie sheet.
* Bake in 350� F. oven.
Editors Note: "There was no baking time included with this recipe. So keep an eye on them, so they don't burn."
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FRIENDSHIP BREAD
BREAD STARTER MIX:
1/3 cup sugar
1/3 cup flour
1/3 cup milk
* Mix well and cover for 1 day.
* This is a 10-day recipe.
* DO NOT refrigerate.
* Use glass or plastic, NEVER metal containers or utensils.
Day 1 Do nothing. Mix will be frothy.
Day 2 - 3 and 4 Stir. Cover LOOSELY.
Day 5 - Pour into large bowl. Add 1 cup each: flour, sugar, milk. Mixture will be lumpy.
Day 6, 7 8 and 9 Stir. Cover LOOSELY.
Day 10- Add 1 cup each: flour, sugar, milk. Stir. Pour 1 cup mixture into each of 3 bowls and give to friends.
ADD:
2/3 cup oil
3 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. vanilla
1 1/2 tsp. baking powder
1/2 tsp. baking soda
* Stir well.
* Grease and flour 2 loaf pans.
* Pour equal amounts of mixture into each loaf pan.
* Bake at 350� F. for 40 to 50 minutes.
* Let cool in pan for 10 minutes before removing.
* Sprinkle with additional cinnamon and sugar if desired.
Yield: 2 loaves
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