AMISH COOK: Sickness hits five in Amish Cook’s house

By Lovina Eicher

Editor’s note: I received word that sickness has brought the Eicher household to a standstill this week. Five in the Eicher home have fevers, including Lovina.

So, she was unable to complete a column for this week.

We are wishing her a quick recovery for next week.

Also, this week:

• Sign up for AmishCookTV and get a free ebook copy of The Original Amish Cook Cookbook.

This is the classic, our first cookbook, 192 pages of recipes, stories and Amish artwork.

Written by the original Amish Cook, Elizabeth Coblentz and Kevin Williams.

To sign up, visit amishcookonline.com.

• This week, I am sharing two of my favorite recipes Lovina wrote for inclusion in “The Amish Cook’s Baking Book,” which is available in stores now.

Homemade

pumpkin

sheet cake

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

1 cup nuts

2 cups pumpkin

1 /2 teaspoon salt

1 teaspoon soda

2 teaspoons baking powder

2 teaspoons cinnamon or pumpkin pie spice

Preheat oven to 350.

In a large mixing bowl, combine sugar, eggs, vegetable oil, flour, nuts, pumpkin, salt, baking soda and cinnamon until the mixture is evenly and thoroughly combined.

Spoon into a 10-by-15 pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Honey bars

Makes 2 dozen bars

1 cup sugar

2 cups flour

1 teaspoon baking soda

1 1 /4 teaspoon cinnamon

1 egg, lightly beaten

3 /4 cup vegetable oil

1 /4 cup honey

1 cup walnuts nuts, chopped

Preheat oven to 350.

In a large mixing bowl, stir sugar, flour, baking soda, and cinnamon until evenly mixed.

Then add in the egg, vegetable oil, honey and nuts.

Stir until mixture is smooth.

Spoon into ungreased jelly roll pan or 9-by-13 pan.

Bake 20 minutes or until toothpick inserted in the center comes out clean.

Spread glaze on cake while it is still warm.

Glaze

1 cup powdered sugar

1 teaspoon vanilla

1 tablespoon water

2 tablespoons mayonnaise

In a small bowl, stir sugar, vanilla, water, and mayonnaise until smooth and creamy.

Spread onto honey bars.