Amish Onion Cake

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I was a little skeptical about making this recipe. Maybe because the name implies that it's a dessert. Although it does have a cake like quality about it, it's for sure a savory food with the large amount of sautéed onions. And the poppy seeds, paprika, and sour cream gives this Amish Cake an absolutely wonderful and distinctive flavor.MORE+LESS-


tablespoon dark brown sugar, packed


tablespoon baking powder


tablespoon granulated sugar


cups (4 sticks) unsalted butter


medium onions, chopped

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  • 1

    Cook the onions gently in 1/2 cup (1 stick) of the butter for about 10 minutes. Stir in the poppy seeds, paprika, salt and pepper and continue to cook until the onions are golden brown. Set aside.

  • 2

    Mix together the flour and cornstarch, granulated sugar and baking powder in a bowl. Add 1-1/4 cups (2-1/2 sticks) of the remaining butter and rub in to make soft crumbs (this can be done in a food processor). Add 3 of the eggs, one at a time, mixing in well, then add the milk to form a sticky dough.

  • 3

    Beat the last 2 eggs with the remaining 1/4 cup (1/2 stick) butter. Whip in the sour cream and the brown sugar.

  • 4

    Grease a 10-inch round cake pan. Spread the dough in the pan. Cover with the onion mixture and the sour cream mixture. Bake in a preheated oven at 350° F for 20-25 minutes. Cool slightly, and serve in wedges

No nutrition information available for this recipe

Amish Onion Cake or Bread

This rich, moist savory cake has an onion-poppy seed topping but that’s just the beginning. It’s a dense cake made with white flour, eggs, butter, milk and sour cream. The perfect accompaniment to any breakfast, lunch or dinner. It’s a wonderful change from regular bread served with a meal. You can serve this bread as a side with meat, stews, soup, chili or top slices with cheese. Amish Onion Cake/Bread makes a fantastic grilled cheese sandwich.

Amish Onion Patties Recipe

My son loves onion rings could eat them every day if we let him this is just as good in taste and takes much less time to cook with a lot less mess.

  • amish
  • cooking
  • cheap
  • onions
  • easy
  • onionrings
  • fry
  • amish
  • cooking
  • cheap
  • onions
  • easy
  • onionrings
  • fry

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  • 3/4 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons salt ( adjust the salt to your family's taste I only use 1 teaspoon)
  • 3/4 cup milk
  • 2 and 1/2 cups chopped onions about 2 small onions
  • oil for frying


How to make it

  • Mix together dry ingredients
  • add milk and stir
  • batter will be thick
  • add onions and mix throughly
  • heat 1/2 inch oil in skillet over medium high heat
  • drop batter by tablespoons in hot oil
  • flatten slightly
  • brown on both sides until nice and crisp
  • drain on paper towels
  • as my son puts it now gobble them up
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I made these today and wow, they are delicious. However I will use 1/2 tsp. of salt the next time I make these because they were a little too salty for me.

The only thing I did differently was to grate the onions which gave the patties a more intense onion flavor. The added liquid from the onions made the batter a little thinner where the patties spread out nicely on their own. However, I did drain off most of the liquid from the onions before I added them to the batter.

Items used to make this recipe:

makes 6 (3-inch diameter patties)


6 tablespoons all purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon ground black pepper

1 1/4 cup finely minced onion

peanut or canola oil for frying

optional garnish: sour cream and chopped chives


In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

Add milk and stir until no lumps remain stir in onions.

In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.

Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.

Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

Amish Recipes for Pies

The apple is an important Pennsylvania Dutch food and found in many Amish recipes. Dried apples form the basis for many typical dishes. Each fall barrels of apples are converted into cider. Apple butter is one of the Pennsylvania Dutch foods which has found national acceptance.

The making of apple butter is an all-day affair and has the air of a holiday to it. In the past, early in the morning the neighbors used to gather and begin to peel huge piles of apples that will be needed. Soon the great copper apple butter kettle would be brought out and set up over a wood fire. Apple butter requires constant stirring to prevent burning. However, stirring can be light work for a boy and a girl when they're young and the day is bright and the world is full of promise. By dusk the apple butter is made, neighborhood news is brought up to date and hunger has been driven that much further away for the coming winter.

Food is abundant and appetites are hearty in the Pennsylvania Dutch country. These traditional Amish recipes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are 'wonderful good.'

Recipe Summary

  • 2 cups mashed potatoes
  • 1 cup all-purpose flour
  • 1 onion, diced
  • 1 egg
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ½ cup vegetable oil, or as needed

Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.

Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Welsh onion cake with caerphilly

In a large pan, heat a knob of the butter with a drizzle of oil. Once the butter is foaming, add the onions, leek and some seasoning and cook for 15 mins until the onions are soft and sticky, stirring occasionally. Butter a 22cm cake tin or baking dish (alternatively, you can assemble the cake in the pan you’re already using if it’s ovenproof).

In a separate pan, melt the remaining butter. Toss the sliced potatoes with the melted butter and plenty of seasoning. Heat oven to 200C/180C fan/gas 6.

Arrange the potato slices over the base of the dish in a spiral or in concentric circles. Top with some of the onion mix, sprinkle over a layer of cheese and continue layering, finishing with a final round of potato slices. Press down firmly with your hands to compact the layers. Bake for 45-50 mins until the potatoes are golden brown and tender cover with foil if the cake starts to take on too much colour. Turn out onto a plate to serve.


Fry leftover wedges of Welsh onion cake until crispy and hot, then serve with bacon and poached eggs for a filling brunch. Alternatively, make leek and potato pasties. Roughly chop leftover Welsh onion cake, and pile onto the centre of circles of ready-rolled shortcrust pastry. Brush the edges with beaten egg, then crimp together. Brush the tops with more egg, put on a baking sheet and cook at 200C/180C fan/gas 6 for 25-30 mins until golden brown.

Friday, January 2, 2015

Meat #14

Meat Balls with Mushroom Soup

2.5 pounds of hamburger
1/2 cup chopped onion
1.5 cup cracker crumbs
3 eggs
2 cans mushroom soup and enough milk to make into a gravy
2.5 tsp salt
1/2 teaspoon pepper
1/2 cup catsup
1/2 cup cream
2 cups any vegetable that you prefer ( we went for brussel sprouts)

Mix all ingredients excepts vegetable and mushroom soup, and shape into small balls.. Brown meatballs and put into casserole dish. Add mushrooms soup to drippings in skillet. Add enough milk to make a gravy. Stir until heated. Gravy thickens as it cooks. Add vegetable. Pour soup over meatballs and vegetable. Cover and bake at 325 degrees fpr 1 hour and 15 minutes.

Welsh onion cake

Heat about a quarter of the butter in a large pan, set over a medium heat. Sweat the onions with a little salt and the rosemary sprig. Slowly cook on a gentle heat with a lid on for about 20 mins. Remove rosemary and set aside.

Heat oven to 190C/170C fan/gas 5. Peel the potatoes and immediately cut into wafer-thin slices directly into a bowl containing the rest of the warm butter. Season with salt and pepper. The thinner the potatoes, the better the dish will be. Do not wash them once they are sliced, as you want all of the starch to stick the potatoes together.

Line an ovenproof, non-stick frying pan with a round of baking parchment. Layer potatoes neatly into the dish in a circle, slightly overlapping. The bottom of the pan will become the presentation side. Continue to pile in half of the potatoes, then add the melted onions. On top of the onions continue with the potatoes until all used up. Set the pan over a medium heat and gently begin to colour the bottom of the dish for 5 mins, then transfer to the oven and cook for 45-50 mins until the potatoes are soft.

Remove from the oven and leave to rest for 10 mins. Invert onto a serving plate, then slice into wedges with a very sharp knife.

Editor's Notes and Pictures on Perfect Zucchini Patties

Zucchini are a summer staple of Amish gardens. Peel and grate for patties!

You can make Perfect Zucchini Patties with very basic ingredients. Some Amish make their own homemade versions of Bisquick, but you just use the store-bought stuff for this recipe.

And then fry in butter. You may need to fry each side for 5 minutes for the first batch, but once you get going, two minutes on each side over medium heat should do it.

Enjoy dipped in ranch or eating on a sandwich with a thick slice of tomato and cheese or other garden goodies!

A few of mine got borderline burnt, but I thought those actually were the best tasting. This recipe made about 6 large patties, you can easily double or triple the recipe, though, if you want more!

Watch the video: amish friendship cake (August 2022).