Rachael's Decision


 
 
 
 
 Table of Contents
 
 STARTING OVER
 Also by
 Title Page
 
 Copyright Page
 Dedication
 Chapter 1
 Chapter 2
 Chapter 3
 Chapter 4
 Chapter 5
 Chapter 6
 Chapter 7
 Chapter 8
 Chapter 9
 Chapter 10
 Chapter 11
 Chapter 12
 Chapter 13
 Chapter 14
 GLOSSARY PENNSYLVANIA DUTCH/GERMAN TO ENGLISH
 RECIPES
 
 
 
 
 
 Books by Molly Jebber 
 
 
 The Keepsake Pocket Quilt series 
 CHANGE OF HEART 
 GRACE’S FORGIVENESS 
 TWO SUITORS FOR ANNA 
 
 
 The Amish Charm Bakery series 
 LIZA’S SECOND CHANCE 
 ELLIE’S REDEMPTION 
 HANNAH’S COURAGE 
 MARYANN’S HOPE 
 MAGDELENA’S CHOICE 
 RACHAEL’S DECISION 
 
 
 Collections 
 THE AMISH CHRISTMAS SLEIGH 
 (with Kelly Long and Amy Lillard) 
 
 
 AMISH BRIDES 
 (with Jennifer Beckstrand and Amy Lillard) 
 
 
 Published by Kensington Publishing Corporation 
 
 
 
 
 Molly Jebber
 
 GLOSSARY PENNSYLVANIA DUTCH/GERMAN TO ENGLISH 
 
 
 
 
 baby 
 boppli 
 
 brother 
 bruder 
 
 children 
 kinner 
 
 come 
 kumme 
 
 covering for Amish woman’s hair 
 kapp 
 
 dad, father 
 daed 
 
 daughter 
 dochder 
 
 grandchildren 
 grosskinner 
 
 granddad 
 grossdaed 
 
 granddaughter 
 grossdochder 
 
 grandmother 
 grossmudder 
 
 house 
 haus 
 
 mom, mother 
 mamm 
 
 non-Amish male or female 
 Englischer 
 
 sister 
 schweschder 
 
 thank you 
 danki 
 
 welcome 
 wilkom 
 
 wife 
 fraa 
 
 
 RECIPES 
 
 RACHAEL’S BUTTER COOKIES WITH MAPLE FROSTING 
 Serving 6 dozen 
 Ingredients 
 1¼ cups softened butter 1 cup white sugar 1 egg 2¼ teaspoons cold milk (whole milk is best) 1¼ teaspoons vanilla extract 3 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon salt 
 Directions 
 In a medium mixing bowl, cream together softened butter with white sugar. In the same bowl, add the egg, cold milk, and vanilla extract into the butter mixture. Mix until smooth. In a separate large bowl, add and whisk flour, baking powder, and salt. Combine dry ingredients into your other mixture and beat the dough with your mixer until smooth. Cover your mixing bowl of dough and chill for two and a half hours in the refrigerator. 
 Preheat the oven to 400°. Remove your chilled dough from the refrigerator. Take a generous tablespoon of dough, roll with your hands into about a one-and-a-half-inch ball, and place it on an ungreased cookie baking sheet. Repeat this method for each cookie and keep your dough balls about one inch apart from each other on the cookie sheet. Bake the cookies for six to eight minutes, until they’re just a little brown. Remove the cookie sheet from the oven, and let your cookies cool on the cookie sheet for six minutes. Then remove them onto your desired plate or wire rack until they are no longer warm. Once cooled, eat them plain or use the following frosting recipe. 
 Maple syrup frosting 
 1¼ cups softened butter 3¼ cups confectioners’ sugar 1¾ tablespoons maple syrup 10 tablespoons evaporated milk 6½ cups confectioners’ sugar 
 In a large mixing bowl, combine and beat with mixer the softened butter, 3¼ cups of confectioners’ sugar, maple syrup, and evaporated milk until creamy. Slowly stir in the other 6½ cups confectioners’ sugar into your mixture and beat with mixer until smooth. Add additional confectioners’ sugar or evaporated milk if needed for your desired outcome. Frost cooled cookies. 
 RACHAEL’S CHOCOLATE SHEET CAKE 
 Serves about 35 people if pieces are cut 2 x 2 x 2 
 
 Ingredients 
 1 cup butter, melted ½ cup cocoa 1 cup water 2 cups all-purpose flour 1¾ cups brown sugar 1 teaspoon baking soda 1¼ teaspoons cinnamon ½ teaspoon salt 14 oz. sweetened condensed milk 2 eggs 1 teaspoon vanilla 
 Directions 
 Preheat oven to 350°. In a medium saucepan, add melted butter, cocoa, and water and bring to a boil. Remove from heat. In a separate large mixing bowl, add the flour, brown sugar, baking soda, cinnamon, and salt and stir. Combine this mixture with your butter, cocoa, and water mixture. Stir in one third of the sweetened condensed milk, then add the eggs and vanilla and stir or beat with a mixer until smooth. Pour the mixture into a greased 10 x 15 x 1-inch baking pan. Place in the oven. Bake at 350° for fifteen minutes or when you stick a knife in it and it comes out clean. Take cake out of the oven. 
 
 Frosting ingredients 
 ¼ cup melted butter ¼ cup cocoa Remaining sweetened condensed milk 1¼ cups confectioners’ sugar 
 In a medium saucepan, combine the butter, cocoa, and remaining sweetened condensed milk and heat on medium until smooth. Do not let it boil. Then stir in the confectioners’ sugar. Remove from the burner and pour over your warm cake and spread. 
 RACHAEL’S APPLESAUCE CAKE 
 Serves 9 
 Ingredients 
 1 tablespoon softened butter ½ cup butter 1¼ cups white sugar 3 egg whites 1½ cups applesauce 1½ cups all-purpose flour 1½ teaspoons baking powder ¾ teaspoon ground cloves 1 teaspoon nutmeg 2¼ teaspoons ground cinnamon 
 Directions 
 Preheat oven to 350°. Spread 1 tablespoon of butter on the bottom and sides of your 8 x 8 pan. In a large mixing bowl, beat with your mixer the butter and white sugar until fluffy. Add egg whites to your mixture and beat until still fluffy. Pour applesauce into the mixture and beat with a mixer. In a medium mixing bowl, sift dry ingredients together. Combine the dry ingredients with your other mixture and beat with your mixer until smooth. Pour your mixture into the prepared pan and bake for 45 minutes. Remove from the oven and let your cake cool until it’s warm but not hot. You may top