Welcome!

Welcome to the new, hopefully improved, amishcookonline.  The Amish Cook column has had an online presence in one form or another since the year 2000.  Some of you have been with us since those earliest days.  The site has evolved and changed over the years. I want to offer a public and profuse thank you to Brian Fending who really made it possible in those early days to offer The Amish Cook online.  This new site allows me more flexibility and options to offer content in a variety of formats: video, audio, pictorial, and print.

A brief tutorial:

All new stuff that I post will show up right on the front page.  But if you just visit maybe once a week and want to read The Amish Cook column but don’t want to scroll through a week’s worth of posts, just click above where it says THE AMISH COOK COLUMN or if you want to just see all recipes within the past week, click above where it says RECIPES.  The recipes and columns will all be easily archived for quick browsing.  By the way, the recipe archive is a bit of a mess right now…that is going to take a couple of weeks to get up and running completely, so I appreciate your patience!

One thing that will hopefully disappear on this site is the relentless spamming that became a real annoyance.  We tried mightily to fight off the spammers but it seemed like we only succeeded in making it more difficult for our readers to post, the spammers simply evolved.  This site should end that.  So, explore and enjoy!  This site is a work in progress and there is going to be a learning curve (for all of us), but I hope you enjoy the new digs!

Posted in Editor's Blog | 36 Comments

Friday Night Fiction

Well, with Valentine’s Day coming up I thought I’d push a little romance novella on you.  Last summer, inspired by a journey to Florida I made with the Amish Cook’s family, I penned the short story, Rebecca at the Beach.  It’s a quick read, but a sweet story.  There are definitely autobiographical elements in the book relating to  my own life.  It was fun to write, the first time I had tried my hand at fiction.  Now I’m working on my much longer novel, The Amish Appeal.  Sheesh, The Amish Appeal is like War & Peace length-wise compared to the breezy Rebecca book.  Anyway, if you want a nice read for Valentine’s Day, you can order a Kindle copy for 99 cents  or if you are old-fashioned and actually like paper books you can get it from Amazon by clicking here.  And I see there’s a used copy for sale on Amazon also….what the heck, the book hasn’t been out long enough to be used:)

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Looking Forward To “The Amish” on PBS!

I can’t wait to see a documentary in February on PBS entitled “The Amish.”  Pass the popcorn, I will absolutely be watching!  After “boasting” yesterday here about how many different Amish settlements I’ve been to, here comes a documentary that takes a wide-ranging geographical view in offering a 2-hour documentary about the Amish.  The title is simply The Amish.  I can’t wait to see where they visit, who they talk to, how they interpret what they find?   This documentary sounds like it might be one of the best produced about the Amish and in the link at the end I am sharing there is a TEN MINUTE preview of the documentary, so go watch it!:)  I am hopeful that this will be the rare media that showcases the diversity within the Amish. I will have to say that I chuckled when reading about the producers being in such a conundrum about how to film a people who don’t want to be filmed.  Yea, tell me about it! I’ve been dealing with that dilemma for 20 years.  That’s why I go on morning TV shows to make Lovina’s recipes and Lovina doesn’t.  That’s why you see ME in videos on this website and not Lovina.  The vast majority of Old Order Amish would not agree to be filmed (although there are exceptions, see “Amish 101″ above)  We dealt with this extensively when producing our next major cookbook, Amish Cooks Across America. I still think we did a superb job of capturing the essence of the Amish in America without capturing them on film.  So I’m eager to see how the producers of The Amish do it for two hours.  Click here to watch the 10 minute clip and read a great article about in Mennonite Weekly.

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Pizza and the Amish, two great recipes

Pizza, whether it is homemade or store-bought, has become as popular among the Amish over the past couple of decades as it has in the rest of America.  It’s easy to see why.  Most of the ingredients in a homemade pizza consist of staples already in the average Amish kitchen.  Pizza is a case where pop culture has introduced a food to the Amish and they have embraced it and made it their own.  Rachel has been making a delicious homemade pizza lately..Honestly, I like this pizza about as much as any other I have tasted, store-bought or otherwise and coming from a pizza connoisseur like myself that is saying a lot.  The Amish connection to this recipe which Rachel got from wheatfoods.org is that we got the flour from an Amish grain miller in Aylmer, Ontario.  The Amish owner of the mill is a fascinating man name Franz who emigrated to Canada from Austria in search of a simpler life and he found it by joining the Amish.  This is a quick, easy, delicious pizza recipe, a photo of one of Rachel’s homemade pizzas is above.

Quick Whole Wheat Pizza Crust

2 cups whole wheat flour

1 package active dry yeast/instant yeast

3/4 teaspoon salt

1 cup hot tap water (120 – 125°F)

1 tablespoon vegetable oil (canola or olive oil work well too)

1 tablespoon honey or granulated sugar

Description: Rising and baking times may be extended.

Some people prefer to “pre-bake” the crust for about 3 minutes before adding the toppings. Crust will be “crispier” than if not pre-baked. Directions: Preheat oven to 425°F To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour. In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.  Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim. Add pizza sauce of your choice and your favorite pizza toppings; bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.

Pizza was only eaten occasionally by Elizabeth Coblentz, the original Amish Cook.  Pizza was only slowly making its way onto the Amish menu at this time. She lived in a very rural part of Indiana far from any town and she had no access to a telephone.  This was the mid-90s and cell phones were just coming into widespread use.  I remember the first time I visited her with what I called my “pocket phone.”  She was amazed at how that little phone unattached to any wires could dial anywhere.  I remember one evening when I was visiting I suggested that I call for pizza delivery.  She was amazed as I whipped out my cell phone and placed a pizza delivery order.  The person on the other end was equally amazed because they never got phone orders from that particular geographic area.  But they showed up a half hour or so later with some hot pies.

Elizabeth had her own homemade pizza recipe which was printed in the Original Amish Cook Cookbook.   The recipe is below:

HOMEMADE PIZZA PIE

1 package of dry yeast

1 cup of warm water

1 1 /2 teaspoons salt

3 cups of flour

1 teaspoon sugar

1 /4 cup of salad oil

Topping:

2 cups tomato sauce

1 pound of your favorite cheese

Dissolve yeast in warm water. Add sugar, salt, and oil and mix thoroughly.  Add 1 /2 of the flour and beat until there are no lumps.  Gradually add remaining flour. Knead dough for 5 minutes.  Take half of the dough, roll out into a circle 12 inches in diameter.  Place on a greased cookie sheet.  Leave edges a little thicker than the middle.  Repeat this with the other half of the dough. Put on a second cookie sheet and let rise 20 to 30 minutes.  Brush the tops with salad oil.  Cut one pound of cheese into fine pieces and sprinkle over the top.  Put 2 cups of homemade tomato sauce lightly over the cheese.  Bake at 450 for 15 minutes or until the edges are brown and the cheese is melted.  Makes two pies

 

 

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A Colorful Store….

I’ve had the wonderful opportunity to visit so many Amish settlements over the years. This isn’t meant in the least in a boastful way, but when I think of the pure breadth of Amish communities I’ve visited, from remote Rexford, Montana to Unity, Maine and dozens and dozens in between I think you’d be hard-pressed to find anyone – Amish or not – who has been to as many plain communities as I.  Again, that’s not meant as a challenge to anyone:)  There are some Amish settlements I’ve been to where I’ve thought to myself “wow, I’m not too crazy about this place, I can’t wait to leave” (those will remain nameless, because I’ve met truly wonderful people everywhere) and other settlements I’ve come away completely smitten and practically wanting to move there.  Aylmer, Ontario and it’s daughter settlement of Lindsey/Glenarm are two that I just love, although on each occasion (separate years, ironically) we visited in the dead of winter when the towns were in the deep freeze.  I would eagerly go back to either locale when it’s warm, I would imagine either of those places are God’s country in the spring or summer.

I have visited so many Amish and Mennonite food businesses through the years: bakeries, bulk food stores, candy-makers…but the above photo captures one of my favorite Amish country businesses: Menno-Mex on the eastern edge of Aylmer.  Aylmer is a tiny town but a bubbling cultural cauldron of plain…there is a large contingent of Russian-Mennonites with their European features and distinctive dress, an equally sizable community of traditional Old Order Amish, and still a bunch of Mexican Mennonites who have returned from south of the Rio Grande to live. It’s a community coursing with a “plain diversity” unseen elsewhere. Many of the Mexican Mennonites, fair-featured as they are, still crave the staples they grew up on.  It’s this group of returnees that was the inspiration behind Menno-Mex a store that sells typical plain food and wares alongside jalapenos, tamales, and Mazapan chocolates.  Truly a unique – and as the photo shows – colorful store to visit.  Have any of our readers been to Aylmer or Lindsay? If so, what are some of your favorite stops?

SIGH, my one regret is not getting a recipe for caramel-walnut pie t from an Amish man in Aylmer.  He had offered to run inside to get it from his wife, but being in kind of a hurry I passed up on that…bet it was good!

 

 

 

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Interesting Hutterite Video

The Hutterites represent one of the three branches of Anabaptism, the other are the Amish and Mennonites.  The Hutterites are generally lesser-known than their plain brethren.  Theologically the Hutterites share many similarities to the Amish, coming from the same Anabaptist religious movement.  Where they are most different is in their style of communal living.  Whereas the Amish and Mennonites form close-knit communities they are still very much individualistic and capitalistic.  The Hutterites live as one, in one sprawling compund.  Interestingly a few Amish religious leaders have tried to borrow traits from the Hutterites to form “religious communities”, but the experiments have generally not lasted (one still exists in Caneyville, Kentucky).  Like the Amish, the Hutterites dress plainly and speak a dialect of German.  They do, however, embrace most modern technology, although there are variations in colonies (some being more conservative, some more progressive).  And like the Amish they have been gradually shifting away from their agrarian roots to embrace more diversified income opportunities.  Hutterite colonies are generally found in the Dakotas, Montana and Candian provinces.  The CBC had a great story and video today about one Hutterite colony’s shift away from agrarianism and into manufacturing. Click here to watch.

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Updated..Links Fixed…Tuesday Evening Blogs: Little House Living, Inside the Buggy, and Others….

There are so many great blogs out there that I’d like to highlight some and I’ll be adding them to my blogroll at the very bottom in the days ahead.

One blog I’ve really come to enjoy and I think you will  too is “Little House Living“.  I go back there again and again because Merissa – the site’s proprietor – is so full of interesting tips and ways to live simply yet enjoyably.  She’s not Amish, but she is in spirit (out in the rural Dakotas). Check her blog out here.  You’ll find uses for potato water, how to make homemade olive oil candles, and some neat photography among other things.  If you’re like me you’ll find yourself going back there again and again, but, hey, keep coming back here too!:)

For good, solid information about Old Order Mennonite life, visit “Inside the Buggy”…the site is sometimes a bit tricky to navigate, but I think the information there is worth a visit.  So much is out there about the Amish, but less about the Old Order Mennonites.  The Inside the Buggy blog is a good resource. Click here to enjoy.

I also want to occasionally highlight some of the talented writers from within our own ranks.  Amishcookonline site regular Beth Derrington Russo has a nice blog. If you enjoy a laugh and reading about the travails of a suburban housewife, Beth Derrington Russo’s blog is a good one.  She writes about a hodgepodge of topics, has neat photography and even something occasionally Amish. Click here to visit her blog.

And last, but absolutely not least, I love Magdalena Perk’s blog about living a plain Anglican existence in rural New Brunswick.  Didn’t know there was such a thing as a “plain Anglican?”   Neither did I, but she’s a great writer with always some thought-provoking insights. So check her out here.

Okay, so visit all of those:), but keep coming here!

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Casual Dining Blues?

When I was in high school, circa 1990, going to the Olive Garden or TGIFriday’s was considered a splurge. We rarely went…maybe twice a year…some people even went there for their prom dinner. I think my family was fairly in step with the times in that respect that we just didn’t go to those places often.  But the boom years of the 1990s and 2000s brought monster-portion sizes and I think people began to view these sit-down restaurants as more accessible and affordable. The place became so popular that a Saturday night supper at Olive Garden often entailed a 2 hour wait for a table, Chains like Applebee’s and TGIFriday’s grew like fungi in every suburban strip mall wasteland and the crowds kept coming.  In college I’d go to Applebee’s with friends and when I began dating my wife 10 years ago we often went to Olive Garden.  But something happened.  Yea, the recession I think made everyone feel guilty about paying $35 for supper so I know that is a big part of it….but something else also happened but I’m having trouble figuring out what? But something happened.  The Olive Garden I think has gotten too overpriced and bland.  My wife can whip up a plate of pasta at a fraction of the cost and triple the flavor.  I do think the chaining of American dining has too often turned food into bottomless pit portions of flavor-free, processed blandness and that might be a lot of the problem.  The very appeal that chain restaurants once offered – consistency (you knew what you were getting) – is now it’s Achilles heel (consistently bland).  I think some chain restaurants still do deliver value, convenience and flavor, but they are few and far between.  Which are some your favorite chain restaurants?  Which are your least favorite and why?  Click here to read an ABC News article about the struggling Olive Garden and similar chains.

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The Almost Amish Kitchen….

I’m trying to experiment with new, fun, interesting content on this website. Some stuff will work, some won’t.  I’m going to leave it up to all of you to tell me what you like and don’t like. One of the new things I’m trying is teaming up with my sister-in-law, Jamee Diver, who is a versatile baker, cook, and homemaker in her own right, to bring you “The Almost Amish Kitchen.”   This occasional series (weekly, if you REALLY enjoy it:) will bring video demonstrations of how some of the Amish Cook’s recipes are made and we’ll also chat about some of the topics we discuss on here.  Now to address the obvious:  Lovina – The Amish Cook – can’t participate in these videos.  One of the very things that makes The Amish Cook so appealing – it’s authenticity – also makes it a difficult brand to promote.  Lovina’s church, like most others, don’t typically participate in projects that involve being photographed.  But I’m hoping these videos are one way to sort of bring her recipes to life.

To watch our first episode, click here.  Let us know what you think.  And at very least, my nephew, Cooper, and niece, Reese, enjoyed the by-product of the video: cookies!  That’s them with Jamee below!

 

Thanks to Jamee’s husband, Aaron, for watching the kids during the video and my wife Rachel for doing the behind the camera work.  And the link to Park and Vine, the store we talk about, is here.  And as always, I’m only discussing this business because I think it’s neat, no one is paying me to promote (Lord know I wish someone were, if any business ever does, I will tell you in the interest of full disclosure)

Posted in Editor's Blog | 8 Comments

The Amish Cook, Week of January 23, 2012

Photo: “Oatmeal Chip Cookies in a Jar” are a popular gift-giving item among the Amish.  See how these cookies are made in our first episode of “AN ALMOST AMISH KITCHEN.”  CLICK HERE TO WATCH!

 

DISCUSSION QUESTIONS FOR THE WEEK:  How do you like the video?:)  And Susan Eicher turns sweet 16 this week….so she was born way back in 1996…how many of you were reading the column then?

 

THE AMISH COOK

BY LOVINA EICHER

This has been a different winter so far weather-wise. We had another snowstorm during the past week, but then as quickly as it snowed, it warmed back up. Now it rained during the night and the temperature is up to 45. We also had some thunder and lightning during while we slept. The snow is mostly gone except in the ditches and where it was piled up. Some men have been ice fishing but it has not been possible for most of the winter due to the warmth. Joe hasn’t been able to go yet, but he is eager to do so. Hopefully it will turn colder again so he can.

One up side, with the warmer temperatures it takes less coal to heat the house. I like when the ground stays frozen so the house doesn’t get tracked up with mud so much. It always seems like snow makes a brighter world during the winter.

Saturday Joe and the boys went to help Elizabeth’s friend Timothy cut up some trees. Timothy’s brother and nephews were also helping. Sounds like they got a lot accomplished. Joe likes doing outdoor work like cutting up wood. Meanwhile, here at home, the girls done the cleaning and folding the laundry from the day before’s wash. While the girls were doing that I baked apple and custard pies and Verena baked an apple dump cake. She brought one home from school that she made in cooking class. She will write down the recipe and I will share it with you readers in a future column. Everyone seemed to like it so Verena doubled the recipe.

On Sunday we went to Emma and Jacob’s house for a delicious dinner. We enjoyed barbecued baked ribs, scalloped potatoes, baked beans, cottage cheese, Cole slaw, and sliced cheese, hot peppers, homemade vanilla ice cream, chocolate cake, and apple and custard pie. She put the ribs single layer in baking pan, seasoned them with salt and pepper and barbecue sauce and baked. Joe, Jacob and the boys froze two 2-gallon cans of homemade vanilla ice cream while we were preparing dinner. Homemade ice cream is always a favorite for us. The children spent a lot of the afternoon outside playing in the snow. The rest of us played games after the dishes were washed away. It seems like it doesn’t take long to get the dishes washed when everyone pitches in to help. We started for home around 5 p.m. The boys did the evening chores and Joe fueled the stove for the night. We only had snacks as everyone said they weren’t hungry for supper after the big noon dinner at Jacob’s. We all retired early for the night as Joe had to start a new week at the factory and the children back to school.

Tomorrow, January 24, daughter Susan will have her 16th birthday. Seems hard to believe she has reached that age. Where has the time gone to so fast? Susan enjoys outdoor work, and she loves horses and enjoys training ponies. She would rather go clean out the barn than do housework. She does like to bake, though, but I am still trying to get her to sew. I always tease her that I’ll move the sewing machine out to the barn if it would make sewing more enjoyable for her with the horses close by. It is good that we don’t all have the same interests or talents otherwise life would be less interesting. When I need a horse harnessed so I can go run some errands, she is always volunteering to help go get it ready. We wish her a happy 16th birthday and many, many more happy years.

This is a recipe that a lot of Amish give as gifts around the holidays, or maybe for Valentine’s Day coming up. (Editor’s Note: A video demonstration of these cookies being made by the Amish Cook’s editor can be seen in a new online video program, An Almost Amish Kitchen. To view, visit www.amishcookonline.com)

OATMEAL CHIP COOKIE MIX IN A JAR

2 /3 cups all-purpose flour
1 /2 teaspoon baking soda
1 /2 teaspoon cinnamon
1 /4 teaspoon salt
1 /3 cup brown sugar
1 /3 cup white sugar
3 /4 cup chocolate chips
1 1 /2 cups quick oats
1 /2 cup pecans, chopped
Optional M & Ms

Preheat oven to 350. In a mixing bowl, combine flour, baking soda, cinnamon, and salt . Place flour mixture in a 1 quart jar. Pressing down firmly layer remaining ingredients in order given. Top with lid and decorate with fabric or ribbon if giving as a gift. Recipe to attach to the jar:

Beat 1 stick softened butter, 1 large egg, 1 /2 teaspoon vanilla in a large bowl until blended. Add cookie mix, mix well breaking up any clumps. Drop onto ungreased cookie sheet. Bake at 375 for 8 to 10 minutes. Yield 2 dozen cookies.

Posted in The Amish Cook Column | 7 Comments

Quintessential Charm: One-Screen Theater….

The By-Jo Theater, located in a charming, old-time store-front in downtown Germantown,Ohio.

A night at the movies these days is like getting mugged.  Not trying to sound like a tightwad, but for Rachel and I to go see a first-run movie at the local multiplex, it would cost $20 just for two tickets, then add some popcorn, soda, and maybe some candy on top of that and it can easily be a $40 night.  Movie concession prices are nose-bleed high and many of the movies released these days – in my opinion – just aren’t worth it.  But I know a place where it is worth it and I found it last night: the By-Jo Theater.  A visit to the family-owned By-Jo takes one back to the golden era of films when it seemed like a shared, intimate experience and an enjoyable night out.  There are very few “one screen movie houses” left, as they long ago succumbed to the behemoth multiplexes.   My hometown had a couple that held on into the early 80s until they too shuttered.  The By-Jo Theater is located in charming downtown Germantown, Ohio in a 1920s store-front.  You walk up to the window, by a $4 ticket…Yes, folks, FOUR DOLLARS….enter and enjoy.  The concession stand is located in the ticket window.  The largest size popcorn is $3, but you can get a snack size for $1. A bag of Skittles: $1.  Okay, granted, the largest popcorn size is also 1920s portion but, really, who needs a KFC chicken bucket size vat of popcorn?  Once you purchase your concessions you settle into the dimly lit theater with comfortable seats, a fine view of the screen and lose yourself in Hollywood’s attempt at magic. We saw the movie Sherlock Holmes, but once I was in there I didn’t really even care. I just enjoyed the ambiance” the old building, the rainbow-colored sconce lights on the walls, and the small-town feel of the place. Many people seemed to know one another and they paid attention to the movie, not their cell phones. The fact that I enjoyed the movie was a bonus. Anyway, if you are anywhere in the Cincinnati-Dayton area and just want a different movie experience, go to Germantown and check out one of their charming cafes or restaurants for dinner and then an 8 p.m. show at the By-Jo.  The movies are not “first run”, but they aren’t old old…Sherlock Holmes was released in mid-December and just came to the By-Jo, so not terrible.  I think I may just see most of my movies at the By-Jo, better price, better experience (SIGH, no, they are not paying me to shill for them..I just like the experience so much I thought I’d share it). To see the By-Jo’s website, click here.  I had written a small article about the By-Jo for Cincinnati Magazine back in 1997. It was a small sidebar to a much larger article, but I had never seen a movie there until last night. It is kind of cool to see my article framed on the wall in their lobby:)

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