Sunday Pot Roast

At least among the Amish, Sunday is still a day or faith and family.  And the family part often involves food.  A big afternoon meal is often the highlight of the day and that can mean a simmering pot roast or stew for hours, filling the house with succulent smells.  So if you still have a roast lying around (whenever I say something like that, I think of the time when I was a kid and mom went grocery shopping.  She put the groceries in the trunk and when we got home she failed to notice a roast and rolled out and parked itself into a dark corner of the trunk.  Well, it was the middle of summer, very hot…yea, well, you can figure out what happened to her car a few days later)…anyway, if you still have a roast lying around – in the fridge or freezer, preferably – here is a great way to use it!

AMISH SUNDAY POT ROAST

3 pounds swiss steak, trimmed of fat

1 tablespoon vegetable oil

¼ cup soy sauce

1 cup coffee

2 bay leaves, crumbled

1 clove garlic, finely minced

½ teaspoon dried oregano

2 onions, sliced

Preheat oven to 300 degrees. Do not pound or flour the meat. Heat oil
in a heavy skillet over high heat, then sear meat on both sides.
Meanwhile, in a large roasting pan, combine soy sauce, coffee, bay
leaves, garlic, oregano and one of the sliced onions. Transfer the
browned meat to the roasting pan. Top with the second sliced onion.
Cover and bake for 3 ½ to 4 hours, basting every hour with pan
juices. If the liquid begins to boil away, add another cup of coffee
and a splash of soy sauce. You may need to repeat this procedure;
there should be quite a bit of liquid. Cut the meat in thin slices
and serve with pan juices.

 

Posted in MAIN DISHES | 5 Comments

Interview With Beverly Lewis

Many of you know that I am writing Amish-themed fiction now.  It just seemed like a logical way to channel some of what I’ve learned about the Amish through the years.  And, besides, everyone else is doing it!:)  I consider myself a writer first. I’m just a writer who happens to have a lot of experience with the Amish.  Of course, Beverly Lewis is the “grande dame” of Amish-themed fiction.  She sort of invented the genre, and now bunches and bunches of writers (including yours truly) are jumping on the bandwagon.  I’ll be honest, I’ve never read more than excerpts of Lewis’s work. My wife has read one of her books.  It’s just not my favorite genre to read (oh, but I am reading a gripping Stephen King novel now:), but I am enjoying the writing.  Especially once I decided to get into the game myself I didn’t want to bias my writing in any way by reading the work of others.  I didn’t want to be influenced or be accused of parroting the existing formulas out there. I wanted a clean slate and to begin my own style and interpretation of Amish life projected into fiction.  My first work was Rebecca at the Beach, an 88 page novella which you can buy for 99 cents on your Kindle or Nook,  You can also buy it at Amazon  as a hard copy book.  But my first full-length Amish-themed fiction will be out later this year. I doubt it’ll fit into the same mold as a Beverly Lewis or a Wanda Brunstetter (I am a guy writer, after all:), but I’m hoping you all will enjoy it just the same!

In the meantime, a Colorado publication (where Lewis lives) ran a nice interview with her where she talks about the genre she invented. Click here to read it. Do you like her work?  Do you dislike it? Which is your favorite Beverly Lewis novel?

Posted in Editor's Blog | 11 Comments

Going Postal….

The United States Postal Service has announced that it is once again seeking a rate hike. Stamps would go to 50 cents apiece.  You know, I don’t really care. I use the postal service for so few things that it just doesn’t matter much to me.  The one exception is when I occasionally do “snail mailings” to Amish Cook fans…that does get expensive, so I really don’t do that much anymore. I think the higher stamp cost will simply accelerate customer flight from the USPS in much the same way newspapers hiking their cost has driven folks to the internet.  That will cause more pain for the USPS just like it has for newspapers.  But there IS one group disproportionately impacted by postal problems:  Amish and Mennonites.  I pay almost all bills online now and most of my correspondence, social and business, is through electronic means.  But not the Amish.  They don’t have the option (in the vast majority of cases) of going online to pay their electri…whoa, the Amish don’t have electric:), okay, they don’t have the option of going online to order a magazine subscription, contact their relatives, or pay their taxes..  I’ve noticed the number of Christmas cards Rachel and i have received has been steadily declining (um..I don’t think it’s personal, just a trend) and Amish Cook fan mail has been steadily diminishing.  I don’t think this is because Lovina is any less popular, it’s just that so much of the communication has shifted online.  You have a question for Lovina, you post it online and I can relay it to her.  It’s quicker and cheaper than letters.  Three fan letters for Lovina came in the mailbox today and I consider that a busy day, it used to be that 3 letters was a slow day.  How times have changed!  I just wanted to make this post, though, to call attention to the fact that while many of us are moving away from the USPS, the Amish and Mennonites really can’t. So that’s yet another factor to throw into the mix when our government is weighing what to do with our USPS.  So, what do you think?  Do you still rely on the USPS? Do you care if they slowly fade away?

Posted in Editor's Blog | 10 Comments

Amish Friendship Bread & Sourdough Stuff

When I was an 18-year-old kid just starting out with Elizabeth Coblentz and The Amish Cook column I had never heard of “Amish Friendship Bread.”  But the readers certainly had!  I think my first encounter with it was when Elizabeth received a reader letter requesting the recipe shortly after we launched the column.  And Friendship Bread has gone on to become the single most requested recipe in Amish Cook history! I think we could re-run the recipe once a month and there would still be people who missed it and would write to request it.  To be candid, Elizabeth Coblentz really wasn’t all that familiar with it the recipe.  Amish Friendship Bread is part touristy lore, part reality.  Yes, in some Amish settlements sourdough bread has caught on and is popular, in others it’s just not done very often.   Years ago I was having a discussion with the editor of a Virginia paper that carries The Amish Cook and he brought up the topic of “friendship bread.”   When I told him that Elizabeth really wasn’t familiar with the recipe he went so far as to suggest that maybe The Amish Cook “wasn’t even real”, that maybe I invented her.  I wanted to sarcastically say to him “Yep, it’s all a ruse.  You got me.  The reporters who have been to Elizabeth’s house to interview her, they made it all up. The woman that has appeared at book-signings: she’s an actress.  The house she lives in: a prop.  You’re right, buddy, you figured it out!”   But I held my tongue and seethed.   It was one of the more bizarre and insulting conversations I’ve had with editors over the years and I’ve had several.

In Lovina’s settlement sourdough bread IS a popular item so she has really embraced it and uses the starter in breads, pancakes, and cinnamon rolls.  There are as many different versions of starters as there are different sects of the Amish.  Some starters are really doughy, while others are very liquidy.  Lovina’s version is very liquidy.  Take a look at the recipe, how does it compare with yours?  The starter is the thing that seems to trip most people up.  Good luck with this!  The recipe is a challenge, but the work is worth the reward.  The recipe’s name “friendship bread” seems to have its roots in the fact that that the starter is often given away as gifts to people so that they can make their own!

LOVINA’S FRIENDSHIP BREAD

Sourdough starter

3 pkgs. yeast

1 c. warm water

Starter feed

3/4 c. sugar

3 tbsp. instant potatoes

1 c. warm water

Sourdough bread

2 tablespoons sugar

1/2 c. corn oil

1 tsp. salt

1 c. starter (potato fed)

1 1/2 c. warm water

6 c. bread flour

Sourdough starter

Combine and refrigerate, covered, for 3 to 5 days. Take out and feed with the starter feed.

Starter feed:

Mix well and add to starter. Let stand out of refrigerator all day (5 to 12 hours). Mixture will be bubbly. Take out 1 cup to make bread and return starter to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup to avoid depleting your starter. Note: Do not put lid on tight on starter.

Sourdough bread

Combine above ingredients and make a stiff batter. grease another bowl. Put dough in and turn over oily side on top. Cover with foil and let stand overnight. (Do not refrigerate.) The next morning, punch dough down. Divide into thirds. Knead each part on floured surface 8 to 10 times. Grease 3 loaf pans and turn each loaf over in pan so it has oil on both sides. Let rise in pans 4 or 5 hours. (All day is all right.) Cover with waxed paper. Bake at 350 degrees for 30 to 35 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Refrigerate. Bread may be frozen.

 

SOURDOUGH CINNAMON ROLLS

Dough from sourdough bread

Divide it into 1/3s

Take one dough and roll it out as thin as possible. Spread top of dough with melted margarine. I use regular country crock spread so I don’t have to melt.  I do dough in 1 /2

 

1 cup brown sugar

 

Sprinkle over dough and margarine

 

3 teaspoons of cinnamon and sprinkle over brown sugar

 

Roll up dough. Slice 1 /2 to 3 /4 inches thick. Place in a cake pan and let rise 8 to 10 hours.  I let mine raise 4 hours. They would get too big.  Bake them at 350 for 20 minutes  Drizzle with frosting.  Powdered sugar and milk.

 

Posted in PIES CAKES & BREADS | 11 Comments

Friday Cookie Blitz: Amish Puff Cookies

This is kind of a fun cookie because of their crinkly appearance. I’ve tasted these once on a swing through Holmes County.  Here is the recipe:

AMISH PUFF COOKIES

1 cup shortening, rounded
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees F. Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake on an ungreased cookie sheet for 8 to 10 minutes. Cookies will puff, then settle down and look crinkly.

Posted in COOKIES, CANDIES & BARS | 1 Comment

Friday Cookie Blitz: Pizza Cookies

AMISH PIZZA COOKIES

1/2 cup granulated sugar
1/3 cup brown sugar
1/2 stick butter
1 egg
1/2 cup peanut butter
1 tsp vanilla
1 1/2 cups flour

Topping:

1 cup chocolate chips
2 cups miniature marshmallows

Preheat oven to 375 degrees.

Mix the granulated sugar, brown sugar, and butter together. Add the egg and mix in well. Mix in the peanut butter and vanilla. Add the flour and mix well. Press or roll dough on a 15-inch pizza pan, going all the way to the edge of the pan. Bake at 375 degrees for 10 minutes. Remove from the oven and sprinkle the chips and marshmallows over the top. Return to the oven for 5 to 8 minutes until topping starts to melt. Cut when completely cooled.

Posted in COOKIES, CANDIES & BARS | 1 Comment

Friday Cookie Blitz: Maple Lace Cookies

Yum…nothing beats pure maple syrup!  So I thought I would share this fancy-sounding but surprisingly easy recipe from an Amish woman in Pennsylvania maple country.

MAPLE LACE COOKIES

1 /2 cup pure maple syrup

1 /3 cup butter

1 /2 cup oatmeal

1 /2 cup flour

Boil syrup and butter together for 30 seconds.  Let cool to room temperature.  Then add oatmeal, flour, and nuts.  Mix well. Drop by teaspoonfuls onto greased cookie sheet, allowing at least 3 inches in between cookies.  Bake at 325 for 10 – 12 minutes.  Cool on cookie sheet and carefully remove.  Makes 24 cookies.

Posted in COOKIES, CANDIES & BARS | 5 Comments

Friday Cookie Blitz: Apple Cookies

For those of you that have a surplus of apples, this sounds like a great recipe.  Comes to me from an Amish woman in Michigan’s “apple country.”  As is often the case with these authentic Amish recipes it is a little spare on instructions, but it sounds delicious!

2 cups flour

1 egg

1 teaspoon baking soda

1 /4 cup apple juice

1 1 /3 cup brown sugar

1 /2 cup shortening

1 /2 teaspoon salt

1 /4 teaspoon cloves

1 1 /2 cup apples, finely chopped

1 teaspoon cinnamon

Drop by teaspoonfuls on baking sheet. Bake at 400 for 10-15 minutes.  Top with the following icing:

1 1 /2 cups powdered sugar

3 tablespoons butteer

3 tablespoons cream

3 /4 teaspoon vanilla

Posted in COOKIES, CANDIES & BARS | 2 Comments

More Scenes From Dayton, Virginia

 

We had a fun guessing game earlier today where I asked people to guess where these photos were taken.  Eventually some people got the location right.  What gorgeous images these are and this is a special, special place for me.  You’ll read about my stay here in an upcoming book.  These breath-taking emerald hills are outside of Dayton, Virginia home to a hospitable and sprawling Old Order Mennonite community.  The settlement is sandwiched between two mountain ranges.  The land around Dayton is generally flat, but these photos were taken from atop the “Mole Hill”, the worn stub of an ancient volcano, one of the last active “hot zones” on the East coast when it ceased smoldering millions of years ago.  Now the Mole Hill is just a  picturesque place from which to view the pastoral Old Order Mennonite farms below.  Small stores dot the landscape: a buggy shop, harness shop, bakery, and in town is the “Mennonite Mall”, an indoor market where some plain people sell their wares. I’ll write more about Dayton in future posts, but, oh, I will definitely return some day!

Posted in Editor's Blog | 4 Comments

Where Was This Photo Taken?

This photo is taken from one of my favorite spots in one of my favorite plain settlements.  Can you guess where this photo was taken?  Whoever GUESSES (sheesh, I think some people Google photo-matching technology sometimes for these things, that takes the fun out!:)  it first here will get a copy of my romance novella, Rebecca at the Beach.  Please post your answer here, not on Facebook. Sometimes it gets confusing to have parallel discussions in both places. I’ll tell you more about this favorite spot after we establish where it is.:)

 

 

Posted in Editor's Blog | 56 Comments