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Plainly Delicious - "Cooking Show"

Over the weekend we attempted to put produce our first "cooking show" based on the Amish Cook's recipes.  All I can say is this ain't the Food Network.  At least on my computer, the video is a little dark in places and the sound a bit less than stellar quality at times.  Still, I think it'll probably be fun to watch.  You get the general gist of what some of these recipes look like and the preparation process.  My Rachel can be heard speaking the intro to the video.  In the video, I am working on the recipes with Jessica.  She has worked with me editing and preparing recipes for our Amish Cook books in the past and has a good grasp of the simple style that is the hallmark of Amish cooking.  So, with the "quality disclaimers" in mind, feel free to watch our first installment of "Plainly Delicious" (someone on here suggested that  title and Rachel, Jessica, and Lovina liked it).    If we do future ones, we'll have better lighting, sound, and video.   And if you enjoyed the video and would like to see more in the future, click the "donate" button on the right side of your screen and you'll be emailed a "bonus video" within the next 24 hours.  The video is of me having breakfast at Lovina's. The bonus video captures a very typical Amish breakfast table with pitchers of homemade grape juice, tomato juice, and biscuits and gravy.  Below are the recipes that we prepared during the cooking show.  Enjoy!



1 tablespoon vegetable oil
1 cup sugar
1 cup milk
2 teaspoons baking powder
2 cups flour

Topping: 1 /2 cup brown sugar, 1 teaspoon cinnamon, 4 tablespoons
butter or margarine.

Stir together the first five ingredients until well-moistened. Pour
into greased and floured 9 by 9 inch pan. Sprinkle brown sugar over
cake top with pats of butter and sprinkle with cinnamon. Bake at 350
until toothpick inserted into cake comes out clean - about 25 minutes.


1 egg
3 cookspoons (large kitchen spoons) cream
pinch salt
enough all-purpose flour to make a stiff dough
Shortening for frying

Beat the egg, and then stir in cream and salt. Add enough flour to
make a stiff dough. Work it with your hands well. Dive dough into 6 or
7 balls and roll out real flat and very thin. Then cut three slits
into each flat piece of dough. Have a kettle of hot lard or Crisco
ready and one by one drop the dough in. Remove when golden. Sprinkle
sugar on them and stack on a plate.


8 eggs
3 cups of light corn syrup
3 cups of brown sugar
3 cups of rolled oats
1 pound of margarine
2 cups of nut meats

Melt margarine. Cream sugar, margarine, and eggs together. Add corn
syrup and rest of ingredients and mix. Pour into four unbaked pie
shells. Bake in a slow oven until done

Re: Plainly Delicious - "Cooking Show"

Kevin, I loved the Plainly Delicious cooking show video.  I made the Oatmeal Pie and it was yummy.  Kind of like a pecan pie.  Also, thanks to LuvMaerz for the Dorothy Lynch salad dressing recipe.  I made that today and it is good, also.  It makes a lot, so be prepared to have a container/containers large enough for all the dressing!  Keep up the good work!  I am looking forward to the next cooking show installment!  ~Diann

Re: Plainly Delicious - "Cooking Show"


Re: Plainly Delicious - "Cooking Show"

I enjoyed viewing the recipes made and look forward to more videos.  I've read the column for quite some time.  I started back when Lovina's dear mother was writing it and have enjoyed it immensely ever since.  Keep up the good work Kevin!

Re: Plainly Delicious - "Cooking Show"

In Grabill, In., at one of the Grabill Days fairs we attended there was a 'Knee Patches' concession that were supposed to be the Amish version of the elephant ear. They were smaller but exactly the same.
Love the column and I try almost all of the recipes.
Just wondering if there were any recipes for Amish creamed shoepeg corn. We enjoyed it at Lancaster, Pa. in several of the restaurants there.
Keep up the good work, Kevin. I read the BC Enquirer and sometimes the column is buried on the last page, uggggg!

lorraine stoddard's picture
Re: Plainly Delicious - "Cooking Show"

I really enjoyed the video!  I liked the comments about the Amish in the kitchen.  Looking forword to more video's in the near future.  Keep up the good work!

lorraine stoddard's picture
Re: Plainly Delicious - "Cooking Show"

I really enjoyed the video!  I liked the comments about the Amish in the kitchen.  Looking forword to more video's in the near future.  Keep up the good work!

Re: Plainly Delicious - "Cooking Show"

Hi all,

I snuck over to my son's house and watched the video. I really enjoyed it!

Maybe ya can do one with bread.Wink


Re: Plainly Delicious - "Cooking Show"

Pam, thanks...that is not a bad idea...a video of just breads and rolls...maybe that is next!:) - Kevin

Re: Plainly Delicious - "Cooking Show"

I already made comment but meant to copy recipe and therefore had to again go through this.

Re: Plainly Delicious - "Cooking Show"

I read your column in my daily newspaper each week and relate to you because we are General Conference Mennonites and have a similar background as yours. We live near Yoder, KS. and visit the Amish community frequently there. We appreciate your column and allowing everyone to look in on your family eacy week. Thanks and keep up the traditions they are so important.

dcharrison's picture
Re: Plainly Delicious - "Cooking Show" - Lois

Lois - you must be somewhat near me - I am also near Yoder.  In the South Hutchinson area actually.

Welcome to the site!


Re: Plainly Delicious - "Cooking Show"

Hello Kevin, We have never met but I feel like I have known you for years. The cooking video brought back a lot of memories of my childhood because this is the way my Mother always cooked. She always claimed she was taught by the best. I have the first cookbook you and Elizabeth Coblentze created back in 1993. I've used this cookbook faithfully all these years.
The Nothing's recipe reminds me of the left-over pie dough my Mother used to bake up for us children. She would make it the same way and sprinkle with cinnamon-sugar. What good memories. Thank you.
The Oatmeal pie reminds me of the Amish Vanilla Pie Mother would make. She used the Oatmeal pie recipe except she added coconut.
Keep up the good work and thank you for taking me down memory lane. God bless.

Re: Plainly Delicious - "Cooking Show"


Thank you....your kind words mean a mint to me....I really mean it...Reader encouragment is sometimes all that keeps us going! - Kevin

Re: Plainly Delicious - "Cooking Show"

I can't wait to see the video! My main computer is broken. The puppies chewed through my power cord!Cry

Thankfully the puppy wasn't hurt, but the old laptop that I am using has a very slow connection and I can't do things like watch movies or even get into my paypal account!Frown

Oh well, I might just have to go find a computer to watch this video!Wink


Re: Plainly Delicious - "Cooking Show"

I was surprized too about the nothings.  For some reason I pictured them looking more like a cookie.  Instead, they really do look a lot like a small elephant ear that you get a the fair.  Wonder what the difference between the two are?

Re: Plainly Delicious - "Cooking Show"

The elephant ears that I have had at our local county fair is the size of a large paper plate and covered in powder sugar.  I remember it also having a cinnamon taste to it too.  Wonder if that might be the difference?  Though somewhere I am thinking that you need yeast to make elephant ears but I've never made them before so anyone every made elephant ears?  Can you tell us the difference between the two?

LuvMaerz's picture
Elephant Ears recipe

"A mind is like a parachute. It doesnt work if it's not open."- Frank Zappa

BK, I decided to look up the recipe for Elizabeth's Elephant Ears from the hardcover Amish Cook book.  It looks like we both were right, kinda Wink... it does have yeast, and at least her recipe has a sticky topping.  (Forgive any spelling errors... they are bound to happen when my fingers get to moving fast).

 Elephant Ears (from Elizabeth Coblentz); makes 24 elephant ears


  • 1 (1/4 oz) package active dry yeast
  • 1/4 cup warm water
  • 2 cups all purpose flour
  • 1 cup plus 2 Tbsp sugar
  • 1/2 tsp salt
  • 1/3 cup butter or margarine
  • 1/3 cup milk
  • 1 egg, beaten
  • 1/4 tsp ground cinnamon for coating


  • 3/4 cup firmly packed brown sugar
  • 1/4 cup margarine or butter, softened
  • 1/4 cup finely chopped pecans

     To make the dough, dissolve the yeast in the warm water.  Combine the flour, 2 Tbsp sugar, and salt in a large bowl.  Cut in the margarine/butter until the mixture resembles coarse meal.  Add the dissolved yeast, milk, and egg.  Set aside, uncovered, to rise until puffy, about 30 minutes.

     Reheat the oven to 400.  Separate the dough into 24 equal pieces shaped roughly like the palm of your hand.  In a small bowl, combine the remaining sugar and the cinnamon and sprinkle evenly over a cutting board.  Roll each piece of dough in the sugar mixture (both sides) until very thin and 3 to 5 inches in diameter.  Place on a well-greased baking sheet about 1/2 inch apart.

     To make the topping, mix together the brown sugar, margarine/butter, and pecans in a bowl.  The mixture will be crumbly.  Sprinkle the topping over the elephant ears.  This spreads fast once baking begins, so don't put too much on.  Bake until light brown and topping has spread, about 8 to 10 minutes.  Remove immediately and serve warm.


Re: Elephant Ears recipe

Oh boy another new recipe!Laughing  I love it when you post extra recipes. I can't wait to try them all!



Re: Elephant Ears recipe

Thank you for posting the elephant ears recipe!  I was going to launch into a comparison of the two recipes, but I think your posting speaks for itself.  The two pastries ARE similar in appearance.  Lovina has fixed both for me and - SIGH - I have eaten both (SIGHing because I'll be 500 pounds by the time I'm 50 at this rate)...anyway, they LOOK alike, but the similar ends there...the elephant ear, being a yeast bread, is much thicker, more elastic...The nothings are crispier and airier...

LuvMaerz's picture
Re: Plainly Delicious - "Cooking Show"

"A mind is like a parachute. It doesnt work if it's not open."- Frank Zappa

Aren't elephant ears dipped in something/have a sticky coating of some sort? 

*DANG this dietYell*

Re: Plainly Delicious - "Cooking Show"

I also enjoyed the video. I especially liked the little tidbits of information/ Amish culture that you shared with everyone. Please continue to do more of these. I can't wait to try out the recipes.

 God Bless!

Re: Plainly Delicious - "Cooking Show"

Well, good the video quality on your end must have been better than mine!:)

LuvMaerz's picture
Great job!

"A mind is like a parachute. It doesnt work if it's not open."- Frank Zappa

First off, I was pleasantly surprised that you used the title I suggested Laughing!  Cool!

I really enjoyed watching the video.  I didn't realize how easy the pie was to make.  And the nothings were much larger in size than I would have thought, and cooked up very fast!  The church spread reminds me of the "fluffer nutter" sandwiches I still eat from time to time. 

Thanks Kevin (and Jessica and Rachel) for taking the time for putting this together.  What a quick 14 minutes... I hope you continue to do these shows from time to time.  And I love that Google videos have that option to download to your iPod... that way I can watch again when bored in the car, or share it with someone else!

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