User login

Quick Links

Amish Snowbirds? Yes, even the Amish need a break from the cold. Between November and March, this tiny community is transformed...

Click here for details about how to view a typical "morning meal" in an Amish home...

Shopping cart []

0 Items in Your cart

Read the Weekly Column Online!

Did you know you can read The Amish Cook's weekly column online? Learn more...

Donate to Keep This Site Running

Do you frequently contribute to this site or read the column online each week? Make a difference by donating to keep this site up & running!

RSS Feed

Syndicate content

Recent comments


LuvMaerz's picture

Sinfully good cookies... only THREE ingredients!!!

My best friend is a teacher, and she was bragging on these delicous cookies that her school cook made for the kids (they only have about 30 students, so they are able to do that sort of thing).  Anyway, she got the recipe, and I couldn't believe it was so simple!!  Three ingredients... and the cookies are so moist with almost a fudgy center.  I made a batch today, and they are already G-O-N-E!

 Cake Mix Cookies

1 package dark chocolate or devils food cake mix

2 eggs

1/3 cup oil

Mix all the ingredients in bowl; the cookie dough will be rather stiff.  Shape into golfball sized balls, then flatten slightly and place on lightly greased cookie sheet.  Bake at 350 for 8-10 minutes, then cool on wire rack.


I plan on trying this with some other types of cake mix and see how they are.  So easy, my 3 year old could do it!!

Amish Christmas Biscuits

This is an old Pennsylvania recipe passed down through Lovina's family.  This recipe is large, makes about 16 dozen "biscuit cookies" so adjust recipe accordingly.  This is sweet cross between a biscuit and cookie and has traditionally just been served around Christmas and New Year's.



8 cups sifted flour

1 teaspoon baking soda

2 cups butter

2 1 /4 cups sugar

4 eggs, well beaten

1 cup thick sour cream

Sift flour and baking soda together. Set aside.  Cream the butter until softened. Add the sugar gradually, creaming until fluffy.  Add the eggs in thirds, beating well after each addition.  Alternately add the dry ingredients in fourths and the sour cream in thirds to the creamed mixture, mixing until blended after each addition. Chill dough overnight.  Using a small amount of dough at a time, roll out dough about 1 /2 in thick on floured surface and cut into 2 inch rounds. Immediately transfer to cookie sheets. Bake at 350 for 10 to 12 minutes.  Makes about 16 dozen cookies.

Syndicate content