The Amish Cook from Oasis Newsfeatures

Homemade Chicken Noodle Soup

A snow day here in Cincinnati, so I thought I'd share Lovina's recipe for homemade chicken noodle soup!



3 lb. chicken

2 qts. water

2 tsp. salt

1 1/2 c. chicken stock

2 c. celery, chopped

2 c. carrots, chopped

1 tart apple, chopped

1 c. onions, chopped

Dash pepper

4 c. egg noodles

Place chicken in kettle with 2 quarts water. Cover and cook over medium heat until tender (about 2 1/2 hours). Remove chicken from kettle and strain broth. Debone chicken and

return to kettle with strained broth. Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook 8-10 minutes.


Another Holiday Favorite Recipe Among the Amish: Homemade Butterscotch Pudding

Pennsylvania Dutch Butterscotch Pudding
1 c. brown sugar
2 tbsp. butter
1 tbsp. flour
1 egg yolk
1 c. milk
1 tsp. vanilla
1/4 tsp. salt

(Best done in a cast iron skillet.) Boil sugar and butter together until soft. Beat the egg yolk well and add it to the flour, milk, vanilla, and salt. Carefully stir a little at a time into the sugar mixture. Cook, stirring constantly, until thick and bubbly

Pumpkin Ginger Pie

This recipe sort of combines two tastes from two different times of year....many Amish homes right now are using up the last of their fresh pumpkin in holiday goodies like pumpkin pie and pumpkin rolls, or just storing it away in canning jars.  Meanwhile, other Amish cookies are breaking out the ginger for cookies and breads.  This recipe melds pumpkin and ginger into a pie.  I've enjoyed this in a couple of Amish settlements around this time of year.  Give it a try!

  • 2 cups cooked, strained pumpkin
  • 1 1/4 cups lightly packed light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons finely chopped crystalized ginger, plus extra for garnish
  • Grated zest of 1 lemon, orange or tangerine
  • 2 eggs, well beaten
  • 2 tablespoons brandy
  • 1 tablespoon bourbon
  • 1 partly baked 9 inch pie shell
  • Preheat oven to 325. Combine all the ingredients for the filling and beat well. Pour into the partly baked pie shell. Bake for about 50 minutes or until the center of the pie is set. Garnish with a little crystalized ginger.

Amish Chicken Corn Soup

Today is a cloudy, cool day in Ohio, which means "soup" type weather.  I'm not sure how "Chicken Corn Soup" became such a classic among the Amish, but it has.  Most Amish homemakers have their own version of chicken corn soup that they make. This is Lovina's recipe

2 lbs. cut up chicken
5 cups water
1 med. onion, chopped
2 tbsp. chopped parsley
1/2 cup chopped celery
2 ccuo corn
Salt and pepper
1 cup flour
1 egg, beaten
1/4 cup milk

Simmer chicken in boiling water, remove bones and skin. Strain the stock. Return to pot, add onions, celery and corn. Simmer till vegetables are tender. Mix flour with egg and milk. Rub mixture with fork till it crumbles. Drop crumbs in soup. Cook 10 more minutes covered. Serves 3 to 4.

Homemade Caramel Pie....

SIGH, is it pronounced car-uh-mel or carmel?  I never know...Anyway, "caramel pie" is an old Amish recipe that is gooey and sweet and caramel fans should definitely try it!  The recipe didn't make the cut for our baking book because we had too many similar pie recipes included already, but this is a good one.  This is one of these classic confections that show how resourceful Amish cooks have traditionally been about scratching tasty food out of few ingredients.  The recipe (ignore the space after the brown sugar, nothing is missing, just a tech glitch):

3 cups brown sugar

3 cups water
2 tablespoons butter
1 cup all-purpose flour
3 cups milk
6 egg yolks

Boil brown sugar, water and butter together for 2 or 3 minutes for a good strong caramel flavor. In a separate bowl, mix flour, milk, and egg yolks.  Then slowly stir flour mixture into boiling syrup, stirring constantly until it comes to a boil. Remove from heat; cool 5 minutes and stir once. Pour into 2 baked pie shells. Top with either a meringue from the egg whites or allow pie to cool and top with whipped cream.

Homemade Peanut Butter Pie

Peanut butter pie is one of those confections that the Amish have adopted, and it's not surprising.  The pie is easy, decadent, and a crowd-pleaser, all of which Amish cooks like.  I love to sample peanut butter pie at the various venues I visit. One of my favorite kinds was tasted at Yoder's restaurant in Pinecraft.  There are several variations of the recipe. I will share Lovina's.  To get the same effect that her pie has, just buy a chocolate pie crust pre-made from the store to use in this recipe.


1 chocolate pie crust
3/4 cups peanut butter
1 can Eagle Sweetened Condensed Milk
1/4 tsp. lemon juice
1 (8 oz) Cool Whip
chocolate syrup

Mix the peanut butter, milk, and lemon juice together. Pour into the chocolate crust.

Add the desired amount of chocolate syrup  into the Cool Whip, until you achieve the color and flavor you want. Then spread the chocolate-y stuff onto the Peanut Butter mixture and refrigerate.  For an event more chocolately taste, sprinkle some chocolate chips on top!

Amish Fried Chicken

Lovina - as most Amish homemakers do - raises her own chickens.  These provide an excellent and accessible source of meat and eggs for the family. Fried chicken is a favorite among the Amish.  And while there are not 12 herbs and spices in Lovina's recipe, this still will give your chicken some good zing.

1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 pieces of chicken

 Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside. In a large paper sack, combine dry ingredients.. Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down (or its just as good if you remove all the skin first). Bake at 375ºF for 45 minutes.
 Turn chicken pieces over and bake 5 to 10 minutes longer or until the breading on the skin begins to bubble

Hot Potato Casserole

This is a recipe I found in the old Amish Cook archives from 1993. True to form for Elizabeth, the instructions are quite minimal, but it sounds like a fairly easy dish.

6-8 medium potatoes

1 /2 pound Velveeta cheese (cubed)

1 tablespoon mustard

1 cup mayonnaise

1 /2 cup chopped onion

1 /2 pound bacon, fried, drained, and cut-up

salt to taste


Mix all ingredients together.  Put into a buttered baking dish.  Bake 1 hour at 350.  This dish can be prepared the day before and baked when ready to use.


I found this recipe in the old Amish Cook archives this morning.  In the instructions she says to run something through a "ricer."  I'm not sure what this is, but I am sure one of you knows. Otherwise, this sounds delicious! 

5 large potatoes

1 tablespoon butter

1 /2 teaspoon salt

1/ 8 teaspoon pepper

1 /2 cup cream

1 egg white, beaten

Dash of paprika

Bake the potatoes in a hot oven (450 degrees) for about 40 minutes.  Remove from the oven and cut into half lengthwise.  Scoop out the insides and pass through a ricer. Add butter, salt, pepper, cream, and whip until fluffy.  Beat egg white until very stiff and fold into mixture.  Pile into shell.  Dust with paprika and return to the oven until golden brown. Serves 6.

Tomato Custard?

I'm not quite sure what to make of this recipe found in the old archives of Elizabeth Coblentz's.  There's no explanation as to whether this is a "dessert", an appetizer, or a main dish. When I hear "custard", I immediately think "dessert", but "tomato" doesn't conjure up such images.  No explanation whether to chill or to serve warm.   And I'm not even sure what a "custard cup" is.  This sounds like it must be a very old recipe. But, I'll share her recipe here and you all can try to make sense of it:


4 pounds ripe tomatoes

4  eggs, beaten

1 cup milk

1 /2 cup sugar

1 /2 teaspoon salt

1/ 8 teaspoon nutmeg

Stew tomatoes in own juice (do not add water) and pass through sieve.  Cool and add to beaten eggs, milk, and seasoning.  Bake in buttered custard cups.  Serves 6.