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Recipes

Pork & Sauerkraut

The tradition that eating sauerkraut on New Year's cuts across religious boundaries, because the Amish embrace this also.  Someone asked for a recipe for pork with sauerkraut, or as some Pennsylvania Dutch call it "sauerkraut und speck" (Sauerkraut with Pork).  I'm sure Lovina is eating this today and I'm heading over to Rachel's Mom's shortly for my sauerkraut fix.  So, to the person who posted the request, here is the recipe. Enjoy!

 

3 pounds fresh pork

1 tablespoon salt

1 quart sauerkraut

Place pork in a large heavy kettle. Cover with water and add the salt. Simmer for 1 hour. Add the sauerkraut and more water, if necessary.  Continue cooking for an additional hour or until meat is tender. Season with salt and pepper.

This is a very, very simple dish. You can add additional seasonings to your taste. And keep in mind, many Amish will be eating homemade sauerkraut and pork from their own hogs, so this dish will taste extra fresh on an Amish supper table.


Snoozer Sandwiches

This is a great way to use some of that leftover Christmas ham. Makes a delicious, sweet n soury sandwich. It is filling, so filling you'll want to take a snooze when you're done eating, hence the name!

SNOOZER SANDWICHES

1 cup catsup

1 /2 cup water

1 /2 teaspoon mustard

2 tablespoons vinegar

1 1 /2 pounds ground or sliced ham

1 /3 cup of brown sugar

 

Stir all of the above into a casserole dish and bake at 250 for one hour. Spoon onto bread and serve as a sandwich. Very good!


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.

 

CHRISTMAS BISCUITS

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.


Amish Pizza: 2 recipes

With all our talk on this site over the past couple of days about pizza, I thought I'd share Lovina's pizza recipes with you.  These are actually her mother's. For the pizza, add your favorite toppings - hold the plexiglass (inside joke for regular readers of this site). Here are her recipes for the "building blocks" of a great pizza: crust and sauce.

HOMEMADE PIZZA DOUGH

2 cups flour

2 teaspoons baking powder

1 /2 teaspoon salt

2/3 cup of milk

6 tablespoons of salad oil

Measure flour, baking powder, salt, milk, and salad oil into a bowl.  Stir vigorously until mixture leaves the side of the bowl. Gather dough together and press into a ball.  Knead dough in bowl 10 times to make smooth. Place on a pizza pan or baking sheet.  Turn up edge 1 /2 inch and pinch or pleat. Add favorite toppings and bake at 425.

 

MOTHER'S PIZZA SAUCE

10 cups of tomato juice

1 large onion

4 large bay leaves

Soak, separate and strain. Add the following:

1 /2 cup of salad oil

4 tablespoons salt

4 teaspoons of sugar

1 /2 teaspoon of pepper

1 /4 teaspoon of red pepper

2 teaspoons oregano

1 1 /2 teaspoons of garlic powder

Bring to a boil and add 3 /4 cup of clear gelatin and boil again. Makes 5 pints.


Pennsylvania Dutch Plum Pudding

I always hear about plum pudding around the holidays, but I don't think I've ever so much as had a bite of it in my life.  That said, it seems to be a favorite in at least some Amish communities around the holidays.  The culinary history of the Amish is a bit different than my Italian-American pasta-laden food ancestory.  Does anyone out in blog land actually prepare plum pudding?  Here is Lovina's plum pudding recipe if anyone out there wants to give it a whirl.  By the way, ugh...the recipe calls for suet....all I can think of with that is what my Rachel uses to feed the birds. For those who don't want to use suet - and I don't blame you - you can substitute with solid vegetable shortening.

HOMEMADE PENNSYLVANIA DUTCH PLUM PUDDING

1 cup flour

1 teaspoon baking soda

1 /2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground mace

4 ounces suet

1 cup sugar

2 cups soft bread crumbs

2 eggs, well beaten

1 /4 cup orange juice

1 cup milk

1 cup dark seedless raisins

1 cup currants

1 /2cup nuts, chopped

1 /4 cup finely chopped candied orange peel

1 /4 cup finely chopped candied lemon peel

Sift together the first six ingredients.  Set aside. Break apart the suet, discarding membrane which coats it and finely chop.  Combine suet with sugar, bread crumbs, and eggs.  Beat together. Mix in the orange juice.  Alternately add the dry ingredients in thirds and the milk in halves to the suet mixture, mixing until blended after each addition. Mix in the fruits and nuts. Turn into a well-greased 1-quart mold or two 1-quart molds.  Cover mold tightly and steam for 3 hours. Serve with any desired pudding sauce. 

Note: Upon cooling the tiny pieces of suet may solidify as flecks throughout the pudding. These disappear when the pudding is resteamed.


Lancaster County Lima Beans

I'm not a huge lima bean fan, but some people love them.  This is a recipe that Lovina likes to fix for her family.  It's a hearty and an inexpensive dish to make - if you like lima beans!


Homemade Caramels


Hearty Scalloped Potatoes


Homemade Crumb Cake

Long before it was copied by Sara Lee and other commercial bakeries, "homemade crumb cake" was a staple in old Amish kitchens.  Here is a recipe Lovina uses and, yum, it is good!


Amish Corn Bread