Simply Delicious Amish Cooking: Recipes and stories from the Amish by Sherry Gore, EPUB, 031033554X

January 13, 2016


Simply Delicious Amish Cooking: Recipes and stories from the Amish of Sarasota, Florida by Sherry Gore [031033554X] [EPUB]
English | May 11, 2013 | ISBN: 031033554X | 256 pages | EPUB | 14.8 MB






Title Page



How I Came to Write This Cookbook

What Makes Amish Cooking So Special?

Who Are the Amish and Mennonites?

What Is the Pinecraft Community?

What Is The Budget?

The Recipes

Breads and Rolls


Appetizers and Beverages

Soups and Salads

Vegetables and Side Dishes

Meats and Main Dishes


Cookies and Bars


Cakes and Frostings


This and That


Index of Recipes


About the Author

Praise for Simply Delicious Amish Cooking


About the Publisher

Share Your Thoughts





How I Came to Write This Cookbook


Life was chaotic. My daughter Jacinda was sick in the hospital in St. Petersburg, Florida, an hour’s drive away, and my young son, Tyler, needed me at home. Daughter Shannon was fifteen at the time — too young to drive but bearing great responsibility by working at Yoder’s Restaurant to help support the family. My days were spent keeping other people’s houses clean and attempting to be in too many places at one time.

I prayed for help.

I shouldn’t have been surprised when a friend called me the next day. She had a cousin in Chihuahua, Mexico, she said, who was looking for a family to assist in the United States. Would I like her cousin to come and help me?

Within the week, two planes passed in the night — one from El Paso, Texas, and the other, a Mercy Medical flight destined for Cincinnati, Ohio, where Jacinda would receive treatment at the children’s hospital.

Rosy Banman, our helper from Mexico, was the daughter of a Russian Mennonite minister. Though she was young, only nineteen, she was amazingly efficient. Not only did she keep everything running smoothly in my absence, but her quiet spirit delighted those who came in contact with her.

A week before returning to Mexico, Rosy presented me with a gift — a cookbook from her Mennonite community. I had planned to send Rosy home with the usual souvenirs, Florida oranges or key-lime-and-coconut candies, bought locally, but I also wanted to send her off with an Amish cookbook from our own community. I scoured Pinecraft for such a book, going from store to store, but I came away empty-handed. No such item was available because none had ever been written.

So after Rosy left, I began compiling my own cookbook. My good friend Vera Overholt helped in the effort by handing out recipe cards to Pinecraft women on which to write their recipes. After I mentioned the project in my letters to The Budget newspaper, many ladies in Amish communities across the country responded. All of the recipes in this book are by residents of Pinecraft or those who have vacationed here. Pinecraft is a popular vacation spot for many Amish and Mennonites.

Little did I know it would take three years to finish my cookbook. Much of it was written in a hospital room, and several times I had to put my work away and concentrate on caring for Jacinda, whose health continues to be fragile. Nearly seven hundred recipes and three years’ worth of excerpts from “Letters from Home” in the national edition of The Budget newspaper went into that first cookbook, Taste of Pinecraft. The book you hold in your hands, containing more than three hundred recipes, is culled from that original collection, with many new recipes included.

The excerpts interspersed among the recipes in this book give only a glimpse of life in Pinecraft. No book could capture every element and every character that comprises our unique settlement.



What Makes Amish Cooking So Special?


Amish cooking is traditional American cooking at its best, and like America itself, Amish cooking includes a lot of international flavors. Some recipes even have German and Dutch names, and some Mexican-American and even Italian recipes will be found in these pages.

Amish cooking is defined by simplicity. With only a few exceptions — like alligator meat! — these recipes require only the most basic commonly available ingredients, what some people refer to as “whole” foods. In the ingredients lists you will not find things like “chipotle chilies in adobo sauce” or “cold-pressed extra virgin olive oil,” as good as those things may be. These recipes, like the Amish themselves, are straightforward and plain, but never boring. That is why this book is called Simply Delicious Amish Cooking.

From the various clippings from The Budget scattered throughout this book, you’ll also notice that food is a special part of Amish social life. It is served at potlucks, marriage services, special events, fundraisers, and farewells. Wherever the community gathers, food will be abundant.

Food is also one of the ways we reach out to the larger world. We make visitors, whether old friends or strangers, feel welcome. Sharing food is how we support one another in difficult times and show our love to those in need. It is how we support one another in difficult times and show our love to those in need. It is a gesture of our caring for each other and, ultimately, an expression of how God loves us and provides for our needs. Amish food is not just food, it’s a reminder of our dependence on a loving God.



Who Are the Amish and Mennonites?


The people known as the Amish first organized between 1693 and 1697 when a Mennonite leader named Jacob Ammann and a minority group of followers in Switzerland divided from the main body of Mennonites. Ammann held a strict view of excommunication and the banning of offending believers from the church.

A small group of Dutch Mennonites had previously settled in German-town, Pennsylvania, in 1683, and greater numbers began arriving in the United States in 1710. The earliest Amish immigrants to the New World arrived in Pennsylvania about 1720, settling in Berks County and later in Lancaster County.

The Amish largely agree with the Mennonites in doctrine but even today still hold to a strict observance of excommunication and a stricter pattern of dress than the Mennonites. They “withhold” from making lifestyle changes, choosing to drive horses and buggies rather than cars and usually shunning modern conveniences. Today, the largest concentration of Amish is in Holmes County, Ohio.

Today the true Mennonite Church (Mennonite and Amish Mennonite) is still a separatist church and is neither Catholic nor Protestant. They believe in the following Bible principles:

1. A full obedience and discipleship to Christ and all his commandments, resulting in holy living (Matthew 7:21; Acts 5:32; 1 John 2:4 – 6)

2. Love for enemies, nonresistance to evil, nonparticipation in war (Matthew 5:38 – 39; James 5:5 – 6; 1 Peter 3:13 – 18)

3. A true separation of church and state as “strangers and pilgrims” (1 Peter 2:11 – 12)

4. Baptism for believers only (Mark 16:31)

5. Inspiration of the Bible in its entirety (2 Timothy 3:16)

6. Nonswearing of oaths (Matthew 5:33 – 37; James 5:12)

7. Modesty and simplicity of attire, and nonadornment with jewelry, etc. (1 Peter 3:3 – 4; 1 Timothy 2:9)

8. Recognition of God’s order of headship and the wearing of veiling for sisters (1 Corinthians 11:1 – 6)

9. Marriage as instituted of God, sacred, and for life (Matthew 19:3 – 6; Hebrews 13:4)

10. The sanctity of sex. That young people keep themselves pure (Ephesians 5:3 – 5) and that they marry only Christian partners (2 Corinthians 6:14 – 18)

11. The “kiss of charity” practiced among believers (Romans 16:16; 1 Peter 5:14)

12. The anointing of oil for the sick (James 5:14 – 15)

13. Feet washing among the believers (John 13)

14. Lawsuits, secret societies, labor unions, and life insurance as unscriptural (Psalm 37:25; Jeremiah 49:11; Matthew 6:25 – 33; 1 Corinthians 6:1 – 8; 2 Corinthians 6:14 – 18; Ephesians 5:11 – 12)

15. Security of the believer conditional — if we continue in the faith unto the end (Hebrews 3:6, 14)



What Is the Pinecraft Community?


Unknown to many around the country today, there is a thriving Amish and Mennonite community in Sarasota, Florida. In 1926 the original Pinecraft community was laid out on the southwest corner of Bahia Vista and South Kaufman Streets. It was originally designed for a trailer park with lots that were 40 feet by 40 feet along with some small cottages. In 1928, when the Dan Kurtz and Roman Miller families moved to this area, they began to hold Amish German Sunday school in their homes, and preaching services were held when a minister came by. Later, as more Amish and Mennonite families came for the winter, a schoolhouse was used for services but was soon outgrown.

In about 1937 services were conducted in English because some Mennonites could not speak German, though a German Sunday school class was still available for those who preferred German. When a minister was present, he was asked to preach after Sunday school whether he was Amish, Conservative Mennonite, or Mennonite.

In 1945, after the continued growth of the community, a group of Mennonites wanted to live in the area permanently, so they organized the Bay Shore Mennonite Church under the Ohio Conference.

In the meantime, Henry Brunk bought a tourist camp on U.S. 41 at the north end of Sarasota. There was a good-sized community building on it where tourists assembled for worship services. In 1946, as the need for more space became evident, a vacant bakery was purchased, renovated, and named the Tourist Church as a joint fellowship of Amish, Conservative Mennonites, and Mennonites. Services were held only during the winter. Since more folks wanted to stay year round, they organized under the Lancaster Conference, using the same building. Down through the years, many folks expressed their appreciation for the Tourist Church, where folks from the North and from many different faiths fellowshipped together, saying this was a foretaste of heaven.

Some of the early Pinecraft and Home Croft settlers bought lots and built small, plain buildings where they were kept warm and dry. Others put up nice-looking cottages. Gradually as the years rolled by, better homes were built. Eventually many of the early shacks had to be torn down or remodeled.

Ed Yoder started a grocery store and also sold meat on the corner of Bahia Vista and Kaufman Streets, which was a great asset to the area. Mart Yoder and John Yutzy opened a hardware store, which was also greatly needed. Soon a post office was added to Yoder Grocery store, and a restaurant called the Eating House came into being.

The Sunnyside Church was started about 1969 or 1970, being organized under the nonconference Amish Mennonite Fellowship and later merged with the Beachy Amish Fellowship with Lester Gingerich as resident bishop and John F. Miller and Harvey Miller ordained as deacons.

Today in Pinecraft, fishing, playing shuffleboard and marble games, quilting, and making shell crafts keeps many residents occupied. Also, many women are engaged in doing house cleaning in the city.



What Is The Budget?


Over the years, The Budget newspaper has earned a faithful readership by providing its Amish and Mennonite readers with a place where the good news reported in its pages routinely outweighs the bad. It is the most popular and widely read local weekly newspaper in the heart of Ohio’s Amish country, and its readers have helped to shape this book. Most of the vignettes and stories scattered throughout this book were first published in The Budget.

Established in 1890, The Budget is a community paper in the purest sense, giving its readers content that mirrors their lifestyles and successfully brings together the workplace, marketplace, and church, the English and the Plain People. Its local pages are filled with timely and insightful news stories, compelling human-interest features, inspirational messages from area pastors and their congregations, deserving acknowledgments of academic achievements and extracurricular activities, and the most comprehensive local school sports coverage.

The Budget, however, is also known nationally and internationally. Its national edition publishes letters by Amish and Mennonite writers, representing their communities throughout the United States (primarily Ohio, Indiana, and Pennsylvania), as well as Canada, Central and South America, and overseas.

Out of respect for its 116-year relationship with our Amish and Mennonite writers, readers, and friends, the national edition remains available only in its print format, although you can find highlights of each weekly local edition online at For information or to subscribe, write The Budget, PO Box 249, Sugarcreek, OH 44681. You may also phone 330-852-4634 or fax 330-852-4421. (The information given above about The Budget was largely adapted from The Budget’s website with the permission of its publisher.)



Breads and Rolls


Honey Wheat Bread


¼ cup flour

¼ cup sugar

¼ cup honey

2½ heaping tablespoons brown Sugar

1 tablespoon salt

1 cup boiling water

2 cups cold water

¾ cup vegetable oil

2 tablespoons yeast

2½ cups whole wheat flour

5½ cups white flour


Preheat oven to 350°. In mixer bowl, combine, on low speed, the ½ cup flour, sugar, honey, brown sugar, salt, and boiling water. Add in order given: cold water, vegetable oil, yeast, 2½ cups whole wheat, and 5½ cups white flour. When all ingredients have been added, increase speed and mix 9½ minutes. Divide dough into four even portions and shape into loaves. Put into greased bread pans and let rise. Bake approximately 28 minutes. (See color plate 6 for illustration.)

Esther Schlabach, Sarasota, Florida



Lisa’s Homemade White Bread


3 cups warm water

3 tablespoons yeast

2 tablespoons salt

½ cup sugar

½ cup oil

½ cup instant or mashed potatoes

8 cups white flour


In large bowl mix water and yeast together. Add salt, sugar, oil, potatoes, and flour. Turn onto floured surface and knead until smooth and elastic; about 10 minutes. Sprinkle more flour on the dough if needed so it’s no longer sticky. Grease a large mixing bowl with butter or shortening. Cover with a clean cloth and let rise till double. Punch down and knead; let rise again. Divide dough into 3 parts. Shape into loaves and place in greased bread pans. Let rise until double in size. The second rising takes less time. Bake at 375 for 30 – 35 minutes. Remove bread from pans and let set on cooling racks. Brush tops with butter. Store in plastic bags. Makes 3 loaves. (See color plate 6 for illustration.)

Lisa Miller, Chouteau, Oklahoma



Lemon Poppy Seed Bread


1 box lemon cake mix

1 teaspoon almond extract

1 (3.4 ounce) package lemon or vanilla instant pudding

4 eggs

1 cup water

2 tablespoons poppy seeds

¾ cup vegetable oil


Preheat oven to 350°. Combine all ingredients until moistened. Grease and flour bread pan. Bake 20 – 30 minutes until center is done. Also makes good muffins!

Mrs. Matthias (Sarah) Overholt, Sarasota, Florida


Sarasota, Florida

It is now over fifty-two years since we made our first trip to Florida. At that time there were no traffic lights and not many tourists.

In the years 1946 and 1947, we rented at the Becker House on Orange Avenue. The city hall is there now. At the Becker House there were seventy people, Amish and Mennonites. With a hall in the center and bedrooms on either side, we all had to share the same kitchen to cook on the wood-burning stove. The iceman came once a week to fill the large ice box, which held 500 pounds.

One day a woman came in and said she found a Laundromat and we need not wash by hand any longer. It had Maytag wringer washers and two rinse tubs and was located west of Ringling Shopping Center in the city trailer park.

The people of Sarasota said, “If we can get the Mennonites in here, we will have a good community.” The city furnished a bus to come right to the Becker House on Sunday to take the people to the Tourist Church.

The next year Jonas Stoltzfus and us bought property right up town. We were the only Amish who owned property uptown. Our first real estate tax was seven cents.

Preacher Enos Yoder, father of Abbie Weaver, built a duplex on Bahia Vista with only the siding boards on and two-by-fours on the inside. The Amish had their own church.

From there Enos built a larger house on Bimini Street where they had Amish church for years. Years later the Amish church people bought a house on Hines Avenue, and it is still being used for Amish church.

Now there are fourteen Mennonite and Amish churches here in Sarasota and Mennonite churches in other parts of Florida.

In the year 1956, we built the first house in Pinecraft with a building permit. This house is on Estrada Street. We had many renters through the years. Les Troyer, who writes “Life Lines” in The Budget, was one of our first renters.

C. and Christina Bontrager



Pumpkin Bread


3½ cups flour

3 cups sugar

2 teaspoons baking soda

1½ teaspoons salt

3 teaspoons cinnamon

3 teaspoons nutmeg

½ teaspoon ground ginger

4 eggs

1 cup vegetable oil

⅔ cup water

2 cups canned pumpkin


Preheat oven to 350°. Combine dry ingredients (through ginger) and mix well. Add the 4 moist ingredients. Mix well. Pour into 2 bread pans. Bake 1 hour or until done. This bread freezes really well.

Esther Schlabach, Sarasota, Florida

October 1, 2008

Sunnyside Amish Mennonite Church, Sarasota, Florida

I noticed our little orange trees, planted in March 2007, are heavy laden with fruit already. Temperatures have cooled off some, and with the cooler temperatures comes the anticipation of seeing the Amish buses drive up to the Tourist Church with old friends and new ones. Winter is just around the corner, and with it come folks filling up the park with family reunions, shuffleboard, and volleyball games. There are often evenings of music and singing on Birky Street, and Overholt’s Produce will be opening again in November. Yoder’s Restaurant has their fall menu up, and everything is coming up pumpkin. The number 16 bus will take you from Bahia Vista Street directly to Siesta Key Beach. Don’t fret if you don’t have your own three-wheel bike to ride while you’re here. You can rent one for just $3 – $4 a day on Kruppa Avenue or from Joe and Mattie on Clarinda Street. Rollerblading is popular with the youth. The roads are freshly paved, and the weather is pleasant. All that’s missing is you.

Sherry Gore, Pinecraft, Florida



Banana Sour Cream Bread


¼ cup sugar

1 teaspoon cinnamon

¾ cup butter

3 cups sugar

3 eggs

6 ripe bananas

16 ounces sour cream

2 teaspoons vanilla

2 teaspoons cinnamon

½ teaspoon salt

3 teaspoons baking soda

4½ cups flour

1 cup chopped nuts


Preheat oven to 325°. Grease 4 small or one large loaf pan. In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon. Use cinnamon-sugar mixture to dust pan. In large bowl, cream butter, 3 cups sugar, eggs, bananas, sour cream, vanilla, and remaining cinnamon. Mix in salt, baking soda, and flour. Stir in nuts. Bake 1 hour, covering loaves with foil the last 15 minutes of baking time.

Shannon Torkelson, Alberta, Canada



Stuffed Cheese Buns


2 tablespoons yeast

1 cup warm water

2 tablespoons sugar

2 teaspoons garlic powder

¼ cup melted butter

¼ cup olive oil

3 cups flour

2 teaspoons salt

8 ounces mozzarella cheese

Parmesan cheese

3 tablespoons melted butter

½ teaspoon garlic powder

dried parsley flakes


Combine yeast and water and let mixture stand for a couple minutes. Add sugar, garlic powder, melted butter, and oil. Add the flour a little at a time. Add the salt. Knead for at least 10 minutes. Let the dough rise in a greased bowl covered with a wet cloth for about 30 minutes. Preheat oven to 375°. Divide dough into about 20 pieces. Tuck a ¾-inch chunk of cheese in each one and pinch all the edges back up tightly. Place buns pinched side down onto a greased baking sheet. Sprinkle the buns with more shredded cheese and some Parmesan cheese. Bake at 375° 11 – 15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and sprinkle with ½ teaspoon garlic powder and parsley flakes. Serve warm. Makes 20 buns.

Sherry Gore, Pinecraft, Florida



Garlic Lover’s Cheese Bread


1 loaf French bread (cut into 1-inch slices)

1 (8 ounce) package cream cheese

6 garlic cloves, minced

3 tablespoons sour cream

1 tablespoon dried parsley flakes

¼ cup Parmesan cheese

2 tablespoons mayonnaise


Setting bread slices aside, beat everything else with mixer until thoroughly blended. Spread each bread slice with mixture and place on baking sheets. Broil for a quick 3 – 4 minutes until golden brown. Makes 10 – 12 servings.

Shannon Torkelson, Alberta, Canada



Monkey Bread


3 tubes buttermilk refrigerated biscuits

1 cup sugar

1 tablespoon cinnamon

1 cup butter

½ cup brown sugar


Preheat oven to 350°. Open and remove biscuits. Cut each one into 4 pieces. Mix sugar and cinnamon and roll each piece of biscuit into sugar-cinnamon mixture. Place evenly in greased Bundt pan. In small saucepan, melt butter, brown sugar, and a little cinnamon until smooth. Pour over biscuits. Bake 30 minutes or until slightly crunchy on top. Remove from oven and place on plate, upside down, and jiggle until cake falls out. This is a nice treat for the children, when brought to a sister’s sewing circle, and extra good when served with hot coffee.

Mrs. Sylvanus (Mary) Hershberger, Millersburg, Ohio



Aunt Mary’s Corn Bread


margarine or bacon grease

1 cup self-rising cornmeal

1 small can creamed corn

2 tablespoons sugar

1 cup sour cream

3 teaspoons baking powder

¼ cup vegetable oil

2 eggs, beaten


Preheat oven to 425°. Let margarine or bacon grease melt in baking dish while oven heats. Mix ingredients well. Pour into hot, greased 7×11-inch pan and bake 15 minutes or until golden brown and crusty.

Miriam Good, Elida, Ohio



Premium Gingerbread with Old-Fashioned Lemon Sauce


1 egg

1½ teaspoons baking soda

½ cup butter

½ teaspoon nutmeg

½ cup sugar

½ teaspoon cinnamon

1 cup molasses

½ teaspoon ginger

2½ cups flour

1½ teaspoons baking powder

⅞ cup boiling water (1 cup minus 2 tablespoons)



Old-Fashioned Lemon Sauce


1 cup sugar

1 egg, well beaten

¼ cup butter

¾ teaspoon grated lemon zest

¼ cup water

3 tablespoons lemon juice


Premium Gingerbread: Preheat oven to 350°. Mix all ingredients, adding water last. Bake 35 minutes. Serve with lemon sauce and whipped topping. Old-Fashioned Lemon Sauce: Mix all ingredients in 2-quart saucepan. Heat to boiling over medium heat, stirring constantly. Refrigerate any remaining sauce.

Wilma Lee Yoder, Sarasota, Florida



Butter Horns


1 tablespoon yeast

1 teaspoon white sugar

1 cup lukewarm water

½ cup white sugar

½ teaspoon salt

½ cup butter, melted

3 eggs, beaten

4½ cups flour


Dissolve yeast with 1 teaspoon sugar in warm water. Let set and rise a little. Combine sugar, salt, butter, and eggs. Add yeast mixture. Mix well. Add flour. Cover and let rise in refrigerator overnight. Divide dough in 3 parts. Roll each part into 12-inch circle. Cut into 8 wedges. Roll each piece from wide end to narrow. Place on greased baking sheets. Let rise. Preheat oven to 350°. Bake 12 – 15 minutes. Brush with melted butter. If I’m in a hurry, I make it all the same day. Makes 24.

Mrs. Fremon (Sarah) Miller, Walnut Creek, Ohio



Pizza Crust


¼ cup vegetable oil

1 egg

2 tablespoons sugar

½ cup hot water

1 teaspoon salt

1 tablespoon yeast, heaping

½ cup warm water

3 – 3½ cups flour


favorite toppings


Preheat oven to 400°. Combine vegetable oil and egg. Add sugar, hot water, and salt. Dissolve yeast in warm water, then add to first mixture. Mix in flour. Knead 15 minutes and let rise 1 hour. Roll onto large pan (jelly roll pan works great), spread with sauce, and bake 20 minutes. Next add cheese, your favorite toppings, more cheese, and finish baking until cheese is melted. This is a very delicious, soft crust.

Regina (Byler) Stutzman, Sarasota, Florida



Whole-Wheat Pizza Dough


1½ tablespoons yeast

1⅛ cups warm water

3 cups whole-wheat flour

¾ teaspoon salt

1½ tablespoons sugar

½ cup vegetable oil


Preheat oven to 350°. Dissolve yeast in warm water with sugar. Stir in remaining ingredients. Let rise 30 – 40 minutes. Spread in 2 ungreased pizza pans or 1 large sheet pan. Bake 10 minutes. Add toppings of your choice. Bake 15 minutes more.

Sarah Joy Beiler, Pinecraft, Florida

March 28, 2007

Sunnyside Amish Mennonite Church, Sarasota, Florida

The schoolteachers and students are preparing for science and art night coming up on Friday. Teacher Sarah Mohler held Pioneer Day for her class recently, and the children came to school dressed in 1800s-era clothing. They made moccasins and learned how to hand-dip candles. Some of their work was done outside, as was that of Rosita’s class and Mel’s and Ann’s too — only not by choice. One boy (who shall remain nameless lest he glory in his fame) overcooked and blew up a hot dog in the microwave, resulting in what looked like a prehistoric piece of charcoal, bowl included. The black smoke was thick enough to evacuate the school for a time, keeping Rosita’s class out of doors for the remainder of the day. I had a hard time keeping a straight face as I drove to the schoolhouse to pick up that boy and bring him home, as he was dismissed for the remainder of the day.

Sherry Gore, Pinecraft, Florida



Dutch Dinner Rolls


2 cups warm milk

2 teaspoons salt

1 cup warm water

½ cup sugar

¾ cup margarine

4 eggs, beaten

2 tablespoons yeast

3 pounds 4 ounces high-gluten flour (about 10¼ cups)


Combine all ingredients to form dough and let rise. Punch down and let rise again until double in bulk. Punch down and shape into small balls. Put in pan and let rise until almost double. Bake at 325° 15 – 20 minutes. Dough will be sticky, so you will need to grease or spray your hands with nonstick cooking spray. Rolls will be too dry if you add more flour. Very good. Makes 36 – 42 dinner rolls. (See color plate 12 for illustration.)

Mrs. Samuel (Irma) Bender, Sarasota, Florida



Dampf Knepp


This is a quick and easy dessert that Grosmommy (grandmother) used to make when she had bread dough rising.

brown sugar

bread dough




Preheat oven to 350°. Grease an iron skillet and cover the bottom with brown sugar. Shape dough into little buns and place on top of sugar. Let rise half an hour. Pour enough cream over the top to make a good sauce with the brown sugar. Bake until light and golden in color. Serve warm with milk. They can also be eaten cold.

Sam and Katie Yoder, Rose Hill, Virginia



Mrs. Byler’s Glazed Doughnuts


2 cups mashed potatoes

½ cup butter

½ cup margarine

1 cup sugar

1 quart whole milk, scalded

3 packages dry yeast

¾ cup lukewarm water

3 cups flour

2 eggs, beaten

1 tablespoon salt


Combine mashed potatoes, butter, margarine, and sugar. Add scalded milk. Dissolve yeast in lukewarm water. When yeast has begun to work, add to mashed potato mixture. Add half the flour and let set until it sponges. Add eggs and salt, then add remainder of flour and mix well. Let set until double in bulk. Roll out and cut out donuts. Let set again until double in bulk. Fry in hot shortening at 375° until golden brown.

Sherry Gore, Pinecraft, Florida



Glaze Recipe


8 cups powdered sugar

¼ cup butter

¼ cup margarine

1 tablespoon vanilla

1 cup milk


Combine all ingredients. Drop donuts into glaze while still hot and place on wire or stick until dry.

Vera Kipfer, Pinecraft, Florida



Cake Doughnuts


2 eggs

1 cup sugar

2 tablespoons shortening

3½ cups flour, sifted

½ teaspoon salt

¼ teaspoon nutmeg

¼ teaspoon cinnamon

4 teaspoons baking powder

¾ cup milk


Beat eggs and add sugar and shortening. Cream well. Stir in rest of ingredients. Turn onto floured board and knead 5 or 6 times. Roll out ⅓-inch thick. Let dough rest 20 minutes. Cut with floured doughnut cutter. Deep fry in cooking oil. Turn doughnuts when they rise to the top, and cook until brown. Carefully remove from oil and place on paper towels. Doughnuts are delicious plain or can be shaken in paper bag of powdered sugar or cinnamon and powdered sugar mixture. Makes 2 dozen.

Laura Yoder, Sarasota, Florida



Ever-Ready Raisin Bran Muffins


15 ounce box of raisin bran cereal

5 cups flour

3 cups sugar

5 teaspoons soda

2 teaspoons salt

1 cup vegetable oil

4 eggs, beaten

4 cups buttermilk

2 teaspoons vanilla


Preheat oven to 375°. Combine dry ingredients. Add remaining ingredients. Mix well with spoon. Bake in muffin pans 12 – 15 minutes. Batter keeps in refrigerator for up to 6 weeks. Makes approximately 50 muffins.

Ann Mast, Sarasota, Florida



Morning Glory Muffins


2½ cups flour

1¼ cups sugar

3 teaspoons cinnamon

2 teaspoons baking soda

½ teaspoon salt

3 eggs

¾ cup applesauce

½ cup vegetable oil

1 teaspoon vanilla

2 cups grated carrots

1 medium tart apple, peeled and grated

1 (8 ounce) can crushed pineapple

½ cup flaked coconut

½ cup raisins

½ cup chopped walnuts


Preheat oven to 350°. In a large bowl, combine the first 5 ingredients (through salt). In another bowl combine eggs, applesauce, vegetable oil, and vanilla. Stir into dry ingredients just until moistened (batter will be thick). Stir in rest of ingredients. Fill paper-lined muffin cups two-thirds full. Bake 20 – 24 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pans. Makes 2 dozen.

Mrs. Sam (Katie) Yoder, Rose Hill, Virginia



Cranberry Surprise Muffins


2 cups flour

2 tablespoons sugar

3 teaspoons baking powder

½ teaspoon salt

2 eggs

1 cup milk

¼ cup butter, melted

1 cup jellied cranberry sauce


Preheat oven to 400°. Combine dry ingredients in a bowl. Whisk together eggs, milk, and butter. Add cranberry sauce. Stir together until moistened. Put in muffin tins sprayed with nonstick cooking spray. Bake 12 – 15 minutes.

Sadie Hochstetler, Sarasota, Florida



Cranberry Orange Bread


1 cup fresh cranberries, chopped

½ cup sugar

1 teaspoon grated orange zest

1¾ cups flour

2½ teaspoons baking powder

¾ teaspoon salt

1 egg, beaten

¼ cup orange juice

½ cup milk

⅓ cup vegetable oil


Preheat oven to 400°. Mix cranberries, sugar, and orange zest. Set aside. Sift together flour, baking powder, and salt in large bowl. In separate bowl, combine egg, orange juice, milk, and cooking oil. Add to dry ingredients, stirring until just moistened. Fold in cranberry mixture. Put in bread pan and bake 30 – 35 minutes or until done. Serve warm.

Mrs. Perry (Susan) Miller, Sarasota, Florida



Blueberry Streusel Muffins


½ cup sugar

½ cup butter, softened

1 egg, beaten

2⅓ cups flour

4 teaspoons baking powder

½ teaspoon salt

1 cup milk

1 teaspoon vanilla

1½ cups blueberries, fresh or frozen


There’s an Amish community just outside the small town where I was born. Oftentimes, when I was older during visits home to see my grandma, I would visit the local Amish markets for samplings of homemade jams and jellies. The recipes contained in Gore’s Simply Delicious Amish Cooking are simple, yet speak to years of tradition and international flavors. I love to cook and I enjoy collecting cookbooks. Many of my cookbooks feature recipes which call for a trip to the grocery store. However, that’s not the case with this cookbook. Tons of easy to make recipes straight out your pantry.


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