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Currently Featured Amish Recipes

Maple Nut Chiffon Cake

2 ¼ cups flour

¾ cup granulated sugar

3 teaspoons baking powder

½ teaspoon salt

¾ cup brown sugar

½ cup salad oil

5 egg yolks

¾ cup cold water

2 teaspoons maple flavoring

5 egg whites

½ teaspoon cream of tartar

1 cup nuts


Preheat oven to 325o.  Sift flour, sugar, baking powder and salt into mixing bowl.  Stir in brown sugar and make a well in dry ingredients.  In this order add salad oil, egg yolks, water andfavoring.  Beat until satin smooth.  Combine egg whites and cream of tartar in large mixing bowl.  Beat until stiff (stiffer than angel food).  Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down across bottom, up the side, and over just until blended.  Fold in nuts.  Bake in ungreased tube pan at 325o for 55 minutes.  Cool. Frost with maple flavored frosting.

Baked Tuna Cheese Casserole

1 cup macaroni, cooked

1 tablespoon butter

¼ cup onion, chopped

1/8 teaspoon pepper

1 teaspoon dry mustard

2 ½ tablespoons flour

small package frozen peas and carrots

2 cups milk

2 cans tuna fish (6 ½ oz)

Velveeta cheese


Brown onions in butter until golden.  Add flour, salt, pepper and mustard.  Slowly add milk until mixture is smooth and has thickened.  Add tuna, cooked macaroni and peas and carrots.  Pour all into a casserole dish and cover top with thin slices of Velveeta cheese.  Bake at 375o for about 40 minutes.  Makes 6 servings.

The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994. Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life. Her books are available in our gift shop and in our online store. Visit her website at Used by permission.

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