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Currently Featured Amish Recipes

Shoo Fly Pie

¾ cup molasses
¾ cup cold water
½ teaspoon soda
1 ¼ cup flour
½ cup sugar
1/3 cup butter
½ teaspoon nutmeg
1 teaspoon cinnamon
1 unbaked pie shell


Combine molasses, water and soda and pour in pie shell. Combine flour, sugar, spices and butter, mix together to make a crumb consistency. Sprinkle over liquid in pie shell. Bake 15 minutes in very hot oven at 450o. Reduce to 375o and bake 40 minutes.


Cabbage Stew

1 head cabbage
5 carrots
½ cup celery
2 pounds cubed beef
salt and pepper to taste
1 onion

Cut cabbage into chunks; slice carrots thick; add diced celery and sliced onion. Add cubed beef, salt and pepper. Add about one pint water. Bring to a boil and simmer about 1 ½ hours or until meat is tender. Add water if necessary.



Three-Minute Fudge

2/3 cup evaporated milk.

1 2/3 cup sugar

1/2 teaspoon salt

2 cups miniature marshmallows

1 1/2 cup semi-sweet chocolate chips

1 teaspoon vanilla

1/2 cup chopped nuts

Mix milk, sugar and salt in a saucepan.  Heat to boiling over low heat. Boil and stir for 3 minutes.  Remove from heat.  Add chocolate chips and marshmallows.  Stir until both are melted.  Pour into a buttered square pan - 9 x 9 x 2 inches.  Chill until firm. Cut into squares.


1 stick softened butter or margarine

1 1/2 cups peanut butter

1 pound powdered sugar

1 teaspoon vanilla

1/2 cake paraffin

1 12 ounce package chocolate chips

Blend first four ingredients well.   Roll into balls and chill several hours or overnight.  Melt the paraffin and chocolate chips in a double boilier.  Dip the balls into the melted chocolate mixture using a toothpick in the center of the peanut butter balls.

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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