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Currently Featured Amish Recipes

Pot Luck Cheese and Potato Casserole

2 pounds jacket-boiled potatoes, peeled and chopped

4 tablespoons melted butter

1 teaspoon salt

1/4 teaspoon pepper

1 pint sour cream

1 can cream of chicken soup, undiluted

2 cups grated sharp cheddar cheese

2 cups crushed corn flakes, mixed with 1/4 cup melted butter

1/2 cup chopped onion

Combine potatoes and butter in a large mixing bowl.  Add salt, pepper, onion, soup, sour cream and cheese.  Blend thoroughly.  Pour into greased 9 x 13 casserole.  Cover with crushed corn flakes mixed with melted butter.  Bake at 350o for 45 minutes.

French Cream Cake

1 cup sugar

3 eggs

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons water

Preheat oven to 350o.  Beat eggs and sugar until light and fluffy. Slowly add dry ingredients.  Add water last.  Beat well.  Bake in greased layer pans at 350o for 30 - 35 minutes. Cool.


2 cups milk

2 tablespoons cornstarch

2 eggs, beaten

1 cup sugar

Mix cornstarch with small amount of cold milk.  Gradually add the rest of the milk, beaten eggs and sugar.  Cook until thick.  Cool.  Slice cake layers sideways and spread filling between layers, but not on top.  Dust top with confectioner's sugar.



Apple Squares

3 eggs

1 3/4 cup sugar

1 cup corn oil

1/4 teaspoon salt

2 cups flour

1 Cup nuts

1 teaspoon soda

1 teaspoon cinnamon

4 to 6 tart apples, sliced OR 1 cup mashed bananas

Cream oil, sugar and eggs.  Add dry ingredients and sliced apples and nuts.  Bake on lightly greased cookie sheet at 350o for 25 to 30 minutes.  (If you use mashed bananas instead of apples, increase flour 1/2 cup and add 1 teaspoon of orange flavoring.)

Tropical Pineapple Delight

1 yellow cake (mix may be used)

1 large can crushed pineapple, drained

3 packages instant coconut pudding

4 cups milk

1 8 ounce package cream cheese

1 9 ounce package Cool Whip

coconut for top

Bake yellow cake in greased, floured 10 x 15 inch pan.  Let cake cool.  Drain pineapple and spread on top of cake.  Whip together milk, cream cheese and 3 packages instant coconut pudding.  Spread this mixture over pineapple.  Then spread Cool Whip over pudding mixture.  Sprinkle with coconut.  Chill.

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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