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Currently Featured Amish Recipes

Apple Dumplings

Dough:

2 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup shortening

1/2 cup milk

6 apples, peeled and cored

Mix flour, baking powder and salt.  Cut in shortening until the size of peas.  Add milk and work to make a pastry.  Roll and cut out into six 7 inch squares.  Place apple on each square and bring corners up to make dumpling.

Sauce:

2 cups brown sugar

2 cups water

1/4 cup butter

1/2 teaspoon cinnamon

Heat sauce on top of stove.  Place sauce in rectangular baking pan.  Place apple dumplings in sauce and bake at 425o for 40 minutes.  Keep spooning sauce over apples until brown and tender.

 

Baked Caramel Corn

2 sticks butter

2 cups packed brown sugar

1/2 cup white Karo syrup

1 teaspoon vanilla

1 teaspoon baking soda

10 - 12 cups popped corn

Mix first three ingredients.  Put on heat, stir until boiling.  Cook 5 minutes without stirring. Take off heat and stir in vanilla and soda.  Mix into a large pan of popped corn.  Put in roaster pan and bake in a 250o oven for 1/2 hour.  Stir often while baking.

Stuffed Cabbage Rolls

1 pound ground beef

8 cabbage leaves

1 1/2 cups soft bread crumbs

1/2 cup finely chopped onion

1 1/2 teaspoon salt

1/2 teaspoon garlic salt

1/4 teaspoon pepper

2 eggs

1 can tomato soup

Wilt cabbage leaves by placing them in boiling water for 3 minutes and then drain.  Mix all other ingredients together except soup.  Shape meat mixture into oblong rolls and wrap in cabbage leaves.  Fasten with toothpicks.  Put tomato soup in a skillet and add rolls.  Bring to a boil, then reduce heat and simmer for 45-60 minutes or until meat mixture is well done.  You may need to add a little water during cooking period.  Serve immediately.

Pumpkin Cookies

1 cup lard

1 cup pumpkin

1 teaspoon cinnamon

1 teaspoon baking powder

1 egg

1 cup brown sugar

2 cups flour

1 teaspoon soda

1/2 teaspoon salt

dates and nuts if desired

Mix together sugar, lard and egg.  Add pumpkin.  Add the other ingredients with dates and nuts. Drop by spoonfuls on greased cookie shet.  Bake at 375o for 10 to 12 minutes.  Frost as desired. 

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 amishwaycookbooks.com. Used by permission.

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