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Currently Featured Amish Recipes

Haystacks

2 cups sugar

1/3 cup cocoa

1/2 cup milk

1 stick butter (1/2 cup)

pinch of salt

1 cup flaked coconut

1/2 cup walnuts, coarsely chopped

1/2 teaspoon vanilla

In a 2 quart saucepan, place sugar, cocoa, milk and butter.  Bring mixture to a boil, stirring to combine.  Remove from heat and stir in remaining ingredients.  Drop by heaping teaspoons onto waxed paper.  Allow to cool before removing from paper.  You may cool Haystacks quickly by placing in refrigerater.

 

Tea Rolls

1/4 cup warm water

3/4 cup scalded milk

1/4 cup shortening

1 egg

1 1/2 packages dry yeast

1/4 cup sugar

1 teaspoon salt

3 1/2 cups flour

Mix yeast nd warm water and let stand. Mix sugar, shortening, salt and egg.  Pour hot milk over mixture and let cool.  Add yeast, water and flour.  Roll out on floured board and spread with the following:

2 tablespoons butter

2 teaspoons cinnamon

1/2 cup brown sugar or white sugar

Preheat overn to 350o.  Roll up and form one ring.  Make cuts about 1 1/2 inch wide all around with scissors.  Bake at 350o about 30 minutes.

 

 

Frosted Raisin bars

1 cup raisins

1 cup water

1 cup sugar

1/3 cup oleo or butter

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

Combine ingredients in saucepan and bring to a boil; let boil 5 minutes.  Cool. 

Add:

2 cups flour

3/4 teaspoon soda,

1/2 teaspoon baking powder

dash of salt

Mix together and spread in 10 x 15 inch pan.  Bake 25 minutes at 350o.  When cool, frost with icing made with 1 cup powdered sugar, 2 tablespoons butter, 1/2 teaspoon vanilla and enough milk to make spreading consistency.

 

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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