Amish Cook, Week of July 15, 2013

Amish Cook, Week of July 15, 2013, 9.8 out of 10 based on 11 ratings
VN:F [1.9.22_1171]
Rating: 9.8/10 (11 votes cast)


By Lovina Eicher

Editor’s Note: Lovina’s column is on summer break this week.  I’d like to wish her and her husband Joe a very happy, blessed anniversary today. I hope they have many more years of good health and happiness together.  Meanwhile, it is the season of peaches and zucchini two summer staples! Here are some favorites from the Amish Cook archives:


3 cups. peeled and shredded zucchini
3 eggs
Salt to taste

Just before you’re ready to start frying, mix the above three ingredients. Drop by tablespoon onto preheated buttered frying pan. Mash and shape into patties and fry until golden brown on each side. Top with a slice of cheese and serve. We like to eat these just like this or also on a sandwich with lettuce, tomato and onions.

Zucchini Pineapple Bread

4 eggs
2 c. sugar
1 T. cinnamon
2 t. baking powder
1 t. salt
1/4 t. baking soda
2 t. vanilla
1&1/4 c. oil
3 c. fresh grated zucchini (I peel mine first)
3 c. flour
1 c. chopped nuts (pecans)
1 small can crushed pineapple in its own juice

Mix dry ingredients except sugar together and set aside. Beat eggs until light, then gradually add sugar. Add oil, vanilla and pineapple, then dry ingredients. Fold in zucchini and nuts. Bake in loaf pans at 350° for one hour depending on loaf pan size.


1 c. sugar
1/2 c., flour
1/2 t. salt
1/2 t. cinnamon
2 c. half and half
6-8 c. fresh, sliced peaches or 1 (29-oz. can) sliced peaches, drained
1 9&1/2-inch pie shell

Combine sugar, flour, salt and cinnamon. Blend. Add to peaches and toss to coat. Add half and half and mix. Pour into pie shell. Bake at 45 minutes at 350° or until it sets. Cool completely. Apples can also be substituted for peaches.


1 /2 c. butter or margarine
2 c. sugar
1 T. baking powder
11 /2 c. milk
2 c. flour

Melt butter in a 9-by-12-inch pan. Mix together sugar, baking powder, milk and flour. Pour mixture into pan and then put on peeled, sliced peaches. Bake at 325° until golden brown. If desired, serve with ice cream or milk.



Join Our Newsletter

Join over 7,000 people who get free and fresh content delivered automatically each time we publish.

Sign Up

The Discussion

  1. Ann Ciesiolka says:

    Tried the recipe for zucchini pineapple bread last night ; tastes very good, but was very heavy and “wet” textured. It tested as done with a toothpick, and I cooked the loaves over an hour, but have never had this problem with any other zucchini or other quick bread recipe. Are the amounts in the recipe correct? I found that it wouldn’t all fit into one loaf pan, so divided it into two loaves. Recipe doesn’t specify how many loaves it makes??? Also tried the peach cobbler recipe in the same column, and it was delicious–even better left over and reheated a few days later. Will make it again for sure!!! Thanks for any help. I really enjoy the column, as I did Lovina’s mother’s column before she passed away. It’s always interesting to get a fresh perspective on Amish life. We have many Amish living in our region (Elkhart County,IN, Shipshewana, Wakarusa, etc. It’s neat to hear how others do things differently. Keep up the good work and God bless you all.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)

Speak Your Mind


nine − 1 =

CommentLuv badge