Our upcoming book will explore Amish cooking across the USA and Canada. The book, entitled Amish Cooks Across America, is a compendium of Amish cooking written by Yours Truly (with some thoughts/words from Lovina). There are recipes from Amish settlements from Maine to Montana. Amish cooking often is influenced by local food traditions. For instance, “butter tarts” are a quintessentially Canadian confection. The Amish in Ontario have adopted this favorite dessert as their own and the tasty treat often shows up at gatherings and potlucks, but you won’t find them served in Amish settlements state-side. Don’t these look tasty? (Rachel Diver Williams photo)
Here is the recipe, which provides a sneak preview of Amish Cooks Across America, due out in May.
4 large eggs
1/2 cup firmly packed brown sugar
2 cups dark corn syrup
2 teaspoons vanilla extract
1 teaspoon white vinegar
10 tablespoons butter, softened
2 cups raisins, walnuts, or coconut
Preheat the oven to 350°F.Roll out the pastry dough on a lightly floured surface to form a 12-inch diameter circle about 1 /8 inch thick. Use glass to cut out rounds and put into muffin tins. Cut off an excess overhang.
In a large mixing bowl, combine the brown sugar, eggs, corn syrup, vanilla, vinegar, and butter until the mixture is creamy and thoroughly mixed.
Spoon the optional ingredients into the bottom of the unfilled crusts. Pour the combined mixture into the pastry crusts until three-quarters full. Bake until the crusts are golden and the filling is firm