Fresh, Homemade Doughnuts

dougnuts

My hometown of Middletown doesn't have any bookstores left (we once had three), no ice cream parlors (we once had 5 or 6),  no Target, and a dying mall to new a few of our disappearing amenities. But,by golly, we like our doughnuts here.  My town has several places that churn out hand-made, homemade confections.  The owners of Milton's Donuts used to live near my parents.  So at Trick or Treat time their house was always a favorite stop for the neighborhood kids.  No Snickers bar or Reese's Cups from them, ghosts and goblins would get a homemade doughnut. Yum, yum, no wonder the line was always long on their porch!  It was in the local news yesterday that this iconic local bakery has been bought, saving it yet for another generation. Not a mile away Central Pastry churns out their own doughnuts, cakes, and confections as they have for generations (Dayton native Martin Sheen used to hang out there as a kid and when first got my drivers license, Central Pastry was my first stop for an after-school snack).  My loyalities are divided. I like both places.  Yet I also get my share of Read More…

Baking in An Amish Home and Recipe Basic Bread

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These are my favorite types of Amish experiences: authentic, unscripted and involving food:)   A unique project in southeastern Minnesota is matching non-Amish bakers with Amish bakers in an authentic Amish kitchen (sheesh, I used Amish three times in the same sentence, probably not great to do).  It's just fascinating: classes on bread baking that are actually held in an Amish home using recipes passed down from generation to generation. I know of nothing else like this and I'll try to get some more information and pictures soon.  But for now, you can read more here. The article doesn't say whether the Amish that are participating in these classes are Swartzentruber Amish, but I'm guessing they are because of two clues:  the baking is being done in wood-fired ovens (but wood is not the exclusive domain of the Swartzenrtrubers) and the classes are in southeastern Minnesota where the Swartzentrubers have a large presence.  Either way, these classes sound like an amazing opportunity. And if you're not in southeast Minnesota?  Then you can use the recipe below to make your own Read More…

Friday Pie Day: Tennessee Amish Green Tomato Pie

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Tomatoes are a summer staple in Amish gardens and kitchens.  The ruby red delights find their way into sauces, salads, and even breads.  But what if you are just itching to eat those tomatoes even before they are ripe? Well, we've all heard of fried green tomatoes. Yum!  Dipped in a little ranch and, wow, oh wow (anything fried and dipped in ranch qualifies for a wow, oh wow).  But what about green tomato pie?   That's not something I'm familiar with. This is a fascinating recipe that comes to me from an Amish settlement in Tennessee.   The recipe is interesting to me because, true to Amish tradition, it is such a simple formulation.  By the way, the photo here is one of our tomatoes slowly but surely plumping up today in our garden.  We got kind of a late start with our garden but the plentiful rains here in Ohio are really helping out. The recipe below is very spare in instructions and,boy, is it just me or does the filling not seem like a lot?  I'd probably use an 8" pie crust instead of 9".  And, if it were me, I'd probably plump it up with a couple of cups of green tomatoes Read More…

The Amish Cook: Strawberry Pie

THE AMISH COOK BY LOVINA EICHER 2014 is halfway over already. Hard to believe! The sun is shining after a rainy week so we are taking advantage of the beautiful day.  Benjamin, Joseph, Lovina, and Kevin are out in the garden pulling weeds. M y how those weeds took over!  Our garden is looking great other than the weeds. Our days are filled with all the work that summer brings. We canned rhubarb juice and put lots of strawberries into jam and pie filling. Our strawberries were all from sister Emma’s patch.  She had plenty for herself and to share with me. Daughter Elizabeth turned 20 last week. She has now left her teenage years.  What a nice young lady she has become. Being the oldest of 8 children made a very responsible girl at a young age. For her birthday I baked her a chocolate cake and then instead of using frosting to decorate it I used whipped topping and instant pudding mix . Timothy’s sister told me that she uses that instead of frosting. It was a hit in our family as the cake was gone faster than usual. Verena is washing dishes and Loretta is gathering the Read More…

Amish Strawberry-Rhubarb Pie

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My mother-in-law made some strawberry-rhubarb pies the other night.  She used the rhubarb pie filling from the Original Amish Cook Cookbook for her culinary creation.  Many people temper the tart taste of rhubarb with some soothing strawberries and that is exactly what my MIL did. And look at the gorgeous pie she came out with!   So I thought I'd share with you two recipes, one is for the strawberry-rhubarb filling which uses the Amish Cook's original recipe (with strawberries added) and then the original Amish Cook's "never fail pie crust."   It's a very old recipe, it even calls for lard. But you can use another type of shortening.  I left the lard in just to pay tribute to the original. 5.0 from 1 reviews Print Amish Strawberry-Rhubarb Pie   Ingredients 1 beaten egg 1 cup of sugar 1 teaspoon vanilla 2 cups rhubarb 2 tablespoons of flour dash salt ½ cup fresh strawberries Instructions Mix all of the above ingredients and pour into an unbaked pie shell. Put on a top crust and flute and crimp the edges and make some slits in the crust so that Read More…

Amish Peanut Butter Rolled Oats Cake

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This is an old recipe that is popular in Amish kitchens.  It comes from the classic "stir and bake" tradition.  What really makes this cake sing is the topping.  A mixture of coconut and brown sugar and butter.  You could leave the coconut out. I love coconut but much of my family did not so I actually halved the coconut. I also added my own twist: 2 heaping tablespoons of peanut butter to the topping. I always love the flavor of oats and peanut butter combined, so I think it was perfect on the cake.  My wife was skeptical, but even she said it "grows on you."  Hopefully not like a fungus, but like a favorite. Unfortunately the version of the recipe I had on hand omitted baking powder. I actually caught this omission I always like to give the recipe author the benefit of the doubt so I made it without baking powder and got something that resembled a Flatizza from Subway. Seeing that this little cake had potential I decided to try again, this time adding baking powder and what resulted was a really nice cake, especially for summer. It's light and fluffy with a wonderful Read More…

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