About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Michelle

    Why is it that most recipes, when they say flour….they don’t tell you what kind of flour to use. All purpose, self rising, bread flour, cake flour there are to many different kinds of flours and a lot of recipes that call for flour never tell you what the heck kind to use. Dang

    1. Kevin

      Michelle, it’s a fair point and I’m going to try to be more specific in the future…Amish Cooks – as a rule, this is a generalization – are just going to use all-purpose flour. There isn’t a lot of specialization in Amish kitchens so even if one SHOULD use a bread flour, a self-rising, etc, most Amish cooks would use all-purpose, and this one calls for all-purpose…

  2. Diane

    These are wonderful as they come out of the oven. I accidently put in 1 1/2 tsp. of baking powder the first batch and they are still good, a little more crunchy on the edges. Next batch got it right and they were lighter. Both good. Took them to a church dinner, had with soup and then had with chicken gravy last night. I’d say this recipe is a keeper! Easy and quick.


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