By Kevin Williams
As the summer progresses we’ll be visiting the midwife more and more. She is located in rural Wayne County, Indiana in the middle of a large Amish settlement, so I always enjoy going to visit. Recently, I noticed a new Amish-owned business near her. Unfortunately, they are only open on Fridays and Saturdays so I have not had a chance to check them out. I think I am going to have to make sure we schedule one of our midwife visits for a Friday! Have any of our readers been there?
Of course, I am always up for a visit to Fountain Acre Foods in Wayne County, an Amish-owned bulk food store and bakery. On our last visit up there I procured some “peanut butter meltaways” and they were delicious! Here is a recipe for these that is common in Amish kitchens.
Serves: 2 dozen
- ½ Cup Creamy Peanut Butter
- ½ Cup Unsalted Butter, softened
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Large Egg
- ½ Teaspoon Vanilla
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1¼ Cup Flour
- 1½ Cups Hersheys Meltaway Chocolates
- ⅓ Cup Cinnamon Sugar for rolling
- Heat the oven to 350 degrees.
- Place the cinnamon sugar in a small bowl. Set aside.
- Combine the peanut butter, butter, brown sugar and white sugar.
- Mix until creamy.
- Add the egg and vanilla and mix to combine.
- In a separate bowl, combine the dry ingredients and slowly add to the wet ingredients .
- Mix until combined.
- Place a tablespoon amount of dough in your hand and flatten on your palm.
- Add the meltaway and fold the dough over the chocolate and then roll into a ball.
- Roll the dough in the cinnamon sugar and place on a parchment lined baking sheet.
- Bake for 8-10 minutes and remove from the oven.