By Kevin Williams
This is a near-impossible post because there are so, so, so many desserts that show up at these gatherings, from traditional pies and cakes to more offbeat cookies and puddings. A Jello cake of some sort is always a staple as is that popular date pudding. But I have posted recipes for those recently, so I was trying to find something new to share. Well, new for readers here. So I split the difference and put a couple old favorites and some more offbeat ones. The "Yoder's Restaurant Cookies" are an interesting one. I used to hear about that recipe all the time (I am talking early and mid-90s), most Amish cooks shortened the name simply to "restaurant cookies." I don't hear about this cookie as often, but it was once very popular at after-church gatherings. But, again, beyond the usual staples (apple pie, jello cake, etc), desserts vary wildly at these gatherings which is what makes them so fun, always a new discovery! "Crunches", by the way, like the rhubarb crunch below are very, very popular at Amish gatherings.
Enjoy these fab five!
THE BISHOP'S CHOCOLATE PIE: Man, this is a good one. Click here for the recipe.
BRETHREN BROWN SUGAR PIE: Classic, simple recipe. Click here
- 3 cups sugar
- 4 eggs
- 2 cups margarine
- 1 1 /2 tablespoon vanilla
- 1 /2 teaspoon salt
- 2 teaspoons baking soda
- 6 teaspoons baking powder
- 8 cups flour
- FROSTING
- 2 cups powdered sugar
- 2 tablespoons butter
- A little water
- Beat eggs, then add sugar. Melt margarine and then add to sugar mixture. Add these ingredients to your mixture. Mix well.
- Last add, the flour one to two cups at a time.
- Drop by tablespoon onto a greased cookie sheet and bake for 10 - 12 minutes or until golden.
- Frost when cool.
RHUBARB BUTTER CRUNCH
3 cups diced rhubarb
1 cup sugar
3 tablespoons flour
1 cup brown sugar
1 cup raw rolled oats
1 1 /2 cups flour
3 /4 cups butter
Combine rhubarb, white sugar, and 3 tablespoons flour and place in a baking dish. Combine brown sugar, rolled oats, and a 1 1 /2 cups flour. Mix in butter and sprinkle over rhubarb mixture. Bake at 375 for 40 minutes. Serve with milk.
RHUBARB CRUNCH
4 cups chopped rhubarb
1 cup white sugar
1 tablespoons flour
1 cup water
1 teaspoon vanilla after cooked
Cook above ingredients until almost tender, then add vanilla.
2 cups oatmeal
1 cup brown sugar
1 stick oleo
1 teaspoon cinnamon
Mix together until well mix and crumbly. Press half of mixture in the bottom of a pan. Pour cooked mixture over top. Spread remaining crumbs on top and bake at 350 until top looks golden brown.
Teresa Miller
I love to cook and bake and I find the Amish cooking are easy and inexpensive to make. There are so many dishes I really want to try.
Kevin
Welcome, Teresa, glad you are finding some good recipes here!