5 Amish After-Church Carry-In Desserts

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

Yoder's Restaurant Cookies

 

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Ingredients

• 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

Instructions

1. Beat eggs, then add sugar. Melt margarine and then add to sugar mixture. Add these ingredients to your mixture. Mix well.
2. Last add, the flour one to two cups at a time.
3. Drop by tablespoon onto a greased cookie sheet and bake for 10 - 12 minutes or until golden.
4. Frost when cool.

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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.