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    Home » Everything Amish » Plain Culture

    A Favorite Cookbook: A Taste of the Murphin Ridge Inn and Back Ridge Grilled Pork

    Published: Apr 26, 2017 · Updated: Apr 26, 2017 by Kevin Williams | Leave a Comment

    A favorite book in my collection

    By Kevin Williams

    One of my favorite Amish cookbooks isn't really Amish at all.  Well, it sort of is, sort of isn't.

    The cookbook is by Sherry McKenney, former owner (with her husband), of the charming Murphin Ridge Inn in Adams County, Ohio.  I have so many memories of Murphin Ridge.  My "Amish career" started near there (a story for another day),  I spent a fun weekend with Rachel's family there once very early on in our relationship, and, later, Rachel and I spent a winter weekend there as I intensely pushed to finish writing and pulling together one of cookbooks.

    The Murphin Ridge was owned and operated for years by Darryl and Sherry McKenney who ran the place with a wonderful combination of efficiency and personality.  People who operate B&Bs have a tough, tough job, I think....you have to be chatty and warm with the guests who want that, but also know when to give space to the guests who prefer being left alone.  Somehow Sherry and Darryl knew how to do that and they combined their personal skills with great hiring skills, bringing in talented young chefs to shape the menu.   The Inn has been owned by new people for the past four years. I've met them and they seem very nice and time will tell (in the world of B&Bs change comes slowly) how the inn evolves under their watch.

    You can get a copy of the book on Amazon for some good prices and, at least to me, my signed copy is a sentimental treasure.  The Inn will always live on for me through that book which takes you through the storied hills of Adams County, Ohio in a combination of little vignettes, stories, and recipes  There is an Amish influence on many of the dishes, because the Murphin Ridge kitchen staff went out of their way to procure local produce, meats, and recipes from local Amish.  The Murphin Ridge Inn is located in the heart of that area's sprawling and wonderful Amish community.  The book has traditional recipes like whoopie pies and breading pudding combined with more sophisticated recipes like scratch-made mushroom tarragon soup and back ridge grilled pork.  Sandwiched in between are comfort food classics like this nutty baked French toast.

    Murphin Ridge Nutty Baked French Toast

    Murphin Ridge Nutty Baked French Toast
     
    Print
    Ingredients
    • 1 pound or a 16 slice loaf of bread
    • 8 eggs
    • 2 cups milk
    • 2 cups half and half
    • 2 teaspoons vanilla
    • 1 /2 teaspoon nutmeg
    • 1 /2 teaspoon cinnamon
    • NUT TOPPING:
    • 3 /4 cup butter, softened
    • 1 1 /3 cups brown sugar
    • 3 tablespoons dark corn syrup
    • 1⅓ cups coarsely chopped nuts
    Instructions
    1. Grease a 9 X 13 pan.
    2. Layer the bread inside the pan to within half inch of the top;
    3. Mix the remaining ingredients (NOT THE NUT TOPPING, Add that the next morning) and pour the mixture over the bread.
    4. Let it soak overnight in the fridge.
    5. Combine all of the topping ingredients in a bowl and spread the topping over the bread just before baking.
    6. Bake at 350 for 50 minutes until puffy and golden.
    Wordpress Recipe Plugin by EasyRecipe
    3.5.3226

     

     

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    About Kevin Williams

    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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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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