By Kevin Williams
Okay, time for one of our occasional journeys into the Amazon - Amazon.com, that is. Â Man, as an aside, Amazon is building a huge new distribution center at the airport in northern Kentucky, about 50 miles from where I live. Â Probably won't be long before Amazon drones are delivering my orders. Â And, by the way, this post does contain affiliate links, which means Amish365.com gets a small slice of whatever you order. Â But you can order anything on Amazon - toothpaste, diapers, wrenches, whatever - as long as you use the links in this post as a "doorway" to Amazon, then Amish365 gets a commission on anything you order.
An Amish classic: cinnamon coffeecake
AMISH CINNAMON COFFEECAKE: Â This is made by the Breadbox Bakery in Shipshewana using Amish recipes and Amish bakers, so I'd say this is the real deal and I need to order one of these soon. Â Soon. Â But if anyone wants to snag one before I do, check it out here.
MUDDY POND SORGHUM: Â Molasses is made from sugar cane, sorghum is made from, well, sorghum. Â You get a rich, deep, flavorful "molasses" and Muddy Pond is in the middle of molasses country (everyone just interchanges the two, so I'll plead guilty also....some people even fudge and say sorghum molasses). Â Anyway, this is good stuff. Â Muddy Pond is a quirky Plain community which I'd love to visit sometime. I understand there are ex-Amish there, some Plain Mennonites, just sort of an eclectic Plain community. Â But they make some great molasses there, check it out here.
Amish Cooking by Pathway Publishing set the standard for the modern Amish cookbook.
AMISH COOKING: Â This book is a classic, I'd say almost the "gold standard" for today's Amish cookbooks. Â I place so much stock in this book because it is published by Pathway Publishing, an actual Amish-owned publishing company. Â I used to have a copy, and I just order one from this link - for 45 cents. Â Crazy. Â But they have brand new ones available for $8, this is a really great cookbook, first published in the 1970s, and I am looking forward to sharing some recipes from it with all of you. Â Click here to get your copy!
AMISH COUNTRY ESSENTIALS ALUMINUM FREE DEODORANT: Â SIGH, basically, everything is bad for you, why even bother getting up in the morning? Â I mean, I feel like if you read everything, believe everything, then everything is bad for you and you'll be paralyzed. Â Still, one wants to make wise choices. Â Okay, so I poison myself with Cokes, I might as well not add to my toxic cesspool with my brand of deodorant giving me a dose of aluminum. SIGH, I don't know if that stuff is bad for you or not? Â Who really knows...? Â I've read things that say aluminum in your deodorant isn't a good thing, so I ordered some of this stuff and I'll try it out and report back. Â I figure for $5 I might as well try it. But if you want to try also, click here.
FARM DUST - INDIANA AMISH SEASON SALT: Â Wow, I bet this seasoning is tasty. Â This is made by the Weaver family in northern Indiana who were born and raised Amish and now draw upon their culinary heritage of seasonings and spices to sell. Â This Farm Dust is stocked in stores around Shipshewana with a strong word-of-mouth following. Click here to take a look.
- 1 cup butter or margarine, divided
- 1 cup chopped walnuts
- ½ cup brown sugar, firmly packed
- 5 teaspoons cinnamon, divided
- 1 teaspoon nutmeg, divided
- 3 cups flour, unsifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup dairy sour cream
- ½ cup milk
- 1 4 cup powdered sugar
- 2 teaspoons water
- Preheat oven to 350° F.
- In a small saucepan melt ¼ cup butter.
- Stir in walnuts, brown sugar, 2 teaspoons cinnamon and ½ teaspoon nutmeg. Mix well -- reserve for later use.
- In a bowl mix together flour, baking powder, baking soda, salt, 3 teaspoons cinnamon and ½ teaspoon nutmeg.
- Set aside. In a large bowl cream together ¾ cup butter with sugar.
- Beat in eggs one at a time.
- Add vanilla.
- Alternately stir in flour mixture with sour cream and milk.
- Blend until smooth.
- half of batter into a greased tube pan.
- Spread half of nut mixture over batter.
- Repeat once more.
- Bake until golden and a cake tester inserted into center comes out clean, about 45 minutes. Cool cake in the pan on a wire rack for 10 minutes.
- Remove from pan. Cool. Mix powdered sugar with water and drizzle over cake.
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