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    Home » The Plain Columns » The Amish Cook Column

    The Amish Cook: Baked Cream Sticks and Gloria's Return

    Published: Nov 24, 2014 · Updated: Nov 24, 2014 by Kevin Williams | 4 Comments

    BAKED CREAM STICKS AND WELCOME BACK, GLORIA!

    THE AMISH COOK

    BY GLORIA YODER
    Hello to you all!
    How can one describe the miracle of a birth, a newborn, a young soul who will live throughout all eternity? I have often wondered why God ever trusts us humans with innocent little ones, ready to be shaped and molded, taught and trained? Oh, for wisdom from God to lead our little ones in His ways.
    Yes, it’s true, our little one has arrived! We’re blessed beyond measure. Austin Daniel was born on October 30, flooding our hearts with joy. We are totally delighted with a little boy. It’s especially fun for me to see my husband, Daniel, with a son.
    Weighing less than 7 pounds at birth, he’s still a very tiny bundle. He seems to be doing very well and is rapidly gaining more weight. I love the newborn stage. I try to enjoy and savor each moment. After all, they grow up so fast.
    Our three-year-old daughter Julia seems to be adapting well to a new little one in the family. I tell her she’s Austin’s big sister and Mom’s helped. She runs a lots of little errands for me, such as fetching his pacifier, burp cloth, diaper, or whatever I need. After Austin was born she almost cried. She said: “I wanted a girl!” Thankfully she is now delighted to have him as a boy and would rather have a brother than a sister! A special and hearty thank you to all of you who sent cards and notes after my birthday and Austin’s birth. I was quite surprised and have reading them very much. May you be blessed.
    My husband Daniel’s sister Mary from Ohio is here helping us for several weeks. She has been a tremendous blessing. It helps me relax to have someone go ahead with whatever needs to be done around here. She does a wonderful job with the children as well as other tasks. Last week she made a huge batch of barbecue sauce with tomatoes that I had stuck in the freezer this summer.
    The other day she asked Daniel if there’s anything he’s hungry for or that she could make for us before she returns home.
    “Creamsticks!” was Daniel’s quick response.
    “Okay, let’s plan on it. What if I’d prepare the dough in the afternoon and when you come home from work we can all help each other make them?” Mary suggested.
    Daniel was all for that. Have you ever heard of baking creamsticks instead of deep frying them? Of course I love to have them deep fried, at the same time I like the thought of using less grease. It’s definitely easier and less mess to clean up afterwards if you bake them instead.

    CAPTION:  Baked cream sticks resemble a popular Amish confection called a Long John Roll pictured here, this just sounds like a bit healthier version.

    Baked Cream Sticks

    Baked Cream Sticks

    Making cream sticks is something I enjoy dong with family or friends. Here is our recipe:
    BAKED CREAM STICKS
    1 cup shortening
    1 1 /4 cup mashed potatoes
    1 quart milk, scalded
    1 cup sugar
    1 tablespoon salt
    1 /2 cup warm water
    3 packages yeast
    1 tablespoon sugar
    6 eggs, beaten
    11 – 12 cups flour
    Filling:
    2 cups milk
    6 tablespoons clear jel
    Pinch salt
    2 teaspoons vanilla
    2 cups sugar
    1 1 /2 cups Crisco
    In a large bowl put shortening, potatoes, milk, sugar, and salt. Stir until shortening and sugar are dissolved. Put warm water, yeast, and 1 tablespoon sugar in a small bowl. Add eggs and yeast to first mixture. Stir in enough flour until dough is not sticky. Cover, let rise until double. Roll out dough. Cut in 1 X 3 inch strips. Let rise until double. Bake at 350 for 15 – 20 minutes. Let set until they are cold. Cut a slit on top and put in filling. Then top with favorite icing.
    Filling instructions: combine milk, clear jel, and salt in saucepan. Cook until thick. Add vanilla and cool. Cream together sugar and Crisco. Mix with cold cooked mixture and mix well.
    DANIEL’S FAVORITE CARAMEL ICING:
    1 /2 cup butter
    1 cup brown sugar
    1 /4 cup milk
    2 cups powdered sugar
    Melt butter, add sugar and cook over low heat for 2 minutes, stirring. Add milk and stir until it boils. Cool. Add powdered sugar
    Editor’s Note: Clear-jel is a thickener which can be found in most bulk food stores. If you don’t have access to clear-jel, cornstarch can be an appropriate substitute.

    « Switzerland County, Indiana Amish Kitchen
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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.

    Reader Interactions

    Comments

    1. farmhousebarb

      November 24, 2014 at 2:51 pm

      Welcome back,Gloria!! I'm so happy to hear you and your little one are doing well. I like the idea of baking the cream sticks instead of frying them..healthier and less messy. I think I will try them soon...probably after Thanksgiving. I wish you and your family a very happy Thanksgiving!

      Reply
    2. brenda

      November 25, 2014 at 2:51 am

      welcome back. congratulations on your new son. How kind of your sister in law to come help. Does your little helper Julia like having someone else be the helper It was nice to hear from your hsb and mother when they quest-authored your column. It is good to know that you are feeling up to the task now. Happy Thanksgiving and God bless your sweet family.

      Reply
    3. Karen Jackson

      August 20, 2017 at 6:39 pm

      What is clear help and where can I find some

      Reply
      • Kevin

        August 21, 2017 at 9:42 am

        Clear-Jel is a thickener like cornstarch, you can use cornstarch in place of clear-jel generally....but you can order Clear-Jel from Amazon or buy it an Amish bulk food store

        Reply

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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!

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