THE AMISH COOK
BY GLORIA YODER
How about it? Christmas has come and gone, now we’re looking at another year.
We find it to be a blessing to set aside a special day to celebrate Jesus’s birthday even though his birthday may not have been exactly on Christmas Day. Truly, Jesus is the reason for the season!
Christmas also is an opportunity to spend time with family and friends. This year we, along with the rest of my family and some other friends, were invited to my brother Micah and his wife, Rose’s house. Earlier this year Micah’s had purchased a new house so we were all excited about the idea of of gathering there on Christmas Eve.
We enjoyed an evening of fellowship as we sat around tables attractively decorated with pretty runners, flowers, and softly glowing candles. And, of course, we were richly blessed with an ample supply of mouth-watering snacks and candies.
Some of the grown-ups played games while others assisted the little ones with their games and puzzles. I enjoy games such as a good around of Dutch Blitz, perhaps that’s the little girl side of me. It’s always fun to win, yet it’s not the most important part of a game.
I asked Julia what her highlight was? She said the rides with their little bouncy horse and the homemade chocolate candy were her favorites.
Micah’s also had invited everyone over for a sleepover.
“Since you have a baby, we’ll give you one of the bedrooms if you stay for the night,” Rose informed me. Wow, that was certainly kind of her. The offer was too good to turn down. Each of us took our own bedding along. The others spread throughout the house, allowing everyone their privacy. Some slept in the basement while others were in the living room, etc.
On Christmas morning us ladies prepared brunch while the men helped Micah with his chores. They certainly have an interesting farm with all kinds of animals ranging from horses, cows, puppies, sheep with lambs, to roosters. There’s a funny little story behind the roosters. This summer Micah’s had purchased 9 chickens and roosters. At that time they were too young to see whether they were hens or roosters. Quite unfortunately they all started showing their colors as 9 crowing roosters.
After the chores were completed and the food prepared, we enjoyed a hearty meal together followed by some wonderful desserts. Turning to one of my friends I asked “Just what kind of bars are these? They’re absolutely delicious. The texture is outstanding, kind of like brownies. Yet taste more like chocolate chip bars!”
My friend replied:
“The recipe originally comes from a chocolate chip cookie recipe a friend gave to me. After making several changes this is what I came up with. I also put them into a bar pan instead of making drop cookies,” She explained. “I call them glorified Lorene Bars, since that is my friend’s name.”
“Daniel, you’ve got to try these bars, they are soooo good,” I said, handing him one.
“Yes, they are delicious,” he said, helping himself to several more.” Why don’t you put the recipe in with your letter next week?” That is an excellent idea, so I am sharing them with you.
I asked my friend for some tips on how to make these and here is what she said: “Absolutely do not overbake. I don’t have a timer, so there have been times I came into the kitchen and discovered my bars to be too brown. ‘My bars, my bars!’ I exclaimed, but it was too late. That’s why I suggest that if you don’t have a timer, grab a chair once they start browning and sit beside the oven with a book and read until they’re browned only around the edges. The center will seem a bit doughy, but it sets as it cools. My family loves coconut so I dump extra coconut but, of course, it is optional as well as the chocolate chips.
GLORIFIED LORENE BARS
2 cups butter, softened
2 cups brown sugar
2 /3 cup vanilla instant pudding
1 teaspoon vanilla
2 cups flour
2 ½ cups quick oats
1 /4 teaspoon baking powder
2 teaspoons soda
1 cup coconut (optional)
1 1 /2 cups chocolate chips (optional)
Cream together butter and sugar. Add eggs , pudding, and vanilla. Mix well and add dry ingredients Put into an 11 ½ X 16 inch pan. Bake for 16-20 minutes at 350.