THE AMISH COOK
BY KEVIN WILLIAMS
The Amish Cook column is celebrating is 26th year this month and it was three years ago this week that Gloria Yoder picked up the pen. Since then we’ve seen her family grow and learned a lot about the New Order Amish and Amish life in general. I want thank readers for welcoming her into your home each week.
Summer in Flat Rock, Illinois where the Amish Cook calls home!
As the editor and creator of The Amish Cook column I’m more than amazed that it is still going and it is because of you. If anyone would have told me when I was 18-years-old in 1991 that the column would still be chugging along in 2017, I would have thought they were nuts.
But here we are.
Gloria has this mid-summer week off, but her column will return next week and I think there will be a lot of fun, exciting happenings in Flat Rock over the weeks ahead that she'll be sharing.
For this week, we'll celebrate Gloria by rerunning her first-ever recipe posted back in July 2014, enjoy her peanut butter cream pie!
- 3- 9” pie crusts baked
- 9 cups milk, scalded
- 1 1 /2 cups flour
- 4 cups white sugar
- Dash salt
- 1 tablespoon vanilla
- 9 egg yolks
- 3 cups cold milk
- CRUMBS: 2 cups powdered sugar, ⅔ cups peanut butter
- Mix "crumbs" mixture until crumbly.
- Put some crumbs in the bottom of each pie crust.
- Reserve the rest of the crumbs.
- Scald milk over medium heat.
- In a separate bowl, mix flour, sugar, salt, vanilla, egg yolks, and milk.
- Mix this together and pour into scalded milk.
- Heat and stir until thick.
- When cold add 3 cups of home whipped cream or whipped topping.
- Divide pudding into the baked pie crusts.
- Spread whipped topping.
- Top with remaining crumbs and serve.
And here are some other recipes from The Amish Cook "Hall of Fame" over the past 3 years, recipes of Gloria's that have rated highest among readers!
Gloria's Barbecued Meatballs, yum!
And this amazing recipe for Gloria's Gluten-Free Birthday Bean Cake!
GLUTEN-FREE BIRTHDAY BEAN CAKE
1 15-ounce can cooked black or pinto beans
5 large eggs
1 tablespoon vanilla
½ teaspoon salt
1 tablespoon olive oil
1 teaspoon stevia powder (or ½ cup of sugar if you’d prefer to use sugar)
1 teaspoon baking powder
½ teaspoon soda
¾ teaspoon cinnamon
1 ¾ teaspoon allspice
½ teaspoon cloves
½ teaspoon nutmeg
6 tablespoons almond meal
Rise and drain beans. Place beans, 3 eggs, vanilla and salt in a blender. Blender until completely smooth. Beat remaining ingredients together. Add bean mixture to spice mixture. Beat well.
Pour into a greased 9 X 9 pan. Bake at 350 for 30 minutes or until toothpick comes out clean.
When cooled, frost with your favorite icing or keep an eye open for next week’s column when I’ll sharing my sugar-free frosting recipe!
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