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    Home » The Plain Columns » The Amish Cook Column

    Amish Summer Favorites: Zucchini Pineapple Bread, Creamy Peach Pie, Peach Cobbler, and More!

    Published: Jul 15, 2013 · Updated: Jun 15, 2018 by Kevin Williams | 1 Comment

     

    ZUCCHINI PATTIES

    3 cups. peeled and shredded zucchini
    3 eggs
    Salt to taste

    Just before you're ready to start frying, mix the above three ingredients. Drop by tablespoon onto preheated buttered frying pan. Mash and shape into patties and fry until golden brown on each side. Top with a slice of cheese and serve. We like to eat these just like this or also on a sandwich with lettuce, tomato and onions.

    Zucchini Pineapple Bread

    4 eggs
    2 c. sugar
    1 T. cinnamon
    2 t. baking powder
    1 t. salt
    ¼ t. baking soda
    2 t. vanilla
    1&¼ c. oil
    3 c. fresh grated zucchini (I peel mine first)
    3 c. flour
    1 c. chopped nuts (pecans)
    1 small can crushed pineapple in its own juice

    Mix dry ingredients except sugar together and set aside. Beat eggs until light, then gradually add sugar. Add oil, vanilla and pineapple, then dry ingredients. Fold in zucchini and nuts. Bake in loaf pans at 350° for one hour depending on loaf pan size.

    CREAMY PEACH PIE

    1 c. sugar
    ½ c., flour
    ½ t. salt
    ½ t. cinnamon
    2 c. half and half
    6-8 c. fresh, sliced peaches or 1 (29-oz. can) sliced peaches, drained
    1 9&½-inch pie shell

    Combine sugar, flour, salt and cinnamon. Blend. Add to peaches and toss to coat. Add half and half and mix. Pour into pie shell. Bake at 45 minutes at 350° or until it sets. Cool completely. Apples can also be substituted for peaches.

    HOMEMADE PEACH COBBLER

    1 /2 c. butter or margarine
    2 c. sugar
    1 T. baking powder
    11 /2 c. milk
    2 c. flour

    Melt butter in a 9-by-12-inch pan. Mix together sugar, baking powder, milk and flour. Pour mixture into pan and then put on peeled, sliced peaches. Bake at 325° until golden brown. If desired, serve with ice cream or milk.

     

     

    « Daviess County Rocks
    Homemade Pound Cake »

    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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    Comments

    1. Ann Ciesiolka

      September 07, 2013 at 7:52 pm

      Tried the recipe for zucchini pineapple bread last night ; tastes very good, but was very heavy and "wet" textured. It tested as done with a toothpick, and I cooked the loaves over an hour, but have never had this problem with any other zucchini or other quick bread recipe. Are the amounts in the recipe correct? I found that it wouldn't all fit into one loaf pan, so divided it into two loaves. Recipe doesn't specify how many loaves it makes??? Also tried the peach cobbler recipe in the same column, and it was delicious--even better left over and reheated a few days later. Will make it again for sure!!! Thanks for any help. I really enjoy the column, as I did Lovina's mother's column before she passed away. It's always interesting to get a fresh perspective on Amish life. We have many Amish living in our region (Elkhart County,IN, Shipshewana, Wakarusa, etc. It's neat to hear how others do things differently. Keep up the good work and God bless you all.

      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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