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    Home » Recipes » The Amish Cook Column

    The Amish Cook: An Amish Wedding, Part I

    Published: Jul 13, 2015 · Updated: Jul 13, 2015 by Kevin Williams | 3 Comments

    This is Part 1 of a two-part column about a wedding in Gloria's family. Do you have any questions about Amish weddings.  If so, please post in the comments section and Gloria or Dorcas will answer a couple in next week's column! 

    Well-kept Amish farms like this one dot rural Holmes and Wayne County, Ohio

    Well-kept Amish farms like this one dot rural Holmes and Wayne County, Ohio

    AN AMISH WEDDING - PART I

    THE AMISH COOK

    BY DORCAS RABER

    Wedding bells! How exciting!  Earlier this year my niece, Lori Miller, of Ohio, called me and shared the good news of her engagement to Michael Troyer.  I know that a lot of planning and preparations were up ahead for them and also for Lori’s Mom who is my sister Sharon (By the way, I’m Gloria’s Mom and am filling in for her this week. Daniel’s are spending time in Ohio with family)Lori’s family lives on an old-fashioned dairy farm  plus they have a  500 broiler house. They sell organic milk which has become more popular over the last years. I don’t get to see Lori very often because of the 400 mile span between us but when I did see her and the sparkle in her eyes I knew she was eagerly waiting her wedding day and what a perfect pair! Michael is the calm easy going type and more quiet-natured. Lori has a bounce to her step, is always busy here there and everywhere. She especially excels in serving and will enjoy cooking meals for Michael as well as graciously serving guests. Amongst their many wedding gifts were nine different cookbooks so she’s off to a good start with recipes and meal planning.

    The wedding date was set for Friday, July 3.  On Tuesday June 30 my two teenaged daughters and I headed for Ohio. We wanted to be involved in wedding preparations. The farmhouse had been scrubbed till it fairly shone and now it was time for food preparations. We joined groups of ladies and girls on Wednesday and Thursday forenoon who were busily bustling around. Serving a full-course meal to 450 guests is a major undertaking!

    The wedding day arrived which the services and reception  held at Lori’s homeplace. Everything was beautiful. Flower beds looked immaculate with lots of “smiling cheery”flowers. The grass was cut and trimmed and the weather was almost perfect. Praise the Lord! When I arrived, I took  a little tour. First I watched the chicken grillers for a bit.  Then I peeked into the cooks trailer where  mashed potatoes were being made. They made 26 6-quart kettles of mashed potatoes.  Next I walked over to the large tent that had been set up in front of the shop where the reception was held. Several ladies were frying dressing in mega-sized fryers.

    The assembly line of youth servers were layering the desserts in clear glass bowls. It’s amazing how all the cooks and servers work together each doing his or her part. One word sums it up: teamwork!

    By now it was time for services to begin.    The services were held in the upper part of the large dairy barn. It was so unique and just the perfect setting for a farm girl to get married. The barn had been thoroughly cleaned and rows and rows of benches were set up.  There were haybales in one end which left a pleasant aroma.  We sang several songs, then Micheal and Lori and their witnesses arrived. Lori looked lovely in her light blue dress.
    You’ll have to wait until next week to find out about the rest of the wedding!  But one of the desserts the youth servers were assembling was  strawberry and black raspberry trifle dessert.  Below is the recipe.  But, first, a couple quick observations about the recipe:  You can make your own angel food cake from scratch, buy boxed mix or if you’re really pressed for time just one pre-made.  When you layer this dessert in a bowl, glass bowls make it look especially pretty.    Also, the recipe calls for ThermFlo®, which is a thickener found in many bulk food stores.  ThermFlo gives the dish an especially clear, shiny, crisp texture.  If you can’t find ThermFlo or Clear-Gel, you can use cornstarch in its place as a thickener, the dish just won’t turn out quite as pretty.

    STRAWBERRY TRIFLE DESSERT

    Mix one box of angel food cake mix (or buy a pre-made angel food cake from a bakery) according to directions on the box. Cool, then cut into 1” cubes.

    Filling: Beat together ¾ cup vanilla instant pudding mix and 1 1 /4 cup milk.  Add 3 /4 cup sour cream, 3 /4 cup vanilla yogurt and 8 ounces of Cool Whip.

    Sauce: Cook together 4 cups water, 2 /3 cup white sugar, and 1 /3 cup therm-flo.  Remove from heat and add 1 /4 cup strawberry jello, 1 /2 teaspoon strawberry Kool-Aid and a pinch of salt. Cool then add 1 pound fresh strawberries, sliced. Layer the cake cubes, the filling and the sauce in a container of your choice (2 layers each) .

    « Amish in the News: Amish DO play golf; Welcome to Vermont!, Horse Poop Again, Amish Doctor and Tragic Accident
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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. brenda

      July 13, 2015 at 6:04 pm

      will Gloria be back next week ? I have forgotten how long she said she and the family will be in Ohio helping with Daniels family
      also, do they use other transportation for this travel and then since there are not likely to be any rent-A-team and buggy, how do they handle their transportation needs in Ohio ??

      Reply
    2. Linda Freeman

      July 13, 2015 at 6:57 pm

      I am finally getting some Amish365 posts again. I have been missing them and did not know what happened. Thanks for letting me know. I so look forward to reading the posts every day. God bless you for your work and keeping you and your family in His hands.

      Reply
      • Kevin

        July 15, 2015 at 10:38 pm

        Thanks, Linda, nice to have you back!

        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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