THE AMISH COOK
BY GLORIA YODER
I won't get too wordy on details of our week jammed with opportunity, so I'll let you in on some highlights:
*Joining my siblings and cousins, rummaging through what used to be Grandma and Grandpa's belongings, knowing she won't need it anymore. Bidder numbers of the small family auction were given according to which family you were in and what number child you were. I was #32 as my Mom was the third oldest child, and I was her second child. By the end of the day I was pleased with some useful items such as a few more hoes for the garden and Grandma's bread pans. Several keepsakes warmed my heart, including a little old rocking chair that I will be putting in the cabin.
*Going to a wedding of one of my friends who taught grades 4-8 in our little country school. Connecting with friends I seldom see, including a dear friend from Allen County, IN, who reminded me how St. Patrick would pray over a hundred times a day, crying out to God for the opportunity to go back to the very people who had kidnapped him years before to tell them of Jesus. For decades he waited and prayed. At last God granted his request, and in a short span of time over a hundred churches were established. Let's take heart — every prayer is heard, even when we bring that deep heart burden to the Lord a hundred times a day.
*Taking the children to Sumner, where we observed a family of 12. The children, ranging from ages one to nineteen, join efforts with their parents as together they run a greenhouse, a small engine shop, a woodworking shop, and both parents have been trained to do ABC treatments. We returned home much motivated; where there is a common goal with the Lord in the center, there is no end to what can be accomplished.
*Walking to the far end of the chestnut grove, crying out to God, asking Him to be a Father to the fatherless in our home. Then standing still, knowing there must be a way. Blinking through tears and spotting a bald eagle — a species that holds a special place in my heart and is very rare around here. Tears of joy, knowing He's got a way of providing for us, though I don't have an idea what it is.
*Kayaking with Julia's new kayak, which she got from the Amish store with gift certificates that had been given to her. Listening to the chatter of children, breathing deep — no current arguments or debates from any of them. Hearing the splashing of water as bare feet splash through the shallow waters at the edge of the pond.
*Getting a kick out of my youngest cousin on Mom's side. Twelve-year-old Micah is only a year older than Austin, and they've gotten to be friends, especially since they have both come to know the reality of no longer having an earthly father. Hats off to Micah — he is the one passing on a recipe to us this week. While his siblings think there is more to life than eating waffles, he sees little value in eating other things when waffles could be eaten. Not only does he enjoy eating them, but he is an expert at making them, carefully following the instructions for beating the whites and folding them in. When his family overnighted at Aunt Rhoda's house during Grandpa's auction, a phone call was made back to his home in PA asking an older brother to fax the waffle recipe. They were surprised when a muffin recipe came instead! Brothers, ya. Micah thought it through and sent a note back asking for the muffin recipe. In short order the prized waffle recipe came through, giving everyone a good laugh. Micah whipped up a batch at my aunt's house, steaming waffles were served, and they were a hit on all sides.
*Driving to church with our cruiser (open wagon) and Sapphire. Feeling the breeze of fresh spring air as she clips down the blacktop roads. Ah, there's nothing quite like it.
*Trying out the new waffle recipe on Sunday noon and deciding it is a recipe for keeps. The beaten whites give it a lighter texture, yet they are filling and tasty. They use crushed wheat flour; we used einkorn. Still others use regular baking flour, so choose what works well for you!
SCRUMMIEST WAFFLES
- 2 cups flour (crushed wheat, einkorn, or all-purpose)
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 2 tablespoons maple syrup
- 1.5 cups milk
- 3 egg yolks
- 4 tablespoons butter, slowly melted
- 3 egg whites
Beat the egg whites: Beat 3 egg whites until stiff peaks form. Set aside.
Mix the batter: In a large bowl, combine 2 cups flour (crushed wheat, einkorn, or all-purpose), 2 teaspoons baking powder, 0.5 teaspoons salt, 2 tablespoons maple syrup, 1.5 cups milk, 3 egg yolks, and 4 tablespoons butter, slowly melted. Mix until well combined.
Fold in egg whites: Gently fold the stiff egg whites into the batter until just incorporated. Do not overmix — this is what gives the waffles their lighter texture.
Cook the waffles: Pour batter into a preheated, greased waffle iron and cook according to your iron's instructions until golden and steaming.
Serve warm: Serve warm with butter, peanut butter, and real maple syrup. Fruit filling, whipped topping, and cream cheese are also a yummy treat to dab on top.
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