By Kevin Williams
As summer gives way to autumn we are seeing some seasonal favorites attracting readers along with some comfort food classics like this Dutch Apple Pie:
MENNONITE CHEESEBURGER PIE: Man, this is just a comfort food classic that is this hearty, beefy, farmhouse recipe filled with calories to replenish someone after a long, hard day in the fields. It's a great dish. Click here.
AMISH SIX-LAYER CASSEROLE: This is another super hearty casserole that find its way onto Amish supper tables. It's hearty, full of meat and veggies and, yeah, a definite autumn comfort food. Click here for the recipe.
MRS. LEVI RABER'S NUTTY BAKED FRENCH TOAST: This is a perfect Sunday morning breakfast! Click here for the recipe.
AMISH APPLE BLOSSOM CAKE: This is a recipe from The Amish Cook and here is how Gloria described it in a column:
We’d like to fetch some apples at my parents orchard tomorrow to feed to the new mommy. Not only is this an excellent time for horses to enjoy apples, the same is true for all of us as well.
How about joining me in my kitchen as I mix up a batch of apple blossom cake? It is an easy recipe, perfect for the summer season. In fact, you will not need to make frosting. The crumbs will be sufficient unless you decided to top it with a glaze.
Click here for this cake.
AMISH BUTTERSCOTCH MUFFIN ROLLS: These look like a perfect breakfast-type muffin for the fall. Click here.
AMISH LONG JOHN ROLLS: Man, this is a treat I could talk a ton about. These also sometimes go by the name "cream sticks." And these are a fried doughnut and they are then slathered with a frosting. And they are so, so good. These are often made in the winter to celebrate butchering day, used as a treat to hand out to tired workers. Long Johns were one of the first Amish-type doughnuts that I discovered when exploring the Berne, Indiana settlement some 30 years ago.
When doing a little research on these this morning I discovered you can order some Amish-made ones and have them shipped to you by Der Dutchman Bakery (they use Amish recipes and many of the workers there are Amish). Here is how they describe their Long Johns:
One of the most popular items in our bakeries, our Amish creamsticks (also known as eclairs or long johns) are a rich decadent treat. At approximately seven inches long, our homemade creamsticks will dwarf most commercial bakeries' pastries. The creamsticks (and all our bakery pastries) are fried in trans-fat free soybean oil then filled liberally with our light, fluffy bavarian cream. Baked and shipped from Ohio's Amish Country.
Take a look at Der Dutchman's and order some here.
Most Amish Long John Roll recipes that I have run into are not filled, just iced on top. Most Amish cooks are kind of in a hurry when they are making these and filling them would be laborious.
CLASSIC YUMASETTI: Yumasetti can be found in almost every Amish cookbook and it's just one of those comfort casseroles that is so popular. Here is an excerpt of something I wrote about it a while back:
Wow, oh wow, this is a wonderfully hearty dish for a cold winter’s supper. YUM. I like “pile it on my plate” type meals (as long as they aren’t from a buffet:) and this fits the bill. I used to hear a lot about this dish years ago in Amish settlements. I bet many still make it. It’s one of those timeless casseroles. But the popularity of this casserole in Amish kitchens also illustrates how cooking is changing among the Plain people. Processed foods such as canned soups and packaged noodles are becoming increasingly common.
DUTCH APPLE PIE: This is a version of apple pie that shows up in many of the Swiss Amish settlements, it's really good with its crumb-type topping
Here is the recipe:
1 unbaked pie shell (9″)
4 to 6 apples
–enough to fill a pie plate
½ cup brown sugar
2 tablespoons milk
¼ cup margarine
½ cup flour
½ cup sugar
1 teaspoon cinnamon
Peel apples and slice into pieces.
Put them in the unbaked pie shall. Combine brown sugar, cinnamon, and milk. Pour over top of apples.
Combine flour and sugar. Cut in margarine until crumbly. Sprinkle crumbs on top of apples in shell.
Bake for 5 minutes at 425 degrees. Then lower the heat to 350 degrees and finish baking for about 40 to 50
minutes or until the apples are tender and bubbly.
- 1 unbaked pie shell (9″)
- 4 to 6 apples
- –enough to fill a pie plate
- ½ cup brown sugar
- 2 tablespoons milk
- ¼ cup margarine
- ½ cup flour
- ½ cup sugar
- 1 teaspoon cinnamon
- Peel apples and slice into pieces.
- Put them in the unbaked pie shall.
- Combine brown sugar, cinnamon, and milk.
- Pour over top of apples.
- Combine flour and sugar.
- Cut in margarine until crumbly.
- Sprinkle crumbs on top of apples in shell.
- Bake for 5 minutes at 425 degrees.
- Then lower the heat to 350 degrees and finish baking for about 40 to 50
- minutes or until the apples are tender and bubbly.