Amish cooking has become ingrained into traditional American cooking. Chances are, growing up your grandmother or your mother prepared a dish or two that was based on a traditional Amish recipe and you didn't even know it. You just knew that you found it delicious. In my case it was the "Shoo Fly Pie" that my grandmother made when I was a young child. It was awesome! Later in life, I tried to find Shoo Fly Pie, and found that no one knew what I was talking about.
I asked my mother if she had the recipe and as luck would have it, my grandmother never wrote down any of her recipes. She had them all stored in her head. So from there the hunt was on. I finally traced the roots of my favorite dessert to the Amish, and that is where this book was born. I found that many of the great breads, cookies and dishes that my grandmother used to make, were actually Amish recipes! I thought everyone should try these great recipes, so I have put together a collection of 65 of my favorite Amish recipes in an easy to use eBook that anyone can afford. Here is what I have included:
Amish Custard News
Mr. Food: Amish Bakery Custard Pie
This Amish bakery classic has all the hallmarks of homemade goodness, but our Amish Bakery Custard Pie can be made with a flaky-as-can-be store-bought crust, if we're looking for an easy shortcut.
Today is the last day of April. It is difficult to believe that 2012 is now one-third over with. It is a rainy Monday here so laundry will be put off until tomorrow. We will be taking care of my friend Amy’s children, Matthew, 1-1/2, and Emily 6 months, tomorrow afternoon.
ABC27 WHTM Amish Bakery Custard Pie abc27 This Amish bakery classic has all the hallmarks of homemade goodness, but Mr. Food's Amish Bakery Custard Pie can be made with a flaky-as-can-be store-bought crust if you're looking for an easy shortcut. 2. In a medium saucepan, combine sugar, ...
The Amish Cook: Enjoying experimental chocolate-chip cookies - Port Huron Times Herald
The Amish Cook: Enjoying experimental chocolate-chip cookies Port Huron Times Herald Pour custard over rhubarb. Bake slowly, never letting it boil, at 400 degrees for 10 minutes, then 350 degrees for about 30 minutes. 6:30 am Our day begins. The girls and I start with breakfast while my husband, Joe, and the boys do the morning chores.