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Middlefield OH 44062

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Currently Featured Amish Recipes

Maple Nut Chiffon Cake

2 ¼ cups flour

¾ cup granulated sugar

3 teaspoons baking powder

½ teaspoon salt

¾ cup brown sugar

½ cup salad oil

5 egg yolks

¾ cup cold water

2 teaspoons maple flavoring

5 egg whites

½ teaspoon cream of tartar

1 cup nuts

 

Preheat oven to 325o.  Sift flour, sugar, baking powder and salt into mixing bowl.  Stir in brown sugar and make a well in dry ingredients.  In this order add salad oil, egg yolks, water andfavoring.  Beat until satin smooth.  Combine egg whites and cream of tartar in large mixing bowl.  Beat until stiff (stiffer than angel food).  Pour egg yolk batter in thin stream over entire surface of egg whites, gently cutting and folding down across bottom, up the side, and over just until blended.  Fold in nuts.  Bake in ungreased tube pan at 325o for 55 minutes.  Cool. Frost with maple flavored frosting.

Baked Tuna Cheese Casserole

1 cup macaroni, cooked

1 tablespoon butter

¼ cup onion, chopped

1/8 teaspoon pepper

1 teaspoon dry mustard

2 ½ tablespoons flour

small package frozen peas and carrots

2 cups milk

2 cans tuna fish (6 ½ oz)

Velveeta cheese

 

Brown onions in butter until golden.  Add flour, salt, pepper and mustard.  Slowly add milk until mixture is smooth and has thickened.  Add tuna, cooked macaroni and peas and carrots.  Pour all into a casserole dish and cover top with thin slices of Velveeta cheese.  Bake at 375o for about 40 minutes.  Makes 6 servings.

Maple Lace Cookies

1/2 cup maple syrup

1/3 cup butter

1/2 cup oatmeal

1/2 cup chopped pecans

1/2 cup flour

Boil syrup and butter together for 1/2 minute.  Let cool to room temperature.  Add oatmeal, flour and nuts.  Mix well.  Drop by teaspoonfuls on greased cookie sheet, allowing at least three inches between each cookie.  Bake at 325o for 10-12 minutes.  Cool on cookie sheet for 30 - 60 seconds and carefully remove at once.  Makes 24 cookies.

Danish Apple Bars

1 cup plus 2 tablespoons butter

2 3/4 cups flour

1 tsp. salt

2/3 cup milk * (see instuctions below)

1 egg yolk, slightly beaten

7 - 8 cups apples, sliced thin

1/4 teaspoon allspice

1 egg white

1 cup powdered sugar

1/2 teaspoon vanilla

1 - 2 tablespoons water

3 tablespoons nuts, chopped fine

1/2 teaspoon cinnamon

Heat oven to 350o.  Mix butter, flour and salt as for pie dough.  *Add enough milk to egg yolk to measure 2/3 cup.  Stir into flour mixture.  Divide into two equal parts.  Roll 1 part into rectangle.  Place on cookie sheet.  Mix apples, sugar, cinnamon and allspice.  Spread on dough. Roll out remaining dough and fit over top; cut vents, seal edges, and spread egg white over crust.  Bake at 350o for 1 hour until golden brown.  Mix powdered sugar, vanilla, and water until smooth and creamy; spread over warm crust.  Sprinkle with nuts.  Cut into squares to serve. 

Pecan Balls

2 cups flour

1/4 cup sugar

1/2 teaspoon salt

1 cup butter, softened

2 teaspoons almond extract

2 cups pecans, finely chopped

3 tablespoons powdered sugar

In a medium bowl, combine flour, sugar and salt.  Add butter and almond extract, blending with a wooden spoon until soft and smooth. Add pecans and mix well.  Shape into one inch balls.  Bake on ungreased cookie sheet at 375o until firm and lightly browned on the bottom.  Place on racks over waxed paper.  While still warm, sift powdered sugar over the tops.  Cool completely.  Store in air-tight container in a cool place.  Makes about 50 cookies. 

The Amish Way cookbook, compiled by Adrienne Lund, published by Jupiter Press, copyright revised edition 1994. Adrienne Lund is the author-publisher of nine Amish cookbooks and a children's book about the Amish way of life. Her books are available in our gift shop and in our online store. Visit her website at amishwaycookbooks.com. Used by permission.

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