Recipes

Homemade Ice Cream

Homemade Ice Cream

Homemade ice cream was a rare treat. A hand-cranked freezer was an appropriate wedding gift, so many families had one in the cellar, attic, or kettlehouse. For those without a freezer or the time to prepare the mix and turn it, there was another alternative. “Mother made snow ice cream. We had an old freezer but we seldom used it,” remembers a woman in her mid-50s. Another recalls, “We always made ice cream in the winter when we had ice! We used a cornstarch pudding, cooked base. Then we’d sit up to the cookstove with our feet propped up on it to stay warm!”
Couverts6 quarts ice cream
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Ingredients

Instructions

  • Heat the milk, sugar, and salt together.
  • Meanwhile, mix the flour, cornstarch, eggs, and cream together until smooth.
  • Stir in hot milk, return to the stove, and bring to a boil, stirring constantly until thickened.
  • Remove from heat and add vanilla.
  • Let cool, then process according to freezer’s instructions.
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Course; Ice cream
Cuisine; Amish

Date Pudding

Date Pudding

This moist, rich dessert is more commonly eaten in the Ohio Amish communities than in the Pennsylvania ones. The settlements further west likely learned it from their neighbors. The cake’s base of dried fruit makes it appealing to the Amish who enjoy that chewy sweetness.
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Ingredients

Sauce

Instructions

  • Pour boiling water over dates and set aside to cool.
  • Cream together sugars, egg, and butter or margarine.
  • Combine dry ingredients and blend into creamed batter.
  • Stir in dates and nuts.
  • Pour into a greased baking pan, 11” x 7” x 1½”.
  • Top with sauce and bake at 350° for 40–45 minutes.
  • Serve warm or cold, topped with whipped cream, if desired.

Sauce

  • Mix together until smooth and syrupy.
  • Pour over batter and bake.
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Course; Dessert
Cuisine; Amish

Cottage Pudding

Cottage Pudding

This cake bears a name tying it to those cakey puddings that in 19th century America were steamed or boiled and often eaten with fruit and milk. Today it could fit into the shortcake family.
Couverts8
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Ingredients

Instructions

  • Cream shortening and sugar together.
  • Beat in egg and vanilla until fluffy.
  • Sift dry ingredients together and then add alternately with the milk to the creamed batter.
  • Do not over-stir.
  • Bake in a greased 8” square cake pan at 350° for 35 minutes.

Notes & Wine Advice

Serve with fruit and milk.
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Course; Dessert
Cuisine; Amish

Corn Pone

Corn Pone

“My mother made a kind of shortcake with cornmeal. We ate it hot, always with cherries and milk, for our snack-meal or on Saturdays at dinnertime,” explains a woman born in the 1920s. One more use for the home-dried, mill-ground cornmeal.
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Ingredients

Instructions

  • Cream sugar and shortening.
  • Add eggs and beat well.
  • Combine cornmeal, flour, baking powder, and salt.
  • Add alternately with milk.
  • Pour into a greased and floured 9” x 13” cake pan or two round layer cake pans.
  • Bake at 350° for 45 minutes.

Notes & Wine Advice

Fills one 9” x 13” pan
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Course; Cake / Dessert
Cuisine; Amish

Raspberries with Knepp

Raspberries with Knepp

Couverts8
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Ingredients

Instructions

  • Gently mix raspberries, ¾ cup sugar, and 2 cups water together in a saucepan and bring to a boil.
  • Dissolve cornstarch in ⅓ cup water, then stir into boiling raspberry mixture.
  • Stir until thickened.
  • Stir flour, baking powder, sugar, and salt together.
  • Add milk and stir until smooth.
  • Drop that batter by teaspoonsful into the boiling raspberries.
  • Cover tightly and let simmer for 20 minutes without lifting the lid.

Notes & Wine Advice

Serve warm with milk.
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Course; Fruit
Cuisine; Amish

Sweet Sauce

Sweet Sauce

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Ingredients

Instructions

  • Mix all ingredients together until smooth.
  • Bring to boil, then cook for 3 minutes, stirring constantly
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Course; Sauce
Cuisine; Amish

Rhubarb Dumplings

Rhubarb Dumplings

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Ingredients

Instructions

  • Cut rhubarb into ¼” slices and set aside.
  • Sift flour, salt, and baking powder together.
  • Cut the shortening into the dry ingredients until mixture resembles small peas.
  • Stir in the milk, blending thoroughly.
  • Roll dough out to ¼” thickness, then spread it with butter.
  • Sprinkle sugar over.
  • Cover with rhubarb slices and dust with nutmeg.
  • Roll dough up in jelly-roll fashion, Cut into slices 1½–2” thick.
  • Lay slices flat in a baking pan and pour sweet sauce over.
  • Bake at 350° for 45 minutes or until golden brown.
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Course; Dessert
Cuisine; Amish

Rhubarb Crumble from Phillis Pellman Good

Rhubarb Crumble from Phillis Pellman Good

Rhubarb Pot Pie could weigh heavily in one’s stomach for the better part of a day: “Melt and brown butter in a kettle. Put in a layer of dough, then a layer of cooked rhubarb and sugar. Repeat until you have as much as wanted. Be sure to have dough on top. Cover the kettle and bake ½–¾ hour on not too hot a stove.” That dish was designed for the busy cook— and consumers who exercised vigorously. One adaptation of this rhubarb dessert has more crunch and sits more lightly—Rhubarb Crumble.
Couverts6
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Ingredients

Instructions

  • Stir together flour, oatmeal, brown sugar, butter, and cinnamon until crumbly.
  • Set aside half of crumbs.
  • Pat remaining crumbs over bottom of 9” square baking pan.
  • Combine sugar, cornstarch, water, and vanilla, stirring until smooth.
  • Add rhubarb and cook until mixture becomes thick and clear.
  • Pour rhubarb sauce over crumbs.
  • Crumble remaining crumbs over top sauce.
  • Bake at 350° for 1 hour.

Notes & Wine Advice

Variation:
Use cherries or blueberries instead of rhubarb.
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Course; Dessert
Cuisine; Amish

Rhubarb Sauce

Rhubarb Sauce

This tangy fruit dish works equally well as a main meal salad (it can substitute for applesauce and chow-chow) or dessert. Debates can develop over whether it is best with the addition of strawberries or orange rind!
Couverts6
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Ingredients

Instructions

  • Place cut-up rhubarb in saucepan.
  • Add water to cover half the rhubarb.
  • Stir in tapioca and sugar, mixing well.
  • Let stand 30 minutes.
  • Add strawberries, if desired.
  • Cover pan and bring fruit to boil.
  • Cook until rhubarb is tender but not mushy.
  • Remove from heat and add orange rind, if desired, and soda.
  • (Soda will cause rhubarb to foam up momentarily.
  • ) Chill and serve.
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Course; Fruit / Sauce
Cuisine; Amish

Apple Crisp

Apple Crisp

Apples, so abundant and versatile, have stayed on the Amish menu consistently through the years. What has changed are the batters and mixtures that surround the fruit. Cobblers and crunches are modified puddings and dumplings, developed because of the availability of different ingredients and the people’s interest in eating lighter foods.
Couverts6
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Ingredients

Instructions

  • Sift together granulated sugar, 1 Tbsp.
  • flour, cinnamon, and salt.
  • Gently combine with apple slices.
  • Spoon into greased 8” x 12” baking pan.
  • Mix together well the oatmeal, ½ cup flour, brown sugar, baking soda, and powder.
  • Stir in melted shortening.
  • Crumble over apple mixture.
  • Bake at 375° for 35–40 minutes.
  • Serve warm or cold with milk.
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Course; Fruit
Cuisine; Amish