Category Archives: Breakfast

Ringing in the new year with a party for 24

This is the final day of 2014 as I write. A brand new year awaits us. May God be our guide as we travel into the unknown future.

Sister Emma, Jacob and family, and sisters Verena and Susan and all the girls’ special friends plan to be here for supper tonight. We will then play games such as Aggravation, Mancala, Connect Four, checkers, and various other games to keep 24 people entertained until midnight. The children enjoy staying awake to see the new year arrive. Joe and I would much rather get some extra sleep, but it’s fun to see the excitement. Everyone will sleep here and we will have brunch together tomorrow. We will set up beds and air mattresses in the basement for the boys and the rest will sleep upstairs or on the couches. The number of people has grown from last year. We add tables to our big dining room table, making enough room to set it up for 24. We will have a gift exchange too.

Saturday evening the youth in our church district went Christmas caroling to the older people in the church and neighborhood. Instead of having to deal with snow, it was rain. It wasn’t too bad until they were all back at our neighbor’s. The 30 youth all gathered here earlier in the month to exchange names and play games. How blessed we can be to have such a well-behaved group. Everyone brought snacks and we had hot dog sandwiches. Saturday evening they all took snacks to enjoy after caroling. The girls were happy with the gifts they received.

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Timothy brought us a deer one evening. It was a big doe and had a lot of meat. Joe wants to make summer sausage and jerky with it. Yesterday Mose sent a 5-gallon bucket full of deer meat from a doe he shot yesterday morning. We are so thankful for the meat. We all love jerky so the children are hoping Joe gets some made before going back to work.

On Sunday our church had its annual Christmas potluck. There was so much food. Pasta casseroles, potato casseroles, ham and cheese sandwiches, a variety of salads, pies, cakes, bars, cookies, puddings, etc. There was more than enough food.

We still don’t have snow. We have a few flurries now and then. It’s so different than last year.

Yesterday morning the mercury on the thermometer dipped down to a cold 12 degrees for a while. Son Benjamin, 15, left for work around 5:30 a.m. Then around 6 a.m., Joe, son Joseph, 12, and I traveled the eight miles to town to get some groceries. The ride was nice and cozy with the heater going in the buggy. How spoiled we feel since we used to travel in an open buggy when we lived in Indiana. When we made the move to Michigan almost 11 years ago I needed time to adjust to driving in a covered buggy. Now I would have a hard time getting used to driving in an open buggy—especially in the rain and cold winter months.

I made cinnamon rolls and Long John rolls over the Christmas holiday. I’ll share the recipe for Long John rolls.

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Long John Rolls

1 cup lukewarm water
2 packages active dry yeast
1 cup milk
2 large eggs, beaten
1/2 cup butter or margarine
2/3 cup sugar
1/2 teaspoon salt
Pinch of ground nutmeg
6 to 7 cups bread flour
Vegetable oil for frying

Frosting, optional

Pour the water into a small bowl, and then add the yeast and stir until completely dissolved. Set aside. Scald the milk and let cool to lukewarm. Add the milk to the dissolved yeast.

Blend together eggs, butter or margarine, sugar, salt, and nutmeg until well blended, and then add to the milk and yeast mixture. Gradually add flour until the dough is elastic and easy to handle. Knead until you form a round ball. Put in a bowl and cover with wax paper. Put it in a warm place and let rise until doubled in size, about 2 hours. Punch down and divide the dough into 2 large pieces. Roll out each piece to a 3/4-inch thickness. Cut into 7-inch oblong pieces. Let rise again.

FryingLongJohns

Heat vegetable shortening in a deep pan to a depth of 2 to 3 inches until very hot. Fry the rolls in batches until golden, 2 minutes on each side. Frosting may be added if desired, once the rolls have cooled.

Long John rolls cannot be frozen or stored; they should be eaten the day they are made.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

October is Lovina’s 12-year column anniversary, with four preschoolers

Another week has already gone by, which makes it time to get this column written. The weeks just fly by. I write my columns in one-subject notebooks which have amounted to quite a few in the years of penning this column. This month 12 years ago is when I wrote my first column. I think that was the hardest column for me to write.

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Lovina keeps all of her handwritten columns in spiral notebooks.

Joseph, 12, was my baby at that time. Elizabeth, 20, was eight and in second grade. Susan, 18, was in kindergarten and six years old. Verena was four, Benjamin three, Loretta, two. I remember how hard it was to write the column and keep an eye on the four preschoolers.

Life still seems busy now but I guess just in different ways. The children get older and each has different plans for the weekend sometimes. Last Saturday, Joseph spent the night at a friend’s house in honor of his birthday.

Susan had Mose’s sister’s two little boys here for part of the day Saturday. Loren is four and Jayden, two. Susan gave them pony rides and kept them entertained. Of course Lovina, 10, and Kevin, 9, were glad to help keep them entertained.

Elizabeth’s puppy Izzy was the only one not happy to have them here. She is not used to little children and the boys played too rough for her, so she stayed close by one of the girls.

My husband Joe started the coal stove Saturday, so the house is cozy again. Our coal was delivered for the winter. Joe hooked a [metal] jacket up around the coal stove in the basement to help get more heat up here if we need it. It has a door on the jacket we can open on days we dry laundry in the basement, to keep more heat down there. Verena and I plan to clean the basement today as dust seems to accumulate and things get misplaced. So it’s high time for another cleaning.

Saturday we had a killing frost in most places so the gardens are history for 2014.

We have two more wedding invitations on our refrigerator. Rosanne and Solomon will exchange vows on Nov. 7 and their wedding will be in Decatur, Ind. Then on Nov. 20, Edwin and Rosa Mae will exchange their vows in Rochester, Ind. We hope to attend both weddings. Both grooms are Joe’s cousin Leander’s sons. Joe and Leander had lots of good times growing up together. We wish both couples God’s blessings on their marriage and many happy, healthy years together.

This week I will share an omelet recipe I made for our breakfast on Saturday. I hope you will all like it as much as we did.

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Two yummy breakfast omelet rolls for the Eicher family.

Meat and Cheese Omelet Roll

4 ounces cream cheese (softened)
3/4 cup milk
2 tablespoons flour
1/4 teaspoon salt
12 eggs
1 1/2 cups meat (chopped bacon, sausage, ham, smokies, etc.)
1 1/2 cups cheddar cheese
1/4 cup onions
1/4 cup green peppers, chopped
2 tablespoons mustard

Preheat oven to 375 degrees. In a bowl, combine cream cheese and milk. Whisk until smooth, then add flour and salt. In another bowl, beat eggs and then add cream cheese mixture. Cut wax or parchment paper to fit jelly roll pan. Pour into jelly roll pan. Bake 30-35 minutes or until puffy and golden. While that is baking, chop meat, vegetables and shred the cheese. When omelet is done, remove from oven and spread with mustard, then layer meat, onions, pepper and cheese. Roll into jelly roll fashion, removing the paper from the omelet as you roll. Serve with salsa or cheese sauce.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Memories of loved ones flavor the week

It’s a little after 7:00 a.m. As I look out toward the east, it looks like it will be a beautiful day. The red glow of the sun is beaming over the trees. What a sight to behold. And only our Master Artist can create such wonderful art.

The four youngest children left a few minutes ago for school. My husband, Joe, daughters Elizabeth and Susan, and son Benjamin are all at work. Daughter Verena and I are alone now through the day. I am so glad for Verena’s help with laundry, gardening, cooking, and cleaning—and the list goes on. Seems like it doesn’t take long for laundry to accumulate with ten people in the family!

Today is September 17—a day that brings sad memories of the passing of my dear mother, Elizabeth Coblentz. It has now been twelve years since she so suddenly left us. Memories—that is all we have left now. She was a great mother and will remain in our hearts forever! How often I would love to talk to her and share the joys and sorrows of my family with her. God has a reason for everything, so let me leave it in His hands.

I can only imagine the busy week sister Liz is having. Her oldest daughter’s wedding is this Friday. Daughter Verena and I will travel on Thursday, with some of our relatives, to help bake pies and help with whatever has to be done for the wedding. We leave at 4:30 a.m. on Thursday. We will travel the two hours back home again Thursday evening, and then our whole family will start out at 5:00 a.m. on Friday morning for the wedding. Timothy and Mose, friends of Elizabeth and Susan, will also be going with us.

Elizabeth and Timothy and Verena’s clothes are all sewn and ready for the wedding. I still need to sew my cape and apron today. My dress is finished, so it won’t take too long.

Lovina has spent a lot of hours sewing special clothing to wear at her niece's wedding.
Lovina has spent a lot of hours sewing special clothing to wear at her niece’s wedding.

Verena will bake 100 cookies to take along for the wedding. We thought that would be a way of helping sister Liz. Wish we lived closer so that we could help her more with the wedding preparations.

God has a reason for everything, so let me leave it in His hands.

Our thoughts and prayers are with teacher Barbara Kay, 20, and her family. Barbara Kay was in an accident not too far from here, along with some other Amish teachers traveling to Indiana to teach school. Barbara Kay was hurt the worst, and doctors think she will be paralyzed. God is above all and can perform miracles. His will is what we need to pray. I think this was Barbara’s first year of teaching school. The Amish van driver, Joe, was also hurt and had a hospital stay. May God comfort all of those that were involved in the accident. The community is having a bake sale to help with hospital expenses for Barbara Kay. Let us all pray that God will give her strength to go on. How suddenly our lives can be changed.

Timothy’s brother Alvin, Rhoda, and family took brunch in to brother-in-law Jacob, sister Emma, and family on Sunday forenoon. They invited us to come also. This was in memory of Marilyn, Jacob and Emma’s youngest child; she would have been five years old on Sunday. Marilyn died at the sweet, innocent age of eight-and-one-half months. She is missed dearly, but God wanted another angel. Alvin and Rhoda’s ten-month-old daughter, Clara, passed away three years ago. The two families can sympathize with each other.

I’m taking this peaches and cream coffee cake along tomorrow to sister Liz’s house. I have one baking in the oven right now, and it smells so good!

This week's recipe is peaches and cream coffee cake. This photo is of a doubled recipe, to feed a group.

This week’s recipe is peaches and cream coffee cake. The photo is of a doubled recipe, to feed a group.

Peaches and Cream Coffee Cake

Batter:

  • ⅔ cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 3 tablespoons melted butter
  • 1 large can sliced peaches or 2½ cups fresh peaches, sweetened with a few tablespoons sugar

Cream Filling:

  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • 3 tablespoons reserved peach juice

Topping:

  • 1 tablespoon sugar
  • ½ teaspoon cinnamon

Mix batter ingredients together for 2 minutes. Pour into a well-greased 8-inch round or square pan. Drain peaches, reserving juice. Arrange peaches over batter. Cream together filling ingredients and spoon over peaches. Mix cinnamon and sugar together. Sprinkle on top and bake at 350° for 30–35 minutes.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.

Routine surgery takes scary turn

It is Sunday evening around 9 p.m. All is quieting down here at the Eicher homestead. Tomorrow looks like a busy day and this column needs to be in the mail.

Son Joseph, 12, had surgery on Thursday to have his tonsils and adenoids removed. We arrived home by 4 p.m. and were thankful all went well. That night Joseph seemed very restless and wasn’t able to sleep for very long. Joe and I were up with him a lot trying to make him comfortable. Around 1 a.m. Joseph said that he felt like he had to throw up. Everything he threw up looked like blood, and there was a lot of it. I called the local emergency room and talked to a doctor, wondering what we should do. The doctor said to wait and see if he did it again, and that if he didn’t all should be fine. Around 5 a.m. daughters Elizabeth and Susan were getting ready for work and I was packing son Benjamin’s lunch. Joseph started throwing up blood again, so we called a friend to take us to the hospital. I was so glad Joe didn’t have to work and was home to go with me. While Joe was helping Joseph out to the van, Joseph passed out. That scared us even more.

The doctors checked him out and took some tests. He had a big blood clot on the incision and was badly dehydrated. They decided to transfer him to a bigger hospital an hour away by ambulance. Surgery was scheduled for as soon as we arrived.

How thankful we were, after waiting and not knowing what to expect, when the doctor came to tell us that the surgery went well and they were able to remove the blood clot and repair the incision. He lost quite a bit of blood but they thought he would be fine without giving him some blood. They kept him on an IV to get some fluids in him.

We were so happy that we could bring Joseph home again the same day. He felt a lot better that evening but I had to give him his medication around the clock. He slept lots better that evening but was still very weak.

Saturday morning we had an easy breakfast as my friend Ruth brought a blueberry French toast casserole ready for the oven. What a treat!

Timothy (Elizabeth’s friend) is in the process of having a pole barn put up on his property.

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He is doing all the labor with the help of family and friends. Saturday he had quite a few that came to help.

 

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The rafters and roof, along with the plywood around the outside walls, were all put on. The men and boys accomplished a lot in a short time.

Some of the women came along and some sent food with their men. By the time all the food was on the table, there was more than plenty.

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Joseph was able to come for a while. He isn’t allowed to ride in the buggy yet but Ruth brought him with her car and took him back home later. He was glad to be able to come see what’s going on, and said he wished he could be hammering on nails with all the other boys.

Trials like Joseph’s scare us but there is a God we can turn to for comfort. I often wonder how we would survive without His guiding hand.

May God bless each of you! I will share Ruth’s recipe for blueberry French toast casserole. I am usually not a blueberry fan but I did like this.

Blueberry French Toast Casserole

  • 12 slices day-old bread (cut into 1-inch cubes)
  • 1 8-oz package cream cheese
  • 12 eggs (beaten)
  • 2 cups fresh blueberries
  • 2 cups milk
  • 1 teaspoon vanilla
  • ½ cup maple syrup

Sauce:

  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter

Lightly grease a 9×13 baking dish. Arrange half the bread cubes in the dish and top with cream cheese cubes. Top with blueberries and remaining bread. In a large bowl, mix egg, milk, vanilla and syrup. Pour over the bread cubes. Cover and refrigerate overnight.

Coffee-cake

The next morning, remove from refrigerator 30 minutes before baking and preheat oven to 350°. Bake covered for 30 minutes, then bake uncovered for another 25-30 minutes or until center is firm and lightly browned.

In a saucepan, mix sugar, cornstarch and water. Bring to a boil, stirring constantly, and cook for 3-4 minutes. Mix in remaining 1 cup blueberries. Reduce heat and simmer 10 minutes until blueberries burst. Stir in the butter and pour over casserole.

Lovina Eicher is an Old Order Amish writer, cook, wife, and mother of eight. Formerly writing as The Amish Cook, Eicher inherited that column from her mother, Elizabeth Coblentz, who wrote from 1991 to 2002. Readers can contact Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at Editor@LovinasAmishKitchen.com.