Tag Archives: Amish Baking

The garden’s bounty begins

We are having great weather this week. It cools down at night for making sleeping comfortable. Very pleasant days so far. Mornings are actually chilly, with temperatures in the upper 50s. It sure beats the heat from last week.

Yesterday we canned pickles. Cucumbers and dill from the garden make such good pickles. Today we plan to can hot peppers. We are also enjoying zucchini, green peppers, and tomatoes from the garden. Also a few meals of potatoes. Sweet corn is almost ready. I love this time of year. It makes meal planning so much easier.

Yesterday was son Joseph’s 17th birthday. Joseph was eight weeks old when my dear mother passed away. I started penning this column then, taking over for my mother. She had written the column for 11 years before she passed away. With my 17 years of writing it makes 28 years of columns altogether. I like reading back through the columns, as it’s like a diary for me. I was 19 years old when Mother started penning the column. She wrote about our wedding and the births of her first six children. We will always have fond memories of her. She is still greatly missed! She did a wonderful job along with my father of raising a family of eight children. Now Joe and I have eight children also. I hope we can raise our children also teaching them the true values in life and always having God as our guide.

Our family was all here last night for supper. We had a big cake in honor of our three children who have July birthdays. Serving cake for each one separate makes too much cake in a few weeks’ time, so we often have the cake on one of their birthdays. Also on the menu were mashed potatoes, gravy, dressing, cucumber salad, grilled steak, banana peppers, cheese, and ice cream. Daughter Elizabeth also brought zucchini bars.

Elizabeth and children Abigail and baby T.J. and Susan and her daughter Jennifer came for a brunch in the forenoon. Our brunch was pancakes, sausage, and eggs. The girls and Abigail went for a walk to our neighbors while Jennifer and T.J. took naps. They delivered a casserole I made for our neighbors Melvin and Rebecca who have a new little one, and they got to see the new addition. Little Zachary is two and a half weeks old now.

T.J. is seven months old and gets around fast in the walker. He also likes to sit on the floor with toys. He sure is active and always smiling.

Son Benjamin’s place of work (the RV factory) has next week off due to work being slow again. This is also where daughter Loretta’s special friend Dustin works. (A reader asked if I mean boyfriend when I say special friend, and yes, that is what I mean. Just thought I would clarify that.)

Son Kevin is keeping my hanging flowers watered on the front porch. I just reminded him that they are looking a little dry. Most times he remembers to water them when he fills the stock tanks up for the animals with the hose. My flowers do much better when someone else waters them. Although I am wondering if anyone would know if softener salt in the water could affect plants. When I watered the plants I always used water from the kitchen sink. Kevin and my husband Joe always use water from the water hydrant that doesn’t have a softener hooked up to it. I keep telling myself it was the water that never let my flowers do well for me, but maybe they just died of thirst. Smile!

I want to bring this to a close wishing you all God’s blessings! I will share a recipe for zucchini nut chip cookies for those of you who have plenty of zucchini to use up.

 

Zucchini Nut Chip Cookies
1/2 cup unsalted butter
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup flour
1 teaspoon baking soda
Pinch salt
1 cup grated zucchini
1 cup walnuts
1 cup semisweet chocolate chips

Mix butter, sugar, egg, and vanilla till creamy. Add flour, baking soda, salt, and zucchini. Stir in nuts and chocolate chips. Bake on an ungreased cookie sheet at 375°F for 8–10 minutes.

Notes: May use carrots or sweet potatoes instead of zucchini. A good way to get some veggies into little ones.

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Putting up freezer jam, Virginia visitors, and a young overnight guest

Another hot week in July! Last week we had over an inch of rain but it didn’t cool off much.

Today son Kevin had a therapy appointment so I took him to town. With the heat I didn’t want to take the horse and buggy. Our friend Beth took us.

The photo caption should read: Using no-cook pectin allows freezer jam to be prepared without any cooking–an especially welcome option on hot July days.

We put 12 quarts of strawberries into freezer jam. Still need to get more, as we all love strawberry jam. I use the no-cook fruit pectin so there isn’t any cooking involved.

When we were almost done our friends Ray and Lucille from Virginia stopped by for a visit. We knew they would be stopping by so we were trying to have the jam done before they came. We still had some left to do and the women pitched in to help us. Ray and Lucille brought three other couples along. They are Old Order Mennonites, and it’s always interesting to compare our customs and communities. We served them popcorn, peanut butter swirl bars, and fresh lemonade and were rewarded with gifts from Ray and Lucille. The cheese and peaches were much appreciated. They milk cows and their milk goes to this cheese company. We sure will enjoy it. As always, we enjoyed the visit from them.

On Sunday, son Benjamin had his 20th birthday. Our family gathered at daughter Susan and Mose’s for a birthday supper for Benjamin. With the evening being hot we ate outside on the newly built deck. The deck and ramp were built one day by my husband Joe, sons Benjamin and Joseph, sons-in-law Mose and Timothy, and Loretta’s boyfriend Dustin. They did some fast, good work. The ramp makes it so nice for the girls and Kevin to use instead of steps. Little Jennifer loves to run up and down the ramp.

Our 26th anniversary was on Monday, July 15. We kept the three grandchildren here in the evening while Tim and Elizabeth and Mose and Susan ran some errands. It’s always fun to have them here.

Tim and Elizabeth came for supper tonight. With it being so hot the girls made supper out on the grill, which helped keep the house cooler. Tim and Elizabeth will leave two-year-old Abigail here for the night. She is excited to stay and has her little overnight bag. She showed me her little toothbrush. She wants to sleep upstairs with the girls. They are much more fun to her than Grandma—smile!

Tomorrow is Tim’s 94-year-old grandmother’s funeral. She leaves to mourn her children, 67 grandchildren, 255 great-grandchildren, and 30 great-great-grandchildren, if I have it correct. A lot of the family is in this community, so the funeral will be largely attended, I’m sure. It sounds like it will be another hot, humid day. Tim and Elizabeth decided to leave Abigail here instead of taking her to the funeral. It was a little hard for them to leave without Abigail, but she never changed her mind and wanted to stay the night. She told Elizabeth to not be sad, “because you still have baby T.J. to hug.” T.J. is seven months old today and is such a lively, happy baby.

We received our new Michigan Amish Directory, which is so interesting to look through. The directory is renewed every four years. Michigan now has 47 Amish communities, with two being in the Upper Peninsula. It is always interesting to look through the updated information. It also says in these 47 communities that there are a total of 114 church districts and 2,673 households. In 1975 there were three Amish communities in Michigan and six church districts and 127 households.

It is later in the evening now. Abigail brushed her teeth with daughter Verena and went up to bed. She is settling down well and happy to stay all night here. I am ready to call it a day as well.

Good night to all, and God bless!

 

Fresh Strawberry Pie

1 cup sugar
2 tablespoons light corn syrup
1 cup water, divided
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 quart (4 cups) stemmed and sliced strawberries
1 (9-inch) baked pie shell
Whipped cream or topping

Combine sugar, corn syrup, and 3/4 cup water. Mix the remaining 1/4 cup water with the cornstarch. Bring the sugar mixture to a boil and slowly add the cornstarch mixture. Cook until clear. Remove from heat and add gelatin. Allow to cool. Add sliced strawberries. Mix to coat. Pour into baked pie shell, then add whipped topping.

Note: Peach pie can be made in this same way. Substitute peach gelatin and 4 cups sliced peaches.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Many blessings as newlyweds begin life as one

Tonight was daughter Lovina’s eighth-grade graduation. Her class has 23 students. Our school is a small public school and is very close-knit. Friday is the school picnic, then school doors will close for another term.

Lovina’s school days will be over. She said she will miss seeing her friends but is excited to be done. Son Kevin will be the last of our children to graduate eighth grade next year. Time goes much too fast.

I had a nice 48th birthday on May 22 even though it was spent at sister Emma and Jacob’s house preparing for the Friday wedding of niece Elizabeth and Manuel. Thank you so much for all the cards and gifts. They are greatly appreciated.

Saturday before the wedding, the cook wagon with six stoves and two stainless steel sinks and much counter space arrived. Also a portable restroom, which saves the bathroom in the house from getting used so much. A walk-in cooler and freezer were brought in, and also the storage wagon with tables and everything needed for a 360-place setting. Everything you need to cook for over 1,000 guests is included in this wedding wagon package.

Hundreds of people typically attend Amish weddings. The meal after the ceremony is served in multiple sittings. Each couple chooses special colors. Female attendants sew their dresses in these colors, and the tables at the meal are decorated in the same colors. One corner (called an “eck” in Pennsylvania Dutch) is reserved for the bride and groom and their attendants and decorated with special memorabilia. Photo by Ruth Boss

On Saturday, tables were set up and set with all the china. They were then covered to keep them clean for the next week. Also, over 30 loaves of bread were toasted for the dressing and bagged.

 

Sister Liz, Jacob and Emma’s neighbor Laura, and I were asked to be head cooks. On Saturday, Laura and I made up the grocery list with the amounts of everything needed. Emma had a good start on her shopping.

In addition to 75 pies, the cooks prepared 16 s’mores cakes for guests to enjoy at the wedding of Manuel and Elizabeth. Photo by Ruth Boss

Wednesday and Thursday, women arrived to help prepare food. They cut up 600 pounds of chicken, baked 16 cakes and 75 pies, and prepared 16 pans of orange cream cheesecake. Vegetables were shredded and diced for the dressing and salad, and so many more little jobs that needed to be done or to make less work for Friday morning. Also over 30 loaves of bread were baked.

On the wedding day almost 400 pounds of potatoes were peeled and cooked for mashed potatoes. Manuel’s uncle grilled the 600 pounds of chicken. The menu included gravy, chicken noodles, dressing, mixed vegetables, lettuce salad, cheese, hot peppers, bread, fresh rhubarb jam and butter, s’mores cake, orange cream cheesecake, rhubarb, pumpkin, and cherry pies, fresh fruit (watermelon, muskmelon, grapes, blueberries, and strawberries), and candy bars.

The cook wagon outfit was being picked up Saturday at 7 a.m., so all was loaded and packed back in by 10 p.m. Friday. Some of the neighbors, Timothy, Elizabeth, Mose, Susan, Joe, and I helped get everything packed. The pole barn and tent looked empty, but it makes for a quick clean up.

I wish Elizabeth and Manuel many blessings as they begin life as one. May God always be their guide. I’m sure Jacob and Emma’s house seems empty this week with Elizabeth moved to her new home and only the three boys left. Life brings changes!

A lovely quilted wall hanging with Manuel and Elizabeth’s names greeted guests at the meal after the wedding ceremony. Photo by Ruth Boss

I want to thank my friend Ruth for once again helping out at a wedding and for writing my column. She does so much for all of us. She picks up my mail and delivers it here. I am sorry for the delayed responses to readers who wrote, but that is next on my list. Thanks to all of you!

Joe’s uncle Solomon from Dundee, Ohio, came here after the wedding to spend the night. Joe and I made breakfast for him before he left Saturday morning.

We recently had a visit from Joe’s youngest sibling—his sister Susan and her sons Freddie and Seth. They stayed for supper, and the cousins didn’t take long to get reunited with each other.

God’s blessings to each and every one!

 

Orange Cream Cheesecake 

Crust:
2 cups graham cracker crumbs
1 teaspoon cinnamon
1/2 cup butter, melted

Filling:
1 (3-ounce) package orange gelatin
3 (8-ounce) packages cream cheese
1 1/4 cup sugar
1 (5-ounce) can evaporated milk
1 teaspoon lemon juice
1/3 cup orange juice concentrate
1 teaspoon vanilla
1 (8-ounce) container Cool Whip

 Topping:
2 cups Cool Whip
1/4 cup sugar

Crust: Combine cracker crumbs, cinnamon, and butter. Press into bottom of 9 x 13-inch pan. Refrigerate 30 minutes.

Filling: Prepare gelatin according to package directions. Set aside 1/2 cup at room temperature. Chill remaining gelatin until slightly thickened, about 80 minutes.

Meanwhile, beat together cream cheese and sugar. Gradually beat in evaporated milk and lemon juice on medium speed for 2 minutes. Gradually beat in orange juice concentrate, vanilla, and room-temperature gelatin. Fold in Cool Whip and pour over prepared crust.

Topping: Beat together Cool Whip and sugar. Beat in refrigerated gelatin. Mixture will be thin. Chill for 30 minutes. Gently spoon over filling. Refrigerate 8 hours before serving.

Note: We place mandarin orange slices on top. Delicious!

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

Busy hours fill the day: Diary for April 17, 2019

4:00 a.m. I get up to pack lunch for son Joseph, 16, and make him breakfast before he leaves for work. They are working an hour away so they will start out earlier than usual.

4:30 a.m. Joseph leaves for work. I go back to bed until I need to get up to wake the children for school.

6:00 a.m. Alarm rings again. Daughter Lovina, 14, and son Kevin, 13, start getting ready. They eat breakfast at school, as the school serves free breakfasts to all the students each morning.

6:45 a.m. Lovina leaves for school.

7:15 a.m. Kevin’s bus is here to pick him up. Kevin can now wheel his wheelchair down our ramp to the bus, so no one needs to help him. Coming home it’s harder for him to wheel his wheelchair up the ramp, so someone usually pushes him in.

8:00 a.m. Daughters Elizabeth and Susan and children arrive with horse and buggy. Elizabeth is driving this week. They take turns each week. Son Benjamin, 19, goes out to take care of the horse for them. I help carry in the little ones. Abigail is awake but just too tired to walk in so she still wants Grandma to carry her in the house. Jennifer is smiling and in a good mood. Baby Timothy is four months old today and is as lively as ever. He is so active and rolls over and over.  He’s not safe on a bed and moves all over already. He looks like his daddy and is always smiling. So precious when he reaches his little hands out to come to Grandma.

My husband Joe is home, so he gets to enjoy the grandchildren too. Benjamin is off work this week as the RV factory he works for is shut down this week. He has been hauling manure out to the fields every day.

8:45 a.m. We are ready to eat breakfast, which consists of fried eggs and potatoes, ham, cheese, toast, butter and jelly, and coffee and grape juice. Daughters Verena and Loretta help get the little girls fed. Abigail and Jennifer love their aunts.

9:30 a.m. Verena and Loretta wash dishes and watch the little ones while Elizabeth, Susan, and I go down to the basement to start cleaning. On Monday, Susan was here and we cleaned the can room where we have shelves of all our canned food. That is a big job done. Susan cleans the windows and Elizabeth helps me organize and mop the floors, dust, etc. With our coal stove in the basement it causes a lot of dust down there.

Joe and Benjamin are cleaning out our pole barn where we will have church services in. It seems somehow things accumulate over winter. On Monday son-in-law Mose and Loretta’s boyfriend Dustin helped Joe run new water lines in the pole barn where we have cabinets and a kitchen sink, and also to the bathroom. This winter a pipe froze, breaking the hot water line, so we didn’t have any water out there. They ran a new kind of pipe and did better insulating. I’m glad that is done. It will be nice to do my canning out there this summer.

1:00 p.m. Verena and Loretta have lunch ready so we all gather in the kitchen to eat. We have chicken noodle soup and leftover pizza from supper last night.

2:00 p.m. We all go back to our work. Verena and Loretta rock the little girls for their naps. Elizabeth fed baby Timothy and he is sleeping.

3:15 p.m. Kevin is home from school.

3:30 p.m. Lovina is home from school and gives Abigail a swing ride. Jennifer is taking a walk with Verena. She’s still learning how to walk good over bumpy surfaces.

4:30 p.m. The girls leave for home.

5:30 p.m. Joseph is home from work. Benjamin has evening chores done.

6:30 p.m. Supper is ready. Campfire stew, cheese, and crackers are on the menu.

7:30 p.m. Dishes are washed and everyone is getting cleaned up for the day.

9:30 p.m. Everyone has gone to bed. Good night to all! God bless!

Note: I would also like to mention that a reader wrote explaining that the math in the column for the week of 3/18/19 isn’t correct. So I thought I needed to give credit to daughter Lovina, who wrote the column, and mention that it wasn’t her mistake but a publishing typo.

Daughter Lovina thanks all of you for the very nice letters written to her. I also want to thank everyone for the letters and cards of encouragement to our family

 

Rhubarb Cheesecake Bars

Crumbs:
2 cups flour
1 1/2 cups quick oats
3/4 cup sugar
2 sticks margarine

Filling:
1 (14 oz) can sweetened condensed milk
1 (8 oz) cream cheese
1 (16 oz) rhubarb filling (any kind of fruit filling is good; see recipe below)

Crumbs: Mix ingredients together, reserving 1 1/2 cups; put the rest into a 13 x 9-inch pan, pressing flat. Bake 15 minutes in a 350 degree F oven.

Filling: Mix cream cheese and sweetened condensed milk and pour over baked crust. Top with rhubarb filling (see below) and add the reserved crumbs on top. Bake 20–40 minutes.

Rhubarb filling:

3 cups rhubarb
1/2 teaspoon salt
1/2 cup water
3 tablespoons cornstarch
1 1/2 cups sugar
1 teaspoon vanilla

Cook together on medium heat.

 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her newest cookbook, The Essential Amish Cookbook, is available from the publisher, Herald Press, 800-245-7894. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.