Tag Archives: blueberries

With husband and children on vacation, Lovina serves up extra recipes

We recently butchered our old laying hens and canned around fifty quarts of chicken broth. My husband, Joe, and our children are home on vacation the week of July 4. So this week I’m sharing some extra recipes.

The Eicher family canned chicken broth this week—a staple for use at Amish weddings.

God’s blessings to all!

A reader recently requested a recipe for red velvet cake made with beets. Here is the recipe.

 

Red Velvet Cake with Beets

3 cups flour
2 teaspoons baking powder
1 1/2 cup white sugar
1 cup buttermilk
1 cup pureed, cooked beets
1/2 cup vegetable oil
2 eggs
2 tablespoons unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon vanilla
1 teaspoon vinegar
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350 degrees. Line a 9 x 13-inch baking pan with parchment paper. Sift flour and baking powder together. In another large bowl, whisk together sugar, buttermilk, beets, oil, eggs, cocoa powder, food coloring, vanilla, vinegar, baking soda and salt. Add flour mixture gradually to the bowl, stirring after each addition. Pour batter into prepared pan. Bake about 35 minutes or until toothpick inserted in center comes out clean.

A reader also requested the recipe for Cherry Delight.

Cherry Delight

1 3/4 cup graham cracker crumbs
1/4 cup melted butter
1/3 cup sugar
2 cups whipped topping
1 8-ounce package cream cheese
1/2 teaspoon vanilla
1 28-ounce can cherry pie filling (or 1 quart canned cherry pie filling)

In a bowl, mix graham cracker crumbs, melted butter and 1 tablespoon sugar. Spread on bottom of a 9 x 9-inch baking pan to form a crust. Beat together whipped topping and cream cheese, adding remaining sugar and vanilla until well blended. Smooth on top of crust. Top with cherry pie filling. Chill at least 3 hours.

 

Strawberry Rhubarb Muffins

1/4 cup butter
3/4 cup sugar
1/4 cup vegetable oil
2 cups all-purpose flour + 1 tablespoon to coat the berries
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup plain yogurt
1/2 teaspoon almond extract
3/4 cup rhubarb, chopped
1 cup strawberries, chopped
1/4 cup brown sugar

Preheat oven to 450 degrees. With an electric mixer, cream together the butter, sugar and oil until smooth. Add the egg, yogurt and almond extract to the sugar mixture and mix well. In a separate bowl, combine the first four dry ingredients. Slowly add the dry mixture into the wet mixture. Add the chopped rhubarb and strawberries and lightly mix in. Place paper liners in muffin tins. Use a 1/4 cup scoop to fill the liners. Sprinkle a little brown sugar on the top of each muffin. Bake for 12–14 minutes or until golden on top. Makes 18 muffins.

 

Sunday Brunch Casserole

1/2 pound bacon, sliced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
12 eggs
1 cup milk
1 16-ounce package frozen hash browns, thawed
1 cup cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

In a skillet, cook bacon until crisp. Remove with a slotted spoon; crumble and set aside. In the drippings, sauté onion and green pepper until tender; remove with a slotted spoon. Beat eggs and milk in a large bowl. Stir in hash browns, cheese, salt, pepper, dill weed, onion, green pepper and bacon. Transfer to a greased 9 x 13-inch baking pan. Bake uncovered at 350 degrees for 35–45 minutes or until a knife inserted near the center comes out clean. Yields 6–8 servings.

 

Also, I need to make several corrections to the Blueberry Cobbler recipe that appeared in my column in newspapers and online the week of June 19-23. Several readers alerted me to some problems, and I have made some revisions. Thanks for your feedback!

Blueberry Cobbler

2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 teaspoons vanilla
1 cup milk

Topping:
2 cups blueberries
1 cup sugar

Combine ingredients in a bowl, mix together and spread batter in a 7 x 11-inch pan or 2-quart baking dish. Mix together blueberries and sugar; pour over batter and bake at 350 degrees for 45–60 minutes or until done. Try with different types of fruit.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, is available from 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 at LovinasAmishKitchen@MennoMedia.org.

Hot, humid days mean it’s time for haying—and a water fight

June 14, 2017: Twenty-three years ago today my husband, Joe, and I became parents for the first time. We were blessed with a little girl. We named her after my mother, Elizabeth. Since her marriage on August 14, 2015, she goes by the name Mrs. Timothy (Elizabeth) Bontrager. A little girl, Abigail, was born to Elizabeth and Timothy on September 10, 2016. Time goes on—one generation after another.

We are having a heat wave with temperatures in the nineties, and it’s very humid! The girls and I drove the seven miles to Timothy and Elizabeth’s house this morning by buggy. We spent the day with her and Abigail. We didn’t do much besides relax, which was so nice! My sister Verena gave Abigail a little kiddie pool for a baby gift. Daughter Lovina and son Kevin filled the pool, and Abigail had so much fun under the shade tree, splashing the water. The rest of us sat around the pool. All it took was one person throwing a little water at another and, well, it turned into a big water battle! At least it cooled us off on this hot, muggy day.

Tomorrow we will attend the wedding of our neighbor boy, Melvin, to Rebecca. It is hot weather to prepare for a wedding. Now tonight we are having thunderstorms and rain. It was so dry, and we needed the rain. Son-in-law Mose tilled the garden tonight before the rain. I made quite a few gallons of iced spearmint tea, which is a good thirst quencher on these hot days.

Lovina made lots of fresh thirst-quenching mint tea this week. Photo by Lucas Swartzentruber-Landis, from The Essential Amish Cookbook.

We have our haymow almost filled with hay for next winter. We appreciated all the help we had from family and neighbors to put in over thirteen hundred bales of hay in our barn last Thursday. Lots of hot, hard work! Having hay stored for future use is a good feeling. But it’s hard on the pocketbook, with hay still a little pricey.

Construction is finally underway at my sisters Verena and Susan’s house, who had a house fire last month. The new roof was put on today. They are still living in our basement.

I want to wish Uncle Jake and Aunt Mary Coblentz a happy 60th anniversary! Wow! That is a long time to be together. I wish them more healthy and happy years together. Jake was my dad’s brother. Jake and Mary have three children: Christina, Tabitha and Cornelius. I hardly ever see them anymore. It would be nice to attend the Coblentz reunion again in July.

Tonight daughter Susan and Mose had us over for supper. They also told my sisters to come eat there too. On the menu were sausage patties, French toast and scrambled eggs. How nice to have a break from cooking. Everything was delicious! The French toast tastes real good with fresh maple syrup poured over it. It was the syrup Mose cooked off from our maple trees this spring.

The girls are cleaning out their closets in their spare time. We are getting a head start on cleaning.

Timothy and Elizabeth visited one evening with their new Amish neighbors, John and Norma. They moved nearby from a community in Indiana. They will attend our church district. They have two daughters ages three and thirteen months. I am looking forward to meeting them on Sunday.

It is 11:00 p.m. now and past my bedtime. The rest have all gone to bed. I knew I might not have time to write tomorrow morning so decided to get this written tonight yet.

I wish everyone God’s greatest blessings! Good night to all!

Try this recipe while blueberries are in season.

Blueberry Cobbler

2 cups flour
1 cup sugar
4 teaspoons soda
1/2 teaspoon salt
2 tablespoons butter, softened
2 teaspoons vanilla
1 cup milk

Combine ingredients in a bowl, mix together and spread batter in pan.

Topping:
2 cups blueberries
1 cup sugar
1 1/2 cup boiling water

Pour over batter and bake at 325 degrees for 45–60 minutes or until done. Try with different types of fruit.

Lovina Eicher is an Old Order Amish writer, cook, wife and mother of eight. She is the co-author of three cookbooks; her new cookbook, The Essential Amish Kitchen, is available from 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 at LovinasAmishKitchen@MennoMedia.org.

A wedding filled with sweet nothings

August is well underway, and 2014 is more than half gone. Time just goes faster and faster. It is just amazing how the years go one after another. What matters most is that we live our lives pleasing to God. The world is full of temptations and we as parents need to pray daily that God will guide our children in the direction of His will.

Thursday turned out to be a beautiful day as niece Marlene and Chris exchanged their marriage vows. Three hundred and fifty pounds of chicken was fried for the noon meal. Also on the menu were mashed potatoes, gravy, chicken and noodles, dressing, lettuce salad, mixed vegetables, cheese, homemade wheat bread, butter and strawberry jam. Desserts were tapioca pudding, sliced peaches in a fruit glaze, angel food cake with a strawberry topping, and the pies were pecan, blueberry and cherry. Sausage links were also added to the menu for supper.

“Nothings” (also called “Knee Patches”) were on the tables. They are a thin, sweet pastry made from eggs, flour, sugar and cream. The dough is rolled out real thin and then deep-fried. Sugar is sprinkled on top and they are put on stacks on a dinner plate. Plates of Nothings are set around the tables and people can enjoy them all day. In our Amish community Nothings are never made for weddings. When I was a young girl everyone in my home community had Nothings and celery sticks on the tables at a wedding. They didn’t have celery sticks at this wedding, so I’m not sure if this isn’t a tradition anymore or if some just decide not to have celery.

Stacks of "Nothings," shown here at Lovina and Joe's wedding in 1993.
Stacks of “Nothings,” shown here at Lovina and Joe’s wedding in 1993.

They didn’t have a wedding wagon there, so kerosene stoves were borrowed as well as many pots and pans. The food was all prepared in a summer kitchen area that connected to the pole-barn type building where the tables were set up. In yet another building the services were held for the wedding ceremony.

Brother Amos and Nancy have eight daughters and two sons. This was the fourth daughter getting married so I’m sure they are well practiced to prepare for a wedding.

I was a cook at the wedding and my job was to help mash potatoes. All the potatoes were mashed by hand. In some of the wedding wagons they have mixers that are run off the generator so it makes lots less work to get the potatoes mashed. This was how the potatoes were mashed at niece Irene’s wedding. It is always interesting to see the differences from one Amish community to the next.

At weddings in our Amish community all the children go to the table to eat. At weddings in Berne, Ind., they have the children eat cafeteria-style. At this wedding, 130 adults could eat at one time and the tables were reset quite often. I’m guessing there were around 250-300 youth that came for the evening meal. Berne is a large community compared to ours.

We were happy to have nephew Chris Schwartz Jr. spend the evening here on Saturday. We cooked supper outside on the grill and open kettle. Pork steak, ribs, hot wings, and banana and Jalapeño poppers were grilled. Chili soup was made in the kettle. Chris is 30 years old and still single. He runs a construction crew and was working close by.

Blueberries will only have a short season here in our area this year. Try this blueberry pie with fresh blueberries.

Blueberry Pie

  • 1 quart blueberries
  • 1 cup sugar
  • 2½ tablespoons Clear Jel
  • 1¼ cup cold water
  • 1½ teaspoon lemon juice
  • Blue food coloring (optional)
  • 1 (9-inch) pie crust (unbaked)

Use fresh, ripe blueberries or unsweetened frozen blueberries. Wash and drain. Combine sugar and Clear Jel in a saucepan. Add water and food coloring (optional), then cook until mixture thickens and begins to boil. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries and put in pie crust. You can do either a double or single crust pie, and some use flour or minute tapioca instead of Clear Jel. Bake 1 hour or until done.

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 or at Editor@LovinasAmishKitchen.com.