Tag Archives: The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry.

Busy spring days mean accepting that one person can’t do everything

It is past time for me to get this column on its way. There’s so much that should be done, but a person can only do so much. One day at a time!

We did manage to get our windows cleaned on Saturday. It doesn’t take long for them to get dirty, especially because of the rainy weather and running the coal stove. We haven’t had any heat in the house for several weeks now. On a few of the colder mornings, it would have felt good to have some! The propane lights heat up the house. We use a lot more battery lights on days that we don’t need heat.

My husband Joe, our sons and son-in-law Mose have planted some garden. This is the first year I haven’t helped plant. I’m not complaining if I don’t need to help! But we will still have the big garden to plant, so I’ll get my chance. They planted red potatoes, onions, radishes, lettuce and cucumbers. I’m not sure if they have any corn planted yet. I need to go get more seeds so we can finish the planting.

This week I have been busy sewing for the wedding next week. I have Loretta’s dress, cape and apron done. I hope to sew Verena’s today and hopefully I’ll get started on mine. I sewed Benjamin, 17, a pair of dress pants. He also needs work pants.

Laundry needs to be done today, but I am waiting to see what the weather is going to be. It is very windy and the sun comes out a little bit and then it rains a little.

We are enjoying asparagus from our garden. I like to fix it several different ways. Joe reminded me last night that we have rhubarb ready to use. I did get the hint that he’s hungry for rhubarb custard pie!

Loretta, 16, and I are alone today. The rest of the family are either at work or at school. Joseph, 14, reminded me this morning that he only has thirty more days of school left. He is in eighth grade, so this will complete his school years. He signed up to help detassel corn this summer. Joseph is tall for his age, so he will find that helpful when he works in the corn fields.

Posing in the mailboxes: Izzy has been Elizabeth’s Yorkie for many years, and puppy Ricky (also a Yorkie) has just joined the Eicher family as Verena’s special pet.

Yesterday daughter Elizabeth and Abigail came for the day. Abigail is getting everywhere on her tummy. She scoots herself around, and so I need to keep my floors clean! Abigail is growing up with Yorkie dogs, so she wasn’t scared of Verena’s new little Yorkie, Ricky. Ricky is doing great and is doing well with the potty training. He likes to hide from us. His favorite place to hide is under Joe’s recliner, where he peeks out at us. Yesterday everyone was looking for him. A few decided to look outside, because he loves to slip out when someone goes through the door. I looked around the living room and bedroom. I happened to look back and he was following me.

We are looking forward to meeting the readers in South Holland, Ill., this Saturday. Our good friend Ruth is once again doing so much for us. Since we live several hours from South Holland, she will come get us Friday evening and then we will stay at her house for the night and go to the book signing on Saturday. Joe, daughters Verena and Lovina and sons Joseph and Kevin are planning to go with me. Loretta and Dustin will go help up set wedding tables on Saturday for his brother Jake’s wedding. This will be at Jake’s girlfriend’s parent’s house, which is about one and one-half hours from here. Jake is the first of Dustin’s siblings to get married, so this will make a big change for their family.

With all of us leaving, that will put son Benjamin in charge of doing the chores here at home. Mose and Susan will be here to help him.

I’ll share Uncle Solomon’s horseradish recipe. Joe and I made some to serve with the colored eggs at Easter. Our horseradish plant is really big already.

God bless you all!

Uncle Solomon’s Homemade Horseradish

horseradish root
1/2 cup white vinegar
1/2 cup water
1 teaspoon sugar
pinch of salt

Clean and chop horseradish root very fine. Combine vinegar, water, sugar and pinch of salt, adding only enough horseradish to make it the thickness you like. Add more sugar or salt to taste. Store in sealed container and refrigerate or use immediately.

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.

Easter, a wedding and the first book signing headline Lovina’s week

Everyone has gone to bed and I am still here at the kitchen table, writing. I think I am almost caught up in answering all my reader mail. The ones I have left need a recipe they lost. The recipes take time to write out, so please have patience with me. Sometimes my friend, Ruth, prints them out for me, which makes it so much easier.

Last Friday was the wedding day for niece Emma and Johnny, at my brother Albert’s. My job was to help with the mashed potatoes. On the menu were mashed potatoes, gravy, noodles, dressing, barbecued chicken, corn, lettuce salad, cheese, frozen mocha dessert, fruit salad and angel food cake, as well as pecan, peanut butter, raspberry and ground cherry pies.

My husband, Joe, helped grill more chicken in the afternoon. Joe and I also served punch to the family, cooks and youth in the evening. It was an enjoyable but long day. Daughter Verena was a tablewaiter. Daughters Elizabeth and Susan were also cooks. In the evening Timothy, Elizabeth, Mose and Susan were evening servers.

Sunday was Easter day. I hope everyone had a blessed Easter. Our family was here for the day.

Friday in two weeks is the wedding of Jake and Lisa (Dustin’s brother). I have three suits to sew before then.

Yesterday I signed copies of my new cookbook, The Essential Amish Cookbook, in Shipshewana, Ind. at J. Farvers bookstore. Mark was a great host and so were his employees. They made a lot of the recipes from my new cookbook, and everyone was able to taste them.

A list of the upcoming book signings will be listed is at the end of this column. I look forward to meeting with many readers at the book signings. Thanks to all the readers who are buying the new cookbook. I saw it for the first time in print yesterday. It turned out really nice! Lots of hard work went into this book but seeing the finished product makes it worth all the time invested.

A list of upcoming book signings  is below

Sat. April 29:  9 a.m. – noon – South Holland, Ill.
Peace Church (Where Ruth goes to church and many women helped test recipes from there)
833 East 168th Street
South Holland, IL 60473

Sat. May 6: 11 a.m. – 2 p.m. – Warsaw, Ind.
Dorothy’s Hallmark/The Party Shop
3418 Lake City Hwy
Warsaw, IN 46580

Sat. May 13: 10 a.m. – noon – Fort Wayne, Ind.
Barnes & Noble –Glenbrook Square
4201 Coldwater Rd B-01
Fort Wayne, IN 46805

Fri. May 19: 6 – 8 p.m. Goshen, Ind.
Better World Books
215 S Main St
Goshen, IN 46526

Sat. May 20: 12 noon to 3 p.m.  Mishawaka, Ind.
University Park Mall
Barnes & Noble 2358
6501 North Grape Road
Mishawaka, IN 46545

Sat. May 27: 10:00 a.m. to noon. Battle Creek, Mich.
Barnes & Noble
Lakeview Square Mall
5701 Beckley Rd., Lakeview Square
Battle Creek, MI 49015

Sat. June 3: 1-4 p.m.
The Blue Gate Restaurant
105 E Middlebury St
Shipshewana, 46565

Berne, Ind. Swiss Days:
Faith & Life Books –
July 28 5-7 pm
Jilaine Graber
159 W. Main St
Berne, IN  46711

 

I will share a recipe from the cookbook for Hobo Suppers. We make these a lot during the hot summer evenings so we don’t have to have any heat in the house to cook.

Vegetables and meats are chopped and put into foil wrapper for cooking in gas grill, oven, or campfire, (depending on fire regulations and conditions in your area). Photo by Lucas Swartzentruber-Landis.

Until next week . . . God bless!

Hobo Suppers

10 red potatoes, unpeeled and cut into chunks
1/2 cup onion, diced
1/2 cup green peppers, diced
2 cups carrots, sliced
1 cup celery, chopped
1 (16-ounce) package smoky links or 1 pound smoked sausage, cut into pieces
salt and pepper, as desired
cheese, sliced

Preheat grill to medium-high heat.

In a bowl, mix all the ingredients together except the cheese. Divide the mixture into the amount you want for each serving, placing individual servings on sheets of aluminum foil. Fold foil over, wrapping tight, and set on grill for 10 minutes on each side.

Open up foil; if potatoes are soft, add a slice of cheese. (If potatoes need more time to cook, close pouches and return to grill before adding cheese.) Rewrap and grill a few more minutes until cheese is melted.

Alternatively, can be cooked in oven at 400 degrees for 10 minutes, then turned over and cooked for 10 additional minutes. Check doneness of potatoes before adding cheese.

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.

Lovina’s daughter heads east; children learning to like dandelion greens

It is good to see the sun shining today after some dreary weather.

Next week Joseph, Lovina, and Kevin will be home for spring break from school. Saturday is already the first day of April. I am hoping for a warmer week while the children are home. We want to get the yard cleaned up and ready for mowing when the grass starts growing.

Daughters Verena, 19, and Lovina, 12, will stay at a friend’s house from Friday night until late Saturday night with the friend’s one-year-old son. They babysit for him a lot so he is used to having them around. His parents are leaving town and asked the girls if they would stay with him.

Then Sunday morning early, Verena will leave for eight days with the lady she works with at a local daycare center. There will be others going with them as well and they will be travel to various states as far as Rhode Island. I will have more details when she is back. I hope they have safe travels. We will miss Verena while she is gone, but I am glad she gets to go. Most of her expenses will be paid. It will be a nice break for her to get away from everything. I was teasing her that she’s going farther east than I’ve ever gone. Ohio is the farthest east I have been.

She works three days a week at the daycare and helps with the little children age five and younger. She loves being around them and is already very attached. Her love for children makes her job fun but demanding. Needless to say, she changes a lot of diapers in a day’s time. Also with quite a few needing to be potty-trained, there isn’t much free time for her.

We are having dandelion greens salad a lot this week. We like this with cooked or steamed potatoes. This year three more of our children started eating the dandelion salad.

I want to correct something that somehow was incorrect in a recent column. Pon hoss is sliced and fried, but flour is not added to fry it. This must have been a misprint somewhere. That is one of the things a writer must endure. We write it one way and just a few words added or reworded can make a big difference and another meaning.

We have three wedding invitations on our refrigerator at this time. Niece Emma and Johnny chose April 14 for their wedding day. Our neighbor girl Regina and Wayne have set May 12 for their special day. And on May 5, Dustin’s brother Jake and Lisa will exchange vows. I was asked to be a cook at all three of these weddings. The girls also have part in two of the weddings, so much sewing needs to be done. We went after the material and now it’s waiting to be cut out and sewn.

Due to still getting lots of letters from readers asking about details about the cookbook, The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry, I’ll put in that information again. You can call 800-245-7894 to preorder from the publisher or go online and order from Amazon or other stores online. It will be released April 17. It’s exciting for all of us.

God’s blessings to all!

Garden Vegetable Spread

8 ounces cream cheese, softened
1/2 cup cucumber, diced
1 carrot, shredded
1 green onion, chopped
1 teaspoon lemon juice
1/4 teaspoon dill weed
dash of salt
dash of pepper

Combine all the ingredients. Chill. Serve with crackers or cut-up vegetables. This is also very good on a bagel or a tortilla with a little meat, cheese, lettuce and tomatoes.

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, will be published in 2017, 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.

Lovina’s Book Signings

Lovina’s Book Signings

If you’ve been wanting to meet Lovina and you live in the northern Indiana/southern Michigan area, you are in luck! Lovina has agreed to do a number of book signings in this area this spring/summer 2017. Put one or more of these on your calendar and you will love meeting this cook you’ve been reading for so long. Check back here for updates or changes to her schedule. Use the green highlighted links below to find locations of stores if you are not familiar. Thanks!

CONFIRMED BOOK SIGNINGS FOR LOVINA (subject to change)

Tues. April 18:  2-4 p.m. PLUS 5:30 – 7 p.m. after hours launch party – Shipshewana, Ind.

J Farver’s Books
451 S. VanBuren
Shipshewana, IN 46565

(located in Yoder’s Red Barn Shoppes next to Yoder’s Meat and Cheese Shoppe on SR5 in Shipshewana.)

Email contact: jfarvers@juno.com

Sat. April 29:  9 a.m. – noon – South Holland, Ill.

Peace Church

833 East 168th Street
South Holland, IL 60473

(Ruth Boss’s church where friends were involved with recipe testing)

Sat. May 6: 11 a.m. – 2 p.m. – Warsaw, Ind.

Dorothy’s Hallmark

The Party Shop
3418 Lake City Hwy
Warsaw, IN 46580

Email contact: dana@thepartyshop.com

Sat. May 13: – 10 a.m. – noon – Fort Wayne, Ind.

Barnes & Noble –Glenbrook Square

4201 Coldwater Rd B-01,
Fort Wayne, IN 46805

Email contact crm2313@bn.com

Tues. May 16:  Amigo Centre –  Carol Honderich’s quilting class

2 p.m. Private event

 

Fri. May 19: 6 – 8 p.m. Goshen, IN

Better World Books

215 S Main St
Goshen, IN 46526
Phone: (574) 534-1984

Sat. May 20: 12 noon to 3 p.m.  Mishawaka, Ind

University Park Mall

Barnes & Noble 2358
6501 North Grape Road
Mishawaka, IN 46545
574-247-0864

 

Sat. May 27 – Battle Creek, MI 10:00 am – noon
Barnes & Noble

Lakeview Square Mall
5701 Beckley Rd., Lakeview Sq,
Battle Creek, MI 49015

 

Remember, if you can’t make it to any of these locations, you can purchase directly from the publisher here or Amazon or anywhere else you find the book online!

Heartfelt sympathy for family of 13-year-old relative after tragic death

The calendar tells us spring is here but the weather thinks differently. It has been cold so far this week. Son-in-law Mose is boiling maple syrup as fast as he can keep up in the evenings. Son Benjamin keeps the fire under the cooker going all day and adds more sap as it cooks down. The weather is perfect right now to get the sap running from the trees.

As soon as it warms up I have lots of windows that need to be cleaned. I really look forward to the warmer days ahead.

Our hearts are saddened since we received the shocking news yesterday of our cousins Samuel and Lydia’s granddaughter’s death. Samuel is Joe’s cousin and Lydia is my cousin. Their thirteen-year-old granddaughter, Lovina, was biking to school yesterday morning (March 22). She was hit by a passing truck that did not see her because of the blinding sunlight. Oh, I cannot grasp the feeling this family had when they heard the news. We also have a daughter Lovina just a few months younger than her and also in the sixth grade. I keep asking myself how I would have felt had it been my daughter. God doesn’t make mistakes and we pray that this family will find comfort in that; let God be their guide as they will have many lonely days of grief ahead.

Left to mourn her are father and mother Daniel and Lydia, three sisters, three brothers, grandparents and many more. She was the second child, oldest daughter out of the seven siblings. Visitation will take place tonight (Thursday) and Friday all day at the family residence. The funeral is Saturday at 9:30 a.m. They live in a community around thirty minutes from here by car. We have a hired driver to take us there. Our most heartfelt sympathy goes out to the family.

Yesterday daughter Elizabeth and baby Abigail came to spend the day here. It was a cold morning with the temperature around nineteen degrees. Abigail kept warm on the ride over and had a big smile when she woke up in Grandma’s house. Elizabeth helped me make sugar cookies and cinnamon rolls. It was a good day to bake with the cold temperature. I need to get some baby things around such as a high chair, walker, etc., that would be nice to have whenever Abigail comes.

After eleven years of small children, I didn’t need much of anything around so I gave my stuff away or sold it at a garage sale. Being grandparents is another change in life and so much fun. Abigail is always a day brightener when she comes.

I had a visit Monday morning from Ruth Coblentz (a relative). She has many lonely days since her husband Dave passed away last August. She brought me several cookbooks compiled by the Schwartz families. I am always glad for new recipes but this is special coming from family—Joe’s late grandmother Mae, on his dad’s side.

Daughter Susan tried a different casserole for supper one evening. It can be made for breakfast or any meal. I will share it with you readers this week. God bless you all!

Sausage Casserole

1 pound loose sausage
1 pound Tater Tots
1/2 teaspoon onion powder
3/4 cup shredded cheddar cheese
1 tablespoon mustard
3 eggs, beaten
1 cup whole milk
1/4 cup shredded mozzarella cheese

Brown sausage until no longer pink; drain. Layer Tater Tots in a greased 2-quart baking dish. Sprinkle with onion powder. Top with cheddar cheese. Top with browned sausage mixed with mustard. Mix together eggs and milk; pour over all. Bake uncovered at 375 degrees for 45 minutes. Top with the mozzarella cheese and heat until cheese is melted.

 

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, will be published in 2017, 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.

 

 

Real winter returns—a bonus when preserving meat for next year

The Eichers freeze the hamburgers individually on cookie sheets before packaging, to make it easier to use just several at a time.

We are having real winter weather again here in southern Michigan. The temperature has been staying cold. It sure was nice to have cold weather to get our beef all cut up. As much as I would have liked spring-like weather, I was glad for some cold weather because of the beef. Our steaks are all sliced, beef chunks canned, and I also canned some hamburger. The canned meats make it easy to make some casseroles, soups, and more. Plus we made several hundred hamburger patties. We froze them on cookie sheets individually so that when we package them, they don’t stick together. If we only want one or two, then we can just take those out without thawing the whole bag.

We are trying to adjust to daylight savings time again. I really wish it would just stay one way or the other. Like many people, I do not like the changing of clocks.

I attended a quilting today. The quilts are being made for a benefit auction for our local Community Health Center. The quilting days are divided up among our local Amish church districts into different days to go quilt. The women all pack a lunch so no one has to stop to make food for everyone.

Last week I went to a quilting at neighbor Susan’s house. This quilt was also being made for a benefit auction for an Amish man who has spent months in the hospital from being burnt almost all over his body. It is a miracle that he lived. Our neighbor served all of us ladies a good lunch.

Sunday we attended church in a nearby community. Niece Susan (brother Amos and Nancy’s oldest daughter) and her husband Joe hosted church in their district. They moved to that area from Berne, Indiana. Brother Amos, Nancy, and their children Lisa (and her special friend, Matthew), Laura, and Sam were also there. Also Jacob, Emma and some of their family and sisters Verena and Susan went. So five out of us eight siblings were there at the same service which doesn’t happen too often. I also had the chance to visit with several cousins that were there who I hardly ever see.

We received invitations to niece Emma Coblentz (brother Albert and Sarah’s daughter) and Johnny’s wedding. They chose April 14 (Good Friday) to exchange their vows. Sewing time! Daughter Verena is a table waiter and needs a green apple-colored dress. Cooks need to wear a dark tan color dress. Daughters Elizabeth, Susan, and I are all cooks at the wedding. Timothy, Elizabeth, Mose, and Susan are evening servers as well. Joe was asked to help grill chicken and to also help wash dishes in the evening and get the dishes packed back in the wedding wagon.

Thursday evening our whole family attended son Joseph’s freshman orientation and exit interviews about their portfolios. Joseph and his eighth grade class made supper for their families and served them. Their teacher, Mr. Ultz, did a great job in directing these eighth graders in the cooking class. Joseph will be the sixth of our eight children to be finished with his school years. Where does time go? Thirteen years ago we made the move to Michigan. We enjoy our home here and cannot thank God enough for all the blessings we have received. God bless you all!

Coconut Pie

4 rounded tablespoons flour
1/4 cup corn syrup
2 1/2 cups cream
1/2 teaspoon salt
2 cups coconut
1 1/4 cup sugar
1/4 cup butter, melted
3 1/2 cups milk
1 teaspoon vanilla
5 eggs whites, separated
3 unbaked pie crusts

Mix in the order given. Beat egg whites last until stiff peaks form, and add  to filling. Pour into unbaked pie crust and bake at 350 degrees until firm, usually about 30-40 minutes, depending on your oven. Makes 3 delicious pies.

 

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, will be published in 2017, 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.

 

Meat aplenty: Making pon hoss and cutting up beef

Saturday we left at 6:00 a.m. to go help sister Emma and Jacob butcher three hogs. One of the hogs was for Menno (Menno is a special friend of niece Emma, 19—Emma and Jacob’s daughter). Menno lives alone in the house Timothy (married to our Elizabeth) used to live in before he moved to the bigger place they have now.

My sisters Verena and Susan, Timothy, Elizabeth, Abigail, Mose, Susan, and Dustin (Loretta’s special friend) were all there to help too. Many hands make lighter work and we were mostly done by early afternoon. We made pon hoss from the broth and meat cooked from the pork bones. Flour, salt, and pepper is added to thicken it to make what we call pon hoss. After the pon hoss has firmed up in pans, you can cut it in slices and cover with flour and fry it. Our children love pon hoss fried for breakfast. I must say I do like pon hoss, but I’m always glad when the last of it is fried up. This year we did put a few pans in the freezer. We will see how it tastes after it’s been frozen awhile.

I think people in some areas call pon hoss “scrapple.” But we do not put any pork liver in our pon hoss—only the meat cooked from the bones. My parents would always make liver pudding and use some of the meat from the bones. We don’t make liver pudding because it seems Joe is the only one that cares for it around here.

My husband Joe took our meat slicer along and sliced all the ham, bacon, and pork chops for Jacob’s and Menno. Everything was bagged and put in the freezer. Some of the sausage was canned.

Beef will supply food for the family for many months.

Our big project for this week is to cut up our big beef that’s butchered and hanging out in the pole barn. We are glad the temperature has dropped. The thermometer is at the 30 degree mark and it should chill the beef well. We will start cutting it up tomorrow afternoon and finish Saturday if we don’t get it finished. The pole barn isn’t heated so it makes a nice big cooler for the meat.

Sunday evening Timothy, Elizabeth, Abigail, Mose, Susan, and Dustin were our supper guests. The men and boys played horseshoes outside. They were a gift Tim received at Christmas so he brought the game along. It was a very pleasant, warmer day so they were glad to be outdoors. The girls and I made supper, visited, and took turns spoiling little Abigail. She is growing so fast! She hugs us and holds her lips to our cheek like she’s kissing us. She will be six months old tomorrow already! She weighs fifteen pounds now and is twenty-six inches long. One day when we prayed before we ate, she put her hands together and acted like she was praying too. I will quit for now with stories about Abigail. Every grandma knows these feelings and knows how precious grandchildren are.

I am getting so many letters from readers asking where my new cookbook, The Essential Amish Cookbook: Everyday Recipes from Farm and Pantry can be purchased. I thought I would share in the column where it can be preordered. You can call 800-245-7894 to preorder from the publisher, or if you go online, you can order from Amazon and other stores online. It comes out April 17. I appreciate all the interest in the new cookbook. It was quite an adventure to make my first cookbook without a co-author. I have so many people to acknowledge in the book. Without them I could not have done it! God bless!

Sour Cream Apple Pie

1 cup sour cream
3/4 cup white sugar
1 egg, beaten
1 teaspoon vanilla
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups tart apples, peeled and sliced or diced
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter or margarine
1 9-inch unbaked pie shell

Beat first 7 ingredients together until smooth and creamy. Stir in apples and pour into pie shell. Bake at 400 degrees for 25 minutes. Combine remaining ingredients, mixing to make crumbs. Remove pie from oven and cover with crumb mixture. Return to oven for 20 minutes, or until crumbs are nicely browned. If necessary, cover crimped edge of crust with foil to prevent over browning.

 

 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, will be published in 2017. 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.

 

Lovina’s daughter shares the news and a recipe for whoopie pies

Hi! This is Verena, 19, filling in for Mom this week. I had the urge to do some writing, and I thought Mom would be happy to have a break.

This last week has been absolutely beautiful spring weather. It’s hard to believe it’s only February. I will be happy to see summer come.

I started working at a daycare several days a week. I love the job—probably because I have always loved being around children. Right now we only have children from age one to five at the daycare. We might have a few babies to take care of later this year. Sometimes I also babysit for a family with three little boys, ages one, three, and five. They keep me busy but are fun to take care of. I enjoy being around children and watching over the dear little ones. The innocent mind of a young child makes me want to be a child again, with no worries in life.

Tomorrow my sister Elizabeth and my little niece Abigail will come here. I will go with Elizabeth to a Tupperware party. I’m so excited to get to see Abigail again. She is my whole world! I really enjoy being an aunt. Abigail is like therapy to me, on days when life doesn’t look too bright. She sure knows how to brighten up my days. I dream about the days when she will be old enough for me to take her on walks, pony rides, etc.

The exciting news of this week: the Teacup Yorkie puppy I have been waiting for was born yesterday. I had wanted a female but the mother only had two males. I decided I will take a male, which I’m sure will be just as cute and fun. I will name him Ricky. Thank you to the readers who have contributed money to help make it possible for me to get this puppy. I love dogs so much, and having my own little puppy in the house to take care of will be awesome! Now I have to wait for six to eight weeks until I can have the puppy. The lady who has the puppies said I can come visit whenever I want to.

The Eichers are happy to have the use of a cooker to help in the boiling-off process for the maple syrup.

Brother-in-law Mose has been keeping very busy with cooking maple syrup. The sap has really been running from our maple trees. The sugar content is low this year, and it’s averaging about 60 gallons of sap to make one gallon of maple syrup. There is a lot of work involved in cooking maple syrup. We really love the maple syrup on our pancakes, scrambled eggs and French toast. While it is still warm, it is also really good on a dip of vanilla ice cream.

On Saturday we butchered the three hogs we raised. We had an early start, so most of the butchering was done by 2:00 p.m. We still had to clean up everything and Dad sliced all the pork chops, ham and bacon yet in the afternoon. One of the hogs was for Mose and Susan. My parents gave it to them to help with starting out on their own.

Those here to help with the butchering were Aunts Verena and Susan, Uncle Jacob and Aunt Emma and sons Jacob, Benjamin, and Steven, their daughter Emma and her friend Menno, my sister Elizabeth, Timothy, and Abigail, sister Loretta’s friend Dustin, and then Mose and Susan and our family.

We made the pon hoss out in the big black kettle and rendered the lard as well. Everyone was here for breakfast and lunch. Our lunch meal was mashed potatoes, gravy, dressing, fried tenderloin, corn, lettuce salad, sliced cheese, dirt pudding, finger jello, oatmeal whoopie pies, brownie delight, and chocolate brownies.

I want to thank everyone for their prayers, cards, etc., after my hospital stay. It was all greatly appreciated. I am doing better than expected. God is great!

I saw the rough copy of Mom’s new cookbook, The Essential Amish Kitchen, which comes out in April. I love it! I enjoyed helping to test the recipes and learning a thing or two from it.

It turned out really well, which makes all the hard work worth it!

Oatmeal Whoopie Pies

Cookies

4 cups brown sugar
1 cup lard or shortening
4 eggs
4 teaspoons baking soda
6 tablespoons boiling water
1/2 cup buttermilk
2 teaspoons salt
4 1/2 cups flour
4 cups oatmeal (quick oats)
2 teaspoons cinnamon
2 teaspoons baking powder

Cream the sugar and lard or shortening. Add eggs. In a separate bowl, dissolve baking soda in boiling water; stir into sugar mixture. Add the buttermilk and salt. Mix flour, oatmeal, cinnamon and baking powder. Add to batter. Bake at 400 degrees until done, about 10–13 minutes. Cool completely. These cookies should turn out soft and chewy.

Filling

2 egg whites
4 cups powdered sugar, divided
2 tablespoons vanilla
1 cup shortening, softened
4 tablespoons milk

Beat egg whites until stiff. Add 2 cups powdered sugar. Beat in vanilla. In another bowl, cream the shortening, adding a little of egg white mixture at a time. Add milk and remaining powdered sugar alternately. Beat well. Spread filling between two cookies.

Note: This a fairly large recipe and the amount it makes varies depending on how large you make each cookie; you use two cookies to make one whoopie pie, so that’s why the quantities are big. You can easily halve this recipe if you want to try it.

 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, will be published in 2017. 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.

Can you ever have too much birthday cake?

Yesterday, January 24, was daughter Susan’s twenty-first birthday! My sister Liz also has a birthday on the same day. She turned forty eight. A happy birthday to both!

Friday evening, Mose’s family brought in supper here at Mose and Susan’s. It was a surprise for Susan. They wanted us to join them for supper. On the menu were a variety of homemade pizzas, lettuce, salad, and ice cream cake. Mose will have a birthday on February 5 so this was in honor of both of their birthdays. Mose’s brother Joe and wife Mary came for the event and spent the weekend with Mose and Susan. They live around an hour and fifteen minutes north of here.

Last night Timothy, Elizabeth and baby Abigail, Loretta’s special friend Dustin, and our family had supper over at Mose and Susan’s also in honor of her birthday. That night we had chili soup, banana pepper poppers, hot wings, macaroni salad, sliced cheese, cake, and applesauce. Mose and Susan have had their share of birthday cake.

Saturday Timothy and Elizabeth attended a late Christmas gathering for his family at his sister’s house. They are busy preparing to host church services on Sunday. Joe and I and some of the children assisted them with their work late afternoon and evening. We finished cleaning the basement where church services will be held. After we were done Timothy grilled venison burgers on the grill while we helped Elizabeth with the rest of the meal. We also enjoyed watching daughter Verena give Abigail a bath. Oh what fun to watch her kick in the water! She loves to play with the little rubber ducks in the water. She is growing so fast. She just jabbers away trying to “talk” to us. She has naturally curly hair and after it’s wet her curls are so cute.

Last week Loretta and I helped Susan with some organizing in their quarters in the pole barn. Loretta sewed curtains for some windows. Son Benjamin hung the curtain rods for us. Mose built a shelf for them to store some of their excess belongings. It makes it look a lot more organized and easier to find what they are looking for.

Tonight we made bacon, ham, and cheese omelets for everyone for supper. We told Mose and Susan to come eat with us. We added onions for those who wanted onions in theirs. We have lots of eggs so that makes an easy supper. Timothy and Elizabeth have a few chickens so their eggs are accumulating too. Elizabeth wants to make egg salad for the church lunch. I will make cheese spread for her. We have “dried up” our cow Bessie because she will be calving in March. If you wonder how that’s done, you basically just stop milking her. We first slowed down by skipping a milking every few days and then stopping. It’s different to have to buy milk again.

I will share the cheese spread recipe with you. This recipe will be in my cookbook this spring. I don’t always use the brand name Velveeta cheese. You can buy cheaper brands and it still works.

God bless you!

Homemade Church Cheese Spread
6 pounds Velveeta cheese
1 1/2 cups butter
8 cups cream

Put everything in a big roaster and bake at 150 to 200 degrees stirring every 15 minutes until all is melted. Remove from oven. Cover with plastic wrap to prevent it from getting a crusty top while cooling. The spread is served on a sandwich with or without meat. It is good just spread on bread with some pickles.

 

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, will be published in 2017. 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.

 

Lovina unveils three recipes from her forthcoming cookbook

In order to take a little time off from writing this column, I’m sharing three recipes from my cookbook coming out in April,
(Herald Press). I, and about half my family, were down with the flu as my deadline for the column approached this week, so this “vacation” comes at a good time. There is a lot of stuff going around and I know many who are sick. It is that time of year. I hope your family is well.

Enjoy trying one or more of these: the first one for caramel corn we enjoy when we have time to play games as a family, such as on New Year’s Eve or Day. The second is for a salad using uncooked frozen peas that might make you think ahead to spring; finally, an easy recipe for BBQ chicken sandwiches using chicken you’ve cooked and cut into pieces.

Photo by Lucas Swartzentruber-Landis

Party or family gathering

QUICK CARAMEL CORN

1 cup butter
2 cups dark brown sugar, packed
½ cup light corn syrup
½ cup molasses
1 teaspoon vanilla extract
½ teaspoon salt
2 teaspoons baking soda
6 quarts popped popcorn

Melt butter in a 4-quart saucepan. Add brown sugar and corn syrup.

Heat to boiling and boil for 3 minutes, stirring frequently. Add the molasses and boil for an additional 2 minutes, continuing to stir frequently.

Remove from heat and add vanilla, salt, and baking soda, stirring briskly.

Pour over popped corn and stir until popcorn is thoroughly coated.

Salad

Photo by Lucas Swartzentruber – Landis

PEA AND CHEESE SALAD

1 (12-ounce) package frozen peas, thawed, or an equivalent amount fresh peas, cooked until just tender
1 cup celery, chopped
2 hard-cooked eggs, chopped
1 cup Colby cheese, cubed
½ cup radishes, sliced
¼ cup green onion, chopped
1 cup mayonnaise
1 tablespoon prepared mustard
2 tablespoons sugar
1 teaspoon seasoned salt

In a medium bowl, combine the peas, celery, eggs, cheese, radishes, and green onion. In a small bowl, stir together the mayonnaise, mustard, sugar, and salt. Pour mayonnaise mixture over the vegetable mixture and mix well.

Refrigerate until ready to serve.

Make sure the peas are well drained or the salad will be watery.

Meat

BBQ CHICKEN SANDWICHES

2 cups celery, diced
1 cup onion, diced
1 cup green bell pepper, diced
1 teaspoon salt
1 teaspoon pepper
4 tablespoons butter
6 cups chicken, cooked and diced
¼ cup brown sugar, packed
2 cups ketchup
2 teaspoons prepared mustard
2 cups water
1 tablespoon Worcestershire sauce
Salt and pepper, to taste

In a Dutch oven or large pan, sauté celery, onion, bell pepper, salt, and pepper in butter until tender, about 5 minutes. Add the remaining ingredients and simmer over low heat for

1 hour, stirring occasionally. Serve on buns.

Makes 15 good-sized sandwiches.

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, will be published in 2017. 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.