Friday, December 16, 2016

Review of the Amish Country Theater, Walnut Creek, Ohio

The Amish Country Theater

Took my 7 year old twins to the Christmas show at the theater.
The show was great and the staff and performers were friendly. The girls got to meet Ventriloquist Ken Groves, singer John Schmid, (both of whom, I have known for a long time), Lynard and several of the other performers.
What follows is their review of the show, as well as some pictures from the event.

John Schmid and his newest fans
Waiting for the show to start.

Ventriloquist ken Groves takes time to pose with Ellie & JoJo

Sunday, December 11, 2016

Amish Snickerdoodle Toast Recipe

Amish recipe

A delicious breakfast idea. Can be frozen the night before and them baked in the morning. 

Amish Snickerdoodle  Toast

1 1/4 cups half and half cream
3  eggs, beaten
2 TBS sugar
1 tsp ground cinnamon
1 tsp vanilla
5 cups of cinnamon and sugar crispy sweetened cereal, (Cinnamon Toast Crunch), crushed
12 (3/4 inch thick) slices of Amish bread

Spray a 15 by 10 by 1 inch baking tray with nonstick cooking spray. Set aside.

Beat together the cream, eggs, sugar, cinnamon and vanilla in a shallow bowl. Place the crushed cereal in another bowl. dip the bread slices into the egg mixture, allowing it to sit for several minutes on both sides so that some of it is absorbed by the bread. Dip the soaked bread into the crushed cereal, coating it on both sides. Place on the prepared baking tray. When they are all dipped and coated and place on the pan.

Place in an oven that has been preheated to425*F
Bake, uncovered, for 15 to 20 minutes, turning over halfway through the baking period.

Serve warm with butter and maple syrup.

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Wednesday, November 16, 2016

Amish Overnight Turkey Casserole Recipe

Amish Overnight Turkey Casserole
 Left-over turkey? Here's a great casserole recipe for using some of them up.
A wonderful meal for Sunday afternoon after church.
Be sure to invite company.
Image result

2 cups cooked turkey, chopped
1/2 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices of bread
1 1/2 cups milk
3 eggs
1 can cream of mushroom soup
1 cup shredded cheddar cheese

Optional: I like to add broccoli to mine. You can mix it in with the turkey and mayo, or put the little broccoli flowers on top and cover with cheese.

In a bowl, combine turkey, celery, green pepper, onion, mayonnaise, salt and pepper. Cube the bread and place half in a large greased casserole dish or 9x13 inch baking pan. Pour turkey mixture over the top and add remaining bread cubes.
In a bowl, mix milk, eggs and cream of mushroom soup and pour over top of casserole.
Let stand in refrigerator overnight. Top with cheese and bake uncovered at 350 degrees for one hour.
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Authentic Amish Buttermilk Pie Recipe

Authentic Amish Buttermilk Pie
A delicious, easy to make dessert. 

  • 9-inch deep dish pie crust can be frozen or make your own. (See recipe below.)
  • 2 eggs
  • 1 cup sugar
  • 3 Tbsp flour
  • 1-1/2 cups buttermilk
  • 1 tsp vanilla extract
  • 3 Tbsp butter, melted
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • Preheat oven to 350ºF.
  • Whisk together eggs, 1 cup sugar, flour, buttermilk, vanilla and butter. 
  • Pour into pie crust.
  • Combine 2 Tbsp sugar and cinnamon. Sprinkle on top of pie.
  • Bake for 35 to 40 minutes. 
  • Remove from oven and cool completely. 
  • Sprinkle with powdered sugar.
  Refrigerate until ready to serve.

 Deep Dish Pie Crust Recipe
  • 1 12 cups flour
  • 14 teaspoon salt
  • 14 cup cold butter
  • 14 cup shortening
  • 4 -5 tablespoons cold water
  • 9 12 inches deep dish pie plate


  1. In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
  2. Add cold water; pulse until mixture starts to form a ball. (Do not over mix).
  3. Shape dough into round disc.
  4. Cover with plastic wrap.
  5. Freeze for 10 minutes until easy to handle.
  6. Roll dough into 11 inch circle on floured surface.
  7. Fit dough into 9 1/2 inch deep dish pie plate.
  8. Turn edge under and flute.
  9. Pour in filling and bake at 350F for 40-50 minutes.
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Monday, October 31, 2016

Amish Funeral Pie Recipe

Amish Funeral Pie Recipe

Funeral raisin PieThis pie traditionally is served at funerals of Old Order Mennonites and Amish.  This pie became a favorite of Mennonite cooks because the ingredients were always available and the pie kept well.  That meant it could be made a day or two before the funeral supper and freed hands for other tasks since the pie does not need refrigeration.
Funeral Pie is also known as Raisin Pie and Rosina Pie (German for raisin).
For many years Funeral Pie or Raisin Pie was served with the meal prepared for family and friends at the wake following a funeral.  When a friend or neighbor passed away, it was common to take a gift of food to pay your last respects.
Before there was refrigeration, fresh fruits were not readily available, but most homes had dried raisins on hand.
  • 2 cups raisins
  • 1 cup water
  • 1 cup orange juice
  • 1/2 cup packed light brown sugar
  • 1/2 cup white sugar
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground all spice
  • 1 cup coarsely chopped walnuts
  • 1 pinch salt
  • 1 tablespoon cider vinegar
  • 3 tablespoons unsalted butter
  • 1 double - crust pie crust - homemade or frozen prepared
  • 1 egg, beaten well
  1. Preheat oven to 400 degrees F.
  2. Place raisins into a 2 quart saucepan with the water and orange juice and cook on medium heat for 5 minutes until raisins are plump. 
  3. Combine the sugars, cornstarch and spices in a small bowl and stir well. Gradually add to the raisin mixture and cook and stir for about 5 minutes until mixture thickens and bubbles.
  4. Off the heat add nuts, butter and vinegar and stir to combine. 
  5. Spoon mixture into the bottom piecrust, top with the second crust and crimp tightly. 
  6. Cut slits in the top crust for steam to escape and brush lightly with beaten egg. 
  7. Bake 25 30 minutes until golden brown and crust is completely baked.
  8. Cool on wire rack until completely cool before slicing to serve
Try Amish Fried Pies. The recipe is HERE

Friday, October 28, 2016

Amish Thanksgiving Cranberry Roast with Gravy

Amish Thanksgiving Cranberry Roast with Gravy

A holiday favorite, this is a great meal year round. The cinnamon gives it a special taste that is unforgettable. You will crave this!

Cranberry Roast with Gravy
2 tbsp. vegetable oil
1 (4 lb.) boneless beef pot roast
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. pepper
1/3 cup water
2 tsp. salt
1 (16 oz.) can whole berry cranberry sauce
2 tsp. cornstarch
2 tbsp. water

  • In 8-quart Dutch oven over medium high heat add vegetable oil. 
  • Cook beef pot roast until browned on all sides. 
  • Stir in cinnamon, ginger, pepper, the 1/3-cup water and salt.
  • Heat to boiling. 
  • Reduce heat to low; cover and simmer 2 hours turning meat occasionally. 
  • About 15 minutes before meat is done, add cranberry sauce to liquid in Dutch oven; continue cooking until roast is fork tender. 
  • When roast is done, remove to cutting board. In cup, stir cornstarch and the 2 tbsp. of water until blended. 
  • Stir into liquid in Dutch oven; cook stirring constantly until boils and thickens slightly. Slice meat and serve with gravy.

Additional Tips
Ready in 3 hours

12 servings
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Amish Restaurant Broccoli and Feta Salad

Broccoli and Feta Salad

I love the food at Amish style restaurants. This is one of my favorite dishes and I am always ecstatic to see it on the salad bar.

Amish Broccoli and Feta Salad1 bunch broccoli, cut into small pieces
8 oz. Feta cheese, crumbled
2 bunches green onions, diced1 cup low fat or non-fat mayonnaise
2 Tbsp. red wine vinegar
1 Tbsp. sugar or honey
¼ tsp. salt
¼ tsp. pepper
12 to 15 black olives, cut in half
Bibb or butter lettuce

Wash and prepare broccoli and green onions. Set aside. Mix together mayonnaise, red wine vinegar, sugar, salt and pepper. Pour over vegetables. Add feta cheese and olives. Toss well and place in refrigerator for 2 to 4 hours. Serve on lettuce leaves on chilled plates.

Additional Tips

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4 servings 

Monday, October 17, 2016

Plain Communities Business Exchange - a back-door look at the needs and interests of Amish business owners

Plain Communities Business Exchange 
This informational and advertising monthly is for those interested in business issues or looking for Plain businesses and products.
A recent issue included 19 articles, among them “Industry Insider” features (interviews and profiles of businesses such as Pioneer Equipment, a horse-drawn equipment maker), and advice articles covering topics such as financial issues and other business-related questions.

Plain Communities Business Exchange is also a popular advertising venue, and if you enjoy ads for Amish and other Plain businesses, you’ll probably like the many ads in the publication.
I generally quite like the advertisements in these publications as they give a back-door look at the needs and interests of Amish, in this case business owners. For example, ads in the April 2015 issue cover everything from battery typewriters to tubular skylights to “computerless email” to something called the EZ-Gluer.
We’ll have more on Plain Communities Business Exchange next week in a special interview with the publication.
To subscribe:
1 Year – $15
2 Years – $28
3 Years – $49
P.O. Box 520
Millersburg, PA 17061
New subscriptions may take up to 6 weeks for first delivery.

Monday, October 10, 2016

The Salve The Amish Use

Unker's Salve - The Salve The Amish Use
The original formula for Unker’s Multi-Purpose Therapeutic Salve goes back to the early 1900’s. Originally sold door-to-door to the Amish and others in the Midwestern farming communities, Unker’s has now become a mainstay in the medicine cabinets of countless households across the United States and throughout the world.

Now in its second generation of family ownership, Unker’s remains a family business, committed to its founding values of highest quality, trust, integrity, family well-being and service to God. 
"To God Be the Glory" is a core belief at Unker's and among its employees, and is the company motto.
However, what makes Unker’s truly unique is the fact they handcraft all of our products right here in the U.S.A, using all natural botanical oils purchased from American suppliers.  Customers all over the world trust Unker's as a safe alternative to chemically-enhanced products on the market.
Theirr products aid the body's natural healing process, ease the pain from a variety of aches, pains, sore muscles and joints, and other day-to-day ailments. Plus, Unker's products are safe  for adults, children and animals. Why buy a number of products that each only treat one symptom, when one product, Unker’s, will treat so many, so effectively?
Unker’s is truly “Your Medicine Cabinet In a Jar."  

You may not realize it, but when you are holding any Unker’s product, you are holding a piece of American history in your hands.

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Amish Pumpkin Fritters

Amish Pumpkin Fritters
2 tsp. cinnamon
4 Tbsp. Sugar
Amish Pumpkin Fritters 1 (15 oz) can pumpkin purée, NOT PIE FILLING
1/4 tsp. salt
1 cup flour
2 Tbsp. butter
1 lg. egg, beaten
2 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. ground cinnamon
1 tsp. baking powder

Mix the 2 tsp. cinnamon and the 4 Tbsp. sugar together and set aside.
I add the pumpkin, flour, egg, 1 tablespoon sugar, baking powder and salt together and mix until fully incorporated.
To a skillet, over medium-high heat, add the butter and the oil.
I drop about 2 tablespoons batter into the heated oil/butter mixture and lightly flatten with a spatula. (Cook a few at a time)
Cook until light golden brown on one side, flip and cook on the other side until light golden brown. About 3-4 minutes per side.
Immediately sprinkle both sides with a little bit of the cinnamon/sugar mixture.
Best served warm.

Serve as is or with Maple syrup and/or whip cream.
  maple whipped cream
  ½ pint heavy whipping cream
  2 tablespoons pure maple syrup
  Combine the maple syrup and heavy cream in a mixing bowl and mix on high until stiff peaks form
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Saturday, October 8, 2016

Amish Potato Stuffing Recipe

Amish Potato Stuffing

 A delicious potato stuffing recipe,  just like the Amish make it in Pennsylvania Dutch country. 

    Amish potato stuffing
  • 3 eggs
  • 1 1/2 cups milk
  • 6 cups mashed potatoes, at room temperature
  • 2 to 3 cups stale bread cubes
  • 1/2 cup chopped onions
  • 1 cup chopped celery
  • 1/2 cup (1 stick) butter
  • 1/2 cup chopped parsley
  • Salt and white pepper
  • 1/4 teaspoon, or to taste, ground nutmeg
  • Additional butter for dotting top (optional)
  • Paprika

  • Heat oven to 350 degrees.
  • Beat the eggs with the milk and stir into the potatoes. 
  • Add the bread cubes and mix well. 
  • Sauté the onions and celery lightly in the butter, until clear but not brown. 
  • Add to potato mixture.
  • Add parsley, salt and pepper to taste and nutmeg. 
  • Mix well and spoon into greased casserole. 
  • Dot with butter and sprinkle with paprika. 
  • Bake 45 minutes to 1 hour, until top is golden. 

Amish recipe stuffing
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Tuesday, September 20, 2016

Traditional Amish Apple Streusel Pie

Traditional Amish Apple Streusel Pie

    Apple Streusel Pie
  • 1 1/3 cups granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup plus 5 tablespoon flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon grated nutmeg
  • 1 pinch salt
  • 1/2 cup (1 stick) butter, cold
  • 1/2 cup walnuts, coarsely chopped
  • 4 large apples, McIntosh or Granny Smith (4 cups)
  • 1 unbaked 10 inch pie shell
  • 1 egg
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
amish bakers 1. Mix together 1/3 cup sugar, brown sugar, 1/4 cup plus 2 tablespoon flour, 1 teaspoon cinnamon, nutmeg and salt.

2. Add the butter and process until the mixture is crumbly; it should still have a dry look to it -- don't over process. Add the nuts then set aside.

3. Preheat oven to 350 degrees F.

4. Peel, core and thinly slice apples; there should be 4 cups. Place apples in the pie shell.

5. In a small bowl, mix the remaining sugar, flour, and cinnamon. Beat the egg in a medium bowl, and add the cream and vanilla.

6. Add the sugar mixture to the egg mixture and blend. Pour over the apples.

7. Bake for 1 hour in the lower one-third of the oven. After 20 minutes, sprinkle the sugar and nut mixture over the top and continue baking approximately 40 minutes longer, or until the top puffs and is golden brown.

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Wednesday, September 14, 2016

Amish Fry Pies Recipe

 Whether you are at the Haiti Auction in Mt. Hope, Ohio, the Berlin Harvest Festival, or any other event where the Amish have booths, you will find fried pies.

Recipe for Amish Fry Pies:

Pie Dough:
2 C. white pastry flour
1/2 tsp. salt
1 tsp. baking powder
1 T. sugar
6 T. butter
1/3 C. milk
1 egg yolk

2 cups pie filling of choice

2 T. warm water
1 T. corn syrup
1 tsp. vanilla
Powdered sugar until thickened to flowing consistency

Mix flour, salt, baking powder, sugar, and butter with pastry cutter until slightly lumpy.  Beat egg yolk with milk and add to the flour mixture.  Stir with fork and pat into a ball.  Knead as little as possible.  Form into 8-9 small balls.  Roll out between two pieces of thick plastic.  Fill with 1/4 cup pie filling. Fold over and press edges with tines of a fork.  Moisten edges with egg whites before sealing.  Deep fry at 375 degrees for two minutes, then glaze.

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Tuesday, August 30, 2016

Authentic Amish Milk Bread

Authentic Amish Milk Bread

Authentic Amish Milk Bread

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

  • 5 1/3 cups bread flour, divided, plus more for surface 
  • 1 cup heavy cream
  • 1/3 cup mild honey (such as wildflower or alfalfa)
  • 3 tablespoons nonfat dry milk powder (such as Alba)
  • 2 tablespoons active dry yeast (from about 3 envelopes)
  • 3 large eggs, divided
  • 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt (optional, but shouldn't be)
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. 
  5. Turn out dough onto a floured surface and divide into 6 pieces. 
  6. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.

  7. Let shaped dough rise in a warm, draft-free place until doubled in size  1 hour.
  8. Preheat oven to 350° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash. 
  9. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 30 minutes for loaf. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

Sunday, August 28, 2016

Amish Chicken Noodle Soup By Dennis Regling

Amish Chicken Noodle Soup

3 pounds chicken
2 quarts water
2 teaspoons salt
1 1/2 cups chicken stock
2 cups celery, chopped
2 cups carrots, chopped
1 tart apple, chopped
1 cup onions, chopped
Dash of pepper
4 cups egg noodles or Kluski noodles.

Place chicken in pot with 2 quarts water.
Simmer until tender (about 2 1/2 hours).
Remove chicken from pot and strain broth.
Return broth to pot.
Remove meat from bones, chop or dice and return to pot.
Add chicken stock, celery, carrots, apple, onions, and pepper and cook until vegetables are tender. Add noodles and cook for 8 to 10 minutes.

Friday, August 26, 2016

Original Amish Monster Cookies

The Amish have big families and big events. This recipe makes a huge amount of cookies. You may want to use one fourth of the ingredients.
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Original Amish Monster Cookies
Prep time:  
Cook time:  12 mins
Total time:  

Dennis Regling Loves Amish Monster Cookies
Amish Monster Cookies
  • 12 eggs
  • 4 cups brown sugar
  • 4 cups white sugar
  • 1 tablespoon clear Karo syrup
  • 8 teaspoons baking soda
  • 1 pound of butter
  • 18 cups oatmeal
  • 3 pounds peanut butter (plain or crunchy)
  • 1 pound chocolate chips
  • 1 pound M & Ms

  1. Mix the ingredients in the order given.
  2. Drop by spoonfuls onto greased cookie sheets.
  3. Bake at 350 for about 12 minutes (do not over-bake)

Friday, May 27, 2016

"No Ketchup Needed" Amish Meat Loaf Recipe

The meatloaf recipe is different from many others because it bakes with a sauce on top. It keeps it moist and gives a little extra something to spoon on each slice. No ketchup needed. Moistened bread cubes mixed in the loaf keep it from being dense. Serve it with mashed potatoes and corn and you have a delicious and filling meal.


For the meatloaf:
  • 1 cup soft bread cubes (small)
  • Milk or water
  • 1 pound ground beef or ground round
  • ¼ cup chopped green bell pepper
  • ½ cup chopped onion
  • 2 tablespoons chopped fresh celery
  • 1½ teaspoons salt
  • 1 egg, slightly beaten
  • 4 ounces tomato sauce
  • 2 ounces water
For the sauce:
  • 4 ounces tomato sauce
  • 2 ounces water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
For the meatloaf:
  1. Preheat oven to 350 degrees F.
  2. Moisten the bread cubes with a little milk or water. Squeeze the excess liquid out.
  3. Mix together all ingredients in a large bowl. Transfer mixture to a baking dish and form into a loaf.
  4. Leave about ¼-inch between the loaf and the sides of the pan.
  5. Bake for 10 minutes. Pour the sauce over the loaf and return it to the oven and bake for 1 hour, 15 minutes. (Internal temperature should be 160 degrees F or greater).
For the sauce:
  1. Stir together sauce ingredients in a small bowl until combined.

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Tuesday, April 19, 2016

Amish Hot Bacon Cole Slaw Recipe

Amish Hot Bacon Slaw

Served warm, this slaw is an excellent side to BBQ or other meat dishes.

Amish Hot Bacon Slaw

  • 1 small head cabbage, chopped
  • 1 cup thinly sliced carrots
  • 1 large onion, coarsely chopped
  • 6 slices bacon, chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1/4 cup olive oil
  • 1 tsp. garlic paste
  • 1/2 tsp. celery seed
  • salt and pepper
  1. Whisk together the vinegar, sweetener, olive oil, garlic paste, and celery seed; set aside.
  2. Fry bacon until crisp then stir in the cabbage, carrots and onion; season with salt and pepper and cook, stirring, until cabbage wilts.
  3. Stir in the vinegar mixture and continue to cook until the vegetables are crisp tender and the liquid is about gone.
  4. Serve warm

Monday, April 18, 2016

Amish Cast Iron Skillet Blackberry Cobbler

Amish Cast Iron Skillet Blackberry Cobbler

Don't make this in anything but a big black skillet. It won't turn out the same!

  Your favorite home-made pie crust or 1 box of 2 refrigerated pie crusts 

2 cups fresh or frozen blackberries
1 stick butter, melted
1⅓ cups sugar ½ cup flour
¾ cup sugar 

 ½ stick butter, cut into small cubes
½ cup water
Cast Iron Skillet Blackberry Cobbler
  • Heat oven to 350 degrees.
  •  Place one pie crust and place in bottom and up sides of 12 " cast iron skillet.
  • Pierce bottom and sides of crust with a fork.
  • Bake 7 minutes; remove from oven.
  • Increase oven temp to 400 degrees.
  • In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.
  • Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.
  • Gently pour berries into skillet; sprinkle water over berries.
  •   Place second pie crust over top of berries, sealing at the edges of the skillet.
  • Scatter the small pieces of butter on top of the crust.
  • Sprinkle ¾ cups sugar on top of crust.
  • Cut tiny slits in top of pie crust.
  • Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.
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Saturday, April 9, 2016

Amish Restaurant Breakfast Pancakes Recipe

Amish Restaurant Pancakes Recipe
Amish Restaurant Breakfast Pancakes Recipe

Amish restaurants have the fluffiest pancakes. For the same delightful and delicious experience at home, here is the recipe used by one of Amish Country's best restaurants and in Amish homes everywhere.

  • 2 cups flour (measured with spoon, not sifted*)
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 Tbsp. sugar
  • 2 eggs
  • 2⅓ cups low fat buttermilk (don't use anything above 1%)
  • butter for cooking
  1. Preheat a pancake griddle to 350. Peel the paper off of one end of a stick of butter and set on a plate next to the griddle for greasing.
  2. Whisk eggs and buttermilk together in a medium bowl. Add flour, baking soda, salt, and sugar. Whisk just until combined.
  3. Rub butter in a circle on the griddle and drop ½ cup of batter into the butter spot. As soon as the batter hits the griddle, level it out and smooth it quickly into a circle with your spoon.
  4. The pancakes should be flipped when the 2nd bubble pops. This will take about two minutes on most griddles. Flip the pancake and cook on the second side until no longer doughy.
  5. Every time you put new batter on the griddle you need to butter it again.
  6. Pancakes should be served piping hot off the griddle. Stacking them up or holding them in an oven can cause them to lose the crunchy outside and / or become tough.
Be sure to use real maple syrup with your pancakes, not artificially flavored corn syrup, (yuk!).

Friday, March 25, 2016

Easter Candy Bark - An Amish Treat

Easter Candy Bark

  • 8oz semisweet or bittersweet chocolate, chopped
  • 8oz milk chocolate, chopped
  • 7oz candy melts
  • 1/4 cup Peanut M&Ms
  • 1/4 cup Mini Eggs, chopped
  • 1/4 cup mini malted eggs
  • 1/4 cup pretzels
  • 2 tbsp sprinkles

  1. Line a cookie sheet with parchment paper and set aside.
  2. Melt chocolate together, either in the microwave, or in a heat proof bowl over a saucepan of simmering water. Pour melted chocolate onto parchment paper and spread with a spoon or offset spatula until about 1/4″ thick.
  3. Melt candy melts (like above) and drop in spoonfuls over the melted chocolate. Swirl into chocolate using a knife until you get a pretty marble pattern.
  4. Sprinkle your candy all over the melted chocolate. Chill in the fridge for a few hours until firm, then break into pieces.

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Homemade Amish Cream Eggs For Easter

Homemade Amish Cream Eggs

These wonderful Easter treats are easy to make and always a big hit. The yellow "yolk" is a pleasant surprise that always gets a big smile.

  • 3/4 stick butter, room temperature
  • 1/4 cup sweetened condensed milk
  • 1 tsp vanilla
  • pinch salt
  • 2 1/2 cups confectioners sugar
  • 8 oz milk chocolate

  1. In large bowl, mix together butter, condensed milk, vanilla, salt and sugar. The consistency should be like a really thick icing.
  2. Line a cookie sheet with parchment paper, and place the mixture on it. Knead it a few times until it’s smooth.
  3. Take 1/3 of the mixture, put it in a bowl, and dye it with yellow or orange food coloring. Roll this mixture into 16 little balls.
  4. Roll the rest of the white mixture into 16 balls, and flatten into little discs.
  5. Place a yellow ball on top of a little white disc, and wrap the white part around the yellow part. If you find the white discs start drying out, just hold them between your hands for a few seconds, and they’ll get soft again. Form into an egg shape, and place on the parchment lined cookie sheet. Chill eggs for 2 hours.
  6. Melt your chocolate either in the microwave, or in a heat proof bowl over a saucepan of simmering water. Dip eggs in roll around until they’re covered, then remove with a fork and shake a bit to remove excess chocolate. Put back on parchment paper, and chill again until chocolate is firm.