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.

Thursday, March 24, 2016

Amish Raisin Puff Cookie Recipe

Delicious raisin filled cookies with sugar & cinnamon. A taste treat from Amish country.


  • 1 1/2 cups of raisins
  • 1 cup water

Boil raisins in water till the water is gone.  The let the raisins cool.
  • 1 cup softened or melted butter
  • 1 teaspoon baking soda
Add the butter and baking soda to the cooled raisins.
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups sugar
In a separate bowl, beat together vanilla, eggs and sugar until well combined.  Add the raisin mixture to the sugar/eggs mixture and stir. 
  • 3 1/4 – 3 1/2 cups of flour
  • 1/2 teaspoon of salt
Combine the flour and salt with the above raisin mixture in a large bowl, mix well.  At this point, chill for a couple of hours in the refrigerator.

Flour your hands and roll the dough into small balls. 

  • 3 tablespoons of sugar
  • 1 teaspoon of cinnamon
Mix sugar and cinnamon well in a small bowl or plate.  Roll the dough balls in the sugar/cinnamon mixture.

Place balls on ungreased or parchment paper lined cookie sheets. 
Bake at 350 degrees for 8 to 10 minutes or until puffed but firm. 
Makes 3 – 5 dozen depending on the size of your dough balls.

Cheese-Filled Amish Breakfast Casserole Recipe

This Cheese-Filled Amish Breakfast Casserole will please any cheese-lover!
breakfast casserole

  • 1 lb. sliced bacon, diced
  • 1 sweet onion, diced
  • 4 c. frozen shredded hash brown potatoes, thawed
  • 9 eggs, light beaten
  • 2 c. shredded Cheddar cheese
  • 1½ c. small curd cottage cheese
  • 1¼ c shredded Swiss cheese
  1. Preheat oven 350 degrees
  2. Grease 9x13 pan
  3. Cook and stir bacon and onion on med high heat until evenly browned, about 10 mins.
  4. Drain 
  5. Transfer to large bowl and still in the remaining ingredients
  6. Pour into pan
  7. Bake 45-50 min - less if divided into two smaller pans - until set and cheese is melted.
  8. Let stand 10 min before cutting and serving

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Wednesday, March 23, 2016

Amish Peanut Butter Easter Eggs: Recipe

Amish Peanut Butter Easter Eggs

Prep time: 
Total time: 

Amish peanut Butter Eggs

  • ¾ cup creamy peanut butter
  • ½ cup butter, softened
  • ½ teaspoon vanilla extract
  • 2-1/3 cups confectioners' sugar
  • 1 cup graham cracker crumbs
  • 1-1/2 cups dark chocolate chips
  • 2 tablespoons shortening

  1. In a large bowl, beat peanut butter, butter and vanilla until blended.
  2. Gradually beat in confectioners' sugar and cracker crumbs.
  3. Shape mixture into 16 eggs; place on waxed paper-lined baking sheets.
  4. Chill 30 minutes or until firm.
  5. On low heat, melt chocolate chips and shortening; stir until smooth.
  6. Dip eggs in chocolate mixture; allow excess to drip off.
  7. Return eggs to baking sheets.
  8. Chill 30 minutes.
  9. If desired, decorate eggs with icing.
  10. Let stand until set.
  11. Store in airtight containers in refrigerator.
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Saturday, March 12, 2016

Amish Sugar Cookies

Amish Sugar Cookies


1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
2 eggs
1 teaspoon vanilla extract
4-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Yield: about 5 dozen.