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

Amish buggy
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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