Simple, hearty, comforting, and practical — this is what Amish and Mennonite cooking is all about.
Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.
Having to go gluten free two years ago was a hard mental shift for me. There is a sense of loss and a grieving that takes place, both for the foods you feel you can not have anymore and also for the loss of simplicity in preparing meals/food and shopping. And so, its taken me a while to get past that frame of mind and get more daring at trying favorite foods of the past and trying to turn them into favorite foods of the present!This last weekend, I decided to take the leap and try to make warene
Simple, hearty, comforting, and practical — this is what Amish and Mennonite cooking is all about.
75 Best Amish Recipes #recipes #dinner #amish #oldfashionedrecipes #desserts #bread
When I wrote that we were going to have waffles and white sauce for supper, so many people had no idea what white sauce for waffles was. Here is our recipe
Photo credit Mennonite Girls Can Cook Wareneki Also known as: Varenikje (Cottage Cheese Dumplings) Shootenkruflin Pierogi (Russian) Here is some history on this little treat from Mennonite Foods and Folkways from South Russia by Norma Jost Voth. (Link is in my sidebar.) Often the words Varenikje, Perogi and Phrohy are used interchangeably among Mennonites. However, there is a difference as both Mary Dirks Janzen and Gerhard Lohrenz point out. Varenikje comes from the word varitj (Russian), which means to boil, and Perogi means to bake. Varenikje are boiled and fried in butter or bacon drippings. I have yet to uncover Shootenkruflin. If anyone knows the history of this word I would love to know. In Herman Rempel's Low German Dictionary and in many Russian Mennonite cookbooks, varenyky or Varenikje has been Low Germanized to Wrenikje or Wreninkje and Wareneki. Dough: 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups flour 1 egg white 1 cup sour cream Combine all dry ingredients, stir in egg white and sour cream, knead until smooth, refrigerate for 1 hour, roll out onto slightly floured surface, cut into circles. Cottage Cheese Filling: 2 cups dry cottage cheese 1 egg yolk 1 teaspoon salt 1/4 teaspoon pepper Mix well. Bierock Filling (Runza) with mushrooms and Swiss cheese 2 pounds ground beef 1 large onion finely chopped 1 can sour kraut finely chopped mushrooms 1/4 teaspoon pepper shredded Swiss cheese Here is a pic of my version runza style with mushrooms and swiss cheese... Frying in bacon drippings. I prefer to use this over butter for the meat filled Wareneki. However, butter rules for the cheese pockets... Assembly: Take your filling of choice and place on one side of your circle. If you are using my Bierock version top the filling with Swiss Cheese. Fold dough over the filling and pinch the edges closed. Boil in salted water until the Wareneki float to the top. Remove and drain. Fry the boiled pockets in butter or bacon drippings until golden brown. You can eat them right out of the fry pan or top them with gravy. Either way you are in for some YUMMY goodness;) Wareneki Gravy Topping 1/4 cup butter 1 cup heavy whipping cream Crispy fried bacon 1/4 teaspoon pepper Melt butter and stir in the whipping cream, bacon and pepper. Bring to a low boil and simmer for 5 minutes. Works best for boiling if the Wareneki is chilled. These freeze wonderfully in a non cooked state. My go to cookbook on my Family Heritage recipes. I own all of these if you are in the area and wish to borrow one that would be great. However, if you are not the links are posted in my sidebar... Mennonite Girls can cook is a great website for ethnic GMR foods. I HIGHLY recommend these cookbooks. They are the best of the best out there.
A new heritage 20 years ago, my soon to be husband and I found ourselves walking through the doors of a new (to us) church. Well, actually we walked through the doors of a local public school where…
Our Amish Cinnamon Bread tastes like it came from a bakery! Amish Cinnamon Bread is a very quick and easy bread made with a few ingredients! It makes a great breakfast, dessert, or even housewarming
I love homemade bread and buns, and baking buns is very therapeutic for me. I usually add half whole wheat flour, but this time at the request of my kids, I didn't. This recipe makes a very light and airy bun. So good. 4 1/2 cups warm water 2 tbsp. quick rise yeast 1 cup oil 1 tbsp.vinegar 2 tsp.salt 1/2 cup sugar ( I use 1/4 cup) 10 cups flour/ a little more if needed Start with about 6 cups flour, add the yeast salt and sugar and stir together. Add the warm water, oil and vinegar. Stir together with a wooden spoon adding more flour till it is hard to stir. Add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading. Knead for a few minutes by hand on a floured surface. Let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on. Make into buns by either pinching off a piece of dough the size of an egg. Shape into a ball. Place it onto a 11 x 15 inch baking sheet about three buns across and 4 buns down. About an inch apart from each other. Let rise for another 40 minutes. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary. Share and enjoy!!!!!
Missing Lancaster and all the wonderful food it has to offer? We’ve got your back! Follow the recipes below to bring a taste of Lancaster County into your
This one bowl recipe for Amish Cinnamon Bread is easy to make, filled with cinnamon flavor, and perfect for serving with a hot cup of coffee.
Light, fluffy, freshly baked dinner rolls made with melted butter and mashed potatoes…
This recipe for pickled jalapenos with garlic and peppercorns uses 7 basic ingredients and creates pickled jalapenos that have a nice amount of heat and flavor!
These soft and fluffy oatmeal rolls have a great texture and slightly sweet flavor. These are absolutely delicious while still warm and can be made ahead of time and frozen!
This fresh strawberry pie is easy to make and has a most delicious strawberry flavor. A great way to use up fresh strawberries in a tasty summer treat everyone can enjoy!
This fresh strawberry pie is easy to make and has a most delicious strawberry flavor. A great way to use up fresh strawberries in a tasty summer treat everyone can enjoy!
INGREDIENTS 1 large savoy cabbage 2 pounds lean ground
You know those yellow bags of "Dad's Cookies" you see in the grocery store? They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away. Well I have been making a version of "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them. The original recipe comes from an old MEI school cookbook. However the last time I made them I tweaked the recipe yet again and they turned out better than ever before. Try them and see if they become your "Dad's" favourites. 1 cup shortening (I used Crisco) 1 cup unsalted butter 2 cups white sugar 1 cup brown sugar 2 large eggs 4 tablespoons fancy molasses 3 cups oatmeal 3 cups flour 2 cups medium coconut 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla 2 teaspoons cinnamon 3/4 teaspoon nutmeg 1 teaspoon allspice Cream together shortening, butter, white sugar and brown sugar. Add eggs, one at a time, beating well in between. Add molasses and vanilla and mix well Add flour, oatmeal, coconut and spices* and mix until well blended. Refrigerate dough for about an hour. Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving plenty of room between the cookies. Roll each between your palms to form a ball and return to pan. Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden. Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie. After 5 minutes, remove to brown paper or racks to cool. Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers. These cookies freeze well. Makes about 5 dozen medium large cookies. *This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.
Antipasto! Sure, it's available in the grocery store and maybe cheaper still in a big box store. But wouldn't you rather make your own? It's not only tastier but it's there on the shelf when guests come by for coffee. Wrap it up in cellophane along with a box of crackers and tie it with a pretty ribbon and you have a lovely hostess gift for those Christmas parties. and best of all, making Antipasto is a great excuse for inviting your sister, your best friend, or in my case, my next door neighbours in for an Antipasto making party! Assemble your ingredients the day ahead. Enlist help to chop the ingredients - a chopper like the one above or a food processor is helpful as are friends to make the work more fun. It only takes part of a day and you have your own delicious antipasto! Credit for this recipe goes to my friend Katie who contributed it to one of our church cookbooks. My neighbours, Barbara and Beatrice and I assembled this recipe 3 times and each took home 32 half pint jars. - enough to give as gifts and have some for ourselves. We started at 10 am and had the last jars in the canner by 4 pm. (with time out for lunch) There is still time to make it in time for Christmas giving. Here's the recipe - It makes 32 1/2 pints. A note from Bev: Please read the comments below about the canning process before making this recipe. I was unaware of any problem using a water bath so You may want to use a pressure canner as suggested in the comments. You can also check out the following link on Canning guidelines 1/2 kg. / 1 pound cauliflower 1/2 kg. / 1 pound green peppers 1/2 kg. / 1 pound red peppers 1 375 ml / 13 ounce jar green olives, drained (using sliced olives means a bit less chopping) 1 375 ml / 13 ounce jar sliced black olives, drained 2 cans 375 ml / 13 ounce green beans, drained 2 cans 375ml/ 13 ounce yellow wax beans, drained 1 litre/ 1 quart / jar dill pickles, drained (reserve) 1 375 ml. / 13 ounce jar pickled pearl onions 115 ml / 4 ounces olive oil 125ml /1/2 cup reserved pickle brine 4 tins 375 ml /13 ounce mushrooms (pieces and stems) drained 5 tins 184 g / 6.5 ounce solid pack or chunk tuna, drained 4.5 litres /1 gallon ketchup 1/2 455 ml./ ounce bottle Heinz Chili Sauce Optional - hot sauce or jalapeno peppers, 1 tin anchovies Note 1. Because can sizes vary, choose the size nearest to the above given amounts. Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of ingredients that will stay on a cracker. Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions. Place in a large heavy bottomed soup pot with olive oil and pickle brine Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly. Chop mushrooms, flake tuna and set aside. Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred) Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine. Spoon into 1/2 pint jars leaving 1/2 inch headspace, Top with hot snap lids and screw tops moderately tight. Process in canner for 20 minutes. Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature. Label and store in a dark, cool place.
Amish recipes use simple and whole foods that many of us already use on the homestead. Here are five recipes you should learn.
Zucchini. Again! There seems to be no end to the zucchini coming from the garden and here is another simple yet delicious way to cook it. When I got my first microwave oven (way back when) I took some microwave cooking classes. Since that time, this zucchini recipe has been a summer favorite. Cooked totally in the microwave, the kitchen stays cool. Add some fresh tomatoes and maybe a cob of corn...and call it a meal. Zippy Zucchini 4 cups zucchini, cut into chunks 1/2 medium onion, thinly sliced 4 eggs, beaten 1 1/2 cups shredded cheddar cheese 1 jar (2 oz.) pimiento, drained 1/2 teaspoon salt 1/8 teaspoon pepper Place zucchini and onion slices in an 8" square dish...or a quiche pan. Cover with plastic wrap, turning one edge back to vent. Microwave at High for 7 minutes. In large bowl, mix together eggs, cheese, pimiento, salt and pepper. Add zucchini and onions, stirring well. Grease dish in which veggies were cooked. Pour zucchini mixture into dish. Cover with parchment paper and microwave at medium-high for 5 minutes. Stir. Microwave uncovered for another 3-4 minutes at medium-high or until set. Makes 4 large servings. *I actually used the pimento called for in the recipe this time...but have used diced red, orange or yellow bell peppers instead...blanching them with the zucchini and onions. A dash of cayenne pepper adds a little zip as well.
Oh, the memories of this recipe! This is a favourite Mennonite Tradition for a summer meal. This is my mom's favourite recipe for Roll Kuchen. I remember fondly the time my parent's spent making this and how they doubled and tripled the recipe for family gatherings. To non-Mennonites the idea of having these with watermelon strikes them as very strange--Watermelon and doughnuts??!!?? But for me and my family it is a food that we enjoy and look forward to having! Cook time is per batch of 4-6 roll kuchen.
Delight in the simple pleasure of Amish Baked Custard. This
Discover 35 amazing old fashioned Amish recipes including casseroles, homemade bread & desserts. The Amish are known for great homemade food and their simple frugal lifestyle. You need to try these amazing recipes for breakfast, lunch or dinner including comfort food and dessert.
Sharing recipes with a purpose to inspire hospitality while using our resources to help needy children around the world.
A really good traditional Mennonite dish. Eat with watermelon. Could be eaten as a snack or dessert.
Pennsylvania Dutch food refers to the traditional cuisine of the PA Dutch people, known for their hearty and filling homemade comfort food.
