Dear Mrs. Yoder: Recipes from an Amish Cookbook- Part Two

We are back again with some fabulous Amish recipes in “Dear Mrs. Yoder: Recipes from an Amish Cookbook”. They are sure to please in both interest and deliciousness. I look forward to delivering to you more unique and yummy, tummy tempting Amish recipes. Enjoy!

Sourdough Griddle Cakes- Mrs. Elton Jr. Miller

Image by Tabeajaichhalt from Pixabay
  • 1 tbsp. yeast
  • 2 c. warm water
  • 2 c. whole wheat four
  • 1/4 c. cornmeal
  • 1 tsp. sugar
  • 1/2 tsp. baking powder
  • 1 tbsp. water
  • 1 tbsp. honey
  • 2 eggs
  • 2 tbsp. cooking oil

Dissolve yeast in 2 cups water; add sugar to yeast. Add flour and cornmeal; beat well. Cover and let stand at room temperature overnight. In the morning dissolve the baking powder in water; then mix the rest of the ingredients.

Buckwheat Pancake Mix- Miriam Mischler

You’ll be ready to roof your house after these hearty pancakes… or raise a barn- whatever you’ve got time for!-M

  • 8 c. sifted white flour
  • 4 c. buckwheat flour
  • 4 tbsp. salt
  • 3/4 c. baking powder (this recipe has to do some heavy lifting!)
  • 3/4 c. sugar

Mix ingredients and store in an airtight container. When ready to use, add 1 egg, 1 cup milk, and 2 tablespoons melted shortening for each 1 1/2 cups pancake mix. Mix well and fry on a hot griddle.

White Bread- Amelia R. Mishler

Image by congerdesign from Pixabay

WARNING! This bread recipe will make 6-7 loaves!

  • 6 c. liquid (all water or 1 cup scaled milk plus water or some potato water) -Go for the potato water!-M
  • 1 c. instant mashed potatoes
  • 1 c. sugar
  • 3 tbsp. bulk yeast or 3 pkg. dry yeast
  • 1 c. oil
  • 2 tbsp. salt
  • 15-18 c. bread flour -Yep, Amelia isn’t kidding, you read 15-18 cups.-M

Pour hot liquid over instant potatoes. Stir in sugar, salt, and oil. Add yeast and enough flour to whisk or beat for a few minutes. Use a spoon to stir in additional flour; then knead until just before it becomes sticky. Let rise once; then form into 6 or 7 loaves. Let rise again. Bake in 350° oven for 30 minutes.

Biscuits Supreme- Edna Mae Miller

This is my F A V O R I T E biscuit recipe. I make sure to fold the dough over several times making many dough layers to get the pull-apart, butter hiding, yummy biscuits! Enjoy!

  • 2 c. flour
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1/2 tsp. cream of tartar
  • 2 tsp. sugar
  • 1/2 c. shortening
  • 2/3 c. milk

Sift dry ingredients together. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once and stir, just until dough follows fork around bowl Roll 1/2 inch thick. Cut with biscuit cutter. Place on an ungreased cookie sheet in a hot oven for 10 to 12 minutes. Makes 16 medium biscuits.

Schnitz Pie- Mrs. Harry Mishler

Image by congerdesign from Pixabay

Okay, before we get in a fight over is it SCHNITZ or SNITZ, I need you to know that I’ve seen the Amish spell it both ways. I also will enclose this YouTube video and this gal has it spelled both ways… which is kind of crazy. You can view her video here. Basically schnitz is dried apples.

  • 1 lb. dried apple schnitz
  • 1 qt. cold water
  • 2 tbsp. cinnamon
  • 3 c. sugar
  • 1/8 tsp. salt
  • grated rind and joice of 1 orange
  • pie pastry

Put the shcnitz and the water into a saucepan; cook to a soft pulp. Add cinnamon, sugar, salt, orange juice, and orange peel. Mix well. Set aside to cool. Line a 9- inch pie pan with pastry and fill with the schnitz. Cover top with pastry and cut in several slits. Bake at 450° for 10 minutes then reduce heat to 350° and bake 30 minutes longer.

Friends I am close to running out of space. Stay tuned next week for the last of my Amish recipes… well, at least for a little while. Until next week. Here is to good food, good friends and a great life!

2 thoughts on “Dear Mrs. Yoder: Recipes from an Amish Cookbook- Part Two

  1. Esmé Slabbert says:

    Thank you so much for sharing this at GrammyGrid – love it, I am always on the lookout for awesome, easy, and good tried and tested recipes. Thank you also for popping over and visiting and commenting on #40

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.