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From the Amish Kitchen: Heritage Caraway Cheese Coins

Written by Dennis Regling in Amish Recipes

Walk into an Amish farmhouse in the late afternoon, and you will likely find the wood-burning stove humming with gentle heat and the scent of freshly baked sourdough or savory pastries hanging heavy in the air. In a community where nothing goes to waste and simple, wholesome ingredients are elevated by hand-me-down traditions, simple crackers like these are a staple.

The Amish have long been masters of dairy, and this recipe honors that heritage. Utilizing rich, sharp cheddar—often pressed right in the community dairy—and deeply aromatic caraway seeds, these “Cheese Coins” are a testament to the beauty of scratch cooking. In traditional homes, the dough is worked briskly by hand or with a sturdy pastry blender in a cool pantry to keep the butter sweet and firm. The result is a flaky, savory, deeply satisfying crunch that bridges the gap between a biscuit and a cracker.

Amish Caraway Cheese Coins

Ingredients

  • 8 oz. sharp cheddar cheese, finely shredded (traditionally a raw milk or farmhouse sharp cheddar)
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup all-purpose flour
  • 1-2 tsp. caraway seeds
  • ½ tsp. fine sea salt
  • ¼ tsp. paprika (optional, for a subtle warmth)
  • 2-3 tbsp. ice-cold water (as needed to bring the dough together)

The Method

1.Work the dough:5-10 min.

In a large mixing bowl, combine the finely shredded cheese, softened butter, flour, caraway seeds, salt, and paprika. Using a pastry blender or two knives (or a food processor if you prefer the modern approach), work the mixture together until it resembles coarse, pebbly meal.

2.Bind with cold water:2 min.

Sprinkle the cold water over the mixture one tablespoon at a time. Toss gently with a fork or pulse until the dough just begins to clump together into large moist crumbs.

3.Shape and chill:1 hour minimum.

Turn the dough out onto a lightly floured surface. Gather it together and press it firmly into a smooth log about 2 inches in diameter. Wrap the log tightly in parchment or wrap and place it in the icebox or refrigerator for at least 1 hour. This chills the butter, which ensures a flaky cracker.

4.Slice the coins:5 min.

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Using a sharp knife, slice the chilled log into uniform 1/4-inch thick rounds.

5.Bake until golden:12-15 min.

Arrange the cheese coins on your prepared baking sheet, leaving a bit of space between them. Bake for 12 to 15 minutes, keeping a close eye on them until the edges turn a beautiful, deep golden brown. Transfer them to a wire rack to cool completely—they will crisp up beautifully as they sit.

Kitchen Wisdom & Pairings

  • The Perfect Companion: In a traditional Amish home, these savory wafers are served alongside a steaming bowl of navy bean soup or thick potato chowder. They also pair wonderfully with tart heirloom apple slices or a cold glass of fresh cider.
  • Keeping them Crisp: Store your completely cooled cheese coins in an airtight tin. If your kitchen is humid and the crackers soften up, simply spread them back out on a baking sheet and pop them into a 350°F oven for 3 to 5 minutes to restore their satisfying crunch.

Sizzling Griddles and Warm Welcomes: Inside Green Mountain Amish Waffle House

Written by Dennis Regling in Uncategorized

The historic, redbrick streets of Keene are deeply celebrated for their vibrant college-town energy, classic New England architecture, and a bustling local food scene built on maple-infused specials and farm-to-table cooperative cafes. However, a brand-new morning destination is slowing down the pace, bringing an authentic touch of old-world heritage and slow-cooked comfort directly to the community. Green Mountain Amish Waffle House has officially opened its doors, inviting local residents and travelers alike to experience the unmatched quality of traditional, scratch-made Pennsylvania Dutch breakfast platters.

Stepping across the heavy oak threshold offers an immediate sensory departure from modern, fast-casual breakfast chains. There are no flashing digital menu boards, loud overhead televisions, or high-tech automated checkout lanes. Instead, customers are greeted by the comforting aroma of sizzling wood-smoked bacon, the sweet scent of yeast-raised batters hitting piping-hot irons, and an atmosphere defined by hand-hewn wooden booths, glowing lanterns, and genuinely warm, friendly smiles.

The Backstory

The journey of Green Mountain Amish Waffle House began far from New England, in the dense, tight-knit agricultural settlements of Lancaster County, Pennsylvania. The Beiler and Mast families had spent over three decades managing a successful cooperative dairy farm and a seasonal open-air market stall. As the younger generation grew and sought out new opportunities to support their expanding families, they noticed a passionate appreciation for genuine, preservative-free heritage comfort foods among travelers from northern New England. Recognizing a unique gap in the market, several members of the family relocated to plant new roots in the welcoming, community-oriented landscape surrounding Keene.

Establishing the restaurant required a true collective community effort, utilizing building methods passed down through generations. The spacious, post-and-beam dining room features stunning interior woodwork raised using historic techniques that rely completely on interlocking wooden pegs rather than modern steel fasteners. True to their traditional lifestyle choices, the kitchen operates entirely independent of the modern electrical grid. The absolute heart of the kitchen is a massive, custom-built, wood-burning cast-iron cookstove setup. Hardwood sourced from local woodlots is fed into the firebox around the clock, heating a line of heavy, seasoned cast-iron waffle irons and imparting a subtle, incomparable depth of flavor to every single dish that passes through to the dining tables.

Favorite Items to Try

The menu focuses entirely on scratch-made, family-style waffle creations designed to satisfy deep cravings for hearty comfort. Local diners have already established a few standout favorites:

The Savory Masterpieces

  • Hearth-Roasted Chicken and Waffles: A pure Pennsylvania Dutch masterpiece that has quickly captured the neighborhood’s attention. A thick, crisp, yeast-raised waffle is piled high with incredibly tender, hand-pulled chicken that has been slow-roasted for twelve hours over the wood fire. The entire dish is smothered in a rich, velvety chicken gravy and served with a side of house-made tart cranberry-apple relish.
  • The Smoked Sausage & Egg Skillet Waffle: For those seeking a robust breakfast, a savory cornmeal-infused waffle serves as the base for thick slices of hand-roped country sage sausage. It is topped with two farm-fresh eggs fried on the cast-iron stovetop and finished with a drizzle of house-made sweet pepper maple glaze.

The Sweet Delights

  • Traditional Brown Sugar Shoofly Waffle: A brilliant creative fusion of a classic dessert and a breakfast staple. A classic buttermilk waffle is filled with a rich molasses swirl and topped with a mountain of spiced brown sugar crumbs, a generous scoop of hand-churned vanilla bean butter, and a splash of real, local maple syrup.
  • Wild Blackberry and Cream Waffle: Baked fresh to order, this golden waffle is smothered in a thick, warm compote made from local wild blackberries hand-foraged from the surrounding hillsides. It is finished with a massive dollop of fresh, small-batch sweet cream whipped by hand that morning.

Address

  • Green Mountain Amish Waffle House75 Main Street, Keene 03431

Northwoods and Neighborhood Hospitality: Inside Rochester, Minnesota’s Newest Amish Eatery

Written by Dennis Regling in Uncategorized

By Elizabeth Montgomery, food editor

The vibrant culinary landscape of southeastern Minnesota is deeply shaped by its rich Scandinavian roots, local farm-to-table cooperatives, and classic Midwestern diners. However, a brand-new arrival is slowing down the pace, bringing an authentic touch of old-world heritage and slow-cooked comfort directly to the region. Prairie Hearth Amish Kitchen has officially opened its doors, inviting local residents to experience the exceptional quality of traditional, scratch-made Pennsylvania Dutch cooking.

Stepping across the threshold offers an immediate sensory departure from standard fast-casual joints. There are no flashing digital menu screens, loud overhead music, or automated checkout lanes. Instead, customers are greeted by the comforting aroma of slow-roasting meats, the sweet scent of fresh-baked yeast rolls, and an atmosphere defined by hand-hewn wooden beams, glowing lanterns, and genuinely warm smiles.

The Backstory

The roots of Prairie Hearth Amish Kitchen stretch eastward to the tight-knit agricultural settlements of Lancaster County, Pennsylvania, and the established Amish communities of southern Minnesota. For decades, the Yoder and Hershberger families managed cooperative family farmsteads, specializing in traditional pasture-raised livestock and heirloom produce preservation. As their extended families grew, several members of the younger generation sought out a welcoming community that deeply appreciated scratch-made agriculture and historical preservation to plant new roots.

Establishing the restaurant required a true collective community effort. The spacious, post-and-beam dining room was framed using historic construction techniques, relying entirely on interlocking wooden pegs rather than modern steel fasteners. True to their traditional lifestyle choices, the kitchen operates completely independent of the modern electrical grid. The heart of the kitchen is a massive, custom-built, wood-burning cast-iron cookstove setup. Hardwood is fed into the firebox around the clock, imparting a subtle, incomparable smoky depth to every single comforting dish that passes through to the dining room.

Favorite Items to Try

The menu focuses entirely on scratch-made, family-style platters designed to satisfy deep cravings for hearty comfort. Local diners have already established a few clear favorites:

The Main Courses

  • Hearth-Roasted Chicken and Waffles: A pure Pennsylvania Dutch masterpiece that has taken the neighborhood by storm. A thick, crisp, yeast-raised waffle is piled high with incredibly tender, hand-pulled chicken that has been slow-roasted for twelve hours over the wood fire. The entire dish is smothered in a rich, velvety chicken gravy and served with a side of house-made tart cranberry relish.
  • Cider-Braised Pot Roast: Thick cuts of grass-fed beef chuck are seared on the cast-iron stovetop and then slow-braised for hours in a rich broth of local Minnesota apple cider, root vegetables, and fresh herbs. The meat becomes so tender it can be eaten with a spoon, served over a massive mound of skin-on mashed potatoes whipped with fresh farmhouse butter.

The Sides and Desserts

  • Traditional Brown Sugar Shoofly Pie: Baked fresh every single morning, this classic features a gooey, rich molasses bottom layer topped with a mountain of spiced brown sugar crumbs. Served warm with a generous scoop of hand-churned vanilla bean ice cream, it is the ultimate comfort dessert.
  • Chow-Chow Relish & Sweet Cream Corn: Every table is treated to a jar of house-made chow-chow—a sweet and tangy pickled vegetable relish that cuts through the rich flavors of the meal. It pairs beautifully alongside their signature sweet cream corn, simmered gently with heavy cream, local honey, and a touch of sea salt.

Address

  • Prairie Hearth Amish Kitchen925 South Broadway, Rochester, MN 55904

Baskets, Barrels, and Baking Needs: Inside Wappingers Falls’ Newest Amish Bulk Store

Written by Dennis Regling in Uncategorized

The bustling commercial corridors of the Hudson Valley are filled with high-tech supermarkets, automated checkout lanes, and pre-packaged grocery aisles. However, a brand-new arrival in Wappingers Falls is slowing down the pace, inviting shoppers to step back into a time when pantries were stocked from burlap sacks, wooden barrels, and transparent jars. Homestead Amish Bulk Foods has officially opened its doors, bringing an authentic slice of rural tradition, self-sufficient living, and warm hospitality directly to Dutchess County.

Stepping through the entrance offers an immediate sensory departure from standard big-box grocery stores. There are no loud television displays or flashing digital price tags. Instead, customers are welcomed by the comforting, sweet aroma of ground cinnamon, fresh-roasted nuts, and hand-churned apple butter. The spacious room features wide, hand-planed pine tables lined with rows of clear bins, giving home bakers and conscious shoppers a unique chance to buy exactly what they need by the pound.

The Backstory

The roots of Homestead Bulk Foods trace back to the generational farming and market communities of Lancaster County, Pennsylvania. For decades, the King and Stoltzfus families managed cooperative homesteads, milling their own grains, preserving seasonal harvests, and packaging bulk staples for their local settlements. As their children grew and sought out new opportunities to support their families, they noticed a passionate, growing community of home bakers, sourdough enthusiasts, and farm-to-table cooks in eastern New York who were seeking unbleached, preservative-free ingredients.

Establishing the store in Wappingers Falls was a collective community effort. The spacious interior features gorgeous post-and-beam woodwork raised using historic construction techniques that rely on interlocking wooden pegs. True to their traditional lifestyle choices, the store’s operators run a simple, highly efficient, and meticulously clean environment. They bypass large industrial corporate supply chains completely, sourcing their inventory directly from regional plain-community mills, farms, and cooperatives. Every week, fresh shipments of fresh-milled flours, raw honey, and handcrafted preserves arrive straight from the countryside, ensuring an uncompromised level of quality that links modern suburban kitchens with timeless agrarian arts.

Favorite Items to Try

While the store is stocked with hundreds of hard-to-find baking ingredients and snacks, local shoppers have already established a few clear favorites from the bins and shelves:

Baking Staples & Grains

  • Unbleached Hearth-Style Pastry Flour: Milled slowly between traditional stones, this flour retains its natural nutrients and a subtle, nutty aroma. It has quickly become the secret weapon for local bakers looking to achieve the ultimate flaky pie crust or high-rising sourdough loaf without relying on chemical conditioners.
  • Old-Fashioned Sorghum Molasses: Unlike mass-produced commercial molasses, this rich syrup is pressed from regional sweet sorghum cane and simmered in open copper kettles. It boasts a deep, complex, amber flavor that is absolutely essential for authentic gingerbread, shoofly pie, or a warm morning glaze over fresh biscuits.

Snacks & Pantry Treasures

  • Hand-Twisted Sourdough Hard Pretzels: Baked daily in a wood-fired hearth oven, these dark, crunchy pretzels are rolled and twisted entirely by hand before being sprinkled with coarse sea salt. They offer a deep, yeast-forward crunch that pairs perfectly with a jar of their house-made sweet hot mustard.
  • Wild Blueberry Apple Butter: A brilliant creative twist on a traditional favorite. Local Hudson Valley wild blueberries are slow-simmered alongside regional apples, dark brown sugar, and warm baking spices for fourteen hours. Containing zero high-fructose corn syrup, it has become a mandatory purchase for regular shoppers looking to elevate their morning oats.

Address

Homestead Amish Bulk Foods1498 Route 9, Wappingers Falls, NY 12590

amish bulk foods

The Peg and the Pixel: Inside the Modern Mennonite Workshop: Strasburg, PA

Written by Dennis Regling in Uncategorized

To the untrained eye, the massive facility nestled against the rolling green hills of the valley looks like any other vanguard architectural firm. Floor-to-ceiling glass walls flood the multi-level workspace with natural light, and the polished concrete floors hum with the quiet, synchronized whir of multi-axis CNC routers, high-precision laser cutters, and industrial 3D printers.

But a closer look reveals a striking blend of the ancient and the hyper-modern. The technicians operating the high-definition CAD software and adjusting the digital tolerances on the automated machinery wear traditional dark trousers, button-down shirts, sturdy work suspenders, and wide-brimmed hats.

This is the main floor of Mennonite Innovations, a co-op workshop that has quietly revolutionized the custom building and timber-frame industries.

For generations, the community was renowned for its peerless barn raisings—feats of collective engineering executed entirely by hand with hand-planed oak, mortise-and-tenon joints, and interlocking wooden pegs. When the co-op decided to scale their operations to meet the structural demands of modern commercial architecture, they didn’t abandon their roots. Instead, they adapted.

“The computer is just a sharper chisel,” explains Aaron, who spends his mornings rendering complex blueprints on a dual-monitor workstation before translating the files into code for the automated mills. Next to him, his brother Levi inspects a series of extruded aluminum and hardwood joints. They are working on a contract for a sustainable, zero-emission library in the Pacific Northwest. Every joint must be mathematically perfect to ensure the building can withstand seismic activity without relying on heavy steel fasteners.

By marrying old-world spatial intuition with modern digital manufacturing, the workshop can cut intricate timber frames in a fraction of the time it used to take, keeping the cooperative economically independent while remaining fiercely committed to sustainable materials. There is no waste here; even the sawdust from the automated carvers is vacuumed away into a central hopper to be compressed into heating pellets for local homesteads.

As the late afternoon sun streams through the glass facade, casting long shadows across the maple workbenches, Aaron hits the cycle start button on a fresh block of local walnut. The machine springs to life, executing a flawless, digitally mapped cut. It’s a new era of craftsmanship—one where the precision of code honors the timeless dedication of the human hand.

Mennonite Innovations: Programming the Future of Timber Frame Architecture

The Changing Face of a Heritage Community

The cutting-edge facility operated by Mennonite Innovations is a direct reflection of the unique community surrounding it. Located in a region where traditional agrarian lifestyle choices meet a rapidly growing interest in technological adaptation, the local settlement has carved out a distinct identity that sets it apart from more conservative communities.

While the surrounding valleys are still home to traditional horse-drawn buggies and small-scale dairy farmsteads, the local Mennonite and Amish orders here have long embraced a philosophy of progressive craftsmanship. Unlike groups that reject technology completely, this community evaluates new tools based on a simple question: Does this technology weaken our community fabric, or does it allow our families to work together locally?

A Progressive Approach to Traditional Work

By choosing to master CNC automation, CAD software, and digital fabrication, the community has managed to keep its younger generation working directly within the cooperative. Rather than leaving rural life to find employment in industrial tech centers, young craftsmen can apply high-level engineering principles right from the home workshop.

This creates a fascinating, harmonious ecosystem where:

  • Old-Order and New-Order families collaborate daily: A traditional horse-and-buggy farm down the road might supply the local hardwood logs, while the high-tech co-op processes those same logs using digitally programmed machinery.
  • Apprenticeships bridge generations: Grandfathers who mastered the use of the hand-froe and drawknife work side-by-side with grandsons who program multi-axis robotic carvers, ensuring that an intuitive, deep understanding of wood grain is never lost to simple computer automation.
  • Community values dictate machine use: The facility may be filled with high-definition monitors and advanced robotics, but the internet access is strictly filtered, there are no televisions, and the workplace completely shuts down from Friday evening through Sunday to protect family time and church worship.

By turning the workshop into a place where old-world spatial mastery meets digital precision, this community has proved that heritage doesn’t have to be frozen in time to be preserved.

Slicing into Heritage: Inside Saginaw’s Newest Amish Deli Corner

Written by Dennis Regling in Uncategorized

The vibrant culinary landscape of Saginaw, Michigan, has long been anchored by deep industrial roots and classic Midwestern comfort foods. However, a brand-new arrival is bringing an authentic touch of old-world preservation and rural tradition directly to the Great Lakes Bay Region. Saginaw Heritage Amish Deli has officially opened its doors, inviting local residents to experience the exceptional quality of small-batch cheeses, hand-carved meats, and fresh-baked pantry staples.

Stepping across the threshold offers an immediate sensory departure from standard grocery store aisles. There are no flashing digital menu screens or automated checkout lanes. Instead, customers are greeted by the comforting aroma of wood-smoked bacon, rows of neatly stocked glass jars, and an atmosphere defined by hand-planed wooden counters, rustic shelving, and genuinely warm smiles.

The Backstory

The roots of the Saginaw Heritage Amish Deli stretch southward to the tight-knit agricultural settlements of branching Amish communities in rural Michigan and northern Indiana. For decades, the Yoder and Miller families managed cooperative family farmsteads, specializing in traditional pasture-raised livestock and raw-milk dairy production. As their extended families grew, the younger generation sought out sustainable business opportunities that would allow them to honor their heritage while connecting with wider communities.

Recognizing that residents in the Saginaw area frequently traveled long distances to rural markets for fresh, preservative-free provisions, the families decided to bring the farmstead directly to the city. Constructing the deli interior was a true collective effort, featuring beautiful timber accents raised using historic, non-electric methods. True to their traditional principles, the operators bypass industrial distribution lines entirely. Multiple times a week before dawn, fresh shipments arrive directly from regional family homesteads. By managing every step from pasture to counter, they ensure an uncompromised level of quality entirely free of artificial additives or shortcuts.

Favorite Items to Try

Whether you are stopping in for a quick lunchtime sandwich or stocking up your home pantry, regular patrons have already established a few standout favorites from the display cases:

From the Deli Counter

  • The Smoked Sweet Bologna Sandwich: Sliced thin and piled high on freshly baked, thick-cut salt-rising bread, this signature item features authentic, hardwood-smoked sweet bologna. It is paired with a mild, exceptionally melty Amish butter cheese and a generous spread of house-made sweet pepper mustard.
  • Hickory-Smoked Turkey & Swiss Logs: A massive hit for the midday rush. Tender, pasture-raised turkey breast is slow-smoked for hours, sliced to order, and tucked inside a warm, freshly twisted soft pretzel log alongside a rich, naturally aged Swiss cheese.

Sides and Pantry Staples

  • Traditional Dutch Potato Salad: Made using a closely guarded family recipe, this side dish features perfectly tender red-skin potatoes tossed in a rich, velvety, sweet-and-tangy egg dressing. Seasoned with real celery seed and a crisp splash of apple cider vinegar, it tastes exactly like an authentic countryside picnic.
  • Copper-Kettle Apple Butter: Simmered slowly for over fourteen hours in massive copper kettles, this dark, rich spread uses regional apples, a touch of brown sugar, and a warm blend of cinnamon and cloves. With zero corn syrup or artificial thickeners, it has quickly become a mandatory purchase for regular shoppers.

Address

  • Saginaw Heritage Amish Deli3400 Bay Road, Saginaw, MI 48603