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The Delightful Tradition of Amish Sour Cream Cornbread

Written by Dennis Regling in Amish Recipes

The Delightful Tradition of Amish Sour Cream Cornbread

The Delightful Tradition of Amish Sour Cream Cornbread

Introduction

In the heart of the bucolic countryside, nestled amidst rolling hills and idyllic farmsteads, lies a culinary tradition that has endured for centuries. The Amish community, known for their simplicity, humility, and respect for nature, also boasts a rich heritage of delicious, hearty dishes. Among these, Amish Sour Cream Cornbread stands out as a testament to their culinary prowess. This delightful dish encapsulates the essence of Amish culture, combining traditional ingredients with an unmistakable touch of rustic charm.

AMISH SOUR CREAM CORNBREAD
AMISH SOUR CREAM CORNBREAD

Amish Sour Cream Cornbread: A Culinary Gem

Amish Sour Cream Cornbread is a shining example of how the Amish celebrate their agricultural heritage. This dish showcases corn, a staple crop in Amish farming, and sour cream, a dairy product that reflects their dedication to self-sufficiency. This combination results in a moist, tender, and slightly tangy cornbread that is both hearty and satisfying.

The Ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or a cast-iron skillet with butter or cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda until well combined.
  3. In another bowl, whisk together the sour cream, milk, eggs, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
  5. Pour the batter into the prepared baking pan or skillet, spreading it out evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
  7. Remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing and serving.

Serving and Enjoying

Amish Sour Cream Cornbread is often served as a side dish, complementing soups, stews, and various meat dishes. Its moist and crumbly texture makes it a perfect accompaniment to hearty meals. Some even enjoy it drizzled with honey or topped with a dollop of homemade butter.

Exploring the Delightful Tradition of Amish Water Pie

Written by Dennis Regling in Amish Recipes

Amish water pie

Exploring the Delightful Tradition of Amish Water Pie

Amish cuisine is known for its simplicity, tradition, and emphasis on using locally sourced, fresh ingredients. One particularly intriguing and delicious dessert that hails from the Amish community is the Amish Water Pie. This dessert, which has its roots in the heart of Amish country, may sound unconventional at first, but it offers a delightful and unique culinary experience. In this article, we’ll delve into the history and preparation of this intriguing dish, helping you discover a hidden gem of Amish cooking.

A Slice of Amish Heritage

The Amish Water Pie, also known as “Wasser Pie” in Pennsylvania Dutch, is a dessert that has been handed down through generations of Amish families. It is an excellent representation of the Amish way of life, which values simplicity, resourcefulness, and making the most of what is readily available.

The primary ingredients of this pie are as uncomplicated as they come: flour, sugar, butter, and water. In many ways, it’s a testament to the Amish practice of using the most basic ingredients to create something extraordinary. This humble pie embodies the idea that less can indeed be more.

The Making of Amish Water Pie

To prepare an Amish Water Pie, you don’t need any fancy equipment or exotic ingredients. Here’s a basic recipe to get you started:

Ingredients:

  • 1 unbaked pie crust
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter, melted
  • 1 cup water
  • A dash of nutmeg or cinnamon (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked pie crust in a pie dish.
  3. In a mixing bowl, combine the sugar and flour, ensuring that there are no lumps.
  4. Melt the butter and add it to the sugar and flour mixture. Stir until it forms a smooth, thick paste.
  5. Slowly add the water to the mixture, stirring continuously to create a thin, sugary syrup.
  6. Pour the syrup mixture into the pie crust.
  7. If desired, sprinkle a dash of nutmeg or cinnamon over the top for added flavor.
  8. Bake in the preheated oven for about 30-40 minutes, or until the pie sets and the top becomes lightly browned.
  9. Allow the pie to cool before serving. The filling will have a custard-like consistency and a sweet, caramelized flavor.

Serving Suggestions

Amish Water Pie is best enjoyed when completely cooled. It has a unique flavor profile, combining the sweetness of the sugar with a slightly creamy, custard-like texture. The caramelized top adds a delightful touch of complexity to the pie’s taste.

While it’s delightful on its own, you can also enhance your Amish Water Pie experience by serving it with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of maple syrup. The pie’s mild and comforting flavors make it a perfect complement to various accompaniments.

A Slice of Amish Tradition

Amish Water Pie is more than just a dessert; it’s a slice of Amish tradition that allows us to connect with a way of life that values simplicity, humility, and the ability to create something extraordinary out of the ordinary. The combination of common ingredients in an uncommon way is what makes this pie stand out.

Whether you’re seeking to explore Amish culture through its cuisine or simply looking for a new and intriguing dessert to try, Amish Water Pie is a delightful choice. Its charm lies in its simplicity, making it a testament to the enduring appeal of traditional recipes that have been cherished for generations. So, next time you’re in the mood for a sweet treat with a touch of history, consider baking an Amish Water Pie and savoring a slice of Amish heritage.

Amish Hogmaw: The Unconventional Stuffed Pig’s Stomach

Written by Dennis Regling in Amish Recipes

Amish Hogmaw

Amish Hogmaw: The Unconventional Stuffed Pig’s Stomach

Amish Hogmaw is a traditional dish with Pennsylvania Dutch and German roots, popular among the Amish community in the United States. It is an unconventional dish made by stuffing a cleaned pig’s stomach with a mixture of ingredients, including pork sausage, potatoes, onions, celery, bread cubes, and sometimes cooked rice. The stomach is then sewn shut and simmered until the contents are fully cooked.

The name “Hogmaw” is derived from the combination of “hog,” referring to the pig, and “maw,” which means stomach. The dish reflects the Amish commitment to sustainability and using all parts of the animals they raise, minimizing waste.

Amish Hogmaw is typically seasoned with salt and pepper, and the stomach casing infuses the dish with a unique, earthy flavor. It may not be widely known outside of Amish and Pennsylvania Dutch communities, but it is a traditional and distinctive culinary creation that showcases the Amish culture’s resourceful and frugal approach to food.

Amish cuisine is known for its humble and traditional recipes, rooted in the farm-to-table philosophy. Among the many intriguing and unconventional dishes in the Amish culinary repertoire, one stands out as a testament to resourcefulness and sustainability: Amish Hogmaw. This unique dish, comprised of stuffed pig’s stomach, has been enjoyed by the Amish for generations. In this article, we’ll delve into the history, ingredients, and preparation of this intriguing and unconventional culinary delight.

Amish culture values simplicity, frugality, and sustainability. These principles extend to their culinary traditions, where resourcefulness is key. The Amish are known for using every part of the animals they raise on their farms, minimizing waste and maximizing the usefulness of each ingredient. Amish Hogmaw is a prime example of their practical approach to cooking.

The history of Amish Hogmaw dates back generations, and while it might not be as well-documented as some other dishes, it reflects the Amish commitment to using what’s available and waste reduction. The dish is believed to have been influenced by Pennsylvania Dutch and German culinary traditions, which have left a significant imprint on Amish cooking.

Ingredients

To prepare Amish Hogmaw, you will need the following ingredients:

  • 1 clean pig’s stomach, thoroughly washed
  • 1 pound of pork sausage (mild or hot, according to your preference)
  • 2 cups of potatoes, peeled and diced
  • 1 cup of onions, finely chopped
  • 1 cup of celery, finely chopped
  • 1 cup of bread cubes
  • 1/2 cup of cooked rice
  • Salt and pepper to taste
  • Water for boiling

Instructions

  1. Begin by soaking the clean pig’s stomach in salted water for a few hours or overnight. This helps to reduce any strong odors and ensure cleanliness.
  2. Rinse the stomach thoroughly under cold running water and drain.
  3. In a large mixing bowl, combine the sausage, potatoes, onions, celery, bread cubes, and cooked rice. Season the mixture with salt and pepper to taste.
  4. Gently stuff the pig’s stomach with the mixture, ensuring it is packed but not too tightly, as it needs room to expand during cooking.
  5. Sew the opening of the stomach closed with kitchen twine, ensuring that the stuffing remains securely inside.
  6. In a large pot, place the stuffed pig’s stomach, and add enough water to cover it. Bring the water to a boil, then reduce the heat and simmer for about 2-3 hours.
  7. As the stomach cooks, some of the liquid will evaporate, and the skin will become crisp.
  8. Once the stomach is cooked through, remove it from the pot, let it cool slightly, and then slice it into portions.

Amish Hogmaw may seem unconventional to many, but it embodies the Amish way of life, emphasizing the use of every part of the animals they raise. The stuffing mixture creates a unique blend of flavors and textures, with the pig’s stomach serving as a casing that infuses the dish with a subtle, earthy flavor.

Amish Hogmaw is a true testament to the Amish commitment to sustainable living and making the most of what is available. While it may be unconventional and acquired in taste for some, it’s a dish that reflects the essence of Amish culture and the traditions passed down through generations. So, if you’re looking to experience a taste of Amish heritage, consider trying your hand at making Amish Hogmaw and embracing the unconventional charm of this unique dish.

Amish Chow-Chow: A Pickled Medley of Surprises

Written by Dennis Regling in Amish Recipes

Amish Chow-Chow: A Pickled Medley of Surprises

Amish Chow-Chow: A Pickled Medley of Surprises

Amish cuisine is renowned for its simplicity, frugality, and commitment to using seasonal, locally sourced ingredients. Among the many intriguing dishes in their culinary repertoire, one that truly stands out is Amish Chow-Chow. This delightful concoction of pickled vegetables, often served as a condiment or side dish, offers a fascinating glimpse into the culinary traditions of the Amish community. In this article, we will explore the history, ingredients, and preparation of this tangy, colorful relish.

The Amish Approach to Food

The Amish people, known for their close-knit, traditional communities, have always been mindful of using what is readily available and preserving food for the leaner months. These values have shaped their approach to cooking, resulting in recipes that are both resourceful and delicious. Amish Chow-Chow is a prime example of their culinary ingenuity.

A Medley of History

The history of Amish Chow-Chow is as varied as the ingredients used to make it. Although the exact origins are not well-documented, it is believed that this pickled relish has been passed down through generations, with variations evolving over time to adapt to the ingredients available. Some say it was influenced by the Pennsylvania Dutch and Mennonite communities, whose culinary traditions have significantly impacted the Amish.

Ingredients

To prepare Amish Chow-Chow, you will need the following ingredients:

  • 4 cups of green tomatoes, diced
  • 2 cups of onions, diced
  • 2 cups of green bell peppers, diced
  • 2 cups of red bell peppers, diced
  • 2 cups of cabbage, shredded
  • 1 cup of carrots, diced
  • 1 cup of cauliflower florets
  • 1 cup of celery, diced
  • 1/4 cup of pickling salt
  • 2 1/2 cups of white sugar
  • 2 1/2 cups of apple cider vinegar
  • 1 1/2 teaspoons of mustard seeds
  • 1 1/2 teaspoons of celery seeds
  • 1 teaspoon of turmeric
  • 1/2 teaspoon of ground ginger

Instructions

  1. Begin by combining the diced green tomatoes, onions, green and red bell peppers, cabbage, carrots, cauliflower, and celery in a large mixing bowl.
  2. Sprinkle the pickling salt over the vegetables and cover them with cold water. Allow them to sit overnight, or for at least 12 hours.
  3. The next day, drain and rinse the vegetables thoroughly to remove excess salt.
  4. In a large pot, combine the sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, and ground ginger. Bring the mixture to a boil.
  5. Add the drained vegetables to the pot and simmer for about 10 minutes, or until the vegetables are tender yet still crisp.
  6. Spoon the hot chow-chow into sterilized jars, leaving a 1/2-inch headspace. Seal the jars tightly with lids.
  7. Process the sealed jars in a boiling water bath for 10-15 minutes to ensure proper preservation.
  8. Let the jars cool and store them in a cool, dark place for a few weeks to allow the flavors to meld.

Amish Chow-Chow is a burst of color and flavor that can brighten up any meal. It pairs wonderfully with grilled meats, sandwiches, or even a simple bowl of beans. The unique blend of pickled vegetables offers a delightful combination of tanginess and sweetness, making it a beloved addition to the Amish culinary repertoire.

Amish Chow-Chow is more than just a pickle; it’s a testament to the Amish commitment to using local, seasonal ingredients and preserving the bounties of the harvest season. By preparing this delightful relish, you not only enjoy a delicious and tangy condiment but also honor the enduring traditions of the Amish community. So, bring some Amish charm to your table by making a batch of this pickled medley, and savor the vibrant flavors of history.

Old-Fashioned Amish Soft Pretzels Recipe

Written by Dennis Regling in Amish Recipes

Old-Fashioned Amish Soft Pretzels Recipe

Old-Fashioned Amish Soft Pretzels Recipe

When it comes to comfort food, few things are as universally loved as a soft, warm pretzel. One particular variety that stands out for its time-tested goodness is the Old-Fashioned Amish Soft Pretzel. Rooted in Amish culinary traditions that have been passed down through generations, these pretzels embody the spirit of simplicity and deliciousness. In this article, we will unravel the history, ingredients, and preparation of this classic treat, inviting you to bring a slice of Amish tradition into your kitchen.

The Amish community, known for their dedication to a simple and self-sustaining way of life, has a culinary heritage that mirrors their core values. Their recipes are straightforward, focusing on seasonal, locally sourced ingredients. The Old-Fashioned Amish Soft Pretzel is no exception.

A Taste of History

While the exact origins of the Amish soft pretzel may not be well-documented, the tradition of pretzel-making has deep roots in Pennsylvania, where many Amish communities are based. The pretzel’s iconic knot shape is thought to symbolize arms crossed in prayer, signifying the religious faith of the bakers who created it.

Ingredients

To create Old-Fashioned Amish Soft Pretzels, you will need:

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups warm water (110°F or 45°C)
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 large egg, beaten, for egg wash
  • Coarse sea salt, for topping
  • 1/4 cup baking soda

Instructions

  1. Begin by dissolving the yeast in warm water, stirring gently. Allow it to sit for about 5 minutes, or until it becomes frothy.
  2. In a separate bowl, combine the salt, sugar, and all-purpose flour. Pour the yeast mixture into the dry ingredients, and mix until a dough forms.
  3. Knead the dough on a floured surface until it’s smooth and elastic, which should take about 5-7 minutes. Place the dough in a greased bowl, cover it with a clean cloth, and let it rest for 30 minutes.
  4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  5. In a large pot, bring about 2 quarts of water to a boil. Stir in the baking soda.
  6. Divide the dough into smaller portions and roll each one into a long rope. Form the rope into a pretzel shape and place it on the parchment-lined baking sheet.
  7. Dip each pretzel into the boiling water and baking soda mixture for 20-30 seconds. Remove and place them back on the baking sheet.
  8. Brush the pretzels with the beaten egg wash and sprinkle them with coarse sea salt.
  9. Bake the pretzels in the preheated oven for 12-15 minutes, or until they turn golden brown.
  10. Allow the pretzels to cool slightly before serving.

Savoring Tradition

Old-Fashioned Amish Soft Pretzels are the epitome of comfort food. They boast a delightful contrast of crispy, salty exteriors and soft, warm centers. Whether you serve them with mustard, cheese, or simply enjoy them as they are, you’re sure to appreciate the warmth and simplicity of this Amish tradition.

Conclusion

The Old-Fashioned Amish Soft Pretzel recipe showcases the timeless appeal of Amish culinary heritage. It’s not just a recipe but a testament to the values of simplicity, quality, and tradition that the Amish community holds dear. So, if you’re looking to embark on a culinary journey back in time, try making these delectable soft pretzels and experience the flavors that have been cherished by the Amish for generations.

Authentic Amish Pumpkin Coffee Cake: A Fall Treat

Written by Dennis Regling in Amish Recipes

Amish Pumpkin Coffee Cake

Indulge in the warm embrace of our Amish Pumpkin Coffee Cake, a truly irresistible delight. This exquisite creation is an ode to the flavors of fall, boasting an extra-moist texture infused with a symphony of autumn spices that will transport your taste buds to a cozy fireside gathering. Immerse yourself in the rich, comforting essence of pumpkin, a key player in this delectable treat.

What sets our Pumpkin Coffee Cake apart is its perfectly balanced composition. A crown of crunchy crumble topping adds an exciting textural contrast to the moist cake beneath. And if that weren’t enough, a drizzle of maple cinnamon glaze provides a sweet and aromatic finish, elevating every bite to a culinary masterpiece.

Ideal for any occasion, this coffee cake shines as the star of your brunch spread or as a delightful dessert to savor. Pair it with a steaming cup of coffee or a fragrant herbal tea, and you’ll discover a taste of autumn that’s truly unforgettable

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ tablespoons pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • 1 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin puree
  • ⅓ cup sour cream, or plain greek yogurt
  • 1 cup whole milk

Crumb Topping:

  • 2 cups all-purpose flour
  • 1 ⅓ cup granulated sugar
  • 1 ½ teaspoon cinnamon
  • 1 ½ sticks (3/4 cup) unsalted butter, melted

Cinnamon Maple Glaze:

  • ¾ cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon water, or milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

Instructions 

  • Preheat oven to 350°F. Grease a 9X13-inch baking pan with non-stick baking spray. Set aside.
  • Crumb Topping: In a medium-sized bowl, combine the flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Set aside.
  • In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
  • In a large bowl or stand mixer, cream the butter and sugar together until light and fluffy, about 2 minutes. Beat in the eggs until smooth, then stir in vanilla, pumpkin, and sour cream.
  • Beat in flour mixture alternating with milk, until batter is well combined.
  • Pour batter into prepared 9×13 baking pan. Top batter with prepared crumb topping and spread into an even layer. Gently press into top of cake with your hands.
  • Bake for 50 to 55 minutes, or until a toothpick inserted into center of cake comes out clean. (If your cake starts to brown too much on top, cover lightly with foil to prevent browning.)
  • Let cake rest for 15 minutes (or cool completely if you prefer).
  • Cinnamon Maple Glaze: Whisk to combine all ingredients in a small bowl until smooth. Drizzle over the top of a warm or cooled cake. Slice and serve as desired.