Category Archives: Amish Foods

Aug 01

Oatmeal Whoopie Pie

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Today Tim and I went to Amish country here in southern Maryland to get some vegetables and eggs. While we were at Zimmerman’s Country Store ( a small Amish General Store in Loveville) ,I decided to pick up a few Oatmeal Whoopie pies for Tim and I. They are fantastic. So I decided to try and come up with my own version as the ones we had earlier today. Mine a very good. So I hope ya’ll will give them a try and let me know what ya’ll think. Maybe one day soon I will get the authentic Amish recipe and share that with ya’ll.

AMISH OATMEAL Whoopie Pie:

3 cups brown sugar
1 cup butter , softened
4 eggs
2 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt

1 teaspoon cinnamon
3 cups oats
Cream sugar and butter for 5 minutes. Add eggs and vanilla. Sift together flour, baking soda, cinnamon, and salt. Mix into creamed mixture. Stir in oatmeal.
Roll into balls and flatten on sheet.
Bake at 350 until done. I am guessing about 8 to 10 minutes (You will just have to watch the cookies closely as you want to then to get brown but cooked. I baked until no longer shiny, but not brown.)

Filling Mix:
3 egg whites,beaten
4 cups powdered sugar
1 1/2 cups shortening
5 Tablespoon flour
4 Tablespoon milk
2 teaspoon vanilla
Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard – several minutes at high speed. Thoroughly mix in beaten egg whites.

How to assemble Whoopie Pies:
Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap. Will keep about 3 or 4 days on the counter or about a week wrapped and stored in an air tight container.

As Always use caution when eating raw egg products.

Jun 13

Roast Beef Shortcake

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This is a recipe that I got one day on a trip to the Pennsylvania Dutch Country. I do not remember which Amish community I was in that day but I decided to have lunch at the little restaurant they had. It was the most delicious meal I had had in a long time. The atmosphere was great nice and homey, the people were very friendly and the service was the way it should be everywhere PERFECT nothing needed to be asked for. They were happy to serve you and grateful you were there.

I enjoyed the meal and decided to ask for the recipe not really expecting this tall gray haired Amish women to come out and sit at my table and give me the recipe for the Roast Beef Shortcake that I had just enjoyed so much.She had the recipe memorized and I had to find a flip memo pad in my purse and a pen( no easy task with my jumbled purse that day)

When I finally found what I was looking for she began to tell me the recipe and the story of how she got the recipe from her mother who got it from her grandmother and so on. I could not believe the kindness of this beautiful women whom I had never met sitting here sharing a family recipe with me a total stranger.

I have made this dinner several times and it is truly delicious. Especially when I remember where I got this terrific recipe and what a wonderful time I had that day.

So I am going to share this recipe with ya’ll. I hope you give it a try and let me know what ya’ll think.

Roast beef shortcake:

Biscuit recipe:

3 cups sifted all purpose flour sifted twice

2 tablespoons baking powder

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/3 plus 3 tablespoons solid vegetable shortening

3/4 to 1 cup milk

Meat Sauce recipe:

3 tablespoons butter not margarine

1/3 cup 3 tablespoons all purpose flour

salt and pepper to taste

3 cups milk or beef broth (milk is the better of the 2 choices)

3 cups of left over roast beef shredded or cut into cubes

2 Tablespoons fresh parsley

Pre heat the oven to 450.

Biscuits:

In a bowl whisk together the flour, baking powder,salt, pepper and thyme. Using the pastry cutter cut in the shortening, until it resembles coarse crumbs. Make a well in the center and add 3/4 cup of milk. Stirring vigorously to form a stiff dough. Do quickly and DO NOT OVER MIX.Transfer dough to a floured surface. Knead 4 or 5 times. Roll out into a thickness of 1/2 inch. Cut using a 4 inch donut cutter with a 2 inch hole cut out of the biscuit. Put the doughnuts and holes on a greased baking sheet, bake for 10 minutes or until golden brown.

Meat Sauce:

In a medium pan melt butter over a medium heat. Add the flour and salt and pepper. Cook 5 minutes stirring constantly.( Mixture will burn)Mixture will resemble a coarse crumbs. Slowly add milk, whisking continually until thickened. Add meat and parsley heat throughly.

When biscuits are done baking place the doughnut in the center of the place, ladle the meat sauce over the doughnut and place a baked hole on top. Sit back and enjoy.

I hope ya’ll enjoy this as much as I did so many years ago.

See ya’ll soon.

Oct 29

Amish Whoopie Pies

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Ingredients
2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup sugar
3 large eggs
2 teaspoon pure vanilla extract

1/8 teaspoon almond extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey’s

1teaspoon baking powder
3/4 teaspoon salt
18 large marshmallows

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking sheet.
Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Whisk the sugar, eggs,vanilla and almond extracts into the chocolate mixture until smooth.
Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
Store in tightly sealed container for up to 1 week.