“Pizza Hut” Pizza Crust                                    Yield: 2 large crusts
Favorite Recipes from the families of Antrim Mennonite Church
2 pkgs. yeast                          2T.sugar
2/3 C. warm water                   1/4 tsp. garlic salt
2tsp. sugar                              1/2 tsp. oregano
2C. cold water                          6 1/2- 7C flour
3T. corn oil
Sprinkle yeast over warm water. Stir in sugar. Let stand for 5 minutes, or until bubbly. Combine remaining ingredients with 1/2 cup flour. Beat into smooth batter. Add yeast, then add remaining flour until dough is workable. Knead until smooth and elastic. Let rise until doubled. Punch down and shape to fit two 15″ round pans (heavy iron skillet can be used) that have been greased with 1/4 cup oil (or less) and dusted with cornmeal. Do not push dough up the sides of the pan. Let rise about 20 minutes in a warm place. Bake at 475* to 480* for 8 to 10 minutes.
This has been one of my favorite pizza crusts ever!! 🙂
Cherry Fluff                                                             Yields: 12-16 servings.
From Taste of Pinecraft by Sherry Gore – From Mrs. Paul E. (Mary) Miller
1 (8oz) container whipped topping
1 (14oz) can sweetened condensed milk
1 (20oz) can crushed pineapple, drained
1 c. chopped nuts
1 (21 oz) can cherry pie filling
Combine all ingredients in a large bowl and mix well. Chill overnight.
Blueberry Crisp                                                            Serves 8-10 people
The Victorian Table (Faith Haven Christian Fellowship, Falkville, Al)
 3C. blueberries, fresh or frozen              1/4tsp. salt
1 1/2C. brown sugar, divided                    1C. flour
1/2C. Margarine
Mix blueberries with half the sugar and spread in greased 8″ x 12″ glass baking dish. Cream margarine and remaining sugar together. Add salt and flour; mix well. Spread mixture over berries. Bake at 350* for 15-20 minutes, or until top is lightly browned. Serve with whipped cream or ice cream. A quick and easy dessert! 
Note: If using frozen blueberries, sprinkle with a little minute tapioca. Serves 8-10 people
Key Lime Dessert                                            Yield: 20-22 servings
From Taste of Pinecraft by Sherry Gore – From Esther Shlaback – Sarasota, Florida
2 c. graham cracker crumbs
1 c. sugar
1 c. margarine, softened
1 lb. cream cheese
1/3 c. lime juice
2 cans sweetened condensed milk
2/3 c. lemon juice
Mix crust ingredients and press in bottom of a 9″ x 13″ pan. Beat cream cheese, then add milk until nice and smooth, then slowly add juice until well mixed. Pour over crust immediately. The juice makes it harden quickly. Top with thickened fruit. Blueberry and raspberry are both delicious choices. *You can adjust the amount of lime and lemon juice to suit your taste.
Sour Cream Cherry Cake                          Makes 8 Servings            
  from Amish Cooking (no author)
1 (9 ounce) package yellow cake mix
1 egg1 1/2 cups reduced fat (2%) milk, divided
1 (3 1/2 ounce) package vanilla pudding mix1/2 cup dairy sour cream
1/2 teaspoon grated lemon peel
2 cups pitted Northwest fresh sweet cherries
2 tablespoons currant jelly, melted
Mint sprigs
1 cup sweetened whipped cream (optional)
Prepare yellow cake according to package directions using egg and 1/2 cup milk. Pour batter into flan pan and bake according to package directions. Prepare vanilla pudding according to package directions using 1 cup milk; remove from heat and stir in sour cream and lemon peel. When cake is cool, fill with vanilla pudding. Top with cherries; brush with melted jelly. Garnish with mint. Serve with whipped cream, if desired.
Rhubarb Coffeecake 
From The Amish Cook by Elizabeth Coblentz 
1/2 cup shortening
1 1/4 cups plus 1/3 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 1/2 teaspoons lemon juice or apple cider vinegar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups finely chopped fresh rhubarb
2 teaspoons ground cinnamon
1 teaspoon melted butter
Preheat the oven to 375 degrees. Cream the shortening, 1 1/4 cups of the brown sugar, the eggs and vanilla in a bowl. In a separate bowl, combine the milk and lemon juice. Add this to the sugar mixture and stir well. Add the flour, baking soda, and salt and stir until the flour is moistened. Mix in the rhubarb. Pour the batter into a greased 9 inch square pan. In a separate bowl, mix together the remaining 1/3 cup brown sugar, the cinnamon, and the butter and sprinkle over the top of the batter. Bake for 35 to 40 minutes, until golden brown in color.Serve warm or cold.
Amish-Dutch Funnel Cake 
1 egg
2/3 cup milk
2 teaspoons granulated sugar
1 1/3 cups all-purpose flour
1/4 teaspoon salt
3/4 tablespoon baking powder
Heat deep fat to 375 degrees F. Beat egg and add milk. Sift sugar, flour, salt and baking powder together. Add egg and milk mixture and beat until smooth. Pour batter into funnel, holding finger over bottom. Allow batter to run out of funnel into deep fat. Make swirls in fat from center out. Cake may be made to size wanted. Fry until golden brown. Drain on paper towels. Serve with confectioners’ sugar.
Dairyland Casserole                                  Makes 10 -12 servings
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Good Thomas
8 oz noodles
1 1/2 lb. ground beef
2 cups tomato sauce
1/2 tsp. worchestershire sauce
1/3 cup onion, chopped
1 Tbsp. green pepper, chopped
8 oz. cream cheese
1 cup cottage cheese
1/2 cup sour cream
3 Tbsp. melted butter
1. Cook noodles until tender. Drain and set aside.
2. Brown beef. Add tomato sauce, worchestershire sauce, onion and pepper.
3. Combine cheeses and sour cream.
4. Butter large casserole. Pour in half of the noodles. Add cheese and cream mixture and cover with remaining noodles. Top with beef mixture. Drizzle melted butter over top. Bake at 350 degrees for 30 – 45 minutes.
Amish Ship Wreck 
1 pound ground beef Kidney beans
1/2 cup leftover cooked rice Potatoes, sliced (partially cooked or raw Onion, sliced (optional) 
1 large can tomato sauce Brown beef.
 Layer in casserole the browned meat, sliced potatoes, kidney beans and onion rings, if desired. 
Then repeat with a second layer. Sprinkle with the rice and pour on tomato sauce. Bake at 350 degrees F about 1 hour. Serves 8 to 10.
Oatmeal Whoopie Pies                          Makes 3 dozen sandwich pies
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
2 cups brown sugar
3/4 cup butter or shortening
2 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
3 Tbsp. boiling water
1 tsp soda
2 1/2 cups flour
2 cups oatmeal
1. Cream sugar and shortening.
2 Add eggs: then add salt, cinnamon, and baking powder. Add soda dissolved in hot water. Gradually add flour and oatmeal.
3. Drop batter by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until brown.
1 egg white, beaten 1 tsp. vanilla2 Tbsp. milk 1 cup 10x sugar
1. Mix, then add one more cup 10x sugar and 3/4 cup shortening.2. Spread dab of filling on flat side of cooled cookie. Top each with another cookie to form a sandwich pie.
Chocolate Whoopie Pies                                  Makes 4 dozen sandwich pies
From the cookbook From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
2 cups sugar
1 cup shortening
2 eggs
4 cups flour
1 cup baking cocoa
2 tsp. vanilla
1 tsp. salt
1 cup sour milk
2 tsp. baking soda
1 cup hot water
1. Cream sugar and shortening. Add eggs.
2. Sift together flour, cocoa, and salt. Add alternately with sour milk. Add vanilla. Dissolve soda in hot water and add last. Mix well.
3. Drop by rounded teaspoons onto cookie sheet. Bake at 400 degrees for 8 – 10 minutes.
4 Make sandwiches from 2 cookies filled with Whoopie Pie Filling (see Oatmeal Whoopie Pie recipe). Recipe for filling will need to be doubled for this batch of cookies.
Pumpkin Whoopie Pies                                    Makes 3 dozen sandwich pies
From the cookbook From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
2 cups brown sugar
1 cup vegetable oil
1 1/2 cups cooked, mashed pumpkin
2 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 Tbsp. cinnamon
1/2 Tbsp. ginger
1/2 Tbsp. ground cloves
1. Cream sugar and oil.
2. Add pumpkin and eggs. Add flour, salt, baking powder, soda, vanilla, and spices. Mix well.
3. Drop by heaping teaspoons onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
4. Make sandwiches from 2 cookies filled with the Whoopie Pie Filling recipe (see Oatmeal Whoopie Pie recipe).
Variation:Adding 1/2 cup black walnuts (ground) gives these cookies a special delicious flavor.

1 c. butter-flavored shortening or margarine
3 c. brown sugar
4 eggs
2 teaspoons vanilla
1 teaspoon salt
1-1/2 teaspoon soda
2 teaspoons cinnamon
¼ teaspoon nutmeg (optional)
2-1/2 c. all-purpose flour
3 c. quick oats (uncooked)

Cream together shortening and sugar. Add eggs one at a time, beating well after each one is added. Beat in vanilla. Sift together salt, soda, cinnamon, nutmeg and flour. Add the flour mixture and quick oats to the creamed mixture. Bake at 350 9-11 minutes. Do not allow cookies to get golden brown. Bake cookies until they look set on top. This is an easy cookie to over bake so be careful.

3 egg whites, beaten stiff
4 teaspoons flour
3 teaspoons vanilla
6 Tablespoons milk
1 c. shortening
4 c. powdered sugar

Beat egg whites until stiff. Add milk, flour, vanilla and 2 c. of the powdered sugar. Beat and then add shortening. Add the remaining 2c. powdered sugar and beat really well.

I got this recipe from a bed and breakfast. The owner’s mom in law is Amish and she posts her recipes all the time.

Soft Pretzels                                                 Makes 16 large pretzels
From Amish and Mennonite Kitchens by Phllis Pellman Good and Rachel Thomas Pellman
2 pkgs. dry yeast
1 1/2 cups warm water
4 1/2 cups flour
Soda Solution
1/2 cup warm water
2 tsp. soda
1. Dissolve yeast in water. Add salt and flour. Knead until smooth. Cover with a cloth and let rise about 15 minutes.
2. Divide dough into 16 portions. Roll each piece into narrow rolls and shape pretzels. Dip each pretzel in soda solution and sprinkle with salt. Place on greased cookie sheets. Bake at 450 degrees for 15 – 20 minutes.
Uncooked Fudge Candy                                       Makes about 1 3/4 lbs.
From Amish and Mennonite Kitchens by Phllis Pellman Good and Rachel Thomas Pellman
1 lb. confectioner’s sugar
1 cup butter, melted
1/2 cup crunchy peanut butter
1/2 cup cocoa
1 tsp. vanilla
pinch of salt
1. Combine all ingredients. Mix well.
2. Spread into greased pan. Cool. Cut into squares.
” AMISH WINE ( red beet)
I went to an amish home tonight and the guys wife makes wine…he offered me a taste of 2 different kinds. Peach and red beet….they were both better than anything I make. I asked how she made the beet cause it was VERY good….1 quart of beet juice…2 pounds of sugar ( husband said 3… he may be right as it was pretty sweet)and add water to one gallon….a packet of bread yeast. let it go until it ” quits working” then drink it… Here I follow recipes and use sorbates and sulphites and proper yeast and hers kicked the crap outta mine…..” From
Homemade Apple Butter                                       Makes 25 gallons
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman
40 gallons apple cider
40 bushels apples
40 lbs sugar
1. Heat cider to boiling at 5:30am.
2. Peel, core, and slice apples. At 2:30pm add 1/3 of apple slices. After this addition the mixture must be stirred constantly.
3. At 3:30 pm add another 1/3 of apples. Add sugar gradually.
4. At 4:30 pm add the remaining apples.
5. Continue stirring mixture until about 8:00 pm or until apple butter is thickened.
Pour into jars and seal.
Chow Chow                                           Makes about 22 pints
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
1 qt. green string beans
1 qt. yellow string beans
1 qt. celery, chopped
1 qt. kidney beans
1 qt. yellow corn
1 qt. carrots, diced
1 qt. lima beans
1 qt. navy beans
1 qt. cauliflower
1 qt. small pickles
12 red peppers, chopped
3 small onions, minced
3 lbs. sugar
2 tsp. mustard seed
2 tsp. celery seed
2 qt. white vinegar
1 qt. water
2 Tbsp. pickling spice
salt to taste
1. Cook all vegetables separately until soft but not mushy. Drain and rinse.
2. Make a syrup by combining sugar, mustard seed, celery seed, vinegar, and water. Tie pickling spice in a cloth bag and add to liquid. Bring to a boil. Remove spice bag and add to vegetables. Allow to come to a boil again. Pack chow chow into jars and seal.
German Hot Potato Salad  from Betty Groff’s Pennsylvania Dutch Cookbook.
Makes 6 – 8 servings
6 slices bacon
2 tablespoons cornstarch
1/4 cup water
1 cup chopped onion
3/4 cup diced celery
2 teaspoons salt
1 teaspoon granulated sugar
1/8 teaspoon freshly ground black pepper
1/2 cup cider vinegar6 cups firm potatoes (red skins are great), cooked, peeled, diced and still hot
6 large pimento-stuffed green olives or 12 small green olives, sliced
Fry the bacon in a large, heavy skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserve the bacon fat. Dissolve the cornstarch in the water. Saute the onion and celery in the bacon fat over medium heat about 5 minutes until the onions are translucent. Add the salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add the vinegar and bring to a boil over medium heat for 3 minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot, garnished with sliced stuffed olives.
Note: It takes 8 medium-sized potatoes cooked in salted water for about 30 minutes to make 6 cups of diced potatoes. They may be cooked in the skins and peeled while still hot.
Variation: For added flavor, cook the potatoes in chicken stock instead of water.
Cucumbers and Onions                                           Makes 4 – 6 servings
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
2 medium cucumbers
2 medium onions
2 – 3 Tbsp. mayonnaise
1 Tbsp. sugar
1 Tbsp. vinegar
1. Peel cucumbers and slice thin. Layer in a shallow dish, sprinkling each layer with salt. Let stand overnight.
2. In the morning, drain cucumbers and rinse. Let dry on paper towels.
3. Slice onions thin. Mix gently with cucumber slices.
4. Beat together the mayonnaise, sugar, and vinegar until creamy. Stir into mixed cucumbers and onions. (The dressing should be plentiful so the salad is creamy. Increase amounts of dressing ingredients proportionally, if needed.)
Sunset Salad                                                            Makes 6 servings
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
1 – 3 oz. package orange gelatin
1/2 tsp. salt
1 cup boiling water
1 cup cold pineapple juice
1 Tbsp. lemon juice or vinegar
1 cup crushed pineapple, drained
1 cup carrots coarsely grated
1. Dissolve gelatin and salt in boiling water. Add pineapple juice and lemon juice.Refrigerate until mixture begins to jell.
2. Fold in pineapple and carrots. Return to refrigerator until fully jelled.
3. Cut into squares and serve on a lettuce leaf.
Ham Salad                                                                   Makes 20 servings
From Amish and Mennonite Kitchens by Phyllis Pellman Good and Rachel Thomas Pellman.
2 1/2 lb. ham, chopped or ground
1 1/2 dozen eggs, hard cooked and chopped
Mix together lightly.
1 cup sugar
3/4 cup vinegar
1 egg, beaten
1 1/2 Tbsp. flour
1/2 tsp. salt
1 tsp. prepared mustard
1 cup milk
1. Heat sugar and vinegar to the boiling point. Add the remaining ingredients, stirring until smooth. Cook til thickened. Cool.
2. Stir dressing into ham and eggs.
3. Serve on lettuce or in sandwiches.
Tropical Chicken Salad                                             Yield: 4 – 6 servings
From Taste of Pinecraft by Sherry Gore – From Esther Martin – Martinsburg, PA
2 c. cubed chicken, cooked
2 lg. firm bananas, sliced
1 c. chopped celery
1 (11oz) can mandarin oranges, drained
1 c. mayonnaise
1/2 to 1 tsp. curry powder
1/2 c. flaked coconut
1 (20oz) can chunk pineapple, drained salad greens, optional
3/4 c. salted peanuts or cashew halves
Place chicken and celery in a large bowl. Combine mayonnaise and curry powder. Add to chicken mixture and mix well. Cover and chill for at least 30 minutes. Before serving, add the pineapple, bananas, oranges and coconut; toss gently. Serve on salad greens if desired. Sprinkle with nuts. 
Bacon Chicken Salad
From Taste of Pinecraft by Sherry Gore – from Mrs. Fremon (Sarah) Miller
1/2 c. mayonnaise
4 c. cut-up spinach
5 Tbsp. bbq sauce
2 tomatoes, cut & diced
3 Tbsp. chopped onion
1 1/2 lb. Boneless, skinless chicken breasts 
1/2 tsp salt
10 bacon strips, cooked & crumbled
1/4 tsp pepper
4 c. cut-up lettuce 
1/4 tsp. Liquid Hickory Smoke
shredded cheese, if desired 
Mix first 6 ingredients well and refrigerate until ready to serve. Chicken can be grilled and cubed. Cool. Mix salad ingredients together and enjoy.
Amish Potato Salad
From The Amish Cook by Elizabeth Coblentz
3 hard boiled eggs, cooled
3 cups cooked, diced and chilled potatoes with skins on
3/4 cup Miracle Whip or mayonnaise
1 1/2 teaspoons yellow prepared mustard
2 tablespoons apple cider vinegar
1/4 small onion, chopped fine
3/4 cup sugar
1 teaspoon salt
1/2 cup chopped celery
2 tablespoons milk
Peel the eggs and mash them with a potato masher in a large bowl. Add the potato, salad dressing or mayo, mustard, vinegar, onion, sugar, salt, celery and milk and mix well. The salad will be moist.
Hint: More celery can be added if your taste prefers it. The salad will keep in the refrigerator for several days.
Schnitz Und Knepp                                                         Yield: 6 servings
From Betty Groff’s Pennsylvania Dutch Cookbook
3 pounds smoked ham butt or end1/2 pound sliced dried apples (the schnitz)
6 cups water
2 tablespoons light brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 recipe Knepp (to follow)
Place the ham, apples, water, brown sugar and spices in a 6-quart Dutch oven or heavy kettle. Cover and bring to a boil. Simmer over medium heat for about 1 1/2 hours or until the ham is tender. (If you are using a precooked ham, it will only take 30 to 45 minutes.) Remove the ham from the broth and let cook enough to debone, remove the fat, and cut in bite-size pieces. Prepare the knepp dough. Return the cut meat to the broth and bring to a full boil over medium high heat. Continue with this heat until all athe dumplings are added. There must be enough liquid to boil the dumplings, so add extra water if necessary. Drop the dough by tablespoonsful into the boiling broth. Cover with the lid and simmer over low heat for 12 minutes. DO NOT PEEK OR LIFT THE LID! Remove the knepp with a slotted spoon and set aside while pouring the ham and apples into a heated bowl or deep platter. Arrange the knepp around the sides and serve at once.
Knepp                                               Yield: 6 servings or 10 dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons (1/4 stick) butter or vegetable shortening, at room temperature
1 1/2 cups milk
Sift the flour, baking powder, and salt together in a large mixing bowl. Cut in the butter with a pastry blender or your fingers. Add the milk and stir until the dough is smooth. Drop by tablespoons into a large pot of boiling water or the liquid in which the ham is cooking. cover the pot with the lid and simmer over medium heat for 12 minutes. DO NOT LIFT THE LID during cooking. Remove with a slotted spoon, drain, cover and keep hot until serving.
I pray that each of you have had a very blessed day!! I have shared some recipes that I like or would like to try. Hope each of you enjoy them! 🙂 I’ve had a great week.. A busy one but a good one! Went to a friend of ours and got milk.. Then me and mom made some cheese and butter out of it.. More of mom though.. Haha I dont really know how to do everything just yet but I’m still learning.. 🙂 Today I helped mom make bread! I’m slowly learning that.. But I know one day it will really pay off with all this learning! 🙂 haha I’ve thought many times about getting down my Mennonite Home Economics books and going through them again.. There’s so much to learn.. Haha 🙂
Well I pray that each of you have a blessed evening and a blessed Sunday!!


Hello all! I know everyone has probably been wondering where I’ve been and why I haven’t been posting/updating my blog. Ha well here’s why.. I’ve been so busy the last couple of months. Busy with helping mom with canning, gardening, sewing, and pretty much anything around the house.. We have a swimming pool now so every free chance I get I always go swimming!! Haha.. It’s sure been nice having a pool and I am thankful that my dad could help us get it for our birthdays! 🙂

I can’t believe in 4 short months I’ll be 24!! I can’t believe how the time sure flies! Haha I know that might sound so hilarious but it’s so the truth! I look back at when I turned 18 and how far God has brought me over the years and I’m so blessed!! I’m so excited to see where God leads me this next birthday and every birthday for the rest of my life!

Last week I found out a dear friend of mine passed away suddenly.. I’m so sad about her passing away! And I know that she was 71. But she always had an encouraging word every time on Facebook! And I always looked forward to seeing things she’d post on Facebook.. She will be greatly missed! Please keep her family and friends in your prayers as they go through this time with the funeral tomorrow..

Well I guess I’ll go for now.. I’ll try and post more often..