Why is amish food so good

It taught me to cherish the crunch of warm granola sprinkled over peaches my mother had canned. And hooray for real maple syrup after many mornings of Economy Pancake Syrup page 77 made with brown sugar, water, and cornstarch. Now, I go in search of my heritage at warm bakeries in Amish country hamlets. I want the sweetened idea of these Amish breakfast goods. I want the American vision of the Amish breakfast table, and I get it.

Extra Crispy Logo. How the Amish Do Breakfast. By Rachel Yoder Updated February 13, It helps to remember that the average Amish family has eight children, according to the book, and when you feed all of them along with other family and friends you can run through cookies before you know it. It also helps to recall the Amish lifestyle involves a lot of physical work, and they need the calories provided in these gems of peanut butter, chocolate, vanilla and butter.

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Careers Advertise Legal Contact. Putting a pie together in this method is definitely fresher and better tasting than the ones that a commercially produced and frozen for later baking. I would imagine Erik, is what you found in the Kroger store was one that was frozen and baked on the premises. We have the same food distributors but they have since gone in house and have started making their own fillings both to use in their pies and also canned to sell to their customers.

I live in Northeast Missouri close to the Iowa state line, where many Amish communities abound. It depends on who is doing the cooking.

I have to say that sometimes I can tell the difference and its not a good thing in some cases. It was nothing more than red colored cornstarch. It was totally disgusting. There was not one single piece of rhubarb that we could see or taste and we threw it away. Another example of Amish made bakery is the loaves of bread we got thru them. They molded fast which tells me its fresh which is great, but you cant slice it and use it for sandwiches because it crumbles apart too bad.

They get most of their milk from Amish farms and make most of their own cheeses on premises. You can watch them during the weekdays thru large windows into the factory. This cheese is much better than another well known cheese company who portrays itself as being Amish but is not. Also, the cheese at the Co-op is live food and it goes bad faster than store-bought cheese but to me, that is telling me that it is a real food with life, not a food like substance.

Sometimes too greasy or fatty. Definitely, it is the one cooking, along with the ingredients that they use, that makes the difference — Amish or not Amish! During the summer when the wood cook stove is not capable of hot oven temps, a raised fire grate is used for cook top only my wife uses a gas oven.

Like electric, home and commercial ranges all have vents and allow air circulation around food. Most are designed to crack the bottom broiler or storage door when in use for proper circulation. The difference with coal or wood fired ovens, is the oven door has the same gasket seal as the firebox. There is no air circulation in a wood or coal fired cookstove.

This steams the food as well as bakes it. Browning things are done on the stove top, after baking. You must be aware of keeping your face and body back when opening the oven door due to steam as well. Baking a ham, roasting turkey, chicken or other meats with moisture, you must place towels on the floor in front of oven door, since when opened to baste or check food, the door cools and condensates the moist atmosphere in the oven, and it actually drips off the interior of oven door onto the floor.

So there is a big difference in summer and winter food. Comparing notes with Amish wives, my wife has found certain brands make a huge difference. Root Beer extract To perfect her ShooFly, she has experimented with combinations of clear and dark Kero Syrup as well as different molasses of different strengths.

Original, Full Flavor, Mild….. Very informative, Mr. WOW…never cooked on a wood stove, before, and seems like a lot to know and learn about them, and I bet there is a difference in meal quality, etc. I have used gas stoves, however, which I like using. Thanks for sharing! Love this gal.. This summer my daughter was up visiting from North Carolina with her husband. Anyway, they decided to get a room at an air-conditioned motel in Kenton.

Mark was kind of showing them around. Well, they asked directions and made it there. Mark said it was like an inferno inside. Mark said he figured it must have been inside. When he got outside, the temp outside felt polar to him. Everyone around here, Amish and English, has access to local fresh fruits and veggies right from the farm, big brown Amish eggs, maple sugar, honey, and cheese. And our local pie ladies are legendary.

However my grandmother grew up with a German grandmother who was from Pennsylvania. My grandmother encorporated the German, midwest and African American cuisines together and most of the time she cooked from scratch.

Even when it was just her and my grandfather. My mother was pretty much the same. In short I agree with most everyone else that it is probably the repetition,the fact that they make it with love and that they use fresh or canned items instead of going to the box for their dishes that makes their food so memorable. I heat and cook on an Amish built wood cookstove, Bakers Choice, most of the year.

When i go visit the MS amish, they all still cook on wood cookstoves, and Yes there is a big difference in their food. Also, for those of you not from the rural areas, home canned and cooked food does not taste like store bought. I have lots of fresh egg customers, who say fresh is best. These same people are the first to buy produce when the garden starts. I am going to tell you something not want to hear. I LOVE my community but this is the truth! Amish women mostly use shortening not lard in their pies.

Especially if they are make a lot of them. Many, many, many times they use bulk pie fillings and they love to put canned creaam of mushroom soup in everything!! I am Beachy Amis h-Mennonite and I have made lots and lots of fry pies and whole pies with both Amish old and New order and Mennonite ladies and anyone who is making them in quantity typically is going to do it the cheapest way they can.

Kroger does have good pies….. I asked…. They also have a pretty good pizza….. I usually only buy Amish bakery items…. I can make a much better peanut butter pie than that was…. First of all he wanted to comment on Amish restaurants. There are very, very few actual Amish owned restaurants. Most Amish ordnungs would not permit electricity from off the grid and a restaurant would just about have to have that. They can be owned by English, former Amish, or more liberal Plain churches. As to Amish cooking it might surprise you.

Taco salads, burritos, tacos, etc. Also, all kinds of casseroles, chicken, ham, etc. A popular dish to fix for large crowds is scalloped potatoes and ham chunks. Mark probably cooks more of what people think of as Amish food than most of the Amish do. My wife learned how to cook from her mother who lived beside us or with us the last twenty or so years of her life. While some have had the fortune of spending a day touring Amish farms and homesteads, it's not often that their traditional foods are something everyone has the opportunity to experience.

Furthermore, there's a stigma that the Amish have typical, sometimes bland food, similar to European cuisines - and this is so far from true.

While the cuisine is simple, its also wholesome, comforting, and flavorful. Many dishes we know and love came from the Amish, including variations on Dutch apple desserts, beef and noodles, and even soft pretzels!

There are many crave-worthy foods the Amish incorporate into their weekly menus and foodies might just be surprised when they realize how old their favorite meal actually is. While some recipes have evolved over the years, traditional dishes have still remained a staple of the lifestyle, and these are the best of the best from Amish country.

The most traditional Amish food is likely to be found in Lancaster County, Pennsylvania, and that's likely where one is bound to find a dish called scrapple. It can occasionally be found in old-fashioned diners as well, but it's a rare find, to say the least. This dish is as unusual as it sounds, and also goes by the name of Pannhaas, which translates to "pan rabbit" - don't worry, there's no actual rabbit in it.