Just imagine the aroma of fresh-baked bread and hearty stews simmering on the stove—that’s the soul-warming essence of Amish cooking. In this roundup, we’ve gathered 24 traditional recipes that bring homestyle comfort to your kitchen. From savory casseroles to sweet desserts, these dishes are perfect for anyone craving wholesome, made-from-scratch meals. Ready to cook up some tradition? Let’s dive into these delicious Amish favorites!
Amish Chicken and Noodles
Every home cook needs a comforting, hearty dish that feels like a warm hug, and Amish Chicken and Noodles delivers just that with its simple, from-scratch approach. Essentially, it’s a creamy chicken stew with homemade egg noodles, simmered to tender perfection in a rich broth. Let’s walk through each step methodically to create this classic comfort food.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– Whole chicken – 1 (about 4 lbs)
– Water – 8 cups
– Salt – 1 tbsp
– All-purpose flour – 2 cups
– Eggs – 2 large
– Milk – ¼ cup
– Butter – 2 tbsp
Instructions
1. Place the whole chicken in a large pot, add 8 cups of water and 1 tbsp salt, and bring to a boil over high heat.
2. Reduce heat to low, cover the pot, and simmer for 60 minutes until the chicken is fully cooked and tender.
3. Remove the chicken from the pot, let it cool for 10 minutes, then shred the meat into bite-sized pieces, discarding bones and skin.
4. Strain the broth through a fine-mesh sieve into a clean bowl, skim off any fat with a spoon, and set aside 6 cups of broth for the recipe.
5. In a mixing bowl, combine 2 cups all-purpose flour, 2 large eggs, and ¼ cup milk, stirring until a shaggy dough forms.
6. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic, adding more flour if sticky to prevent tearing.
7. Roll the dough into a thin sheet about ⅛-inch thick using a rolling pin, then cut into ¼-inch wide strips for noodles.
8. Bring the 6 cups of reserved broth to a gentle boil in the pot over medium-high heat.
9. Add the homemade noodles to the boiling broth and cook for 10 minutes, stirring occasionally to prevent sticking.
10. Stir in the shredded chicken and 2 tbsp butter, then reduce heat to low and simmer for 15 minutes until the noodles are tender and the sauce thickens slightly.
11. Taste and adjust seasoning with more salt if needed, but avoid over-salting as the broth is already seasoned.
12. Remove from heat and let sit for 5 minutes before serving to allow flavors to meld.
Velvety and satisfying, this dish boasts tender noodles that soak up the rich, savory broth, with shredded chicken adding a hearty texture. For a creative twist, serve it over mashed potatoes or with a side of crusty bread to soak up every last drop—it’s comfort in a bowl that’s sure to become a family favorite.
Classic Amish Meatloaf
Let’s dive into a comforting, hearty classic that’s perfect for a family dinner—this Amish-style meatloaf is straightforward, flavorful, and sure to become a staple in your kitchen. We’ll walk through each step methodically, so even beginners can achieve a moist, well-seasoned loaf with a tangy glaze. Follow along closely, and you’ll have a delicious meal ready in no time.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Ground beef – 2 lbs
– Onion – 1 medium, finely chopped
– Breadcrumbs – 1 cup
– Milk – ½ cup
– Egg – 1 large
– Salt – 1 tsp
– Black pepper – ½ tsp
– Ketchup – ½ cup
– Brown sugar – 2 tbsp
– Mustard – 1 tbsp
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a large bowl, combine the ground beef, chopped onion, breadcrumbs, milk, egg, salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing can make the meatloaf tough.
4. Transfer the mixture to the prepared loaf pan and press it down evenly.
5. Bake the meatloaf in the preheated oven for 45 minutes.
6. While baking, in a small bowl, whisk together the ketchup, brown sugar, and mustard until smooth.
7. After 45 minutes, remove the meatloaf from the oven and spread the glaze evenly over the top.
8. Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 160°F when checked with a meat thermometer.
9. Let the meatloaf rest in the pan for 10 minutes before slicing to allow the juices to redistribute.
Very moist and savory, this meatloaf boasts a tender crumb from the milk-soaked breadcrumbs and a sweet-tangy glaze that caramelizes beautifully. Serve it sliced warm with mashed potatoes and green beans, or try leftovers cold in sandwiches for a tasty next-day lunch.
Amish Potato Salad
Remember those classic potluck dishes that always disappear first? Amish potato salad brings that comforting, old-fashioned flavor to your table with its creamy dressing and tender potatoes. It’s a straightforward recipe that yields a satisfying side dish perfect for gatherings or weeknight dinners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Potatoes – 2 lbs
– Eggs – 4 large
– Mayonnaise – 1 cup
– Yellow mustard – 2 tbsp
– White vinegar – 1 tbsp
– Sugar – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Celery – ½ cup chopped
– Onion – ¼ cup finely chopped
Instructions
1. Place the potatoes in a large pot and cover them with cold water by 1 inch.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 20 minutes until they are fork-tender.
3. While the potatoes cook, place the eggs in a separate saucepan and cover them with cold water.
4. Bring the eggs to a boil over high heat, then remove the pan from the heat, cover it, and let the eggs sit for 12 minutes.
5. Drain the cooked potatoes and let them cool until they are safe to handle, about 10 minutes.
6. Peel the potatoes and cut them into ½-inch cubes, transferring them to a large mixing bowl.
7. Peel the hard-boiled eggs, chop them into small pieces, and add them to the bowl with the potatoes.
8. Add the chopped celery and finely chopped onion to the bowl.
9. In a small bowl, whisk together the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper until smooth.
10. Pour the dressing over the potato mixture and gently fold everything together until evenly coated.
11. Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours to allow the flavors to meld.
Just before serving, give the salad a gentle stir to redistribute the dressing. This salad features a creamy, tangy dressing that clings to the soft potatoes and crisp celery, with the eggs adding richness. For a creative twist, serve it alongside grilled sausages or as a topping for a hearty sandwich.
Homemade Amish Butter
Let’s make a simple, old-fashioned treat that transforms heavy cream into rich, spreadable butter—just like the Amish do. This hands-on process is surprisingly easy and yields a fresh, flavorful result that beats store-bought versions. You’ll need only a few basic ingredients and some patience as you watch the cream transform.
Serving: 1 cup | Pre Time: 5 minutes | Cooking Time: 15 minutes
Ingredients
– Heavy cream – 2 cups
– Salt – ½ tsp.
Instructions
1. Pour 2 cups of heavy cream into a large mixing bowl, ensuring it’s at room temperature (around 70°F) for easier churning.
2. Use an electric mixer on medium speed to whip the cream for about 5–7 minutes until it thickens into stiff peaks, scraping down the sides of the bowl with a spatula as needed.
3. Continue mixing on medium speed for another 5–8 minutes; you’ll notice the cream start to separate into solid butter and liquid buttermilk, with a sloshing sound indicating the change.
4. Tip: If the mixture seems slow to separate, add an ice cube to the bowl to help cool and firm the butterfat.
5. Stop the mixer once the butter has fully clumped together and the liquid is clearly separated, which should take around 12–15 minutes total.
6. Place a fine-mesh strainer over a bowl and pour the contents into it to drain off the buttermilk, pressing the butter gently with a spoon to release more liquid.
7. Rinse the butter under cold running water for 1–2 minutes while kneading it with your hands to remove any remaining buttermilk, which prevents spoilage.
8. Tip: Use chilled water to keep the butter firm and avoid melting during rinsing.
9. Pat the butter dry with paper towels, then transfer it to a clean bowl and sprinkle ½ tsp. of salt evenly over the top.
10. Fold and knead the salt into the butter for about 1 minute until fully incorporated, tasting a small piece to adjust seasoning if desired.
11. Tip: For a smoother texture, let the butter sit at room temperature for 5 minutes before kneading in the salt.
12. Shape the butter into a log or press it into a container, then cover and refrigerate for at least 1 hour to firm up before serving.
Now you have a batch of creamy, slightly tangy butter with a velvety texture that’s perfect for spreading on warm bread or melting over steamed vegetables. Nothing beats the satisfaction of enjoying this homemade staple, which stores well in the fridge for up to two weeks.
Amish Friendship Bread
For generations, Amish Friendship Bread has been a cherished tradition passed between friends and family, offering a sweet, cinnamon-scented treat that’s as rewarding to bake as it is to share. This recipe breaks down the process into simple, manageable steps, ensuring even novice bakers can achieve a moist, flavorful loaf with ease. Follow along methodically, and you’ll soon have a delicious homemade bread ready to enjoy or gift.
Serving: 2 loaves | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– Amish Friendship Bread starter – 1 cup
– Vegetable oil – 1 cup
– Eggs – 3
– Milk – 1 cup
– Vanilla extract – 1 tsp
– Baking powder – 1½ tsp
– Baking soda – ½ tsp
– Salt – ½ tsp
– Cinnamon – 2 tsp
– Sugar – 1 cup
– Flour – 2 cups
Instructions
1. Preheat your oven to 325°F (163°C) and grease two 9×5-inch loaf pans thoroughly to prevent sticking.
2. In a large mixing bowl, combine the Amish Friendship Bread starter, vegetable oil, eggs, milk, and vanilla extract, whisking until smooth and fully incorporated.
3. Add the baking powder, baking soda, salt, cinnamon, and sugar to the wet mixture, stirring gently to distribute evenly without overmixing.
4. Gradually fold in the flour, mixing just until no dry streaks remain; overworking the batter can lead to a dense loaf, so stop as soon as it’s combined.
5. Divide the batter equally between the prepared loaf pans, smoothing the tops with a spatula for even baking.
6. Place the pans in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Remove the loaves from the oven and let them cool in the pans for 10 minutes to set, then transfer to a wire rack to cool completely before slicing.
8. For best results, store the cooled bread in an airtight container at room temperature to maintain its moisture and flavor.
Zesty with cinnamon and wonderfully moist, this bread boasts a tender crumb that pairs perfectly with a morning coffee or as an afternoon snack. Try serving it warm with a dollop of whipped cream or toasted with a smear of butter for a comforting twist, making it a versatile treat that’s sure to become a household favorite.
Hearty Amish Beef Stew
Zesty aromas fill the kitchen as we prepare this comforting classic, perfect for chilly evenings when you crave something nourishing and satisfying. This Amish-inspired stew builds layers of flavor through patient simmering, resulting in a rich, tender dish that’s worth the wait. Let’s walk through each step together to ensure your stew turns out perfectly every time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– Beef chuck – 2 lbs
– All-purpose flour – ¼ cup
– Vegetable oil – 2 tbsp
– Onion – 1 large
– Carrots – 4 medium
– Potatoes – 3 large
– Beef broth – 4 cups
– Tomato paste – 2 tbsp
– Dried thyme – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Cut the beef chuck into 1-inch cubes, trimming excess fat.
2. Pat the beef cubes dry with paper towels to ensure even browning.
3. Toss the beef cubes with the all-purpose flour until lightly coated.
4. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
5. Add the beef cubes in a single layer, working in batches if needed, and brown for 4–5 minutes per side until deeply seared.
6. Remove the browned beef and set aside on a plate.
7. Dice the onion into ½-inch pieces.
8. Add the diced onion to the Dutch oven and sauté for 5 minutes until softened.
9. Peel and slice the carrots into ½-inch rounds.
10. Peel and cube the potatoes into 1-inch pieces.
11. Return the beef to the Dutch oven along with any accumulated juices.
12. Add the carrots, potatoes, beef broth, tomato paste, dried thyme, bay leaf, salt, and black pepper.
13. Stir to combine all ingredients thoroughly.
14. Bring the mixture to a boil over high heat.
15. Reduce the heat to low, cover the Dutch oven, and simmer for 2 hours, stirring every 30 minutes.
16. After 2 hours, uncover and simmer for an additional 30 minutes to thicken the stew.
17. Remove and discard the bay leaf.
18. Taste and adjust seasoning if necessary.
Buttery potatoes and tender beef meld in a thick, savory broth that’s deeply comforting. The carrots add a subtle sweetness that balances the hearty flavors, making this stew ideal for serving over crusty bread or with a side of buttery noodles. For a creative twist, try topping individual bowls with a dollop of sour cream and fresh parsley just before serving.
Amish Country Casserole
Crafting a comforting, hearty meal doesn’t have to be complicated, and this Amish Country Casserole is proof. Let’s walk through each simple step together to create a satisfying dish perfect for a family dinner or potluck gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Elbow macaroni – 2 cups
– Canned tomato soup – 1 (10.75 oz) can
– Shredded cheddar cheese – 2 cups
– Milk – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. While the pasta cooks, place a large skillet over medium-high heat.
5. Add the ground beef to the skillet and cook for 8-10 minutes, breaking it into small crumbles with a spatula until it is fully browned and no pink remains.
6. Drain the cooked macaroni in a colander and set it aside.
7. Drain any excess grease from the cooked ground beef in the skillet.
8. Return the skillet with the beef to the stove over low heat.
9. Pour the canned tomato soup and milk into the skillet with the beef.
10. Stir the mixture continuously for 2 minutes until it is fully combined and heated through.
11. Add the cooked elbow macaroni to the skillet with the beef and sauce mixture.
12. Sprinkle the salt and black pepper over the mixture.
13. Stir everything together gently but thoroughly until the pasta is evenly coated.
14. Transfer the entire mixture to a 9×13 inch baking dish, spreading it into an even layer.
15. Evenly sprinkle the shredded cheddar cheese over the top of the casserole.
16. Place the baking dish in the preheated oven and bake for 25 minutes.
17. After 25 minutes, check that the cheese is fully melted and the edges are bubbling slightly.
18. Remove the casserole from the oven and let it rest on the counter for 5 minutes before serving. The finished casserole boasts a wonderfully creamy texture from the cheesy sauce, with the savory beef and tender pasta creating a deeply satisfying flavor. For a creative twist, try serving individual portions topped with a dollop of sour cream or alongside a crisp green salad.
Authentic Amish Baked Beans
You’ll find that authentic Amish baked beans deliver a sweet, smoky depth that’s well worth the slow simmer. This methodical recipe walks you through each stage, ensuring tender beans and a rich, caramelized sauce every time.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– Navy beans – 1 lb
– Bacon – 6 slices
– Onion – 1 large, chopped
– Molasses – ½ cup
– Brown sugar – ¼ cup
– Ketchup – ¼ cup
– Mustard – 2 tbsp
– Salt – 1 tsp
– Water – 4 cups
Instructions
1. Rinse the navy beans under cold water in a colander, then transfer them to a large pot.
2. Add 4 cups of water to the pot with the beans and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and simmer for 1 hour until the beans are tender but not mushy.
4. While the beans simmer, chop the bacon into ½-inch pieces and the onion into small dice.
5. Preheat your oven to 300°F.
6. In a large oven-safe Dutch oven or baking dish, cook the bacon pieces over medium heat for 8–10 minutes until crispy, stirring occasionally.
7. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
8. Add the chopped onion to the bacon fat and sauté over medium heat for 5–7 minutes until translucent and lightly browned.
9. Drain the simmered beans, reserving 1 cup of the cooking liquid.
10. Combine the drained beans, cooked bacon, sautéed onion, molasses, brown sugar, ketchup, mustard, and salt in the Dutch oven, stirring gently to mix evenly.
11. Pour the reserved 1 cup of bean cooking liquid over the mixture, ensuring the beans are fully submerged; add more water if needed.
12. Cover the Dutch oven with a lid or aluminum foil and bake in the preheated oven at 300°F for 2 hours.
13. After 2 hours, remove the lid or foil and bake uncovered for an additional 1 hour until the sauce thickens and the top is caramelized.
14. Let the baked beans rest for 15 minutes before serving to allow the flavors to meld. Tip: For extra smokiness, use thick-cut bacon and stir the beans halfway through baking to prevent sticking. Tip: Check the liquid level after 1 hour of baking; if it looks dry, add a splash of water to keep the beans moist. Tip: Taste a bean before the final hour; if it’s too firm, cover and bake longer until tender.
Rich and hearty, these beans develop a velvety texture with a glossy, sweet-savory glaze that clings to each spoonful. Serve them warm alongside grilled sausages or as a comforting side at picnics, where their robust flavor deepens overnight.
Amish Chicken and Corn Soup
Warm up your kitchen with this comforting Amish-style soup that combines tender chicken and sweet corn in a simple, nourishing broth. We’ll build this soup step-by-step, starting with the chicken and finishing with the corn, ensuring each ingredient shines through. Follow along carefully for a delicious result that’s perfect for chilly evenings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Chicken breasts – 1.5 lbs
– Chicken broth – 8 cups
– Corn kernels – 4 cups
– Butter – 2 tbsp
– All-purpose flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Place 1.5 lbs of chicken breasts and 8 cups of chicken broth in a large pot over high heat.
2. Bring the broth to a boil, then reduce the heat to medium-low and simmer for 20 minutes until the chicken is fully cooked and reaches 165°F internally.
3. Remove the chicken from the pot using tongs, place it on a cutting board, and let it cool for 5 minutes. Tip: Reserve the broth in the pot for the next steps.
4. Shred the cooled chicken into bite-sized pieces using two forks, discarding any skin or bones.
5. In a separate medium saucepan, melt 2 tbsp of butter over medium heat until it bubbles slightly.
6. Whisk ¼ cup of all-purpose flour into the melted butter continuously for 2 minutes to form a smooth roux, which will thicken the soup.
7. Gradually ladle 2 cups of the reserved hot broth into the roux, whisking constantly to prevent lumps until fully incorporated.
8. Pour the roux mixture back into the large pot with the remaining broth, stirring to combine evenly.
9. Add the shredded chicken, 4 cups of corn kernels, 1 tsp of salt, and ½ tsp of black pepper to the pot. Tip: Use fresh or frozen corn for best results, avoiding canned varieties that can be mushy.
10. Increase the heat to medium-high and bring the soup to a gentle boil, then reduce to low and simmer uncovered for 15 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld without overcooking the corn.
11. Taste the soup and adjust seasoning if needed, then remove from heat. A final taste ensures balance before serving.
12. Ladle the soup into bowls and serve immediately. This soup features a creamy, slightly thickened broth with tender chicken and crisp corn kernels, offering a sweet and savory flavor profile. For a creative twist, top it with chopped fresh parsley or serve alongside crusty bread for dipping.
Traditional Amish Shoofly Pie
Remember those cozy, old-fashioned desserts that feel like a warm hug? Traditional Amish Shoofly Pie is exactly that—a simple, molasses-rich treat with a crumbly topping that’s surprisingly easy to make at home. Let’s walk through it step by step, so you can bring a slice of Amish country to your kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Unsalted butter – ½ cup
– Baking soda – ½ tsp
– Hot water – 1 cup
– Molasses – 1 cup
– Unbaked pie crust – 1 (9-inch)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready when the pie goes in.
2. In a medium bowl, combine 1 cup of all-purpose flour and ½ cup of granulated sugar for the crumb topping.
3. Cut ½ cup of unsalted butter into the flour-sugar mixture using a pastry cutter or fork until it resembles coarse crumbs; set this aside.
4. In a separate large bowl, dissolve ½ tsp of baking soda in 1 cup of hot water, which helps activate the leavening for a tender texture.
5. Stir 1 cup of molasses into the water-baking soda mixture until fully blended, creating the liquid filling base.
6. Pour the molasses mixture into the unbaked pie crust, spreading it evenly with a spatula.
7. Sprinkle the reserved crumb topping evenly over the molasses layer, covering it completely.
8. Bake the pie in the preheated oven at 375°F (190°C) for 45 minutes, or until the topping is golden brown and the filling is set with no jiggle in the center.
9. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing to allow the filling to firm up.
Just out of the oven, this pie offers a delightful contrast: a moist, gooey molasses base beneath a crisp, buttery crumble that melts in your mouth. For a creative twist, serve it slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream to balance the deep, sweet flavors—it’s a humble dessert that feels like a cherished family tradition.
Amish Peanut Butter Spread
Whether you’re craving a nostalgic treat or a simple homemade spread, this Amish Peanut Butter Spread is a delightfully creamy and sweet concoction that comes together with just a few pantry staples. With its rich, velvety texture and comforting flavor, it’s perfect for slathering on toast, crackers, or even dipping fresh fruit. Let’s walk through the easy steps to make this classic spread right in your own kitchen.
Serving: 12 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Creamy peanut butter – 1 cup
– Light corn syrup – 1 cup
– Marshmallow creme – 7 oz
Instructions
1. Gather all ingredients and ensure they are at room temperature for easier mixing.
2. Place the creamy peanut butter in a medium-sized mixing bowl.
3. Add the light corn syrup to the bowl with the peanut butter.
4. Use a sturdy spatula or wooden spoon to stir the peanut butter and corn syrup together until fully combined, about 2 minutes.
5. Tip: Scrape down the sides of the bowl periodically to incorporate all ingredients evenly.
6. Add the marshmallow creme to the mixture in the bowl.
7. Stir vigorously until the marshmallow creme is completely blended in and no white streaks remain, about 3–4 minutes.
8. Tip: If the mixture seems too thick, let it sit for 5 minutes to soften slightly before continuing to stir.
9. Transfer the spread to an airtight container, such as a glass jar with a lid.
10. Tip: For a smoother consistency, you can use an electric mixer on low speed for 1–2 minutes after step 7.
11. Seal the container tightly and store it in the refrigerator.
12. Allow the spread to chill for at least 1 hour before serving to let the flavors meld and the texture firm up slightly.
Dense and spreadable, this Amish Peanut Butter Spread boasts a luscious, smooth texture that holds its shape beautifully on bread or crackers. Its flavor is a harmonious blend of nutty peanut butter with a subtle sweetness from the corn syrup and marshmallow, making it a versatile topping for everything from morning toast to afternoon snacks. Try it as a dip for apple slices or spread between graham crackers for a quick, homemade treat that’s sure to become a family favorite.
Amish Apple Fritter Cake
Warm, spiced, and reminiscent of a cozy autumn morning, this Amish Apple Fritter Cake transforms simple pantry staples into a comforting dessert. We’ll build it in layers, starting with a rich batter, adding a spiced apple filling, and finishing with a sweet glaze, just like the classic fried treat but in an easy, bakeable form. Follow each step carefully for a perfectly textured cake every time.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Milk – 1 cup
– Unsalted butter – ½ cup, melted
– Egg – 1 large
– Vanilla extract – 1 tsp
– Apples – 2 medium, peeled and diced
– Ground cinnamon – 1 tsp
– Brown sugar – ½ cup
– Powdered sugar – 1 cup
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate medium bowl, whisk the milk, melted unsalted butter, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no flour streaks remain; overmixing can make the cake tough.
5. Spread half of the batter evenly into the bottom of the prepared pan using a spatula.
6. In a small bowl, toss the peeled and diced apples with the ground cinnamon and brown sugar until coated.
7. Sprinkle the apple mixture evenly over the batter layer in the pan.
8. Drop the remaining batter by spoonfuls over the apples, then gently spread it to cover most of the surface; it’s okay if some apples peek through.
9. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. While the cake bakes, make the glaze by whisking the powdered sugar with 2 tablespoons of milk until smooth and pourable; add more milk a teaspoon at a time if needed for consistency.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
12. Drizzle the glaze evenly over the warm cake, then let it set for 5 minutes before slicing.
Golden and fragrant from the oven, this cake boasts a tender, moist crumb layered with soft, cinnamon-spiced apples. Get creative by serving it warm with a scoop of vanilla ice cream or enjoying it as a sweet breakfast treat with a cup of coffee.
Old-Fashioned Amish Apple Butter
Gathering the simplest ingredients can yield the most comforting flavors, especially when making this slow-cooked spread. Old-fashioned Amish apple butter transforms basic apples into a rich, spiced preserve through patient simmering, perfect for slathering on toast or stirring into oatmeal. Let’s walk through each step together, focusing on precision for a smooth, caramelized result.
Serving: 4 cups | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– Apples – 4 lbs
– Granulated sugar – 2 cups
– Apple cider vinegar – ¼ cup
– Ground cinnamon – 2 tsp
– Ground cloves – ½ tsp
Instructions
1. Wash, peel, core, and chop the 4 lbs of apples into 1-inch pieces, discarding any seeds or stems.
2. Place the chopped apples in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3. Add the 2 cups of granulated sugar, ¼ cup of apple cider vinegar, 2 tsp of ground cinnamon, and ½ tsp of ground cloves to the pot, stirring gently to combine all ingredients evenly.
4. Bring the mixture to a boil, then immediately reduce the heat to low, covering the pot partially with a lid to allow steam to escape.
5. Simmer the apples for 8 hours, stirring every 30 minutes to prevent sticking and ensure even cooking; the mixture will darken and thicken gradually.
6. After 8 hours, check the consistency by dipping a spoon into the butter—it should coat the back of the spoon without dripping off quickly.
7. Remove the pot from the heat and let the apple butter cool to room temperature, about 1 hour, before transferring to clean, airtight jars.
8. Store the jars in the refrigerator for up to 2 weeks or freeze for longer preservation.
Resulting in a deep amber hue, this apple butter boasts a velvety texture with warm, aromatic spices that meld seamlessly. Its concentrated sweetness pairs wonderfully with rustic breads or as a glaze for roasted meats, offering a taste of tradition in every spoonful.
Simple Amish Beef and Noodle Casserole
Sometimes the best meals are the simplest ones, and this comforting casserole proves just that. Starting with basic ingredients, you’ll create a hearty dish that’s perfect for busy weeknights or cozy family dinners.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ground beef – 1 lb
– Egg noodles – 8 oz
– Cream of mushroom soup – 1 can (10.5 oz)
– Milk – 1 cup
– Shredded cheddar cheese – 1 cup
– Onion – ½ cup, diced
– Butter – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Add the egg noodles to the boiling water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. Drain the noodles in a colander and set them aside.
5. In a large skillet, melt the butter over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring frequently until softened.
7. Add the ground beef to the skillet and cook for 8–10 minutes, breaking it up with a spoon until browned and no pink remains.
8. Drain any excess grease from the skillet.
9. In a medium bowl, whisk together the cream of mushroom soup and milk until smooth.
10. Stir the soup mixture into the skillet with the beef and onions.
11. Add the cooked noodles to the skillet and toss gently to combine.
12. Season the mixture with salt and black pepper, stirring to distribute evenly.
13. Transfer the mixture to a greased 9×13-inch baking dish.
14. Sprinkle the shredded cheddar cheese evenly over the top.
15. Bake uncovered for 25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
16. Remove from the oven and let it rest for 5 minutes before serving.
Mouthwatering and satisfying, this casserole features tender noodles enveloped in a creamy, savory sauce with rich beef flavor. The melted cheese adds a delightful gooey texture, making it a complete meal on its own. For a fresh twist, serve it alongside a crisp green salad or steamed vegetables to balance the heartiness.
Amish Cinnamon Raisin Bread
Every time I bake this Amish cinnamon raisin bread, I’m reminded of cozy mornings and simple pleasures. This recipe breaks down the process into manageable steps, perfect for beginners wanting to create a comforting, homemade loaf.
Serving: 1 loaf | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 3 cups
– Warm water – 1 cup
– Active dry yeast – 2¼ tsp
– Granulated sugar – ¼ cup
– Salt – 1 tsp
– Vegetable oil – 2 tbsp
– Raisins – 1 cup
– Ground cinnamon – 2 tsp
– Butter – 2 tbsp, melted
Instructions
1. Combine warm water (110°F), yeast, and 1 tsp sugar in a bowl; let sit for 5 minutes until foamy.
2. Mix flour, remaining sugar, and salt in a large bowl; pour in yeast mixture and oil, stirring until a shaggy dough forms.
3. Knead dough on a floured surface for 8-10 minutes until smooth and elastic; add raisins during the last 2 minutes of kneading to distribute evenly.
4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down dough, roll into a 9×12-inch rectangle on a floured surface, and brush with melted butter.
6. Sprinkle cinnamon evenly over the buttered dough, leaving a ½-inch border on all sides.
7. Roll dough tightly from the long side into a log, pinch seam to seal, and place seam-side down in a greased 9×5-inch loaf pan.
8. Cover loaf pan with a towel and let rise for 30 minutes until dough rises just above the pan rim.
9. Preheat oven to 350°F and bake bread for 30-35 minutes until golden brown and internal temperature reaches 190°F.
10. Remove bread from pan immediately and cool completely on a wire rack before slicing to prevent crumbling.
Golden and aromatic, this bread boasts a soft, tender crumb studded with plump raisins and swirled with warm cinnamon. Enjoy it toasted with butter for breakfast or use thick slices to make a decadent French toast on weekends.
Genuine Amish Coleslaw
Genuine Amish coleslaw offers a crisp, creamy side dish that’s surprisingly simple to make from scratch. Gather your ingredients and follow these steps for a refreshing classic that pairs perfectly with barbecues or sandwiches.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Green cabbage – 1 small head
– Carrot – 1 large
– Mayonnaise – ¾ cup
– White vinegar – 2 tbsp
– Granulated sugar – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Remove any wilted outer leaves from the green cabbage, then cut it into quarters and remove the core.
2. Finely shred the cabbage quarters using a sharp knife or a mandoline slicer for uniform pieces, which helps the slaw hold its texture.
3. Peel the carrot and grate it on the large holes of a box grater to add color and sweetness.
4. In a large mixing bowl, combine the shredded cabbage and grated carrot, tossing them gently with your hands to distribute evenly.
5. In a separate small bowl, whisk together the mayonnaise, white vinegar, granulated sugar, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
6. Pour the dressing over the cabbage and carrot mixture, then use a spatula to fold everything together until all the vegetables are evenly coated.
7. Cover the bowl with plastic wrap and refrigerate the coleslaw for at least 2 hours to allow the flavors to meld and the cabbage to soften slightly.
8. After chilling, give the coleslaw a final stir to redistribute any dressing that may have settled at the bottom.
A crisp, creamy slaw emerges with a balanced tang from the vinegar and a hint of sweetness. The cabbage retains a pleasant crunch while the dressing clings perfectly, making it ideal for topping pulled pork sandwiches or serving alongside grilled chicken for a refreshing contrast.
Amish Chocolate Chip Cookies
Perfectly soft, thick, and chewy, these Amish chocolate chip cookies are a classic treat made with simple ingredients. They come together quickly with a methodical approach that ensures consistent results every time.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- Butter – 1 cup (2 sticks)
- Granulated sugar – ¾ cup
- Brown sugar – ¾ cup
- Eggs – 2 large
- Vanilla extract – 2 tsp
- Flour – 2¼ cups
- Baking soda – 1 tsp
- Salt – 1 tsp
- Chocolate chips – 2 cups
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer on medium speed to cream the butter, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Mix in the vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain.
- Fold in the chocolate chips with a spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake one sheet at a time in the preheated oven for 9–11 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set.
- Transfer the cookies to a wire rack to cool completely.
After cooling, these cookies boast a soft, chewy texture with crisp edges and rich chocolate pockets. A sprinkle of sea salt on top before baking adds a delightful contrast, or serve them warm with a glass of cold milk for an irresistible treat.
Amish Macaroni Salad
Many classic American potluck dishes have stood the test of time, and this Amish Macaroni Salad is a prime example. Making it is a straightforward process that yields a creamy, tangy, and satisfying side dish perfect for any gathering. Let’s walk through each step methodically to ensure success.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Elbow macaroni – 1 lb
– Mayonnaise – 1 cup
– White vinegar – ¼ cup
– White sugar – ¼ cup
– Yellow mustard – 2 tbsp
– Celery – 1 cup, finely diced
– Onion – ½ cup, finely diced
– Hard-boiled eggs – 4, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring it to a rolling boil over high heat.
2. Add 1 lb of elbow macaroni to the boiling water and cook for 8–10 minutes, stirring occasionally, until it is al dente (tender but still firm to the bite).
3. Drain the cooked macaroni in a colander and rinse it immediately under cold running water for 1 minute to stop the cooking process and cool it completely.
4. In a large mixing bowl, whisk together 1 cup of mayonnaise, ¼ cup of white vinegar, ¼ cup of white sugar, and 2 tbsp of yellow mustard until the sugar is fully dissolved and the mixture is smooth.
5. Add 1 cup of finely diced celery and ½ cup of finely diced onion to the dressing, stirring to coat the vegetables evenly.
6. Gently fold in the cooled macaroni and 4 chopped hard-boiled eggs until all ingredients are well combined.
7. Season the salad with 1 tsp of salt and ½ tsp of black pepper, mixing thoroughly to distribute the seasoning.
8. Cover the bowl with plastic wrap and refrigerate the salad for at least 2 hours, or ideally overnight, to allow the flavors to meld and the pasta to absorb the dressing.
Dense with creamy texture and a balanced sweet-tangy flavor from the vinegar and sugar, this salad becomes even more flavorful after chilling. For a creative twist, serve it alongside grilled meats or as a hearty topping for lettuce wraps, making it a versatile addition to your meal lineup.
Conclusion
Lovingly crafted, these 24 Amish recipes bring timeless comfort to your kitchen. We hope they inspire you to savor tradition, try a new dish, and share the warmth. Tell us which recipe became your favorite in the comments below, and if you enjoyed this roundup, please pin it to your Pinterest boards to spread the homestyle joy!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
