“Amish baking is by its very definition simple, self-sufficient, and often sweet and sticky. The worn hands of an Amish homemaker kneading loaves of bread carry the lessons of generations past. There’s a calming comfort in watching hands shape the dough, of watching bread balloon into a billowy golden pillow in a wood-fired oven. Throughout centuries of religious persecution in Europe and sometimes harsh settlement conditions in the United States and Canada, the Amish have turned their hands to feed themselves: men to plant and harvest, women to bake and cook. This insular self-sufficiency has elevated the Amish into legendary creators of cakes, pies, rolls, and doughnuts out of the building blocks of baking: flour, eggs, butter, vanilla, oatmeal, seasonal fruits, cinnamon and molasses.”
Lovina Eicher, Kevin Williams, The Amish Cook’s Baking Book (Kansas City: Andrews McMeel Publishing, LLC, 2009), xvii.
Even if you never bake a single recipe, this book is a feast in itself. Colorful imagery and simple storytelling are scattered among recipes for Bumbleberry Pie, Rhubarb Squares, and Blueberry Streusel Coffeecake. You can read a little about Lovina, mother of eight, here and here.
p.s. I added some new names to “the regulars” this morning so drop by and say “hello”!