Something lemony to welcome Spring

Spring is here, readers of Amish fiction, although I don’t believe any of us had much of a winter. When the weather turns warmer, my tastes run to lemons–lemonade, lemon poppyseed muffins, and lemon cake. Here’s a recipe invented by my Old Order Amish friend, Rosanna Coblentz. Hope you enjoy!
Fresh Lemon Sheet Cake

Cream together:
1 ½ Cups white sugar
½ cup butter (1 stick )

Mix Dry ingredients in a separate bowl.
2 Cups Cake Flour
4 tsp baking powder
½ tsp salt

Add dry ingredients to creamed ingredients alternate with 1 cup milk. Next add in the juice of ½ lemon and about 2 tsp lemon zest. (Optional: a few drops of lemon food coloring) Fold in 2 well beaten eggs last.

Bake in moderate oven (350 degrees – your oven temp may vary)
For approximately 25 minutes or until toothpick comes out clean.

Rosie’s Hint: This cake is great with lemon sherbet for a cool summertime treat or you can frost with a Lemon Butter Icing…Recipe below:

LEMON BUTTER FROSTING:
Cream 3 tbsp room temperature butter
Blend in 2 egg yolks
Stir in 2 ½ cups powdered sugar
1 tsp grated lemon rind (zest)
2 tbsp lemon juice

Free Recipe Friday! Amish Buttermilk Pie

1 unbaked pie shell
2 cups of sugar
1/4 cup of flour
1 stick of butter or margarine melted
3 eggs, beaten
1 cup buttermilk
1 tsp vanilla

Mix sugar and flour together.  Add melted butter, blending well.  Add the eggs, buttermilk and vanilla. Mix well.  Pour into pie shell and bake at 350 degrees for 45 minutes or until knife comes out clean.

 

 

Name the Cow Contest!

Lori Copeland and I are so excited about our new book, The Heart’s Frontier. It’s a rolicking old west story set on a cattle drive in 1881 Kansas. It’s got a handsome cowboy, a sweet and stubborn Amish girl, and the most adorable cow you’ve ever seen on the cover!

In fact, we like this cow so much we’ve decided to run a contest to name our cow! Come up with a terrific name for our cow and you might win an Edible Bouquet – a delightful and beautifully arranged assortment of fresh fruit. The contest entry forms are posted on our websites:

VirginiaSmith.org
LoriCopeland.com
CopelandAndSmith.com

We will post the entries and declare a winner in two weeks. So put on your thinking caps and get creative. Our cow needs a name!

 

 

The Importance of Eating

I have a friend who was raised Amish. He was baptized in his late teens, but then ended up leaving the church in his early 20’s, and was shunned. Though he knew the consequences full well, it was still a devastating and life-changing event for him. In all the years I’ve known this man, I’ve heard him say over and over, “They wouldn’t eat with me.”

I’ll be honest, that didn’t sound like such a big deal to me. I mean, who cares about a chair at the supper table? In the overall scheme of things, being banned from a meal didn’t seem all that important.

But when Lori Copeland and I started writing The Heart’s Frontier and I began really delving into the traditions and deeply-held beliefs of the Amish lifestyle, I realized something. A shared meal *is* a big deal. The evening meal is a time of intimacy, of sharing with each other, of relaxing after the day’s labor, and of giving thanks. It’s a time when families and close friends come together to enjoy God’s bounty, and express thanks for God’s blessings. In our rush-rush-rush society, many of us have forgotten that. Amish families still treasure traditions others have forgotten, though, and shared meals are a very special time of intimate fellowship for them.

The Amish are not the only ones who hold family mealtimes in high regard. In Jewish traditions, family mealtimes are precious, and intimate, and special. I have a friend who recently spent some time in Israel, and she told me that when she was invited to dinner with a Jewish family, her guide told her, “It is a tremendous honor they are bestowing on you.” Think about it. What did Jesus say? He said he stands at the door and knocks. If we open the door, he will come in, and sup with us. He is saying, “I’ll get to know you intimately. I’ll share special times with you.”

It wasn’t until then that I realized why my Amish friend was so affected by his banishment from the family table. It was not simply a matter of saying, “I don’t really feel comfortable in that church, so I think I’ll try this one for a while.” The Amish faith is not simply another denomination, like Methodist or Baptist or Presbyterian. It’s a lifestyle, a culture, a way of living. To accept an outsider into the intimate circle of community is a tremendous thing. And my friend had become an outsider. Suddenly, I understood the situation from both sides. I felt the pain that each of them suffer.

I’m happy to report that, in the ensuing years, my friend has enjoyed a reunion with his Amish relatives. After years of absence, he made an effort to reach out to them, and they responded. He’s become their driver when they need to run errands beyond the reach of their buggies, like to the doctor or hospital. He has attended family weddings and funerals. To his surprise, his tentative offerings of reconciliation have been received and welcomed. And just a few months ago, one of his brothers invited him to share a family meal.

Don’t you just love it when God heals a broken relationship?

Is There a Future for the Amish?

If you watched the show on the Amish on PBS last week you will know the greatest challenge facing followers of The Amish Way is the fact that half of their members – so over 100,000 people – have outside jobs. (It is reckoned that there are about 250,000 Amish in the US today – the only other Amish churches are in Ontario, Canada.) There are no farms for half their people. Many work in “English” factories all day and return to their rural homes at night.

The Amish are not dying off as some thought they would in the 20th century. In fact, they are growing. But land in traditional Amish regions like Pennsylvania, Ohio, and Indiana, to take just three examples, is simply too expensive to permit the Amish to keep buying up acreages for their offspring. So there are only a few options: stay with Mom and Dad’s farm, if that’s possible for all the grown children with families; move to other regions of the US and Canada in a hunt for less expensive land; move away from farming as a source of income altogether.

Most of us are aware that Amish have opened businesses selling homemade Amish furniture. You can go online and find the information. Other Amish sell the beautiful handmade quilts. Again, you can go online and find them. But not all the Amish can make a living on selling traditional Amish arts and crafts. That is why so many are working for non-Amish employers and companies.

What will this do to shape the Amish over the next 10-20 years? Since the early 1700s they have always lived off the land and have built their lifestyle around farming and agriculture. They have worked side-by-side growing crops and raising cattle and hogs and caring for dairy herds. They haven’t punched clocks.They have been their own masters, moving in rhythm with the seasons. What happens to The Amish Way if half of them do not farm like the other half do? Or do not spend their days in the Amish communities but miles away doing all kinds of other work in order to earn a paycheck? Will The Amish Way eventually fall apart?

Where I live the Hutterites live in colonies on the land, are prosperous (though they live simply enough) and, so far as I know, don’t have to seek employment outside their communities or farms to survive. The Holdeman Mennonites, on the other hand, who have distinctive dress like the Hutterites and Amish, don’t live off the land primarily, but have their own businesses among the “English” and often seek employment in non-Mennonite stores and firms. The Holdeman have their own churches and schools and lifestyle and none of it seems to have been threatened or compromised by working apart from other Holdeman Mennonites. Indeed, they have their own private residences like the rest of us do and live miles apart from one another, often in urban or town settings. Yet their distinctive approach to the Christian faith thrives.

It is because I have seen the Holdeman Mennonites making their way successfully “in the world” that I believe the Amish will do just fine. Of course there will be a period of adjustment, something they are already going through with 100,000 of them employed away from the farm. But I think they will find that, as connected as they have been to agriculture, what really makes them who they are as a people of faith is how closely bonded they are to The Ordnung and how closely bonded they are to God. While they may have found that farming as a lifestyle assists that bonding I think they will also find that it is not the real glue that holds them together. The Holdeman are bound by their common faith, prayers, and worship of Jesus Christ, regardless of where they live or what work they do or who they work for. I believe the Amish will also find that what truly matters is their common faith, prayers, and worship of Jesus Christ, regardless of where they live or what work they do or who they work for.

The Amish may choose to live in colonies or in close proximity to one another, no matter where they work during the day, and not dwell far apart. The goal for many may continue to be to earn enough money to purchase an acreage. But I don’t think it will be long before they come to fully appreciate that they are Amish even if they work in factories or don’t own a barn or teams of horses and oxen. That they are Amish because of what they believe and hold in common no matter if one is a grain farmer and another builds motor homes and another nails down roofs in the suburbs of a nearby city. That they are Amish because they feel called by God to worship in a certain way, live simply and plainly and abstain from violence. That more so than being tied to the land for their identity, it is being tied to God that makes them who they are.

That will be a good thing for them to realize afresh. And I believe they will thrive, because of this realization, throughout the 21st century.

Single sons of farmers

Until I spent time interviewing and studying the lives of farmer, both Amish and English, it hadn’t occurred to me the responsibility of being the only son in the family. Most men who own family businesses hope their sons enjoy the vocation and will one day step into their shoes. But in an agricultural family, the stakes are much higher. Most small farms cannot afford to pay someone to run the operation when Dad wants to retire. If a man has no sons (or sons-in-law or daughters, in the case of Englischers) who wish to farm, he usually must sell the ancestral land. In An Amish Family Reunion I loved exploring this theme with my hero, Eli Riehl. Eli is a natural-born storyteller and wishes to write books for a living—an odd career for someone Plain. But while studying the Amish, I learned they are loyal, trustworthy and honor their duties, no matter what the price to their personal dreams.

Free Recipe Friday – Amish Bread

Amish White Bread Recipe

Ingredients:
2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1 In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam.

2 Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4 Bake at 350 degrees F for 30 minutes.

Immediately brush tops with melted butter or olive oil (and spices) if desired.

Makes 2 loaves

Did you know???

The first American Amish settlements were begun in Berks County, Pennsylvania, in the 1730’s.  In 1737, a ship called the Charming Nancy sailed to America with 21 Amish families on board.  More Amish followed in the years to come, and in the mid to late 1700’s, the early colonies of the present-day Lancaster County settlement were established.

 

 

 

Cinnamon Rolls…ohhhh yes!

Since “Free Recipe Friday” came and went so quickly for us here last week, we just realized we didn’t post our traditional Friday recipe!  So we are here this morning to redeem ourselves.

Church Cinnamon Rolls

(from The Homestyle Amish Kitchen Cookbook)

3/4 cup sugar

1/3 cup butter, warmed

1 can evaporated milk, warmed

3 T. active dry yeast

3 eggs

4 cups flour (plus more as needed)

1 T. salt

3/4 cup butter, softened

2-3 cups sugar

cinnamon

raisins and nuts, if desired

Put the 3/4 cup sugar, 1/3 cup butter, evaporated milk, and yeast in a large stand mixer and let stand for 5 minutes. Then turn on mixer and mix these ingredients together.  Add the eggs and, while mixing, slowly add the 4 cups flour and the salt.  Continue adding flour until dough leaves the sides of the bowl.  Continue kneading for 10 minutes and then place in a large, oiled bowl, cover with a towel, and let rise until doubled.

On a floured surface, roll out dough and spread with 3/4 cup butter, 2-3 cups sugar, and lots of cinnamon.  You can also spread on nuts or raisins.

Roll dough into a log and cut into 2 dozen rolls.  Place cut side up on 2 greased jelly roll pans, cover with a towel, and let rise again.

Bake in a preheated 350° degree oven for 25 minutes.

 

Sugar Glaze

1 ½ cups powdered sugar

2-3 T. water

Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.

 

Enjoy!

 

 

Cheese!

 

My Brother-in-Law's Family Farm

My brother-in-law was raised in an Amish home in Holmes County, Ohio. He and my sister-in-law spent most of their adult married lives in Florida, but a few years ago they moved back to that area. What a treat to visit them! When I was working on The Heart’s Frontier, I was able to spend some time in the area, driving over those beautifully green rolling hills, visiting the sites of Aden’s childhood, hearing him talk about his upbringing on the farm. Though his parents have passed away, one of his brothers still lives on the family property, in the dawdi haus, while the younger generation has moved into the main house and runs the farm.

One thing I love about Holmes County is all the cheese! There is a very strong Swiss heritage in Holmes County, and they have preserved the traditions of cheese making. Every time we visit we take at least one day to visit all the local cheese factories. My in-laws drive us around from one to the other, and Aden points out the places where he used to deliver the milk from their cows. The cheese makers still use locally produced milk to make their cheese.

 Most of the shops have tasting rooms. In the Guggisberg Cheese factory you can watch the cheese making process, and sample dozens – and I mean many dozens – of different cheeses. I never leave there without stocking up on incredibly tasty Swiss cheese and smoked cheese and spicy pepper cheese and… oh, there’s something different to try with every visit. I also love Heini’s, and Troyer’s, and Walnut Creek, and… oh, there’s too many to name. I love them all.

Someday I’m going to write a book about Amish cheese making. Then I’ll have an excuse to eat as much cheese as I want.