From secret ingredients to thrifty tricks, these traditional Amish cooking secrets will help anyone become a savvier cook.
Hand-cranked beaters, wood-burning stoves and horse-drawn buggies. Glimpse into the Amish way of life and you’ll feel as though you’ve traveled back in time. The Amish are a religious community that separate themselves from modern technology. In The Amish Cook’s Baking Book, written with Amish cook and columnist Lovina Eicher, Kevin Williams writes that the Amish “aspire to live simply and self-sufficiently.”
Though the lifestyle is reserved, the Amish express themselves through their food. From homemade lattice pies to 600-person feasts, there’s a lot we can learn from them. Though we may not choose to give up our electric mixers or microwaves, these Amish cooking secrets are good rules for any home cook. By the way, don’t miss these Amish baking tips.
1. Share breakfast as a family.
“Breakfast is a busy time, but it’s also a quiet time for the family to be together before going their separate ways for the day,” Lovina Eicher’s mother, Elizabeth Coblentz, once wrote in her syndicated newspaper column, the Amish Cook. A typical Amish family rises as early as 4 a.m. to prepare breakfast and get started on chores. Some children milk the cows and others hand-wash laundry while eggs and cornmeal cook atop a wood stove. Most importantly, the family sits down and eats together in the moments of peace before the day begins.
Don’t want to wake up at the crack of dawn? Make this Amish Breakfast Casserole the night before to share with your family in the morning.
2. Eat pie. Lots of it.
Pies are practically synonymous with Amish cooking. From fruit-filled to stuffed with mincemeat, pies are a way for us to showcase seasonal produce and use up leftover ingredients. Pies are one of our favorite Amish recipes for Christmas. It’s not uncommon for an Amish baker to make 8-12 pies in a given week. Shoofly pie (yum!), often served for breakfast, is perhaps the most popular.
3. Enjoy the earth’s bounty.
If you’ve ever set foot in an Amish farmers market, you know the harvest is unlike any other. Crisp golden apples, just-unearthed potatoes, fresh eggs and baskets of tomatoes and garden-fresh greens are star players among the bunch. Since the Amish produce so much of their food on their own lands, recipes generally incorporate fresh ingredients straight from the garden, chicken coop or orchard.
4. If you can’t eat it now, you can can it for later.
Canning is a central practice of the Amish community, since it serves as a low-tech way to keep produce. Bumper crops of cucumbers or strawberries, for example, are preserved in jars and stored in a cool cellar. This way, families can still savor fresh fruits and veggies in the winter months, and nothing goes to waste.
5. Waste not, want not.
Like many practical cooks, the Amish are taught not to waste while cooking. Cooks may therefore spend days putting every inch of a pig to good use. The results include homemade sausage, tender ribs, smoked meat pies and ham-laden soups. Even the smallest scraps make their way into cornmeal scrapple, a dish common among the Pennsylvania Dutch.
6. You can always make something out of (almost) nothing.
Many Amish recipes call for only a handful of ingredients. For example, our popular recipe for Amish Sugar Cookies uses basic ingredients such as flour, butter, sugar, oil and eggs. Lovina Eicher (who took over the Amish Cook column for some years after her mother passed) has written about Amish “nothings.” Nothings are simple deep-fried pastries reserved for weddings. They’re made with just five ingredients: egg, cream, flour and lard-and a pinch of sugar sprinkled on top.
7. Celebrate life’s special occasions with food.
Weddings, family reunions, anniversaries and barn raisings are big events within Amish communities. Such festivities accommodate anywhere from a dozen to several hundred hungry folks. How does one cook for such a large event? Friends, neighbors and extended family, with rolling pins in hand, volunteer to help.
In the Amish Cook column, Elizabeth Coblentz wrote about her wedding anniversary: “My, what a table full of food, which consisted of pizza, fish sticks, mashed potatoes, gravy, macaroni and cheese, pies, corn, mixed vegetables, cheese, cakes, ice cream, cherry delight, potato casserole, pretzels, potato chips, fruit salad and lettuce salad. Lots more than we could eat for thirty-two of us present.”
8. Cooking is good for the community.
After Sunday service (held every other week), it is customary for the Amish to share in a church meal. Services are held in members’ homes, so hosting church also means hosting the meal. Naturally, playing host takes lots of preparation, so families take turns. This setting brings the community together to bond and celebrate the day with a light lunch, tea and cookies.
9. Pass down cooking traditions from one generation to the next.
Amish kitchens don’t usually house a lot of written, detailed recipes. A woman may have an index card that lists ingredients, but instructions are nowhere to be found. This is because mothers teach cooking and baking to their daughters by showing them the process hands-on. Rather than relying on a recipe, girls learn methods and techniques by experience and feel.
10. When in doubt: Make applesauce.
One item you’re likely to find at every Amish meal is homemade applesauce. Because it pairs well with breakfast, dinner and dessert, the Amish are masters of the stuff. “A yellow apple,” Coblentz wrote in her column, “works best for applesauce. We pick these in the fall and store them in the cellar so they are ripe and ready for applesauce by the early spring.” When you’ve finished making the sauce, consider pairing it with sausage or folding it into a sweet treat (like this Spicy Applesauce Cake).
Try Our Favorite Amish-Inspired Recipes
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Pennsylvania Dutch Cucumbers
My mom's side of the family was German and Irish. Settling in Pennsylvania, they adopted some of the cooking and customs of the Pennsylvania Dutch. This is a dish Mom loved, and today it's my favorite garden salad. It tastes delicious alongside a plate of homegrown tomatoes. —Shirley Joan Helfenbein, Lapeer, Michigan
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Amish Breakfast CasseroleWe've enjoyed a few hearty breakfast casseroles while visiting an Amish inn. When I asked for a recipe, one of the ladies told me the ingredients right off the top of her head. I modified it to create this quick and easy breakfast casserole my family loves. —Beth Notaro, Kokomo, Indiana
Pennsylvania Dutch Potato DoughnutsMy relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. —Marlene Reichart, Leesport, Pennsylvania
Aunt Edith’s Baked PancakeMy aunt made a mighty breakfast that revolved around 'The Big Pancake'. I always enjoyed watching as she poured the batter into her huge iron skillet, then created the perfect confection: a Dutch baby pancake. —Marion Kirst, Troy, Michigan
Easy Pennsylvania Dutch Apple CobblerThis is a common dish from where I was born and raised in Pennsylvania. It's a classic Dutch-style apple cobbler recipe—easy, quick and delicious. Who wouldn't love this golden brown delight? —Andrea Robson, York, Pennsylvania
Best Ever Potato SoupYou'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania
Pennsylvania Dutch Pork ChopsRecipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. —Joyce E. Brotzman, McVeytown, Pennsylvania
Southern ColeslawMy mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon
Pennsylvania Pot RoastThis heartwarming one-dish meal is adapted from a Pennsylvania Dutch recipe. I start the pot roast cooking before I leave for church, add vegetables when I get home, and then just sit back and relax until it's done. —Donna Wilkinson, Monrovia, Maryland
Canned Blueberry JamSummer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! —Marisa McClellan, Philadelphia, Pennsylvania
Pennsylvania Dutch Corn PieThis Pennsylvania Dutch corn pie is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! —Kathy Spang, Manheim, Pennsylvania
Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Pennsylvania Dutch Apple ButterYou can spread this apple butter on thick and still enjoy a breakfast that's thin on calories. For a smoother texture, use tender varieties such as McIntosh or Cortland apples. —Diane Widmer, Blue Island, Illinois
Brunch Egg BakeHere's an easy, tasty dish to make for company that still allows you to spend plenty of time with your guests. I grew up in the heart of Pennsylvania Dutch Country, and food was always the center of attention at our family get-togethers. We think brunch is the best meal of the day to gather and enjoy. —Gloria Rohlfing, York, Pennsylvania
Turkey White ChiliGrowing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Hearty Maple BeansI modified this recipe to suit my family's taste. It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor. —Margaret Glassic, Easton, Pennsylvania
Amish Sugar CookiesThese easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
Basic Buttermilk Salad DressingWhen serving salad to a crowd, this easy buttermilk ranch dressing comes in handy. It make a full quart of creamy, delicious dressing to toss with your favorite greens and veggies. —Patricia Mele, Lower Burrell, Pennsylvania
Grandma's Rosemary Dinner RollsMy grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Farm Apple Pan PieApple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania
Amish NoodlesThese are the best buttered noodles ever! They are easy to make and kid-friendly, and they pair nicely with lots of main dishes. —Angela Lively, Conroe, Texas
Dill Garden SaladI love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Asparagus Ham StrataYou can easily prepare this the night before for a luncheon, or in the morning for dinner. I serve it year-round for large groups, like my card and garden clubs, and make it for picnics and other occasions. Nearly every time I do, someone requests the recipe! —Ethel Pressel, New Oxford, Pennsylvania
Amish Onion CakeThis rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland
Potato Stuffing CasseroleI adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. —Elsa Kerschner, Kunkletown, Pennsylvania
Pennsylvania Dutch Funny CakeI can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma's. —Diane Ganssle, Bethlehem, Pennsylvania
Pickled Sweet OnionsThese slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Oatmeal Molasses CrispsWhen I found this recipe in an Amish cookbook, I had to try it. It’s traditional in regions with Amish populations—Pennsylvania, Ohio and the Upper Midwest. Now it’s a staple for our family and the folks at our church fellowship, too. —Jori Schellenberger, Everett, Washington
Old-Fashioned Honey Baked ApplesMy baked apple recipe is very old-fashioned yet tried and true. It's definitely a comfort food. —Rachel Hamilton, Greenville, Pennsylvania
Tangy Bacon Green BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
Apple-Walnut Maple ConserveVersatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania
Pretty Pumpkin Cinnamon BunsI make sticky buns and cinnamon rolls quite often because my husband loves them. One day I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results! —Glenda Joseph, Chambersburg, Pennsylvania
Tangy Pickled MushroomsHome-canned pickled mushrooms are a handy addition to your pantry. They’re ideal for cocktails, appetizers, salads and relish trays.—Jill Hihn, Mother Earth Organic Mushrooms, West Grove, Pennsylvania
Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
Make-Ahead Cabbage RollsI've relied on this recipe for years, and my cabbage rolls never fail to impress. As the host of a number of holiday parties, my guests have come to expect this main entree. —Nancy Foust, Stoneboro, Missouri
Rhubarb and Strawberry Coffee CakeVanilla cake with cream cheese filling and strawberry rhubarb sauce make a grand finale for a Mother’s Day brunch. I made this to honor our moms and grandmothers. —Danielle Ulam, Hookstown, Pennsylvania
Amish Baked OatmealThe first time I had this treat was at a bed-and-breakfast in Lancaster, Pennsylvania. To me, it tasted just like a big warm-from-the-oven oatmeal cookie! —Colleen Butler, Inwood, West Virginia
Cinnamon-Apple Pork ChopsWhen I found this pork chops with apples recipe online years ago, it quickly became a favorite. The ingredients are easy to keep on hand, and the one-pan cleanup is a bonus. —Christina Price, Pittsburgh, Pennsylvania
Cheesy Cheddar Broccoli CasseroleEven people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania
Golden Honey Pan RollsA cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Spicy Potato SoupMy sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.— Audrey Wall, Industry, Pennsylvania
Apple Streusel MuffinsThese apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
Kielbasa Cabbage SkilletSpicy kielbasa sausage and plentiful cabbage and potatoes give this dish a pleasing Old World flair. My husband never liked cabbage before I made this, but now he does! —Romaine Wetzel, Ronks, Pennsylvania
Mom's Roast BeefEveryone loves slices of this fork-tender roast beef with its savory gravy. The well-seasoned roast is Mom's specialty. People always ask about the secret ingredients. Now you have the delicious recipe for our favorite meat dish! —Linda Gaido, New Brighton, Pennsylvania
Amish Chicken Corn SoupCreamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania
Pumpkin-Apple Muffins with Streusel ToppingMy mother always made these tasty muffins whenever our family got together at her house. Now they’re a family favorite at my house, and my in-laws love them, too! —Carolyn Riley, Carlisle, Pennsylvania
Walnut Horn CookiesAt our house, it wouldn't be Christmas without these Pennsylvania Dutch cookies, which are known locally as kiffels. —Sharon Allen, Allentown, Pennsylvania
Chicken Potpie SoupMy grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
Amish Raisin CookiesI found this recipe for a chewy raisin cookie in one of the many Amish cookbooks I own. I haven't seen it duplicated anywhere else. —Marcia Wagner, Berrien Springs, Michigan
Amish Macaroni SaladThis Amish macaroni salad is a crowd favorite. It's supposed to be sweet, but you can lessen the sugar to suit your taste. Garnish with sliced hard-boiled eggs and paprika, if desired. —Mishelle Johnson, Wyoming, Michigan
Maple-Walnut Sticky BunsMmm! These ooey-gooey goodies will have everyone licking maple syrup from their fingers—and reaching for seconds. The yeast dough chills overnight. —Nancy Foust, Stoneboro, Pennsylvania
Nicole is the Content Director of TMB's Strategy and Performance team. She oversees the brand's shopping and trend editorial teams and assists with content planning across Taste of Home, Family Handyman, Reader's Digest, The Healthy and Birds & Blooms. With over seven years of experience writing and editing in the food and home space, she enjoys sharing cooking tips, recipe picks and product recommendations that make life a little easier. When she's not hunched over her laptop, she's either practicing latte art or fixating on her latest DIY home renovation.
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