Kevin Williams

For The Amish Cook

The Amish Cook column is celebrating is 26th year this month and it was three years ago this week that Gloria Yoder picked up the pen for the first time. Since then, we’ve seen her family grow and learned a lot about the New Order Amish and Amish life in general. I want to thank readers for welcoming her into your home each week and thank Gloria for letting us all into her life.

As the editor and creator of The Amish Cook column, I’m more than amazed that it is still going, and it is because of you. If anyone would have told me when I was 18 years old in 1991 that the column would still be chugging along in 2017, I would have thought they were nuts.

But here we are.

For me,  there have been a lot of changes since Gloria took over. At the time, I became a dad, with our daughter Aster born in September 2013. And since then we have welcomed another, our beautiful 10-month-old Beatrice Rose keeps me on my toes. It’s an exciting  and happy time for this editor.


Through July 31, there is an “anniversary special” on books. The entire Amish Cook softcover library is now available to celebrate the column’s anniversary this summer. This is the last time these books will be offered, first-come, first served. The titles are: “Original Amish Cook Cookbook,” “Williams Guide to Amish Country,” “The Best of The Amish Cook, Vol. 1,” “The Best of The Amish Cook, Vol. 2,The Amish Recipe Project,” “The Amish Cook’s Everything But the Kitchen Sink Book,” “The Amish Cook Cookbook,” and two Amish-themed fiction novellas: “Rebecca at the Beach” and “Searching for Rebecca.” All eight books are $69, plus $3 shipping, Send to: Oasis Newsfeatures, P.O. Box 157, Middletown, OH 45042. Allow two weeks for delivery.

Gloria will return next week, but it was just important for me to reach out and thank readers personally for being the best readers a column could ask for. Enjoy these three recipes from Gloria’s home to yours!


  • 3 9-inch pie crusts, baked
  • 9 cups milk, scalded
  • 1 1 /2 cups flour
  • 4 cups white sugar
  • Dash salt
  • 1 tablespoon vanilla
  • 9 egg yolks
  • 3 cups cold milk


  • 2 cups powdered sugar
  • 2/3 cups peanut butter

Mix “crumbs” mixture until crumbly. Put some crumbs in the bottom of each pie crust. Reserve the rest of the crumbs.

Scald milk over medium heat. In a separate bowl, mix flour, sugar, salt, vanilla, egg yolks and milk.

Mix this together and pour into scalded milk. Heat and stir until thick.

When cold, add 3 cups of homemade whipped cream or whipped topping.

Divide pudding into the baked pie crusts. Spread whipped topping; top with remaining crumbs.


  • 2 cups sugar
  • 3/4 cup brown sugar
  • 3/4 cup instant clear gelatin
  • 1/2 teaspoons salt
  • 2 to 3 cups cream
  • 2 teaspoons vanilla
  • 1 quart frozen, chopped strawberries (optional)
  • Whole milk

Stir the sugars, clear gelatin and salt in a large mixing bowl. Add cream, stir vigorously. Add vanilla and several cups milk. Pour into a quart ice cream freezer.

Add milk until freezer is 3 inches close to being filled. Freeze with ice cream freezer.

We like dividing the recipe into small batches and making it in a blender by using frozen milk cubes to freeze it. It then has a consistency similar to shakes or smoothies.

We also prefer using less sugar and replacing it with maple syrup.


  • 2 cups corn kernels, fresh or frozen
  • 2 large eggs, beaten
  • 1 cup milk
  • 2/3 cup bread or saltine cracker crumbs
  • 1 tablespoon minced onion
  • 3 tablespoon melted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sugar

Preheat the oven to 350 degrees. Lightly grease a 2-quart casserole, and set it aside. Combine all the ingredients in a large mixing bowl and mix until well distributed.

Spoon the mixture into the prepared pan. Bake for 40 minutes, until bubbly and golden.    

Citrus County is filled with great home cooks and we know you would love to share your recipes with our readers. Please click "Submit Your Recipe " to send us your recipes.


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