About Amish Recipe Box

I grew up in Amish country and have an admiration for the Amish people and their culture. I’ve enjoyed many Amish home cooked meals and I’m sure you will enjoy cooking and eating from the authentic recipes on this website. Please remember, the Amish people often add a pinch here or a pinch there and cook from memory and habit, making it hard to put some of these Amish recipes in writing. Many of these recipes have been passed down from several generations of Amish women, and many of them are from Amish cookbooks written by an Amish lady in Lagrange Indiana, Mrs. Clayton (Louise) Lambright. Her husband, Clayton has a furniture shop on their farm. Clayton, along with the other Amish craftsmen build some of the high quality solid wood furniture known to come out of Amish shops.

Recent Recipes

  • French Fudge

    3 (6 oz.) pkg. chocolate chips 1 can Eagle Brand milk 1 1/2 t. vanilla pinch of salt 1/2 c. walnuts Put chocolate bits and eagle Brand milk in pan on low. Stir well until bits are melted. Add vanilla, salt and nuts. Pour in waxed paper lined 9×9 pan and refrigerate.

  • Vinegar Taffy

    2 c. white syrup 1 c. sugar 2 T. butter 1 T. vinegar 1/4 t. baking soda 1 t. vanilla Combine first 4 ingredients in saucepan; bring to boil over medium heat. Stir constantly untill sugar dissolves. Continue cooking to hard ball stage (260 degrees) or until small amount forms a hard ball in very ...

  • People Chow

    2 sticks margarine 1 c. peanut butter 1 (12 oz.) bag chocolate chips 1 box Rice Chex cereal 1/2 box powdered sugar melt first 3 ingredients together, then pour over Rice Chex. Mix completely; dump into large grocery bag. Add powdered sugar and shake well.

  • Microwave Caramel Corn

    2 c. brown sugar 1/2 c. butter 1/2 c. light corn syrup 1 T. water 1 t. salt Mix ingredients and microwave on High for 12 minutes. Stir after 5 minutes. Add 2 t. of soda. Pour over 4 qt.s of popcorn. Spread on cookie sheet to cool.

  • Grandma Tonkel’s Fondant

    3 c. powdered sugar 3/4 c. white syrup 1/2 c. hot water 2 egg whites, beaten Cook sugar, syrup and water to soft ball stage. Cool slightly and stir in beaten egg whites. Cool; drop on waxed paper by teaspoon.

  • Chocolate Covered Toffee

    1 stick butter 1 stick oleo 1 c. sugar 3 T. water 1/2 t. vanilla 6 Hershey’s chocolate bars Cook to 310 degrees or hard crack. Add vanilla and stir to keep from burning. Pour onto buttered cookie sheet. Put Hershey bars on top and let melt. Store in refrigerator.

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