Shoofly Pie



Frozen 9-inch pie crust, unbaked

1 cup flour

⅔ cup brown sugar, packed

1 Tablespoon cold butter

¼ teaspoon salt

1 egg

1 cup molasses

¾ cup cold water

¼ cup hot water

1 Tablespoon baking soda


Preheat oven to 350°F.

In a mixing bowl, combine the flour, brown sugar, butter, and salt.

Remove ½ cup of the mixture and set aside.

In a small bowl, beat the egg. Add the molasses and cold water. Stir and set aside.

In another small bowl, mix the hot water with the baking soda and blend into the molasses mixture.

Add to the flour mixture and mix well Pour into the pie shell and top with the reserved crumbs.

Bake for 35 minutes.

The pie filling will appear jelly-like but will firm up as it cools.

Transfer to a rack to cool completely before cutting.

Amish Tea Recipe for Cancer


1 tsp. slippery elm bark

1 tsp. sheep sorrel Burdock root

1/2 tsp. rhubarb root in 5cups water


Simmer for 1/2 hour. Drink 1 cup everyday


This is an Amish recipe.  We have no proof of its value. We do not claim this to be a remedy of any kind…

Berry Crumble




4 cups fresh blackberries

2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon lemon zest

1 tablespoon flour


2⁄3 cup rolled oats

1⁄2 cup Sugar

1⁄4 cup light spelt flour

1⁄2 cup (1 stick) butter

1⁄2 cup finely chopped walnuts

2 teaspoons ground cinnamon


Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.

To make the filling, in a medium bowl, combine the berries, Sugar, lemon zest, and flour.

To make the topping, in a food processor, pulse the oats, Sugar, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.

Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.

Amish Thimble Cookies

Thimble Cookies

Thimble cookies are basic, bite sized shortbread cookies, baked with a dollop of fresh jam in the center.  They are also known as Thumbprint or Bird’s Nest Cookies.  These cookies are perfect for an evening snack.


1 c softened butter

½ c sugar

4 large eggs

1 tsp vanilla extract

2 c all-purpose flour

½ cup jam – your choice


Cream together the butter and sugar.  Add egg and vanilla, work in the flour.  Chill if too sticky.  Roll small balls of dough between palms and place on ungreased baking sheet.  Make space for jam dollops in the center of each ball with a thumb or thimble.  Fill space with jam.

Bake at 325 degrees F for about 25 minutes.

Amish Friendship Chocolate Bread

Amish Friendship Chocolate Bread pix

This is a great variation to the traditional Amish Friendship Bread. It’s like eating chocolate cake. This bread freezes well and makes a great gift.


2 c all-purpose flour

1 cup white sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 (5.9 ounce) package instant chocolate pudding mix

1 c Amish Friendship Bread Starter

1 c vegetable oil

½ c milk

3 eggs

1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans or bundt pan.

In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans or bundt pan.

Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.

Amish Friendship Starter Cinnamon Bread

Amish Cinnamon Bread


1 c Amish Friendship Bread Starter

2/3 c vegetable oil

3 eggs

2 c all purpose flour

1 c white sugar

1 tsp ground cinnamon

½ tsp salt

½ tsp baking soda

1 ¼ tsp baking powder

1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9×5 inch) loaf pans.

In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.

Bake in preheated oven for 50 to 60 minutes.


Amish Sourdough Pancakes

Amish Sourdough Pancakes


2 c buttermilk pancake mix

1 ½ c water

1 c Amish Friendship Bread Starter


Place the pancake mix in a large bowl. Add the water and Amish Friendship Bread Starter and stir until well combined.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Amish Sourdough Friendship Bread

Amish Sourdough Bread

This recipe can also be used to make rolls. Add more warm water to the recipe if the starter is too thick. 


1 cup Amish Friendship Bread Starter

6 cups bread flour

1 tablespoon kosher salt

1/4 cup sugar

1/2 cup corn oil

1 1/2 cups very warm water


Put all ingredients in a very large bowl (20-cup size) and mix until batter is stiff.  Oil hands with corn oil and knead dough into a mound.  Add extra oil to the bowl, cover and let rise over night or until the dough has risen to fill up the bowl.  Remove dough from bowl and knead.  Lightly oil 2 or 3 loaf pans.  Cut dough into even pieces and place in the loaf pans.  Let dough rise again all day or night.  When ready to bake, preheat and bake at 325° F until golden brown.

Amish Friendship Bread Starter

Amish Friendship Bread starter baggedAmish Friendship Bread Starter Baked


1 package active dry yeast

¼ cup warm water (110 degrees F)

3 cups all purpose flour

3 cups white sugar, divided

3 cups milk


  1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
  2. On days 2 through 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 through 9; stir only.
  3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

White Bread Amish Style



2  cups warm water (110 degrees F)
1/3 – 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


In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth.

Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans.

Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F  for 30 minutes.