Sometimes, the best meals are the simplest ones, wholesome, hearty dishes made with love and everyday ingredients. From cozy Bean Potato Soup and creamy Baked Chicken to old-fashioned Cinnamon Breakfast Cake and tangy Beef Stew with Dumplings, these Amish recipes bring warmth and comfort to your table.

Cinnamon Breakfast Cake

Serves: 8–10, Prep time: 10–15 minutes, Cook time: 25 minutes

Ingredients

• ¼ cup applesauce, unsweetened
• ½ teaspoon cinnamon
• ¾ cup boiling water
• ½ cup rolled oats
• ⅔ cup flour
• ½ teaspoon vanilla
• ½ cup brown sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 egg
• ¼ cup sugar

For the topping

• ¾ cup shredded coconut, unsweetened
• ½ cup chopped pecans
• ¼ cup brown sugar
• 2 tablespoons milk
• 3 tablespoons unsalted butter, melted
• ½ teaspoon vanilla

Directions

1. Preheat oven to 350°F.
2. Prepare a cake pan (8×8) in advance; lightly grease it with butter using your hands or coat it using cooking spray.
3. In a medium bowl, mix the water and oats. Set aside for 5–7 minutes.
4. Take a separate large bowl; thoroughly mix the cinnamon, sugars, flour, salt, and baking soda.
5. In another bowl, mix the egg, applesauce, and vanilla.
6. Mix with the oatmeal mixture and then mix in the flour mixture; combine well.
7. Place the freshly made mixture in the baking pan.
8. Bake for 25 minutes, until the mixture sets well.
9. Take it out, cool down for a few minutes and serve warm!

Nutrition (per serving)

Cal. 164, Carbs 25g, Fat 6.3g, Protein 2.3g, Sodium 101mg

 

 

Bean Potato Soup

Serves: 10 – Prep time: 10 minutes – Cook time: 4 hours

Ingredients

• 1 cup carrot, cubed
• 1 garlic clove, minced
• 2½ quarts water
• 2 cups navy beans, dried
• 1½ pounds ham bone with meat
• 1 small bay leaf
• 1 cup celery, thinly sliced
• 1 cup potato, cubed
• 1 cup onion, finely chopped
• Pepper and salt as required

Directions

1. Take a medium cooking pot; add in the water and beans; heat the pot over medium heat to boil the beans completely.
2. Add the bay leaf, garlic and ham bone.
3. Simmer the mixture for 2 hours to make the ingredients perfectly tender.
4. Mix in the veggies, pepper and salt; simmer for 50–60 more minutes.
5. Take out the bone and cut the meat into small pieces; discard the bone.
6. Return the meat to the pot and cook for a few minutes.
7. Discard the leaf and serve warm!

Nutrition (per serving)

Cal. 274, Carbs 51g, Fat 10g, Protein 16g, Sodium 39mg

 

 

Creamy Baked Chicken

Serves: 2 – Prep time: 10 minutes – Cook time: 2 hours

Ingredients

• ½ cup flour
• 1 chicken, chopped into small pieces
• 3 tablespoons butter
• 1 teaspoon pepper
• 1½ cups sweet cream
• 1½ teaspoons salt

Directions

1. Preheat oven to 350°F.
2. Prepare a casserole dish in advance; lightly grease it with butter using your hands.
3. Season the chicken with pepper and salt; toss in the flour and coat well.
4. Take a medium saucepan, add the butter and heat over medium heat.
5. Place the chicken pieces and brown them on both the sides for 3–4 minutes.
6. Transfer to the casserole dish and top with the cream.
7. Cover the dish and bake for 2 hours.
8. Serve warm with the gravy left after frying the chicken.

Nutrition (per serving)

Cal. 347, Carbs 28g, Fat 24g, Protein 4.6g, Sodium 163mg

 

 

Cabbage Tomato Rolls

Serves: 14–15 – Prep time: 15–20 minutes – Cook time: 1 hour 25–30 minutes

Ingredients

• 1 cup tomato sauce
• 2 pounds hamburger
• 1 head of cabbage, cored
• 1½ cups cooked rice, cooled
• 1½ teaspoons salt
• 1½ cups sour cream
• 1 tablespoon chopped parsley
• 1 onion, chopped
• ½ onion, grated
• ¼ teaspoon pepper
• 2 tablespoons ketchup
• 1 can condensed tomato soup
• 2 cups water

Directions

1. Take the cabbage and core it; leave it whole.
2. Preheat oven to 350°F.
3. Prepare a baking pan in advance; lightly grease it with butter using your hands or coat it using cooking spray.
4. Take a medium cooking pot; add in the water and boil over medium heat.
5. Add the cabbage and boil until the leaves become soft and easy to separate.
6. Drain the water and trim the thick leaves.
7. In a medium bowl, thoroughly mix the rice, hamburger, grated onion, pepper, salt and parsley.
8. Arrange the leaves and place ⅓ cup of the mixture on each leaf.
9. Fold the leaves and roll them.
10. Place one by one in the baking dish.
11. Take a medium saucepan; add in the oil and chopped onion; heat the pan over medium heat for 1–2 minutes.
12. Add the water, ketchup, soup, and tomato sauce.
13. Boil the mixture and add the sour cream.
14. Top the leaves with the sauce.
15. Bake for 60–70 minutes and serve warm!

Nutrition (per serving)

Cal. 271, Carbs 25g, Fat 9.8g, Protein 20.5g, Sodium 551mg

 

 

Tangy Beef Stew with Dumplings

Serves: 8–10 – Prep time: 10–15 minutes – Cook time: 4 hours 10 minutes

Ingredients

Stew:

• 1 teaspoon lemon juice
• 2 tablespoons flour, all-purpose
• 2 pounds beef, cubed
• 1 small onion, chopped
• 3 tablespoons vegetable oil
• 1½ teaspoons salt
• 4 cups boiling water
• ⅛ teaspoon pepper

Dumplings:

• 2 to 3 tablespoons milk
• 1½ teaspoons baking powder
• 1 cup flour, all-purpose
• ½ teaspoon salt
• 1 tablespoon shortening
• 1 egg

Directions

1. Take the beef and cut into small pieces.
2. Take a medium skillet; heat the vegetable oil over medium heat.
3. Add the beef cubes and brown them evenly.
4. Top with the flour, pepper and salt.
5. Mix in the lemon juice and hot water.
6. Cover and simmer over low heat for 3–3½ hours.
7. In a medium bowl, thoroughly mix the dumpling ingredients.
8. Make the dumplings and place them in the hot stew.
9. Cover and cook for 20–25 more minutes.
10. Serve warm!

Nutrition (per serving)

Cal. 273, Carbs 10.4g, Fat 11g, Protein 29.5g, Sodium 420mg

 

 

Soy Sauce Sausage Balls

Serves: 28 balls – Prep time: 10 minutes – Cook time: 30 minutes

Ingredients

• 2 tablespoons soy sauce
• ½ cup bread crumbs
• 1 egg, beaten
• ½ cup light brown sugar
• 1 pound Italian sausage, casings removed
• ¼ cup chopped onion
• 1½ cups ketchup
• 2 teaspoons vegetable oil
• ¼ cup white vinegar

Directions

1. In a large bowl, thoroughly mix the breadcrumbs, sausage, onion, and egg.
2. Make small balls from the mixture.
3. Take a large skillet; add the oil and start heating over medium heat.
4. Add the balls and cook for 4–5 minutes to brown them evenly.
5. In a medium bowl, thoroughly mix the remaining ingredients.
6. Place mixture on top of the balls.
7. Cook for 20–25 minutes over low temperature.
8. Serve warm!

Nutrition (per serving)

Cal. 91, Carbs 7.4g, Fat 5.2g, Protein 3.9g, Sodium 346mg

 

 

Potato Salad

Serves: 8 – Prep time: 30 minutes – Cook time: 20 minutes

Ingredients

• 1 small onion, finely chopped
• 6 medium white potatoes, with skin
• 1 cup chopped celery
• 1 teaspoon celery seed
• 1 cup chopped carrots
• 4 hard-boiled eggs, peeled and cut into small pieces
• ¾ cup white sugar
• 2 eggs, beaten
• 1 teaspoon cornstarch
• ⅓ cup apple cider vinegar
• ½ teaspoon salt
• ½ cup milk
• 3 tablespoons butter
• 1 teaspoon yellow mustard
• 1 cup mayonnaise

Directions

1. Boil the potatoes in a large cooking pot with adequate water for 18–20 minutes.
2. Drain and peel them.
3. Cut into small cubes and set aside.
4. In a medium bowl, gently whisk the sugar, 2 eggs, cornstarch, and salt.
5. Take a medium saucepan; add the egg mixture and heat over medium heat.
6. Add the mustard, milk, and vinegar; mix.
7. Continue heating for 8–10 minutes, until thick.
8. Discontinue heating and add the butter.
9. Place the pan in the refrigerator for a few minutes.
10. Add in the mayo and combine well.
11. In a large bowl, thoroughly mix the potato pieces, celery, carrots, onion, celery seed and hard-boiled eggs.
12. Add the dressing and mix well.
13. Refrigerate and serve chilled!

Nutrition (per serving)

Cal. 497, Carbs 30.5g, Fat 49g, Protein 8.6g, Sodium 425mg

 

 

 

***These recipes and more are found in Sarah Spencer’s Amish Cooking: Wholesome and Simple Amish Recipe Cookbook. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.