Lovina Eicher’s son-in-law Mose was injured in a car accident on Wednesday, Dec. 9. His injuries were severe, and he passed away the morning of Dec. 14.

Lovina asks readers to hold Susan and children Jennifer, age 2, and Ryan, age 1, in prayer.

She writes, “Susan is a widow at age 24 but she says her years of marriage to Mose were the most wonderful years of her life. They were married four years in August.”

On the evening of the accident Lovina wrote: “… Susan and the children are staying with us … Our sympathy goes out to the family of Mose’s driver, Dan, who was killed instantly in the accident. Dan’s son drives my son Benjamin to work every day; daughter Loretta’s boyfriend Dustin was Dan’s group leader at work. Dan was a great man to all who knew him. Let’s keep his family in our prayers as well. I haven’t heard how the girl is from the other car in this accident, but we want to lift her and her family up in our prayers, too.”

Because of these events, this week’s column contains favorite recipes culled from two of Lovina’s cookbooks, “Lovina’s Amish Kitchen” and “Amish Family Recipes.” Please remember Susan, children Jennifer and Ryan, and the larger family in prayer at this time.

Peanut Brittle

My dad loved peanut brittle. My mom would always make it around the Christmas holiday.

2 C. sugar

½ t. salt

1 C. light corn syrup

½ C. cold water

2 C. raw peanuts

2 T. butter, softened

1 t. baking soda

Grease a large baking sheet; set aside.

In a heavy 2-quart saucepan over medium heat, bring to a boil sugar, salt, corn syrup, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300°F, or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto baking sheet. With two forks, lift and pull peanut mixture into rectangle about 12-inch-by-14-inches in size. Allow to cool, then break candy into pieces.

From “The Essential Amish Cookbook” © 2017 Herald Press

Popcorn balls

My mother would always make Popcorn Balls around Christmastime. I like to add the red and green food color when I make them during the holiday season to give them that Christmas look.

¼ C. butter

1 C. brown sugar, packed

¼ C. light corn syrup

1 t. baking soda

16 C. popped popcorn, salted

Combine butter, brown sugar, and corn syrup in a medium saucepan. Bring to a rolling boil and boil for 2 minutes. Add the baking soda and stir well.

Place popcorn in a large bowl and pour cooked mixture over popcorn, mixing well. Form into 3-inch balls and set on waxed paper to cool.

For color, a few drops of food color can be added to cooked mixture before pouring over popcorn.

From “The Essential Amish Cookbook” © 2017 Herald Press

Snowball cookies

I like to make these cookies around Christmastime, but they are good anytime of year. The nuts give them a nice crunchy texture.

1 C. (2 sticks) butter, softened

½ C. granulated sugar

½ t. salt

1¼ t. vanilla extract

½ C. coarsely chopped walnuts or pecans

1¾ C. all-purpose flour

Confectioners’ sugar, for rolling cookies

Cream together butter, granulated sugar, salt, and vanilla. Add nuts. Slowly add flour until combined. Wrap dough in plastic wrap and refrigerate several hours.

Preheat oven to 325°F. Drop small scoops of dough onto parchment-lined baking sheets. Bake 10 minutes. Let cool, then roll in confectioners’ sugar.

— From “Amish Family Recipes” © 2020 Herald Press

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Lovina’s cookbooks, Amish Family Recipes and The Essential Amish Cookbook, can be found online. Readers can write to Eicher at PO Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be passed on to her to read. She does not personally respond to emails.

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