Last updated: July 25. 2014 5:19PM - 484 Views
By Gloria Yoder Contributing Columnist

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Editors Note: Lovina Eicher has decided to no longer write The Amish Cook column. I wish her well in life’s challenges and opportunities ahead and feel blessed to have spent so much wonderful time with the Eichers.

Nothing lasts forever. And in the media business, personalities come and go. “Regis and Kathy Lee” becomes “Regis and Kelly,” which becomes “Kelly and Michael.” Personalities change, but shows can stay the same. The Amish Cook column was never supposed to be about one person; it was supposed to connect an increasingly complicated world with a simpler, slower pace. And The Amish Cook can still do that.

The Amish are a diverse and varied group and no one person can or should lend a voice to the entire community. So I think changing the author occasionally offers insight and variation.

As creator and caretaker for a column that has become a tool for spreading simplicity, I wish to continue. I created The Amish Cook when I was just 18 years old when I teamed up with Elizabeth Coblentz. That was in 1991 and I’m not ready to let it go yet.

It has been a long journey with challenges and struggles and wonderful moments. But a watershed moment occurred last autumn, when my wife and I welcomed our first child. This year has been full of blessings and joy at watching her grow. Armed with a new outlook, it’s time for his column to grow also, to spread its wings.

My journey is not over and I would love for readers to continue with me to see where it leads.

— Kevin Williams

Hi. I’m Gloria Yoder, age 24. I’m an ordinary Amish housewife and mother and, yes, I love it. My husband Daniel and I have been blessed with over 4 years of marriage. We were thrilled when God added a baby girl to our hearts and lives 2 1/2 years ago. We named her Julia Rose. She is our little sunshine. We also anticipate the arrival of another bundle in November. Julia is all excited about being a big sister.

We live in a quiet country area and enjoy spending time outdoors, especially going on picnics and camping trips. A week ago we had the opportunity to go with my family to the Embarras River for a camp-out. We had a wonderful time together. My favorite part of camping is sitting around the fire after dark singing or swapping stories. A campfire is never complete without having some good s’mores. I love roasting marshmallows to a golden brown. Then placing on a graham cracker square, spread with an ample amount of peanut butter and topping it with a square of milk chocolate. Presto, you’re done! That’s it all, all except lazily sitting back and munching it down as the fire crackles cozily.

Another favorite activity of mine are the early morning walks I’ve been taking. I never cease to marvel over the melodious songs of the birds and the invigorating morning air. It also gives me the chance to spend some quiet moments with God in prayer.

Daniel and my brother Javin are both woodworkers. They build log furniture. Their shop is located at my parents home which is less than a quarter mile from our house.

Julia loves spending time with her daddy and is constantly begging to trail after him wherever he goes. Sometimes she goes with him to the shop and, of course, ends up going to grandma’s house. Right now Daniel is mowing the yard with our walk behind mower. Julia is perched on top of his shoulders, something she relishes and makes her feel like she’s on top of the world.

Summer is here in full swing. Along with it comes gardening, canning, and freezing. Even though it is the busiest and hottest season of the year, I have found it to have many blessings. There’s nothing quite like eating that first corn on the cob, spotting a red tomato for the first time or picking that tiny cucumber that hasn’t quite matured yet. Gathering fresh veggies from the garden is a highlight. To me, the vegetables taste better than candy.

This year I want to try something I haven’t done before. We are planning to have a fall garden. It’ll give us the opportunity to have fresh garden goodies for a more extended period of time. Another advantage is I won’t have to do as much canning during the warmest part of harvest season.

My parents have a family cow which we all benefit from. That way I can use all the milk I need and want. We have found it to be useful in so many ways. Julia loves drinking raw milk, while Daniel’s favorite is the chocolate coffee smoothies (watch for the recipe in an upcoming column). I also make pudding, yogurt, cheese, pies, etc. using the fresh milk. I use the cream for making butter and the buttermilk for cookies, biscuits, or pancakes.

For my first recipe I thought I would share something that is a favorite around here: peanut butter crumb pie. My husband’s eyes light up when he finds out I am preparing it, because he loves this pie and it was served at our wedding.



6 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

Crumbs: 2 cups powdered sugar, 2/3 cups peanut butter. Mix 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 scaled milk. Heat and stir until thick. When cold add 3 cups of home whipped cream or whipped topping. Divide pudding into the baked pie crusts. Spread whipped topping. Top with remaining crumbs and serve.

Readers with culinary or cultural questions or to share recipes write Gloria at: Gloria Yoder, c/o Oasis Newsfeatures, P.O. Box 157, Middletown, OH 45042. To learn more about Amish culture and the Amish Cook column and to sign up for the twice weekly newsletter, visit www.amishcookonline.com or “The Amish Cook Fan Page” on Facebook.

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