Notes about Recipes in this book

• Cornmeal pancakes

  • laurenlangston on April 13, 2019

    Texture and flavor on these are fantastic. The hydration step for the cornmeal really helps it shine. I subbed nut milk + vinegar for the buttermilk while I’m backing off on dairy and they did not suffer for it. Fried in bacon fat. The first one was dense but everything after was lovely.

• Overnight butter rolls

  • twoyolks on April 13, 2020

    Really simple recipe that makes a really nice roll. The rolls are buttery without being too buttery and the spiral shape gives them a nice lamination.

• Spareribs and sauerkraut

  • billcranecos on August 27, 2020

    This was an unexpected household hit. The sharpness of the sauerkraut is diminished by the chopped apple and brown sugar. This will get repeated.

• Oven-fried chicken

  • cpandrew on April 25, 2022

    One of my mom’s favorites to make.

• Beef and noodles

  • srhmkllr on October 09, 2017

    Salt and pepper the chuck roast generously, then sear in several tablespoons of oil. Drain any remaining oil before continuing with the recipe. Can also use low-sodium beef stock in place of the water and bouillon, or use half stock and half water.

• Dried lima bean casserole

  • mjes on February 26, 2024

    Although I usually substitute ham hock or bacon ends for the bacon, this is my absolute favorite lima bean dish. I use dark molasses or even blackstrap molasses simply because that tastes most like my Grandmother made it.

• Baked beans "from scratch"

  • cpandrew on April 25, 2022

    Always a crowd favorite!

• Barbecued chicken

  • cpandrew on April 25, 2022

    I make this chicken all the time. The best BBQ recipe next to the Cornell Chicken!

• Amish half-a-pound cake

  • mjes on September 16, 2021

    This is an odd pound cake recipe - whipping the batter for 20 minutes; start cooking in a cold oven . . . The result is a moist pound cake that is less dense than both. A perfect base for strawberry shortbread or similar fruit on cake base desserts.

• Sauerkraut soup

  • PinchOfSalt on December 16, 2014

    The soup thickened substantially immediately after the sauerkraut was added. The kielbasa was very lean, making it necessary to add some oil for browning and so there would be a proper roux when the flour was added. There was too much thyme. (It could have been the packet of thyme that I used. It is rather strong.) I might try one more time to see if I can get this recipe into my "good" zone.

  • billcranecos on August 05, 2020

    This was a delightful weeknight meal and we'll cook it again. Don't think of this as sauerkraut soup, but rather this is a creamy and comforting chowder with smoked sausage and happens to have some pickled cabbage added at the end that gives this a distinctive taste. It's important to use a kielbasa or smoked sausage that has some fat to render, so when the flour is added you can make an adequate roux. Although we were skeptical going into this, it ends up being on our favorites list. Good flavor and easy execution.

• Browned butterscotch pie

  • billcranecos on January 24, 2021

    This received high praise from everyone at a small dinner party. Easy and delicious.

• Cole slaw with mayonnaise dressing

  • PinchOfSalt on July 04, 2013

    Made this without the bell pepper. A pretty slaw that has a very watery dressing after it has been allowed to sit. The onion was sharp at first but the flavor became milder after the two-hour refrigeration time. Sweeter than I would like. Cut back on the sugar next time! Alternatively, try making the recipe in two steps - wilt the cabbage as described in the recipe, omitting the mayonnaise, drain it after a couple of hours, then add the and mayonnaise just before serving.

  • trudys_person on August 21, 2022

    Good recipe for dressing. I used less sugar, as suggested by PinchOfSalt, and bagged coleslaw mix.

  • ldmallow on May 24, 2026

    Cut the sugar to 2 or 3 tablespoons and used closer to a cup of mayo. It was still plenty sweet.