Wanda E. Brunstetter's Amish Friends No Waste Cookbook

Wanda E. Brunstetter's Amish Friends No Waste Cookbook

Author: Wanda E. Brunstetter

Publisher: Barbour Pub Inc

Release Date: September 30, 2022

ISBN: 9781636093857

Pages: 224

ABOUT THE BOOK:

When times are hard, the family budget gets tighter.
Do you struggle with feeding your family as the cost of everything rises? This cookbook is designed to help.
 
New, from New York Times bestselling author of Amish fiction, Wanda E. Brunstetter, is a valuable cookbook for when times are hard and costs are on the rise. Amish and Mennonite cooks offer recipes and advice for saving money, stretching a meal, and eliminating waste in the kitchen. Over 270 recipes are divided into traditional categories from main dishes and sides to desserts and snacks. Encased in a lay-flat binding and presented in full color, home cooks of all ages will find this cookbook to be a wonderful addition to their collections.

ABOUT THE AUTHOR:

New York Times bestselling and award-winning author Wanda E. Brunstetter is one of the founders of the Amish fiction genre. She has written more than 100 books translated in four languages. With over 12 million copies sold, Wanda's stories consistently earn spots on the nation's most prestigious bestseller lists and have received numerous awards.

Wanda's ancestors were part of the Anabaptist faith, and her novels are based on personal research intended to accurately portray the Amish way of life. Her books are well-read and trusted by many Amish, who credit her for giving readers a deeper understanding of the people and their customs.

When Wanda visits her Amish friends, she finds herself drawn to their peaceful lifestyle, sincerity, and close family ties. Wanda enjoys photography, ventriloquism, gardening, bird-watching, beachcombing, and spending time with her family. She and her husband, Richard, have been blessed with two grown children, six grandchildren, and two great-grandchildren.

To learn more about Wanda, visit her website at www.wandabrunstetter.com.

MY THOUGHTS:

Wanda E. Brunstetter's Amish Friends No Waste Cookbook is a treasure chest full of amazing recipes, Bible quotes, hints, sayings, and miscellaneous how-to's. The recipes are exactly what you'd expect from the Amish - down home comfort food that are not only delicious, but can be made with ingredients you probably have on hand. 

I was very pleased to find that not only are there the "normal" food recipes, but also included are one for making items like deodorant, bleach alternative, laundry soap, baby wipes, and other very useful miscellaneous recipes. I have tried a few and they work!

There is a wonderful canning/preserving section, but I will say that one must be aware that many of the Amish use the "old" ways of water bath canning meats and other low acid foods that is not recommended by the USDA. Meats that are water bathed in this book should now be processed in a pressure canner. Please do your research before canning any of these recipes. There is a free guide online that the USDA has put out called The Complete Guide to Home Canning. Am I saying not to use the canning recipes? Absolutely not. But do look up how to safely can the items. 

Wanda E. Brunstetter's Amish Friends No Waste Cookbook is a wonderful cookbook that should be a part of any kitchen. It is filled with some of the most mouthwatering recipes that many people associate with the Amish community. You'll find yourself pulling it off your shelf again and again. Yes, the recipes are that delicious!

I received a copy of this book through NetGalley. I was not required to post a positive review - but one of my honest opinion. 

Hungry Is a Mighty Fine Sauce Cookbook - Review

Hungry is a Mighty Fine Sauce Cookbook

Author: Shellie Rushing Tomlinson

Publisher: Shiloh Run Press

Release Date: October 1, 2016

ISBN: 9781634097826

Pages: 224

BLURB:

Hey y'all!  Come on inside! I want you to meet my family~

I’m Shellie. . .a Jesus loving, story stacking cook known as The Belle of All Things Southern. I'm having something of a family reunion, and I’m inviting all of you to join me--from close friends and second cousins, to my loyal radio listeners, beloved readers, and anyone else who stumbles across our get-together!  
 
My specialty is delicious food born from a legacy of love and southern heritage, broken down into simple steps anyone can follow. Whether it’s my Bodacious Black Bean Salad or Fresh Veggie Frittata, Spicy Sausage and Crawfish Spread or Fudge Nut Muffins, my recipes will satisfy your hungry group and keep them coming back for more. Hungry is a Mighty Fine Sauce is a collection of lip-smacking, rib-sticking dishes served with generous helpings of conversation because I truly believe the best meals come with a story. 

Featuring dozens of tried-and-true recipes complemented by entertaining stories, your hunger--and your craving for humor--are sure to be satisfied! Eye-catching photos, guaranteed to make your mouth water, are included throughout. . .sure to be a much-appreciated gift or centerpiece on your very own kitchen countertop.

MY THOUGHTS:

Hungry is a Mighty Fine Sauce Cookbook is a truly readable cookbook. This cookbook is pure Southern and is a true treasure! It is full of stories that are absolutely entertaining and the way it is written, you can just hear the stories being told around the kitchen table while you are sipping a sweet tea. I have spent more time than I'll ever admit to looking for a recipe for dinner and then finding myself reading the cookbook. Oh, the stories!  I will never, ever hear "This Little Light of Mine..." without thinking of the little Boy Angel Cullen. OH MY!!! I laughed so hard I had tears rolling!

This book is not only fun, but it has some mighty good recipes in it as well. One of the things I really love is not only is there an intro to the recipe, but many of them have comments in the instructions that make it feel like you are cooking with a friend or relative. For example, there was a comment of how the original recipe called for 1/2 cup of sugar, but the author's uncle made the recipe and forgot to add it in. The sugar was not missed, so from then on, it has been omitted when making it. Great to know - and love the omission since we really don't need all that sugar, right?

Sprinkled throughout the book are BELLE TIPs that are helpful and very useful hints, sayings and quotes and drop dead gorgeous photography. The recipes themselves are amazing - well of course they are, they are from a Southern Belle! I love Southern cooking and this book nails everything I love about it. Some of my favorite recipes are: Cajun Grits, Aunt Peggy's Chicken and Dumpling Casserole, Tomato Onion TART WITH Cornmeal Crust From Kitchen Belleicious, Brown Butter Maple Berry Skillet Cobbler From Kitchen Belleicious, and Aunt Debbie's French Market Doughnuts - just to name a few. 

I had originally gotten an eBook of Hungry is a Mighty Fine Sauce Cookbook from NetGalley to review. When it comes to cookbooks, if I find I really like them I'll go out and buy the book. This is one that I loved - so I added the comb-bound book to my collection (mine is a little different than the photo as it has a white comb binding). This book is one that is used a lot and not only for the cooking, but for the stories. I've read more stories and even the recipes to my husband or daughter than I ever thought I would out of a book, let alone a cookbook.

What it all boils down to is, Hungry is a Mighty Fine Sauce Cookbook is a must for anyone who loves to cook Southern food, read cookbooks, loves great recipes or just wants a great all-around useful and entertaining book. I love it and highly, highly recommend it! 

I received a copy of this book through NetGalley. I was not required to post a positive review - but one of my honest opinion. 

The Family Caregiver's Cookbook - Review

The Family Caregiver's Cookbook

Author: Harriet Hodgson

Publisher: WriteLife Publishing

Release Date: October 11, 2016

ISBN: 9781608081615

BLURB:

You’re in the caregiving trenches and barely make it through the day, let alone have the energy to prepare fancy meals. But meals don’t have to be fancy or hard to make in order to be delicious, nutritious, and healthy. Harriet Hodgson, a dedicated home cook, former food writer, and family caregiver, wanted to fix delicious meals for her disabled husband. A creative cook, Harriet adapted favorite family recipes and created new ones for this book, reducing salt, fat, and sugar. Personal stories add to the recipes and each one ends with “Caregiver Tips.” You’ll get tips on how to stock your pantry, speed shop for groceries, understand the effects of sodium, and practice food safety. The book is set in larger print that makes it easy to read. Treat your loved one—and yourself—to these easy-fix, delicious, and satisfying recipes. Make every meal a celebration of life!

 

MY THOUGHTS:

At some point in our life, most of us will become a caregiver. Most of the time we won't be prepared for it. It can be difficult and finding time to do everything including preparing special diets, medicines, appointments, etc. on top of our daily responsibilities, so where does one take shortcuts to help? In the food prep area, of course. It's quicker and easier to serve prepared, frozen or canned food, but in the end, it's far from healthy with the high sodium contents as well as other drawbacks including lack of taste. 

The Family Caregiver's Cookbook fills that need for good, nutritious, and healthy cooking that doesn't require long cooking or prep times. Not only is the food nutritious but it tastes great! You can tailor your cooking to the dietary needs of the person you are caring for and still give them a quick and healthy meal that you can feel good about.

The author, Harriet Hodgson wrote this book out of both experience and need to cook for her husband. She had 19 years caregiving experience, so you can be confident that this book is written by someone who knows what it's like being in a caregiver's shoes. She's walked in them a long time!

The Family Caregiver's Cookbook has many delicious recipes that will not take long to cook, is nutritious and best of all, tastes delicious! Some of my favorites are the Swedish Meatballs, Tomato Basil Soup with Shells, Crispy Cod with Potato Chip Topping, Chicken and Mushroom Crepes, Granny Smith's Apple-Dapple Muffins, to name a few. The recipes cover every meal, vegetable, and fruit as well as breads, snacks and deserts.

I cannot sing the praises of this cookbook enough as it is packed full of the author's experience. You'll read her stories, hints, tips and of course the delicious recipes. There is so much information between the covers of this book, it will become your most used resource!!!

I received a copy of this book through NetGalley. I was not required to post a positive review - but one of my honest opinion. 

Roasted Dandelion Root Coffee

Finally! After a long, dreary winter, spring has arrived! My favorite part about the spring is gathering up the fresh greens and flowers that are packed full of vitamins and minerals and are super tasty. This year I have dried my dandelion leaves, flowers and made the roots into a wonderful roasted "coffee".

The "coffee" is a not actually coffee but makes a wonderful substitute. It has a nice flavor - a somewhat coffee, caramel and chocolate flavor combination. It's hard to describe, but with a little bit of cream and a touch of honey - it's pretty much heaven! The spring crop of roots are much more mild than the fall crop. The fall is more robust and bitter and packed with more vitamins and minerals because the roots are storing all the nutrition required to make a strong plant in the spring. Fall is the best time to harvest for drying roots for their medicinal value and for the most robust coffee, but I love the spring harvest as well! 

I dig up my dandelions whole and try to get as much as the root as possible. They are long and do easily break off. I found it best to try to run a long screwdriver or a dandelion removing down next to the root as closely as possible and break the ground around it by wiggling it back and forth. If difficult to remove, I will do this around the plant. A shovel works, too, but it leaves a lot more mess to deal with and depending where you harvest your plants, you may not want to leave holes behind.

After digging the dandelions, I pre-rinse with a hose to get rid of as much dirt as possible. Then I put the whole plant in a 5 gallon bucket and rinse, drain, rinse, drain, rinse, drain.... until the water looks quite clean. Next, I cut off the top part of the plant and put in two separate piles.

I then put the roots in a bowl and soak for a little bit. Then I rinse a few more times and try to swish off as much of the remaining dirt as possible.

I then use a scrub brush to take off the remaining dirt. I like putting a small cutting board in the bottom of the sink to have something to scrub on. If the roots have a lot of off-shoots, I'll break them apart to get in between them.

Then I put them in my food processor and chop until the pieces resemble brown rice.

Next I pour them on a cookie sheet and put them in a 225 degree oven and let them dry. This can take about an hour. 

I then check to see how they are drying by stirring every 10 to 20 minutes or so. Drying times will depend on the day, your oven, how large the pieces are, etc.

After the pieces are dry, I increase the oven temperature to 325 and continue to bake. Now the roasting process has started. I kept a close eye on it and mixed every 10 minutes. I love this part because when the root is almost ready to remove from the oven, it has the most amazing aroma of baking a chocolate cake or brownies! 

Some people will remove the root as soon as they see small wisps of smoke coming from the root. I put mine back in a bit longer. I like a darker roast. I find it to have a bit more of a robust flavor. 

After removing from the oven, I let it cool and then put it in a jar. The contents in the jar are much more true in color to the actual end product. 

To use:

Put water in a pan and bring to a boil. Add the dandelion root, stir well and boil for 1 minute. Make sure it doesn't boil over because it will produce foam on top. You will need 1 tsp. of Roasted Dandelion Root Coffee per 8 oz of water (adjust to taste). Serve with a little cream and honey if desired.

DISCLAIMER: I am not a qualified/licensed instructor or certified to teach wildcrafting, using herbs or explaining how to identify any plant I use or speak of in these posts. This is only describing what I did and how I use the item described in MY home with MY family. I am not to be held responsible for any misinformation or any mishaps if anyone decides to try this at home. If you decide to try this method - it is at your own risk. Please research and study any plants, methods and side effects of the plant describe in this post.

Healthy Chocolate Peanut Butter No Bake Cookies

Can cookies really be healthy and taste good as well? YES!!!! I came across a pin on Pintrest called Skinny Chocolate Peanut Butter No Bake Cookies from Sally's Baking Addiction and they looked good, but I had wondered if they would taste as good as they looked. The answer was yes, but I did tweak the recipe to more my style.

These cookies are perfect to give to your children in their lunches, after school snacks, a midnight snack or when you really want that chocolate fix but can't bring yourself to fill yourself with empty calories.

Healthy Chocolate Peanut Butter No Bake Cookies

The original recipe called for almond milk which I eliminated. I also cut out the salt, cut back on the honey and added a few other ingredients that kicked up the cookies and made them even more yummy!!!

Healthy Chocolate Peanut Butter No Bake Cookies

1 ripe banana - the riper the better
1/2 cup peanut butter
1/4 cup honey
1/4 cup unsweetened cocoa powder
Quick Oats
Chocolate chips

Any or all of the following:
Coconut
Raisins
Walnuts, pecans, etc
Dried cranberries

Mash the banana and continue to mash until it liquefies. Add peanut butter, honey and the cocoa and mix well. Add coconut (optional) and mix well. Add the oatmeal a little at a time until you get a nice soft dough like consistency. You don't want it dry, but you don't want it wet either. I use about 2 cups of oatmeal. Sometimes more, sometimes less - depending on my additions. Mix well. Add chocolate chips and dried fruit and nuts. Mix well. Drop by tablespoonfuls onto wax paper. Let set up and store in airtight container. I keep these in the refrigerator or freezer.

For the original recipe, visit Sally's Baking Addiction.

Creamy Rice Pudding

As I try to decide what to take with me, and what to keep, I came across a my aunt's recipe box. She was somewhat of an adventurous cook for our family. She had given me her collection after her husband died because she could never see cooking these for just herself. She had lost her passion for cooking and sadly reverted to plain and simple. No longer were the fantastic and unusual items coming from her kitchen and we no longer saw these creations at our family gatherings. She has since passed, but these recipes will always keep her alive for me. I am currently scanning all my family recipes and will pass them on to my children in their original form.

This was one recipe I had to share. I've had Rice Pudding before but this is my favorite hands down. It is easy and no precooking of the rice. All goes into a greased casserole and into the oven. There was no time given, so I stir it every so often and keep an eye on it until it is thickened to the way I like it. I have covered it and cooked it uncovered. It is very forgiving and tastes great. Unfortunately, I've never timed it, so it truly is one of those heirloom type recipes. I hope you enjoy!

 

Creamy Rice Pudding

1 quart milk

1/4 cup granulated sugar

1/4 cup raw rice

1 Tablespoon butter

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 cup raisins

Heat oven to 325 degrees F. In a greased casserole (1-1/2 quart) combine all ingredients. Add raisins the last half  hour of baking.

For thicker pudding, increase rice to five tablespoons. 

Serves 6.

The Dairy Good Cookbook by Lisa Kingsley

The Dairy Good Cookbook
Everyday Comfort Food from America's Dairy Farm Families
Author: Lisa Kingsley
Publisher: Andrews McMeel Publishing
ISBN: 9781449465032
Hardcover: 256 pages
Release Date: June 2, 2015

About the Book:

The Dairy Good Cookbook is a celebration of the world of the 47,000 dairy farm families and their contributions to American life. The 115 recipes showcase the taste of dairy in many forms, from cheese to yogurt, milk, and butter. The book gives a unique perspective through recipes and photographs of a day in the life of dairy farms, cows, and the farmers who bring us our dairy.

Dairy farming is one of the hardest types of farming there is, and these farmers take a tremendous sense of pride in their work. Ninety-five percent of the 49,000 dairy farms in America are family owned, and many families have continued to own their farms for generations. Milk is in their blood. The Dairy Good Cookbook showcases the lives of these hard-working farmers across the country. This book celebrates not only the love that people have for dairy foods, but it also pays tribute to the dairy farmers—and even the cows that make all this great cuisine possible.

The book is divided into six sections organized by a day in the life of a dairy farmer, beginning with Sunrise and ending at Sundown, along with other special days in the year (including holidays and family get-togethers). Each chapter highlights one of six different types of dairy cows and includes profiles of both large and small dairy producers. Nothing soothes the soul quite like a warm bit of Macaroni & Cheese, Apple Cheddar Pizza, Apricot Dijon Pork Chops, or a taste of Dairyman's Chocolate Cake. The 115 recipes include dishes from the archives of Dairy Management, Inc. as well as family favorites from farmers themselves. Tips on cooking with dairy are included along with family-friendly recipes and myriad photographs of the food and farms.

Unlike other foods that we consume, where our milk originates is probably less than 100 miles from our homes. Dairy is still a small, community-based business, and dairy farmers are the original environmentalists since their livelihood depends on the health and well-being of their animals and where they live. This cookbook has the endorsement and support of Dairy Management, Inc., the umbrella organization to which all of America's dairy farmers belong. Carla Hall from The Chew has contributed the foreword, and it will be released in early June for National Dairy Month.

My Thoughts:

I grew up in dairy country and spent many hours milking, feeding and taking care of cows. This delightful book brought back so many memories: from the life of dairy farming to the wonderful taste taste of fresh milk and dairy and the amazing recipes made from them!

The above description of the book really does a fine job, so I won't rehash what is already there. The recipes I tried were delicious. The Apple-Pecan Coffee Cake, Pepper and Egg Brunch Bake, Creamy Pea Soup, and Cajun Mac and Cheese are ones I will certainly make again. One thing I found difficult was to sit and find just recipe I wanted to try. They all sound soooo good, but even worse for me was the beautiful photography that is throughout. Not only is the food photography superb, but the many farm photos that are sprinkled throughout the book were a tremendous distraction! This book is so beautiful, you could easily put it out as a coffee table book.

Full of stunning photographs, delicious recipes and information about farm life and cows, this book will delight anyone that loves good down home cooking, dreams about being on a farm or someone that just loves a beautiful cookbook to add to their collection. Celebrate National Dairy Month by purchasing your copy in June.

The Dairy Good Cookbook book comes VERY HIGHLY recommended!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

ASIAN PICKLES: JAPAN by Karen Solomon

ASIAN PICKLES: JAPAN
Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono
Author: Karen Solomon
Publisher: Ten Speed Press
ISBN: 9781607744788
Pages: 54 Genre: Asian Cooking, Pickling

About the Book:

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.

For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.

My Thoughts:

A delightful book filled with a nice conversational prose as well as some interesting Asian pickling recipes. There is one thing to be said about the recipes - they may not taste exactly like you might think. Japanese cooking and pickling is quite a bit different than American cooking, and the recipes show that. I tried a couple of the recipes and questioned how they turned out. We have a Chinese friend that said they were perfect and that they are supposed to taste just like I made them!

With that said, the recipes appear to be quite authentic. It also appears that some of these may be an acquired taste. If you like Asian cooking (real Asian - not the Americanized type) or you are an adventurous cook, then you may really enjoy this book!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

Cultured Food for Life by Donna Schwenk

Cultured Food for Life
How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness
Author: Donna Schwenk
Publisher: Hay House, Inc.
ISBN: 9781401942823
Paperback: 256 pages

About the Book:

Cultured Food for Life is a part of a new genre of cookbooks gaining popularity among a growing demographic of health and wellness aficionados. In this work, fermentation guru Donna Schwenk introduces readers to the healing properties of kefir, kombucha, cultured vegetables, sprouted flour, and sourdough. Fermentation has been used in food preparation for thousands of years, but in the past few decades it has moved from being a commonplace kitchen ritual to being something done only by a few health-conscious proponents. Most fermentation now is done at factories, whose processes strip away some of the abundant vitamins, minerals, and healthy bacteria that make this way of preparing foods so beneficial. But Donna Schwenk is working to bring this staple of food preparation back to readers by showing that these now-unfamiliar processes are actually easy and fun. And by doing this, she opens the door to a world of foods that can help rid readers of health problems including high blood pressure, diabetes, allergies, acne, hypertension, asthma, and irritable bowel syndrome. After telling the astonishing story of how she healed herself and her family with these probiotic foods, Schwenk walks readers, step by step, through the basic preparation techniques for kefir, kombucha, cultured vegetables, sprouted flour, and sourdough plus more than 120 recipes that use these foods to create dishes to please any palate. With recipes like Herbed Omelet with Kefir Hollandaise Sauce, Sprouted Ginger Scones with Peaches and Kefir Cream, Kefir Veggie Sprouted Pizza, Apple Sauerkraut, and Sprouted Brownies Kefir Cupcakes, along with inspirational stories from Donna’s family and friends, readers will enjoy a diet that’s as delicious as it is healthy.

Visit Donna's website at: http://www.culturedfoodlife.com/

My Thoughts:

Donna's story is not unusual. Cultured foods have been around for centuries, but somewhere along the way, we have forgotten how important these foods are to us. As we continue down the road of prepared foods and fast foods, we are losing the most valuable asset we have - just good plain food. This is the key to both health and wellness and Donna shows the reader this.

Filled with some delicious recipes, the reader (no matter what type of diet one is on) will benefit by following Donna's suggestions, recipes, and simple eating habits. This way of eating certainly won't harm anyone and all it can do is help. If you have problems with any of the ailments that she describes or just want to eat better before you are affected, grab a copy of this book NOW. This book will lead you on a more healthy lifestyle without being drastic. Kefir and other foods are easy to make and not expensive at all. There's really nothing to lose and a whole lot to gain by reading this book!

Highly recommended!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

Made in America: A Modern Collection of Classic Recipes by Megan Garrelts and Colby Garrelts

Made in America
A Modern Collection of Classic Recipes
Megan Garrelts, Colby Garrelts
Andrews McMeel Publishing
ISBN: 9781449458140
Pub Date Apr 14 2015
Hardcover: 168 pages

About the Book:

An American collection of heirloom recipes from a chef's point of view designed for home cooking. Award-winning chefs Colby and Megan Garrelts present 50 handcrafted recipes passed down through generations and celebrated around American tables.

This beautiful collection of traditional American recipes is an invitation to reminisce with generations around the kitchen table. Acclaimed Kansas City chef and recipient of the 2013 James Beard award for Best Chef Midwest, Colby Garrelts and his wife, Megan, a James Beard semifinalist for Best Pastry Chef, feature their favorite library of American classics redefined by easy, chef inspired techniques, quality ingredients, and a love for regional flavors from their Midwestern roots. These recipes will soon be the classics you refer to again and again for true Americana cooking. Made in America features 50 handcrafted recipes sorted by the cooking methods commonly used in American kitchens from daybreak, to the bakeshop. Many recipes begin with a childhood memory from Colby or Megan that describes the roots and the journey of each recipe.

This heirloom collection from a modern point of view includes such as Biscuits and Gravy, Corn Fritters with Fresh Sheep's Milk Cheese, Quick Pickles, Panfried BBQ Pork Chops with Tomato Horseradish Sauce, Grilled Garlic-Thyme Kansas City Strips, Garrelts Fried Chicken, Lemon Meringue Pie, and Chocolate Butterscotch Cookies, to name a few. Suggested menus for festive America holidays such as Mother's Day, 4th of July, Back to School night, and Christmas are also included. Sidebars throughout showcase handcrafted cocktails such as the Bloody Mary, The State Fair, and the Pimm's Cup that pair well with the different recipes within. Love and pride are woven together to create this collection that will remind you of your favorite recipes that define the comforts of home.

My Thoughts:

I don't think there's anything as delicious as Southern foods and this book is filled with them - many done with added flair making these recipes extraordinary. Get ready to drool and then have an overwhelming desire to whip up a dish or two. You just can't help yourself when paging through. The photography that pairs with the recipes are beautifully done and I swear you can taste the deliciousness of each dish.

Make sure to try the Christmas Casserole. This one is better than others I've tried and my guess is because of the addition of cremini mushrooms and Gruyere cheese. Then there's the Braised Bacon with Bourbon, Raisins, Nuts and Fried Eggs... Oh man - swoon worthy for sure! The Worcestershire-Grilled Rib Eye is a must for summer grilling and of course you can't have a good Sunday dinner without Garrelts Fried Chicken! One can't forget dessert and a must to try is the Lemon Cake with White Chocolate Buttercream, Oatmeal-Cherry Cookies and don't forget the Lemon Meringue Pie!

With all this talk about the recipes contained in this book, I want - no - I NEED to stop writing about this amazing book and get to the kitchen and bake something - and FAST!!

If you haven't guessed it, you really need to add this to your cooking library - especially if you love Southern Fare. Yes, it's just that good!!

I received a copy of this book from NetGalley courtesy of the publisher. I was not required to write a positive review, but instead, one that gives my honest opinion.

The Amish Family Cookbook by Jerry and Tina Eicher

It is time for a FIRST Wild Card Tour book review! If you wish to join the FIRST blog alliance, just click the button. We are a group of reviewers who tour Christian books. A Wild Card post includes a brief bio of the author and a full chapter from each book toured. The reason it is called a FIRST Wild Card Tour is that you never know if the book will be fiction, non~fiction, for young, or for old...or for somewhere in between! Enjoy your free peek into the book!

You never know when I might play a wild card on you!

Today's Wild Card authors are:

Jerry and Tina Eicher

and the book:

The Amish Family Cookbook

Harvest House Publishers; Spi edition (October 1, 2012)

***Special thanks to Ginger Chen for sending me a review copy.***

ABOUT THE AUTHORS:

Jerry Eicher’s bestselling Amish fiction (more than 210,000 in combined sales) includes The Adams County Trilogy, the Hannah’s Heart books, and the Little Valley Series. After a traditional Amish childhood, Jerry taught for two terms in Amish and Mennonite schools in Ohio and Illinois. Since then he’s been involved in church renewal, preaching, and teaching Bible studies. Jerry lives with his wife, Tina, and their four children in Virginia.

Tina Eicher was born and married in the Amish faith, surrounded by a mother and sisters who were great Amish cooks. At fellowship meals and family gatherings, Tina’s dishes receive high praise and usually return empty. She and her husband, Jerry Eicher, author of several bestselling Amish fiction titles, are the parents of four children and live in Virginia.


Visit the author's website.

SHORT BOOK DESCRIPTION:

From bestselling author Jerry Eicher (more than 350,000 books sold) and his wife, Tina, comes this warm and inviting peek into an Amish kitchen, complete with recipes, Amish proverbs, and a dash of Amish humor. Readers will laugh, pray, and eat robustly with The Amish Family Cookbook at their side.

Product Details:
List Price: $ 14.99
Spiral-bound: 272 pages

Publisher: Harvest House Publishers; Spi edition (October 1, 2012)
Language: English
ISBN-10: 0736943773
ISBN-13: 978-0736943772

AND NOW...A FEW RECIPES FOR YOU TO TRY (CLICK ON PICTURES TO SEE THEM LARGER):

My Thoughts:

This lovely spiral bound cookbook is packed full of delicious and appetizing recipes. From Amish Root Beer to Perfect Peppermint Patties to Sour Cream Twists, one can find recipes to please everyone in the family!  I have been having a great time trying new recipes out on the family, and was both surprised and extremely pleased to come across some of our family favorites as well. Everyone enjoyed many of the dishes including Broccoli Cheese Casserole and the Strawberry Pretzel Dessert. I took the Strawberry Pretzel Dessert with me to a pot luck and recieved many requests for the recipe.

This is a wonderful addition to any cooking library!!!

Canning Broccoli Soup

Broccoli Soup (middle)

Broccoli crowns were on sale at our local grocery store, so I decided to try the Broccoli Soup recipe in my Fagor "Home Canning Cookbook" to see if it would be something I'd like to stock on the shelves for this winter. I canned my first batch of 4 jars, let it stand for a few days, and then we ate it. The verdict: Everyone really liked it! In fact, the kids LOVED it and have asked for me to put up "tons" of it. LOL It's a really nice recipe, good alone, or if you want broccoli and cheese, just sprinkle some cheddar on it and let it melt - just yummy.

Broccoli Soup

1 1/2 pounds broccoli, whole
1/2 onion, peeled and chopped
1-2 garlic cloves, peeled and chopped
2 tablespoons margarine or vegetable oil (I used butter)
1/4 cup uncooked white rice
5 cups vegetable or chicken broth (this came out to 3 cans 14.5 oz size)
Tabasco sauce to taste
Salt & Pepper to taste

Cut broccoli florets from the stalks. Peel stalks and slice into 1-inch pieces. Saute broccoli, onions, and garlic, in butter. In a large saucepan, combine the sauteed vegetables with the rice and broth. Bring to a boil. Lower heat and simmer gently until vegetables are very soft. Puree soup in blender. (I used my Braun handheld and blended it in the pot). Return to stockpot and add the Tabasco, salt and pepper. Bring to a boil. Cook for an additional 5 minutes. Ladle into jars, leaving a 1 inch headspace. Cap and seal. Place in pressure canner with 2-3 inches of hot water (or amount recommended for your brand of pressure canner). Process for 40 minutes at 15 pounds (Fagor's HIGH setting).

Please note: There is no conversion for those at higher altitudes in this book. I'm just below 1000 ft. above sea level, so I don't have to worry about it. For those above 1000 ft. above sea level, please contact your local Cooperative Extension Office for advice on safe times and pressure settings.