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The Amish Cook's Baking Book Hardcover – October 20, 2009
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First a bit of background about this book: Some people have commented on the little stories that are dispersed throughout this cookbook. The reason for this other than obviously providing interest is that these recipes are mainly just a compilation of stories and recipes written by Lovina that are published in various newspapers in the Midwest. From what I was told her mother originally started the column and after she passed Lovina took over the role of writing the column.
As far as the recipes go I feel like they are pretty fool proof. I read one review that complained that sometimes ranges instead of exact measurements were given. I have actually found this to be useful. For example some of the breads may taste better with more or less flour depending upon the oven you are using. Hence, when Lovina suggests 6-7 cups of flour for a recipe you have to either be intuitive enough about food to know when you've used the right amount or you may just want to make up the recipe using various amounts of flour to find what you like best. Regardless of how you make up the recipe though, I have always found that the resulting food is always quite tasty.
One thing I have found is that a lot of the recipes call for allowing the breads to rise multiple times. I have discovered that my recipes often turn out better if you simply place the bread in the proper pan or tin and then let it rise once in the container before cooking. This allows you to get lighter and fluffier rolls and breads.Read more ›
I will first start off with the good. It is an attractive book with wonderful photos, stories, and plenty of yummy sounding old fashioned recipes. I've made the pumpkin cake, brownies, and peanut butter cookies and had success with them. I also made the basic frosting which I didn't particularly like. It was more of an icing used on cinnamon rolls and not something I'd want on a cake.
Now for the bad and the reason I am disappointed enough in this book to give it a one star.
I went to make the old fashioned ginger cookies because I wanted to make them as part of cookie packages I am putting together for Christmas gifts. The dough seemed far too soft for cookies, but the book specifically points out that the dough may seem soft and not to add more flour. It then mentions it needs to be refrigerated for at least two hours. I figured it would be fine after two hours, but it still appeared far too soft and mushy. So I let it remain for another 2 hours.
It still did not appear right, but I decided to go ahead and bake them anyway. Well, my gut instinct was correct because they came out as flat as crepes and did not resemble a cookie at all. The molasses also overwhelmed the cinnamon and ginger.
I wondered what could have possibly went wrong.Read more ›
Most Recent Customer Reviews
I am an experienced baker. I tired the recipe for Double Cinnamon Bread. Big mistake - the recipe called for 8 cups of flour for one 9 x 5 loaf pan, and 1/2 stick of butter to... Read morePublished 1 month ago by Lorraine Sevich
I am an experienced home baker and ordered this book after looking at it in a bookstore. The recipes looked good, easy, and homey. Read morePublished 7 months ago by SLCS
Book was in excellent condition and the recipes were explained well, easy to prepare and delicious.Published 18 months ago by Amazon Customer
It's just not okay for a cookbook to have errors in the ingredients or the instructions and this one does. Read morePublished 23 months ago by DBrent