Amish Cooking Class Cookbook – Review

The Amish Cooking Class Cookbook by Wanda E. Brunstetter is somewhat different from most traditional cookbooks. It is based on a series of novels where fictitious characters taking a cooking class from an Amish woman. This is a companion cookbook to those novels.

Unfortunately, I was only able to get an extended preview of the first 97 pages of the cookbook, I cannot comment on the entire manuscript. The physical quality of what I was able to see was fairly poor so there may be some inaccuracies from the finished product.

This cookbook is not laid out like a traditional cookbook. It offers descriptions of how Amish cooking in various areas differs from modern western cooking followed by recipes related to that topic. For instance, the first chapter, after the introduction of the characters in the novel, is “Amish Cooking”. This section is a general overview of how many different kitchen tasks are tackled.

Followed by “Advice From Fellow Cooks”, it includes tips on various cooking techniques. For instance, use your eggs and butter at room temperature for best results in baking.

“Basic Recipes” are included after, including tips on how to boil eggs potatoes, rice, etc. These are not typical recipes with ingredients list and directions, but a basic overview on how to cook various dishes.

Next comes “The Amish Kitchen”, which describes what the Amish kitchen looks like as far as equipment and furnishings. Following that are recipes for “Breads and Rolls”.

“Amish Morning” follows describing how a typical Amish family spends their time in the morning. Following this are recipes for “Breakfast Foods“.

“Amish Sweets” covers those items which will satisfy the sweet tooth, and is followed by recipes for “Desserts”. “Amish Canning” describes the communal canning process, and is followed by recipes for “Spreads and Pickles”.

Unfortunately, this was as far as I was able to get in the preview, the remaining chapters, based on the contents are as follows:

  • Amish Gatherings and Events
    • Recipes for Main Dishes
  • Amish: Slow and Steady Wins the Race
    • Recipes for Soups
  • Amish Skills Sharing
    • Miscellaneous Recipes
  • Amish Gardens
    • Recipes for Salads and Sides
  • The Amish General Store
    • Recipes for Snacks, Dips, and Spices
  • Amish Children in the Kitchen
    • Recipes for Children
  • Index

Because I was unable to access the entire manuscript, I can’t comment on the quality of the index, but judging from the rest of the book I can only assume it was only utilitarian.

The pictures throughout the book are disappointingly small, and very few and far between. The recipes themselves are very straight-forward but include no nutritional information or even quantities so you don’t know how many servings it will make.

Glimpse How An Amish Cook Works

The book does, however, present a fascinating glimpse into how the Amish cook works and would be an excellent book if that is your interest. If you are reading the novels, this will be an excellent accompaniment. I did not feel however that any of the recipes are sufficiently different that one couldn’t find them elsewhere, like in an older cookbook.

For the included recipe have chosen the Amish Dinner Rolls. Enjoy!

Amish Dinner Rolls

Print Recipe Pin Save
Makes24 Rolls


  • 2 large eggs
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 6 tablespoons butter softened to room temperature
  • 1 cup potato mashed, cooked
  • 2 1/2 teaspoons instant yeast
  • 3/4 cup Water lukewarm, same water potatoes are boiled in
  • 4 1/4 to 5 1/4 cups Flour


  • Add all ingredients, except flour, to large mixing bowl.
  • Add 3 cups flour and mix. Add remaining flour, a little at a time, until soft dough forms.
  • Move dough to second bowl that has been lightly greased. Cover with plastic wrap and let’s sit until dough size doubles. (This should take approximately 1 1/2 hours.)
  • Carefully deflate dough and put on floured surface.
  • Begin to knead dough with additional flour until it forms a soft workable texture.
  • Divide into 24 balls and place in lightly greased 9 x 13-inch pan.
  • Cover pan with lightly greased plastic wrap and allow rolls to rise for an additional 1 1/2 to 2 hours, until dough becomes puffy.
  • Preheat oven to 350 F and bake rolls for about 20 to 25 minutes, until they reach a beautiful golden brown.
  • Brush with butter and enjoy!

Be the first to comment

Leave a Reply