By Luella Fischer
Tucked away in the corners of rural Missouri are communities that scream simplicity, where family values are the core of each day, and we are reminded of simpler times. At the center of it all is fellowship and flavor.
Amish communities are known for their great homemade food. Often, families prepare large meals for celebrations and Sunday dinners. Most women spend a significant amount of time in the kitchen and typically have a large, impressive garden, which is used all year long.
The Amish prepare a variety of filling comfort foods in large quantities, like pot pies, homemade butter noodles, soups, chow-chow (pickled relish), meat, gravy, apple butter, and other hearty foods with ingredients such as pork, garden vegetables, and fruits.
D & L Bakery in Northeast Missouri is housed in an out-building on an Amish farm and offers old-fashioned favorites. Homemade sweet and soft dough is shaped into wonderful breads, cinnamon rolls, and crumb pies. Locals and visitors both enjoy stopping in for a treat, from cherry and peach pies to oatmeal cookies, .
When visiting, children often meet you quickly after opening the wooden screen door, ready to count change as they write the price and name of each item on a small tablet. When you ask them for their day’s plan, the response often involves gardening, canning vegetables, or planting or harvesting, depending on the time of year.
The Missouri Amish community celebrates a simpler life and has been since the early 1940s. Due to migration from other state settlements, Missouri's Amish population has seen growth in recent years. Today, Missouri is home to over 9,000 Amish in more than 80 church districts and 38 settlements. Primary Amish settlements reside in Bowling Green, Seymour, Clark, and Jamestown. Other small settlements can be found across Missouri.
D&L Bakery is located twelve miles southwest of Bowling Green open Friday & Saturdays, April through December.
- 3 cup flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cup vegetable oil
- 1 8-ounce crushed pineapple, undrained
- 2 cups chopped pecans, divided
- 2 cups chopped ripe bananas
- 2 cups sugar
- 1 teaspoons baking soda
- 3 beaten eggs
- 1 ½ teaspoon vanilla
- 1 cup softened butter
- 2 1-pound packages powdered sugar
- 2 8-ounce packages cream cheese, softened
- 2 teaspoons vanilla
- Mix dry ingredients in large mixing bowl.
- Add eggs and oil, stir until moist. Do not beat.
- Stir in vanilla, pineapple, banana, and 1 cup of pecans.
- Spread batter in three well-floured 9-inch cake pans.
- Bake at 350 for 25 minutes or until a inserted toothpick comes out clean. Cool completely.
- Mix frosting ingredients well.
- Spread cream cheese frosting between layers and onside of cake. Sprinkle with remaining pecans.
—Barbara Ann Eicher, Canton
- 1 quart peaches
- 1 tablespoon sugar
- 1 tablespoon flour
- 1/2 cup peach juice
- 1 cup flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- 1 tablespoon butter
- 1 egg, beaten
- Place peaches in baking dish.
- Mix sugar, 1 tablespoon of flour, and peach juice, and pour over peaches.
- Combine the remaining ingredients and sprinkle over peach mixture.
- Bake at 400 until golden brown.
- Enjoy with milk.
—Abner Wagler, Curryville
Grandma’s Cinnamon Rolls
- 4 cups milk
- 2 tablespoons yeast
- 1 tablespoons sugar
- 2 tablespoons warm water
- 1 cup milk, scalded
- ½ cup butter
- ½ cup sugar
- 2 eggs, beaten
- 1 teaspoons salt
- 4 cups flour
After milk is scalded and cooled to lukewarm, add rest of ingredients and stir well. Knead. Brush with vegetable oil and let rise in warm space until dough doubles in size (one hour). Roll dough out on surface and spread one cup of butter, ½ cup of sugar and one teaspoon of cinnamon. Roll dough and slice evenly. Place sliced rolls in greased pan and let rise. Bake at 375 for 25 minutes or until browned. Do not over bake. Frost after rolls are cool. Add nuts if desired.
—Alvin Schrock, Stanberry
Luella Fischer enjoys writing and has a passion for cooking and Missouri history. She is also the author of a children’s book series and directs a Missouri Farmers Care agriculture education program where third graders have the opportunity to make bread, plant seeds, and experience food and agriculture hands-on.