THE AMISH COOK
BY GLORIA YODER
“Julia! Austin! Wake up, we’re ready to leave for Ohio! Remember, we’re going to Grandpa’s today!” I called to my sleeping darlings.
There were delighted shrieks as they sprang from bed. Our van driver arrived right on schedule, and the two excited children settled into their car seats for the trip to Ohio.
By 1:30 p.m. we were all relieved to arrive safely at Grandpa’s house, where warm hugs awaited us as always. Best of all was watching Julia embrace her little cousins—she had been eager to see them again.
That evening most of us went fishing at a pond on Tobias’s farm. Two-year-old Austin was anxious to get his turn. I cast my line and told him he could hold the rod for a while. “I’m going to catch a big buck!” he announced—perhaps he’d heard too many deer stories. When he said he could no longer reel, I told him, “Austin, you’ve got a fish!” The two of us excitedly cranked it in together. It wasn’t a big buck, of course, but a small bass—too small to keep.
Dusk was falling by the time we headed home with a dozen bass to clean. You know how it goes: the butchering part rarely feels as fun as the catching part.
The next day proved equally memorable. We attended a Hostetler family reunion that included Daniel’s mother’s relatives. Born into a family of ten children, Daniel’s mother came from a very large clan. Dawdy and Grandpa have 80 grandchildren and 81 great-grandchildren, and most of their descendants were at the reunion. What amazed me most was the number of little ones—81 children under age 11!
Home-canning and gardening season are in full swing at Gloria’s house. This is a photo of her canning cabinet.
Before the reunion I had met most of Daniel’s cousins but, naturally, couldn’t remember every name. The day was filled with visiting and renewing friendships. Lunch was a classic “Amish meal” of mashed potatoes, sausage gravy, mixed vegetables, tossed salad, and strawberry delights. Many thanks to those in Danville, Ohio, who planned and prepared this meal for all 180 of us!
The afternoon passed quickly as Dawdy shared stories from long ago. It’s difficult to imagine daily life 50 to 75 years ago—what it must have been like to earn only $1.25 an hour.
The Hostetler family enjoys singing, so we spent an hour singing from the Christian hymnal, ending with Grandma’s favorite: “Love Will Bring Us All Together By and By.”
At 6:15 we had a simple supper of hot ham and cheese sandwiches, noodles, ice cream cones, and cake. Afterwards came introductions, which helped me put names to faces: the Hostetler siblings stood with their partners, children, and grandchildren so I could remember which families belonged together.
Included below is my strawberry delight recipe—the very dessert we enjoyed at the reunion. You can substitute other fillings if you prefer: chocolate or lemon pudding work well for a different twist.
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 8 ounces whipped topping
- 1½ quarts strawberry pie filling of your choice
- (Spread over cream cheese mixture)
- Lemon or chocolate pudding can be used instead of pie filling if desired
- Serves 10–15 people
- Mix graham cracker crumbs, brown sugar, and melted butter. Press the mixture firmly into the bottom of a 9 x 9-inch pan to form the crust.
- Beat the cream cheese with powdered sugar until smooth. Fold in the whipped topping gently, then spread the cream cheese layer evenly over the crust.
- Spread the strawberry pie filling evenly over the cream cheese layer.
- Chill the dessert until set. Cut into squares to serve.
Enjoy this simple, crowd-pleasing dessert at family gatherings or potlucks—it’s easy to make and always popular with children and adults alike.