There’s something comforting about Amish cooking—it’s slow, soulful, and doesn’t pretend to be anything it’s not. These are the kinds of recipes that make your house smell like childhood or a country kitchen in the middle of nowhere.
They’re honest, humble, and loaded with flavor passed down through generations. If you’ve never tried a warm slice of shoofly pie or a homemade ham loaf, you’re in for a cozy, carb-loaded treat.
1. Amish Chicken Pot Pie
Not a pie with a crust—this version is more like a rich, brothy stew filled with flat egg noodles, tender chicken, and carrots. The broth soaks into the noodles and thickens into something close to magic.
It’s hearty enough for winter but soothing anytime. Serve with fresh bread for dipping.
2. Shoofly Pie
Molasses is the star here, giving this gooey-bottomed pie its dark, caramel flavor. The crumbly streusel top bakes into golden crags that contrast the sticky filling.
Sweet and deep, it’s like gingerbread turned into a pie. Best eaten slightly warm with a big scoop of vanilla ice cream.
3. Amish Macaroni Salad
Creamy, sweet, and a little tangy—this picnic staple is unlike any other macaroni salad I’ve tried. Chopped hard-boiled eggs and crunchy celery give it bite, while a dash of sugar in the dressing sets it apart.
It’s comfort food in a cold bowl. Even picky eaters go back for seconds.
4. Baked Corn Casserole
Corn kernels, creamed corn, eggs, and a touch of sugar come together in a soft, almost pudding-like bake. The edges brown up just right while the center stays custardy.
It walks the line between savory and sweet. A perfect holiday side that works for breakfast too—just don’t tell Grandma.
5. Amish Bread With Cinnamon Swirl
Soft, yeasty white bread rolled up with cinnamon sugar and baked to golden perfection—this one smells like Saturday mornings. I brush the top with melted butter straight out of the oven.
Toast it, grill it, or eat it plain. It never lasts longer than a day in my house.
6. Chicken And Dumplings
Tender chunks of chicken simmered in rich broth, topped with fluffy biscuit-like dumplings that steam right on top. The whole pot smells like home.
There’s nothing fancy here—just flour, butter, and time. It’s the kind of meal that makes people lean over the stove “just to taste.”
7. Amish Beef And Noodles
Slow-cooked beef gets shredded into thick homemade egg noodles that soak up every drop of gravy. The texture is soft but chewy, like something your great-grandma might’ve served on a chipped plate.
No fancy spices—just salt, pepper, and pure comfort. Great over mashed potatoes or served on its own.
8. Apple Butter Spread
Apples, slow-cooked for hours until they melt into thick, spiced velvet—this stuff turns toast into dessert. The cinnamon clings to your tongue, and there’s just enough tang to keep it balanced.
I jar it warm and spread it on biscuits, pancakes, or (honestly) eat it with a spoon.
9. Amish Broccoli Cauliflower Salad
It’s creamy, crunchy, and just a little sweet—thanks to a surprising splash of sugar in the dressing. Chopped bacon, raisins, and sunflower seeds make every bite a little different.
Don’t be fooled by the word “salad.” This dish is pure potluck gold.
10. Whoopie Pies
Chocolate cake rounds sandwiching a thick cloud of marshmallowy filling—these are handheld sugar bombs in the best possible way.
The cakes stay soft and cakey, even after a few days (if they last that long). Pack them in wax paper for school lunches or road trips. Total nostalgia in two bites.
11. Amish Breakfast Casserole
A big-batch miracle—eggs, sausage, potatoes, and cheese baked until bubbly and golden. It feeds a crowd and smells better than any alarm clock.
The edges crisp while the center stays soft. I slice leftovers cold and reheat for a week of breakfasts that taste like a hug.
12. Soft Pretzels With Brown Mustard
Chewy on the outside, soft in the middle, and just salty enough—these homemade pretzels are the real deal. I twist them big and brush with butter after baking.
Dunking into sharp mustard makes them feel like fair food. They’re best warm, fresh from the oven, with your fingers still dusted in flour.
13. Pickled Red Beet Eggs
Bright pink on the outside and sweet-tart through the center, these eggs are as beautiful as they are bold. The pickling juice turns the whites a deep magenta after a few days in the jar.
Slice them on salads or eat them straight from the fridge. They’re not for everyone—but they’re for me.
14. Amish Friendship Bread
Sweet, cinnamon-laced, and secretly made with a starter you’re supposed to share—it’s like edible kindness. The bread bakes up moist with a crisp sugar top, somewhere between banana bread and pound cake.
I pass jars of starter to friends and watch the joy spread. It’s as much tradition as it is treat.
15. Ham Loaf With Pineapple Glaze
Yes, it sounds odd—but hear me out. Ground ham and pork mixed with breadcrumbs and baked under a sweet pineapple glaze turn into something salty, sticky, and deeply satisfying.
It’s retro in the best way. If meatloaf had a party cousin, this would be it.
16. Creamy Cucumber Salad
Thinly sliced cukes tossed in a dressing of sour cream, vinegar, and just a little sugar taste like summer in a bowl. The flavors get better after a few hours in the fridge.
It’s crisp, cool, and oddly refreshing next to anything hot and heavy. Amish picnic tables always have this one.
17. Old-Fashioned Oatmeal Pie
When pecans were scarce, Amish bakers turned to oats—and honestly, they created something amazing. The filling bakes into a chewy, caramel-like layer that reminds me of pecan pie without the nuts.
A bit of cinnamon adds depth. It’s rustic, rich, and way better than it has any right to be.