The canning season is in full swing here. We are already a week away in September. September 10 is granddaughter Abigail’s 6th birthday. Her birth brought us a lot of excitement, as she put Joe and me on the grandparents list. Every grandchild brings excitement, but that first grandchild makes a change in your life.
Last night the whole family was here for supper. We had mashed potatoes, beef and noodles, cucumber salad, cheese, biscuits and canned peaches.
Her son Kevin turned 17 on September 2. His daughter Lovina and I baked him a horseshoe cake. We celebrated her birthday a day early as our family gathered here for a farewell dinner for our dear friend Jodi.
Jodi, whose husband Dan was killed in the same accident that claimed the life of her daughter Susan’s husband, Mose, moved to Alabama to live with her daughter Krista and her family. We have become good friends with Jodi and will truly miss her closeness. I understand that she wants to get closer to her daughter, though.
We cooked a haystack dinner for Jodi, her son James and her family. It was nice to spend a night together before heading south.
Daughter Elizabeth and Tim are happy that church services at their home are now over. It’s always a good feeling to have everything cleaned up again. A baptismal service for her son Benjamin was held there on Saturday. After most people left, Sister Emma’s family and our family helped pack the dishes into the bench car, and the men put all the benches back in place. The tent was dismantled and packed into the trailer tent to be pulled to the next ones in need.
Tim served a nice church lunch of homemade wheat and white bread, ham, cheese, mixed peanut butter, pickles, red beets, hot peppers, butter, jelly grapes, coffee, iced tea and a variety of cookies.
It was a beautiful sunny day to have tent services. The sun warmed up later in the day, making the iced tea Emma made taste even sweeter.
It always seems to make a parent’s heart so grateful when another child takes that precious step in life and accepts Jesus Christ as their Savior. May God continue to be Benjamin’s guide as we journey into an unknown future.
Today my husband Joe stayed home as he has several appointments. We will first go to the doctor’s office to find out the results of some blood tests he has done. Then we will go to the hospital, where he will have to take a stress test. Joe had some health complications, so we’re hoping for good results. I can’t believe the cost of doctor and hospital visits, but like everything else the prices are going up. We will take one day at a time and trust our Heavenly Father above.
I would like to apologize to readers who have written letters to me that have not yet received a response. I managed to get a few more responses this week. If you have a stamped envelope with your letter, you’ll get a response, but I can’t promise when. Also, if you ask for recipes that I didn’t get in the columns, I’ll try to print them in a future column to save time. I appreciate all the kind and encouraging letters I receive. Her daughter Loretta appreciates all the get well and baby cards and gifts she has received. May God bless you for your good deeds. Until next week… God bless you!
This recipe was requested by a reader.
Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her latest cookbook, Amish Family Recipes, is available wherever books are sold. Readers may write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email LovinasAmishKitchen@MennoMedia.org and your message will be forwarded to them for reading. She does not personally respond to emails.
4 cups flour
1 cup cocoa powder
2 teaspoons baking soda
pinch of salt
2 cups white sugar
1 cup shortening
2 teaspoons vanilla
1 cup sour milk (2 tablespoons vinegar added to sweet milk to make 1 cup)
1 cup hot water
1 3/4 cup butter at room temperature
2 1/4 cups powdered sugar
1 tablespoon of vanilla extract
10 to 14 ounces marshmallow creme
Sift together flour, cocoa powder, baking soda and salt; in another bowl, cream the eggs, sugar, shortening and vanilla. Mix the dry ingredients alternately with the sour milk until creamy, then add the hot water last. Buttermilk can replace sour milk. Place on a baking sheet lined with parchment paper and bake at 375 degrees for about 8 minutes or until cooked through.
For the cream filling, cream butter and powdered sugar; whisk until fluffy, then stir in vanilla. Stir in marshmallow creme until blended. Refrigerate for 20 minutes. Put two cookies together with a cream filling in between.