The simplicity of Amish people and their lifestyles are perfectly reflected in their food. They cook to preserve and display their deep-rooted respect for tradition and community. Most Amish families live without modern conveniences, but they make up for it with skill, self-sufficiency, and time-honored food. That’s why every dish in an Amish kitchen has a purpose. These are the kinds of meals that stick to your ribs and stay in your memory.

Ready to eat like it’s 1890? Let’s go.

Amish Friendship Bread

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This recipe is a full-blown experience. You get a starter mix, usually from a friend, then feed it like a pet for ten days. After all that care, you get the reward: a sweet, cinnamon-kissed loaf with a moist, cake-like texture that’s worth the wait.

Shoofly Pie

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Back in the 1800s, sticky molasses pies cooled on windowsills and literally attracted flies—hence the name. This dessert combines deep molasses flavor with a crumb topping. It comes in two versions: “wet-bottom” with gooey filling and “dry-bottom” that’s more cake-like. It’s best served with coffee.

Scrapple

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Scrapple may not be the best-looking dish, but if you weigh the substance, it’s surely going to win. This recipe uses pork scraps, cornmeal, and spices, all pressed into a loaf and fried. It’s crispy outside and creamy inside, and it makes the most of every leftover. That’s old-school nose-to-tail cooking, and the Amish have nailed it.

Schnitz un Knepp

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This recipe will blow your mind if you’ve never had apples with ham. “Schnitz” means dried apples, and " Knepp” means dumplings. They slow cook together with salty ham until the apples melt into the broth. The flavors are a perfect combination of sweet, savory, fluffy, and wildly comforting.

Amish Chicken and Noodles

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This simple recipe is so cozy that it feels like a warm hug. The chicken simmers until it falls apart, while the noodles are thick and handmade. Then it all gets ladled over mashed potatoes—yes, really. It’s not complicated, but every bite is soothing and deeply satisfying.

Apple Butter

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Apple butter is a popular Amish recipe that will make you forget everything you know about spreads. This spread is smoother than applesauce, richer than jam, and loaded with warm spices. The Amish slow-cook apples for hours until they caramelize naturally. It was traditionally made in copper kettles over open flames during fall harvest festivals.

Amish Potato Salad

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Despite its simplicity, this dish surprises people. It has a touch of tanginess and sweetness and is way more flavorful than your average deli potato salad. The Amish use a dressing made with mustard, vinegar, sugar, and mayo. Then, they add boiled eggs and crunchy celery to make this perfect side dish with a real personality.

Amish Beef and Noodles

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If you’re feeding a crowd on a cold day, this recipe could be your best bet. It combines shredded beef with thick egg noodles in a slow-simmered gravy. It’s filling and completely made from scratch. The gravy soaks into everything and turns simple ingredients into pure comfort.

Cornmeal Mush

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Cornmeal mush may not sound fancy, but it’s endlessly adaptable. First, you cook it into a porridge and chill it until firm. Next, you slice it and fry it. It gets crispy on the outside and soft in the middle. To eat it as a savory dish, serve it with eggs. For the sweet touch, add syrup instead.

Amish Apple Dumplings

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To prepare this wholesome dumpling dish, whole apples are peeled and cored, then wrapped in buttery dough and baked in a cinnamon-sugar syrup. The apples soften, the crust crisps, and the syrup thickens. Add a scoop of ice cream, and you’re in dessert heaven.

Amish Peanut Butter Spread

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If you think peanut butter is addictive, this Amish version will take your taste buds to a whole new level. It’s peanut butter whipped with marshmallow creme and corn syrup until it’s fluffy and sweet enough to count as dessert. Kids slather it on fresh bread. Adults pretend it’s for the kids but would totally indulge and enjoy.

Pickled Beets and Eggs

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Pickled beets and eggs may look like something from a science lab, but they taste incredible. Hard-boiled eggs sit in beet juice and vinegar for a few days until they turn deep purple. The flavor is totally unique, with a touch of tanginess and slight sweetness. Amish families serve them cold, often next to meats and bread.

Oatmeal Pie

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This oatmeal pie came from pure necessity during wartime. Since pecans were expensive or impossible to get, Amish bakers swapped them out for oats. This resulted in a chewy, gooey, caramel-like filling that somehow works even better. This recipe proves that oats can be dessert royalty.

Cabbage Rolls

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Cabbage leaves are turned into little edible envelopes filled with seasoned beef and rice. Everything bakes together in a bubbling tomato sauce until tender. These rolls are hearty, affordable, and a smart way to stretch a pound of meat. They’re common at Sunday dinners or after long harvest days.

Pumpkin Butter

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This dish is the perfect depiction of fall vibes in a jar. Pumpkin butter simmers low and slow with sugar, cinnamon, and cloves until it becomes thick, smooth, and almost creamy—no actual butter is needed. The Amish spread it on bread, swirl it into oatmeal, or gift it during autumn gatherings. It tastes like October.

Amish White Bread

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It’s hard to keep a check on your carbs if white bread tastes like this. It’s soft, slightly sweet, and perfect for sandwiches or toast. Amish bakers make it in big batches using just flour, yeast, sugar, water, and oil. They don’t include any preservatives or weird ingredients.

Macaroni Salad

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Amish macaroni salad has a very distinct flavor that keeps it from becoming dull. The dressing mixes mayo, mustard, sugar, and vinegar, which gives it a tangy and creamy flavor. For the crunch, they add chopped veggies like celery and onions. It’s a must-have at summer potlucks.

Broccoli Salad

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This dish turns raw broccoli into the life of the party. You toss the florets with bacon, sunflower seeds, raisins, and a sweet-tangy dressing. It’s crunchy, colorful, and surprisingly addictive. Even veggie skeptics end up loving it. Amish families often bring it to reunions and church lunches.

Amish Doughnuts

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There’s nothing store-bought included in this recipe. Amish doughnuts are big and soft and made from a yeast dough that’s fried until golden. The doughnuts are then either glazed or dusted with powdered sugar. Either way, they’re best eaten warm and never last more than a few minutes once they hit the table.

Sour Milk Cake

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This recipe takes what most people toss out—sour milk—and turns it into dessert. The milk’s acidity helps the cake rise and stay moist. It’s usually flavored with vanilla, cinnamon, or nutmeg. The cake is delicious and frugal, perfectly representing Amish baking in a nutshell.