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Here are a few of our favorite Dutch Country Recipes for you to try and enjoy! You can also browse our huge selection of cookbooks here.

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Kauffman's Baked Beans

  • ¼ cup Kauffman’s Apple Butter, 1/2 cup Kauffman’s Apple Butter BBQ Sauce, 8oz Kauffman’s Apple Cider
  • ¼ cup molasses, 1 teaspoon dried oregano (crushed)
  • 1 1/2 teaspoons dry mustard, 1 1/2 teaspoons ground cumin or chili powder
  • 1 - 28oz can pork and beans in tomato sauce, 1 - 15oz can pinto, cannellini, Great Northern, black or butter beans (rinsed and drained), 1 - 15oz can red kidney beans (rinsed and drained)
  • 1 large onion (finely chopped), 8 slices thick-cut bacon (crisp cooked and cut into 1-inch pieces)

In a large bowl, combine apple butter, barbecue sauce, cider, salsa, molasses, oregano, mustard and cumin. Add undrained pork and beans, drained pinto beans, drained kidney beans, onion and bacon; stir gently to combine.

Transfer bean mixture to a 2-1/2- to 3-quart casserole. Bake, uncovered, in a 325 degree F oven for 2-1/2 to 3 hours or until desired consistency, stirring occasionally. Beans will thicken as they cool. Makes 12 side-dish servings.

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Kauffman’s Special Pork Chops

Good for 2-4 pork chops

  • Kauffman’s Double Cut Pork Chops
  • Kauffman’s Coarse Black Pepper, Kauffman’s seasoned salt, 3 Cloves garlic peeled and sliced thin
  • 2-3 Kauffman’s Homegrown Apples sliced ½ inch thick
  • Kauffman’s Marinade - 4 tbsp Kauffman’s Apple Butter, 2 cups Kauffman’s Apple Cider
  • Kauffman’s Glaze - 4 tbsp Kauffman’s Apple Butter, 1 bottle Kauffman’s BBQ Sauce
  • Kauffman’s Sliced Apple Rub - 1 cup sugar, ¼ cup cinnamon

Note : All the spices listed are available at Kauffman’s

Pierce chops several times with a fork. For marinade, mix Kauffman’s Apple Butter and Kauffman’s Apple Cider together. Add sliced garlic. Put chops and marinade into a 1 gallon plastic bag and marinate at least an hour (the longer, the better). Drain and discard marinade. Season chops with Kauffman’s season salt and black pepper. Start fire and grill chops at 300-325 for 10-15 minutes on each side. For glaze, mix Kauffman’s BBQ Sauce and Apple butter. When you flip the chops, coat with glaze. For sliced apple rub, mix sugar and cinnamon. Combine apples, cinnamon and sugar in a plastic bag and toss. Put apple slices on the grill and turn at 5 minutes. Serve grilled apple slices with chops.

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Kauffman’s Crock Pot Pulled Pork

Makes 10-12 servings

  • 1- 4-6 lb. Kauffman’s Pork Roast
  • Kauffman’s BBQ Seasoning
  • 1 Bottle Kauffman’s Apple BBQ Sauce
  • ¼ cup Kauffman’s Apple Butter
  • 1.5 Cups Kauffman’s Apple Cider

Rub Pork liberally with Kauffman’s BBQ Seasoning, covering the entire Kauffman’s Pork Butt. Place in Crock Pot. Mix Kauffman’s Apple Butter, Kauffman’s Apple Cider and Kauffman’s Apple BBQ Sauce together and pour over Kauffman’s Pork butt. Cook on high for 6 hours, or better yet, cook on low for 10 hours. When pork is done, shred in its own juices. Serve on a roll topped with cole slaw.

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Kauffman’s Candy Apple Peach Pork Chops

Serves 4-6

  • 4-6 Kauffman’s Boneless Pork Chops
  • 1 tsp Oil; Salt and Pepper
  • ½ cup Kauffman’s Apple Butter; ½ cup Kauffman’s Apple Cider
  • 2 cups Kauffman’s homegrown tart apples like Granny Smith, peeled & sliced
  • 1 cup Kauffman’s homegrown Peaches, peeled & sliced
  • 3 tbsp. Kauffman’s Chopped Pecans
  • 1 tbsp. Kauffman’s Honey

In a large skillet, heat oil over medium heat. Sprinkle pork chop with salt and pepper. Cook for about 2 minutes on each side just to brown the pork chop, then place pork chops in crockpot.
In the same skillet, add apple butter, cider, and honey and stir until combined. Add apples and peaches to the skillet and just stir to coat. Dump apple peach mixture over pork chops to cover. Cook on high heat for 2-3 hours or low for 6 -7 hours.
You may wish to add more sauce. If so, you can make it with more cider and apple butter in the skillet. Serve with sauce and top with chopped pecans if desired

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Amish Treats From My Kitchen

Schnitz Pie

Makes one 9" pie

2 cups Kauffmans Tart Apple Schnitz
2/3 cup sugar
1 1/2 cups water
1/2 tsp cinnamon
1/2 tsp powdered cloves

Soak apples in 1 1/2 cups warm water. Cook apples in water in which they were soaked. When soft, rub apples through a colander. Add sugar and spices. Put mixture in an unbaked pie shell. Cover pie with top crust, fasten at edges. Bake at 425 degrees for 15 minutes, reduce temperature to 370 degrees and continue to bake for 35 minutes. This recipe is from Amish Treats From My Kitchen, written by Sallie Lapp. Used by Permission.

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Amish Cooking Recipe

Soft Pretzels

1 package yeast
3/.4 cup warm water
1/4 tsp salt
2 1/2 cups all purpose flour

Soda Solution: 1/4 cup water, 1 tsp baking soda

Dissolve yeast in warm water. Add salt and flour. Knead well. Let rise 15 minutes. Roll dough and shape into pretzel form. Dip in Soda Solution then sprinkle with salt. Bake at 400 degrees for 20 minutes. Brush with melted butter when out of oven. This recipe is from Amish Cooking, a small cookbook full of tasty Amish Recipes. Used by permission.

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Squash Lovers

Baked Spaghetti Squash with Garden Sauce

1 spaghetti squash
2 Tbsp. olive oil
3/4 cup eggplant, peeled and finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1-2 garlic gloves, minced
3 tbsp. fresh basil, chopped
3 tbsp. fresh oregano, chopped
1 1/2 cups tomatoes, chopped
1 can (15 oz) tomato sauce
dash of salt

Split squash in half; remove seeds and place cut-side-down in a shallow pan filled with 1 inch of water. Bake squash at 400° for 30 minutes. In a large skillet, heat oil and sauté eggplant, carrots, onion, bell pepper and garlic until just tender. Add basil and oregano and continue cooking for 3-5 minutes. Stir in tomatoes, tomato sauce and salt and bring to a boil. Serve over baked spaghetti squash. Serves 4. This healthy summer menu comes from the Squash Lovers Cookbook. Used with Permission.

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Practical Produce

Strawberry Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar
6 oz package strawberry gelatin
8 oz cream cheese
8 oz frozen whipped topping
1 1/2 cups sliced strawberries
2 cups boiling water

Combine crumbs, butter and sugar. Priess into a 13" x 9" pan. Dissolve gelatin in boiling water. Cool until slightly thickened. Beat cream cheese, then add whipped topping. Beat 2 minutes and stir into gelatin. Add strawberries. Pour into crust and chill. This delicious recipe is found in The Practical Produce Cookbook. Used with Permission.

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Chicken or Pork Stir-Fry

Chicken or Pork Stir-Fry

3 tbsp. oil
1 cup deboned raw chicken or fresh thinly cubed pork
1 carrot
1 celery stalk
1 onion
4-6 oz mushrooms (fresh or canned)
1 cup sliced cabbage
1/2 cup water chestnuts (optional)
1 cup English Peas or 2 cups Snow Pea Pods
1 tsp. cumin
1 tsp. garlic powder
soy sauce to taste
salt and pepper to taste

Saute pork or chicken in oil. Sprinkle with soy sauce and salt. Slice veggies into medium size pieces. Remove meat. Heat 3 tablespoons oil and stir-fry veggies in skillet. Start with the carrot and celery, then cabbage and onion. After 3 minutes, add peas and mushrooms and water chestnuts (optional). Strinkle with soy sauce and salt and pepper. When veggies are at the tenderness you enjoy, add the cooked meat and remaining spices. Turn off burner. Serve over rice with Sweet and Sour Sauce.

Sweet and Sour Sauce

1 cup sugar or 3/4 cup honey
1/2 cup white vinegar
1 tbsp. diced green pepper
1/2 tsp. salt
2 tsp. cornstarch
1 tbsp. water
1 tsp. paprika
1/4 tsp. cumin

Simmer together the sugar or honey, white vinegar, green pepper and salt. After 5 minutes, thicken with the cornstarch in 1 tablespoon water. Cook until thick, then add paprika and cumin. This Stir Fry Recipe is taken from Cooking With Friends Cookbook, a unique cookbook compiled by Bald Eagle Boys Camp Staff and Friends. Used with Permission

Best Blueberry Muffins

Best Blueberry Muffins

1 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
2 cups all purpos173e flour
1/3 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 cup fresh or frozen blueberries

Topping: 1/4 cup melted butter, 1/4 cup sugar

Heat oven to 400 degrees. In large bowl, combine milk, butter and egg. Add all remaining ingredients except blueberries. Spoon into greased 12-cup muffin pan. Bake for 24-28 minutes or until golden brown. Cool slightly; remove from pan. Dip tops of muffins in melted butter, then in sugar. Yield: 1 dozen muffins. This muffin recipe comes from the Breakfast and Brunch Cookbook, a super cookbook authored by our Amish neighbors here in Bird In Hand. Used with permission.

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Chunky Beef Soup

Chunky Beef Soup (canned)

2 1/2 gallon water
1 1/4 cup beef soup mix
2 cups sugar
2 quarts flour
2 large cans beef broth
4 quarts tomato juice
5 lbs. hamburger, browned
1 stick butter
2 onions, minced
4 quarts carrots, sliced
2 quarts green beans
4 quarts potatoes, cubed
1/4 cup salt
3 quarts peas

Cook vegetables and add salt as desired. Heat all other ingredients together and add vegetables when tender. Mix about 2 qts. flour with enough cold water to make a paste to thicken soup. Add browned hamburger to soup. Fill sterile jars and cold pack for 2 hours. Makes 27-30 quarts of soup. This healthy hash is Used by permission from the Canning the Amish Way cookbook.

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Homemade Root Beer

Homemade Root Beer

2 cups white sugar
1 gallon lukewarm water
1 tsp. yeast
4 tsp. root beer extract

Use some warm water to dissolve yeast. Makes 1 gallon. Set in sun for 4 hours. Ready to drink next day. This Dutch Country favorite comes from the Lancaster County Amish Cookbook. Used with Permission

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Shoofly Pie

Shoofly Pie


6 cubs flour
2 cups brown sugar
1 cup shortening
1 tsp. baking soda

Combine all ingredients; mix well. Reserve 3 cups crumbs to mix with liquid.


3 cups golden molasses
3 cups hot water
6 eggs, beaten
2 tsp. baking soda
1 cup brown sugar

Combine molasses, water, soda brown sugar, and eggs; add reserved crumbs; mix well. Pour into 5 or 6 unbaked pie shells. Top with remaining crumbs. Bake at 425 degrees for 10 minutes then 350 degrees for 45 minutes. The Shoofly Pie is the King of Lancaster County Desserts and this recipe comes from the Kountry Kookin' Cookbook. Used with Permission.

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Hamburger Zucchini Skillet

Hamburger Zucchini Skillet

2 lbs. ground hamburger
1 large onion
1 tbsp. garlic
1 tbsp. salt
1 tbsp. celery salt
1 tbsp. oregano or basil
1 cup cooked brown rice
4 cups zucchini, unpeeled and finely chopped
1 quart spaghetti sauce
1 cup shredded cheese

Mix everything together in a skillet, except cheese. Cover and simmer for 30 minutes. Add cheese during last few minutes of cooking. This can also be baked at 350 degrees for 35 to 40 minutes. This super summer recipe comes from the Weavertown School Family Cooking Cookbook, a local favorite that is compiled by the patrons of our church school.

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