I grew up in the heart of Amish country in northeastern Ohio. When I tell people this after they ask me where I’m from, I usually get the question, “are you Amish?” The answer- no, I’m not. In fact, my parents moved into the area almost 30 years ago after they graduated dental school and raised us in this really lovely part of Ohio. I guess you could call us outsiders in a sense, but we were welcomed into the community and I really appreciated growing up in such a unique region.
One of the best things about being around this group of people is the cooking and baking. The Amish are well-known for their rich, homemade food. Pan-fried chicken, mashed potatoes, noodles, applesauce, pies, doughnuts…oh my gravy, the list goes on and on! Perhaps my favorite Amish menu item, though, is this Amish peanut butter, or church spread. It’s a staple that is often served with bread during the after church meal. If you go into the local restaurants, or even on certain days in the school cafeterias, you will likely see a jar of this heavenly spread. It’s very similar to a fluffernutter sandwich filling and I think it is a nice treat to serve with sliced apples, bananas or as an ice cream topping.
Although I no longer live in Amish country, I always think fondly of my hometwon when I taste the sweet delight of Amish peanut butter. 🙂
Have a great weekend everyone!
Amish Peanut Butter
Yield: About 5 cups
- 2 cups brown sugar
- 1 cup water
- 2 Tbsp Maple syrup
- 1-18 oz jar creamy peanut butter
- 2 cups marshmallow creme
In a medium-sized saucepan, bring the brown sugar, water, and syrup to a boil. Remove from heat and let cool. Meanwhile, stir together the peanut butter and marshmallow creme in a large bowl. Add the cooled sugar mixture into the peanut butter mixture and stir until smooth. Transfer to an airtight container and store at room temperature for 2-3 weeks (the mixture may separate slightly, so just stir it a few times before you eat it). Enjoy!
Source: Old Tyme Cookbook