by Molly Jebber
Maryann rested her head on his shoulder. “Yes, Gabe will be a good daed, like you. He plays with Betsy and holds her. Speaking of kinner, Ellie’s boppli, Emma, is two weeks old today. Don’t you think she looks like Ellie? I loved holding her in my arms.”
“Emma is a beauty. Are you hoping we’ll have a boppli soon? I am anxious for Betsy to have siblings. The more the merrier.” He squeezed her hand.
Maryann said, “Emma does make me want a boppli sooner than later. It’s all in God’s timing. I’m ready.” She pushed the swing with her foot. “We need to keep Hannah and Timothy in our prayers. Hannah expected to be with child before now. She’s worried.”
“Yes, we do. Like you said, it’s all in God’s timing. I’m surprised you aren’t playing matchmaker for Magdelena and Toby. Although, I’m not sure when Toby will be ready, since he’s busy taking care of his sick daed and providing financially for the family. I’ve offered him money, but he wants to save his earnings and not owe anyone. He won’t accept it as a gift.”
“Magdelena doesn’t need my help. She’s determined to change Toby’s mind. She’s ready to court him. She finds excuses to take meals to his family, and she’ll bake his favorite butterscotch pie and take it to him. Rachael told Magdelena her bruder isn’t ready to court her, but he’s interested in her. Magdelena says they can court as long as he needs to take care of his daed and save money. Rachael told her Toby doesn’t have time to court with all the work he does. What’s your opinion?” She liked discussing their friends, future plans, and their day. His opinion most often was like hers, and he was patient and wise. She’d learned to appreciate this about Andrew.
“I admire and respect Toby for his hard work and devotion to his family. I trust he’ll court Magdelena when he’s ready.”
Maryann lifted her head and gazed into his eyes. “Have you noticed how Toby smiles and seems happy when he’s talking to her? He doesn’t take his eyes off her.”
Andrew chuckled. “I couldn’t take my eyes off you when we met. That’s where our story began, and look at us now. In all seriousness, let’s keep those two in our prayers. We’ll ask God to intervene for them.”
Maryann kissed him. “You’re right. Look at us. Miracles do happen.”
GLOSSARY PENNSYLVANIA DUTCH/GERMAN
baby boppli
brother bruder
children kinner
come kumme
covering for Amish woman’s hair kapp
dad, father daed
daughter dochder
grandmother grossmudder
grandfather grossdaadi
house haus
mother, mom mamm
non-Amish male or female Englischer
sister schweschder
thank you danki
welcome wilkom
wife fraa
Recipes
MARYANN’S APPLE FRY PIES
Ingredients
Filling:
2 large apples, peeled, cored, and diced
½ cup brown sugar
1 teaspoon vanilla
¾ teaspoon cinnamon
1½ teaspoons cider
1 teaspoon cornstarch
Dough:
2 cups flour, sifted
4 Tablespoons butter
2 egg yolks
⅓ cup hot milk
¼ teaspoon salt
2½ cups vegetable oil for frying
Glaze:
2 Tablespoons milk
¼ cup powdered sugar
¾ teaspoon vanilla
Directions
Filling:
Combine apples, brown sugar, cinnamon, and vanilla in a small saucepan. Cook on medium heat until juices start to form, three to four minutes. Make a slurry by whisking together the cider and cornstarch. Stir this into the pan, turn the heat up to high, and cook, stirring until mixture is thickened. Remove from heat and set aside.
Dough:
Cut the butter into cubes, then use a pastry cutter to work it into the flour. Continue to cut in the butter until it’s in small pea-sized lumps. In a small bowl, beat the egg yolks and salt together. Slowly pour in hot milk, stirring constantly. Pour the milk mixture into the flour mixture. Stir together until the dough forms. Turn the dough out onto parchment or wax paper and knead it until it smooths out.
Divide the dough into six pieces and roll them each into a ball. Use a rolling pin to roll them out to about six-inch circles. Fill each circle with two tablespoons of apple mixture. Fold the dough in half over the filling and pinch the edges together to seal. You can flute the edges or use a fork to crimp them. Wet edges with small amount of water to help seal if necessary.
Heat the oil in a deep saucepan.
Place the pies in the hot oil one at a time and fry until golden brown on both sides. Remove from the oil with a slotted spoon and place on paper towels to dry.
Glaze:
Whisk together in a small bowl the powdered sugar, vanilla, and milk until smooth. Glaze the pies while they’re still warm. Drizzle or brush the glaze on one side; then let it dry, flip them over and glaze the other side. If you love glaze and want two coatings, wait for the first one to dry.
Pies uncovered are fresh for two days. For glaze to remain hard, do not put them in a bag or container. Just leave them uncovered.
MARYANN’S CUSTARD PIE
Ingredients
1 unbaked pie shell, store bought or your favorite piecrust recipe
3 large eggs
¾ cup sugar
½ teaspoon salt
¼ teaspoon nutmeg
2⅔ cups milk
1¼ teaspoon vanilla extract
Directions
Preheat oven to 350 degrees.
In a small bowl, beat eggs and set aside.
In a large bowl, mix together sugar, salt, nutmeg, vanilla, and milk.
Add eggs to mixture. Mix well and pour into the unbaked pie shell.
Bake for 45–50 minutes. Remove from oven and cool.
Sprinkle the top with nutmeg. Keep any remaining pie refrigerated after serving.
MARYANN’S HOT CHOCOLATE RECIPE
Ingredients
10 cups of dry milk powder
5 cups powdered sugar
2 cups unsweetened cocoa powder
2 cups powdered non-dairy creamer
Directions
In a large bowl, combine and stir all the above ingredients. Makes about 16 cups.
For one serving: Place six tablespoons of mixture in the bottom of a cup or mug. Add ¾ cup of desired temperature of warm to hot water and stir until the mixture is dissolved.
Add whipped cream or marshmallows if desired. Store mixture in sealed airtight container.
MARYANN’S VANILLA CAKE RECIPE
Ingredients
Cake:
1¾ sticks unsalted butter, softened
1¾ cups sugar
2½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites
1¼ cup milk
Icing:
1½ cups powdered sugar
½ teaspoon vanilla
2 Tablespoons milk
Cake Directions
Prepare 2 (9-inch) pans, 1½ inches deep; or 1 (13 by 9) pan, 2 inches deep, buttered and dusted with flour.
Set rack in the oven to the middle and preheat oven to 350 degrees.
In a large mixing bowl, cream together the sugar and butter until fluffy.
In a separate large bowl, stir together flour, baking powder, and salt. Set aside.
In a small bowl, combine egg whites, milk, and vanilla extract.
Add one-third of the flour mixture to the butter mixture.
Then add half the milk mixture. Repeat these steps until you have all the batter in one bowl.
Mix and scrape the bowl often. Pour batter into prepared pan.
Bake cake(s) for 25 minutes or until an inserted toothpick in the center of the cake comes out clean.
Remove pan from the oven. Let it cool for five minutes. Then turn the cake out of the pan onto a wire rack to cool completely.
Icing Directions
Mix the icing ingredients together until desired thickness and spread the icing on your cake.
