Comfort food

Lots of offers for cookbooks come across my desk - some look interesting, others not so much. But when I got an offer for a review copy of the "Amish Community Cookbook: Simply Delicious Recipes from Amish and Mennonite Homes," I was intrigued.

Many of our readers are Pennsylvania Dutch or have grown up enjoying some of these tasty recipes. Then there are the rest of us who might want to try creating these iconic dishes in our homes.

If there was ever a definition for comfort food, this is it.

The recipes are simple with fresh, basic ingredients, and are a testament to the Amish community's close connection to their agricultural roots and preference for fresh, local ingredients. And even if you're a novice in the kitchen, the most difficult thing you'll encounter is which dish to try first.

In addition to classics, like apple butter, chicken pot pie and two kinds of shoofly pie, this cookbook includes kitchen tips, household hints and stories about the Amish way of life.

There are eight categories: Drinks and Appetizers; Soups, Salads and Dressings: Casseroles and Main Dishes; Side Dishes and Vegetables; Breads and Breakfast Foods; Canning Recipes; Jams and Jellies; and Desserts and Sweets.

The recipes are family favorites, gathered from cooks across the U.S. and Canada by Carole Roth Giagnocavo and the Mennonite Central Committee.

And to top it all off, the photos are simply stunning.

"Amish Community Cookbook" is published by Fox Chapel Publishing. It retails for $19.99 and is available where all fine books are sold.

Baked Corn

2 cups corn

2 tablespoons butter

1 tablespoon sugar

1 teaspoon salt

1/8 teaspoon pepper

2 eggs

1 cup milk

1½ tablespoons flour

½ cup breadcrumbs (optional)

Combine all ingredients (except breadcrumbs) and mix in a blender or with a mixer. Put in a 2-quart greased casserole dish. Bake at 350 F for 45 minutes or until center is done. Sprinkle breadcrumbs over the top if desired.

Dutch Apple Pie

Apples, sliced into wedges

½ cup sour cream, ¼ cup milk, or ¼ cup water

2 tablespoons lemon juice

Butter

1 pie crust, unbaked

Crumbs

1 cup brown sugar

1/3 cup flour

½ teaspoon cinnamon

Mix the ingredients for the crumbs. Spread 1/3 of the mixture over the bottom of the pie crust. Cover with layers of the apple wedges. The top layer may be arranged in a design, such as sixths in a circle. Cover with the remaining crumbs. Spoon the sour cream, milk, or water and the lemon juice over the apples. If milk or water are used, dot with butter for additional glaze. Bake at 450 F for 10 minutes, then at 375 F for 40 minutes.