Tears on My Pillow Pie
The Amish and Mennonite food traditions are full of recipes with memorable, often whimsical names. From whoopie pies and shoofly pie to dancing lettuce and many others, these dishes carry names that spark curiosity as much as appetite. Over time the exact origins of many of those names have been lost or blurred, but the recipes themselves have been preserved and passed down through families and communities. Below are five favorite named Amish and Mennonite recipes—brief descriptions and complete recipes for two of them—presented in clear, reader-friendly form for home cooks who want to try classic comfort foods rooted in simple, honest ingredients.
TEARS ON MY PILLOW PIE: One of the most evocatively named Amish pies, Tears on My Pillow Pie is a delicate, sweet dessert that balances a tender filling with a gentle crust. The name evokes nostalgia and comfort; while the precise origin is unclear, the pie remains a beloved example of traditional Amish baking. It’s typically light and not overly sweet, making it an excellent finish to a family meal. This version keeps to simple pantry staples and celebrates the understated charm of classic Amish desserts.
BOB ANDY PIE: Bob Andy Pie is another classic from Amish kitchens with a name that makes people smile. This pie is rooted in straightforward, old-fashioned baking techniques and relies on pantry essentials to produce a rich, satisfying flavor. Whether served warm or at room temperature, Bob Andy Pie exemplifies the way Amish desserts emphasize comforting textures and modest sweetness over elaborate presentation.
TOLD YOU SO COOKIES: These cookies live up to their playful name: gooey, satisfying chocolate chip cookies with the added chew of oatmeal and the crunch of chopped nuts. They are straightforward to make and popular with both kids and adults. Below is an easy-to-follow recipe that yields a soft, slightly chewy cookie with a generous mix of chocolate and nuts.
- 1 cup shortening
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 eggs, beaten
- 1 tsp hot water
- 1 tsp vanilla
- 1 1/2 cups sifted flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups oatmeal
- 1 cup chopped nuts
- 1 package chocolate chips (about 10–12 oz)
- In a large bowl, cream together the shortening, brown sugar, and white sugar. Add the beaten eggs, hot water, and vanilla, mixing until combined.
- In a separate bowl, sift together the flour, salt, and baking soda.
- Stir the dry ingredients into the wet mixture until well incorporated.
- Fold in the oatmeal, chopped nuts, and chocolate chips, ensuring an even distribution.
- Drop dough by teaspoonfuls onto a cookie sheet, leaving space for spreading.
- Bake in a preheated oven at 350°F (175°C) for 10–15 minutes, until edges are lightly golden. Allow to cool slightly before transferring to a rack.
SLAPSTICK CHICKEN: This charmingly named chicken dish is sweetened with brown sugar and garlic to produce a caramelized glaze that’s both simple and deeply satisfying. It’s the kind of recipe that delivers big flavor with minimal fuss—ideal for busy weeknights or casual family dinners. The following recipe shows how to roast well-seasoned chicken breasts under a bubbly, sweet topping that caramelizes in the oven.
- 6 boneless, skinless chicken breasts or 6 split chicken breasts
- 8 garlic cloves, minced
- 8 tablespoons brown sugar
- 2–3 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- Preheat the oven to 450°F (230°C). Lightly oil a baking dish large enough to hold the chicken in a single layer.
- In a small sauté pan, warm the olive oil over medium heat. Add the minced garlic and cook until just light golden, being careful not to burn it.
- Remove the garlic from the pan and let it cool for a few minutes. Stir in the brown sugar and season with salt and pepper to taste, mixing until combined.
- Arrange the chicken breasts in the prepared baking dish. Evenly sprinkle the brown sugar and garlic mixture over the chicken, coating each piece.
- Roast in the preheated oven for about 30 minutes, or until the chicken is cooked through and juices run clear. The brown sugar will bubble and caramelize during baking, creating a glossy glaze.
- Let the chicken rest in the pan for a few minutes before serving to allow the juices to settle. Serve with simple sides such as roasted vegetables, mashed potatoes, or a fresh green salad.
OLD LADY ON A BUS CHICKEN: This amusingly named recipe comes from a Mennonite cook in Virginia and reflects the playful naming traditions found in many Amish and Mennonite kitchens. The dish typically features accessible ingredients and straightforward preparation, delivering homey flavors that are easy to enjoy at the family table.
These named Amish and Mennonite recipes demonstrate how simple ingredients and practical techniques produce comforting, memorable food. While the precise stories behind each name may be lost or fuzzy, the recipes themselves remain valuable culinary traditions. Whether you try the chewy Told You So Cookies, the sweetly glazed Slapstick Chicken, or one of the classic pies, you’ll be tasting a small piece of a long-standing cooking heritage that prizes flavor, thrift, and family-friendly preparation.