The first time my husband took me to visit his hometown of Berlin, Ohio, we stopped for lunch at an Amish restaurant in the quaint village. On the table were crocks of Amish peanut butter spread. We were served a mini loaf of fresh-from-the-oven bread, and my husband cut a wide piece of the warm bread, dipped into the spread (also known as church spread since it’s a staple at Amish after-church lunches), and slathered the treat on the homemade slice. I tried the spread, too, and it was delicious!
It took me a few years to find a recipe that mimicked that first yummy taste, but when I sampled Esther Keim’s recipe from her cookbook, Homemade Goodies, I knew I’d found an authentic Amish recipe. The secret is in the maple extract. It adds just a hint of maple flavor, but what a difference it makes. I’ve served this church spread with bread, crackers, and it’s good as a fruit dip, too. I use a stand mixer for the last step in mixing the peanut butter, marshmallow crème and syrup. This recipe yields several cups of peanut butter spread.
- 2 C brown sugar
- 2 TBS corn syrup
- 1 tsp maple flavoring
- 1 C water
- 2 C peanut butter
- 1 (16 oz) jar marshmallow crème
- Combine brown sugar, corn syrup, water, and maple flavoring in a medium saucepan.
- Bring to a boil.
- Remove from heat and let cool.
- Blend together peanut butter and marshmallow crème.
- Stir cooled syrup into the peanut butter mixture.
- Mix until smooth.
- Serve with crackers, bread or muffins.
Dee Yoder’s Amish fiction is based on the lives of her former-Amish friends. Her debut novel, The Miting: An Old Order Amish Novel was released from Kregel Publications in March 2014. She is currently working on the second book in the three-book Amish series. In addition to writing over eighty short stories, her coming-of-age novel, The Powerful Odor of Mendacity, won the FaithWriters Page Turner contest in 2011. Dee lives in central Ohio.
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