The Recipes of Fall: Amish Noodles


Looking for a comforting side dish? Noodles are a favorite in our area, and this recipe is sure to delight. Pair it with your favorite entrée – it also makes a great addition to your Thanksgiving meal! Continue reading

The Best Part of Thanksgiving

Heritage Blue Stripe StonewareWhat is the best holiday of the year? There are no costumes that need to be designed, no eggs to be dyed and no explosions going off next door. (Don’t get me wrong – I love Easter, Halloween and The Fourth of July as much as any teenager). Thanksgiving has always been one of my favorite holidays because it can be so simple – gather your family, large or small, around the table and share a meal together. Continue reading

Must-Haves for Gorgeous Holiday Pies


If you’re really lucky, there’s a veteran pie baker in your family. In mine, it’s my grandma. With her eyes closed, and with one arm tied behind her back, she can turn out several homemade pies before lunchtime. Continue reading

This Centerpiece is For The Birds (Literally)


Here at Lehman’s, we love to be crafty and thrifty at the same time. This centerpiece idea is great on so many levels: it’s simple and rustically beautiful, inexpensive, a wonderful children’s activity, and you can feed the birds afterward so nothing is wasted. What’s more, it goes together in just a few minutes, and youngsters as little as 3 can help. Continue reading

No-Bake Pumpkin Chiffon Pie: Easy Holiday Dessert

Essential Glass Pie Plate

Essential Glass Pie Plate, perfect for home-baked crusts! At or Lehman’s in Kidron, Ohio.

Running out of time to bake a homemade pumpkin pie? Try this tasty Pumpkin Chiffon version. It’s a quick, no-bake, delicious dessert that’s packed full of pumpkin goodness. One of our great customer service folks, Celesta, shared the recipe. (If you were lucky enough to get a copy of our 55th Anniversary cookbook* before they sold out, this recipe is on page 225.)

No-Bake Pumpkin Chiffon Pie

1 envelope unflavored gelatin
3/4 C. brown sugar
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 C. cold milk
3 egg yolks
3 egg whites
1 C. cooked pumpkin

I usually grab a stoneware mug when dissolving gelatin in warm water. The stoneware keeps it warmer longer. Check out Lehman's Heritage Blue Stripe Stoneware at

I usually grab a stoneware mug when dissolving gelatin in warm water. The stoneware keeps it warmer longer. Check out Lehman’s Heritage Blue Stripe Stoneware at

(You can use canned pumpkin, if you don’t cook your own pumpkin)

Make the Pie

Separate eggs into whites and yolks. Dissolve gelatin in water and set aside. Mix all remaining ingredients together in saucepan, then place saucepan over medium heat for 10 minutes, stirring constantly. Add gelatin to warm pumpkin mixture, mix well, and remove from heat.

Cool in pan until partially set, but still warm enough to be pourable. Beat egg whites until stiff. Add 1/4 cup sugar and egg whites to pumpkin mixture, and fold gently until no white streaks are visible. Pour into baked 9-inch pie shell. Allow to set until firm. Top with whipped cream before serving.

*Looking forward to our brand new 60th Anniversary Cookbook? It’s in production now. Pre-order your copy, and don’t miss out.

Classic Turkey Brine Recipe

For super moist, flavorful turkey this year, brine that bird!

Shelley, Lehman’s Merchandising Assistant, has been brining her family’s Thanksgiving turkey for the past couple of years, and she shared her simple recipe with us. We’re passing it on to you! Brining the turkey for at least 12 hours before roasting makes it extra moist, and this recipe gives the meat a slightly sweet flavor (which Shelley says her brood loves). Try it this year – it’s quick, easy and it just may become part of your Turkey Day turkey_087.tif1024x768traditions.

Classic Turkey Brine

You’ll need:

  • 1 gallon water
  • 1 cup coarse salt (such as sea salt or pink salt)
  • 1/2 cup brown sugar
  • 1 orange, juiced and rind finely grated
  • 1 tablespoon whole cloves
  • 1 tablespoon whole allspice
  • 1 tablespoon whole black peppercorns
  • 1 turkey, 12-15 lb (thaw turkey and remove giblets before brining)
  • Ice (enough to cover turkey)
  • large stockpot and/or storage container with lid (such as a 5-gallon bucket or 4-gallon bucket)


In a large stockpot, combine all ingredients except turkey and ice. Bring to a boil and stir to dissolve salt and sugar. Remove from heat and let stand 30 minutes. Chill. Place the turkey, brining liquid and ice in stockpot or lidded bucket and let stand up to 12 hours (overnight works well). Roast and feast!

Snapshot At A Family Farm

Grandson Camden goes everwhere with his grandfather on the Fitzringer farm.

Grandson Camden goes everwhere with his grandfather on the Fitzringer farm.

One of our regular bloggers, Dori Fitzringer, owns a small farm near the foothills of North Carolina’s eastern mountains with her husband and  family. She’s sent Country Life a snapshot of her adorable grandson, and some thoughts about running a family farm in the 21st century.

When you give thanks this week, don’t forget the family farmer! Dori, thank you for sharing with Country Life.

“In today’s busy world full of new technology and mega-farms small multi-generational family owned farms are not as common as they used to be.  People call us “old fashioned” and I take that as a compliment. I wouldn’t want to live any other way. We are blessed as a family to all live on the family property.

We have four generations that help and work together. It is not uncommon to see my daughter or granddaughter behind the wheel of the pickup truck with a flatbed trailer hooked up and driving through the hay field.  My husband, sons and son-in-law all work on getting the firewood split – while their wives deliver and stack it to each of our homes. Even those who are not able to do all they used to – can still be found watering and feeding the animals or putting labels on honey jars and getting them ready for sale.

It is never boring here there is always something to do – when the harvests are done for one year –  planning for the next season has already begun.”