Pennsylvania Dutch Recipes

PENNSYLVANIA DUTCH Desserts STEAMED FRUIT PUDDING 1 cup raisins 1 cup chopped suet 1 cup molasses 1 cup milk 1 tsp. salt 1 tsp. soda ¼ cup boiling water ½ tsp. cinnamon ½ tsp. nutmeg ½ tsp. allspice ½ tsp. cloves flour Combine and mix all the ingredients with flour enough to make a stiff batter; then add the soda dissolved in boiling water. Put into a well greased mould, cover tightly and steam for 3 hours. Serve with a sauce made from: 1 cup brown sugar 1 tsp. vanilla 1 egg, beaten Beat all together until creamy and pour over the pudding when serving. Some links in this article are affiliate links from which we may receive a tiny commission at no additional cost to you should you visit a merchant via our link and subsequently make a purchase. APPLE  or  PEACH STRUDEL Into bottom of a buttered baking dish put thick layers of apples (or peaches). Sprinkle with sugar and cinnamon mixed. Dot with lumps of butter. Into a mixing bowl sift: 1 cup sugar 1 tsp. baking powder 1 cup flour ½ tsp.

Traveling to Pennsylania Dutch Country in Lancaster County, Pennsylvania, is somewhat like taking a trip back in time. Long inhabited by the Amish who are actually Germans, the area is checkered by family farms where the men still work with horse and plow, the women bake everything from scratch, and families get around by horse drawn carriage. While there, you can purchase homemade goods including jellies and jams; blankets and pillows; wood carvings; handmade furniture; outdoor items including birdhouses; and so much more. Try the fudge… YUM! Sit down for a traditional Amish meal served family style. You will share a long table with complete strangers while being waited upon by pretty maidens. Savor the tender meats, homemade noodles, gravy laden mashed potatoes, and breads and pies that will be part of your dining experience. Located between Harrisburg and Philadelphia, the area is seeing a building boom. Some of the Amish are moving away, but many do remain. Lodging is very reasonab

Amish Bread Starter, creating a “Sour-dough” like bread. This starter makes a cinnamon bread, with optional raisins and nuts. From the “e-Cookbook” 65 Amish Recipes 2/3 c. sugar 2/3 c. milk 2/3 c. flour 2/3 c. oil 3 eggs 1/2 tsp. salt 1/2 tsp. vanilla 1 to 1 1/2 tsp. cinnamon 1 c. sugar 2 c. flour 1 1/4 tsp. baking powder 1 tsp. baking soda Combine ingredients in large airtight container with lid. Store at room temperature, do not refrigerate. Stir every day for 17 days. The recipe makes more than the 1 cup needed. But allows for evaporation. Some links in this article are affiliate links from which we may receive a tiny commission at no additional cost to you should you visit a merchant via our link and subsequently make a purchase. Now the starter is ready. The following instructions are for either the starter you created above, or received from a loving friend. For the next 10 days handle starter according to the following instructions. Day 1, receive the starter Day 2, 3 & 4 –

PENNSYLVANIA DUTCH Cakes SPONGE CAKE 3 eggs 1 cup sugar 1 cup flour ½ tsp. saltC 1 tsp. baking powder 3 tblsp. warm water 1 tsp. lemon juice Beat the eggs until thick and creamy. Add sifted sugar and beat well. Add water and lemon juice and beat again. Sift the flour, add salt and baking powder and sift again. Combine dry ingredients with the egg mixture, a little at a time folding in gently. When well blended pour into an ungreased pan with center tube. Bake in moderate oven (350-f) for 50 minutes. Some links in this article are affiliate links from which we may receive a tiny commission at no additional cost to you should you visit a merchant via our link and subsequently make a purchase. SCRIPTURE CAKE Behold there was a cake baken. I-Kings, 9:16 ½ cup butter Judges, 5:25 2 cups flour I-Kings, 4:22 ½ tsp. salt Leviticus, 2:13 1 cup figs I-Samuel, 30:12 1½ cups sugar Jeremiah, 6:20 2 tsp. baking powder Luke, 13:21 ½ cup water Genesis, 24:11 1 cup raisins I-Samuel, 30:12 3 eggs Isaiah

PENNSYLVANIA DUTCH THE FASTNACHTS SOON IS DONE CHONNY! Fastnacht Day Doughnuts POTATO DOUGHNUTS ¾ cup sugar 2 eggs 1 cup mashed potatoes ½ cup sweet milk 2½ cups flour 1½ tblsp. shortening ½ tsp. salt ⅛ tsp. nutmeg 1 tblsp. baking powder Beat mashed potatoes, add melted shortening, beaten eggs and milk. Sift dry ingredients together and add to the liquid. Dough should be soft yet firm enough to roll. Separate dough into 2 parts and roll each out to thickness of ¾ inch. Cut with doughnut cutter and cook in deep fat (365-f) fry to golden brown. Drain on absorbent paper. Dust with powdered sugar or sugar and cinnamon mixture. BLUEBERRY MUFFINS ⅓ cup butter ¾ cup sugar 1 egg beaten lightly 1 cup milk 2 level cups flour 4 level teaspoons baking powder ½ teaspoon salt 1 cup blueberries Cream butter and sugar. Add fruit and egg, then milk and flour sifted with baking powder and salt. Bake in muffin tins.   JOHNNY CAKE 1½ cups yellow corn meal ¾ cup flour, sifted 1½ tsp. baking powder ¾

PENNSYLVANIA DUTCH “UNDER THE COW HANKS MILK.” Sweets and Rolls LITTLE COFFEE CAKES (Kleina Kaffee Kuchen) ½ cup shortening, half butter 3 cups flour, sifted 2 whole eggs and 2 egg yolks 3 tblsp. sugar ¼ cup cream ¼ cup milk 1 yeast cake Dissolve yeast cake in ¼ cup of warm milk, add 2 tablespoons of flour and stand in warm place to rise. Cream butter and sugar, add salt and the eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease muffin pans and sift a little flour over them. Fill pans about ⅔ full with the batter. Set in a warm place until dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes. BUTTER SEMMELS 1 cup mashed potatoes ¾ cup shortening, ½ butter 1 cup sugar 1 tsp. salt 2 eggs 1 yeast cake 1 cup warm water 6 cups flour In a mixing bowl put warm mashed potatoes, shortening, sugar and salt. Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of

PENNSYLVANIA DUTCH Food is abundant and appetites are hearty in the Pennsylvania Dutch country. The traditional dishes are relatively simple and unlike most regional cookery the ingredients are readily available. Best of all, no matter who makes them the results are “wonderful good.” Some links in this article are affiliate links from which we may receive a tiny commission at no additional cost to you should you visit a merchant via our link and subsequently make a purchase. Pancakes and Fritters APPLE RING FRITTERS 1 cup sifted flour 1½ teaspoons baking powder 2 tablespoons sugar ½ teaspoon salt ¾ cup milk 1 egg 4 large apples Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20. SOUR CHERRY FRITTERS 1 cup flou

PENNSYLVANIA DUTCH Vegetable Dishes PENNSYLVANIA  Dutch  COOKERY IN  1683 the Plain Sects began to arrive in William Penn’s Colony seeking a land of peace and plenty. They were a mixed people; Moravians from Bohemia and Moravia, Mennonites from Switzerland and Holland, the Amish, the Dunkards, the Schwenkfelds, and the French Huguenots. After the lean years of clearing the land and developing their farms they established the peace and plenty they sought. These German-speaking people were originally called the Pennsylvania Deutsch but time and custom have caused them to be known to us as the Pennsylvania Dutch. The Pennsylvania Dutch are a hard working people and as they say, “Them that works hard, eats hearty.” The blending of recipes from their many home lands and the ingredients available in their new land produced tasty dishes that have been handed down from mother to daughter for generations. Their cooking was truly a folk art requiring much intuitive knowledge, for recipes contain