Pennsylvania Dutch Recipes

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

  “Eat yourself full of what we got” PENNSYLVANIA DUTCH Main Dishes CREAMED CABBAGE  and  DRIED BEEF ½ large head cabbage ¼ lb. dried beef 1½ cups white sauce ½ cup buttered crumbs Chop cabbage coarsely and cook in salted water until tender, then drain. Chop the dried beef and soak in a little warm water for 10 minutes. Grease a casserole and in it place alternate layers of cabbage and dried beef. Pour the white sauce over it and top with buttered bread crumbs. Bake in moderate oven (350-f) 25 minutes. DUTCH NOODLE CHEESE RING 1 cup egg noodles 3 tblsp. butter 3 tblsp. flour ½ tsp. salt ½ tsp. paprika 1½ cups milk 2 eggs, well beaten Swiss cheese (¼ to ½ lb.) Boil noodles in salted water until tender. Drain and place in well-greased ring mold. Melt the butter, add flour and blend smooth. Stir in milk and cook, stirring constantly until it thickens. Add seasoning and cheese cut in small pieces. Cook until cheese melts. To ½ of the sauce add the well-beaten eggs and mix well. Pour this o

PENNSYLVANIA DUTCH “Make with a smile for once” “Some folks are wonderful nice” Salads FRUIT SALAD DRESSING ½ cup sugar 1½ tblsp. flour 2 eggs ½ cup pineapple juice ½ cup lemon juice 1 cup whipped cream Combine the fruit juices and stir slowly into the flour and sugar. Cook. Stirring constantly, until it thickens. (or cook in double boiler) Add the beaten eggs and cook for another minute. Let cool and fold in the whipped cream. BEET  and  APPLE SALAD 2 cups apples, diced 2 cups cooked beets, diced ¼ cup chopped nuts 2 hard boiled eggs ½ cup salad dressing parsley Mix the apples, beets, and chopped eggs. Add salad dressing (see Grandma’s salad dressing). Mix and garnish with chopped nuts and parsley. A GOOD PENNSYLVANIA DUTCH SALAD DRESSING 2 hard boiled eggs, mashed a little grated onion 3 tablespoons salad oil 1 tablespoon vinegar ½ teaspoon salt pinch of pepper Mix well together, then put on lettuce and turn and stir until it is well covered with the dressing. Good with any green sal