pa. dutch

No Bake Krispy Date Balls

(4 ounces) of butter, melted

pecans

sugar

dates

vanilla

rice

coconut

In a sauce pan, bring the butter, pecans, sugar, dates egg, and vanilla to a boil, stirring constantly. Cook on low for 5 minutes. Take of heat and add the 2 cups of rice cereal. Set aside.

When mixture is cool enough to handle, form into balls. Refrigerate on a flat pan for one hour. Roll into sweetened flaked coconut (or Confectioners sugar, if desired).

A hearty, one-pot, traditional Pennsylvania Dutch meal great for using up left-over ham from holiday dinners.

Pennsylvania Dutch Ham And String Beans

ham hocks OR a 3 to 4 pound bone-in ham end

water

green beans

onion, large dice

Optional when cooking - small splash cider, white, or red wine vinegar

Salt and pepper

Pennsylvania Dutch Ham and String Beans

Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.

Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.

Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.

Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.

Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.

A traditional Pennsylvania Dutch side dish served throughout the year and also on holidays.

Pennsylvania Dutch Potato Filling

potatoes

milk

salt

pepper

(1 stick) butter

onion, chopped into small dice

celery ribs,

bread

eggs, lightly beaten

parsley

butter,

Preheat oven to 350° F.

Generously butter a 1-1/2 to 2-quart baking dish. Set aside.

Cook potatoes in water until soft enough to mash. Drain, mash and beat in milk, salt and pepper. Transfer to large bowl.

Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until soft, about 10 to 15 minutes or so. Add to potatoes, using slotted spoon.

Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes.  OR just cube the bread, let it sit out overnight or lightly toast in the oven and skip the butter-browning step.

Add the eggs, parsley, salt and pepper to potato mixture. Adjust with more milk, if needed, to get the consistency you like.  Mix thoroughly; transfer to baking dish.

Dot the casserole with the 4 Tablespoons of butter bits.

Bake in oven until hot, about 35 - 40 minutes. Cover with foil if top browns too much. I like my filling to get a browned crust along the edges and bottom of the pan, so I bake it a little longer, just making sure it does not dry out.

Pennsylvania Dutch Ham Loaf with Pineapple Glaze

pork

eggs,

evaporated milk (or regular whole milk)

saltine crackers

brown sugar

mustard

white vinegar

(8 ounces) crushed pineapple

Stir all sauce ingredients together in small bowl, set aside.

Make Sauce

In a large bowl, beat the eggs; add milk, crackers and pepper. Add the ham and pork; mix well.

Shape into a 9 x 4-inch loaf and place in a shallow baking dish.

Pour sauce over loaf.

Bake at 350F degrees until instant read thermometer registers 170F, about 60 to 70 minutes, basting with the sauce frequently. Do not overcook.

Let rest for 10 - 15 minutes, slice and serve.

Ham Loaf

Peg's 2-2-2-2-6 Pound Cake

flour

salted butter

eggs (room temperature)

Put all ingredients in large mixer bowl. Beat  with electric mixer for 10 full minutes at lowest speed.

Meanwhile, grease and flour a tube or Bundt pan.

Pour mixture into pan and spread evenly.

Put pan in COLD oven. Turn to 300° F.

Bake for 1-1/2 hours. Do not open oven for first hour.

When tester inserted in cake comes out clean, remove from oven.

Cool 15 minutes in pan, turn out onto serving platter.

Amish Peanut Butter Schmear (Spread)

corn syrup

peanut butter, smooth

marshmallow creme (Fluff, Kraft, etc.)

In a bowl, mix corn syrup, peanut butter and marshmallow creme until thoroughly combined.

Store in an air-tight container.

Copper Pennies (Marinated Carrots)

carrot,

medium onion, finely diced (about 1/2 cup)

green pepper, finely diced (about 1 cup)

(10 3/4 ounces) condensed tomato soup

vegetable oil

yellow mustard

Worcestershire sauce

Place the carrots in a 3-quart saucepan and cover with water. Bring to boil; reduce heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots; cool for 10 minutes then stir the carrots, onion and pepper together in a large bowl.

In sauce pot, bring the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.

Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.

This cruller recipe is for a version often made by PA Dutch cooks; a denser dough somewhat like that of a cake doughnut in a stick shape.

Crullers

eggs

cream

baking soda

white sugar

all purpose flour

confectioners' sugar

orange juice

orange zest

In mixing bowl, beat eggs. Add cream and milk.

In another bowl, sift 3 cups flour, salt, and baking soda. Stir in sugar.

Add the dry mixture to the liquid adding just enough additional flour to make dough that can be rolled but still remains soft.

Mix well and let stand for 2 hours.

Turn out on floured board and roll to 1/4 inch thick.

Cut into strips approximately 6 inches by 1 inch.

Fry in deep fat at 360F until browned on both sides.

Drain on absorbent paper and dust with powdered sugar, cinnamon sugar, or serve plain as desired.

For Glaze: In small bowl, mix all ingredients together until smooth and blended.

Moravian Sugar Cake is made with a sweet yeast dough enriched with mashed potatoes. The dough is left to rise in a flat pan, and just before baking, deep wells are formed in the surface of the dough with the finger tips, and a mixture of butter, brown sugar, and cinnamon is loaded on top. 

Moravian Sugar Cake

yeast

milk, scalded

butter

eggs, slightly beaten

All purpose flour

butter (or more if needed)

Cinnamon

Peel and cook until tender enough potatoes to make 1 cup mashed potatoes

Soak yeast in 2/3 cup warm water.

To scalded milk, add sugar, salt and 1/2 cup butter, stirring until sugar is dissolved. Cool until lukewarm

Add the mashed potatoes, yeast and eggs and beat until smooth

Add flour and knead 10 minutes using more flour as dough becomes sticky

Place in a greased bowl (spray bowl and dough lightly with cooking spray).  Place in a warm (80F) and let rise about 1-1/4 hours or until doubled in bulk

Roll into 3 cakes 11 inches by 15 inches and put each on a lightly greased cookie sheet

Brush tops with melted butter or shortening. Cover and let rise to 3/4 inch thickness

Sprinkle tops with light brown sugar

Punch dough with thumb to make deep (but not through) indentations in dough one inch apart across entire top. Place a 1/4 inch square cube of butter in each hole (use more butter if you have more dents than cubes)

Lightly drizzle some melted butter over top. Sprinkle with cinnamon

Bake at 350F for 20 to 25 minutes

Moravian Black Walnut Cookies

unsalted butter (1 stick), softened to room teperature

eggs, room temperature

Tablespoon baking soda white vinegar

black walnuts (not English walnuts)

Cream butter and sugar until well blended.  Add remaining ingredients, mix well.

Roll into logs about 1-1/2 inches in diameter.

Refrigerate until completely chilled (or freeze), then cut into 1/4 inch slices with sharp knife.

Place on parchment lined cookie sheets.

Bake 325F degrees for 8 to 10 minutes or until lightly browned around the edges.

Cool on wire racks.

OPTIONAL: Roll the logs in additional finely chopped black walnuts before wrapping and chilling.

Old-fashioned Hermit Bar Cookies

all-purpose flour

cinnamon

ginger

nutmeg

cloves

unsalted butter

brown sugar (light

unsulphured baking molasses

raisins

In a medium bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In a large bowl or in the bowl of a standing mixer, cream the butter and sugar until light and fluffy. Add the molasses and egg and continue to beat, scraping the sides of the bowl with a rubber spatula if necessary. Gradually add the flour and spices mixture until just combined.

Stir in the raisins.

Chill the dough for 30 minutes.

While the dough chills, preheat the oven to 375F and line a large baking sheet with parchment.

Once dough is chilled, shape it into a ball and cut in half. Shape each half into a log 12 inches long and arrange on the prepared baking sheet, leaving at least 3 inches between the logs. Press down lightly on the tops of the logs with your fingertips to give them a slightly squared-off shape.  The logs should be about 1/2 inch thick

Bake on the center rack for 15 minutes, or until the edges are just barely crisp.

Remove from the oven to cool. Cut to desired lengths using a sharp knife..

Basic Pennsylvania Dutch Bread Filling

white bread (stale

Tbsp fresh parsley, chopped (or 2 tsp dried)

savory

Milk or chicken stock

Break up or cut bread into cubes. I use stale bread and leave the cubes out uncovered over night spread out on a tray or baking sheet, or you can even dry them on low in the oven. Place dried or stale cubes into large bowl.

In frying pan, melt butter, add chopped celery and onions and saute on low until soft. I like to actually brown the veggies some, I think it adds to the flavor and color of the filling. Set aside to cool.

Beat eggs, add to bowl with bread cubes. Pour cooled butter and cooked celery and onions over the cubes. Toss lightly to start to mix.

Add the milk or stock and gently toss and mix. It should be moist but not soupy. How much liquid you use depends on the bread, butter amount, etc. Start with less - you can always add, but you cannot take it out.

Season as desired. I usually add about 1 - 2 teaspoons poultry seasoning or Bell's seasoning. Sometimes, I do not use anything other than salt and pepper - it depends on who will be eating it!

Turn out into a well buttered casserole baking dish.

Bake at 350F until set and browned - 45 minutes or so. You can stir the filling part way through if you desire, but I do not because I like the "crust" to form along the dish sides and bottom.

Serve.

A traditional Pa. Dutch/Coal Region dish often enjoyed at holiday time and New Year&#039;s Day dinner.

Slow-cooker Pennsylvania Dutch Pork and Sauerkraut

bag of sauerkraut, undrained (I prefer the bagged, you can use the equivalent

eating apple, peeled, cored, and cubed

onion,

rib celery,

Black pepper

caraway seeds

In the crock, place half of the sauerkraut from the bag and the juice from the bag, half of the onion, half of the celery, and half of the apple.

Place the pork on top of the layer. Sprinkle the pork with black pepper to taste. (You may add salt to taste, but remember there is natural saltiness in the sauerkraut).

Place the remaining sauerkraut, onion, celery, and apple on top of the pork.

Sprinkle with the brown sugar (and caraway seeds, if using)

Fill the plastic bag the sauerkraut came in about 3/4 full with cold water and pour into the crock (about 2 cups or so)

Place the lid on the crock, set on low for 8 hours. Once done, pork should be very tender and falling off the bone or breaking apart.

Either shred or slice the pork and serve with the sauerkraut alongside mashed potatoes.

Top 13 pa. dutch recipes from across the web

The most viewed pa. dutch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No Bake Krispy Date Balls

Pennsylvania Dutch Ham And String B...

Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Ham Loaf with Pi...

Peg's 2-2-2-2-6 Pound Cake

Amish Peanut Butter Schmear (Spread...

Copper Pennies (Marinated Carrots)

Crullers

Moravian Sugar Cake

Moravian Black Walnut Cookies

Old-fashioned Hermit Bar Cookies

Basic Pennsylvania Dutch Bread Fill...

Slow-cooker Pennsylvania Dutch Pork...

Top 13 pa. dutch recipes from across the web

The most viewed pa. dutch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No Bake Krispy Date Balls

Pennsylvania Dutch Ham And String B...

Pennsylvania Dutch Potato Filling

Pennsylvania Dutch Ham Loaf with Pi...

Peg's 2-2-2-2-6 Pound Cake

Amish Peanut Butter Schmear (Spread...

Copper Pennies (Marinated Carrots)

Crullers

Moravian Sugar Cake

Moravian Black Walnut Cookies

Old-fashioned Hermit Bar Cookies

Basic Pennsylvania Dutch Bread Fill...

Slow-cooker Pennsylvania Dutch Pork...

The most viewed pa. dutch recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine