27 pennsylvania dutch recipes

Light Pennsylvania Dutch cheesecake with low-fat cottage cheese and beaten egg whites for cloudlike texture. Sinks in the middle to cradle fresh berries or peaches.

Pennsylvania Dutch sauerbraten with chuck roast bacon-larded, vinegar-marinated for days, then pot-roasted with cloves and allspice for an almost-black sweet-sour gravy.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Pennsylvania Dutch rhubarb orange jam with fresh rhubarb, orange zest, and orange juice for citrus brightness. Four ingredients, no commercial pectin, traditional Lebanon County recipe.

Moravian Christmas cookies rolled paper-thin with molasses, brown sugar, and warm spices like clove, cinnamon, and ginger. A heritage Pennsylvania Dutch holiday cookie that snaps with every bite.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that'll have you reaching for seconds.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Old-fashioned Pennsylvania Dutch pickled pears: whole or sliced pears poached in spiced apple cider vinegar syrup with cloves and cinnamon. Traditional canning recipe for the holiday relish tray.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Classic breaded veal cutlet with a double cracker-crumb coating, pan-fried golden and finished with lemon juice. Served Pennsylvania Dutch style topped with a fried egg.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.