165 pennsylvania recipes

Pennsylvania Dutch pickled eggs and red beets steeped in a brown sugar, vinegar, cinnamon, and clove brine. The bright magenta deviled egg base every diner counter in PA Dutch country swears by.

Old-fashioned home baked beans with navy beans, salt pork, molasses, and dry mustard. Slow-baked for 6 hours in a bean pot for deep, smoky-sweet flavor.

Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.

Flash un Kas are flaky Pennsylvania Dutch appetizer turnovers: a tender three-ingredient cream cheese pastry folded over savory fillings like liver paste, ham, anchovy or caviar, then baked golden. Great party bites.

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.

Pennsylvania Dutch dandelion salad with a warm bacon and cream dressing made from eggs, vinegar, butter, and sugar. A classic spring foraging recipe.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

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

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Old-fashioned Pennsylvania steamed pudding with mashed carrots, suet, molasses, raisins, currants, and warm spices. Three hours of steaming yields a dense, spiced holiday treat.

Old-fashioned Pennsylvania ginger cakes with molasses, brown sugar, and a butter-lard shortening blend baked in muffin pans. Dense, spicy, and rich with that deep molasses flavor.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Classic giblet gravy made the old-fashioned way: simmered chicken or turkey giblets folded into a rich pan-drippings roux thickened with their own savory broth. The from-scratch holiday gravy your bird deserves.

Plum conserve with oranges and walnuts: a rich, old-fashioned preserve of plums and whole ground oranges simmered with raisins and sugar, studded with walnuts. A nutty, jammy spread for toast and cheese.