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Pennsylvania Dutch Stew

This is an OLD recipe, and it's very good.

1 slice ham, cubed
1 small onion, chopped
1 1/2 pounds fresh snap beans
2 medium potatoes, diced
1 cup water
Salt and pepper

Brown onion and ham in a little oil. Add remaining ingredients. Bring to boil and simmer for about 30 minutes.

Pennsylvania Dutch Apple Butter

3 quarts sweet cider
8 pounds ripe, well-flavored apples
2 1/2 cups brown sugar, firmly packed
2 teaspoons cinnamon
1 teaspoon allspice
2 teaspoons cloves
1/2 teaspoon salt

Cook cider over high heat, uncovered, about 30 minutes or until it is reduced to half.

Wash, quarter and core unpeeled apples. Add to cider, and cook over low heat until very tender. Stir frequently. Work apple mixture through a sieve, returning the pur?e to the kettle. Stir in sugar, all the spices, and salt. Cook over very low heat, stirring almost continuously, until mixture thickens. Pour into sterilized pint jars and seal securely.

Makes 4 jars.

Pennsylvania Dutch Advent Cookies

Make these cookies at Thanksgiving or at the end of November. Store for at least 4 to 6 weeks before eating.

1 teacup molasses
7 ounces light brown sugar
9 tablespoons cocoa powder
10 ounces softened butter or margarine
Pinch of cinnamon
1 teaspoon vanilla extract
1 pound all-purpose flour

Preheat oven to 400 degrees F.

Mix all of the ingredients together, except for the flour. Add the flour slowly to the rest of the mixture until it reaches the right consistency to roll out. (You may not have to use all the flour.) The dough should be quite soft. You may find it easier to knead it with your hands.

Roll out on a floured surface to a thickness of about 1/4 inch and cut into decorative shapes with small cookie cutters, a sharp knife or the rim of a glass. Place on a greased baking sheet and bake for about 8 minutes. Remove from the oven while they are still soft; cool on a rack. Pack into crocks or jars.

Whoopie Pies

1 cup vegetable shortening or butter
2 cups granulated sugar
2 large eggs
3 1/2 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoons salt
2 teaspoons baking soda
1 cup buttermilk or milk soured with 1 tablespoon vinegar
1 cup hot coffee or water

Filling
2 large egg whites
1 tablespoon vanilla extract
1/4 cup milk
2 cups confectioners' sugar
1/4 cup all-purpose flour
1 cup vegetable shortening
1/4 pound butter

Cream shortening and sugar together in a large mixing bowl. Beat in the eggs, one at a time. In another bowl, sift the flour with the cocoa, salt, and baking soda. Gradually add this to the creamed mixture alternating with the buttermilk. Mix in the hot coffee or water. Drop the batter in teaspoonsful onto greased cookie sheets, spacing them about 3 inches apart. Bake in a preheated 375 degree F oven for 8 minutes. Remove to wax paper until all the cookies have been baked.

For the filling, beat the egg whites until fluffy. Gradually beat in the vanilla extract, milk, sugar, and flour. Add the shortening and butter and beat until very fluffy. Take one cookie and place a generous tablespoon of filling on the flat side. Top with another cookie; they should look like yo-yos. These freeze well if wrapped individually.

Makes about 48 to 60 Whoopie Pies.

Fastnachts (Pennsylvania Dutch)

These doughnuts are served traditionally on Fastnacht Day (Shrove Tuesday) as a last sweet treat before the Lenten season begins.

1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
2 cups milk
1 teaspoon granulated sugar
6 to 7 cups sifted flour, divided
2 eggs
4 tablespoons butter, melted
3/4 cup plus 2 tablespoons granulated sugar
1 1/4 teaspoons salt
Fat (for deep-frying)
Confectioners' sugar

Sprinkle yeast over warm water to dissolve. Scald milk, remove from heat, and cool. Add sugar, 3 cups of the flour, and the yeast, and stir thoroughly. Cover and let stand in a warm place until double in size.

Beat eggs vigorously and combine with butter, sugar, salt and remaining flour. When the dough rises, stir in the egg mixture. At this point, mixture should be stiff enough to roll. Add more flour, if needed. Cover and let rise in a warm place a second time until double in size. Punch down with your fist, then roll about 1/2 inch thick on a lightly floured board. Cut into 2-inch squares, making a slit in the middle. Cover and let rise a third time. Fry several at a time in deep fat preheated to 350 degrees F on a deep-fat thermometer or until hot enough to brown a 1-inch cube of bread in 60 seconds. Drain on paper towels and sprinkle with confectioners' sugar.

Green Tomato Pie

Posted by CookinMom at recipegoldmine.com 7/13/01 5:12:36 pm

Source: Pennsylvania Dutch Cooking - berksweb.com

This pie is very much like apple, but better and really different.

425 degrees F for 15 minutes, then at 325 degrees F for 50 minutes more.

About 1 1/4 pound very green tomatoes-not pink

Slice tomatoes in half and then with cut sides down, slice the halves very thinly (about 4 cups very thinly sliced).

3/4 cup seedless raisins, plumped
1 1/2 teaspoons grated lemon rind
2 tablespoons lemon juice
1 tablespoon cider vinegar
1 1/2 cups granulated sugar
1/8 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons flour
1 or 2 tablespoons fine dry bread or cracker crumbs.
2 tablespoons margarine or butter

Cut tomatoes in half and slice them almost paper thin. I keep raisins soaking in a little rum in a jar, so they are always plump. You could pour boiling water over them in a sieve to plump up if you don't want to use rum.

Drain well.

Put tomatoes, raisins and rind in a large bowl. Sprinkle with lemon juice and vinegar.

Mix sugar, ginger, cinnamon, salt and flour in a small bowl.

Line a large pie pan with dough. Sprinkle crumbs over bottom. Sprinkle about 1/3 cup of the sugar mixture over the crumbs.

Stir the rest of the sugar mixture into the tomatoes and heap into pan.

Dot with small pieces of the butter and top with crust.

Sprinkle the top with a little sugar and nutmeg if desired, looks nice. I often put 1/2 teaspoon or so of nutmeg into the flour when I'm making the crust also.

Pennsylvania Dutch Potato Salad

10 large potatoes, cooked and peeled
1 1/2 cups granulated sugar
1 1/2 cups water
1 cup vinegar
3 eggs
2 tablespoons mustard

Be sure potatoes are cold before adding dressing. Heat sugar, water, vinegar, eggs and mustard in a saucepan.

Mix about 3 tablespoons cornstarch in a little water. Add some of the hot sauce to the cornstarch, then gradually add to the saucepan, stirring constantly. Pour over cold potatoes and mix gently. Refrigerate until serving time.

Pennsylvania Dutch Stewed Crackers

Posted by philocrates at recipegoldmine.com 6/19/01 6:03:27 am

Source: PA Dutch List Archive at Roots Web [email list]

2 tablespoons butter
2 eggs
Salt and pepper
Jelly (optional)
Crackers [as many as you want or don't. Make to your
    consistency try about 10 to 15 to start - that is what I use.]

Prepare Stewed Crackers. Turn into a skillet that has the butter melted in it. Beat the eggs just slightly with a fork, then pour over the crackers. Season lightly and turn. When eggs are cooked, serve with jelly on top of crackers.

Pennsylvania Dutch Cabbage Rolls

12 large green cabbage leaves
1 1/2 pounds ground beef
1 cup cooked rice
1 small onion, chopped
1 teaspoon salt
1 egg
2 tablespoons vegetable oil
2 (8 ounce) cans tomato sauce
1/2 cup water
1 tablespoon brown sugar
1 tablespoon lemon juice or vinegar

Pour boiling water over cabbage leaves and soak until limp, about 4 minutes.

Combine beef, rice, onion, salt, and egg and mix well. Divide mixture into 12 equal portions and place one portion on each leaf. Roll up, tuck ends in and fasten with wooden picks.

Heat oil in heavy skillet or Dutch oven and brown the cabbage rolls for 10 minutes.

Combine tomato sauce, water, brown sugar and lemon juice and add to skillet. Simmer cabbage rolls for 1 hour, covered. Serve hot.

Pepper Hash

This is an old Pennsylvania Dutch recipe.

1 head cabbage, shredded
2 green bell peppers, coarsely ground
1/3 cup vinegar
1/3 cup honey or granulated sugar
Salt and pepper to your taste

Shred and chop the vegetables, add the vinegar, honey, salt and pepper. Serve.

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