PA Dutch Recipes
Dutch Black Walnut Pie
From the Pennsylvania Dutch Cookbook by J. George Fredrick
4 eggs
3 tablespoons flour
1 ½ cups sugar
1 ¼ cups Karo syrup
1 ½ cups water
1 cup black walnuts
Make a pie crust for two pies and line medium sized pie plates with it. Sprinkle the walnuts over the crusts, and then dip into them the filling made of the above ingredients well mixed. The eggs must be well-beaten before adding the sugar gradually, then fold in flour, followed by Karo and 1 ½ cups of water, and well stirred. Bake in a very hot oven for 3 minutes and then reduce to medium for 30 to 40 minutes.
Steamed Pudding
From Amish Ladies Cookbook...for Amish ladies with young husbands by Alma Hofflader
3 T. shortening
1/3 C. sugar
1 tsp. vanilla
1 egg (separated)
½ C. chopped dates
¼ C. chopped candied cherries
¼ C. chopped walnuts
2 C. graham cracker crumbs
1 tsp. salt
½ C. milk
Cream together shortening, sugar, and vanilla, beat egg yolks and add to creamed mixture. Stir in dates, cherries, and walnuts. Combine cracker crumbs, baking powder, and salt. Add alternately to fruit mixture with milk. Beat egg white until stiff and fold in. Fill 6 greased custard cups 2/3 full. Cover tightly with aluminum foil or double thickness of waxed paper tied tightly. Steam for 30 minutes in covered kettle. Serve with hard sauce. Makes 6 servings.
Hard Sauce
¼ C. butter
1 C. powdered sugar
1 T. cream
½ tsp. vanilla
Cream all ingredients together and beat until fluffy. It takes only a few minutes to make this if butter is at room temperature.
Rhubarb Pie
From Pennsylvania Dutch traditional recipes for Pies and Pastries
3 cups diced rhubarb
1 ½ cups sugar
3 tblsp. Flour
¼ tsp. salt
1 tblsp. Lemon juice
2 eggs, separated
1 – 9" pie shell
Cut Rhubarb into small pieces and arrange in an unbaked pie shell. Combine the sugar and the flour; add egg yolks and lemon juice. Stir into a smooth past. Pour this mixture over the rhubarb. Cover with meringue made from the egg white. Bake in a hot over (425-f) for 10 minutes, then reduce heat to (325 – f) and bake for 30 minutes.
Amish Cake
From Treasured Amish Country Recipes by Mrs. Sam Hershberger
½ c. butter
2 c. brown sugar
2 c. buttermilk or sour milk
2 tsp. soda
3 c. flour
1 tsp. vanilla
Cream butter and brown sugar. Mix soda in milk. Add to creamed mixture. Add the rest of the ingredients and mix well. Bake at 375 degrees F. Spread topping after cake is done Return to oven 1 minute or until bubbly.
Topping:
6 Tblsp. Butter softened
4 Tbsp. milk
1 c. brown sugar
½ cup nuts
Mix together and spread on cake.
Apple Drop Cakes
From Dutch Country Cooking: Recipes Compiled from Dutch Country Kitchens
Beat 2 egg whites until frothy, then add ½ tsp. cream of tarter and continue beating until stiff. Add gradually beating constantly ½ c. sugar (sifted 2 times). Add ½ tsp. vanilla, ¼ cup cake flour in which a little salt is sifted 4 times. Fold in the flour carefully not beating. Drop from spoon into small balls on buttered pan. Sprinkle with powdered sugar. Bake at 350 degrees F for 20- 25 minutes.
Dream Cake
From Pennsylvania Dutch Cooking: A Mennonite Community Cookbook by Emma Showalter
Bottom Part: ½ cup butter
1 cup flour
2 tablespoons sugar
Rub together like pastry and pat into a pan 8 x 12 inches. Bake at 375 degrees F until light brown.
While this is baking make top part as follows:
1 ½ cups brown sugar
2 eggs, well beaten
1 cup walnuts
½ cup shredded coconut
2 tablespoons flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla
Mix together as listed and pour mixture over bottom part. Return to oven and bake at 350 degrees F for 35 minutes. When slightly warm, cut in squares and roll in powdered sugar.
