Pennsylvanium recipe collection

Grandma's plum pudding: a traditional steamed Christmas pudding with raisins, currants, citrus peel, suet, and warm spices. Three hours of slow steaming for a dense, fragrant holiday dessert.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Pennsylvania Dutch lima beans and potatoes boiled together then finished with butter and milk. A simple, thrifty Lancaster County side dish with just five ingredients.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

Pennsylvania Dutch ham with string beans and potatoes, simmered together in a smoky broth for hours. Old-fashioned one-pot supper served with vinegar on the side.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Stuffed beef heart, an old Pennsylvania nose-to-tail dish filled with roasted chestnuts and bechamel-bound cracker crumbs, simmered tender then roasted to a brown crust.

Pennsylvania Dutch baked spare ribs nestled into tangy sauerkraut and slow-roasted until fork-tender, then topped with fluffy homemade drop dumplings steamed right in the pan.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

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.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

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.

Pennsylvania Dutch pickled bell peppers stuffed with shredded cabbage, salt, and yellow mustard seeds, then submerged in cold vinegar. Old-fashioned cold-pack pickle that keeps for months without canning.

Pennsylvania Dutch molasses pie with a crumb topping mixed into a foamy molasses filling. An old-fashioned shoofly-style pie that bakes in just 30 minutes.