Pennsylvanium recipe collection

Classic Pennsylvania-style oyster stew with fresh oysters in their liquor, scalded milk and butter. Four ingredients, ready in 10 minutes. Old-fashioned simplicity.

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

Old-fashioned date pudding baked with brown sugar, chopped dates, and nuts. A Pennsylvania Dutch classic with a dense, sticky-sweet crumb served warm with cream.

Old-fashioned Pennsylvania nut cookies with walnuts, raisins, and currants in a buttery cinnamon drop cookie dough. A heritage recipe with warm spice and chewy dried fruit in every bite.

Devilled crabs with fresh-picked crab meat in a creamy mace-seasoned sauce with hard-boiled eggs, stuffed back into the shells and baked or deep-fried golden.

Pennsylvania Dutch pot pie with layers of homemade egg noodle dough and quartered potatoes baked in a buttered kettle for 3 hours. Not a typical pot pie, this is old-world comfort food.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Wow your kids with this decadent dessert that will have them hugging you every minute!

Family's Favourite Chestnut Stuffing for Poultry recipe

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 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.

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.

These freshly-made peach fritters are warm, soft on the inside, and crispy, golden-brown on the outside. You won't miss any store-bought fritters from now on.

Knabrus, a Pennsylvania Dutch steamed cabbage and onion side dish with butter. Layered in a kettle and slow-steamed until tender. Simple, old-fashioned, and just 4 ingredients.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

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.