30 pennsylvania dutch recipes

Pennsylvania Dutch-style cucumber salad with paper-thin slices salt-wilted and dressed in tangy sour cream, vinegar, and paprika. Cool, crisp, and old-fashioned.

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.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.

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.

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.

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Berks County potato custard pie, a Pennsylvania Dutch classic with mashed potato, lemon juice, lemon zest, and whipped egg whites in a flaky crust. Light and tangy.

Pepper cabbage slaw, the Pennsylvania Dutch classic with shredded cabbage, green pepper, carrot, and a sweet-tangy vinegar dressing. No mayo, holds for days in the fridge.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

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.

Old-fashioned rhubarb pudding with a stale cake or bread base, sweetened stewed rhubarb filling, and golden meringue topping. A Pennsylvania Dutch-style baked dessert that uses up leftover bread.

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.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.