120 pennsylvania dutch recipes

Indian meal muffins, a Pennsylvania Dutch cornmeal muffin made with just 6 ingredients. Quick, tender, and lightly golden. Ready in 30 minutes, yields one dozen.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Pennsylvania Dutch chicken casserole layers egg noodles, shredded chicken, and a cheddar cream sauce with celery, peppers, and pimentos. Slivered almonds on top deliver a buttery toasted crunch.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

Pink pickled eggs in beet juice and apple cider vinegar with onion and whole cloves. The classic Pennsylvania Dutch tavern snack, dyed bright magenta and tangy-sweet from the vinegar brine.

Apples and buttons is one of the best known of all Pennsylvania Dutch dishes. Truly a meal in itself with ham, raised dumplings, and stewed apples.

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.

Fastnacht kucka: Pennsylvania Dutch molasses and honey doughnuts made with an overnight yeast sponge. Soft, slightly sweet, and deeply traditional Shrove Tuesday eating.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Pennsylvania Dutch liver dumplings (Leberknödel) with ground beef liver, onions, eggs, and bread crumbs. Old-world dumplings simmered in broth, makes 4 dozen.

Pennsylvania Dutch scrapple, shredded pork simmered low and slow, set with cornmeal mush and sage, then chilled, sliced, and pan-fried crisp for a hearty breakfast.

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

Pennsylvania Dutch fastnachts (fried doughnuts) made with yeast dough, evaporated milk, nutmeg, and lemon juice, then tossed in cinnamon sugar. A Shrove Tuesday tradition.

Raisin crumb pie layers plump raisins under a cakey batter and a buttery crumb topping in a flaky crust. A heritage Pennsylvania Dutch-style dessert that makes two pies at once.

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.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.