171 pennsylvania recipes

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.

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.

Bohna soup is a traditional Pennsylvania Dutch bean and milk soup, finished with brown butter croutons. Six pantry ingredients and a heritage recipe in one pot.

Philadelphia sticky buns are a Pennsylvania Dutch classic: soft enriched yeast dough with cardamom, baked under a brown sugar, butter, and whole pecan glaze. Sticky, sweet, and unapologetic.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Sweet and tangy potato salad with a cooked dressing made from eggs, sugar, vinegar, and cream. A Pennsylvania Dutch staple with hard-boiled eggs and celery seed.

Blueberry funny cake is a Pennsylvania Dutch classic: vanilla cake batter and warm blueberry sauce baked together in a pie shell. Part cake, part pie, fully addictive.

Rivel soup is a traditional Pennsylvania Dutch egg dumpling soup with tiny flour-and-egg crumbles cooked in broth with corn. Three ingredients, ready in 20 minutes.

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.

Elephant ears: Pennsylvania Dutch yeast-dough fritters stretched thin, deep-fried until golden and bubbly, then dusted with powdered sugar or cinnamon sugar. The state fair classic.

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.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

Pennsylvania Dutch funny cake baked in a pie shell with chocolate sauce on the bottom and vanilla cake on top. Two layers swap places in the oven like magic.

Apees are a classic Pennsylvania Dutch sugar cookie made with butter, sour cream, and just five ingredients. Tender, lightly sweet rolled cookies with golden edges and a soft center.