47 pennsylvania recipes

Old-fashioned Pennsylvania Dutch chow chow relish packed with green tomatoes, string beans, lima beans, corn, cauliflower, and peppers in a tangy mustard-vinegar brine. A Southern pantry staple for canning season.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

Classic Pennsylvania Dutch shoofly pie with a rich molasses filling and buttery brown sugar crumb topping. This old-fashioned molasses pie recipe bakes up with a gooey bottom and crumbly top that'll have you reaching for seconds.

Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.

Whoopie pies sandwich two soft chocolate cake-cookies around a fluffy vanilla cream filling. Maine and Pennsylvania Dutch dessert with a cult following.

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

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.

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.

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.

Fanwood chow-chow is a classic Pennsylvania Dutch-style relish of tomatoes, onions, and apples simmered low with brown sugar, mustard, cinnamon, cloves, and celery seed for a sweet-tangy condiment.