Here are some of my very favorite PA Dutch recipes, from various books and sources. Many of these can be canned. If so, I've provided the instructions. Enjoy!
This is the easiest and best tasting butter recipe EVER! It's also a really fun project to do with kids!
One pint mason/ball jar
I pint heavy cream
Pour the heavy cream into the jar until it's half full.
Tighten the lid over the jar.
Begin shaking the jar for about 10-15 minutes. After about 8 minutes, you may need to open the jar and scrape the sides with a soft spatula. Close the jar and resume shaking.
After between 10 and 15 minutes, you will have a nice soft and delicious butter! Eat within two or three days.
Best Bread and Butter pickles!
No table in PA Dutch country is complete without homemade pickles!
25 cucumbers, thinly sliced
8 onions, thinly sliced
1/2 cups salt
5 cups white vinegar
5 cups sugar
2 tbs mustard seed
2 tbs celery seed
1 1/2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ginger
In a large bowl, combine cucumbers, onions and salt. Cover. Refrigerate overnight. Rinse and drain well. In a large pot, combine the remaining ingredients; bring to a boil. Add the cucumbers and onions; heat thoroughly but do not boil. Place into hot sterilized pint jars, leaving 1/2 inch room. Seal immediately with two-piece lids. Process in boiling water for 10 minutes. Makes 6 pints.
This was a common holiday treat when I was young.
4 cups day old bread, cubed
1/2 cup raisins
3 tbsp melted butter
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
2/3 cup sugar
3 cups milk, scalded
1 1/2 tsp vanilla
Arrange bread cubes and raisins in butter 1 1/2 qt baking dish and drizzle with butter. Combine eggs, cinnamon, nutmeg, and salt, beating slightly. Dissolve sugar in milk and add to eggs, stirring constantly. Stir in vanilla.
Pour over bread cubes and bake at 350 degrees for about 60 minutes. Serve warm or chilled, plain or with whipped cream. Serves 6 - 8.
PA Dutch Chili Sauce (for mixing with hamburger)!
Think of this as the PA Dutch version of "sloppy joes". So delicious!
2 cups green bell peppers, chopped
2 cups onion, chopped
4 qts tomatoes, peeled, cored, and chopped
1 tsp Allspice
1 tbsp salt
1 1/4 cup vinegar
1 1/2 cup sugar
1 tbsp celery seed
1 tsp ginger
1 tsp cinnamon
1 tsp ground cloves
In a heavy saucepan, combine all ingredients. Bring to a boil and simmer for 1 to 2 hours or until desired thickness, stirring frequently. Place into hot sterilized pint jars, leaving 1/2 inch room. Seal immediately with two-piece lids. Makes 6 pints.
Apple Butter is a PA Dutch staple! Growing up, my grandmother always had a dish of Apple Butter on the table and fresh warm bread.
10 large tart apples
2 cups of apple cider
3 to 5 cups of sugar
3/4 tsp ground cloves
1/2 tsp Allspice
3 tsp cinnamon
1/2 tsp nutmeg
Wash, core, peel, and quarter apples. In a large pot, cook apples slowly in cider until tender. Blend in a food processor. Add sugar. Add cloves, allspice, cinnamon, and nutmeg. Cook in a crockpot on high for 6 to 8 hours, stirring often. Butter is thick enough when a spoonful placed on a cold plate has no liquid forming at the edges. Ladle into sterilized pint jars, leaving 1/4 inch at the top. Seal immediately with two-piece lids. Process in boiling water for 10 minutes. Yields 5 pints.
Josani and I made this (and a few variations) on several occasions and it is delicious!
4 cups raspberries
1/4 cup fresh lemon juice
3 cups sugar
In a 2 quart ceramic bowl, combine all ingredients. Let sit for 2 hours until sugar dissolves, stirring occasionally. Pour into a 3 quart heavy saucepan. Bring to a boil, reduce heat and simmer until it reaches 220', stirring frequently. Remove from heat. Using a metal spoon, skim off foam. Ladle into 3 sterilized 1/2 pint jars, leaving 1/4 inch on top. Seal immediately with two-piece lids. Process in boiling water for 10 minutes. Yields 1 1/2 pints.
Creating this blend and packaging it up nicely can make a lovely gift!
This blend is great for mixing with flour when you make fried chicken. Is it the Colonel's secret recipe? I can't say for sure, but it's definitely delicious!
4 tbsp ground bay leaves
3 1/3 tbsp celery salt
2 tbsp dry mustard
2 tbsp black pepper
1 tbsp nutmeg
2 tsp ground cloves
2 tsp ginger
2 tsp paprika
2 tsp ground red pepper
1 tsp mace
2 tsp cardamom
Combine all ingredients; mix well. Yields 1 cup.
When I was little and in the rare instance we'd see my dad, he would always make these corn fritters for us. And sometimes he switched the corn for shredded apples (and yes, keep the cheddar cheese in the recipe). So yummy!
1/2 cup flour
1 tsp baking powder
1 can of corn, drained (or two apples, shredded)
1/2 cup shredded cheddar cheese
salt and paper to taste
vegetable oil for cooking
1 pat butter (also for cooking)
Beat 2 eggs in a bowl.
Add flour and baking powder.
Blend until smooth.
Add corn and pepper.
Blend until well mixed.
Add cheese. Mix well.
Heat oil and butter in a pan.
Drop corn mixture into pan in 3 or 4 small pancake sizes. When edges are golden brown, flip.
Drain on paper towels. Immediately add salt when you place on paper towels.
Dutch Oven Bread!
This is a simple recipe that makes delicious soft bread with a crunchy crust! It does take time, however, so you'll want to start it early if you're having it with your dinner!
3 cups flour
1/4 tsp yeast
1 tsp salt
Mix dry ingredients together in mixing bowl.
Add 1 1/2 cups hot tap water.
Mix until you have a sticky dough.
Cover with plastic wrap and let rise for 3 hours.
When 3 hours is up, pour dough onto floured surface and form into a ball, lightly floured. Place into another bowl lined with parchment paper. Cover with towel.
Preheat oven to 450. Place dutch oven into the oven for 35 minutes.
Remove dutch oven, place dough and parchment paper into the Dutch oven then place in regular oven, covered, for 30 minutes. After 30 minutes, remove lid and bake for about 10 more minutes.
Let it cool before you slice!
Learn the basics of canning your own veggies, sauces, fruits, pickles, jams, and more! CLICK HERE for Canning 101!