120 pennsylvania dutch recipes

Pennsylvania Dutch peach cake from Lebanon County with fresh peach halves baked into a tender biscuit-style base, dusted with cinnamon sugar. A summer harvest classic.

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.

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.

Knabrus, a Pennsylvania Dutch steamed cabbage and onion side dish with butter. Layered in a kettle and slow-steamed until tender. Simple, old-fashioned, and just 4 ingredients.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

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.

Pennsylvania Dutch scrapple mixed with rice and chopped hard-boiled eggs, breaded and deep-fried into golden croquettes. Crispy, savory, and on the table in 15 minutes.

Soft gingerbread cake with molasses, sour milk, and four warm spices in the Pennsylvania Dutch tradition. Dense, moist, and deeply spiced with ginger, cinnamon, cloves, and nutmeg.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Jellied veal loaf: an old Pennsylvania Dutch cold-cut classic. Slowly braised veal, ground and set in its own gelled stock with onion and celery. Sliced cold for sandwiches and supper plates.

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.

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

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.

Molasses whoopie pies: cake-like ginger molasses cookies sandwiched with a sweet ginger-molasses buttercream filling. The Pennsylvania Dutch lunchbox classic with a warm-spice twist on the chocolate original.

Pennsylvania Dutch veal loaf with ground veal, bread crumbs, nutmeg, parsley, and stock, dotted with butter and baked. A traditional meatloaf served hot or cold that slices clean for sandwiches.

Seattle scrapple swaps the traditional pork for ground chicken in a sage-and-thyme cornmeal loaf. A Pacific Northwest take on the Pennsylvania Dutch breakfast classic, sliced and pan-fried.