171 pennsylvania recipes

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Whole wheat funnel cakes swap white flour for nutty whole wheat and sweeten with honey instead of sugar. Crispy spiral fritters with that classic county-fair crackle, drizzled with maple or honey.

Make your own decadent pumpkin pie with this simple recipe that will for sure become one of your favorites!

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

Moravian white Christmas cookies are rich, butter-and-cream rolled cookies cut into fancy shapes. Pennsylvania-Dutch tradition with a crisp snap and tender middle.

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

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.

Chicken scrapple is a Pennsylvania Dutch breakfast classic, made with shredded chicken simmered into a savory cornmeal mush, chilled in a loaf pan, then sliced and pan-fried until crispy.

Sweet and sour potato salad with hard-boiled eggs, sweet pickles, and a homemade cooked dressing of egg yolks, vinegar, and mayonnaise. Old-school Pennsylvania Dutch picnic salad.

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.

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.

Pickled eggs in beet brine and pickling spice that turn deep purple as they sit. Pennsylvania Dutch porch classic ready after two weeks in the fridge.

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

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

Pickled eggs in pickled beet juice, turning hard-boiled eggs Pennsylvania Dutch pink with sweet-spiced beet brine. A roadside bar classic and Easter party showstopper.