165 pennsylvania recipes

Hearty Pennsylvania Dutch stuffing loaded with chicken, toasted bread cubes, and vegetables, all bound with eggs and broth. Bakes up golden and feeds a crowd.

Pennsylvania Dutch shoofly pie filled with chopped apples, molasses, and spiced crumb mixture. The wet filling soaks into buttery crumbs as it bakes. Traditional comfort food with a fruity twist.

Pink pickled eggs in beet juice and apple cider vinegar with onion and whole cloves. The classic Pennsylvania Dutch tavern snack, dyed bright magenta and tangy-sweet from the vinegar brine.

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.

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.

Ham barbecue sandwiches: chopped ham simmered in a tangy ketchup-mustard-vinegar barbecue sauce, piled into hot dog buns. A retro Pennsylvania potluck classic that feeds a crowd for pennies.

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.

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

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

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.

Authentic Philadelphia scrapple from scratch starts with pork knuckles simmered for hours, then bound with cornmeal, sage, and clove-stuck onion. Slice, dredge, and fry for a Pennsylvania Dutch breakfast.

Homemade beef pot pie, Pennsylvania Dutch style: no baked crust, just handmade dough squares and cubed potatoes simmered with tender stewing beef in its own rich broth. Old-fashioned and hearty.

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.

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.

Funnel cake: classic state-fair fried batter poured through a funnel in a spiral pattern, fried golden, and dusted with powdered sugar and cinnamon. The Pennsylvania Dutch carnival treat.