Colossal Cookbook

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****************************************** ***** Almond Slices (Mondel Schnits) ***** ****************************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 egg 1/2 cup sugar 3/4 cup flour 1/2 tsp baking powder 3/4 cup almond, sliced 2 Tbsp water, ice 1/2 tsp lemon extract *OR: 1/2 lemon, juice of 2 Tbsp sugar DIRECTIONS ------------------------------------------------------------ The almonds need not be blanched, just sliced fine. Sift flour and baking powder together, then set aside. Cream the eggs and sugar thoroughly. Add the extract and water and beat hard. Add the sliced nuts and flour, beating lightly until thoroughly mixed. Pour the batter into a greased pan, sprinkle sugar over the top and bake at 350 f until brown. Allow the cake to cool in pan before cutting in slices. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Amanda's Angel Food Cake ***** ************************************ Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 11 egg white 1 1/2 cup sugar 1 cup flour 1 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F for 1 hour. This cake should be baked in an ungreased angel food pan. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Anise Cookies ***** ************************* Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 egg, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsp anise seed DIRECTIONS ------------------------------------------------------------ Beat egg yolks until thick and lemon-colored. Beat egg whites until stiff and combine the two mixtures. Gradually beat in the powdered sugar, mix lightly. Sift the flour and add; then stir in the anise seed. Drop from the tip of a teaspoon, about one inch apart, on a greased cookie sheet. Put pans into ice box over night. Bake the next morning at 300-F for 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Apple Dumplings (Eb'l Dumpling) ***** ******************************************* Categories: PennDutch Fruits Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup flour 4 tsp baking powder 1 tsp salt 4 Tbsp shortening 1 cup milk 6 apple sugar 1 tsp cinnamon DIRECTIONS ------------------------------------------------------------ Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350-F until apples are tender (about 40 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Apple Meringue ***** ************************** Categories: PennDutch Fruits Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup apple, stewed, hot 1/4 cup sugar 3 egg, separated 2 Tbsp butter 1/2 tsp nutmeg 1/2 tsp cinnamon 1 Tbsp lemon juice 1/4 cup powdered sugar 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Apple Pot Pie ***** ************************* Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 apple, baking 1/4 lb lard 4 cup flour 1/4 tsp salt 1 tsp cinnamon 1/8 lb butter water DIRECTIONS ------------------------------------------------------------ Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Apple Strudel (Apfelstrudel) ***** **************************************** Categories: PennDutch Breads Fruits Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup flour 1 tsp salt 2 Tbsp shortening 2 egg, slightly beaten 1/2 cup water, warm 5 cup apple, sliced 1 cup brown sugar 1/2 cup raisins 1/2 cup nuts, chopped 3 Tbsp butter, melted 1/2 tsp cinnamon 1 lemon, grated rind of DIRECTIONS ------------------------------------------------------------ Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Spread with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake at 450-F for 10 minutes, reduce heat to 400-F and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************************** ***** Applesauce Cake (Ob'l Dunkes Kucka) ***** *********************************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup applesauce, unsweetened 1/2 cup butter 1 cup brown sugar, light 1 tsp soda 1 tsp cinnamon 2 cup flour 1/2 tsp cloves 1/2 tsp nutmeg 1 cup raisins 1/4 tsp salt DIRECTIONS ------------------------------------------------------------ Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Aunt Hannah's Lebkuchen ***** *********************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 egg 1 lb brown sugar 1 1/2 cup flour 1 tsp baking powder 1 tsp cinnamon 1/2 tsp cloves 3/4 cup raisins 3/4 cup nuts, chopped 3/4 cup wine *OR: 3/4 cup coffee DIRECTIONS ------------------------------------------------------------ Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************************* ***** Berks County Potato Custard Pie ***** ******************************************* Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 med potato 2 Tbsp butter 3/4 cup sugar 2 egg yolk 2 egg white 1/2 lemon, juice of 1/2 lemon, grated rind of 1/2 cup milk *pastry DIRECTIONS ------------------------------------------------------------ Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Black Walnut Cookies ***** ******************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup brown sugar 4 egg, well beaten 1/2 cup flour 1/2 tsp salt 1/2 tsp baking powder 1 lb walnuts, black, chopped DIRECTIONS ------------------------------------------------------------ Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Blitzkuchen ***** *********************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp butter 10 Tbsp sugar 2 egg, beaten 1 1/3 cup flour, sifted 1 1/2 tsp baking powder 1/4 tsp salt 1/2 cup milk 1 tsp vanilla 1/2 tsp cinnamon 1/4 cup walnuts, chopped 4 Tbsp sugar DIRECTIONS ------------------------------------------------------------ Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift the flour, salt and baking powder and add alternately with the milk to the first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Boiled Icing ***** ************************ Categories: PennDutch Cakes Frostings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup sugar 4 Tbsp water, cold 1 egg white, beaten 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Bread Pudding ***** ************************* Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt cake *OR: 1 qt bread, stale 2 cup milk 1/2 cup sugar 2 egg, well beaten 1/4 cup raisins 1/4 tsp nutmeg DIRECTIONS ------------------------------------------------------------ Beat the eggs and add the sugar, milk and nutmeg. Butter a baking dish. Arrange bread or cake in dish and pour liquid over it. Let stand until bread has been thoroughly soaked. Add the raisins and bake at 350-F for 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Brown Betty Pudding ***** ******************************* Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup apple, sliced 2 cup bread, cubed 3/4 cup brown sugar 2 tsp butter 1/8 tsp cinnamon 1/4 cup water, hot DIRECTIONS ------------------------------------------------------------ Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350-F for 30 minutes or more. Remove cover and brown. Serve with a hard or lemon sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Brown Sugar Pudding Sauce ***** ************************************* Categories: PennDutch Puddings Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 1 egg, slightly beaten 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Beat all together until creamy. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Butterscotch Candy ***** ****************************** Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup sugar 1/4 cup butter 4 Tbsp water 1 Tbsp vinegar DIRECTIONS ------------------------------------------------------------ Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Butterscotch Pie ***** **************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 1/4 cup water 1/4 cup butter 3 egg, well beaten 2 cup milk 3 Tbsp flour 1 tsp vanilla *pie pastry, baked whipped cream DIRECTIONS ------------------------------------------------------------ Cook the sugar and water until it will spin a thread. Add butter, beat the eggs and stir in the flour which has been mixed with 1/2 cup of the milk. Add balance of the milk and vanilla. Pour into the hot syrup and cook until mixture is thick. Pour into a baked pie shell and set aside to cool. When ready to serve, cover with whipped cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************ ***** Cake and Wine Pudding (Kucha un Wei) ***** ************************************************ Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ macaroons sponge cake *OR: lady fingers 1 pt wine 1 tsp cornstarch 3 egg yolk 3 tsp sugar 3 egg white 1/2 cup nuts, chopped DIRECTIONS ------------------------------------------------------------ Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325-F for a few minutes to brown. Serve cold. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Cheese Cake ***** *********************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup sugar 2 Tbsp flour 1 lb cream cheese 4 egg 1 cup half & half 1 tsp vanilla *pastry DIRECTIONS ------------------------------------------------------------ Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400-F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325-F and bake for 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Chocolate Marble Cake ***** ********************************* Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup butter 2 egg, well beaten 1 cup sugar 1 1/2 cup flour 2 tsp baking powder 1/2 cup milk 1 chocolate, unsweetened, square 1 Tbsp butter 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350-F about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ****************************** ***** Christmas Bisquits ***** ****************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb butter 1 lb sugar 4 egg 1 cup sour cream 1 tsp soda flour DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Cinnamon Cake ***** ************************* Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 1 cup sugar 2 egg, separated 1/2 cup milk 1 1/2 cup flour, cake 1 1/2 tsp baking powder 1/4 tsp salt 2 tsp cinnamon DIRECTIONS ------------------------------------------------------------ Cream butter and sugar well, then add the beaten egg yolks and beat well. Add the milk. Sift the dry ingredients together and add to mixture. Fold in the stiffly beaten egg whites. Pour into well-greased layer cake pans and bake at 375-F for 20 minutes. When cool, ice with favorite frosting. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cinnamon Crisps ***** *************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/3 cup butter 2/3 cup sugar 1/3 cup milk 1/2 cup flour 1 tsp baking powder 1 tsp cinnamon DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar together. Sift the dry ingredients and add alternately with the milk, using more flour if necessary to make a stiff dough. Roll on a floured board and cut in 2 inch squares. Bake on greased cookie sheets at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Cocoanut Custard Pie ***** ******************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 egg yolk 2 cup sugar 1 qt milk 4 Tbsp flour 1 tsp vanilla 1 whole cocoanut, grated 3 egg white, beaten *pastry DIRECTIONS ------------------------------------------------------------ To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Cottage Pudding ***** *************************** Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup sugar 1/2 cup butter 1 egg 1 cup milk 2 1/2 cup flour 4 tsp baking powder 1/4 tsp salt DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar and add the well beaten egg. Mix well. Sift the dry ingredients and add alternately with the milk to the first mixture. Pour into a well-greased cake pan and bake at 350-F for 35 minutes. Cut in squares and serve with Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************** ***** Country Molasses Pie ***** ******************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3/4 cup flour 1/2 cup sugar 1 Tbsp butter 1/4 cup molasses 1/4 cup water, boiling 1/4 tsp baking soda *pastry DIRECTIONS ------------------------------------------------------------ Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Crisp Cookies ***** ************************* Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup butter or other shortening 2 cup sugar 3 egg, well beaten 1/2 cup milk 1/2 tsp salt 4 cup flour 2 tsp baking powder 1 tsp cinnamon 1 tsp nutmeg DIRECTIONS ------------------------------------------------------------ Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Crumb Cake (Krum Kuchen) ***** ************************************ Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup butter or other shortening 2 cup sugar 4 tsp baking powder 4 egg, separated 1 cup milk 4 cup flour butter, melted cinnamon DIRECTIONS ------------------------------------------------------------ Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450-F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Currant Cakes (Old-Fashioned Christmas Drop Cakes) ***** ************************************************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb sugar 1 lb butter 6 egg 3/4 lb flour 1/4 tsp salt 1/2 lb currants 1 lemon, juice of 1 lemon, rind of DIRECTIONS ------------------------------------------------------------ Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Date Pudding ***** ************************ Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 egg, well beaten 1 cup brown sugar 1 cup dates, chopped 1 tsp baking powder 2 Tbsp flour 1 cup nuts, chopped DIRECTIONS ------------------------------------------------------------ Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Delicious Fudge ***** *************************** Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 1 cup sugar 2/3 cup milk, condensed 2 chocolate, unsweetened, square 2 Tbsp butter 2 Tbsp corn syrup 1 tsp vanilla 1 cup nuts, chopped DIRECTIONS ------------------------------------------------------------ Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Delicious Nut Cookies ***** ********************************* Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup butter 1 1/2 cup sugar 3 egg 1 tsp soda *DISSOLVED IN: 1 1/2 Tbsp water, hot 3 1/4 cup flour 1/2 tsp salt 1 tsp cinnamon 1/2 cup raisins, chopped 1 cup walnuts 1/2 cup currants DIRECTIONS ------------------------------------------------------------ Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************************** ***** Doughnuts (Fastnachts- a Shrove Tuesday Tradition) ***** ************************************************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup milk 1 cup yeast *DISSOLVED IN: 1 cup water, warm 1 cup sugar 1/4 tsp salt 6 cup flour 3 egg, well beaten 1/2 tsp nutmeg 1/4 cup butter, melted DIRECTIONS ------------------------------------------------------------ Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Dutch Apies Cake ***** **************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp shortening 1 cup sugar 1 1/2 cup flour 1 tsp baking soda 1/4 cup milk, sour DIRECTIONS ------------------------------------------------------------ Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Dutch Apple Tart ***** **************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ *pastry 5 apple 1 Tbsp flour 1 cup sugar 1/4 tsp nutmeg 2 tsp butter DIRECTIONS ------------------------------------------------------------ Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************************** ***** Frau Moyer's Cheese Custard ***** *************************************** Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 qt milk 1/2 cup sugar, pulverized 5 egg, separated 1 cup cream 1/4 cup butter, melted 1/4 tsp nutmeg, grated *pastry DIRECTIONS ------------------------------------------------------------ Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450-F, on the bottom of the oven, for 40 minutes. Serve at once. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************** ***** Fried Pies ***** ********************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup flour 1 tsp salt 1/2 cup shortening 1/3 cup water, cold fruit, stewed DIRECTIONS ------------------------------------------------------------ Sift the flour and salt together, cut in the shortening and mix with hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut with a large cookie cutter about 4 inches in diameter. In each round, place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple sauce). Moisten edges with cold water, fold to make semi-circle and press edges together with a fork. Fry in deep fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Fruit Pudding ***** ************************* Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup raisins 1 cup suet, chopped 1 cup molasses 1 cup milk 1 tsp salt 1 tsp soda *DISSOLVED IN: 1/4 cup water, boiling 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/4 tsp cloves flour DIRECTIONS ------------------------------------------------------------ Combine and mix all the ingredients above, adding the dissolved soda last. Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve with Brown Sugar Pudding Sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Gingerbread ***** *********************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 1/4 cup butter, melted 1/2 cup milk, sour 2 cup flour 1 egg, well beaten 2 tsp ginger 1/2 tsp salt 1 1/2 tsp soda DIRECTIONS ------------------------------------------------------------ Mix the butter and sugar together and add the egg. Sift the dry ingredients together and add alternately with the milk. Beat vigorously for 2 minutes. Pour into a shallow, buttered baking and bake at 350-F for 30 minutes. Serve hot or cold, plain, with whipped cream, or with Cream Filling for Gingerbread. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************************** ***** Gold Cake (Gelb Kuchen) ***** *********************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 egg white 3 egg yolk 3/4 cup sugar, fine granulated 1/2 cup flour, pastry 1/2 tsp cream of tartar 1/2 tsp vanilla DIRECTIONS ------------------------------------------------------------ Sift the flour 3 times. Beat the yolks of the eggs until light, add the sugar which has been sifted several times and beat with eggs until mixture is creamy. Beat the whites of eggs until stiff adding the cream of tartar when partly beaten. Combine the egg mixtures and fold in gently the sifted flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan which has been sprinkled lightly with flour. Bake at 350-F for 20 minutes. Increase heat to 400-F and bake about 40 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************ ***** Grossmutter's Pound Cake ***** ************************************ Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb sugar 1 lb flour 1 lb butter 10 egg 1/2 tsp nutmeg brandy DIRECTIONS ------------------------------------------------------------ Work butter and sugar together until very creamy. Add eggs, one at a time, alternately with the flour. Each egg should be worked in for at least 5 minutes. Work this way for 1 hour. Should there be any flour left, add it to the mixture. Add the nutmeg and a wine glass of brandy. Put into a very deep pan, lined on sides and bottom with greased paper. Bake at 325-F on small stand in lower part of oven for 2 hours. If coal stove is used, watch the fire very carefully. The oven temperature must not rise or fall suddenly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Lebanon County Peach Cake ***** ************************************* Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup shortening 1 egg 2 Tbsp sugar 2 cup flour 3 tsp baking powder 1/2 tsp salt 1 cup milk *TOPPING: sugar 1/4 tsp cinnamon peaches, fresh DIRECTIONS ------------------------------------------------------------ Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves. Sprinkle with sugar and cinnamon and bake at 350-F about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Lehigh County Oatmeal Cookies ***** ***************************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp butter, melted 1/2 cup sugar 1/4 tsp salt 1 1/2 cup Quaker oats 1/2 tsp baking powder 1 egg, well beaten 1/2 tsp almond extract DIRECTIONS ------------------------------------------------------------ Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Lemon Butter ***** ************************ Categories: PennDutch Puddings Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup sugar 1/2 cup butter 3 egg, well beaten 1/2 cup water 3 lemon, juice of 3 lemon, grated rind of DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Lemon Pie ***** ********************* Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup water, boiling 2 Tbsp cornstarch 1 cup sugar 1/2 lemon, grated rind of 1 lemon, juice of 2 egg, separated 1 Tbsp butter *pastry 3 Tbsp powdered sugar DIRECTIONS ------------------------------------------------------------ Mix the cornstarch and sugar together and slowly add the boiling water, stirring constantly. Cook until mixture thickens. Remove from the fire and add the beaten egg yolks and butter, lemon rind and juice. Cook about 1 minute. Line one large deep pie pan with pastry, prick the bottom with a fork and bake at 450-F for 20 minutes. Remove from fire and fill with the cooled lemon filling. Beat the egg whites, gradually adding about 3 Tbsp powdered sugar when soft peaks form. Continue beating until stiff peaks form. Spread meringue on pie. Cover pie and return to the oven, reduce heat to 325-F and brown the meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Lemon Sauce ***** *********************** Categories: PennDutch Puddings Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp sugar 1 Tbsp cornstarch 1 Tbsp lemon juice 1/2 lemon, grated rind of 1/4 tsp salt 1 tsp butter 1 cup water, boiling DIRECTIONS ------------------------------------------------------------ Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Lemon Sponge ***** ************************ Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 egg, separated 1 cup sugar 1 cup milk 3 Tbsp flour 1 lemon, juice of 1 lemon, rind of 1 Tbsp butter, melted pinch salt DIRECTIONS ------------------------------------------------------------ Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Mojhy Apples ***** ************************ Categories: PennDutch Snacks Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup corn syrup 1 cup sugar 10 apple 10 wood lollypop sticks DIRECTIONS ------------------------------------------------------------ Remove stems and replace with stick stuck halfway into the apple. Put sugar and syrup in deep pan and stir slowly over slow fire until thoroughly dissolved. Let boil until a small quantity when tested in water becomes brittle. Remove pan from fire and place over boiling water. Then dip apples and wind in circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and permit to cool. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************************************** ***** Molasses Candy (Old-Fashioned pull taffy) ***** ***************************************************** Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup molasses 1 cup brown sugar 2 Tbsp butter 1/3 cup water 1 Tbsp vinegar pinch baking soda DIRECTIONS ------------------------------------------------------------ Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************************************* ***** Molasses or Honey Doughnuts (Fastnacht Kucka) ***** ********************************************************* Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 Tbsp molasses *OR: 6 Tbsp honey 1 1/2 qt milk 4 qt flour 2 cup yeast *DISSOLVED IN: 1/2 cup water, warm 1 cup butter 4 egg, beaten DIRECTIONS ------------------------------------------------------------ Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour, making a smooth batter; add yeast & water mixture. Beat together well and allow to stand over night. Combine the butter and eggs, and cream well. Add the honey and a little of the flour. Beat well and add the remaining flour, leaving enough to dust bread board. Allow time for full rise and then roll and cut in form of doughnuts. Let rise again and fry in hot cooking oil or fat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Molasses Shoo-Fly Cake ***** ********************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ *pastry *LIQUID: 1/2 cup molasses 1 egg yolk, well beaten 1/2 Tbsp soda *DISSOLVED IN: 3/4 cup water, boiling *CRUMBS: 3/4 cup flour 1/2 cup brown sugar 2 Tbsp shortening 1/8 tsp nutmeg 1/8 tsp ginger 1/8 tsp cloves 1/2 tsp cinnamon 1/4 tsp salt DIRECTIONS ------------------------------------------------------------ Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************** ***** Moravian Christmas Cookies ***** ************************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup shortening 2 1/4 cup brown sugar 1 qt molasses 8 cup flour 1 Tbsp cloves 1 Tbsp cinnamon 1 tsp ginger 1/2 tsp baking soda *DISSOLVED IN: 1 tsp vinegar DIRECTIONS ------------------------------------------------------------ Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************* ***** Moravian Hickory Nut Cake ***** ************************************* Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 8 egg 1 lb sugar 1 cup butter 2 cup flour 1 pt hickory nut, finely chopped *MIXED IN: 2 Tbsp flour 1 brandy DIRECTIONS ------------------------------------------------------------ Work together butter and sugar until very creamy. Then slowly work in one egg at a time, alternately with 1 Tbsp flour. Work at least 5 minutes to each egg. Continue alternating the flour and eggs until all the eggs have been worked in. Then add the remaining flour and nuts; lastly, add a claret glass of brandy. Bake at 350-F for 1-1/2 hours in a deep dish, well buttered, placing dish on a small stand at bottom of oven. Test before removing from oven by sticking with toothpick. If it comes out sticky, cake is not done; if dry and clean, cake is finished. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************** ***** Moravian Mints ***** ************************** Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup powdered sugar 1 cup water, boiling 12 drops peppermint oil *OR: 12 drops wintergreen oil DIRECTIONS ------------------------------------------------------------ Boil sugar and water until when dropped in cold water it forms a soft ball. Add the mint oil, remove from stove and beat until it thickens. Then drop from spoon in thin patties on buttered or oiled paper. If wintergreen is used, color with red or green junket or food coloring. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************* ***** Moravian Sand Tarts ***** ******************************* Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup butter 2 1/2 cup powdered sugar 5 egg 4 cup flour 1 tsp baking soda pecans DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************* ***** Moravian Scotch Cakes ***** ********************************* Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup butter 1/2 cup sugar 4 cup flour 2 tsp caraway seeds DIRECTIONS ------------------------------------------------------------ Mix the flour, caraway seeds and sugar together. Work in the butter with the finger tips until well blended. Roll out about 1/3 inch thick on floured board. Cut in small squares. Bake on a greased cookie sheet at 325-F about 15 minutes. When cold, cover with boiled icing and sprinkle with colored sugar. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ******************************************** ***** Moravian White Christmas Cookies ***** ******************************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup butter 3 cup sugar 5 egg, well beaten 1 cup cream 1 tsp soda *DISSOLVED IN: 1/4 cup water, boiling 4 cup flour DIRECTIONS ------------------------------------------------------------ Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** Neither Cake Nor Candy (Brownies) ***** ********************************************* Categories: PennDutch Brownies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 chocolate, unsweetened, square 2 Tbsp butter 1 cup sugar 2 egg, well beaten 1/2 cup flour 1 tsp vanilla 1/2 cup raisins, chopped 1/2 cup nuts, chopped DIRECTIONS ------------------------------------------------------------ Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************** ***** Old Fashioned Caramels ***** ********************************** Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 Tbsp butter 2 cup brown sugar 2 Tbsp molasses 1/2 cup milk, condensed 4 chocolate, unsweetened, square 1 tsp vanilla 1 cup nuts, chopped DIRECTIONS ------------------------------------------------------------ Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Peanut Mojhy ***** ************************ Categories: PennDutch Candies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 1 cup molasses *OR: 1 cup syrup 1 cup water 2 oz butter 3/4 lb peanuts, shelled DIRECTIONS ------------------------------------------------------------ To the sugar, add the molasses and water. Boil until it hardens when dropped in cold water. Just before taking from the fire add the butter and the peanuts and mix well. Pour onto well-buttered tins. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************* ***** Pie Crust ***** ********************* Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup flour 1 cup lard *OR: 1 cup other shortening 1/2 tsp salt water, ice DIRECTIONS ------------------------------------------------------------ Add salt to the flour, then rub flour and shortening together, using hands or a pastry blender. Add enough cold water to make a dry paste. Roll out and fit in pit pan. Don't stretch pastry when fitting into pan, as this will cause shrinkage in finished product. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Plum Pudding ***** ************************ Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup suet, finely chopped 1 cup sugar 2 cup bread crumbs, soft 1 cup flour 2 egg, well beaten 1 cup milk 1/4 cup orange juice 1 tsp cloves 2 tsp cinnamon 1 tsp mace 1/2 tsp salt 1 tsp soda 1 cup raisins 1 cup currants 1/2 cup nuts, chopped 1/4 cup orange rind, finely chopped 1/4 cup lemon rind, finely chopped DIRECTIONS ------------------------------------------------------------ Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************* ***** Pudding Sauce ***** ************************* Categories: PennDutch Puddings Sauces Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup sugar 1 Tbsp flour 2 Tbsp butter 2 cup water, boiling 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Pumpkin Pie ***** *********************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 cup pumpkin, cooked 4 egg 1 cup sugar 1/2 tsp cinnamon 1 Tbsp cornstarch 1 cup whiskey 1/4 cup butter 1/3 cup cream *pastry DIRECTIONS ------------------------------------------------------------ Take a large pumpkin, wash, cut in half and place, cut side down, in pan in warm oven. Roast until soft, but not mushy. Scrape out the flesh of the pumpkin with a spoon or fork. Place into colander and let drain over night in a cool place. The next morning, put 2 cups of the pumpkin in a bowl and whip thoroughly with a fork until all lumps disappear, but avoid mashing. Drain out as much liquid as possible, because the pumpkin should be dry. Add the sugar, yolks of eggs, cinnamon and beat for 5 minutes. Quickly add the cream, the whiskey and the butter, and mix well. Sprinkle the cornstarch over the stiffly beaten whites of eggs and add to the first mixture. Pour into a pan about 2 1/2 inches deep which has been lined with pie pastry, and bake for one hour at 375-F. Allow pie to become cold before using. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************** ***** Raisin Crumb Pie ***** **************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb raisins 1 1/2 cup water, cold 3 cup sugar 2 cup flour 1/4 cup shortening 1 cup milk 2 egg, well beaten 2 tsp baking powder *pastry DIRECTIONS ------------------------------------------------------------ This recipe makes enough filling for 2 pies. Wash and clean raisins and add the cold water and 1 1/2 cups of sugar. Cook until raisins are tender and plump. Set aside to cool. Mix the flour, 1 1/2 cups of sugar and the shortening, crumbling well with the finger tips. Take out one cup of these crumbs and set aside. To the remaining crumb mixture add the eggs and milk, and mix well. Stir in the baking powder. Line two large pie pans with pie pastry, and fill with cooked raisins, pour over this the batter and sprinkle the top with the cup of reserved crumbs. Bake at 440-F for 10 minutes; reduce heat to 350-F and finish baking about 35 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************************************** ***** Raisin Pie (Rosina Pie, "Funeral Pie") ***** ************************************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup raisins 2 cup water 1 1/2 cup sugar 4 Tbsp flour 1 egg, well beaten 1 lemon, juice of 2 Tbsp lemon rind, grated 1/4 tsp salt *pastry DIRECTIONS ------------------------------------------------------------ Wash raisins and soak in cold water for 3 hours. Drain. Combine the 2 cups water, the raisins, sugar and flour which have been mixed together, salt, lemon juice and rind, and the egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Cool. Pour into pastry-lined pan. Cover with narrow strips of dough, criss-crossed. Bake at 450-F for 10 minutes. Reduce heat to 350-F and bake 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *************************** ***** Rhubarb Pudding ***** *************************** Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ rhubarb, stewed cake, stale *OR: bread, stale 2 egg white DIRECTIONS ------------------------------------------------------------ Line a buttered baking dish with slices of plain stale cake or bread. Fill with sweetened rhubarb. Cover and bake at 325-F for 30 minutes. Make a meringue of the egg whites by beating until very stiff and adding 4 Tbsp sugar. Remove pudding from oven and cover with the meringue. Return to oven to brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Rice Pudding ***** ************************ Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup rice, cooked 2 cup milk 1/2 cup sugar 1 Tbsp butter 1/2 cup raisins 2 egg, separated 2 Tbsp powdered sugar nutmeg DIRECTIONS ------------------------------------------------------------ Beat the egg yolks and add the sugar and milk and stir into the rice. Add the butter and raisins. Pour into a buttered baking dish. Beat the egg whites until frothy, add the powdered sugar and spread on top of rice pudding. Sprinkle lightly with nutmeg. Bake at 325-F for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ************************ ***** Rice Souffle ***** ************************ Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup rice 2 qt water, boiling 1 Tbsp salt 4 egg 3/4 cup sugar 1/2 cup raisins 1/2 tsp cinnamon 1 qt milk DIRECTIONS ------------------------------------------------------------ Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ********************************************** ***** Sand Tarts (Real Old German Style) ***** ********************************************** Categories: PennDutch Cookies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 2 1/2 cup sugar 2 cup butter 2 egg, well beaten 1 egg white 4 cup flour pecans cinnamon DIRECTIONS ------------------------------------------------------------ Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Schnitz Pie ***** *********************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 lb sour schnitz, dried ** 1 orange, rind & juice of 2 Tbsp cinnamon 2 cup sugar 1 qt water, cold *pastry DIRECTIONS ------------------------------------------------------------ ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************************************** ***** Shoo-Fly Cake (Old Lehigh County Recipe) ***** **************************************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup flour 1 cup brown sugar 1/4 cup lard *OR: 1/4 cup butter 1/2 cup molasses 1/2 cup water, hot 1/2 tsp soda *pastry DIRECTIONS ------------------------------------------------------------ Make crumbs by combining the flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350-F until firm. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************** ***** Soft Ginger Bread ***** ***************************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup sugar 1 cup molasses 1/2 cup butter or other shortening 3 cup flour 1 cup milk, sour 2 tsp ginger 2 tsp cinnamon 1 tsp cloves 1/4 tsp nutmeg 2 egg, well beaten 1 tsp soda *DISSOLVED IN: 1/4 cup water, boiling DIRECTIONS ------------------------------------------------------------ Cream the shortening and sugar, aadd the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** *********************** ***** Sponge Cake ***** *********************** Categories: PennDutch Cakes Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 6 egg, separated 1 cup sugar 1 cup flour 1/3 tsp cream of tartar 1 tsp vanilla 1 lemon, grated rind of 1/4 tsp salt DIRECTIONS ------------------------------------------------------------ Sift the flour 4 times. Beat yolks of eggs until light and thick. Gradually add 1/2 of the sugar, the lemon rind and vanilla. Beat the whites until stiff and add the cream of tartar and the remaining sugar. Combine the egg mixtures. Add salt to flour and fold into the egg mixture lightly. Pour into an ungreased pan with center tube. Bake at 325-F for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** **************************************** ***** Steamed Fruit Mush (or Duff) ***** **************************************** Categories: PennDutch Puddings Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 cup fruit ** 2 cup sugar 1 tsp lemon juice 1 Tbsp butter 2 cup flour 4 tsp baking powder 1 tsp salt 3/4 cup milk DIRECTIONS ------------------------------------------------------------ ** For Blueberry Mush, use blueberries. For Raspberry Mush, use raspberries. For Blackberry Mush, use blackberries. For Cherry Duff, use cherries. For Peach Duff, use peaches. Sift flour, baking powder and salt together, and work in the butter. Add the milk and mix thoroughly. Combine sugar, fruit and lemon juice. Mix with first batter. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) *** ***************************************** ***** Thanksgiving Butterscotch Pie ***** ***************************************** Categories: PennDutch Pies Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 cup brown sugar 2 Tbsp butter 1 Tbsp flour 1 egg, separated 1 cup milk 1 tsp vanilla 1/4 tsp salt 1 tsp sugar *pastry DIRECTIONS ------------------------------------------------------------ Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. *** Recipe Via Compu-Chef (tm) ***