Pennsylvania Recipes

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Pennsylvania Dutch Apple-Muffin Cake

Ingredients

About 2 Tablespoons packaged unseasoned bread crumbs

Crumb Topping:

3 Tablespoons all-purpose flour

2 Tablespoons butter
1/4 cup sugar
1/4 teaspoon cinnamon

Cake:

2 cups all-purpose flour
1-1/4 cups sugar
1 Tablespoon baking powder
1-1/4 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 cup (1 stick) butter, melted and cooled
1 cup sour cream
2 large eggs
1 cup cored, peeled, finely diced apple

Heat oven to 350. Butter a 2-quart Charlotte mold or a 9-inch tube pan and sprinkle with the bread crumbs, tapping out the excess. Prepare the Crumb Topping: in a small bowl, combine the sugar, flour, and cinnamon. With a pastry blender or 2 knives, cut in the batter until the mixture resembles coarse crumbs; set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon, salt, baking soda, allspice, and cloves. In a small bowl, stir the butter, sour cream, and eggs until they are well combined. Stir the butter mixture into the flour mixture just until the mixture
is smooth and satiny. Stir in the apples. Spread the batter into the prepared mold. Sprinkle with crumb topping.

Bake the cake for 1 hour or until the crumbs are lightly browned and a cake tester comes out clean. (If you are using a tube pan, start testing for doneness after 45 minutes.) Cool the cake in the mold on a wire rack for 20 minutes. Run a metal spatula or knife between cake and the side of the mold to loosen the cake, then gently invert it into a work surface and remove the pan.
Turn it over onto the wire rack and cool completely. Transfer the cake onto a serving plate.

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Pennsylvania Dutch Chicken Corn Soup

1 4lbs Chicken
4 qts of water
1 onion chopped
1/2 cup celery
2 1/2 cups of corn(fresh or canned)
2 hard boiled eggs
salt and pepper
Simmer chicken in salted water slowly until it is cooked tender. Remove chicken and strain broth. Add corn to broth and bring to a boil, cut pieces of chicken and celery into bite size, add to broth, also add onion chopped fine. cook for 5 to 10 minutes. Five to ten minutes before serving add chopped boiled egg and rivels made by mixing 1 cup flour, 1/4 cup milk, & 1 egg with a fork until the dough is the size of peas. Simmer for five minutes.

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CARROT FRITTERS

1 lb Pealed and Chopped Carrots
1/4 c Onion chopped fine
1/2 c Water
2 Eggs
1/2 c Flour
1/4 tsp Salt
1/8 tsp Paprika
2 Tbsp Chopped parsley ( 1 Tbsp if you're using dry parsley)
Salad oil

Mustard for dipping if desired. Such as the Hot and Sweet Mustard we sell!

Combine carrots with onion and water in a saucepan. Bring to a boil, simmer covered until carrots are tender. Drain liquid into
a measuring cup. Measure 1/2 cups of liquid into a small bowl. Separate eggs. Set aside the whites in another small bowl.
Add the yolks to the reserved liquid and mix. Add flour, salt and paprika and beat until smooth.

Beat egg whites until stiff but not dry. At this point you should have 3 different mixtures.
(1) is the carrots and onions
(2) is the egg yolks and simmering liquid
(3) is the egg whites stiffly beaten

Fold 1 and 2 into 3. Add the parsley.

Heat some oil for frying in a griddle or skillet. Drop batter by heaping tablespoonful and fry until golden brown, both sides.

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