Pennsylvania Dutch Cherry Pie

1 pastry circle from 15 ounce refrigerated pie crust
2 (21 ounce) cans cherry pie filling
1/4 to 1/2 teaspoon grated orange peel
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or margarine
1/4 cup unblanched almonds

Preheat oven to 425 degrees F.

Fit pie crust into a 9-inch pie plate.
Lightly dampen underside
of crust and turn edge under pressing firmly to rim of pie
plate.

In a large bowl, combine pie filling and orange peel.
Spoon into
pie crust.
Set aside.

In a small bowl combine flour, sugar and cinnamon.
Using pastry
cutter or blender, cut in butter until it resembles coarse crumbs.
Sprinkle mixture over cherry pie filling, covering completely and
evenly.
Bake 20 minutes until filling is hot and top is golden
brown.
Sprinkle with almonds.

Pennsylvania Dutch Brownies

Source: Good Housekeeping Christmas Joys - Hearst
Books

4 tablespoons butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup light molasses
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 teaspoons granulated sugar
1 1/8 teaspoons ground cinnamon

Preheat oven to 375 degrees F.
Grease 13 x 9-inch metal baking
pan; set aside.

In a 4-quart saucepan, melt butter with chocolate over low heat.
Remove saucepan from heat.
With wire whisk or fork, stir in
molasses, then eggs.

With spoon, stir in flour, ginger, cloves, baking soda, salt, 1
cup sugar and 1 teaspoon cinnamon just until blended.
Spread batter
evenly in pan.
Bake 15 to 20 minutes, until a wooden pick inserted
2 inches from edge comes out clean.

Meanwhile, in cup, combine remaining 2 teaspoons sugar and 1/8
teaspoon cinnamon; set aside.

Remove pan from oven; immediately sprinkle brownies with
cinnamon-sugar mixture.
Cool brownies in pan on wire rack at least
2 hours.
When cool, cut brownies lengthwise into 3 strips, then cut
each strip crosswise into 5 pieces.
Cut each piece diagonally in
half.

Pennsylvania Dutch Chicken Corn Soup

1 (4 pound) chicken
4 quarts water
1 onion, finely chopped
1/2 cup celery
2 1/2 cups fresh or canned corn
2 hardboiled eggs, chopped
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 pieces, and
add to broth along with onion.
Cook for 5 to 10 minutes.

Five to 10 minutes before serving, add hardboiled egg and rivels
made by mixing 1 cup flour, 1/4 cup milk and 1 egg with a fork
until the dough is the size of peas.
Simmer for 5 minutes.

Pennsylvania Dutch Corn Noodles

8 ounces medium-wide egg noodles, preferably yolk-free
2 tablespoons butter or margarine
1 large onion, quartered and thinly sliced
1 (16 ounce) bag frozen succotash (mixed corn
and lima beans), thawed
1 1/2 pounds fresh, ripe tomatoes, diced, with 1/4 cup water
(or substitute one 28-ounce can diced
tomatoes)
1/4 cup chopped fresh parsley
Salt and freshly ground pepper

Begin cooking the noodles.

Meanwhile, heat the butter in a large skillet.
Add the onion and
sauté over medium heat until golden.
Add the succotash
and tomatoes; continue to cook until well heated through, about 5
to 7 minutes.

When the noodles are just tender, drain them and combine them
with the succotash mixture in a large serving bowl.
Add the
parsley, then season to taste with salt and lots of pepper and toss
well.
Serve immediately.

Pennsylvania Dutch Potato Bake

6 slices bacon
1 (10 3/4) ounce condensed chicken broth, undiluted
2 tablespoons all-purpose flour
1/4 cup vinegar
2 tablespoons brown sugar
2 tablespoons pimiento, diced
1/4 cup green onions, diagonally sliced
1/2 teaspoon celery salt
1/4 teaspoon hot pepper sauce
6 cups potatoes, sliced and cooked

In skillet, cook bacon until crisp; remove bacon from skillet.
Pour off all but 1/4 cup drippings.
Gradually blend broth into
flour until smooth; slowly stir into drippings.
Add remaining
ingredients except potatoes.
Cook, stirring until thickened.

In 1 1/2-quart shallow baking dish, arrange potatoes; pour broth
mixture over potatoes.
Cover; bake at 400 degrees F for 30 minutes
or until hot.
Garnish with bacon.

Yields 6 servings.

Per Serving: 195 Calories; 4g Fat (17.4% calories from fat);
8g Protein; 33g Carbohydrate; 3g Dietary Fiber; 6mg Cholesterol;
567mg Sodium

Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates

Pennsylvania Dutch Cake and Custard Pie

Source: Pillsbury winner - Gladys Fulton, Summerville, South
Carolina

1 (15 ounce) package Pillsbury All Ready Pie Crusts

Filling
1/3 cup granulated sugar
2 tablespoons flour
1 teaspoon apple pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon
ginger,
1/8 teaspoon nutmeg and 1/8 teaspoon allspice
combined
1 cup applesauce
2/3 cup dairy sour cream
1/3 cup molasses
1 egg, beaten

Cake
1/2 cup granulated sugar
1/4 cup margarine or butter, softened
1/2 cup sour milk, or add 1 teaspoon lemon juice to
1/2 cup milk and let stand for 5 minutes
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose or unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Glaze
1/2 cup confectioners’ sugar
2 tablespoons coffee

Prepare pie crust according to package directions for “filled
one-crust pie,” using 9-inch pie pan or 9-inch deep-dish pie pan.
(Refrigerate remaining crust for a later use.)

Heat oven to 350 degrees F.
In medium bowl, combine 1/3 cup
sugar, 2 tablespoons flour and apple pie spice; mix well.
Stir in
remaining filling ingredients; blend well.
Set aside.

In small bowl, combine 1/2 cup sugar and margarine; beat until
well blended.
Add sour milk, 1 egg and vanilla extract; beat until
smooth.
Lightly spoon flour into measuring cup; level off.
Add
flour, baking powder, salt and baking soda; mix well.
Spoon into
crust-lined pan.
Carefully pour filling mixture over batter.

Bake at 350 degrees F for 45 to 60 minutes or until center
springs back when touched lightly and top is deep golden brown.

Meanwhile, in small bowl combine glaze ingredients; blend well.
Drizzle over hot pie.
Serve slightly warm.

Serves eight to 10.