4 cups of flour
1 and 1/2 teaspoon of salt
ice water
2 and 1/2 cups of shortening (heaping cups)

NOTE: Elda's daughter, Winifred, often added Almond Extract to this recipe when the crust would contain cherries, apricots, or other compatible flavors.

Sift salt with flour. Cut shortening into flour mixture and add ice water enough to make flour and shortening mixture form a soft ball of dough, which can be handled easily. Don't use more flour than is necessary to roll out the crusts.

This recipe makes 2 double-crusted pies or 4 shells. I freeze pie paste like I do my noodle dough.

HINT: When freezing pie shells, or even 2-crusted pies, place in freezer long enough to become quite cold and firm. Then, put into plastic bags, tie and freeze.

32 large marshmallows (or 3 cups miniature marshmallows)
1/2 cup milk
1/4 cup green creme de menthe
3 Tablespoons white creme de cacao
1 1/2 cups chilled whipping cream

CRUST

1 1/2 cups chocolate wafer cookies, crumbled.
1/4 cup melted butter


• Bake this crust at 350 degrees for 10 minutes.
  

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• Prepare crust.
• Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt.
• Chill marshmallow mixture until thickened.
• blend in liqueurs.
• In a chilled bowl, beat cream until stiff.
• Fold whipped cream into marshmallow mixture.
• Pour mixture into crust.
• If desired, sprinkle top with grated semi-sweet chocolate.
• Chill at least 3 hours, or until set.

2 cups flour
1 cup butter
10 Tablespoons powdered sugar


• Mix, then press into 9" x 13" buttered pan.
• Bake at 350 degrees until light brown, about 15 minutes.


4 eggs
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
4 or 5 cut rhubarb (put through blender)
red food coloring


• Mix and fold this second group of ingredients into the baked crust.
• Bake cake at 350 degrees for 45 minutes.

1/2 cup butter
1 cup sugar
1 cup persimmon pulp
1 cup flour
2 teaspoons baking powder
1 cup sweet cream



• Mix together all ingredients above.
• Beat egg whites and fold in.
• Bake at 350 degrees for 45 minutes.

3 cups juicy cooking apples, sliced
3/4 cup white sugar
1/4 teaspoon salt
cinnamon or nutmeg to taste (about 1 teaspoon)


• Mix the above ingredients lightly and place in 9-inch square baking dish.
• On top of this mixture, press the following mixture:


3/4 cup oats
3/4 cup flour
3/4 cup brown sugar
1/4 teaspoon baking powder
1/4 teaspoon soda
1/2 cup butter, melted


• Bake in 350 degree oven until apples are tender and top is brown and crunchy (about 30 minutes).

1 cup of milk
2 cakes of Fleischmann's yeast (I prefer fresh, but dry yeast will do.)
1 Tablespoon of sugar
1 teaspoon of salt
3 eggs (beaten)
1 cup of lukewarm water
4 Tablespoons of shortening
4 Tablespoons of butter (real butter!)
1/2 cup plus 2 Tablespoons sugar
6 to 7 cups of flour (there abouts)
Few shakes of cinnamon
1 cup of brown sugar

Break yeast into lukewarm water. Add one Tablespoon of sugar. Scald milk and add shortening and real butter. Leave milk mixture to cool until it is lukewarm.

Sift sugar with 2 cups of flour and add to milk and water mixtures in a mixing bowl. Then, add beaten eggs. Beat until the batter is free of lumps. Add rest of the flour -- a little at a time until the dough is nice and soft and easy to knead. Knead just a little. Roll out dough on a floured dough board until dough is about an inch in thickness. Spread with melted real butter and sprinkle a generous covering of brown sugar and cinnamon over this. Roll up jelly-roll fashion and cut into wedges with a sharp knife.

Place in a fairly hot oven for about 20 minutes -- maybe a mite longer? These rolls can be glazed with powdered sugar icing, but are delicious without the icing. Nuts and raisins, if you like them, can be sprinkled over the rolled dough. Watch the heat as these rolls are a heavier dough than the hot roll recipe, and require a lower heat.

3 cups of flour
5 teaspoons of baking powder (Calumet)
2 eggs (beaten)
1 teaspoon of salt
A few shakes of cinnamon
3/4 cup of brown sugar
4 Tablespoons of shortening
1/2 cut of butter (real butter!) (1 stick - softened)
1/2 cup of sugar
Enough milk to make a soft dough

Sift flour, sugar, baking powder and salt. Put in mixing bowl. Add beaten eggs which have been mixed with a cup of milk.

Cut in shortening and butter with 2 knives or with a long-pronged fork. Mix shortening and flour mixture until it's in course crumbs. Add enough milk to make a nice soft dough.

Roll out on floured dough board. Spread softened real butter over dough and sprinkle a mixture of brown and white sugar with a few smidgens of cinnamon. Nuts and raisins can be added if desired. Bake in moderately hot oven, for possibly 15 minutes. Don't overbake. Tops can be glazed as you wish.

1 cup sugar
pinch of salt
5 Tablespoons flour
2 cups milk
4 egg yolks
1/3 stick of butter or margerine
a little butter flavoring
a little vanilla extract (about 1/2 teaspoon)


• flour and salt in a saucepan.
• Add a little of the milk to flour mixture
• Stir in beaten yolks until smooth.
• Add remainder of milk.
• Add butter or margerine and cook until thick.
• Be sure to stir as cooking.
  
• In a skillet, melt 1 cup sugar (adding just a little more)
• When sugar is melted, pour it into the custard (must be hot) and mix.
• Add a little butter flavoring and a little vanilla.


MERINGUE With three of the left-over egg whites, make your meringue.
Add a little vanilla. (about 1/2 teaspoon)
For frothy meringue, add 1/4 teaspoon cream of tartar.
For stiff meringue, add 1/2 cup of sugar.


• Brown 15 minutes at 325 degrees.

milk
small can Pet milk
butter
sugar
flour
eggs
salt
chocolate squares
vanilla


• Mix 1 cup of sugar and 5 level Tablespoons of flour.
• Of 1 3/4 cups milk, pour in enough to make paste.
• Add 3 egg yolks.
• Beat well.
• Pour in remaining milk, which is 1 cup regular milk and small can Pet milk.
• Add 1 1/2 square of chocolate.
• Add 1/2 stick butter and a pinch of salt.
• Cook over slow heat, always stirring, until very thick.
• Remove from heat.
• Cool and add 1 teaspoon vanilla extract.

MERINGUE

• 3 egg whites, beaten stiff.
• Beat in 5 level Tablespoons sugar.
• Beat in 7 more Tablespoons sugar.
• Heat.
• Add 3/4 teaspoon vanilla.

3 cups of milk
1/2 teaspoon salt
6 Tablespoons of cornstarch
1/2 cup of sugar plus 2 Tablespoons
1 teaspoon of vanilla (real vanilla!)
1/2 stick of butter (real butter!)
6 squares of chocolate (Baker's)
4 egg yolks

Beat egg yolks in small bowl. Add salt and two spoons of milk and stir well. Cover and let stand until needed. Put chocolate in small pan which has been buttered, and melt over hot water on lowest burner heat.

Blend cornstarch with enough milk to make a smooth, rather thin, substance. Bring milk and sugar to the boiling stage and add cornstarch liquid. Stir continually and keep heat on medium all the while. When this filling has begun to thicken, add beaten egg yolks and stir until all has been well heated -- just long enough for eggs to be cooked. Do not let this come to a boiling stage -- just piping hot!

Remove from burner and stir in melted chocolate and vanilla. Pour in two small baked pie shells, or one large one.

If MERINGUE is desired, beat the egg whites with 1/4 teaspoon of salt and 1/4 teaspoon of cream of tartar until frothy. Sprinkle in the 2 Tablespoons of sugar. Beat a little longer and gradually add 1/4 cup of sugar and vanilla, and beat until stiff and glossy. Spread on pie and brown in oven until the meringue is lightly brown.

If WHIPPED CREAM is preferred, allow filling to cool before spreading whipped cream on pie. This, too, is a compliment to chocolate pie, or any other cream pie!

Use the filling directions listed above for chocolate cream pie. Just substitute 3/4 cup of peanut butter in place of the chocolate. When making peanut butter cream pie, add three Tablespoons of sugar to the half cup of sugar, when adding the milk.

2 cups diced zucchini
1 cup oil
3 eggs
1 teaspoon cinnamon
1 teaspoon soda
1 teaspoon salt
2 teaspoons vanilla
3 cups flour
3 cups sugar
1/2 teaspoon baking powder
1/2 cup nuts


• In blender mix zucchini, oil and eggs.
• Sift together flour, sugar, cinnamon, soda, salt and baking powder.
• Stir these dry ingredients into zucchini mixture.
• Add nuts and vanilla extract.
• Bake in two greased and floured pans in moderately slow oven (325 degrees for 1 hour).
• If baked in bundt pan, bake a little longer or increase oven temperature slightly.


GLAZE 1 Tablespoon margarine, melted
3 Tablespoons cream
1 1/2 cup powdered sugar.

• Combine 1 1/2 cups mashed yams, 3 Tablespoons melted butter, 1/2 cup brown sugar (firmly packed).
• Separate 3 eggs and add the beaten yolks to the potatos.
• Season with a few grains of salt, 1 teaspoon cinnamon, a dash of mace, mixing thoroughly.
• Add 1/3 cup chopped toasted nuts, 1 1/2 cups milk.
• Beat the egg whites stiff and fold them in.
• Pour mixture into unbaked 10 inch pastry shell.
• Bake in hot oven (425 degrees) for 15 minutes.
• Reduce heat to 375 degrees and bake 25 minutes longer, or until firm.
• Cool.
• Top with whipped cream.

3 cups of flour
1 teaspoon of salt
1 Tablespoon of vinegar
1 egg
1 and 1/2 cups of Crisco shortening
1/2 stick of butter (real butter!)
1/2 cup of ice water, more or less

I use two knives to cut shortening and butter into the flour. When mixture is in course wee lumps, add beaten egg mixed with salt and enough or all of the water to make a soft, easily-handled dough. Roll out on floured board and cut into wedges for dumplings.

Hopefully, this amount of dough and the sliced apples will be a right amount for your baking pan? If you come out with more, you can always freeze them. Or, by the same token, you may increase the other ingredients to have more dumplings.

If it's necessary to decrease or increase the given amounts for my recipes, please use good judgement!

10 to 12 apples
1 cup of white sugar
1 cup of brown sugar
2 Tablespoons of corn starch
1/2 teaspoon of salt
A light sprinkling of apple pie spice
4 Tablespoons of flour
Butter (real butter!)

FOR SAUCE: Put 2 cups of water in pan. Add 1 cup of brown sugar and 1 cup of white sugar. Put on hot burner and bring to a boil. Add 1/2 stick of real butter and 2 Tablespoons of corn starch which has been blended with a little water. Heat well and pour in oblong baking pan. Place dumplings in this sauce.

Peel apples and slice them as for making a pie. Then, mix well with sugar, flour, salt, apple pie spice in a mixing bowl.

This apple mixture is to be divided on wedges of dough. Before pulling dough up around apples, cut shavings of real butter over these apple mounds. Place in sauce and cover with aluminum foil. Bake about 30 minutes in a fairly hot oven (about 350 degrees). Uncover and leave in oven for about 5 minutes longer (for dumpling tops to get slightly brown).

These are delicious served warm without cream, but real cream poured over them adds an even more delicious taste!

Bread
Milk
2 eggs
Nutmeg
Brown sugar
White sugar
Butter (real butter!)
Several slices of bread
OPTIONS: Nuts, raisins, if you so desire

Toast, butter and crumble several slices of bread in pan. Mix other ingredients with electric mixer. Pour this mixture over the bread. Bake.

Do not overbake. Should be moist! Delicious with real cream!

3 cups of sugar
1 and 1/2 cups of milk
Wee smidgen of salt
1 teaspoon of vanilla (real vanilla!)
1 Tablespoon of white Karo syrup
3 Tablespoons of butter (real butter!)
About 3/4 cup of peanut butter

Stir sugar, milk and salt in skillet, and stir continually on high heat until mixture begins to cook down. When a few drops of this in cold water makes a firm ball, remove from heat and stir in peanut butter, real butter and real vanilla. Stir vigorously until it has lost it's gloss. Then, pour quickly into a large buttered plate or two small ones.

Let stand for about 20 minutes, then cut into squares with a sharp knife.

Leave until cool, and then enjoy!

Use the same recipe as 'Peanut Butter Fudge' above. Just substitute 6 squares of Baker's chocolate or the peanut butter. Follow same directions as in above recipe, and lastly blend in melted chocolate and real butter.

2 cups powdered sugar
Milk or Cream
Peanut Butter
Butter (real butter!)
1 teaspoon vanilla

In a small mixing bowl, pour about 2 cups of powdered sugar. Stir in just enough milk or cream to make a thick spread. Then, add a heaping Tablespoon or two of peanut butter and a chunk of softened real butter the size of a large walnut. Add 1 teaspoon of vanilla and blend well.

Cream the above mixture well, as that's what makes it more tasty!

Amount of powdered sugar depends on how much of a 'sweet' spread you want!

This goes best on graham crackers! A very enjoyable treat!

3 cups sugar
3 sticks butter
4 eggs
1 cup sour cream
3 cups flour
1/4 teaspoon soda
2 teaspoons vanilla
a pinch of salt


• Cream sugar and butter.
• Add eggs, one at a time, beating well after each.
• Blend in sour cream and flour-soda-salt mixture alternately (a little at a time), ending with dry ingredients.
• Add vanilla extract.
• Bake in tube pan at 325 degrees for 1 hour and 20 minutes.

Plus we have a whole site just for my grandmother's Pennsylvania Dutch and Southern Indiana Influenced Recipes.

And here's a site I found that has ShooFly pie and other Pennsylvania Dutch treats -
Pam's Pennsylvania Dutch Recipes

See Also:

Copyright 1996-2006, Granduncle Mark
(Mark Ellsworth Hickman, PhD)

Granduncle Mark's Genealogy Parlor

Click here to contact me

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