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Apple butter (Dutch: appelstroop) is a highly concentrated form of apple sauce produced by long, slow cooking of apples with apple juice or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.
Pennsylvanian Dutch homes have traditionally had many broths on hand (vegetable, fish, poultry, and other meats) from the saving of any extra liquids available: "The Pennsylvania Dutch developed soup making to such a high art that complete cookbooks could be written about their soups alone; there was an appropriate soup for every day of the ...
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
The dish uses dumplings made from flour, milk, baking powder, butter, salt, and eggs, and is flavored with ham, traditionally salt-cured "country ham," although honey ham, pork butt, or other pork may be used. Onions, potatoes, cloves, cinnamon and brown sugar are optional ingredients. An alternative knepp is a yeast dumpling made without sugar.
Stir all ingredients together in slow cooker. Cook on high for 4 hours. Remove and reserve cinnamon stick. Place apple mixture into food processor and process until smooth.
Preheat the oven to 35o°F. Grease a 9-in. by 13-in. baking dish with salted butter or cooking spray. Place the sliced apples in the baking dish in an even layer.
Slice of shoofly pie. Shoo-fly pie is a molasses pie common to both Pennsylvania Dutch cuisine cooking [3] and southern (U.S.) cooking. Apple pan dowdy (or Apple pandowdy) is a baked apple pastry traditionally associated with Pennsylvania Dutch cooking, with a recipe dating to (according to Crea) [4] colonial times.
In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.