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Basic Easy Pie CrustFor my grandmother, Eva Koehler, this was what passed for "easy." For me, easy means opening the box and removing the sleeve, cutting the end and removing the roll of pie dough then un-rolling the dough and placing it in a greased 9" pan. Translations have been made where appropriate. This is one of a very few recipes in her book… |
1 vote
5996 views
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Grandma Koehler's Pumpkin PieGrandma Koehler preferred the long neck green stripe pumpkin (actually a gourd) for her pies. The result was that in addition to the unique taste the filling was stringy, much like spaghetti. If you are not that venturesome, any good pumpkin will work just fine with this recipe. It is not an easy recipe but it includes a number of… |
2 votes
5227 views
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PA Dutch Cooking
Pennsylvania Dutch Cookery is one of the oldest and most distinctive of the many regional styles of cooking in the United States. The Rhineland and Palatinate peoples, who came to this country and settled in Pennsylvania beginning in 1683, were properly called Pennsylvania Dutch because they left their native lands due to religious persecution and settled temporarilly in the Netherlands. Netherlanders are called Dutch while their German neighbors are called Deutch. The PA Dutch brought with them a love of good food as well as a knowledge of good cooking. Recipes from the old country were adapted to use the limited ingredients available in a pioneer land.
PA Dutch Cooking includes recipes from the Anabaptist, Mennonite and Dunkard people living in South Central PA. My own expertise is from PA Dutch foods from Lancaster County (and a little Lebanon County mixed in). My ancestors were from Bavaria and Switzerland.
PA Dutch Cooking includes recipes from the Anabaptist, Mennonite and Dunkard people living in South Central PA. My own expertise is from PA Dutch foods from Lancaster County (and a little Lebanon County mixed in). My ancestors were from Bavaria and Switzerland.
