Orleans marinade

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Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch’s German heritage, agrarian society, and rejection of rapid change. In the 18th century baking was still done in wood-fired ovens that produced inconsistent results and could easily become too hot. The Pennsylvania Dutch baked pastries on cabbage leaves to provide some protection from hot spots that could develop in the oven. Soups, often featuring egg noodles, are characteristic of the Pennsylvania Dutch. Apple dumpling—cored and peeled apple, covered in a pie-crust, dusted with sugar or cinnamon, and baked. Served in a bowl with milk.

Sauerbraten was traditionally made using horse meat, but beef or other cuts of meat are now favored. It is often served with dumplings and red cabbage. Sauerbraten remains very popular throughout Germany. Church spread—made from molasses or corn syrup, marshmallow cream, and peanut butter, often found at Amish church services and community events.

Funny cake—a combination of pie and cake that is made by baking a cake surrounded by pie crust, marbled throughout with chocolate streaks. Montgomery pie—buttery crust with a gooey molasses and lemon filling and a buttermilk cake topping. Shoofly pie—molasses crumb cake with a pie crust for easier eating. Pennsylvania Dutch recipes from Chester County, the Lehigh Valley, etc. Subscribe Today for a FREE Dessert Ebook and weekly recipes! Full cakes are now available for purchase on Williams Sonoma! This Classic Shrimp Creole is bursting with juicy shrimp, tender vegetables, incredible spices and a rich luscious tomato creole sauce.