JANN'S PA DUTCH KITCHEN
CRACKER PUDDING (quick and easy)
2 eggs, beaten
1/2 cup sugar
2 cups cracker crumbs, crushed*
1 c. coconut
1 tsp. vanilla
1 qt. milk
Mix all ingredients together in a saucepan until it boils.
Pour into a bowl. It will thicken as it cools, in the
refrigerator.
*You can use graham crackers or saltines (I like it made
with either of them). Crushed in a plastic bag using your
fist, but no need to punch! Enjoy!
CORN FRITTERS
6 ears of corn, scrapped off the cobs
3 eggs, beaten
2 TBSP. flour, or more
Salt and Pepper, to taste
Mix together and fry on greased griddle like pancakes.
These are served as a vegetable side dish.
SHOO FLY PIE
For each pie:
1 cup flour
2/3 cup brown sugar
1 TBSP. shortening
Mix together, and put aside 1/2 crumbs to sprinkle on top before
baking.
To the remaining crumbs in bowl, add:
1 cup molasses
1 egg
1 cup hot tap water with 1 tsp. baking soda mixed in
Stir together until well mixed, and pour into a pie shell.
Sprinkle the reserved dry crumbs over the top of the pie.
Bake at 350 degrees for about 50 minutes. Serve cool,
or warm, with ice cream or whipped cream, as desired.
PIE CRUST
2 cups flour
3/4 c. shortening
1/4 c. cold water
Mix with a pastry blender, or two knives. Form into two
balls. Roll out and put into pie plate. Makes two shells.
If you want to, you can make an oil pie crust (not as flaky,
but tasty just the same).
SHOO FLY CAKE
4 cups flour
2 cups brown sugar
3/4 c. shortening
Blend these ingredients into crumbs. Put aside one cup of
crumbs for top of cake. Then to the remaining crumbs, add:
1 cup molasses
2 cups hot water mixed with 1 TBSP. baking soda
Stir until well blended. Pour into an ungreased 9 by 12"
pan. Sprinkle the dry crumbs over the top. Bake at
350 degrees for about one hour.
CUSTARD BREAD PUDDING
1 quart milk
4 tsp. cornstarch
3 eggs, separated
3/4 cup sugar
1 tsp. vanilla
2 cups diced buttered bread slices (about 5)
cinnamon for top
Heat milk, dissolve cornstarch into it. Mix egg yolks
and sugar, and add slowly to milk. Bring to a boil, and
take off heat. Add vanilla. Beat the egg white stiff. Pour
milk mixture over bread cubes in an oven safe dish. Top with
the egg whites and sprinkle with cinnamon. Put under the
broiler for just a moment to brown the top (be careful not
to burn). Cool and serve. Yummy! Store leftovers in the
refrigerator.
HOMEMADE SAUERKRAUT
With large knife, cut clean cabbages in half, then slice into
thin shreads. Pack the cut cabbage into sterilized one quart
glass, canning jars. Add 1 tsp. salt and fill with boiling
water. Put on sterilized canning lids, and tighten. Put the
sauerkraut aside to "work" for a few weeks. Be sure to place
jars in something to collect any juice that might run out.
When it stops "working" it is done. Keep in a cool, dry
place; or freeze for later use.
The PA Dutch cook sauerkraut with a pork roast, and serve it
with real mashed potatoes. It is traditional for New Year's
Day for good luck. Variation: cooking sauerkraut with
fresh or smoked sausage. Cook well, several hours.
[This homemade sauerkraut is milder tasting than commercially canned.]
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