Pennsylvania Dutch Blueberry Cake Food

PENNSYLVANIA DUTCH BLUEBERRY CAKE

Steps:

• 1. Mix blueberries, 1/2 cup of the sugar and lemon juice in a medium saucepan. Cook over medium heat stirring frequently until sugar is dissolved and mixture simmers. Remove from heat and set aside to cool to lukewarm. Preheat oven to 375 degrees. While blueberry mixture cools, cream butter with remaining 1/2 cup sugar and vanilla until completely blended. Stir in egg and beat until light and fluffy. Thoroughly combine flour, baking powder and salt in a medium bowl. Add half of the flour mixture and half of the buttermilk to the butter and sugar mixture, beating gently until smooth. Add remaining flour and buttermilk mixtures and beat till smooth. Fold in the blueberry mixture with a large spoon and mix just enough to create a marbled effect. Place pie shell on a baking sheet. Pour batter into unbaked pie shell. It will be very full. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

PENNSYLVANIA DUTCH BREAKFAST CAKE

Steps:

• Mix flour, sugar, baking powder and butter until fine crumbs.
• Take out 1 cup of crumbs for top of cakes, and set aside.
• Then add to remaining crumbs, 2 eggs, milk and vanilla.
• Mix until smooth.
• Pour into 3 (8-inch) greased cake pans.
• Sprinkle crumbs over batter.
• Bake at 350ºF.
• for 40 minutes or until done.

PENNSYLVANIA DUTCH FUNNY CAKE

Steps:

• In a small saucepan, combine 1 cup of sugar and cocoa. Blend in 1/2 cup milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir until thickened, about 2 minutes. Pour into unbaked pastry shells, tipping to coat the pastry halfway up the sides; set aside. In a bowl, combine flour, baking powder, salt and remaining sugar. Add egg, shortening, vanilla and remaining milk; beat until smooth. Starting at the edge, spoon batter into the pastry shells, completely covering the chocolate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm or chilled with whipped cream if desired.

PENNSYLVANIA DUTCH COFFEE CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F.
• Blend first five ingredients together, and set aside one cup of this mixture as a topping base for use later.
• In separate bowl, mix the eggs, buttermilk and baking soda together.
• Then blend the remaining portion of the original crumb mixture, stirring thoroughly.
• There will be some small lumps in the batter.
• Add 1 cup brown sugar, 1/2 cup coconut and 1 teaspoon cinnamon to the cup of original crumb topping mixture, set aside earlier.
• Pour coffee cake batter mixture into 3 greased and floured 8" cake pans.
• Sprinkle topping equally on top of batter in all 3 pans.
• Bake at 350° for 35 minutes.
• Makes 3-8" coffee cakes.

PENNSYLVANIS DUTCH HUSTLE CAKE

Steps:

• Scald milk.
• Stir in sugar and salt and 1/2 the butter.
• Cool to warm.
• Dissolve yeast in water (10 min}and add.
• Add egg and flour, and beat til smooth.
• Spread in 9x9" pan
• Arrange apple slices on top.
• Sprinkle with spices.
• Dot with rest of butter.
• Cover and let rise until double 40 min or more.
• Bake 400 for 25 min.

MIMI'S PENNSYLVANIA DUTCH APPLE MUFFIN CAKE

Steps:

• CAKE:.
• Butter a 9" tube pan well and sprinkle with the 1/4 cup of bread crumbs on the bottom and sides; tap out excess.
• Combine first 8 ingredients and mix well.
• In a small bowl beat the eggs and add cooled melted butter, sour cream.
• Now add this to the dry mixture and mix well.
• Stir in the chopped apples.
• Pour into pan and sprinkle with crumb topping.
• Bake in a 350 degree oven for 40-45 minutes.
• Cool in pan for 20 minutes.
• Invert on rack and then invert again so that the top is on the top.
• CRUMB TOPPING:.
• Mix all four ingredients to coarse crumbs.

PENNSYLVANIA DUTCH FUNNY CAKES

Steps:

• Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
• In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.