Weaver - Dutch treats: Heirloom recipes from farmhouse kitchens

Praise for

Dutch Treats

A new feast for the eye, mouth, mind, heart and soul, conjured by the Merlin of American Regional Cookery. Deliciously timeless.

~ Betty Fussell, author of Masters of American Cookery, My Kitchen Wars and others

Here is one of Americas richest foodways, generously chronicled and cooked by one of our greatest culinary historians.

~ Dan Barber, author of The Third Plate: Field Notes on the Future of Food, chef/co-owner of Blue Hill and Blue Hill at Stone Barns restaurants

Ever since my first bite of shoofly pie as a child, Ive been hooked on Pennsylvania Dutch treats. Now, thanks to William Woys Weavers delightful new guide, I can indulge in over one hundred tempting breads, cakes, cookies, puddings, and pies with equally tempting names: who can resist kissing buns, leopard cake, bellylaps, or purple pump pie? As the worlds foremost authority on Pennsylvania Dutch cooking, Weaver brings his recipes to life through tales of fact and fancy. I cant wait to head to the kitchen!

~ Darra Goldstein, Founding Editor of Gastronomica, Editor in Chief of The Oxford Companion to Sugar and Sweets

Few culinary historians have written as lovingly and knowingly and, certainly, wittily as Will Weaver has on his favorite subject the true offerings of the Pennsylvania Dutch kitchen. With Dutch Treats he puts fresh polish on the apple. It will be a treat, indeed, for the serious scholar as much as the adventurous home cook.

~ Rick Nichols, former longtime food columnist for The Philadelphia Inquirer

Lavishly illustrated and culled from a lifetime of fieldwork in no less than twenty-five counties, Dutch Treats captures the wide diversity of Pennsylvanias folk culture of baking, and is a treasure trove of lesser-known recipes. Far from the contrived foodways of the Lancaster County tourist industry and beyond even the authentic local sources, which tend to be limited in their geographic range, Dr. Weaver delights with a broader spectrum of Pennsylvanias baking traditions than anyone previously thought possible.

~ Patrick J. Donmoyer, Pennsylvania German Cultural Heritage Center, Kutztown University

With his passion, energy, and discoveries in both kitchen and garden, William Woys Weaver has transformed the field of food scholarship in fact, he is a national treasure. In Dutch Treats, he offers the definitive guide to a little-understood American regional cuisine.

~ Jane Lear, co-author of One Spice, Two Spice

Those warm, buttery treasures were like a secret we knew only in Pennsylvania. Dr. Weavers latest book bridges our childhood and lifelong love of baked goods and sweets with the history and folklore that make enjoying them all the more soulful. These foods have already been shared across America, but here in Dutch Treats we get to appreciate and be proud of where they came from and revel in the fact that we can continue to share them for time to come.

~ Palmer Marinelli, Philadelphia chef and food activist

William Woys Weaver singlehandedly saved fish peppers, and he is the reason that semmels, rusks and clafty pudding are on the menu at Woodberry Kitchen. Dutch Treats continues the essential body of work that includes Country Scrapple and Sauerkraut Yankees, with an authoritative yet affectionate portrait of Pennsylvania Dutch baking, connecting us with the traditions, people and landscape of this special place. Like a warm shoofly cake, Dutch Treats is a gift that will continue to enrich the conversation and the table.

~ Spike Gjerde, 2015 James Beard Award for Best Chef: Mid-Atlantic

The name William Woys Weaver guarantees us original research into a freshly discovered subject. In Dutch Treats he explores his own home ground with one hundred cakes, cookies and puddings from the Pennsylvania Dutch country that hark back to European traditions with tempting illustrations of recipes such as Peach Schnitz and Saffron Bread. Schluppers, anyone?

~ Anne Willan, culinary historian, writer, founder of cole de Cuisine La Varenne

DUTCH TREATS

William Woys Weaver

Dutch Treats

Heirloom Recipes from Farmhouse Kitchens

Copyright 2016 by William Woys Weaver

All rights reserved. No part of this book may be reproduced, stored, or transmitted in any form without permission in writing from the publisher, except by a reviewer who may quote brief passages for review purposes.

ISBN-13: 978-1-943366-04-0

Library of Congress Control Number: 2016938555

CIP information available upon request

First Edition, 2016

St. Lynns Press . POB 18680 . Pittsburgh, PA 15236

412.381.9933 . www.stlynnspress.com

Book design Holly Rosborough

Editor Catherine Dees

Editorial Intern Christina Gregory

Photo credits:

All photographs and food styling by William Woys Weaver unless otherwise noted.
Photo on , Dutch Butter Cake, Leopard Cake, Osterburg Easter Cake, Railroad Cake, Rough-and-Ready Cake, St. Gertrudes Day Datsch, Lebanon Rusk, and Potato Crumb Datsch are photos created by teamwork with Patrick Donmoyer and William Woys Weaver.
Author photo by Rob Cardillo.

Cover image: Bishops Bread

Printed in China on certified FSC (Forest Stewardship Council) recycled paper using soy-based inks. This paper was sourced responsibly in a way that ensures the long-term health of forests.

This title and all of St. Lynns Press books may be purchased for educational, business or sales promotional use. For information please write: Special Markets Department . St. Lynns Press . POB 18680 . Pittsburgh, PA 15236

10 9 8 7 6 5 4 3 2 1

For Cheryl Long, one of the most

special of all the Pennsylvania Dutch

I have been blessed to know.

Dutch Cousin, Guardian Angel,

Cheryl has always been my Rock.

Thank you for what you have done for me.

This book is your spiritual child.