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How to Make Authentic Pennsylvania Dutch Peanut Butter Eggs

Written by Dennis Regling in Amish Recipes

The Recipe: Authentic Amish Peanut Butter Eggs

This recipe creates that distinct, creamy, melt-in-your-mouth texture found in Pennsylvania Dutch candy shops. Unlike mass-produced versions, the filling is dense, rich, and not overly oily.

Prep time: 30 mins | Chill time: 1 hour | Yields: 12-15 eggs

The Filling:

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups creamy peanut butter (processed brands like Jif or Skippy work best here, avoid natural oil-separation types)
  • 1 tsp pure vanilla extract
  • 3 ½ to 4 cups powdered (confectioners’) sugar
  • Optional: A pinch of salt (if using unsalted butter)

The Coating:

  • 12 oz semi-sweet or milk chocolate melting wafers (or chocolate chips)
  • 1 tbsp coconut oil or vegetable shortening (to make the chocolate glossy and smooth)

Instructions:

  1. Cream the Base: In a large bowl (or stand mixer), beat the softened butter and peanut butter together until completely smooth and creamy. Mix in the vanilla extract.
  2. Add the Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed. The mixture will turn from creamy to a stiff, play-dough-like consistency. You want it to be rollable without sticking to your hands. If it’s too sticky, add a bit more sugar; if it’s too crumbly, add a teaspoon of milk.
  3. Shape the Eggs: Line a baking sheet with parchment paper or wax paper. Scoop about 2 tablespoons of the mixture and roll it into a ball, then gently flatten and taper one end to form an egg shape. Place on the baking sheet.
  4. The Chill: Place the baking sheet in the freezer for at least 30 minutes to an hour. This step is crucial—if the eggs are warm, they will melt when dipped in the hot chocolate.
  5. The Dip: Melt your chocolate and oil/shortening in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Using a fork, dip each chilled egg into the chocolate, tapping the fork on the edge of the bowl to remove excess.
  6. Set: Place the dipped egg back on the parchment paper. If you want to add sprinkles or a drizzle of contrasting chocolate, do it now before it hardens.
  7. Store: Keep these in the refrigerator in an airtight container for up to 2 weeks.

The Authentic Amish Kitchen Coming to the Waterfront in Delaware City

Written by Dennis Regling in Amish Market

A Slice of Lancaster on Clinton Street: Authentic Amish Deli Heads to Delaware City

DELAWARE CITY, DE — The historic streets of Delaware City are about to get a hearty dose of Pennsylvania Dutch comfort. Locals walking near the waterfront may have already noticed the tantalizing aroma of fresh-baked yeast bread wafting from the newly renovated space at 401 Clinton Street. The source of that smell is Miller’s Dutch Country Pantry, a brand-new authentic Amish deli set to open its doors to the public on March 15th.

For months, anticipation has been building as the storefront transformed from a vacant space into a rustic, welcoming market featuring rough-hewn wooden shelving and the distinct quiet hum of traditional craftsmanship. Miller’s promises to bring the genuine flavors of Lancaster County directly to the banks of the Delaware River, filling a culinary gap in the area with scratch-made goods that emphasize quality ingredients over flashiness.

The deli is aiming to be more than just a sandwich shop; it will serve as a full-service market for those seeking items usually only found after a two-hour drive west.

The Menu Highlights

While the full menu is extensive, early buzz from soft-opening taste testers suggests a few items are destined to become local legends. The focus here is on simplicity executed perfectly.

  • The “Riverfront Stack”: A towering sandwich featuring thinly sliced, sweet Lebanon bologna, aged sharp Amish cheddar, and house-made sweet-hot mustard on thick-cut homemade white bread.
  • Amish Macaroni Salad: The real deal. A creamy, slightly sweet, and tangy dressing coating elbow macaroni, crisp celery, and hard-boiled eggs. It’s the quintessential side dish.
  • Fry Pies: These hand-held, half-moon pastries are fried until golden and flaky, then glazed. Fillings rotate daily, but the sour cherry and apple butter versions are already generating excitement.
  • Shoofly Pie: A traditional molasses crumb pie with a “wet bottom,” perfect for dunking in black coffee.
The Authentic Amish Kitchen Coming to the Waterfront in Delaware City

Early Buzz on Clinton Street

Though the doors haven’t officially swung open, a few lucky locals and workers nearby got a sneak peek at the offerings. The response has been overwhelmingly positive.

“Delaware City needed this badly. It’s different than the usual pub food around here. I’ve already warned my husband that I’m bringing home whoopie pies every Friday. The texture of the red velvet ones is just unbelievable.”

— Sarah Jenkins, local resident living on Washington Street

“I’m a truck driver and I go through Lancaster often, so I know what the real stuff tastes like. Miller’s has it. The smoked turkey is actual roasted meat, not that pressed water-added stuff you get at the grocery store. The size of the sandwich for the price is unbeatable.”

— Mark T., Bear, DE

“Just the smell walking past the door is enough to make you hungry. We were working on the electrical down the street and they brought us some pretzel samples. Best soft pretzel I’ve ever had, period.”

— Dave R., local contractor

Mark your calendars for March 15th. Miller’s Dutch Country Pantry is poised to become a new staple for lunch crowds and weekend visitors alike in Delaware City.

The Best Fried Chicken in NJ Might Just Be at This New Amish Spot

Written by Dennis Regling in Amish Restaurants

New Opening: Authentic Amish Comfort Food Arrives in Edison

Foodies of Middlesex County, get ready to loosen your belts. The long-awaited arrival of Emma’s Amish Table has finally brought the hearty, scratch-made flavors of Lancaster County right to the bustle of Route 1.

Located in the space formerly occupied by the old diner near the Menlo Park Mall, Emma’s has completely transformed the interior into a rustic, timber-framed haven that feels miles away from the New Jersey Turnpike. With gas lanterns, hand-hewn tables, and the smell of fresh yeast rolls wafting through the parking lot, it’s an instant transport to the countryside.

The Details

  • Restaurant: Emma’s Amish Table
  • Address: 1555 US-1 South, Edison, NJ 08837
  • Hours: Mon-Sat 7:00 AM – 8:00 PM (Closed Sundays)

On The Menu: Farm-to-Table Comfort

The kitchen is run by a team with deep roots in Pennsylvania Dutch cooking, and they aren’t cutting any corners. There are no freezers here—just fresh produce and locally sourced meats.

Fan Favorites Include:

  • Golden Broasted Chicken: Pressure-fried to perfection, this is the star of the show. It’s crispy, non-greasy, and incredibly juicy.
  • Sunday Pot Roast: Slow-cooked for 12 hours and served over a mountain of real mashed potatoes with a dark, savory gravy.
  • Brown Butter Noodles: Thick, hand-rolled egg noodles drenched in browned butter and topped with toasted breadcrumbs.
  • Shoofly Pie: A molasses-heavy, wet-bottom pie with a crumbly pastry topping that pairs perfectly with black coffee.
  • Warm Glazed Donuts: Made fresh every morning at 6:00 AM. Get there early, or they will be gone.

Emma’s Amish Table

What The Locals Are Saying

The soft opening last week drew a line around the block. Here is what early diners are saying about the experience:

“I grew up going to Lancaster every summer, and I was skeptical that a place on Route 1 could replicate that taste. I was wrong. The chicken corn soup is exactly how my grandmother made it. Authentic, filling, and reasonably priced. We will be back.”

— Sarah M., Edison Local Guide

“Come hungry. Seriously. The ‘light lunch’ portion was enough to feed two people. The staff is incredibly friendly and the atmosphere is so quiet and peaceful despite being on a highway. The sticky buns are a must-take-home item!”

— David R., New Brunswick

“Finally, a place to get real comfort food that isn’t a chain. The roast beef melts in your mouth. My kids loved watching them hand-roll the pretzels in the open kitchen.”

— Jessica T., Metuchen

The “Church Supper” Casserole That Vanishes Before You Can Get Seconds

Written by Dennis Regling in Amish Recipes

Lancaster County Creamy Chicken, Corn, & Rice Bake

Prep time: 15 minutes | Bake time: 45 minutes | Serves: 6-8

While many think of noodles when they think of Amish cuisine, rice has become a staple in Pennsylvania Dutch community cookbooks over the last century. This “One-Dish” meal is typical of an Amish wedding or barn-raising: it’s inexpensive, filling, mild in spice but rich in flavor, and can easily be doubled to feed a crowd.

The secret to the “authentic” taste is the combination of cream style corn (for sweetness and binding) and whole kernel corn (for texture), along with a generous amount of butter.

Ingredients

The Base:

  • 3 cups cooked white rice (day-old rice works best)
  • 2 cups cooked chicken, shredded or diced (rotisserie works well)
  • 1 (14 oz) can cream-style corn
  • 1 (14 oz) can whole kernel corn, drained
  • 1 cup sour cream (full fat)
  • ½ cup milk
  • 2 large eggs, lightly beaten
  • 1 small onion, finely diced
  • 2 cups mild cheddar cheese, shredded (divide into 1 ½ cups for mix, ½ cup for topping)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried parsley

The “Crunch” Topping:

  • 1 ½ cups butter crackers (like Ritz), coarsely crushed
  • 4 tbsp unsalted butter, melted

Instructions

  1. Preheat & Prep:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9×13 inch casserole dish generously with butter.
  2. Mix the Wet Ingredients:
    • In a large mixing bowl, whisk together the beaten eggs, sour cream, milk, salt, pepper, and dried parsley until smooth.
  3. Combine the Filling:
    • Stir in the cream-style corn, drained whole kernel corn, diced onion, and 1 ½ cups of the shredded cheddar cheese.
    • Gently fold in the cooked rice and shredded chicken until everything is evenly coated in the creamy mixture.
  4. Assemble:
    • Pour the mixture into the prepared casserole dish and spread it into an even layer.
    • Top with the remaining ½ cup of cheddar cheese.
  5. The Buttery Crunch:
    • In a small bowl, toss the crushed crackers with the melted butter until they look like wet sand.
    • Sprinkle the crumbs evenly over the top of the casserole.
  6. Bake:
    • Bake uncovered for 40-45 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
    • Let stand for 10 minutes before serving to allow the filling to set.
Creamy Chicken, Corn, & Rice Bake

The Dutch Door’s Peanut Butter Cream Pie Recipe: Authentic Amish Recipe

Written by Dennis Regling in Amish Recipes

The Dutch Door’s Peanut Butter Cream Pie Recipe

Yields: One 9-inch pie | Prep time: 30 minutes | Chill time: 4 hours

This is the signature dessert from The Dutch Door Pantry & Grill. It strikes the perfect balance between the salty crunch of the pretzel crust and the airy, sweet richness of the peanut butter filling. It’s decadent, creamy, and surprisingly easy to make at home.

Ingredients

For the Pretzel Crust:

  • 2 cups salted pretzels, crushed into fine crumbs (measure after crushing)
  • 3 tbsp granulated sugar
  • ¾ cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1 cup creamy peanut butter (avoid “natural” styles that separate)
  • 8 oz cream cheese, softened to room temperature
  • 1 ¼ cups powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (like Cool Whip), thawed OR 1 ½ cups heavy whipping cream, whipped to stiff peaks

For the Chocolate Ganache Drizzle:

cream pie

  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

  1. Make the Crust:
    • Preheat oven to 350°F (175°C).
    • In a medium bowl, mix the crushed pretzel crumbs, granulated sugar, and melted butter until the mixture looks like wet sand.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. (Tip: Use the bottom of a measuring cup to pack it down tight).
    • Bake for 8-10 minutes until set. Let it cool completely before filling (this is crucial to prevent a soggy bottom).
  2. Make the Filling:
    • In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and fluffy (about 2-3 minutes).
    • Add the powdered sugar and vanilla extract. Beat on low speed until incorporated, then increase speed to medium and beat until creamy.
    • Gently fold in the whipped topping (or whipped cream) using a spatula. Do not overmix; you want to keep the filling light and airy.
    • Spoon the filling into the cooled pretzel crust and smooth the top.
  3. Make the Ganache & Chill:
    • Place chocolate chips in a small heat-proof bowl.
    • Heat the ¼ cup heavy cream in the microwave or on the stovetop until it just begins to simmer. Pour over the chocolate chips. Let sit for 3 minutes, then whisk until glossy and smooth.
    • Drizzle the ganache over the top of the pie in a decorative zig-zag pattern.
    • Refrigerate the pie for at least 4 hours (or overnight) to allow it to set firmly.
  4. Serve:
    • Slice cold and serve immediately. Store leftovers in the refrigerator.

Forget the Ski Lodge Food: Authentic Amish Cooking Just Landed in Mt. Pocono

Written by Dennis Regling in Amish Restaurants

The Hearthside Table brings Authentic Pennsylvania Dutch Flavor to Mt. Pocono

By Pocono Life Staff

MT. POCONO, PA — For decades, visitors to the Pocono Mountains have come for the skiing, the lakes, and the hiking trails. But as of this week, there is a compelling new reason to head to Mt. Pocono that has nothing to do with the outdoors: serious comfort food.

The Hearthside Table, a sprawling new eatery serving authentic Amish and Pennsylvania Dutch cuisine, has officially opened its heavy oak doors on Pocono Boulevard. Housed in a newly timber-framed building that feels centuries old, the restaurant offers a warm, hearty contrast to the fast-food options often found along the Route 611 corridor.

Stepping inside, the noise of the highway immediately fades. The dining room is illuminated by the soft glow of propane-powered lamps and a massive stone fireplace that anchors the back wall. Long, communal wooden tables invite conversation, though smaller booths are available for families seeking privacy. The air smells intensely of fresh yeast rolls and slow-roasted meats.

The kitchen is run on a “farm-to-fork” philosophy that predates modern trends, utilizing seasonal produce and locally sourced dairy.

Favorite Menu Items

The menu at The Hearthside Table is unapologetically substantial, focusing on meals meant to fuel a hard day’s work—or a long day on the slopes.

The immediate standout is the “Barn-Raising” Roast Beef Platter. The beef is slow-cooked for 14 hours until it falls apart at the touch of a fork, served over a mountain of real mashed potatoes and covered in a dark, glossy gravy.

Another must-try is the Brown Buttered Noodles. Far from a simple side dish, these thick, hand-cut egg noodles are chewy, rich, and generously coated in browned butter and toasted breadcrumbs.

For dessert, the bakery counter at the front of the store is dangerous territory. While the whoopie pies the size of saucers are tempting, the signature item is the warm Shoofly Pie, served with a “wet bottom” molasses layer and a heavy crumb topping, best cut with a scoop of vanilla bean ice cream.

Shoofly Pie

What Folks Are Saying

Despite a quiet soft opening earlier in the week, word of mouth around Mt. Pocono has been swift, drawing both curious locals and hungry tourists.

“I’ve lived in the Poconos for twenty years, and we’ve desperately needed a place like this. It’s not just the food, which is incredible—it’s the feeling. It tastes like my grandmother’s kitchen. The fried chicken is the best I’ve had north of the Mason-Dixon line.” — Sarah Jenkins, Tobyhanna resident

“We came off the mountain starving after skiing all day at Camelback. We saw the new sign and pulled in. The portions are absolutely massive. My husband got the chicken pot pie, and it could have fed three people. We will definitely be making this our regular stop on our weekend trips.” — Mark D., visitor from New York

Location and Hours

The Hearthside Table does not accept reservations, so guests are encouraged to arrive early, especially on weekends.

The Hearthside Table, 1420 Pocono Blvd (Route 611), Mt. Pocono, PA 18344

Hours: Monday – Thursday: 11:00 AM – 8:00 PM Friday – Saturday: 11:00 AM – 9:00 PM Sunday: Closed

roast beef platter