Recipezaar: Pennsylvania Dutch,Desserts recipes

Pennsylvania Dutch Shoo Fly Pie

Mon, 13 Mar 2000 21:35:00 -0500

Enjoy! -- posted by Bev

FASTNACHTS Pennsylvania Dutch style

Tue, 25 Dec 2001 14:11:39 -0500

Pennsylvania Dutch traditional Lentin favorite. made on Fastnacht Day which is a special Pennsylvania Dutch tradition that falls on Shrove Tuesday (the day before Ash Wednesday). -- posted by 1Steve

Fastnachts, Pennsylvania Dutch

Wed, 06 Feb 2002 13:41:26 -0500

Making fastnachts on Fastnacht Day (Shrove Tuesday) is a Pennsylvania Dutch tradition. They are basically a potatoe based donut. This recipe was given to me by my mother, and is very similar to the one that my Pennsylvania Dutch great grandmother used. -- posted by ztkl40a

Winklers Moravian Sugar Cake

Sun, 28 Apr 2002 18:20:42 -0400

This delicious coffee cake is courtesy of Winklers Bakery Winston/Salem North Carolina. It is traditional served as an Easter morning breakfast treat, but is an excellent coffee cake year round. The instant potatoes give the cake a nice texture and flavor. -- posted by 1Steve

Rich Shortcake

Wed, 22 May 2002 18:37:16 -0400

Another Pennsylvania Dutch recipe. I really love this one because it is not too sweet, and it lets the taste of the fruit shine. Delicious served with sweetened peaches or strawberries, with maybe a dollop of whipped cream on top. I love summertime!! -- posted by Miss Annie

Gooseberry Pie

Sat, 25 May 2002 09:10:46 -0400

This is a real authentic Pennsylvania Dutch recipe. My grandmother use to make gooseberry pies, but we dont have gooseberies in Texas. I guess Texas doesn't have everything! -- posted by Miss Annie

Moravian Mints

Wed, 05 Jun 2002 18:46:35 -0400

If you like mints, you'll like these! As an option you can substitute lemon or orange oil for the peppermint to make lemon or orange patties. -- posted by Dee514

Pennsylvania Dutch Breakfast Cake

Tue, 23 Jul 2002 19:11:54 -0400

A fine recipe for a Sunday breakfast or brunch. Serve with fresh fruit. -- posted by Miss Annie

Birds Nest

Mon, 12 Aug 2002 19:24:10 -0400

Passed down from PA Dutch decendents. Perfect for summer evenings. -- posted by Lynda Schul

Shoo-fly Pie

Wed, 16 Oct 2002 22:11:08 -0400

I adopted this recipe from Recipezaar. Until I make this myself, I will leave the original description written by the original poster... "A Pennsylvania Dutch origin, but not sure about this recipe though it's really good." -- posted by Kim D.

Cinnamon Buns (Famous PA Dutch Sticky Buns)

Thu, 12 Dec 2002 20:13:34 -0500

This is a wonderful Amish recipe. I sometimes add chopped walnuts in with the filling. YUMMY :) -- posted by Karen=^..^=

Pineapple Crisp

Fri, 09 Apr 2004 20:00:41 -0400

Wonderful addition to our monthly "game night"! So sweet it must be served with vanilla ice cream. I doubled this recipe and used a 9x13-inch pan. Believe me, it was 18 servings. -- posted by padreaming

Amanda's Cheese Pound Cake

Sat, 22 May 2004 19:59:59 -0400

My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air. -- posted by Jeff Hixson

Pepper Nuts Cookies (Pfeffernusse)

Sun, 30 May 2004 19:59:56 -0400

Vintage recipe from "Pennsylvania Dutch Cooking" Cookbook. -- posted by Polar Bear

Danish Dessert

Mon, 19 Jul 2004 19:59:20 -0400

Found this in an amish cookbook. It was a fundraiser for a traditional Amish school where the students stop their education after 8th grade. It tastes like a German dessert called Rote Grutze or a packaged mix Danish Dessert made by Junket. This is better and easier. -- posted by mandabears

Amish Gooey Rhubarb Rolls

Sun, 28 Nov 2004 19:59:56 -0500

This is based on a recipe from a copy my daughter has of the cookbook “Amish Cooking” compiled by a committee of Amish Women, published by Herald Press. In the book, it is known as “Sarah Schwartz’s Rhubarb Rolls” but it makes such deliciously gooey rolls that the new name is more apt! -- posted by Juliesmom

Shoofly Crumb Cake

Mon, 07 Feb 2005 19:57:47 -0500

If you like molasses, you will love this rich, moist cake. The recipe comes from a Pennsylvania Dutch restauranteur named Betty Groff and is published in an old book by her called Good Earth and Country Cooking. -- posted by kzmom

Molly's Cracker Pudding

Mon, 07 Feb 2005 19:57:48 -0500

I have another of my own recipes posted for this PA Dutch pudding, but my neighbor Molly brought me some of hers over and it is the most delicious cracker pudding I've ever had!! It's been in her husbands family for years. This is even better the 2nd and 3rd day! I doubled this recipe, when I made it. -- posted by keen5

Easy-mix Chocolate Goofy Cake

Thu, 28 Apr 2005 21:38:33 -0400

I found this in a Pennsylvania Grange cookbook and my son loves it. I like to frost it with cannoli filling. -- posted by TylersMomTheChef

Evie's Shoofly Pie

Sat, 11 Jun 2005 20:45:25 -0400

This is DH's mother's recipe. She has lived in PA since 1949 but is originally from S.D. Good recipe very typical of the Pennsylvania Dutch excellent cooking. -- posted by mandabears

Jolean's Butterscotch Pie, Pennsylvania Dutch Style

Sun, 03 Jul 2005 16:09:41 -0400

This is a personal, absolute favorite of mine!!! Mom never would tell us where she got this recipe (which always made Dad raise one eyebrow...LOL!) And she never gave us girls the recipe while she was here --- it was something truly special to her as well, although I don't know exactly why. I found the old, yellowed, hand-written recipe hidden deep in her personal recipe box after she passed away... The taste and the texture of this pie is incredible, and I've never been able to match it -- I've tried for 6 or 7 years to find a "quick" fix for this. But nope...Nothing doing. Gotta have this exact recipe!!! Once you have this, you'll never fully enjoy any other butterscotch pie!!! (I sound pretty serious, don't I?) LOL! No, seriously, the recipe looks a whole lot more complicated than it really is -- super simple, just home-made! YUM! -- posted by Stacky5

Sue's Grandma Wirth's Lebkuchen [no Alcohol]

Thu, 29 Sep 2005 18:17:28 -0400

Per Sue: This recipe is cut in half from the original which used 10 pounds!!!! of flour. Traditionally these are made right after Thanksgiving and aged in big crocks with a cut up apple to keep them moist. My great-grandmother used the candied fruit as called for in the recipe. My grandmother hated the candied fruit, left them out and increased the raisins. -- posted by DR. House

Clear Toy Candy [pa Dutch Traditional]

Mon, 03 Oct 2005 11:18:42 -0400

"Several people have asked how to make traditional clear toy candy. It is so simple that anyone can do it, but remember it is dangerous so no small children please. You will need: a pan, a candy thermometer, clear corn syrup, sugar, and water. No flavoring please - that is why it has a unique flavor. You may also add a small amount of red food coloring and if you are not very traditional you may use green food coloring which came into use in the 1920's. If you add no coloring it will turn out a beautiful amber." This is from the original poster when I did a hunt for it because making the candy was a big question for some friends. -- posted by DR. House

Mojhy Apples ( Pennsylvania Dutch Candied Apples)

Wed, 12 Oct 2005 16:59:06 -0400

A Pennsylvania Dutch recipe from the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. -- posted by Molly53

Hickory Nut Creams

Wed, 12 Oct 2005 17:02:13 -0400

A delicious candy from the Pennsylvania Dutch chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is estimated. -- posted by Molly53

Pennsylvania Dutch Whoopie Pies

Wed, 26 Oct 2005 16:13:45 -0400

This has been in my family a long time! I always remember these at Gramma's house. They are a chocolate pie cookie with cream filling...this recipe is perfect for a cookie bake at church or a party..this recipe makes ALOT of cookies! -- posted by Tami chef#252152

Apies Cookies

Wed, 28 Dec 2005 20:58:38 -0500

This is a delicious old Pa Dutch recipe of my Nana's, which came from her grandmother. They are lightly crisp and buttery. Nana always rolled them almost paper-thin. Amount of cookies is an estimate; depends on the size/shape of your cookie cutters. Prep time includes chilling of dough. -- posted by *Parsley*

Banana Berry Purses

Thu, 09 Mar 2006 17:37:17 -0500

These are cute and easy to make. -- posted by Manami

Homemade Pie Crust (Pa Dutch Country)

Thu, 06 Apr 2006 19:14:12 -0400

From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320. -- posted by Sherie717

Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie

Fri, 15 Sep 2006 00:03:21 -0400

Truly one of my favorite desserts ever! This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA. Bar none, my favorite restaurant ANYWHERE. (And I get around!) Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness! One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :( -- posted by GoodMorningBurger

Salad Dressing Cake

Sat, 14 Oct 2006 21:45:50 -0400

Great tasting and moist cake that uses Salad Dressing instead of eggs. Old family recipe! -- posted by Mkjrdallas

Amish Cake

Sat, 03 Feb 2007 21:35:19 -0500

I love brown sugar cakes and this is one of the best. From Amish Cooking by Pathway Publishers. Please note that buttermilk or sour milk can be used. Sour milk is made by adding 1 tablespoon lemon juice or vinegar in the bottom of a measuring cup then fill the rest of the way with milk. Set aside to sour for 5 minutes. -- posted by bshemyshua

Apple Pandowdy

Mon, 19 Feb 2007 20:56:15 -0500

Apple pandowdy is a bit like an apple pie but with fluffy cake on top. When I was growing up, we had an apple tree in the back yard. The apples were too tart to eat raw, but they were delicious in baked desserts. This is the first one I ever made on my own. You can substitute molasses for brown sugar like I normally do, and I use vanilla paste instead of vanilla extract. You can also omit the bourbon, if desired. -- posted by Sascha

Chocolate Cookies With Creamy Peanut Butter Filling

Tue, 06 Mar 2007 18:12:43 -0500

The title says it all! These are very fast, easy and with ingredients I usually have on hand. -- posted by Heather Reynolds in Virginia

Chocolate Doughnuts

Sat, 17 Mar 2007 01:10:53 -0400

Just as easy as plain ones to make. Superb doughnuts. -- posted by Chef #456874

Yum Yum Cupcakes

Wed, 06 Jun 2007 14:37:54 -0400

Chocolate presentation PA Dutch style. We grew up with these cupcakes as a favorite "chocolate-delivery-vehicle". -- posted by luvinlif2k

Celebration Angel Food Cake

Mon, 02 Jul 2007 21:56:28 -0400

This cake is different in that it has red, white and blue sprinkles which makes it perfect for 4th of July! Change the color of the sprinkles and you can use this for any celebration! And now a little history: Angel food cake is also called ice cream cake (a Pennsylvania Dutch wedding cake). It is felt that the abundance of cake molds in southeastern Pennsylvania, one of the major producer of cake molds, indicates that the angel food cake originated there in the early 1800s. Some historians think that the first angel food cakes were probably baked by African-American slaves from the South because making this cake required a strong beating arm and lots of labor to whip the air into the whites. Angel food cakes are also a traditional African-American favorite for post-funeral feasting. -- posted by Sharon123

Hershey's Hotel Chocolate Cream Pie

Thu, 05 Jul 2007 11:03:02 -0400

The classic chocolate cream pie, served at the Hershey Hotel. And now a little history: While the nation was suffering through the Great Depression, the "Chocolate King," Milton S. Hershey, had a vision. Though close friends and associates called him crazy and urged him not to do it, he was determined to build a grand hotel high atop Pat's Hill in the town he built on chocolate. Nearly three decades earlier, Hershey had perfected his formula for milk chocolate and began his planned community of Hershey, Pennsylvania. He had already constructed the chocolate factory, homes for his employees and a school for orphaned boys. Now it was time to realize his dream. Before his wife, Catherine, passed away in 1915, she and Milton had planned to build a luxury hotel in the style of those they loved during their travels abroad. They dreamed of re-creating the Heliopolis Hotel, a famous resort in Cairo, Egypt. Hershey went so far as to purchase the architectural plans, but when the estimated cost to duplicate the structure was $5 million, he abandoned the idea. In 1930, Hershey announced that he intended to build his hotel after all. He gave his architect, D. Paul Witmer, a postcard of a smaller hotel he and Catherine had enjoyed on the Mediterranean. His involvement didn't stop there. Based on travel notes he and his wife had kept, Hershey instructed Witmer to outfit the new hotel with a Spanish patio, tiled floors, a fountain, and a dining room with a good view from every table. During construction, as many a 800 steelworkers, masons, carpenters, and other craftsmen and laborers were employed on the Hershey payroll. "We have about 600 construction workers in this town," Hershey said. "If I don't provide work for them, I'll have to feed them. And since building materials are now at their lowest cost levels, I'm going to build and give them jobs." Work began in 1932, continued through a very mild winter and was completed in 1933. A formal opening celebration was held on May 26, 1933 with a dinner and dance for 400 invited guests. The $2 million Hotel Hershey opened for business the next day. It was an elegant jewel nestled in the rolling hills of Hershey's birthplace. A local newspaper observed, "Somewhat belying the simplicity of taste for which the "Chocolate King" is noted, the hotel is characterized by great luxury of detail and elegance of appointment. Tinted walls, palms and fountains, carved woodwork, and brilliant hangings and rugs." Indeed, a Mediterranean-style hotel in central Pennsylvania was unarguably distinctive. Among its unique features, the Circular Dining Room promised what Hershey wanted - a view from every table. Built in a semicircle, without pillars or corners, it allows each guest to view the breathtaking formal gardens on the far side of the windows. Thirteen stained glass windows frame the outside perimeter, with each pane depicting birds and blooms native to Hershey's beloved state. The Hotel Hershey celebrates over 70 years of tradition and elegance. -- posted by Sharon123

Homemade Vanilla Honey Ice Cream

Fri, 27 Jul 2007 20:20:49 -0400

My grandpa used to make tis with a hand churned ice cream maker, I have adapted it somewhat for an up to date "new fangled" ice cream machine. Since he was a bee farmer he had this made every honey bee season. -- posted by kittenangel2001

Lebanon County Peach Cake

Sat, 06 Oct 2007 00:28:15 -0400

Sweet as a summer's kiss, this delicious cake comes from the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Apple Pot Pie

Mon, 08 Oct 2007 18:54:57 -0400

Served warm with a premium ice cream, comfort food to the max. Also lovely served with plain cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Braune Lebkuchen

Mon, 08 Oct 2007 18:56:56 -0400

A traditional Christmas cookie, but wonderful any time of year. Chilling time not included in preparation time. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fastnachts - Doughnuts

Mon, 08 Oct 2007 23:40:36 -0400

A Shrove Tuesday tradition. Pity the poor Pennsylvania Dutch children who were only served this once a year. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Moravian Christmas Cookies

Mon, 08 Oct 2007 23:43:10 -0400

A traditional Christmas cookie delicious at any time of year. Chilling time not included in preparation time. From the Pennsylvania dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Almond Kipferl - Dutch Crescents

Mon, 08 Oct 2007 23:43:45 -0400

A traditional cookie from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Imperial Wedding Cake

Thu, 11 Oct 2007 00:56:04 -0400

An heirloom recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Moravian Hickory Nut Cake

Thu, 11 Oct 2007 00:58:19 -0400

If you happen to have a hickory tree, this recipe is for you. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Zwetschenkuchen - Plum Cake

Thu, 11 Oct 2007 00:59:09 -0400

A delicious substitution for the plums would be apricots. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Snitz Kloes - Steamed Fruit Pudding

Thu, 11 Oct 2007 01:01:36 -0400

An heirloom recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. This can be steamed either in the oven at about 250F or on the stovetop. -- posted by Molly53

Apple Meringue

Thu, 11 Oct 2007 01:01:47 -0400

A lot like apple pie without the crust, this old Pennsylvania Dutch recipe is perfect for gluten-free diets. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Mandel Schnitz - Almond Slices

Fri, 12 Oct 2007 00:43:41 -0400

Lovely at teatime or with your morning coffee. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Baking time approximate. -- posted by Molly53

Frau Moyer's Cheese Custard Pie

Fri, 12 Oct 2007 01:06:35 -0400

Not terribly sweet but oh-so-comforting. The original recipe included directions for making your own curds. This recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Pumpkin Pie Custard Style

Tue, 16 Oct 2007 21:29:55 -0400

Not your "everyday" pumpkin pie. Liked by those who don't usually like pumpkin pie (this one's for you, Angie)! This is custard-like, creamy and just absolutely delicious. A family favorite and is the only type of pumpkin pie you'll find on our table during the holiday season! -- posted by SReiff

Berks County Potato Custard Pie

Tue, 16 Oct 2007 21:49:22 -0400

Thrifty and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Schnitz Pie - Dried Apple Pie

Tue, 16 Oct 2007 21:50:08 -0400

The Dutch word Schnitz, originally meaning cut, came to be applied to dried apples. Bees for paring, cutting and drying apples or for apple butter making rivaled husking bees as opportunities for social gatherings. Try this dessert with cream or ice cream. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Moravian Mints

Thu, 06 Dec 2007 01:48:50 -0500

The perfect sweet end to a meal. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate -- posted by Molly53

Old Dutch Sand Tarts

Sun, 09 Dec 2007 02:14:50 -0500

A wonderful, old-timey cookie wonderful with icy cold milk or a cup of hot tea. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Black Coffee Cake

Sat, 29 Dec 2007 18:42:50 -0500

This recipe is from the 1980 copy of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania. My Nana saved a copy of the cookbook and gave it to be when I became an adult. The cookbook has seen better days and I thought it would be good to post some of the recipes and keep them alive after the book has fallen apart. Also, I think it is a nice snap shot of the type of recipes these women (largely of Pennsylvania Dutch ancestry) of rural Pennsylvania where making in 1980. The cookbook says this was the recipe submitted by the then Minister of the church, Pastor Harold Smith. My Nana has handwritten next to the recipe "This is almost black and VERY good!' -- posted by Sarah_Jayne

Pumpkin Bread

Sat, 29 Dec 2007 19:01:39 -0500

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. -- posted by Sarah_Jayne

Lorna's Doughnut Muffins

Sun, 30 Dec 2007 02:19:39 -0500

Shoo Fly Cupcakes

Sun, 30 Dec 2007 02:33:15 -0500

Huckleberry Pie Cake

Sun, 30 Dec 2007 02:57:45 -0500

Amish Vanilla Pie

Sun, 30 Dec 2007 03:16:29 -0500

Sho-Fly Pie

Sun, 30 Dec 2007 03:17:32 -0500

Nubbly Apple Cake

Wed, 02 Jan 2008 00:37:20 -0500

Melt in Your Mouth Blueberry Cake

Wed, 02 Jan 2008 00:47:36 -0500

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Bushel Cookies (Pennsylvania Dutch)

Mon, 07 Apr 2008 14:27:37 -0400

This is an old recipe my mother found stashed away in her recipe box. This comes from my Great, Great, Great Grandmother Minnie Bindlick, who was Pennsylvania Dutch. She used to make these cookies for large family and church gatherings. As you can see from the amounts, it makes MANY cookies. Please note the amount of cookies this recipe produces is estimated. I took a good guess, as I haven't tried it yet. Perhaps someone will try this recipe and let me know. -- posted by MarthaStewartWanabe

Shoo Fly Pie Cake

Wed, 18 Jun 2008 19:04:56 -0400

This is a variation on shoo fly pie. This is a very moist cake with a light crumb topping. -- posted by Chef Paul Rice

Easy Potato Candy Bonbons

Wed, 19 Nov 2008 16:54:08 -0500

This recipe has been handed down by Pennsylvania Dutch farmers for years. I got it from my Mom who got it from her Mom, etc. It has few ingredients, zero fat, and has a texture akin to fresh fondant, literally melting in your mouth, not in your hand. Almost limitless potential- flavoring could be anything, and depends upon ingredients on hand, mood, season, etc. (My mother used to use mint flavoring.) Most often I bring this to church potlucks, or for Christmas and wedding occasions as it is easy to make and when people start eating it, they seem to never get quite enough. -- posted by Rubyscarab

Grammy's Pumpkin Pie

Wed, 24 Dec 2008 01:20:34 -0500

Traditional pumpkin pie passed down from generation to generation. It is important to use a Green Striped Cushaw Pumpkin and King Syrup. -- posted by Chef #1076679

Molasses Crumb Cake

Mon, 23 Feb 2009 11:42:45 -0500

I do not claim this recipe as my own. It is the best molasses crumb cake though. I stalked a woman at church for the recipe. She insists it's the oil that makes it so moist. -- posted by Chef #1115574