Grateful acknowledgment is due to the following individuals and families who so generously shared their recipes with me for this book.
Dr. Daniel Lee Backenstose: Orange Pretzels
The family of Kate Schaeffer Bennethum: Saffron Apeas
Mary Christine: Buttermilk Crumb Pie
Catharina Bittenbender: Almond Pastry Dough
Carrie V. Bitting: Bellylaps
Clara Lutz Bowman: Chocolate Gribble Pudding
Mrs. Leo Braucher: Apple Butter Pie
Helen Fenstermacher Breidigam: Crumb Cake
Hattie Brunner: Honey Cakes
Fannie Coble: New Year’s “Boys”
Edna I. Daniel: Fish Pie
Della C. Diffenbaugh: Cinnamon Rolls or “Snails”
Betty Klinger Erdman: Rough-and-Ready Cake
Lenore K. Fitterling: Snowballs
Emma Gable: Sugar Kringles
Ivan Glick: Stollen and Strietzel
Phoebe Hanawalt: Dutch Apple Cake
Mary Hessenberger: Bishop’s Bread
Anna Bertolet Hunter: Dutch Bread
Francis Jacob: Uncle Penny’s Tender Pie Crust
Isaac Clarence Kulp: Nuttle Cookies
The Family of Lena H. Lebo: Filled Crumb Cake
Bertie Miller: Apple Schnitz Pie with Sweet Potatoes
Hattie Nagle: New Year’s Cake
Marian Shelly Olcott: Raspberry Thick Milk Pie
Mary Peachey: Oatmeal Datsch
Gertrude Raffensburger Ibach: Cottage Cheese Tart
Carolina Levan Reber: Coffee Shoofly Cake
Edna Kline Roland: Lemon Crumb Pie
Laura Heffner Schock: Springerle Cookies
Mary Seaman Shenk: Sand Tarts
Alfred L. Shoemaker, folklife scholar (orally from Ida Fry): Poprobin Pudding and St. Gertrude’s Day Datsch
Lola Hollanda Showalter: Maple Sugar Apeas
Jonas Slonaker: Mango Schnitz Pie
Ernie Risser: Snickerdoodles
Ruth Weaver: Pretzel Crust
Lydia M. Yoder: Coffee Spice Cake
Kate Zug: Whoopie Cake