If you are not Pennsylvania Dutch, you may not have tasted one of their dishes, Snitz un Knepp. You probably won't find this recipe in cookbooks other than the Pennsylvania Dutch.

Marie Scheffler, of Slatington, makes this dish.

"I usually make this on a Sunday for late afternoon," Marie said. My one brother always tells me to call him when I make snitz un knepp.

"In the fall I always dry corn, string beans, and apples for snitz and knepp, and for snitz pie. Sweet apples are the best."

Marie says she also makes that other Pennsylvania Dutch treat, Fastnacts. At Easter time, she dyes eggs in onion skins. She shared the way she makes these eggs.

Easter Eggs

Place onion shells in bottom of kettle. Place eggs to cover with cold water. When starting to boil, cook about 10 to 15 minutes, like you make hard-boiled eggs. The color depends on how many onion shells you use, "I use a lot because I like them dark," she said. "I always make this kind for the Sunday School Egg Hunt. The children love them."

"I still love some of the old traditions I was brought up with," she said.

Marie lives in an area where the paper is not distributed. Her son delivers bread in Lancaster County, and he always picks up the Tri County Record for her, she said.

Here is her recipe for snitz un knepp. Some recipes use baking powder in the knepp. Marie uses yeast. You'll also find more than one way to spell the fruit.

Snhitz un Knepp

Start at 7:30 a.m. or 1 p.m.

1 cake yeast dissolved in 3/4 cup lukewarm water


2 tablespoons sugar

4 tablespoons flour

3/4 cup lukewarm milk

Let raise about an hour


2 tablespoons lard, melted (or shortening)

2 tablespoons sugar

flour to stiffen (approximately 2 - 3 cups)

Let raise two hours. Then put on board in four parts (balls) and let raise again. Use enough flour so they will not be too sticky.

Put in kettle with a cooked ham and 1 1/2 to 2 quarts dried apple schnitz. Cook for one-half hour in covered kettle. Do not lift the lid of kettle until 20 to 30 minutes. Marie says she can tell by the sound of the cooking kettle when the knepp is done, and is the time when you can lift the lid.

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