Summertime is the perfect time to gather the kids, pack up the car and head west. Traversing our region's countryside, you will undoubtedly encounter the many roadside farm stands, historic landmarks and attractions, and tradition-preserving festivals that dot the picturesque farmland Berks County is famous for. It is here and further into Central Pennsylvania that the Amish and Mennonite communities still maintain a simple way of life, and visitors flock each summer to enjoy a slower pace, away from the hustle and bustle we've all grown accustomed to. So this weekend, ditch the GPS and get lost in the scenic landscape that is a part of our heritage.
THINGS TO SEE
Berks County is home to many historic spots you won't want to miss. Though open year-round, these landmarks and museums are worth stopping at on your way to the next attraction.
Covered Bridge Tour
Take a scenic leisurely drive through Berks County's most beautiful covered bridges with this self-guided tour you won't even have to leave your car to enjoy. You'll feel like you've gone back in time with every bridge you cross.
800.443.6610 | readingberkspa.com
Crystal Cave
Beat the heat and head underground to view the incredible cavernous world that has intrigued locals since its discovery in 1871. Tour guides are really knowledgeable on the cave's history and attributes and make it fun for tourists of all ages.
963 Crystal Cave Rd., Kutztown
610.683.6765 | crystalcavepa.com
Hex Barn Art Tour
A perfect accompaniment to the Covered Bridge Tour, this scenic experience takes you through the heart of Greater Reading's farm country where generations' old homesteads feature the uniquely American art form that has become a symbol of the Pennsylvania Dutch.
800.443.6610 | readingberkspa.com
Pennsylvania German Cultural Heritage Center at Kutztown University
Learn everything you ever wanted to know about the Pennsylvania Dutch people and their traditions at this museum and cultural center, which houses more than 10,000 artifacts in a farmhouse, museum and library. Get to know your ancestors using their genealogical center.
22 Luckenbill Rd., Kutztown
610.683.1589 | kutztown.edu/community/pgchc
Renninger's Antique & Farmers Markets
Spend a few hours perusing the 200 antique vendors and grab something authentic to eat along the way. Packed with nearly anything you can think of, be sure to make room in the car for the treasures you will find.
740 Noble St., Kutztown
570.385.0104 Mon.-Thurs. | 610.683.6848 Fri.-Sat. | renningers.com
Roadside America
Boasting the World's Greatest Indoor Miniature Village, this is certainly one of the most unique spots on our list—a 6,000 square foot panorama of rural American life over the last 200 years. We guarantee you've never seen anything like it.
109 Roadside Dr.,
P.O. Box 2, Shartlesville
610.488.6241 | roadsideamericainc.com
Bake the Goods
It is no secret that at the heart of every Pennsylvania Dutch home is a kitchen bursting with the aroma of freshly prepared baked goods. If you have ever sampled some from a roadside stand you no doubt have recipe envy. Should this be the case, we went into the kitchens and recipe files of some Style staffers with PA Dutch roots to bring these quintessential favorites to your table.
Apple Dumplings
6 medium baking apples, peeled and cored1/2 cup sugar1 1/8 teaspoons ground cinnamon2 1/4 cups flour2 1/2 teaspoons baking powder1/2 teaspoon salt1 cup butter1/2 cup milk2 cups brown sugar2 cups water1/8 teaspoon ground nutmegWhipped cream or ice cream
Combine 1/2 cup sugar with one teaspoon cinnamon. Set aside. In another bowl, sift flour, baking powder and salt together. Cut in 2/3 cup of the butter with pastry blender until crumbs are fine. While tossing crumbs with one hand, gently pour milk into mixture with the other. Do not overwork—just toss until dough sticks together. Separate dough into three parts. Generously flour a pastry board before rolling out dough. Roll dough about 1/8-inch thick. Cut pastry into six 7-inch squares or large enough to cover an apple.
Peel and core apples and place one on each square of dough. Fill cavities with cinnamon-sugar mixture. Wrap dough around each apple by bringing opposite points of pastry up over apple. Moisten each corner and press to seal. Be sure all edges are sealed. Place dumplings at least 1-inch apart in a greased baking pan.
Combine brown sugar, water, nutmeg and remaining 1/8 teaspoon cinnamon in a 2-quart saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat. Stir in the remaining 1/3 cup butter. When butter has melted, pour syrup over the dumplings.
Bake in a preheated 350ºF oven for 60 minutes, basting occasionally with the syrup. Serve hot or warm with whipped cream or ice cream if desired.
Serves 6.
—Pam Deller, publisher
Sticky Buns
1 small potato3/4 cup water1 package dry yeast1 cup milk2 Tablespoons butter2 Tablespoons shortening1 cup sugar1 1/2 teaspoon salt5 cups flour1/2 lb. butter16 Tablespoons light brown sugar4 Tablespoons waterRaisins or nuts, if desired2 teaspoons cinnamon-sugar mixture
Peel and slice one small potato. Cover with 3/4 cup water and cook until potato is soft. Pour the remaining water into a cup and save. Mash the potato and slowly add the water from the cup. Put aside hot mixture to cool until warm. When warm, dissolve dry yeast into mixture, then set aside. Scald 1 cup milk, butter and shortening. Combine sugar and salt in large mixing bowl. Add the milk mixture. When hot mixture is warm, add 2 cups flour, then warm yeast-potato mixture. Slowly add 3 more cups flour. If dough is still sticky to the touch, add just enough flour so that fingers will not stick to the dough. Cover and set aside in a warm place until the dough doubles in size, about three hours.
Mix in small saucepan 1/2 lb. butter, brown sugar and water. Heat until thoroughly mixed and until sugar is dissolved. Divide mixture evenly into four 8” round cake pans. Sprinkle with raisins or nuts, if desired.
Place dough on lightly floured surface and knead to remove air bubbles. Roll into oblong shape about 18 x 8”. Spread lightly with soft butter and sprinkle with sugar and cinnamon. Roll lengthwise in jelly roll fashion. Divide into four equal parts.
Slice each part into eight slices and space evenly on top of mixture in cake pans. Put in warm place and let rise until double in size, about two hours.
Bake in a 350ºF oven for 20 to 25 minutes until lightly browned. Immediately invert the pans onto plates and remove the cake pans.
—Alyse Moyer, creative director
Wet Bottom Shoofly Pie
Crumbs and Filling1 1/2 cups all-purpose flour1/2 cup brown sugar2 Tablespoons shortening1 teaspoon baking soda1 cup boiling water1/2 cup dark corn syrup1/2 cup molasses1/4 teaspoon salt1 eggCrust1 1/4 cups all-purpose flour1/4 teaspoon salt1/2 cup shortening, chilled3 Tablespoons ice water
To make pie crust: Whisk flour and salt together. Using a pastry blender, cut in cold shortening until mixture is crumbly. Drizzle 2 to 3 Tablespoons ice water over flour. Mix with fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.
Roll out dough and press into pie plate.
To make crumbs: Combine flour, brown sugar and shortening. Combine ingredients together by roughly mixing with your hands until dough forms into fine crumbs. Set aside.
Preheat oven to 375ºF.
To make filling: Dissolve baking soda in boiling water, then stir in corn syrup, molasses, salt and egg. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.
Bake for 10 minutes, then lower temperature to 350ºF and bake for additional 30 minutes.
—Meghan Decker, editorial assistant
by meghan decker | photography by alison conklin
