We'd like to welcome Kerri Fleming to the Riehl Food family. Kerri and I grew up in Easton, PA and have known each other since grade school. Since I started this site, Kerri has been a constant contributor with some really great recipes so I figured why not give her a place of her own to share with others.

Enjoy!!

I live in Easton, Pennsylvania with my husband and two beagles.  

I’ve spent a lifetime perfecting my baking in a kitchen alongside my grandmother. She was a Pennsylvania Dutch lady who insisted that I learned how to bake a pie, which I accomplished at the age of five. I adored my grandmother and that love is what inspired me to start my own business in 1991, The Two Pooh Baking Company. My clients included country clubs, private clubs, restaurants, cafes, private parties and weddings. I had a repertoire of cakes, cheesecakes, pies, cookies and my specialty, Viennese Pastry.

My philosophy on baking is that simpler most times is better. Although I can bake just about anything with success, I’ve found over my 50-plus years that those fancy, long direction pastries are not necessarily better than the most simple. With our busy lives, who has time for that nonsense anyway? I have made the most complicated cakes alongside my easy family recipes with the same rave reviews. I’m also a believer that you should never get discouraged if your creation doesn’t look as perfect as the picture. I can guarantee you it took years of practice making thousands of desserts to get their creations to consistently look that good. In the end, it’s all about the taste.

I’m retired now, so these days I enjoy baking for my friends, family and church. I spend most of my days taking my two therapy beagles for visits to hospitals, schools and airports. I also play the French horn and perform with numerous ensembles.

I love sharing my “tried and true” recipes and I hope you will enjoy them also!

Sour Cream Cutouts
Submitted by Kerri Fleming, Easton, PA Read more
Moravian Spice Cookies
Submitted by Kerri Fleming, Easton, PA Read more
Vanilla Chip Cookies
Submitted by Kerri Fleming, Easton, PA Read more
Kentucky Derby Pie
Submitted by Kerri Fleming, Easton, PA Read more
Bavarian Apple Torte
Submitted by Kerri Fleming, Easton, PA Read more
Trifle Fruit Salad
Submitted by Kerri Fleming, Easton, PA Read more
Banana Streusel Pie
Indulge in a slice of pure bliss with our Banana Streusel Pie, a delightful twist on the classic dessert that Read more
Chocolate Snappers
Submitted by Kerri Fleming, Easton, PA Read more
Buttery Spritz Cookies
Submitted by Kerri Fleming, Easton, PA Read more
Cherry Crumb Pie
Cherry Crumb Pie
Read more
Potato Salad
Elsie’s Pennsylvania Dutch Potato Salad
Submitted by Kerri Fleming, Easton, PA Read more
New York Apple Pie
New York Maple Apple Pie
Read more

Submitted by Kerri Fleming, Easton, PA

Sour Cream Cutouts
Print
Ingredients
  1. ½ cup softened butter
  2. ½ cup shortening
  3. 1 cup sugar
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. ¼ tsp ground nutmeg
  7. ½ cup of sour cream
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 2 2/3 cups all-purpose flour
Instructions
  1. Cream the butter, shortening, sugar, baking powder, baking soda, and nutmeg. Add the sour cream, egg, and vanilla.
  2. Stir in the flour.
  3. Divide the dough in half, cover and chill about 3 hours or until easy to handle
  4. Preheat oven to 375 degrees.
  5. On a lightly floured surface, roll dough, half at a time, ¼ inch thick. Cut out shapes and place on a parchment lined sheet.
  6. Bake for 5 minutes or until lightly browned on bottom and edges are firm.
  7. Transfer to a wire rack & decorate as desired.
Notes
  1. Light sour cream works, but do not use fat free. Also if you don't have sour cream, whole milk yogurt will do in a pinch.
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Submitted by Kerri Fleming, Easton, PA

Moravian Spice Cookies
Yields 60
Print
Ingredients
  1. ½ cup molasses
  2. ¼ cup dark brown sugar, packed
  3. ¼ cup butter, melted
  4. 1 ½ cups flour
  5. ½ tsp. cinnamon
  6. ¼ tsp. baking soda
  7. ¼ tsp. ginger
  8. ¼ tsp. cloves
  9. ¼ tsp. pepper
  10. 1/8 tsp. dry mustard
  11. 1/8 tsp. allspice
Instructions
  1. Preheat oven to 375 degrees.
  2. Stir together the molasses, brown sugar, and butter.
  3. Add remaining ingredients and stir until well combined.
  4. Divide dough in half. Cover and shill until easy to handle.
  5. Roll each portion of dough on a lightly floured surface until 1/16 inch thick.
  6. Cut cookies out with a cutter and place on a parchment lined cookie sheet.
  7. Brush excess flour off top of cookies.
  8. Bake for 4 minutes. Remove from oven and let sit on sheet for another minute to allow the cookies to finish baking. Remove to wire racks.
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Submitted by Kerri Fleming, Easton, PA

Vanilla Chip Cookies
Yields 54
Print
Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 ¾ cups all-purpose flour
  2. 1 tsp baking soda
  3. ½ tsp baking powder
  4. ¼ tsp salt
  5. 1 cup softened butter
  6. 1 ½ cups sugar
  7. 1 egg
  8. 1 tsp vanilla extract
  9. 1 10 oz. pkg. vanilla chip morsels, divided
Instructions
  1. Preheat oven to 375 degrees.
  2. In a small bowl, combine the flour, baking soda & powder, and salt.
  3. In another bowl, cream the butter and sugar. Add the egg and extract. Gradually beat in the flour mixture (batter will be stiff).
  4. Stir in 1 cup of chips.
  5. Roll 1 tsp of dough into balls, placing them on a parchment-lined cookie sheet.
  6. Press a couple of chips on top.
  7. Bake for 8-10 minutes or until lightly golden on the edges.
  8. Remove sheet from oven and allow to stand about 2 minutes before removing the cookies onto wire racks.
  9. Makes about 4 ½ dozen.
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Submitted by Kerri Fleming, Easton, PA

Kentucky Derby Pie
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Ingredients
  1. 1 - 10" unbaked pie shell
  2. 6 tablespoons softened butter
  3. 1 1/2 cups of sugar
  4. 5 eggs
  5. 1 cup light corn syrup
  6. 1 tsp salt
  7. 1 tablespoon vanilla extract
  8. 2 tablespoons bourbon
  9. 3/4 cup semisweet chocolate chips
  10. 2 cups lightly toasted pecans
Instructions
  1. Preheat oven to 350 degrees.
  2. Beat the butter & sugar until light and fluffy.
  3. Add eggs one at a time and beat till smooth.
  4. Beat in (on a low speed) the corn syrup, salt. extract, and bourbon.
  5. Place pecans and chocolate chips on the bottom of the pie shell, gently pour filling over top.
  6. Bake for 1 hour.
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Submitted by Kerri Fleming, Easton, PA

Bavarian Apple Torte
Serves 8
Print
Crust
  1. 1/2 cup butter(or margarine)
  2. 1/3 cup sugar
  3. 1/4 tsp vanilla
  4. 1 cup flour
Cheese layer
  1. 1(8 ounce) softened cream cheese
  2. 1/4 cup sugar
  3. 1 egg
  4. 1/2 tsp vanilla
Apple layer
  1. 1/3 cup sugar
  2. 1/2 tsp cinnamon
  3. 4 cups peeled, thinly sliced apples
  4. 1/4 cup slice almonds
Instructions
  1. Preheat oven to 450 degrees.
Crust
  1. Cut butter into the flour, sugar, and vanilla with a pastry blender. Spread dough onto the bottom & about 2 inches up the side of a 9 inch spring form pan.
Cheese layer
  1. Blend all ingredients till smooth and spread evenly over crust.
Apple layer
  1. Toss all ingredients together except nuts. Spread over the cheese layer and top with the almonds. Bake for 10 minutes, turn oven down to 400 degrees and bake for 25 more minutes. Cool before removing rim of pan.
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Submitted by Kerri Fleming, Easton, PA

Trifle Fruit Salad
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Trifle Fruit Salad

Recipe by riehlfood.com
5.0 from 1 vote
Difficulty: Easy
Servings

10

servings
Prep time

30

minutes
Chill time

2

hours 
Cook Mode

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Ingredients

  • 2 cups fresh pineapple

  • 2 cups sliced strawberries

  • 2 cups blueberries or blackberries

  • 2 cups red raspberries

  • 2 cups seedless green grapes, halved

  • 1 package (4-serving-size) banana instant pudding mix

  • 1 1/4 cups whole milk

  • 1/2 cup sour cream

  • 1 (8 oz) crushed pineapple in juice

Directions

  • Layer the fruit in a 2 quart glass bowl in order starting with the pineapple.
  • In a medium bowl whisk the pudding mix, milk, and sour cream.
  • Fold in the crushed pineapple and pour over the fruit.
  • Cover and chill for at least 2 hours or up to 8.
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Banana Streusel Pie

Indulge in a slice of pure bliss with our Banana Streusel Pie, a delightful twist on the classic dessert that combines the sweet, creamy flavor of ripe bananas with a crunchy, buttery streusel topping. This pie is not just a treat for your taste buds; it’s a celebration of simple ingredients that come together to create a comforting and satisfying dessert. Perfect for any occasion, whether it’s a family gathering, a cozy dinner party, or a weekend brunch, this Banana Streusel Pie promises to be the star of the show. So grab your apron and let’s bake up something extraordinary!

Banana Streusel Pie

Banana Streusel Pie

Recipe by Kerri Fleming
5.0 from 1 vote
Difficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes

Imagine a golden, flaky crust cradling layers of luscious mashed bananas, kissed with just the right amount of sweetness. As you take your first forkful, the creamy banana filling melts in your mouth, creating a delightful contrast to the crumbly streusel topping that adds a satisfying crunch. With hints of cinnamon and a touch of vanilla, each bite is a harmonious blend of flavors that will leave you craving more. Served warm or chilled, this Banana Streusel Pie is the ultimate dessert that will have everyone asking for seconds—and the recipe!

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Ingredients

  • 1 9″ unbaked pie shell

  • 4 cups sliced ripe bananas

  • 2/3 cup unsweetened pineapple juice

  • 1/4 cup sugar

  • 1 1/2 tsps grated lemon peel

  • 1/2 tsp ground cinnamon

  • 1 tsp cornstarch

  • 1/2 cup flour

  • 1/2 cup packed brown sugar

  • 1/3 cup pecans, almonds, or macadamia nuts-chopped

  • 1 tsp cinnamon

  • 1/4 cup butter

Directions

  • Bake the pie shell for 12 minutes in a preheated 450°F oven (until pastry is set & dry). Reduce oven temperature to 375°F.
  • Set aside and toss the bananas with the pineapple juice and then drain reserving the juice.
  • Toss the bananas with the sugar, lemon peel, and 1/2 tsp cinnamon. Spoon into pie shell.
  • In saucepan stir the reserved juice & cornstarch.
  • Cook & stir over medium heat until thickened & bubbly. Pour over bananas.
  • For streusel, combine the flour, brown sugar, nuts, and the 1 tsp cinnamon.
  • Cut in butter until you have coarse crumbs.
  • Sprinkle over pie. Cover edge of pie with foil and bake for 40 minutes.
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Submitted by Kerri Fleming, Easton, PA

Chocolate Snappers
Yields 48
Print
Ingredients
  1. 1 cup (6oz) semisweet chocolate chips, melted
  2. 2/3 cup of shortening
  3. 1/2 cup of sugar
  4. 1 egg
  5. 1/4 cup of corn syrup
  6. 1 3/4 cups of flour
  7. 2 tsps baking soda
  8. 1/4 tsp salt
  9. 1 tsp cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Cream shortening with sugar until light and fluffy.
  3. Add chocolate, egg, and corn syrup, beating well.
  4. In separate bowl, whisk together dry ingredients. Add to the creamed mixture, mixing until just blended.
  5. Using 1 tablespoon of dough, shape into a ball. Roll in sugar and place on a parchment lined sheet. Bake for 15 minutes.
  6. Let cool on pan for a few minutes more before placing them on a wire rack to cool.
  7. Makes about 4 dozen.
Notes
  1. Notes:I used pearl sugar(photo) but regular granulated works fine. If you want jumbo cookies, use 3 tablespoons of dough and bake for 18 minutes for each cookie. (Makes about 15 jumbo size cookies).
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Submitted by Kerri Fleming, Easton, PA

Banana Streusel Pie
Print
Ingredients
  1. 1 - 9" unbaked pie shell
  2. 4 cups sliced ripe bananas
  3. 2/3 cup unsweetened pineapple juice
  4. 1/4 cup sugar
  5. 1 1/2 tsps grated lemon peel
  6. 1/2 tsp ground cinnamon
  7. 1 tsp cornstarch
  8. 1/2 cup flour
  9. 1/2 cup packed brown sugar
  10. 1/3 cup of pecans, almonds, or macadamia nuts-chopped
  11. 1 tsp cinnamon
  12. 1/4 cup of butter
Instructions
  1. Bake the pie shell for 12 minutes in a preheated 450 degree oven(until pastry is set & dry). Reduce oven temperature to 375 degrees.
  2. Set aside and toss the bananas with the pineapple juice and then drain reserving the juice.
  3. Toss the bananas with the sugar, lemon peel, and 1/2 tsp cinnamon. Spoon into pie shell.
  4. In saucepan stir the reserved juice & cornstarch.
  5. Cook & stir over medium heat until thickened & bubbly. Pour over bananas.
  6. For streusel, combine the flour, brown sugar, nuts, and the 1 tsp cinnamon.
  7. Cut in butter until you have coarse crumbs.
  8. Sprinkle over pie. Cover edge of pie with foil and bake for 40 minutes.
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Cherry Crumb Pie
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Cherry Crumb Pie

Recipe by Kerri Fleming
5.0 from 1 vote
Servings

8

servings
Prep time

20

minutes
Cooking time

1

hour 
Cook Mode

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Ingredients

  • 9″ unbaked pie shell

  • Crumbs

  • 3/4 cup flour

  • Pinch salt

  • 1/4 cup sugar

  • 1/8 tsp baking soda

  • 4 tbs cold butter

  • Filling

  • 1 cup sugar

  • 1/4 cup cornstarch

  • 1/4 tsp salt

  • 2/3 cup grenadine syrup

  • 4 cups red tart cherries

  • 1/2 tsp almond extract 2 tbs butter

Directions

  • Preheat oven to 400 degrees.
  • Combine crumb ingredients except butter.
  • Cut in butter with pastry knife until you have small crumbs. Set aside.
  • In a medium sauce pan, combine the first 3 filling ingredients. Cook over medium heat, stirring constantly until smooth.
  • Add cherries, simmer until liquid is thickened & transparent-about 4 minutes. (Gently stir once or twice).
  • Remove from heat and stir in almond extract & 2 tbs butter until melted.
  • Pour into crust and sprinkle crumbs over top. Bake for 55 minutes.

Notes

  • If using frozen cherries, decrease the cornstarch in the filling to 3 tbs.
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Submitted by Kerri Fleming, Easton, PA

Elsie’s Pennsylvania Dutch Potato Salad
Print
Ingredients
  1. 1 lb. bacon
  2. 5 lbs. red potatoes
  3. 6 green onions
  4. Small bunch of parsley
  5. 1 cup sugar
  6. 5 eggs
  7. 2 tablespoons flour
  8. Salt & pepper
  9. 1 cup hot water
  10. 1 cup red vinegar
Instructions
  1. Cook bacon, dice & set aside.
  2. Boil potatoes for 20 minutes, peel off jackets and dice. (My family prefers the skins on and it is delicious either way).
  3. Combine bacon & potatoes, and add green onions(chopped) & a small bunch of parsley minced. Pour dressing over top and serve.
Dressing
  1. Mix together 1 cup sugar, 5 beaten eggs, 2 tablespoons flour, salt & pepper to taste.
  2. In a double boiler combine & bring to a boil 1 cup of hot water and 1 cup of red vinegar.
  3. Once you reach the boiling point, add egg mixture, stirring continuously until thick.
  4. Refrigerate leftovers.
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New York Maple Apple Pie
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New York Maple Apple Pie

Recipe by Kerri Fleming
5.0 from 2 votes
Difficulty: Intermediate
Servings

6

slices
Prep time

30

minutes
Cooking time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 – 9 inch double pie crust

  • 6 cups baking apples, peeled & sliced (about 2 lbs.)

  • 1 cup sugar

  • 1 tsp cinnamon or apple pie spice

  • 3 tbs cornstarch

  • 1/2 tsp salt

  • 3/4 cup pure maple syrup

  • 1/2 cup whipping cream

Directions

  • Heat oven to 400°F.
  • Place bottom crust into pie plate.
  • In large bowl combine apples, sugar, spices, and cornstarch.
  • In another bowl combine the syrup & cream.
  • Pour over apple mixture and then carefully into pie shell.
  • Place remaining crust on top, seal & flute.
  • Brush with milk and sprinkle sugar on top.
  • Bake for 50-60 minutes until crust is golden brown.
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