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BREAD500.TXT
Title: Coffee Cake (Kaffee Kuchen)
Categories: Penndutch, Breads
Servings: 1
1
/2 c Butter
c Sugar
1/2 c Flour
1
2 c Milk
1 c Yeast
Egg, separated
1
6
*
Butter, melted
dissolved in:
1/3 c Water, lukewarm
Brown sugar
Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
Add to this the lukewarm milk, alternately with the flour and the dissolved
yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
mixture to rise over night. Flour a bake-board and take out large spoonfuls
of the dough to which just enough flour has been added to permit it to be
rolled into flat cakes. Spread on well-greased pie tins and when light
(
about 1-1/2 hours) brush melted butter over the top and strew thickly with
brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
-
-
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--------- Recipe via Meal-Master (tm) v7.05
Title: Dutch Schnecken
Categories: Penndutch, Breads
Servings: 1
1
1
c Yeast
c Water, warm
/2 ts Salt
Egg, well beaten
Flour
tb Sugar
*dissolved in:
5 tb Sugar
2 c Milk, warm
1/2 c Butter, melted
*topping:
1
2
4
4 tb Butter
1
1/2 ts Cinnamon
Dissolve the yeast cake and add one Tbsp of the sugar and the salt and
enough flour to stiffen to a sponge. Let rise for one hour, then add the
rest of the ingredients, using enough sifted flour to make a soft sponge.
Let rise again, then roll out dough on a floured board and cover with a
mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a
jelly roll and cut in 2 inch pieces. Place on well-greased pans and let
rise for a third time, then bake at 400-F for 20 minutes. Source:
Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Fastnacht Potato Cake
Categories: Penndutch, Breads
Servings: 1
2
1
Potato
c Sugar
2
1 ts Salt
1/2 c Lard
1/2 c Other shortening
*dissolved in:
Flour
Egg
1
1
/4 ts Nutmeg
or:
c Yeast
/2 c Water, warm
*
1
Boil the pared potatoes in enough water to cover them. Drain off the potato
water and save. Mash the potatoes and beat lightly. Measure the potato
water and add more water, if necessary, to make 1 1/2 pints. Combine with
the rest of the ingredients, using enough flour to make a rather stiff
batter. Cover and let rise in a warm place until morning. Knead in the
morning, adding as much flour as is necessary. Let rise again. Spread on
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