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Recipe Coordinators:
Anne Dreer

A pinch of this - a dash of that  - a few cupfuls was how our mothers and grandmothers told us to prepare a family recipe. ~RMKH


Remembering Our Danube Swabian Ancestors

     
150 bestbewährte Backrezepte
150 Proven Baking Recipes
pg 3  
 

Translated by
Rose Vetter

click images to enlarge

 

Cottage Cheese Dessert ~ Topfenpite
Marie Scherer, Lugosch

Blend 120 grams butter, 140 grams flour and 70 grams sugar, then mix in 2 egg yolks.  Roll out and put in a baking pan. 

Topping:  Beat 60 grams butter and 70 grams sugar.  Mix in 3 egg yolks and 50 grams cottage cheese, pressed through a sieve (or cheesecloth), 1-2 tablespoons raisins and a bit of cream of wheat.  Fold in 3 stiffly beaten egg whites.   Spread over the base and bake partly.  Make a meringue of 3 egg whites and 3 tablespoons sugar, then fold in 1½ tablespoons flour.  Spread on top and bake again.  Cut into squares and serve warm.

Bread  & Apple Pancakes ~ Apfelschmarren mit Semmeln

500 grams apples, 4 bread rolls, 1 tablespoon raisins, 3 eggs, 800 ml milk, 2 tablespoons butter, salt, sugar and cinnamon. 

Remove the crust from the rolls and cut into thin slices.  Whisk the milk, eggs and salt together, pour over the bread and mix well.  Add the raisins.  In a pan cook the peeled, finely chopped apples in hot butter until slightly soft, then pour in the batter.  Cook like a large pancake.  As it cooks, keep lifting up the edges with a spatula until all the uncooked batter has flowed to the bottom.  Then break up into pieces with two forks and keep turning until all the pieces are nicely browned.  Dust with powdered sugar and serve warm.

pg 4  

Translated by
Rose Vetter

Cream Biscuits - Rahm Pogatcherl
Marie Lutye, Temeswar

280 grams butter, 140 grams sugar, 3 egg yolks, 3 tablespoons cream, salt, 70 ml flour, ground almonds, and sugar. 

On a board, make a dough with butter, sugar, egg yolks, cream, dash of salt and flour.  Knead well.  Roll out not too thin.  Cut out rounds and brush with egg white, sprinkle with ground almonds and sugar.  Bake.

Bavarian Crescents - Bayerische Kipfel
Löffler, Bokschan

Beat 6 egg yolks and 6 tablespoons sugar until thick and pale.  Fold in 6 tablespoons flour and 6 stiffly beaten egg whites.  Form into small crescents, fry in hot fat (or oil) and serve with wine sauce.

Potato Pancakes ~ Kartoffelpuffer
Recipe from Germany

Grate 4 large peeled potatoes into cold water.  Drain through a cheesecloth and squeeze out.  Let the liquid stand for a while to allow the starch to settle to the bottom.  Pour off the clear liquid and add the starch to the grated potatoes.  Season the mixture with salt and pepper.  Add 2 egg yolks and about 1 tablespoon sour cream and mix together.  Fold in two stiffly beaten egg whites.  Drop a tablespoonful at a time on a hot greased skillet and flatten with a spatula.  Brown on both sides and drain on paper towels.  The pancakes are best eaten right from the pan while they are hot and crisp.

pg 5  

Translated by
Rose Vetter

Sweet Cherry Cake ~ Schwarzer Kirschenkuchen
K. Tendler, Hatzfeld 

110 grams sugar, 6 eggs, 110 grams unpeeled ground almonds, 1 square grated chocolate, 40 grams bread crumbs, and 200 grams cherries. 

Beat egg yolks and sugar until thick and pale.  Stir in the almonds, chocolate, and bread crumbs.  Fold in 6 stiffly beaten egg whites and the cherries.  Bake at moderate heat.

Cream of Wheat Bread Pudding ~ Griesschmarren
Maria Bosch, Ostern

2 bread rolls (a day old), 175 ml cream of wheat, 525 ml milk, 2 eggs, salt, sugar, ½ package vanilla sugar, and a handful raisins and butter.

Cut bread rolls into cubes and mix with cream of wheat.  Whisk the eggs, salt, sugar, and vanilla sugar with the milk.  Pour over the bread cubes.  Add raisins and mix well.  Let stand covered for an hour to absorb the milk.  Pour into a hot buttered casserole.  Bake in the oven for 30 minutes.  Then break into pieces with two forks and finish baking.  Sprinkle with vanilla sugar and serve hot with baked plums.

pg 6  

Translated by
Rose Vetter

Rice Croquettes ~ Reiskroketten
Adrienne Martin, nee Heim, Groß-Scham

Boil rice in milk until thick.  With a tablespoon shape the rice mixture, roll in breadcrumbs and fry in hot fat.  Remove and roll in grated chocolate.

Drunken Franciscans ~ Besoffene Franziskaner
Katharina Klein, Hatzfeld

10 yeast croissants, 1 liter wine, breadcrumbs, fat, sugar, and cinnamon.

Soak the croissants in the wine.  Then dip in whisked eggs and roll in bread crumbs.  Fry in hot fat until crisp.  Sprinkle with sugar and cinnamon.  Serve warm.

Cream of Wheat Serviette Dumplings
~ Serviettenknödel mit Gries
Löffler, Bokschan-M

Beat 60 grams butter and 3 egg yolks until creamy.  Cut 4 bread rolls into cubes and soak in milk, then press through a potato ricer.  Add to the butter and egg yolk mixture. Then mix in 50 grams bread crumbs, 50 grams cream of wheat, dash of salt, 2 milk ladles of milk, and 2 tablespoons flour. Fold in 3 stiffly beaten egg whites.  Put into a buttered napkin or tea towel and tie loosely.  Cook in simmering water for 1 hour.  Turn into a bowl and top with bread crumbs browned in butter.

Spanish Bread ~ Spanisches Brot
Widow Susanna Blum, Hatzfeld

Cut long bread rolls into very thin slices.  Spread apricot jam between two slices.  Then soak in sweetened red wine.  Dip in whisked eggs and roll in fine bread crumbs.  Fry in fat.  Sprinkle with sugar and cinnamon.

pg 7  

Translated by
Rose Vetter

Cottage Cheese Dumplings - Topfennockerl
G. B., Temeswar

1 soup bowl of cottage cheese (or baker's cheese), 20 grams butter, 2 egg yolks, salt, 1 tablespoons sour cream, and flour.

Press the cottage cheese through a sieve or potato ricer.  Mix well with the rest of the ingredients.  Mix in enough flour to make a smooth dough.  Form into dumplings and fry in hot fat.

Dutch Cream of Wheat Cake - Holländische Griestorte
Else K., Hermannstadt

On a board, make a dough with 250 grams flour, 130 grams butter, 1 egg, 50 grams sugar, 1 tablespoon rum and 1 tablespoon milk.  Press the dough over the bottom and up the sides of a spring form pan. 

Filling:  Beat 130 grams butter, 130 grams sugar, 1 package vanilla sugar and 2 eggs until creamy.  Continue beating while gradually adding 250 grams cream of wheat and 1 liter milk.  Let stand a while for the cream of wheat to absorb the milk.  Pour over the base in the pan.  Press in peeled sliced apples or pitted plum halves.  Bake for about 1½ hours.

pg 8  
pg 9a

Translated by
Rose Vetter

Snow Balls - Schneebälle
E Draser, Bistritz

Mix ½ liter cream or milk with 250 grams flour and 60 grams softened butter in a saucepan.  Stirring vigorously, boil until the dough comes away from the sides of the pan.  Cool, then beat in 4-5 eggs, one at a time, 120 grams sugar and grated lemon rind.  Form little dumplings with a spoon and fry in deep fat.

Patty Shells for Tea - Butterteigpastetchen zu Tee
Anna Scheer, KönigsgnadPuff Pastries for Tea to Patty Shells for Tea

Roll out the puff pastry (see recipe for Cream-Filled Puff Pastry) about ½ cm.  Cut out with a round cookie cutter.  Place half of the rounds on a greased cookie sheet.  Brush the edges with egg yolk.  Cut small rounds in the center of the other half of the pastries, so that they can easily be removed after baking.  Place on top of the other pastries and brush the edges with egg yolk.  Bake at moderate heat.  Once baked, remove the small lids and fill with your favorite savory filling.  Serve hot.

Warm Black Peter Meringue - Warmer schwarzer Peter
From an old Cookbook

Grease a flat, smooth pudding mould.  Beat 5 egg whites, a dash of salt, a bit of crushed vanilla and 120 grams sugar until very stiff.  Pour into the mould.  Stand in simmering water and continue simmering for 40 minutes.  Meanwhile, prepare the chocolate cream topping. 

Chocolate Cream:  Melt 120 grams chocolate in about 330 ml milk.  Sweeten to taste.  Add 40 grams rice flour and boil until thick.  Carefully turn the meringue onto a serving plate.  Pour the chocolate cream on top.  Decorate with whipped cream.

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