I remember these all too
well, since it was my little
fingers that were used to
grease every one of those
little buggers! I have been
promised to receive the
molds of these when mom
gives up cooking (never :-)
as well as the Muskazonen
one. I remember them in all
different shapes, very deep
with zig zag ridges all
around and you had to make
sure the grease got in every
groove. [Eve Brown]
Beat eggs until a creamy yellow
with sugar. Add remaining
ingredients; flour, nuts, cream
and lukewarm water. Make into
crescents (like a quarter moon )
place a on greased pan.
Reisscheijweri
by Sylvia Weimar Bad
Rappenau, GER 04 Mar 2007
Comment: In
a peaceful and quiet moment I
remembered a very popular sweet dish
with rice;
it is a kind of porridge.
Milk
Sugar
Milk Rice
Egg Yolks
Butter
Egg Whites
After boiling the
rice grains, make a mixture of
egg yolks, sugar and butter.
Pour the porridge into it. Beat
the egg whites with sugar until
stiff; fold into the mixture.
Bake in a baking tin until
crispy brown.
Jam, according to your taste
(in this recipe, we used strawberry)
Click
images to enlarge
Preparation: Measure the
flour into a large bowl and
make a well in the center.
Add the crumbled yeast and
the 4 teaspoons of sugar.
Add warm milk and let the
yeast work. As soon as the
yeast has worked, add the 2
egg yolks and 1 egg
white.
Add the melted margarine to
the dough. Knead the dough,
until it is shiny. Let
the dough rise.
Divide the dough into 3
parts. Let the dough rise
again.
Meanwhile, prepare the
filling. Thoroughly mix the
sugar and the walnuts
together.
Roll out the first part of
the three pieces of dough on
a baking sheet covered with
parchment paper.
Next coat the dough with jam
(not too thin a layer).
Spread
half of the sugar-walnut-mix
on top of the jam.
Roll out
the second piece of the
dough.
Place it
over the layers already
prepared.
Coat this
layer first with the jam and
then spread the second half
of the sugar-walnut mixture.
Roll out
the last piece of dough and
place it over the layers on
the baking sheet.
Place the
baking sheet in the oven at
160°C (320-350° F), center
rack, for 30 minutes. When
the cake is cooled, remove
the parchment paper...
...and
coat the cake with chocolate
icing.
As soon
as the chocolate icing is
cold and set, cut the cake
in square pieces (about 5x5
cm or 2x2”)
Important Note:
It
is necessary to find the right
amount of jam! Every jam is
different. If you use too much,
the filling will be runny and
will ooze out when you cut the
Zuckerkichl into small squares.
If
you use too little jam, the
filling will be too dry and the
sugar, jam and walnuts will not
combine properly resulting in
the sugar being grainy.
There are some jams that are
especially good for this recipe:
apricot, strawberry & mirabelle. (a kind of plum). The
lighter jams are preferred over
the dark ones such as
blackberry. Raspberry can be
used, but choose the seedless
variety.
Pfeffernuesse Cookies
by
Larry Hale
My family recipe
1 cup corn syrup
¾ cup sugar
¼ cup milk
¼ cup shortening
¼ teaspoon vanilla
¼ teaspoon lemon
1/8 teaspoon anise oil
1 ¾ cups flour
½ teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
dash ground cloves
¼ teaspoon allspice
Directions
Boil syrup, then cool
Bring sugar and milk to a boil
and then cool
Mix together shortening, vanilla,
lemon and anise oil
To this, add flour, baking
powder, nutmeg, cinnamon, ground
cloves and allspice
Add this to the cooled mixture
of syrup and sugar
Mix well - dough will be stiff
Refrigerate until cold
Shape into small balls
Bake at 350 degrees for 15 to 20
minutes.
Nusse Stangle (spl) or Nut Sticks
by
Helen Reiner
3/4
lb. powdered sugar
3/4
lb. nut meats
2
egg whites, unbeaten
Grind nuts very fine, add sugar
and egg whites. Mix and
then roll out on floured board to l inch thickness. Then
frost
Frosting:
l/2 c. powdered sugar
l Tablespoon lemon juice
2 egg whites, unbeaten
Put these ingredients in a
bowl and beat until very
stiff
Spread this over the dough
and cut into strips
Place on a greased cookie
sheet
Bake at 300 degrees for 25
minutes.
My Mother’s Cookies - Nuts &
Meringue
by
Eve Brown
My sister tried to make one of my
mom's cookies from the recipe we got
from her. The name of it means
something like stems. It is
nut-based cut in logs covered with
meringue. This is what we think the
recipe is—but my sister says they
didn't come out right and thinks
something is missing.
1½
lbs. ground nuts (fine)
4
egg whites
½ - 1 lb.
powdered sugar
Beat egg whites until start to
be stiff add powdered sugar
according to your taste (between
½ and 1 lb.) Beat till very
stiff (not runny).
Mix ½ of the egg white mix into
the groundnuts.
Cover cutting surface with
breadcrumbs, and then put nut
mix on top and roll evenly into
rectangle shape about finger
thick. Cut in half,
lengthwise. Top this with egg
and sugar mix and spread
evenly. Slice width wise into
sticks (finger width). Using a
spatula put onto a greased
(could spray with cooking spray)
cookie sheet.
Bake for 5– 0 minutes at 350˚
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