Donauschwaben Villages Helping Hands, Inc., a Nonprofit Corporation

     

 
 
 

Desserts & Pastries

 
   
 

 

Vanille Krenzle NEW

Kleik geviht or Gleichgewicht (Pound Cake)
Kalter Hund
Mary Wagner Keller’s Mürberteig & Kasekuchen
Apfelpite
Bear Claws (Bärenpratzen)

Schaumrollen (Schillerlocken = cream rolls)

Traditional Recipe for Egerländer Weihnachtsstollen
Kipfel Recipes & Photos
Strudel Recipes & Photos
Kaiserschmarren & Elderberry Blossoms
Krammel Pogatschen
Nüsspussel
Palacsinta (German Pancakes)
Plum and Apricot Dumplings
Reisscheijweri (cake-like)
Zwetschkenknödel - fresh plum ( Pflaume)
Gangene Zuckerkichl (Yeast Sugar Cookies)
Gangene Zuckerkichl - Demonstration in English [PDF]
Gangene Zuckerkichl - Demonstration in German [PDF]
derri Kichla (dürre Küchlein) (demonstration photos)
Vanilla Sugar
Vogelmilch/Bird’s Milk/Floating Islands/Snow Dumplings
Vogelmilch
Zwetschkenknödell (Plum Dumplings)
 
 
 

 
 
Apfelpite

Posted by: Rose Vetter
13 Jan 2007

Comment: A popular cake in every Donauschwaben household was Apfelpite, made when apples were in season.  This is the recipe I inherited from my mother.  It's delicious fresh out of the oven, but it also freezes well.

Cake:

  • 3 cups of flour

  • 1 cup butter (or lard)

  • ¾ cup sugar

  • Grated rind of 1 lemon (or 1 teaspoon vanilla)

  • 2 teaspoons baking powder

  • Dash of salt

  • 1 whole egg and 1 egg yolk (save the egg white for top of cake), slightly whisked

  • 2-3 tablespoons sour cream

Blend butter into dry ingredients, the same as for pie pastry.  Then add the slightly beaten eggs and sour cream.  Mix together quickly and knead to form a smooth dough.  Cut into two equal parts and chill for a while.  On a floured surface, roll out both halves to about ¼ inch thickness and place the first layer into a pan measuring about 11"x15."  Spread filling (see below) over the base; then cover with the second pastry layer.  Pierce all over with a fork; brush with the whisked egg white.  Bake at 350° about 45 minutes.

Filling:

Mix together:

  • About 3 lbs. tart apples, peeled, cored, and thinly sliced or coarsely grated

  • 3 tablespoons bread crumbs

  • 1 teaspoon  cinnamon

  • ¾ cup sugar (or less if apples are sweet)

  • A handful of raisins (optional)

Note:  If you want a fancier look for your cake, cut the top pastry layer into strips with a pastry wheel (we called it "Radl") and arrange it in a lattice pattern over the apple filling.

Guten Appetit,

 

 
 

Bear Claws (Bärenpratzen)

Submitted by: Anne Dreer
21 Sep 2010

Comment:  You will need at least twenty or more little forms (see photo). I bought mine at St. Jacob's Farmers Market near Kitchener. They were made in Sweden.   They are not exactly claw shaped but they work.

 
 

 

 
 
  • 2 cups all-purpose flour

  • 2 cups ground (grated walnuts)

  • 1 cup sugar

  • 1 cup shortening, I use Crisco (the original recipe called for lard)

  • 2 large eggs (For American measure use two medium eggs. Your cups are smaller than our imperial measure)

  • ½ teaspoon cinnamon

Preheat the oven to 300* F.

Mix all the dry ingredients together. Add the shortening and work it well into the flour and nuts.

Add the eggs last and knead all the ingredients into a smooth dough. 

Grease the little forms generously with shortening. Do not use oil or butter. (A sprinkling of dry fine breadcrumbs will insure the bear claws easy removal from the forms "Anne's forms are at the top of this page") 

Press a walnut sized piece of dough into each form. With your thumb press the center down so the dough is the same thickness at the sides and bottom. Put the filled forms on a cookie sheet and bake till just barely golden at the edges. 

Let them cool for about 10 minutes, and then remove them from the forms. When cool, dust the claws with confectionary sugar.

 
 

 
 
Plum and Apricot Dumplings

Posted by: Noelle Giesse
21 Nov 2005

My mother-in-law taught me to make Plum & Apricot Dumplings with a cheese dough.

  • 1 package of Farmers Cheese (7.5 oz/213g)

  • 1/4 pound butter, softened

  • 1 large egg, beaten

  • 1-2 cups flour

  • Plums or apricots

Combine the ingredients by hand to form the dough.  The amount of flour will depend on the weather, you don't want the dough too sticky.  Let rest in the fridge for about 15 minutes. 

Make sure the fruit is at room temperature so the dough sticks (cold fruit will 'sweat' as it warms up and the dough won't stick).  I don't take the pit out of the fruit but prefer to put sugar on top after cooking if the fruit is too sour. 

Form the dough into a small ball, flatten into a circle and press around the fruit.  This will make about 12-14 dumplings.  Oma even showed me to take the remaining scraps of dough and puts semi-sweet chocolate chips in them to make a few tiny dumplings.

Cook in a pot of boiling water until they float to the top.  I always remove them with a slotted spoon rather than drain in a colander so they don't fall apart. 

Follow with a roll in buttered bread crumbs and a sprinkle of powdered sugar.

 

 
 
Reisscheijweri

Posted 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 and is a dessert.  We used to eat preserved fruits with it such as cherries, apples, or quinces--the "reisscheijwerl" can be eaten slightly cooled down or cold.

  • ¾ liter milk
  • 240 grams rice (rundkornreis-milchreis)
  • 90 grams butter
  • 100 grams sugar (divided in recipe)
  • 50 grams powdered (confectioners—caster sugar) sugar
  • 8 egg yolks
  • 8 egg whites
  • Salt
  • 2 tablespoons vanilla sugar
  • Zest of a lemon
  • Butter and some breadcrumbs for the baking tin

Cook the rice as directed on the package.  Prepare a rice porridge of the milk, rice and 50 grams sugar; allow it to cool down.

Mix butter, 50 grams sugar, salt, vanilla sugar, lemon zest,  and egg yolks and make a nice soft kind of dough.  Fold the egg-butter mix into the rice porridge.  Whisk egg whites with powdered sugar until stiff; carefully fold into the rice porridge mixture.  Pour the mixture into your baking tin and bake at about 180°C for 40-45 minutes our until crispy brown.

 

 
 

Zwetschkenknödel - fresh plum ( Pflaume)

Posted by: Eve Brown
21 Nov 2005

My mother Eva (Dautermann) Sklena's recipe
(or at least my translation of it :-)

Tsweschge is a fresh plum ( Pflaume), you can compare them to the Italian plums, they are a little smaller then the regular plums. I don't think the German Zwetschge exists in America, it is a fall fruit, it should have some frost before harvesting.

  • About 3 potatoes

  • 1 tsp. salt

  • 1 egg

  • 2 cups flour

  • Prune plums – halved and pitted (or cubed and peeled apples)

  • Sugar cubes

  • 1 cup cream of wheat

Boil potatoes with skins on. Peel them while they are still hot and press through a potato ricer. Add in salt, egg and flour and mix well. Roll out flat to about ¼ inch thickness and cut into 2 inch squares. Place a sugar cube in the hole from the pit in the plum, wrap with a square of dough and pinch seal in a rounded shape.

Drop all the balls into a big pot of boiling water and boil for about 20
minutes.

Meanwhile in a fry pan with hot Crisco or cooking oil, fry the cream of wheat, slowly add about ¼ cup of water, cover and steam. Don't allow the cream of wheat to over-brown. Remove dumplings one at a time with a slotted spoon and put directly into fry pan with browned cream of wheat.

Sprinkle with sugar while warm before serving.

 

 
 
Gangene Zuckerkichl (Yeast Sugar Cookies)

Submitted by: Thomas Willand
05 Mar 2007

Good appetite!

©www.thomaswilland.de & www.dvhh.org
Translation by Rose Mary Keller Hughes

Dough:

  • 500g (abut 2 cups) Flour

  • 250g (about 1 cup) Margarine, melted

  • 2 Egg yolks

  • 1 Egg white

  • ¾ Pack cake Yeast, crumbled

  • Some Warm Milk (for the Yeast)

  • 4 teaspoons Sugar (for the Yeast)

Filling:

  • 250g (about 1 cup) Ground walnuts

  • 250g (about 1 cup) Sugar

  • 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.

 

 

 
 
Zwetschkenknödel- or Plum Dumplings

Posted by: Alex Leeb
21 Nov 2005

They are my favorite. Sweet dumplings such as these are popular right across central Eastern Europe. The potato based dumpling makes an interesting & unusual contrast to the juicy fruit filling.

  • 250g/9oz potatoes, peeled

  • 75g/3oz/6 tbsp unsalted butter

  • 1 egg, beaten

  • 130g/4 1/2 oz/generous 1 cup plain flour, sifted

  • 16 plums

  • 16 blanched whole almonds

  • 45ml/3 tbsp granulated sugar

  • 50g/2oz/scant 1 cup day-old breadcrumbs

  • 40-50g/1 1/2- 2oz/1/3-1/2 cup icing sugar, sifted

  • 2.5ml/1/2 tsp ground cinnamon

1. Boil the potatoes in a large pan until just cooked. Drain then mash them with 25g/1 oz/2 tbsp of the butter. Leave to cool before adding the egg. Mix well then stir in the flour.

2. Knead the dough until soft, on a lightly floured surface. cover with clear film and chill for 30 minutes.

3. Carefully ease the stone out of each plum by slitting the plums without cutting them in half. Once the stone is removed push an almond into each plum with about 2.5ml/1/2 tsp of the granulated sugar.

4. Divide the dough into 16 even balls. Roll out each dough ball on a very lightly floured surface to a thin round. Brush the edges of each dough circle with water and wrap around a plum. Seal the dough to enclose the fruit completely.

5. Bring a large pan of lightly salted water to the boil, add the dumplings and simmer for 10-12 minutes. When cooked remove them with a slotted spoon and drain well, then rinse in cold water quickly. Drain well again.

6. Meanwhile, fry the breadcrumbs in the remaining butter in a pan until golden brown then quickly roll the dumplings in the breadcrumbs. Dredge the dumplings liberally with a mixture of icing sugar and cinnamon and serve hot.

Serves 4

 

 
 

derri Kichla (dürre Küchlein)

Posted by: Eve Brown
21 Nov 2005

This is what I got from my mom Eva (Dautermann) Sklena when I asked her for this recipe last year. I have pictures of this before, during and after.

   

click images to enlarge

  • 2 cups flour

  • ½ cup butter (oleo)

  • 4 eggs (beaten)

  • 1 Tbsp. Lemon juice

  • 2 Tbsp. Sour cream

  • dash of salt

Roll out very thin. Cut with scalloped pizza cutter. Twist within itself.

Put into deep hot oil until lightly browned.

Remove and sprinkle w/powdered sugar while still hot.

 

 
 

Krammel Pogatschen

Posted by: Emma & Rudy Jobba

Translated from: Krammelpogatschen - photo

  • 400 grams (15 Oz) of flour = 3 cups

  • 100 grams (3.5 oz) of butter = 7 tablespoons

  • 1 yeast - appx. 11/2" L X 1" W X 1/4" thick

  • 200  ML Milliliters  (7 - 8 oz) of milk = 3/4 cup

  • 200  Grams ( 7-8 Ounces ) of Krammel - Grieben = 14 tablespoons

  • salt & pepper to taste

Mix the flour, yeast, milk & butter to prepare the dough & knead it very well. Let the dough rest for about 30 minutes, then roll it out flat.

  • the Krammel (Grieben) shall then be spread out evenly onto the rolled out dough

  • now fold the dough in two & then roll it out flat again

  • with a sharp round Cookie cutter (or similiar) appx. 3 " in diameter, cut out the individual Pogatschen

  • on the top of each make a number of shallow cuts & then brush on ample egg white

  • following allow the Pogatschen to stand & rise from 15 to 20 Minutes

  • bake them at 180 degrees Celsius

The Recipe does not give the amount of time for baking.  In our case Emma decided to bake them till the top surface showed a medium brown color, appx. 20 minutes.

P.S. Emma periodically looked through the oven glass door to see how the baking condition was coming along.

 

 
 
Palacsinta (German Pancakes)

Posted by: Eve Brown

 

 

  • Crepes

  • 2 eggs

  • 2 cups milk

  • ½ cup sugar

  • 1 ½ cup of flour

  • ½ tsp. salt

  • ½ tsp. vanilla

 

Crack 2 eggs in bowl and add milk gradually and mix.  Let stand for
6 minutes.  Pour a little in hot pan with a little bit of oil. When one side's brown flip, when other side is done put on plate. Add jelly or cottage cheese and roll up.

Sauce

  • 1 cup sour cream

  • 1 egg

  • 1 Tbsp. flour

  • ¼ cup sugar

Mix together well and pour over rolled up crepes in baking pan.
Bake at 350° for about 15-20 minutes or till lightly browned and set.

 

 
 

Kaiserschmarren Batter & Elderberry Blossoms   

Posted by: Judy (Becker) Offen
Caledonia, NY

 

Kaiserschmarren is a crepe-type batter, quite thin and fried in shortening--my grandmother used Crisco; I use canola oil.  I mix chopped apple into the batter and after it is fried on both sides (tilting the frying pan so batter covers the bottom) and cut into pieces, I like to sprinkle it with sugar or spread grape jelly on the pieces.  At least that is how it was fixed when I was growing up and the way I fix it today.  My husband likes to put a little butter on it.  We like it on Sunday nights.  Or other times during the week when I don't know what else to fix!

I don't know how long the batter would keep in the refrigerator but I think I would use it within a day or two at most.  This is my Grandmother's recipe....

  • 1 egg for each person (2 for man)

  • dash of salt

  • 1 cup of milk (more or less)

  • 1 spoonful of sugar for each egg (she used a regular teaspoon--not a measuring teaspoon)

  • 1 cup flour (more or less)

  • 1 spoonful of baking powder

  • 1 chopped apple (optional)

Beat the eggs, add salt and milk and mix (blend) thoroughly.  Add sugar, flour and baking powder and beat until smooth.  A chopped apple can be added or the batter can be fried plain.

Heat a frying pan over medium high heat and add enough shortening or oil to cover bottom (Don't overdo the oil).  Pour some batter into the hot pan and tilt to cover the bottom.  Fry until lightly browned and turn over.  Cut into pieces and remove when browned and edges are crisp.  Do this for each batch.  Suggested toppings are sprinkled sugar and/or grape jelly.  Some people top the pieces with powdered sugar.  Enjoy!  (We like it plain but especially with the apple added.)

Love those "more or less" recipes!

 

Published 2 Feb 2011

 

Kalter Hund

Submitted by: Brigitte Gunther-Wolf
Translated by Psotka, Joseph

Comment:  First we heard of the Cold Dog from Brigitte and then Joe Psotka kindly translated her recipe contribution to English for those of us who don’t read German as well we would like.


Comment by Roy Engel:  In my family, the same "Kalder Hund" recipe was called "Kalder Schnauze" (cold snout).  I guess it is still referring to the dog, just another part of the animal.

Comment 2 by Anne Dreer: Kokosfett is a solid, lardlike fat. It does not soften much at room temperature. Shortening like Crisco could be used.
I believe that Brigitte refers to the fat as oil because it is melted. As it cools, it will be hard again. 

Cold Dog

  • 400 grams (about 2 cups) coconut oil
  • 150 grams (about 1⅓ cups) icing sugar (confectioner's sugar, very finely ground sugar)
  • 50-60 grams (about ½ cup) cocoa
  • 1 teaspoon finely ground coffee
  • 1 tablespoons brandy (omitted for children)
  • 4 eggs
  • 400 grams (about 2 cups) of rectangular Butter cookies

Preparation: Heat up the coconut oil.  Sift the icing sugar thoroughly and mix with cocoa, coffee, brandy and eggs.  Let the coconut oil cool and gradually add the cooled  oil to the mixture.  On baking paper (parchment paper?) in a box form designed  to the right shape, alternate layers of chocolate, a layer of biscuits and so on until everything is used up. The top layer must be cookies. Put it all in the fridge. After it has become firm, invert the cake.  The "cold dog" can be decorated with almonds or cookies depending on your preference.  The coffee powder can also be replaced with bitter almonds or chopped coconut flakes. Use your own imagination. Good luck!

Kalter Hund (German version)

Submitted by: Brigitte Gunther-Wolf

  • 400 Gramm Kokosfett
  • 150 Gramm Staubzucker (Staubzucker, ganz fein gemahlener Zucker)
  • 50 - 60 Gramm Kakao
  • 1 Teelöffel (kleiner Löffel) fein gemahlener Kaffee
  • 1 Eßlöffel (großer Löffel) Weinbrand (für Kinder weggelassen)
  • 4 Eier
  • 400 Gramm rechteckige Butterkekse

Zubereitung: 

Das Kokosfett erhitzen. Den Staubzucker durch ein Sieb geben, mit Kakao, Kaffee, Weinbrand und Eiern verrühren. Dabei allmählich das sich abkühlende Fett zugießen.
In eine mit Backpapier ausgelegte Kastenform eine Schicht Schokoladenmasse geben, darauf eine Schicht Kekse legen und so abwechselnd fortfahren, bis die Masse verbraucht ist. Oben müssen zuletzt Kekse liegen. Kastenform in den Kühlschrank geben. Nach dem Festwerden den Kuchen stürzen. Der "Kalte Hund" kann je nach Belieben mit Mandeln oder Plätzchen verziert werden. Das Kaffeepulver kann auch ersetzt werden durch bittere Mandeln oder gehackten Kokosraspeln. Der Phantasie sind hier keine Grenzen gesetzt.
Gutes Gelingen!

 

Published 2 Feb 2011

 

Mary Wagner Keller’s Mürberteig & Kasekuchen
(Mellow Dough / “crumbly")

Submitted by: Rose Mary Keller Hughes

Just like others in our DVHH community, I regard my mother as the best cook and baker ever!

  • ¼ pound butter (margarine)
  • Pinch salt
  • ½ cup sugar
  • 1 egg
  • 2 cups flour
  • 1 teaspoons baking powder

Cream the butter (margarine) salt and sugar.  Add the egg and beat well.  Add the flour mixed with the baking powder.
Knead on a bread board to a supple dough. Rollout.  Line bottom and sides of a greased cake tin. Cool thoroughly before baking.

Note: This is "basic" crust that was used for any variety of  topping. I have topped it with plums and then poured a custard sauce over it.  You can cover it  with a cheese topping, or a cheese/fruit topping, etc.  Use your imagination. "Murberteig" which my mother said meant Mellow Dough; a German dictionary defines Murber as “crumbly.”  Whatever the definition, it is good!  One variation follows:

Kasekuchen

  • Mürberteig Crust
  • 3 cups cottage cheese
  • 1 cup sour cream
  • 4 eggs
  • 1 cup sugar
  • Grated peel of ½ lemon
  • ¼ teaspoon vanilla
  • 1 cup raisins
  • ½ cup cornstarch
  • 1 teaspoon flour
  • 1 teaspoon baking soda
  • ½ cup grated almonds

Prepare dough and line bottom and sides of greased cake tin.

Strain cottage cheese, stir in cream. Add eggs, sugar, lemon peel, vanilla, raisins and cornstarch.

Mix flour and soda and add.  Pour over the dough.

Top with almonds.

Bake at 375° for 1 hour. Cool in a warm place. Do not chill.
 

 

 
 
Vanilla Sugar

Posted by: Lucia Stemper

Making Vanilla Sugar

You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides, and blitz again.

Add all the sugar and blitz for about 2 minutes.

Sieve the mixture into a bowl; return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine.)

The result will be a slightly ashy colored mixture—now that's real vanilla sugar!

Store it in an airtight container.  It should last you for ages.

Don't buy vanilla essence and don't buy ready made vanilla sugar. It's so expensive you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make.

Don't buy vanilla pods that are dry and hard—buy them fat, sticky and squashy. What we want to do is infuse the natural flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a subtler flavor. I really like this recipe though because you get the maximum flavor from the pods.

Source: www.recipeslive.com/dish-types/spices/vanilla-sugar-2.html

 

 

 
 

Vogelmilch (Bird’s Milk) or Floating Islands or Snow Dumplings

Posted by: Diana Lambing

Comment from Diana:  DISCLAIMER:  I take no responsibility, whatsoever, if anyone gets food poisoning because of my translation  :o)

Comment from Cookbook Volunteer: This recipe generated a great deal of discussion on the DVHH list with a variety of names for the finished product as well as interesting related bits of information. 

6 fresh eggs
150 grams of icing sugar (141.9 grams = 1 cup)
1.5 liters of milk (1.585 liters = 1 US quart)
2 vanilla pods
2 packets of vanilla pudding/custard
A pinch of salt

Separate the eggs. Beat the egg whites until stiff. Add 50 grams (⅓ cup) of icing sugar towards the end and then set aside. Bring the milk to a boil. With a large serving spoon, form dumpling shapes out of the beaten egg whites. Let each one simmer on both sides for 2 minutes in the milk. Remove and place on a flat dish.

With a whisk, stir the two packets of vanilla pudding/custard, 100 grams of icing sugar and the vanilla seeds out of the pods, together with a pinch of salt, into the milk. Bring to a boil, remove from the cooker, and finally mix in the egg yolks in small quantities with the whisk. Pour into a bowl; carefully place the 'dumplings' on top and leave in the fridge (preferably overnight). Serve cold.  Yield: 4 servings.

Note: If no vanilla pods are available, vanilla sugar may be used instead.

 

 
 

Vogelmilch

Submitted by: Nick Tullius

My grandmother used to prepare this dish quite frequently. We called it "Schneenockerl" which means "Snow Dumplings."

I looked it up in the Kochbuch der Donauschwaben, and it is quite similar. The small differences are: 5 eggs (instead of 6); one package of pudding mix (at home we just used white flour); one stick of vanilla (two pods seems extravagant and I am not sure when these were readily available and affordable; two packages of vanilla sugar seems reasonable).

These were always a very tasty treat. 

 

 

 
 

Nüsspussel

Submitted by: Alex Leeb
30 Nov 2006

  • 2 egg

  • 75 g (.326 cup). sugar

  • 2 tablespoons lukewarm water

  • 75 g (.326 cup). grounded nuts

  • 100 g (.435 cup) flour

  • 125 ml (.528 cup) cream

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.

 
 

 
 

Kleik geviht or Gleichgewicht (Pound Cake)

Submitted by: Anne Dreer
10 Jun 2012

Comment:  The recipe is for pound cake.  The name Gleichgewicht means the main ingredients should be of equal weight.  Of course every DS housewife knew how to make the cake.
 

*The first words in each ingredient listing are “English” as written by a DS housewife and translated by Anne Dreer.  List members were enchanted by the phonetic spelling and reminded us of how our mothers and grandmothers talked when describing ingredients.

  • *4 calen Mel = 4 cups flour

  • 2 cup cuker = 2 cups sugar

  • 5 eier = 5 eggs

  • 1 Punt Buter = 1 pound butter

  • 3 level Pegink Powter = 3 teaspoons baking powder

  • unten Schne (not sure about that last word) = lift and mix the whipped egg whites into batter

  • add lemon rind (grated)

Beat the egg whites separately, set aside.  Modern recipes always recommend cream of tartar to add to beaten egg whites, not so the Donauschwabens.

Cream the butter and sugar; add the egg yolks one by one.  Beat until very fluffy.  Add the flour, mix briefly, but thoroughly; add the grated lemon rind.

Add the beaten egg whites last, lifting them ‘under the batter, gently’ with a wire whisk (Schneeschlager) or with a wooden spoon.  One of the beaters (removed from the mixer) can also be used.  The beaten egg whites will make the batter light and fluffy.  Do not over mix.

Bake in two greased (or wax paper lined) loaf pans or a well greased Bundt pan.  If you sprinkle dry, fine breadcrumbs into the greased pan, it will make the cake come out of the pan easily

Bake in preheated oven for about an hour or a little longer at 325°.  Test the cake by touching it with your finger tip. If it leaves an indentation bake about 10 minutes longer and test again.

 

 
 

Vanille Krenzle

Submitted by: Anne Dreer, 2012

 

  • 1 pound butter

  • 1 cup regular sugar

  • 4 cups all-purpose flour (if you use a US measuring cup you have to use 4¼  cups flour)

  • ½ teaspoon baking powder

  • 1 teaspoon vanilla

  • Some grated lemon rind or ½ teaspoon lemon extract
  • 2 eggs

Sift the baking powder into the flour; cut the butter into the flour and work it in by hand until there are no more lumps.  Stir in the eggs and flavoring

Work it into smooth dough by hand.  It is easier to roll out if the dough is chilled overnight or for several hours.

Roll it out and cut it into shapes.  Decorate with sprinkles or colored sugar before baking.  There is no need to brush with egg white.

Bake at 350° on greased cookie sheets (I use parchment baking paper to line the cookie sheets—no need to grease).

 
 

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Last Updated: 05 Jul 2012
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