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.
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.
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.
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!
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.
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.
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
Posted 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.
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