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Main Dish Soup Dumplings~Noodles~Pancakes Sides Sauce Strudel Yeast Baking Dessert

"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

Pumpkin Strudel Filling
The Bratkürbis (German) or Brotkerbs (Schwowisch)

by Nick Tullius, 5 Nov 2010

The Bratkürbis (German) or Brotkerbs (Schwowisch, Ah) was white on the outside, but yellow on the inside. As I remember it, the yellow inside resembled and had about the same taste as the inside of our Canadian yellow pumpkins. 

A common way of preparing it was to cut it in elongated slices, remove the seeds, place on one of the steel forms used for baking bread, and slide it into the big oven (the one used both for heating the house and also for baking bread). When done (and cooled), you ate it by spooning it out of the skin, leaving only the white exterior rind.

To put it into the strudel, the yellow interior part had to be grated. When the dough was stretched across the whole table, you covered it with a reasonable amount of grated squash, sprinkled with sugar, added a few splashes of melted lard (maybe melted butter would have been better, but we rarely had it in our house).  The strudel was then rolled up, placed in one or more greased forms, and placed in the oven. When it came out of the oven, it was not pale, but partially brown, where the sugar had caramelized.  A very nice winter dessert.

Sometimes other strudels would be made at the same time, with fillings such apple pieces, cottage cheese prepared with egg and sugar, or my favorite: sour cherries (straight from the tree in the summer; from the jar in the winter).
Guten Appetit!

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 5 Nov 2010]



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