Guten Appetit!


Recipe Coordinators:
Anne Dreer & Rose Vetter


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


by Alex Leeb, 30 Nov 2006


  • 2 cakes yeast

  • 1/2 cup. warm water

  • 2 tablespoons sugar

Make a sponge of above ingredients. When sponge is up, add:

  • 1 cup Sugar

  • 1 teaspoon salt

  • 1/4 c. shortening, melted

  • 2 cups. warm milk

  • Flour for stiff dough

Knead well, Let rise until double in size.  

Knead down and let rise again. Roll out to 1/4 inch thick. Form into crescents and let rise again.  

Brush tops of crescents with one beaten egg; sprinkle tops with salt. Let rise then bake in a 350 degree oven until golden brown.  

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]


To contact a recipe submitter, see our
Contact Registry

Last Updated: 25 Jul 2014

Main DVHH Sections:
History Heritage Genealogy
Community Search DVHH

Regional & Village Information:
Banat Batschka Hungarian Highlands
Sathmar Swabian Turkey Syrmia
Slavonia Bulgaria 2003-2014
Donauschwaben Villages Helping Hands,
a Nonprofit Corporation
Keeping the Danube Swabian legacy alive