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(German) - (Pennsylvania Germans)

1/3 cup sugar
1/3 cup butter
1 cup hot milk
1 yeast cake
2 eggs
2-1/2 cups flour.
As Aunt Sarah taught Mary to bake this, it was fine. She creamed
together in a bowl the sugar and butter, poured the hot milk over
this, and when lukewarm, added the compressed yeast cake, dissolved in
1/4 cup of lukewarm water. She then added two small, well-beaten eggs,
about 2-1/2 cups flour, or enough to make a stiff _batter_, and 1/2
teaspoonful salt. Beat thoroughly, cover and set to rise in a warm
place about 1-1/2 hours or until doubled in bulk. This was set to rise
quite early in the morning. When light, beat thoroughly and with a
spoon spread evenly on top of well-greased, deep pie tins, which have
been sprinkled with a little flour.
Spread the crumbs given below over the top of cakes, cover and let
rise 15 minutes and bake a rich brown in moderate oven.
For the crumbs, mix together in a bowl 1 heaped cup of fine, soft,
stale bread crumbs, 2-1/2 tablespoonfuls light brown sugar, 3/4 of a
teaspoonful cinnamon, pinch of salt, 1/4 cup of blanched and chopped
almonds, and 2 tablespoonfuls of soft butter. This sponge or dough
should be unusually soft when mixed, as the crumbs sink into the dough
and thicken it. Add only the quantity of flour called for in recipe.

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