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"KLEINA KAFFE KUCHEN" (LITTLE COFFEE CAKES)

(German) - (Pennsylvania Germans)







Scant 1/2 cup lard and butter.
2 cups sifted flour.
2 whole eggs and the yolks of 2 more.
3 tablespoons sugar.
1/4 cup cream.
1/4 milk.
1 Fleischman's yeast cake.
1/8 teaspoon salt.
The yeast cake was dissolved in the 1/4 cup lukewarm milk, a couple
tablespoons of flour were added and mixed into a batter, and stood in
a warm place to rise. The butter and sugar were stirred to a cream,
salt was added, the eggs were beaten in, one at a time, next was added
the sponge containing the yeast, the lukewarm cream, and the sifted
flour. Grease slightly warmed Gem pans, sift a little flour over them,
fill two-thirds full with the soft dough, set in a warm place to rise
to tops of pans, and when quite light bake in a medium hot oven about
25 minutes. The oven should be hot enough to allow them to rise
quickly. Put something underneath the pans in the oven to prevent
bottom of cakes from burning. These may be set about 8 o'clock in the
morning if cakes are wished for lunch at noon. These are not cheap, as
this quantity makes only 12 cakes, but they are light as puffballs.
The Professor's wife served them when she gave a "Kaffee Klatch." She
doubled the recipe, baked the cakes in the morning, and placed them in
the oven to heat through before serving. The cakes should be broken
apart, not cut. The cakes made from this recipe are particularly fine.











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