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"STREUSEL KUCHEN"

(German) - (Pennsylvania Germans)







For these German-raised cakes, take 1/2 cup mashed potatoes and 1/2
cup of potato water, 1/2 cup lard and butter mixed, creamed with 1/2
cup sugar. Mix with these ingredients about 3-1/2 cups of flour and 1
cup of yeast. Set this sponge to rise at night in a warm place, well
covered. The next morning add to the light, well-risen sponge, 2 eggs,
1/2 cup sugar and about 1-1/2 cups flour. Let stand in a warm place
until light. Then roll out pieces size of a plate, one inch thick;
place on well-greased pie tins, let rise, and when light and ready for
the oven brush over tops with melted butter and strew over the tops of
cakes the following: Mix 1 cup of flour, 1/2 cup of sugar and yolk of
1 egg. Flavor with a few drops of vanilla (or use vanilla sugar, which
is made by placing several vanilla beans in a jar of sugar a short
time, which flavors sugar). Rub this mixture of flour, sugar and yolk
of egg through a coarse sieve and strew over tops of cakes.
Or, this same recipe may be used by taking, instead of 1 cup of yeast,
one Fleischman yeast cake, dissolved in 1 cup of lukewarm water.
Instead of sponge being set to rise the night before the day on which
the cakes are to be baked, the sponge might be set early in the
morning of the same day on which they are to be baked--exactly in the
same manner as if sponge was set the night before; when light, add
eggs, sugar and balance of flour to sponge, and proceed as before.











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