Home - By Category - Recipe - Penndutch Page 1 | Breads Page 8 | German Page 2

German Strickle Sheets

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GERMAN STRICKLE SHEETS
 Categories: Penndutch, Breads, German
      Yield: 1 Servings
 
      2 c  Sugar
      4 ea Egg, well beaten
      4 tb Butter
      1 c  Yeast
      1 x  *dissolved in:
    1/2 c  Water, lukewarm
      4 c  Milk
      1 ts Salt
      1 x  Flour
 
  Scald milk and add the eggs and butter. When cool, add the dissolved
  yeast, salt, sugar and enough flour to form a thin batter. Beat all
  together about 7 minutes, cover well and set bowl containing mixture
  in warm place for 7 or 8 hours. After time has elapsed, add enough
  flour to make a soft dough, knead lightly and set to rise again. When
  well-raised, roll dough to one inch thickness and cut in biscuit
  shapes. Allow to rise a second time. Before placing in oven, spread
  with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and
  add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat
  mixture into a sauce. Bake at 400-F about 20 minutes. Source:
  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,
  1936.
 
MMMMM

Display Recipe for Import.