Text 5807, 81 rader
Skriven 2011-01-14 19:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Heirloom recipes
========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> My mom started a recipe diary
 
 JW> That book will get passed onto whichever one of my grandchildren
 JW> show the the most interest in history, genealogy and/or cooking.

 NB> I trust that whoever gets it will treasure it for the treasure it is,
 NB> for history, genealogy AND cooking...  :)   And that it will continue
 NB> to be treasured by future generations.  :)

I sure hope so too.

From somebody else's family archives...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elizabeth Knabe's Apfelstrudel (Apple Strudel)
 Categories: Tnt, Heirloom, Pastry, German, Fruit
      Yield: 12 Servings
 
           PASTRY:
  3 1/4 c  Sifted flour
      1 pn Salt
      2 tb Shortening
      2    Eggs, beaten
      2 tb Sour cream
           Lukewarm water
      2 tb Lemon juice
           FILLING:
      6    Sliced apples
    1/2 c  Raisins
    1/2 c  Chopped pecans
    1/2 c  Sugar
    1/2 ts Cinnamon
      1 tb Flour
           GLAZE:
      1    Egg yolk, beaten
      2 tb Sugar
      1 tb Sour cream
 
  Pastry: Mix flour, salt and shortening; combine eggs, sour cream
  and lemon juice and add enough lukewarm water to make a soft but
  firm dough. Knead for 15-20 minutes or until dough is elastic and
  bubbles on surface. Cover and set in warm place for 30 minutes.
  
  Filling: Combine sliced apples, raisins, pecans, sugar, cinnamon,
  flour. Set aside.
  
  Glaze: Beat egg yolk, and add sour cream and sugar. Place a large
  clean cloth over a large table; sprinkle with additional flour and
  place dough in center. Roll dough; lift, pull and stretch
  carefully until dough is as thin as paper. Trim edges. Brush with
  butter, and sprinkle and spread apple filling over surface to
  within 1-1/2 inches of the ends. Roll up into a long thin roll.
  Place carefully on a well-greased baking sheet. Brush with glaze.
  
  Preheat oven to 400 degrees. Place strudel in oven and bake 20 to
  25 minutes or until golden brown. Sprinkle with powdered sugar;
  cut into thick slices and serve with a scoop of ice cream, if
  desired.
  
  "If you want to make strudel, make it the right way. Make it the
  way Elizabeth Knabe made it. Knabe was one of the six children
  present at the first Mass in 1889 (in Muenster, Texas). Her recipe
  has been passed down through the family and is now in the charge
  of her granddaughter, Margie Starke. Starke says it is
  time-consuming, but worth the effort."
  
  Terry Van Kirk
 
MMMMM

Cheers

YK Jim


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