I really appreciate all of you that donate recipes, and help answer
folks requests. Most of the newsletter is based on what folks request and
what you donate. I love to research the recipe and then put it on here
for all to enjoy.

When you email the recipe to those that request please send the recipe to
me also at
stephen@kitchenproject.com

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Krummel

I came across your site when searching online for help with a family
recipe from my husband's side of the family. I'm hoping you can help me
with the recipe below. It is a dessert my husband's great aunt always
made at Christmas time. She kept the recipe a closely held "secret"
until just recently and now she is well into her 90's and not able to
help me get this to come out the way my husband remembers it. No one
else in the family has ever made it.

The dry element sounds much like a
torte recipe in that it has no flour in it. The problem I am having is
that the final product is too dry when made the way it is written.
There are no measurements for the fruit and she has given me conflicting
accounts of whether she added the fruit juices or drained them. Have
you ever seen a similar recipe--anything close that will give me a hint
as to how this should be made?

The only thing I have been able to
figure out is that the word for the name of the recipe means crumb which
might refer to the bread crumbs in the batter or the fact that the cake
is broken up before it is mixed with the fruit. I would appreciate any
help or suggestions you might be able to give me.

Sincerely,
Paula Berkhahn

Krumel

1 c. toasted bread crumbs

1 c. uncooked farina

2 tsp baking powder

1 c broken walnuts

6 eggs separated

1 ½ c. sugar

Juicy strawberries

Crushed pineapple drained

Sliced bananas

Maraschino cherries

Whipped cream

Whole strawberries for garnish

Directions:
Combine first 4 ingredients. Beat egg yolks and sugar until light and
lemon colored about 5 minutes. Fold dry ingredients into egg yolk
mixture. Beat egg whites until stiff about 10 minutes. Fold egg whites
into yolk mixture. Pour into well greased and floured 10 x 15 jelly
roll pan. Bake 25 minutes at 3250 . Break cooled cake into bite sized
pieces. Mix with fruit. Mound on a plate and cover with whipped cream.
Garnish with whole strawberries.

Note: There were no amounts given for the fruit. The written recipe says
to drain the pineapple but when I asked Aunt Marge what I had done wrong
to make my krumel too dry she told me she did not drain the pineapple.

Paula Berkham
berkhahn.family@verizon.net

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Here is a recipe that I cannot find anywhere online despite repeated trys. This is an old family recipe that my grandmother made. I do not know if it is even spelled correctly... I have found no hits online at all. This is an old German recipe and the recipe card came from my Aunt, who did her best to give me the recipe from memory after Grandma had passed on.

This was a family side dish every Christmas. It is not a potatoe salad, nor is it mashed potatoes. Served warm!

P.S. If anyone knows about this or anything like it, please let me know!

So here is the recipe from my Aunt's best memory:


Filtsil
5 lbs potatoes
3/4 lb bacon
2 onions, chopped
2 eggs
bread crumbs
nutmeg
fresh parsley sprigs
salt & pepper

Boil potatoes in jackets till not too soft. Cool. Peel and chop potatoes (CHOP, not mash). Render bacon, not too crisp, chill and chop, and add to potatoes. Saute onion and parsley in bacon drippings until golden. Add to potatoes, along with 2 beaten eggs. Mix up. Add some bread crumbs. Season with salt & pepper and a little nutmeg.

Ginny Butterfield
butter@fyi.net

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