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
dateThu, Oct 29, 2009 at 1:14 PM
hide details 1:14 PM (28 minutes ago)
I just started getting your newsletter - I kept looking at the newsletter at my parents :)
They are from Austria, came to Canada in the 1950's and we have so enjoyed all the good cooking!!! And I have loved getting your newsletter and seeing some old favourites.
My dad has asked me to send in a request - he remembers Dampfnudeln from his childhood. But we've not been able to come across the recipe as his mother made it on the Internet. I believe he said they used rye flour and sour dough and then the mixture was steamed. I know I am not passing on much information - but I would like to see if you had any resources, or if your many readers might have recipes.
Have been thoroughly enjoying your site and appreciate all the recipes, especially those which remind me of my mother's cooking.
I would love to have a recipe for plum dumplings. My mom's were made with a light dough, made of mashed potatoes and flour and eggs & wrapped around the plum and then cooked in a pot of water. These were then rolled in breadcrumbs and sugar, I believe. Any help will be greatly appreciated. I made them early in our marriage for our little grandchildren. But years have erased some of my recollections of "how to". Particularly, since it's been about 40-some years!!!!!!!!!
Also, have been searching for a recipe for "Kranz Kuchen". It had a unique flavor and was bread -like in texture. It was then braided and with the ends folded under to form a crown and placed in a round tin so that the crown would rise high.
A request for Poppy Seed Dumplings that are dessert like.
If you could find a recipe for the "dark dense nutty tasting pumpernickel" like my mother would buy when I was a kid, I would be so grateful. The only kind I can buy seems to me the raised pumpernickel, and it is not even close to what I remember. I somehow doubt that the one I remember could not have had yeast and may have been steamed possibly? My mother used to eat it with sliced onions and liverwurst with a little mayo.. I just remember the wonderful taste of the bread, and would like to make it myself. If you can help with the recipe. Thank you!