Pennsylvania Dutch Cooking Part 9

[Ill.u.s.tration: "UNDER THE COW HANKS MILK."]

Sweets and Rolls

LITTLE COFFEE CAKES

(Kleina Kaffee Kuchen)

cup shortening, half b.u.t.ter 3 cups flour, sifted 2 whole eggs and 2 egg yolks 3 tblsp. sugar cup cream cup milk 1 yeast cake

Dissolve yeast cake in cup of warm milk, add 2 tablespoons of flour and stand in warm place to rise. Cream b.u.t.ter and sugar, add salt and the eggs, beaten in one at a time. Add the sponge containing the yeast, the lukewarm cream and the sifted flour. Grease m.u.f.fin pans and sift a little flour over them. Fill pans about ? full with the batter. Set in a warm place until dough rises to the top of the pans. Bake in hot oven (400-f) for 25 minutes.

b.u.t.tER SEMMELS

1 cup mashed potatoes cup shortening, b.u.t.ter 1 cup sugar 1 tsp. salt 2 eggs 1 yeast cake 1 cup warm water 6 cups flour

In a mixing bowl put warm mashed potatoes, shortening, sugar and salt.

Beat to a cream and add 2 eggs, the yeast cake dissolved in cup of lukewarm water. Use about 2 cups of the flour to make a thin batter.

Cover and let it raise over night. When well risen add 4 cups of flour to make as stiff a dough as can be stirred well with a mixing spoon.

Roll out dough to inch thickness on a floured board. Cut into squares about the size of a soda cracker. Bring each of the 4 corners, of each square, to the center and pinch together. Place a small piece of b.u.t.ter on top of each. Put on greased baking sheets about 2 inches apart and stand in warm place to rise until very light. Bake in hot oven (400-f) for 15 to 20 minutes. While still hot, brush with melted b.u.t.ter and dust with powdered sugar or sugar and cinnamon mixed.

SWEET ROLL DOUGH

2 cakes yeast 2 cups lukewarm milk cup lukewarm water ? cup b.u.t.ter cup sugar 1 teaspoons salt 2 eggs lemon grated ring and juice teaspoon nutmeg 8 cups flour

Break and soak yeast in water until soft. Scald and then cool milk.

Cream together b.u.t.ter, sugar and salt. Add well beaten eggs, lemon and spice. Add lukewarm milk to yeast and mix with half the flour. Work in b.u.t.ter and sugar mixture and enough flour to knead into a smooth dough.

Keep it as soft as can be handled readily. Let rise over night at about 80 degrees. As soon as dough is fully doubled in bulk, knead down and let rise again for an hour. Makes three dozen.

CRUMB CAKE

cup sugar teaspoon cinnamon cup chopped nuts cup flour 3 tablespoons melted b.u.t.ter

Combine the dry ingredients. Work in melted b.u.t.ter until crumbs are formed. Add nuts. Sprinkle over top of coffee cake dough and bake.

DUTCH STICKY BUNS

Roll ? of the sweet dough into an oblong sheet, inch thick. Brush with b.u.t.ter and sprinkle with brown sugar and cinnamon. Roll up and cut off 1 inch slices. Place cut side down in greased pan. Brush tops with b.u.t.ter. Let rise until double. Sprinkle with brown sugar and cinnamon and chopped pecans or pour corn syrup in the bottom of the pan. Bake 20 mins. at 375.

COFFEE CAKE (Kaffee Kuchen)

For the Sponge:

cake yeast cup lukewarm water 1 cup milk teaspoon salt 2 cups sifted flour

At night crumble and soak yeast 20 minutes in lukewarm water. Scald milk, add salt and let cool. Add yeast to lukewarm milk and mix enough flour to make a thick batter. Beat smooth. Cover and let rise in moderately warm place (78 degrees) over night or until light.

For the Dough:

cup milk cup b.u.t.ter cup sugar 1 teaspoon salt 2 eggs 4 cups flour

In morning scald and cool milk. Cream b.u.t.ter, sugar and salt. Add beaten eggs. Mix sponge with lukewarm milk, then add b.u.t.ter mixture and enough flour to make soft dough. Beat hard or knead by hand. Let dough rise until doubled. When light turn on floured board and roll out gently until inch thick. Place in b.u.t.tered pans. Brush top with melted b.u.t.ter. Let rise until double. Sprinkle with sugar or cinnamon and bake in hot oven for 20 minutes.

PENNSYLVANIA DUTCH

Cakes

SPONGE CAKE

3 eggs 1 cup sugar 1 cup flour tsp. salt 1 tsp. baking powder 3 tblsp. warm water 1 tsp. lemon juice

Beat the eggs until thick and creamy. Add sifted sugar and beat well.

Add water and lemon juice and beat again. Sift the flour, add salt and baking powder and sift again. Combine dry ingredients with the egg mixture, a little at a time folding in gently. When well blended pour into an ungreased pan with center tube. Bake in moderate oven (350-f) for 50 minutes.

SCRIPTURE CAKE

Behold there was a cake baken. I-Kings, 9:16

cup b.u.t.ter Judges, 5:25 2 cups flour I-Kings, 4:22 tsp. salt Leviticus, 2:13 1 cup figs I-Samuel, 30:12 1 cups sugar Jeremiah, 6:20 2 tsp. baking powder Luke, 13:21 cup water Genesis, 24:11 1 cup raisins I-Samuel, 30:12 3 eggs Isaiah, 10:14 Cinnamon, mace, cloves I-Kings, 10:10 1 tblsp. honey Proverbs, 24:13 cup almonds Genesis, 43:11

Blend b.u.t.ter, sugar, spices and salt. Beat egg yolks and add. Sift in baking powder and flour, then add the water and honey. Put fruit and nuts thru food chopper and flour well. Follow Solomon's advice for making good boys-1st clause of Proverbs, 23:14. Fold in stiffly beaten egg whites. Bake for 1 hour in 375-f oven.

SPICE LAYER CAKE

2 cups light brown sugar cup shortening 2 eggs cup milk 3 tsp. baking powder 1 cup chopped raisins 2 cups flour 1 tsp. cinnamon tsp. cloves tsp. nutmeg tsp. salt

Cream sugar and shortening and beat until fluffy. Add the eggs and beat until light. Sift the flour, add salt, spices, baking powder, then sift again. Add the dry ingredients to the egg mixture alternately with the milk. Beat thoroughly and add the floured raisins. Pour into 2 greased layer cake pans. Bake in moderate oven (350-f) for 25 or 30 minutes. For the icing use:

2 cups sugar cup milk 2 tblsp. b.u.t.ter

Cream together and boil until it forms a soft ball when dropped in water. Add vanilla and beat until cold. Spread between layers, over top and sides.

GRANDMOTHER'S MOLa.s.sES CAKE

1 cup shortening 1 cup sugar 1 cup mola.s.ses 1 teaspoon salt 2 eggs 1 cup raisins and currants flour to make a soft batter 1 tablespoon ginger 1 tablespoon cloves 1 tablespoon cinnamon 2 cups sour milk 1 teaspoon baking soda

Cream shortening and sugar. Add mola.s.ses and beaten eggs. Sift dry ingredients and add alternately with 1 cups of sour milk. Mix the soda in the remaining milk and add with remainder of flour. Floured currants and raisins are added last. Bake in a loaf pan in a slow oven about one hour.