Schneikelheisen:
Use whatever pie dough you have leftover from making pies. Roll thinly into a rectangular shape and spread with soft butter. Then sprinkle it with a layer of cinnamon-sugar. Roll up the dough, like a jelly roll. Cut into 1/2 " slices. Place each slice on a cookie try with the cut side down. Bake at 350 degrees for 10 to 15 minutes, or until golden brown. They will be very hot so cool before serving.
Funnel Cakes:
3 eggs
2 cups milk
4 cups flour
1/3 cup sugar
1 Tablespoon baking powder
Oil for frying
Beat eggs and add milk. Sift dry ingredients together and beat the egg-milk mixture into it. Continue beating until batter is smooth. Let stand while you heat the oil to 375 degrees. You need at least 3 or 4 inches of oil.
Batter can be poured into a
small pitcher for easier handling. Use a funnel closed off at the
end by your finger. Pour some batter into the funnel. Take
your finger off the end and swirl the batter in concentric circles into
the hot oil. Fry until golden brown on both sides. Drain on
paper towels. Sprinkle with powdered sugar or cinnamon sugar, and
serve hot. Or you can serve them with maple syrup or a table molasses
(like King syrup) for breakfast.
And from the "Bake Oven" two favorites are Strawberry Pie and Shoo Fly Pie.
Strawberry Pie:
1 quart strawberries
1 cup sugar
3 Tablespoons cornstarch
1/2 pint whipping cream
9 inch baked pie shell
Put half the berries into the
pie shell. Mash the other half of the berries. Put into a saucepan
and bring to a boil. Mix sugar and cornstarch and add to boiling
berries. Continue cooking and stirring. Pour into the pie shell
and refrigerate. Spread whipped cream on pie before serving.
Dumplings, often called knepp, are popular in PA Dutch dishes, combined with sauerkraut, or in Schnitz and Knepp (apples and dumplings).
Sauerkraut Mit Spatzels: (sauerkraut with noodles/dumplings):
1 quart sauerkraut
1 small piece of pork
1/2 cup water, if needed
Put sauerkraut on to cook with the pork for flavoring. Bring to a boil, reduce heat, and simmer for at least 50 minutes. Meantime, you can make the dumplings:
1 cup flour
1 teaspoon baking powder
2 eggs, beaten
water, as needed
Mix flour and baking powder, add the eggs. Use just enough water to make a dough that drops easily from the spoon, but is not too thin.
Bring the sauerkraut to a rolling boil (add a little water if it is too dry). Drop dumplings by the spoonsful, cover and cook 3 to 5 minutes until the dumplings are done. Test by taking out one dumpling and cut it in half to make sure it is completely cooked and dry in the center. Remove the dumplings.
Serve the sauerkraut in a deep
dish or on a platter surrounded with the dumplings.
These recipes are from a
brochure I did for the Cooperative Extension Service, Susquehanna County,
PA, July 1968, when I was a Summer Ass't Home Economist.
Back to Jann's Cookbook