Cream Cheese Roll-Ups
loaf sliced bread, crusts removed
8 ounces cream cheese, softened
1 egg yolk
3/4 cup powdered sugar
1 cup sugar
2 teaspoons cinnamon
3/4 cup melted butter
bread with a rolling pin. Mix cream cheese, egg yolk, and powdered
sugar. Combine sugar and cinnamon. Set aside. Spread 1 T cheese
mixture on each slice bread. Roll up. Dip in melted butter, then
in cinnamon sugar. Place on ungreased baking sheet. Bake at 350*
for 20 minutes, or until golden. Makes 16 roll ups.
oz dried active yeast or
1/3 of a two-ounce cube of fresh yeast
1 2/3 cups flour
2 tblsp sugar
1/2 stick unsalted butter, softened
1/2 cup milk
1 egg, 1 egg yolk
grated lemon zest
3 oz. Powidl (Prunebutter) flavoured with some rum
1 oz. ground poppyseeds,
1 oz. confectioners sugar
7 tblsp melted unsalted butter
1.5 lbs potatoes
1 2/3 cups flour
2 egg yolks
1/2 stick unsalted butter
3 oz. ground poppyseeds
1/2 cup sugar
1 stick unsalted butter, melted
all ingredients must be at room temperature.
Using dried active yeast: Stir the yeast into the milk with a dash
sugar. Rest for 5 minutes.
Using fresh yeast: Break the yeast into small pieces and combine
with flour, sugar, butter, milk, egg, eggyolk, dash salt and grated
lemon zest to a smooth dough. Let rise for about 1 hour.
Using a tablespoon or small ice cream scooper scoop out little portions
of the dough. Dust your fingers with flour and using both thumbs
"brake" open each dumpling so it looks like a pocket.
Fill the Powidl into that pocket and close the dumpling again (or
roll out the dough and using a biscuit cutter cut out round, top
half of them with a small amount of filling moisten the edges of
the round and top with another round or simply omit the filling).
Place the dumplings seam down onto a flour-dusted surface, cover
and let rise until doubled in size. In a big saucepan bring saltwater
to a simmer. Place as many dumplings into the water as will fit
in in the pot without touching each other too much. Cover with lid
(keep lid closed) and let simmer for 20 minutes. Remove the dumplings
from the pot. Place dumplings onto a plate drizzle with melted butter
and sprinkle with poppyseeds and confectioners sugar. Cook potatoes
in water until done. Peel and mash using a vegetable strainer. Combine
with salt, 1/2 stick butter, yolks and flour. Using your hands form
dough into a 1/2 inch thick roll. Cut off 2 inch long pieces and
form into noodles (they're about 3 inches long). Cook in simmering
saltwater. Arrange on a plate. Sprinkle with poppyseeds and sugar
and drizzle with melted butter.
(Cottage Cheese Suffle)
500 g Topfen
70g softened butter
4 egg whites
1 1/2 tsp baking powder
together topfen (quark), butter, sugar, egg yolks. Whip egg white
with baking powder till it stands. Blend both mixtures together.
Pour batter into buttered Souffle dish, garnish with fruit pieces.
Bake in pre-heated medium oven for half an hour or untill done.
(Bavarian Vanilla Cream)
package gelatin unflavored
1 1/2 cup milk scalded
1/2 cup water cold
1 cup ice cream vanilla
9 tablespoon sugar
1 tablespoon cornstarch
1 cup cream heavy whipped
2 eggs, large, beaten
gelatin over cold water to soften. Heat to dissolve gelatin completely.
Mix together sugar and cornstarch. Add eggs; beat for 2 minutes.
Slowly add warm milk, beating constantly. Pour into a 1-quart
saucepan. Cook over medium heat until custard coats a spoon. Add
gelatin and ice cream while custard is hot. Cool until slightly
thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart
mold. Chill until set. Unmold carefully and serve with a garnish
of fresh fruits.
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