Your old family recipes from the past?
I’ve gotten a lot of really good recipes just reading other peoples answers & wondering if you have any really old family recipes , Amish , German , Swiss or Hungarian you would like to share .
Thanks so much .
GERMAN KUCHEN
2 c. warm milk
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
1 pkg. dry yeast
2 eggs
Flour
CRUMB TOPPING:
1 c. sugar
1 c. flour
1/2 c. butter
FILLING:
2 c. sweet or sour cream
2 eggs, beaten
1/2 c. sugar
1 1/2 tbsp. flour
1 tsp. vanilla
Mix together dough ingredients, using enough flour to make a soft dough. Separate dough into 8 equal parts. Roll each piece out to fit pie tin. Let rise for about 20 minutes. Fill each with cream filling. Put any fruit topping on top (apple, peach, apricot, prune, etc. Sprinkle crumbs over top; sprinkle with sugar and cinnamon. Bake at 350 degrees until brown.
Filling: Heat cream. Do not boil. Combine eggs, sugar, and flour; stir into cream and cook until thick. Add vanilla; cool slightly. Can add about 1 cup cottage cheese at this point.
Crumb Topping: Cut together sugar, flour, and butter.
October 27th, 2009 at 5:51 am
This is something my Granny would make whenever my sisters and I wuld visit. It brings back so many memories of her
Dried Apple Stack Cake
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
1/3 cup molasses
1/2 cup buttermilk
3 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon vanilla
Cooked dried apples
Preheat oven to 350 degrees. Cream shortening and sugar; add beaten egg, molasses, buttermilk, and mix well. Sift flour, soda, salt, and ginger into a big mixing bowl. Make hole in center of dry ingredients and pour in creamed mix, stirring until well blended. Add vanilla, stir well, and roll out dough as you would for a piecrust. Cut to fit 9-inch pan or cast-iron skillet (this amount of dough will make 7 layers). Bake layers for 10 to 12 minutes, or until lightly browned. When cool, stack layers with spiced, sweetened old-fashioned dried apples. (See recipe below.) Spread between layers and smooth around sides and top. Sprinkle with powdered sugar, if desired, or beat egg whites into a meringue and spread on outside of cake. You may brown the meringue if desired. Prepare cake at least a day before serving it and put in refrigerator (it will keep several days, if necessary, in a cool place). To serve, slice into very thin layers.
Cooked Dried Apples*
Put 1 pound apples in heavy pan and cover with cold water. You may need to add water several times to keep apples from sticking to pan. Cook until soft enough to mash. While still hot, mash apples and add 1 cup brown sugar, 1 cup white sugar, 1 teaspoon cinnamon, ΒΌ teaspoon cloves, and 1 teaspoon allspice.
*If dried apples are not available, cook several pounds cooking apples with a little water. Add spices and sugars as listed above, and cook until mixture is very thick.
References :
October 27th, 2009 at 6:17 am
Goulash"
1 pound cooked elbow noodles
1 can of tomato soup
1 can of cheddar soup
1 diced onion
2 teaspoons of chopped garlic
1 pound of cooked ground beef.
1 cup of salad olives
Cheddar cheese to top.
Combine all imgrediants in a cassarole dish, top with cheddar cheese, and bake at 350 until cheese is golden brown.
References :
Nana’s recipe..
October 27th, 2009 at 6:53 am
My Russian Grandma taught my mother how to make these, who taught me how to make this. My 10 year old daughter makes them better than my mom and my grandma. Hehe.
stuffed cabbage rolls
2/3 cup water
1/3 cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup
in a medium saucepan, bring water to a boil. Add rice and stir. reduce heat, cover and simmer for 20 minutes.
bring a large, wide saucepan of lightly salted water to a boil. add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
in a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. mix thoroughly.
divide the beef mixture evenly among the cabbage leaves. roll and secure them with toothpicks or string.
in a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. cover and bring to a boil. reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
References :
October 27th, 2009 at 7:14 am
I know the name sounds terrible, but it is wonderful!
Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe.
German Chocolate Sauerkraut Cake
2 1/4 c Flour; unbleached, sifted
1/2 c Cocoa; baking
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
2/3 c Butter or regular margarine
1 1/2 c Sugar
3 ea Eggs; large
1 ts Vanilla
1 c ; water
2/3 c Sauerkaraut; *
Creamy Chocolate Frosting
* Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely.
+++++++++++++++++++++++++++
Sift together the flour, cocoa, baking powder, baking soda and salt; set aside.
Cream together the butter and sugar in a bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Add dry ingredients alternately with water to creamed mixture, beating well after each addition.
Stir in sauerkraut.
Spread batter in greased 13 x 9 x 2-inch bakeing pan.
Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done.
Cool in pan on rack.
References :
October 27th, 2009 at 7:55 am
GERMAN KUCHEN
2 c. warm milk
1/2 c. sugar
1/2 c. shortening
1 tsp. salt
1 pkg. dry yeast
2 eggs
Flour
CRUMB TOPPING:
1 c. sugar
1 c. flour
1/2 c. butter
FILLING:
2 c. sweet or sour cream
2 eggs, beaten
1/2 c. sugar
1 1/2 tbsp. flour
1 tsp. vanilla
Mix together dough ingredients, using enough flour to make a soft dough. Separate dough into 8 equal parts. Roll each piece out to fit pie tin. Let rise for about 20 minutes. Fill each with cream filling. Put any fruit topping on top (apple, peach, apricot, prune, etc. Sprinkle crumbs over top; sprinkle with sugar and cinnamon. Bake at 350 degrees until brown.
Filling: Heat cream. Do not boil. Combine eggs, sugar, and flour; stir into cream and cook until thick. Add vanilla; cool slightly. Can add about 1 cup cottage cheese at this point.
Crumb Topping: Cut together sugar, flour, and butter.
References :