Welcome home! Winter is here and Christmas is quickly approaching! Join me in my quest to share my love of the lost art of cooking and preserving food history, posting recipes gleaned from years of teaching and experimenting on family and friends. My sense of humor may be a bit skewed, but no one should fear the kitchen! Take up your spatulas and frying pans! En gard! Bitte, all are welcome at my table.
Sunday, December 2, 2012
There are many recipes for this Mennonite Cruller, otherwise known as "Rollkuchen" - or rolled cookies. As so many others, it's real farm food with eggs, flour, butter and milk as the main ingredients. As always, it's better when you add just a bit of sugar to it, and of course, most farm families would use either sweet milk or cream to prepare the treats. This recipe seems like a nice compromise:
Roll Kuchen to be served with Arboose (watermelon)
1 tsp salt
3 c flour
2 tbsp white sugar
1/2 milk warmed with 1/4 c butter to melt
Form quite a stiff dough and roll out as thinly as possible, cutting slits in the middle and pulling one end of the rectangle through the slit. This forms the traditional Roll Kuchen shape. Fry in deep hot fat until golden. Serve with preserves or (in summer) watermelon.