Deserts (7)

• Zwetschgen-Datschi
• Versoffene Jungfern (Drowned Maidens)
• Noodle Pudding
• Apple Strudle

• Chocolate Mousse
• Reis Trauttmansdorff Rice Pudding with Fruit
• Arme Ritter(Poor knights Dessert)

Please submit your Recipe Here.

INGREDIENTS
For the dough:-

• 500 gr. Flour
• 30 gr. yeast
• 150 gr. Sugar
• 1/4 l. luke warm Milk
• 1 egg pinch of salt
• 75 gr. Butter or Margarine

For the Top:

• 1,5 kg Plums (cored and divided)
• 50 gr. sugar
• 1 tbsp cinnamon

In a bowl mix flour, yeast, one teaspoon sugar and 3 tablespoons milk. Put a towel over it and let it stand for 15 min. in a warm place. After 15 min add the rest of the sugar, milk, egg, salt and the Butter or Margarine. Knead well until smooth. Put a towel over it and let stand 30 min. With some Margarine oil a flat pan. Tug high edges on the flat baking pan with Aluminum Foil so that the juice from the plums can't run. Lay Plums skin up in a row touching each other, cover the whole pan. Sprinkle Sugar over. Put Towel on it one more time for another 15 min. Preheat oven to 220 European or 350 Fahrenheit. Bake for 30 min. Mix Sugar and Cinnamon together and sprinkle it over the baked Zwetschegen-Datschi.

Goes well with whipped Cream!
Guten Appetit.

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 1 cup Milk
• 2 eggs (Beaten)
• 4 Tbls Sugar
• 1 Tsp Vanilla
• 1/2 teaspoon Grated lemon Rind
• 6 Slices, Day old White Bread
• 1/3 Cup Dry white Bread crumbs
• 2 Tbls Margerine
• 1/3 cup Sugar
• 1/2 Tsp Cinnamon

Mix together the Milk.,Eggs, Sugar, Vanilla and Lemon rind. Dip the bread slices first in the Egg Mixture and then in the Bread crumbs. Melt the Margerine in a Large frying pan and brown the bread slices on both sides. Sprinkle with mixture of Sugar and Cinamon and serve Warm..

Hope you like it

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 3 Tbls Margerine
• 1/3 Cup Sugar
• 6 Eggs (Separated)
• 2/3 Cup sifted Flour
• 1/2 tsp Salt
• Oil For Deep Frying
• Icing Sugar

Cream the Margerine, then gradually beat in the Sugar until well blended. Beat in the Egg Yolks until Smooth and thickend. Blend in the Flour and Salt gently to form a smooth batter. Beat Egg Whites until stiff but not dry; fold into batter, Drop batter by teaspoonfuls into Hot fat(400f) Fry until golden brown, about 1-2 mins on each side, turning once, Drain on Paper Towels; Sprinkle with Icing sugar , Serve immediately.

Hope you like it

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 8 oz. wide noodles (uncooked)
• 1 cup butter (divided)
• 3 eggs (beaten)
• 8 oz. cottage cheese
• 8 oz. sour cream
• 1.5 cups of milk
• 3/4 cup golden raisins
• 1 tsp. vanilla
• 3/4 cornflake crumbs
• 1tsp. cinnamon
• 1 tsp. sugar

Cook noodles per direction on box melt half of the cup butter in baking pan, put the cooked noodles in in\par a bowl, melt the other half in drained noodles, add 3 beaten eggs, cottage cheese, sour cream, vanilla, raisins and milk. Mix all ingredients together and cover. Let set in refrigerator over night. Preheat oven 350 Fahrenheit. Cover mixture with cornflake crumbs, cinnamon and sugar to taste. Dot with butter and bake for 1 hour. Yummy!

Hope you like it

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

Dough

• 8oz plain flour 200g
• 1/2 tsp. salt
• 1 egg, well beaten
• 2 Tbsp. Oil
• 1/2 cup likewarm water
• 4oz melted butter 100g

Filling:

• 4oz toasted bread crumbs 100g
• 6 green apples, peeled, cored and thinly sliced
• 1oz cup raisins 25g
• 4oz broken walnuts or almonds, or a combination 100g
• 2oz sugar 50g
• 1 tsp. ground cinnamon
• grated rind of 1 lemon

Sieve flour and salt into a bowl. Make a hole in the center of the flour and add the egg, oil and water. Stir until a soft dough is formed that comes clean away from the sides of the bowl (it does not matter if some flour is left in the bowl). Knead dough on a lightly floured board for 15 minutes until it is has as elastic texture. Cover it with an inverted warm bowl and let it rest in a warm place for 1 hour. Cover a large kitchen table with a sheet(cloth). Rub the sheet with flour Roll out the dough as large as possible with the rolling pin, lifting up dough frequently to prevent sticking. Brush dough lightly with a little of the melted butter. Now dust your hands with flour. Place your floured hands palm side down under the dough. Now with your knuckles gently pull the dough from the center out, gently stretching until it is as thin as paper. When finished, it should be about 30 x 40 inches in size and some will hang over the edge of the table. If any holes have formed, these may be patched with small pieces of dough pressed firmly into place. Brush again with melted butter, generously this time; about 3oz (75g) of melted butter should be used. (Save the remainder to brush over the outside of rolled-up strudel.) With scissors trim the edges of the dough. Add the filling.

Sprinkle the crumbs over the strudel dough, keeping a 2-inch margin around all sides. Combine apples, raisins, walnuts, sugar, cinnamon and lemon rind. Pat this mixture into a long mount on the 30-inch side of the dough, 2 inches from the end. Fold over the 2-inch end margin. Now fold over the dough the dough lenghtwise on both sides. Gradually lift the sheet and very carefully roll up the strudel, taking care that the fragile dough does not break. Shape with your fingers as you roll up the strudel. Place the rolled strudel in a horseshoe shape on a buttered baking sheet. Brush with the remaining melted butter. Bake in an oven preheated to 375 F, for 45-50 minutes until richly golden and flaky-crisp. Cool slightly after removing from oven and while warm sprinkle with confectioners' sugar. Serve while still warm with vanilla sauce.

Hope you like it

Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 8oz Plain Chocolate 225g
• 2floz milk 50ml
• 2floz Double Cream 50ml
• 4 Egg yolks
• 3 Egg whites
• 5oz Icing sugar 150g
• 1tbls Dark Rum

Break the Chocolate into pieces and place in a heatproof bowl over a saucepan of Boiling water (Do not stir). Warm the milk and rum in a seperate saucepan and mix in the melted Chocolate.Allow to cool. Mix the cream and the Egg yolks together and then stir into the chocolate mixture. Whisk the Egg whites with the Sugar untill stiff. Lightly fold into the chocolate mixture working quite quickly being careful not to let the fluffy texture collapse. be careful not to leave any white streaks in the mixture.transfer to serving dish and chill in the fridge for about 3 hours.

We find it hard to leave it 3 hours cooling and it is gone in 3 seconds.

1. Home Recipes

Copyright © 1998 Andy & Jen Hall

Please submit your Recipe Here.

INGREDIENTS

• 250g Short or Round grain Rice
• 1.5ltr Milk
• 75g Sugar
• 350g Soft fruit (Fresh Strawberries, Raspberries etc are best. Tinned will do but make sure you drain them well.
• 300ml Double cream that has been whipped
• Few drops of Vanilla essence.
• Some extra fruit and cream to decorate

Wash and drain the rice. Heat the milk in a Large saucepan with the Sugar, bring to the boil then add rice and simmer until soft (approx. 20-30 minutes). After allowing time for cooling stir in vanilla essence.
In the meantime, cut up the fruit.
When the rice is cold fold-in the whipped cream. Wash and dry the fruit (Strain if useing tinned) and fold into the rice mixture.
Wet a 1.5 Litre jelly mould and carefully spoon in the rice mixture.
Refrigerate for at least one hour.
Turn the pudding out on to a serving dish and decorate with the fruit and cream.

Jen loves this with lashings of whipped cream.

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Copyright © 1998 Andy & Jen Hall