Mom's Kitchen

Here is another great German recipe for a relatively quick dessert that everyone will love. When I make them I find myself eating them almost as fast as they come out of the oil. With a little imagination you can create your own special flavor for the coating.

KREPPEL

4 cups of flour
4 tbs. Sugar
3 tsp. Baking powder
1 cube butter (softened)
3 eggs, beaten fluffy
milk (as required for a soft dough)
Put butter and eggs with flour and baking powder and make a soft dough. You must add some sweet milk to make the dough soft. Roll out into a sheet about 1/4" thick. Cut in strips or squares or triangles. (or what ever you want) The purists will tell you that you must cut a 4" square, cut two slots in the middle and pull a corner through to achieve the correct form. I think there is something about not tasting right if it isn't shaped right. All I know is that a person could starve learning the "correct form". Fry in deep fat or oil. As they fry they will swell up and get larger. They are done when they are a rich brown color. Don't over fry. Remove and place into a brown paper bag with the coating of your choice. I prefer to have about 1 cup of sugar and a touch of cinnamon and nutmeg in a paper bag. Shake the coating onto the Kreppel gently and remove and place on a plate. Now is the time to start eating. A great cup of coffee or a very cold glass of milk makes this dessert complete.

Ready for some more great food from the kitchen? Here is a recipe for a meal that some folks think should qualify as a dessert. In our home we had this one for a meal on Saturday night. Here is the recipe.

MAULTASHEN (Filled dumplings)

Dough:
3 eggs
3 cups flour (approx.)
1/2 cup water

1. Mix. (Dough should be a little softer than noodle dough. Dough should be soft enough to pinch corners together, to close dumplings.)
2. Roll out on floured board and cut into 4" squares. Put filling in the center and bring corners up and pinch together to close TIGHT.
3. Drop into about 3 qts. of boiling salted water until they come to the top and then boil for a few minutes longer. (approx. 15 min.)
4. Dip these out with a perforated spoon or drain in a colander. Place in a bowl, top with toasted bread pieces. Heat a little half and half and pour this over the top. Serve.

FILLING:
1 can of pie cherries DRAINED
sugar to taste
a little flour to thicken

Pull up a chair and enjoy!

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