VISITING
AUTHOR/EDITOR ARTICLE
JANUARY
2009 2009 CHICAGO DS RECIPES OF THE MONTH Forwarded From Chicago Donauschwaben Katherine Milleker CHERRY
STRUDEL CAKE 1
Cup butter or margarine 1
Cup sugar 2
eggs 2
cups flour 2
tsp. baking powder 1
Can Cherry or Apple pie filling Topping:
2 Tbsp margarine, 1/4 Cup sugar, and 1/4 Cup flour Method: Cream
butter and sugar. Add
eggs and beat thoroughly. Add
other ingredients. Spread
in greased 9" x 13" pan. Pour
pie filling down center of batter and spread, using a spatula. Combine
the topping and sprinkle over the top. Bake
in 350 degree oven for about 40-45 minutes. Honigbusserl Teig 500
G Mehl 100
G Butter 200
G Zucker 3
Eier 200
G Honig 1
Messerspitze Gewürznelken abgeriebene Zitronenschale 1
EL Zitronensaft 1
TL Natron Für
das Backblech: Butter Mehl
mit Butter, Zucker, Eiern, Honig, Nelkenpulver. Zitronenschale
und in Zitronensaft aufgelöste, Natron zu einem glatten Teig verkneten. Aus
dem Teig nußgroße Kugeln formen. Ein
Probebusserl backen. Sollte
der Teig zu weich sein, noch etwas Mehl zufügen. Die
Teigkugeln in genüendem Abstand voneinander auf ein gefettetes Backbleck legen
und im vorgeheizten Backofen bei 200 deg 20 Minuten backen; noch heiß vom Bleck
nehmen
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