| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
Penndutch, Breads |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
|
Egg, separated |
| 1 |
c |
Sugar |
| 2 |
c |
Milk |
| 6 1/2 |
c |
Flour |
| 1 |
c |
Yeast |
|
|
*dissolved in: |
| 1/3 |
c |
Water, lukewarm |
|
|
Butter, melted |
|
|
Brown sugar |
INSTRUCTIONS
Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk.
Add to this the lukewarm milk, alternately with the flour and the dissolved
yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this
mixture to rise over night. Flour a bake-board and take out large spoonfuls
of the dough to which just enough flour has been added to permit it to be
rolled into flat cakes. Spread on well-greased pie tins and when light
(about 1-1/2 hours) brush melted butter over the top and strew thickly with
brown sugar. If preferred, spread "rivels" on top by combining 1/2 cup
sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on
top of cakes. Bake at 400-F about 20 minutes. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”