| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 17 | oz | Flour |
| 1 | ds | Salt |
| 1/2 | pt | Milk |
| 1 | ts | Active dry yeast |
| 2 | Eggs | |
| 4 | oz | Butter |
| 2 | oz | Sugar |
| Lemon peel |
INSTRUCTIONS
Scald milk. Soften yeast in 2 tablespoons warm water, mix with sugar & stir with 1/2 the scalded milk. Pour flour in a bowl, make a hole in the center & put the yeast into it. Mix yeast with flour. Lay butter, sugar & lemon peel on side of bowl; cover & set aside until dough is doubled. Add eggs & salt, knead dough until it leaves side of bowl. Form into dumplings. In a heavy skillet with tight fitting lid put remaining milk, add a little butter and put dumplings in. Cook over medium heat. Do not remove lid during cooking process. Serve with vanilla sauce. FRAU ECKHARDT (HELGA) SANDER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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