Name: Hasenoehrle (Rabbit Ears)
Ingredients: 400 g Flour (3 1/2 cups); 1 ds Salt; 1 Egg; As much baking powder as will fit on the tip of; A knife; 1 Spoon clarified butter; 3/16 l Warm milk (2/3 cup plus 1/4 cup); Sugar to taste; Ground cinnamon to taste; Fat for frying

Busyness kills more Christians than bullets. How many sermons are stripped of their power by lavish dinner preparations and professional football? How many moments of pain are wasted because we never sat still enough to learn from them? How many times of private and family worship have been crowded out by soccer and school projects? We need to guard our hearts. The seed of God’s Word won’t grow to fruitfulness without pruning for rest, quiet, and calm.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy	German	Meats, German	4	Servings

INGREDIENTS

400	g	Flour (3 1/2 cups)
1	ds	Salt
1		Egg
		As much baking powder as will fit on the tip of
		A knife
1		Spoon clarified butter
3/16	l	Warm milk (2/3 cup plus 1/4 cup)
		Sugar to taste
		Ground cinnamon to taste
		Fat for frying

INSTRUCTIONS

Combine the flour, salt, egg, milk, and clarified butter and knead into a
firm noodle dough.  Let rest for one hour. On a floured pastry board, roll
out to the thickness of the back of a knife. With a knife or pastry wheel,
cut into rectangles and deep fry until golden brown. While still hot, dust
with sugar and cinnamon, and serve.
Serves 4.
From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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