Kreppel for Fastnacht!

I posted about this holiday tradition on my blog

 MAY DAYS.

Kreppel are a German yeast doughnut made on 

Fastnacht also called Fat Tuesday. 

We know it as Mardi Gras. 

It's always celebrated on the Tuesday 

before Ash Wednesday, the beginning of Lent.

My plateful of warm Kreppel.

 My Aunt and Uncle in Germany sent me pictures 

of their Kreppel making day.

 They make perfect Kreppel. Years of making them.

 Some are filled with jam. All are rolled in sugar.

Ready for family and friends to stop by for coffee.

Now it's my turn to make them.....here goes!

I just made half the recipe.

German Kreppel

4-1/2 C flour

1 pkg yeast 

1 stick butter

2 T sugar 

1/2 t salt

1/4 t vanilla

2 eggs

3/4 C milk

In mixer, combine the flour, sugar and yeast. 

In a saucepan or microwave, melt the butter.  

Whisk in the milk, salt, vanilla, and eggs. 

Let cool to lukewarm, then add to the mixer.

 Mix on low speed until the flour is combined. 

Turn the speed up to medium-high and 

beat well for about 5 minutes until smooth. 

Cover with a towel and let rise in a warm area

for 30 minutes or until doubled.

Remove the dough to a floured surface 

and knead briefly.

 Roll out to about 3/4" thickness.

Cut into circles using a juice glass dipped in flour. 

Place the cut Kreppel on a parchment paper lined 

or oiled cookie sheet to keep from sticking.

 Cover again with a towel.

Let rise for another 30 minutes. 

Ready to cook.

To Cook:
Heat 2" of vegetable oil in a medium saucepan. I use 1/2 Crisco and 1/2 oil.
Test the temperature of the oil with a small scrap of dough. It should sizzle.

Gently add the Kreppel to the hot oil without

them touching each other. 

Fry both sides about 1 minute until golden.  

Remove with a slotted spoon and place on

 paper towel-lined plate to drain. 

Roll in a plate of sugar to coat. 

 Best eaten while still warm.

A great coffee break or breakfast treat.

Enjoy! 

Just don't wait for Fastnacht to make them again!

Links: Foodie Friday,
Between Naps On The Porch

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Favorite Pecan Pie

Pecan pie season is here!

There was a time when I thought I didn't like
 pecan pie. What was I thinking?

It's the perfect fall and winter pie.
 I make the first one in October.

Pumpkin Pie and Pecan Pie

I make one for Thanksgiving and

another for Christmas. Maybe I'll make one

in January to celebrate the New Year.

 I start with my homemade pie crust.

 Pour in the filling. I flip any pecans that need to
be turned top-side up.

 It can bake along with the pumpkin pie.

My guilty pleasure is having a small slice

with a good cup of coffee the next morning

 for breakfast. Even better!

Pecan Pie

3 eggs

2/3 C sugar

dash salt

1 C dark corn syrup

1/3 C butter, melted

1 t vanilla

1 heaping C pecan halves

1 9" unbaked pie shell
(adding 1 T of bourbon is good too)
~~~~~~~~

Beat eggs, sugar, salt, corn syrup, 

butter and vanilla. Add pecans.

Pour into pie shell. 

I flip the pecans right-side up

Bake @350 for 50-55 minutes or
 until knife inserted halfway between
center and edge comes out clean.
Cool. Good served with a scoop
 of vanilla ice cream.

Enjoy!

Links: A Stroll Thru Life,
Designs By Gollum

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Mushroom Business

Here's something other than  potatoes to serve

 along with your roast beef. 

 This is a savory mushroom strata/bread pudding/
side dish/casserole....a mushroom business. 

It's another oldie but goodie recipe from 

Peg Bracken's cookbook of 1966.

 You can prepare it in the morning or the day before.
 Love anything I can make ahead.

 Butter 6 slices of bread.

 Cut the bread into squares.

 Put half the bread into a buttered 8" square casserole.

 Slice the mushrooms. I used a little over half of a

 1-lb package that I had leftover. 

Saute the sliced mushrooms until fragrant,

 about 3 minutes.

 Add the chopped celery, onions, salt, and pepper.

Stir in the mayonnaise.

 Spread this mixture over the bread squares. 

 Top with the remaining bread.

 Slightly beat the 2 eggs and 

combine with 1-1/2 C milk.

 Pour over the bread. 

Cover and refrigerate at least 1 hour or overnight.

 About 1 hour and 15 minutes before you want to 

serve it, spread the top with the mushroom soup.

 Bake uncovered for 50 minutes at 325.

 Remove from oven and sprinkle the top with

 cheese. I used Cheddar or a Cheddar/Jack blend.

Whatever you have on hand...Swiss, Parmesan, etc.

 Return to the oven for another 10-15 minutes

 until nicely puffed. Serve.

Double the recipe and use a 9X13 casserole.

Mushroom Business

1/2- 1 lb mushrooms, sliced

Butter, about 2 T

1/2 C chopped onions

1/2 C chopped celery

1/2 C mayonnaise

3/4 t salt

1/4 t pepper

2 eggs, lightly beaten

1-1/2 C milk

6 slices white bread

1 can cream of mushroom soup

1/2 C shredded cheese (your choice)

Lightly butter the bread slices and cut 

them into 1-inch squares. Put half of them
 (3 slices) into the bottom of a buttered
8" square casserole. Saute the cut-up
mushrooms in a skillet with 1 T butter
 until fragrant, about 3 minutes.

Turn off the heat and stir in the chopped
onions and celery, salt and pepper.
Then stir in the mayonnaise.
Spread this mixture on top of the

 bread squares. Top with the remaining bread
 squares. Pour over this the two eggs slightly
 beaten with the 1-1/2 C milk. Cover and
refrigerate at least an hour or overnight.

Finally, an hour and 15 minutes before 

you want to serve it spread the 

mushroom soup on top. Bake uncovered  325 

for 50 minutes, then remove from oven 

and sprinkle with the cheese. Return to oven 

and bake another 10-15 minutes until nicely puffed.

6 servings

Enjoy!

note: The original recipe also had 1/2 C

chopped green pepper.

 It's optional. If I have it I use it.

Links: A Stroll Thru Life,
Coastal Charm, Between Naps On The Porch,
Designs By Gollum, Funky Junk

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Cream Cheese Ball

My friend Sheila has been asking me to post my
recipe for the chipped beef cream cheese ball
...so here it is.
This makes one small cheese ball.
It's with pastrami or any chipped beef.

It's nice to set out for a snack.

For a party double the recipe and make one large ball.

Or make two small ones and roll each one into
 something different.

 I used both green onions with chives from my
garden because that's what I had available.

Combine softened cream cheese, onions,
garlic salt, and W-sauce.

 Finely chop the pastrami.
 You'll have about 1/2 C.

Stir half into the cheese.

Blend well. Refrigerate until it's
firm enough to shape into a ball.

Roll into the remaining chopped beef.
You can also roll it in chopped pecans.
serve with crackers.

I also like it spread on toasted sourdough
bread for a snack.

Cream Cheese Ball

1 8-oz package cream cheese

2-oz pastrami-about 1/2 C 

(1/4 of an 8-oz package)

2 green onions-about 1/4C 

1t Worcestershire sauce

1/2 t garlic powder

Soften the cream cheese.

Finely chop the pastrami and green onions.

Combine the cream cheese, half of the chopped pastrami

(about 1/4 C) the green onions, garlic salt, and

Worcestershire sauce until well blended. 

Chill until it's firm enough to roll into a ball.

Roll the ball into the remaining chopped

pastrami. You can also roll it into finely

chopped pecans. Make one of each!

Enjoy!

Links: Designs By Gollum

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