RECIPES from the SPITTLER FAMILY

* OATMEAL BREAD
(from Anne Homen Spittler)

2 cups boiling water     1 cup regular rolled oats
½ cup molasses     2 tsp. salt     1 tblsp. butter
1 yeast cake     ½ cup lukewarm water     
5 cups flour

Pour boiling water over rolled oats and let stand 1 hour. Add molasses, salt, butter and yeast dissolved in lukewarm water. Add flour and beat. Let rise until doubled and beat again. Turn into greased pans and let rise again. Bake 40 to 60 minutes in preheated oven at 400°.


HOT GREEN BEAN SALAD
(rendition of recipe used by Edith Metz Spittler)

Wash, cut off ends and cut into 1 in. pieces:
           1 lb. green beans
Cook about 10 minutes, drain and keep warm.
Slice, separate into rings and add to beans:
           1 medium onion.
Dice and fry until crisp without pouring off drippings:
           6 slices bacon
Add to skillet containing bacon:
    1/3 cup vinegar    2½ tbsp. sugar     ½ tsp. salt
Heat mixture to boiling, stirring well and pour over beans. Toss lightly to coat thoroughly.

                  PLUM KUCHEN
(modern rendition of recipe used by Edith Metz Spittler)

CRUST: 1 cup Bisquick®    ¼ cup margarine
               3 tbsp. boiling water
FRUIT FILLING:  3 cups sliced plums 
          (peaches, berries, apples, etc. can also be used)
               1½ to 2 cups sugar       2 tsp. cinnamon
           (sugar may vary depending on tartness of fruit)
Heat oven to 450°. Place Bisquick and butter in bowl, add boiling water and stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into 9" cake pan, bringing dough up to edge of pan. Mix fruit, sugar & cinnamon and pour over dough. Dot with butter if desired. Bake about 35 minutes.
   cookiesMOM's REWARD COOKIES
                  (from Naomi Spittler Jewart)

2 cups sifted flour        1 tsp. baking soda
½ tsp. salt                 ½ tsp. baking powder
1¼ cups shortening     1 cup white sugar
1 cup brown sugar       2 eggs         1 tsp. vanilla
2 cups cornflakes        1 cup coconut
                    1 cup chopped nuts

Combine dry ingredients; combine shortening, sugars, eggs & vanilla; mix above together and add last 3 ingredients.  Bake at 350º for 8-10 minutes.


coffeeFASTNACHT KUECHELES 
(from Edith Metz Spittler)


1 pkg. dry yeast      ½ tsp. salt    ¼ sugar    
½ tsp. nutmeg     3-4 cups flour     ¼ margarine     
1
¾ cup milk      1 egg

In a large bowl, mix about 1½ cups flour, dry yeast, salt, nutmeg & sugar.  Heat milk and shortening until lukewarm and add to dry ingredients.  Beat 2 min. at medium speed of electric mixer.

FASTNACHT KUECHELES (continued)

Add egg and ½ cup more flour and beat at high speed for 2 min.  Add enough flour to make soft dough, kneading lightly.  Cover and let rise in warm place until doubled - about 1 hour.  Roll out dough on floured surface to ½ in. thickness and cut in squares or diamonds.  Cover & let dough rise again until doubled.  Fry kuecheles in hot oil (375º) on both sides until brown then drain on absorbent paper.  Place a few kuecheles at a time in paper bag containing confectionery sugar and shake to coat. (¼ molasses or honey can be used in place of sugar by adding it to milk mixture.)  A Shrove Tuesday tradition to be eaten warm with canned blackberries.

Recipes marked with * appeared in "The ABC's Of Cooking"
produced by the Lake View (NY) Community Association in the late 1950's.


DESCENDANTS of GEORGE W. & EDITH METZ SPITTLER
metzspittlertree

SPITTLER FAMILY TREE         FAMILY PHOTO ALBUM     METZ FAMILY TREE

wardrecipes
WARD FAMILY RECIPES           lyonrecipes
LYON FAMILY RECIPES

Also visit my Family website on Ancestry.com at  
http://trees.ancestry.com/fhs/home.aspx?tid=4590788
 


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