RECIPES from the SPITTLER FAMILY
* OATMEAL BREAD
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°.
Wash, cut off ends and cut into 1 in.
CRUST: 1 cup Bisquick® ¼ cup margarine
2 cups sifted flour
1 tsp. baking soda
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.
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
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