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Vee
Member
02-23-2004
| Thursday, June 03, 2004 - 3:07 pm
Oh, you must have some amazing recipes! My husband was stationed in Germany in 1973. He loved the time that he spent there and he would describe the food in such descriptive ways that my mouth would water.
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 3:17 pm
Well, if I have a recipe for whatever makes his mouth water, I'll gladly share it.LOL Just let me know.
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Landi
Member
07-29-2002
| Thursday, June 03, 2004 - 3:35 pm
do you have a recipe for stollen??
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 3:49 pm
Stollen is not in my repertoire, but I found a couple of recipes online: Stollen 3 3/4 cups flour 1 cup confectioners' sugar 1/2 cup lukewarm milk 3 teaspoons yeast 8 Tbsp. softened sweet butter 1 Tbsp. lard (or butter) 1 large egg 1/2 teaspoon salt 1 teaspoon vanilla extract 1 Tbsp. rum pinch of ground cinnamon grated peel of 1/2 lemon 1 cup slivered almonds 1/4 cup candied lemon peel 1/4 cup candied orange peel 1 1/4 cup raisins For basting: 6 Tbsp. milk (room temperature) 8 Tbsp. butter 3/4 cup powered sugar Directions: Sift the flour into a bowl and make a crater in the center. Into the crater, add 1/4 c. of the confectioners' sugar and 1/4 cup of the milk. Sprinkle the yeast over the milk and dust the yeast with a little flour. Let the yeast develop for 15-20 minutes. Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins. Add only enough of the remaining milk to make dough pliable. Knead thoroughly and cover the dough with a damp towel and let it rise overnight. Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet. Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with tablespoons of milk and bake in a preheated oven at 350 degrees for approximately 50 minutes. Stollen must turn golden brown. Test to make sure it is done with a toothpick. Baste the stollen generously wih butter while it is still hot, then sprinkle with powered sugar. Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks. It's best to store for at least a week before serving. # of Servings: One loaf makes about 30 slices GERMAN STOLLEN 1/2 cup Raisins 1/2 cup Candied red cherries, halved 1/4 cup Currants 1/4 cup Candied citron, diced * 1/4 cup Rum 4 1/2 cups Flour, all-purpose 2 packages active, dry Yeast 1 cup Milk 1/4 cup Butter or margarine 1/4 cup Sugar 1/2 tsp Salt 2 Eggs 1 tbsp Orange peel, finely shredded 2 tsp Lemon peel, finely shredded 1/2 cup Almonds, blanched chopped Confectioners' glaze Candied citron or citrus peel, diced Confectioners' glaze or powdered sugar In a medium bowl combine raisins, cherries, currants, citron or citrus peel, and rum. Set aside. In a large mixer bowl combine 1-1/2 cups of the flour and yeast. Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120F to 130F). Add to dry ingredients along with eggs and fruit peels. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 6 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise until double (1 hour). Punch dough down. Divide in half. Cover and let rest 10 minutes. On a lightly floured surface roll each half to a 10x8-inch oval. Fold lengthwise in half so the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place about 4-inches apart on greased baking sheet. Cover and let rise until double (45 minutes). Bake in a 375F oven for 15 to 20 minutes or until golden brown. Cool. Serve sprinkled with powdered sugar or spread with Confectioners' Glaze and decorate with candied cherries. Makes 2 loaves. CONFECTIONERS' GLAZE Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2 teaspoon at a time, until spreading consistency I'll check them against a recipe in my baking book, just to make sure these recipes are authentic. BBS
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Purplecow
Member
12-08-2003
| Thursday, June 03, 2004 - 3:54 pm
You can't compare vegemite to peanut butter and maple syrup. Peanut butter and maple syrup are food. The info below was taken from: Vegemite Vegemite is a sandwich spread made from leftover brewers' yeast extract and various vegetable and spice additives. It is very dark reddish-brown, almost black, in colour, and tastes extremely salty due to its high salt content (8% to 10%). The British are fans of a similar brewers' yeast-based product called Marmite, and consider Vegemite to be a milder, slightly differently tasting version of the older spread. Vegemite's initial formulation was achieved independently of Marmite's by Fred Walker, a Victorian food entrepreneur, in 1923. Vegemite is possibly the most disgusting semi-edible bread spread in the world, and in spite of this - or perhaps because of it - it remains an Australian icon. The big surprise is that Australian parents can get Australian kids to eat it, and have made them think that it is nice, as exemplified in Vegemite's most renowned advertising campaign which features children singing a song - which has also achieved Australian icon status - beginning with the words 'We're happy little vegemites, as bright as bright can be - We all enjoy our Vegemite for breakfast, lunch and tea...' Unpleasant truths about Vegemite: It smells horrid - a bit like rancid seaweed. It is very viscous, and even if an open jar of it were turned upside down, one would not have to worry about a mess for a very long time. A jar of Vegemite will outlive any human being on the planet, due to its high salt content. This is illustrated particularly when Australian people go through kitchen cupboards that haven't been cleaned for five years... often the only things worth keeping are several jars of Vegemite at various stages of age. Vegemite's Australian Patriotic Significance Australian kids are brought up on Vegemite from the time they start sucking on a dummy. [I think they're meaning a pacifier here. Pacifiers must be called "dummies" in Oz.] Many parents wipe some Vegemite on the dummy and give it to the child. In some countries this would be considered to be cruel. Actually, it is cruel, in that the parents themselves would most likely not go anywhere near Vegemite, unless they had a hangover. The act of giving a child a dummy with Vegemite on it, combined with extensive indoctrination about Vegemite's virtues in a child's early years, leads children to believe that Vegemite is nice. For the next several years, the parents will be forever buying Vegemite to feed the child's insatiable appetite for it. Then around the age of about 15, he or she will realise that Vegemite is not the be all and end all of bread spreads and overnight, as if by magic, will decide that Vegemite is horrible. Until, that is, they become old enough to drink alcohol, and then will consume Vegemite for the sole purpose of alleviating a hangover. The raising of Australian children on Vegemite, combined with its early success as a method of feeding Australian troops in World War II, means that Vegemite occupies a prominent place in the Australian psyche as a national symbol of 'Australian-ness'. Australian expatriates are known to travel all over the world with at least one small jar of Vegemite in their luggage, for fear that this national foodstuff will not be available. Since 1935, however, when the recipe and the manufacturing method were sold to Kraft, Vegemite has, in fact, been wholly owned and made by American companies. How to Eat it Most international visitors to Australia have already heard about Vegemite, otherwise their hosts will tell them about it upon arrival. The story goes that Vegemite is nice to eat, and that you just have to try it to believe how good it is. This story, however, is incorrect. Your hosts only tell you that Vegemite is nice because they want to see the expression on your face when you bite into your first piece of toast with Vegemite spread thickly on it. This is a long-running joke that Australians like to play on unsuspecting tourists. The barest minimum of Vegemite should spread thinly on a single slice of toast. Even this tiny bit can be very strong. The only thing known to go well with Vegemite is cheese, which disguises the flavour of the Vegemite. Despite this, Vegemite has been used in different combinations in numerous savoury recipes.
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 4:05 pm
Landi, according to my baking book the authentic Stollen doesn't have the cherries in it. So recipe #1 is the traditional one. There is also an almond Stollen, in case you meant that rather than the usual Christmas one.
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Vee
Member
02-23-2004
| Thursday, June 03, 2004 - 4:24 pm
Lumbele, my husband is no longer with us, but he was always talking about the meats and stews. Would that be schnitzels or am I off the wall? He also told stories of the friendly Germans who would offer the soldiers breads and cheeses when the Americans rolled through the small border towns in their tanks. Apparently, there was quite a scare when Nixon resigned from office and all the military stationed there were on high alert and on the move along the communist borders. Lk, I have the crumpet recipe still in my folder so it wouldn't be a problem to post. I'm just wondering if that should be done in the recipe section or here. We may or may not have gone far afield here with our food discussions. I'm certain that FlyLady is concerned with good food, too.
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Vee
Member
02-23-2004
| Thursday, June 03, 2004 - 4:25 pm
Oh, Purple, I meant to say that your research is very interesting indeed. I have learned a great deal about vegemite today.
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 4:45 pm
Ditto, Purple, more than I wanted to know. That stuff sounds truly awful indeed.LOL Vee, I am sorry about your husband. You are not off the wall. Schnitzel is a staple in Germany. There are oodles of variation, bread, unbreaded with diff. types of sauces. The breaded variety is known as "fav steak" around my house. All grown up and it is still heaven to DS (for me, too to be honest).LOL
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Purplecow
Member
12-08-2003
| Thursday, June 03, 2004 - 4:47 pm
Just stay away from the stuff, Vee, and you'll be fine. Lumbele, did the German community in Pennsylvania bring molasses pie with them from Germany or did they create it here? It's the thing I miss the most from my childhood in Pennsylvania.
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 4:57 pm
Purple, I have no idea what molasses pie is. Can't remember my mother or grandmother, nor anyone else I know ever using molasses for anything. That is not to say that it was never used, just not in a few generations, at least not in the area I come from.
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Vee
Member
02-23-2004
| Thursday, June 03, 2004 - 5:07 pm
Purple, are you talking about schnitzel or vegemite? Oh, shoo-fly pie, one of my absolute favorites. I've got to stop checking by here. It's not good for my new healthful eating style. Lumbele, thanks for your condolences...he's been gone for nine years and I still miss him!
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 5:16 pm
Shoo, fly, don't bother me, Shoo, fly, don't bother me, Shoo, fly, don't bother me, For I belong to somebody. I feel, I feel, I feel like a morning star, I feel, I feel, I feel like a morning star. You mean this song has a pie named after it? ETA, Vee you better not stumble into the "what's for dinner" and "No diet Recipe" threads, then.LOL
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Purplecow
Member
12-08-2003
| Thursday, June 03, 2004 - 5:25 pm
Well, they call it shoo-fly pie, but I didn't figure they called it that in Germany. I'm Googling now and have found a place I can buy it online with this description: The shoo-fly pie, a wet-bottom molasses pie that used to sit on the window sills and attract flies, hence the shoo-fly name, is part of our German and Pennsylvania Dutch background. It has a gooey bottom, cake-like middle, and crumb topping. Brown sugar, molasses, shortening, salt, and spices were all non-perishable ingredients that could survive the long ocean's crossing to America made by German immigrants. And another site with a recipe: Shoo Fly Pie 1 cup boiling water 1/2 cup dark molasses 1/2 cup light corn syrup 1 large egg, lightly beaten 1 1/2 teaspoons baking soda 1 1/2 cups flour 1/4 cup butter 3 tablespoons sugar 3 tablespoons brown sugar 1/4 teaspoon cinnamon 1/8 teaspoon cloves 1 unbaked 9-inch pie shell in a well-greased pie plate Thoroughly combine boiling water, molasses, corn syrup, egg and baking soda. Let stand about 15 minutes. Preheat oven to 350 degrees. In a medium bowl, combine next 6 ingredients and stir with fork until crumbly. Stir half the crumbs into molasses mixture. Spoon into pie shell. Cover with remaining crumbs. Bake 45 to 50 minutes. Serve warm or let cool to room temperature. Now I have to decide whether to make one or order one. Oh, wait, what am I thinking? I have to order one. I don't cook. It looks awfully easy, though and I even happen to have a bottle of molasses wasting away in the cupboard. DH bought it because he knows how much I like biscuits and molasses for breakfast. He forgot about the biscuits part. And I don't cook . . .
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 5:36 pm
, for a second I thought you were forgetting yourself there, Purple.LOL
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Purplecow
Member
12-08-2003
| Thursday, June 03, 2004 - 5:40 pm
I'm taking that as a challenge, Lum, and I'm gonna make the friggin' pie. Okay, I've already changed my mind . . . Well, if I do make it I'll take pictures so you know I'm not lying.
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Lumbele
Member
07-12-2002
| Thursday, June 03, 2004 - 5:43 pm
<twirling thumbs, waiting for the picture show>
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Lkunkel
Member
10-29-2003
| Thursday, June 03, 2004 - 6:12 pm
LOL. Good, healthy food is DEFINITELY a part of FlyLady. I am so happy: we got in an unexpected check, so I can get ALL of the shelving supplies for the bedroom tomorrow. Now to get this place DONE.
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Purplecow
Member
12-08-2003
| Thursday, June 03, 2004 - 7:19 pm
Oh, LK, I'm so relieved to hear that Stollen and Shoo-Fly Pie are HEALTHY foods! I'm so excited about your shelving. You're on the brink of putting the rest of us to shame. Dusters out, ladies! LK leads the way!
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Lkunkel
Member
10-29-2003
| Thursday, June 03, 2004 - 10:19 pm
All food is good food in moderation. I am doing the ultimate no-no: I am making a list of everything I want to finish by the 9th, (everything around the house, the 2003 tax form, and my other foreign auto glass write-ups) and then by the 25th (the last emBODYment journal in the RR; the opening spread for my altered book technique round robin [My theme is Mirror Image]; and 75 altered CDs for the technique swap I am in.) I try to avoid doing lists like this, as they tend to cause me to obsess. On a different note: Smith's (my grocery store across the street) is having a 10/$10 sale. Tonight (without my new cart ), I snagged 5 jars of DH's salsa for $5 (savings: 1.59/jar). I need to go back and get the 18oz peanut butter (savings 1.29/jar)and the Act II popcorn (savings 1.29/box). Since I have the pantry under control, I can see at a glance what needs to be stocked up--and can pick up enough to fill in some gaps. And, because a lot of Saving Dinner's recipes use stir fry, and DH says you can only do stir fry in a wok, I bought a heavy duty, non-tefloned stir fry pan for $14.99. I'll do the seasoning tomorrow or Sunday. I need to buy a new skillet, but I'm trying to find one DH can ruin, err, use and then I'll make the "good" pan off limits.
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Vee
Member
02-23-2004
| Friday, June 04, 2004 - 3:12 am
Congratulations on the unexpected check, Lk! Don't overdo it now...you're behaving as if you won't be able to do anything after your dental work for a month, but you'll be bouncing right back more quickly than you realize. Leave something for your DH to do. He'll want to help you out. So, Purple, how's that pie coming along?
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Lkunkel
Member
10-29-2003
| Friday, June 04, 2004 - 8:45 am
Vee: I'm going by what the Oral Surgeon said. I'm also anticipating that the surgery will cause a fibro flare-up. Since I have too much to do before the end of the month, I want to get as much done as possible before the surgery.
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Vee
Member
02-23-2004
| Friday, June 04, 2004 - 9:09 am
That's right! Wish I could come out there and help you out, Lk. I'm hoping that the fibro won't flare on you, but the potential is certainly there. No wonder you're going like a house on fire, but doing that could cause a flare, too...yes? You know your own body, so I'll trust you to be good to yourself.
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Lkunkel
Member
10-29-2003
| Friday, June 04, 2004 - 1:13 pm
Vee: Indeed it could. I had told Paul (who's like my second dad) that I had to go grocery shopping after we got back from getting the shelves. He examined my annotated shopping list, coupons, and money out of its home on the upright freezer, and said "let's get this show on the road." As we're in the car, he said he was taking command of the shopping trip. I pointed out to him that I was playing with $160 and that the shopping list had a contingency plan: Circled A items were definites, Bs were hopeful, and Cs were first out of the cart at $160.01. His reply was a mere grunt. I also noted that I really wanted to get the shelves and we were going the wrong way. The next thing I know, we're on Nellis AFB, and we're going into the BX. I got all of my shopping done, and even had $16 left. I was amazed--and actually am relieved that we have groceries covered for a bit. I even picked up some Lipton Pasta Side Dishes and Kraft Mac & Cheese Deluxe (comfort foods) to eat the first few days. I forgot about Jello, so I have a few items to still get, but at least I'm not as stressed. The check coming, and that I didn't have to lug everything home, was such a blessing. I also figured out the shelving units. I am not going to return the 4' shelves, but I am going to use them on my side of the bed. One will go as the top shelf for DH; the window cuts into his wall, so he can only have one that size. He will have 3 supports and, to start, will have one 4'-shelf, and three 3'-shelves. My side will have 4 supports and four 4' shelves. So, the next stop at HD will yield: 27 12" shelf supports; 2 4' shelves; 1 3' shelf; 4 48" bars; 1 30" bar; a 1 12" bar; and 2 11.25" x 8' Melamite board, cut at 5' and 30". That trip has, once again, been put off. (After the shopping in 104-degree heat, I need to relax.) We'll go tomorrow after class. In the interim, FBP#1 is coming over on Sunday. I WILL have the living and dining rooms looking good by then. (Even if the books ARE still on the floor!)
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Lumbele
Member
07-12-2002
| Friday, June 04, 2004 - 1:20 pm
<breaking out a match for Lk's list> Don't make yourself sick trying to get too much done. As Vee so eloquantly put it, leave some for the husband. No matter what he believes, it won't kill him. There is still plenty of time to flutter/fly again when you have recuperated. Besides, you'll be around the house, right? And you'll be able to talk a bit and give orders, or at least write them out, right? So lie back and . You'll be all the more appreciated again after recovery.
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