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Mohn Quark Kuchen

Dear Phaedrus, 
I discovered your web-site by accident looking for a recipe 
I've been searching for and decided to take a look.  What a 
fantastic idea, if only I'd discovered this sooner!
I ran into your cold case file .Volga -German Poppyseed Rolls 
sounds very simular to a recipe I'd looked for nearly 14 years.
Since my husband was stationed with the Air Force in Germany.
It took moving back there to finally find it.  
The recipe I loved for so Long is called:

Mohn-Quark Kucken  (Mohn means poppyseed in German)

Zutaten fur den Teig:  Ingredients for the crust:
400g Mehl (flour)
1 TL Backpulver (1 tsp. baking powder)
1 Btl. Schwartau Citro-Back  (citrus flavoring 1 used 1 tsp of orange extract 
but adjust to your taste)
100 g Zucker (sugar)
1 Prise Salz   (pinch salt)
1 Packvanillin zucker   (aprox. 1 tbsp. vanilla sugar)
200g  Butter
2 eier  (eggs)

Zutaten fur the Quarkbelag:  Ingredients for the Quark layer:
750 g Magerquark  (Low-Fat Quark is very difficult to find in the U.S. 
it is a very thick cream-yogurt and frequently substituted with an equal 
amount of creamed or mashed cottage cheese!)
200 g zucker (sugar)
1 Btl. Schwartau Citro-Back
2 Eier  (eggs)
1 Pkg. Puddingpulver oder Kasekuckenhilfe  (pudding powder)
100 g zerlassene Butter     (melted butter)

Zutaten fur the Mohnbelag:  Ingredients for the poppyseed layer:
2 Pkg. Schwartau Mohn-Back (500 g poppyseed filling)
if you can't find this I found a recipe for Strudel fillings including 
poppyseed at I have not 
tried it though.
3 eier (eggs)
1 Eigelb  (egg yolk)
1 EL Milch zum Bestreichen  (Tbsp. Milk for coating)

1.  Sieve flour and backing powder in a bowl and with the other dough 
ingredients add/knead to make a smooth short-pastry.  Set aside approx. 
30 minutes in a cold location.
2.  For the Quark lining; add all ingredients into a bowl and mix with 
a hand mixer until a smooth mass.  For the Poppy lining; stir poppyseed 
filling with the eggs.  Roll out 2/3 of the short-pastry on a floured work 
surface to the size of a metal baking sheet, with the help of a rolling 
pin put on the greased baking sheet. Spread first the quark lining on it 
and then distribute the poppy mass over it.
3.  Then unroll the remaining paste and with a small, serrated, pastry 
wheel cut into approx. 1 cm. Broad strips.  Put the strips as a lattice 
pattern onto the poppyseed lining.  Mix egg yolk and milk and brush pastry 
strips with it.
4.  In the preheated baking oven @ 175 C Bake  40-45 minutes.

Sorry about the choppy directions it took a bit to translate this.  
It was found on you can find a picture there. translates metric to exact American 
measurements if you need it.
This is made Tart style but it can easily be made into a strudel like 
your Oma made. has a a sweet yeast dough 
(instead of the crust and lattice work) and directions to make Mohn Strudel 
just add the "Quark" layer under the poppyseed.
I hope this helps but be careful it's addictive.
Marye R.

Coconut Eggs

First I must say I LOVE your site. I have found many wonderful recipes, 
tips and tidbits of information.
I was browsing through and saw that someone was looking for a recipe for 
coconut molasses eggs. I have one. I don't know if this is exactly what 
she was looking for, but I thought I would send it in hopes its what she 

Coconut Molasses Easter Eggs

1/2 cup butter, softened 
1 large fresh egg (See Food Safety Tips)
1 teaspoon vanilla extract 
2 cups (1 pint) molasses
10 cups (2 1/2 pounds) powdered sugar 
4 1/2 cups (14-ounces) sweetened flaked coconut 
12-ounces semisweet or bittersweet chocolate, broken in pieces
2 tablespoons vegetable shortening 
In large mixing bowl, cream butter, egg and vanilla together until creamy. 
Add molasses; mixing well. Gradually add powdered sugar a little at a time, 
mixing well after each addition until completely incorporated. Mix in coconut. 
Cover and chill for several hours or overnight. 
Shape into small egg-shaped pieces. Place on wax paper-lined baking sheet; 
cover and refrigerate for a minimum of 1 hour. 
In a double boiler over simmering water, melt chocolate and shortening 
together, stirring until smooth. 
Dip eggs into melted chocolate mixture and place on wax paper-lined baking 
sheet to harden. Store in covered container. 
Makes about 2 1/2 to 3 dozen candy eggs.

Thanks for a great site and all of your diligent hard work. 
It is much appreciated!!

Toffee Peanuts

On 4 Jul 2007 at 16:47, Renee wrote:
> Hi Phaed!
> First let me thank you for your service. I LOVE it!! I have been
> looking for a recipe for Toffee covered peanuts. You know the kind you
> can get for like 2/1.00 at gas stations? Sometimes they have them in
> grocery stores but i don't find them there often. I would love a recipe
> for these and checked the web but I must need an expert cause I cant
> find one. Please help and thanks so much for taking the time for us!!
> Renee

Hello Renee,

The recipe below is the only one that I can find.


Toffee  Peanuts

3/4 c. water
1/4 c. sugar
1/2 tsp. vanilla
1/4 tsp. salt
1 lb. bag raw Spanish peanuts

Boil the first four ingredients until sugar is dissolved.
Add the peanuts and stir until all moisture is absorbed 
into the nuts and they look sugary.  Bake at 300 degrees 
for 15 minutes.  Stir and bake another 15 minutes.  Cool

Vinegar Taffy

On 4 Jul 2007 at 11:22, Barbara wrote:

> Hello,
> I remember as a kid cooking vinegar candy with my girlfriend. I have
> found recipes both on your site and searching on the internet, but the
> one we made used Karo syrup instead of sugar.  It also included butter
> and of course vinegar (apple cider, I think).  I remember watching it
> in a rolling boil, and dropping some in water to test for doneness. 
> All of the recipes I have found call for 2 cups of sugar.  If you
> cannot find a recipe that specifically calls for Karo syrup, can you
> tell me what amount of it would be the equivalent to the 2 cups of
> sugar?  Also, is corn syrup the same thing as Karo syrup?  And,
> lastly, I remember it having the consistency of taffy, not hard candy.
>  Would that be the result of using syrup vs sugar?
> thank you,
> Barbara 

Hello Barbara,

Every "vinegar candy" recipe that I can find, on the Internet or off, has sugar and is hard when done.

Perhaps you want "vinegar taffy". Although most recipes for this call for sugar as well, I found one that uses Karo. See below.


Vinegar  Taffy

2 c. Karo syrup (red or blue label)
1 c. sugar
2 tbsp. butter
1 tbsp. vinegar
1/4 tsp. baking soda
1 tsp. vanilla

Combine first flour ingredients in saucepan, bring to boil over medium 
heat, stir constantly until sugar dissolves.  Continue cooking to hard 
ball stage (260 degrees) or until a small amount forms a hard ball in 
very cold water.  Remove from heat, stir in soda and vanilla, and beat 
until smooth and creamy.  Pour into buttered pan.  When cool enough to 
handle, pull with fingers until satiny and light colored.  Pull into 
long strips 3/4 inch in diameter, cut into 1 inch pieces with scissors.
Wrap piece in wax paper.  Makes 1 1/4 lbs.

Malinese Recipes

Malinese Recipes



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