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)
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 www.outdoorcookingworld.com/Good_Eating_Meeting 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 www.Schwartau.de you can find a picture there.
www.metric-conversion-tables.com 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. www.bernhards.at/recipes 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.
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!!
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!!
The recipe below is the only one that I can find.
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
On 4 Jul 2007 at 11:22, Barbara wrote:
> 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,
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.
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.