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Schwartzwalder Kirschtorte

----- Original Message ----- 
From: Carrie 
Sent: Thursday, August 06, 2009 9:37 AM
Subject: Black Forest Cherry Cake - Sweet or Tart??

Uncle Phaedrus;

I am a huge fan, first off.  Secondly, I don't really need a recipe, per se, as I would 
like to you to clarify something for me.  My husband is a lover of German Cuisine.  His 
favorite dessert is Black Forest Cherry Cake.  However, when I was originally searching 
for the recipe, I kept coming across sweet cherries or cherry pie filling on top of butter 
cream icing and heavy, sweet chocolate cake.  Now from what I have heard from other German 
cuisine connoisseurs, the recipe should be for tart cherries, a Kirsch (cherry brandy) 
flavored filling, and whipped cream icing over German chocolate cake.  Please, correct me 
if I'm wrong, because then I will look silly and my husband will be delighted. 

Also - on a lighter note, Black Forest Cherry Cake, also called Scharzwalder Kirschtorte, 
is "mentioned" by that name in the 1974 Mel Brooks' classic Young Frankenstein.  They are 
at the table eating dessert and Igor asks what it is they are eating, and Dr. Frankenstein 
replies, "Scharzwalder Kirschtorte."  Thought you might like to know that useless bit of 

Thank you!!


Hi Carrie,

Well, the first thing to do is to ask your husband which kind he's had before that he liked - the sweet or the sour. The sweet cherry version is an Americanized version. The more authentic German versions use the sour cherries. But, you must be sure which one your husband likes. He may have only had the sweet version before.

There are German versions here, and below:

Schwartzwalder Kirschtorte

There are sweet versions on my site.


Schwarzwälder kirschtorte

1 cup all-purpose flour
3/4 cup cake flour
2/3 cup unsweetened cocoa powder, sifted
1/2 tablespoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon brewed espresso
1 cup buttermilk
1/2 cup sour cream
1/4 cup kirsch
1/2 cup butter
2 1/2 cups powdered sugar
3 cups pitted and halved sour cherries
2 cups heavy whipping cream
1 tablespoon powdered sugar
2 teaspoons nonfat dry milk
1 tablespoon kirsch

Preheat oven to 350F. Grease and dust two 8 inch round pans with cocoa powder.
Sift together flour, cocoa, baking soda and salt. Set aside.
Cream butter and sugar until light and fluffy.
Beat in eggs, vanilla and espresso.
Separately blend buttermilk and sour cream together until well combined.
Beat flour mixture, alternating with buttermilk and sour cream, into the creamed 
mixture until combined.
Bake 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cool completely.
Cut each layer in half, horizontally, making 4 layers total.
Brush layers with the 1/4 cup kirsch.
In a medium bowl, cream the butter until light and fluffy.
Add sugar; beat until smooth.
If the consistency is too thick, add a couple teaspoons milk.
Spread first layer of cake with 1/3 of the filling, topping with 1/3 of the cherries. 
Repeat with the remaining layers.
In a separate bowl, whip the cream to stiff peaks. Beat in sugar, dry milk and kirsch.
Frost top and sides of cake

Ronco Donut Maker

----- Original Message ----- 
From: robin 
Sent: Wednesday, August 05, 2009 4:28 PM
Subject: donut recipe

I have a Ronco Donut Maker - old one, but do not have the complete donut recipe.

I only have:
Boil: 1/2 cup butter, 1 cup. boiling water. Mix in 1 cup flour over heat rigorously. 
Remove from heat and add 4 eggs one at a time.... 

Then I am not sure what to do with my drop donut maker.

Could you research and see if you have a recipe to help??

Thank you,

Hello Robin,

Well, there doesn't appear to be a copy of the Ronco Donut Maker Owner's Manual with recipes available online.

There are some recipes for the Ronco Donut Maker here:


And I have some drop donut maker recipes linked here:

Drop Donuts


Dromedary Date Nut Bread

----- Original Message ----- 
From: james
Sent: Saturday, August 08, 2009 4:56 PM
Subject: dromedary date nut bread

The recipe I am seeking was on the wrappers of dromedary dates.  It is an old recipe 
but a great one.

Hello James,

See below.


Old-Fashioned Date and Nut Bread

3/4 cup water 
1/4 cup shortening 
1 (8-oz.) pkg. Dromedary Chopped Dates or Dromedary Pitted Dates, snipped 
3/4 cup chopped walnuts 
2 eggs, slightly beaten 
1/2 teaspoon vanilla extract 
1 1/2 cups all-purpose flour 
3/4 cup granulated sugar 
1 1/2 teaspoons baking soda 
1/2 teaspoon salt 

Preheat oven to 350 degrees F. Grease and flour a 9x5x3-inch loaf pan.

In small saucepan, bring water and shortening to a boil; pour over dates in 
a medium bowl. Allow mixture to stand 15 minutes.

Stir to blend. Add nuts, eggs and vanilla.

In small bowl, combine flour, sugar, baking soda and salt. Stir into date mixture 
until blended. Do not overmix. Pour into pan.

Bake 65-70 minutes or until cake tester inserted in center comes out clean. Cool 
in pan on wire rack 10 minutes. Loosen edges with spatula; turn out on wire rack 
to cool completely. 

Makes one loaf 
Source: Dromedary  


----- Original Message ----- 
From: Joy 
Sent: Friday, August 07, 2009 6:06 PM
Subject: Request for Recipe

I would love to find a recipe for grimserl or krimsel. My Dad used to talk about 
it from his childhood; I have no idea what it looks or tastes like.

It is in the German-Jewish-Czech tradition.

Thank you.


Hello Joy,

Perhaps one of the below recipes is what you want.


Matzo Krimsel

3 matzos 
Dash of salt 
2 tablespoons chopped almonds 
2 tablespoons raisins 
3 large eggs, separated 
1/3 cup plus 2 tablespoons sugar 
1 lemon 
1/2 teaspoon cinnamon 
1/4 cup matzo meal 
Vegetable oil for frying 

1. Soak matzos in lukewarm water for a minute or two, and squeeze very dry. 
Crumble matzos into a bowl and stir in salt, almonds, raisins, egg yolks, 1/3 
cup sugar, juice and grated zest of the lemon, cinnamon and matzo meal. 
2. Beat egg whites until stiff, and fold into the matzo mixture. Refrigerate for 
30 minutes to 2 hours. 
3. Heat about 2 inches of oil in a medium pot over medium heat to about 375 degrees. 
Carefully place a heaping tablespoon of mixture at a time into oil, turning after 
about a minute. After a minute, when golden brown on each side, remove and drain. 
Sprinkle with the additional sugar, and serve with stewed dried plums and apricots. 
YIELD About 2 dozen 
(adapted from Joan Nathan's "Jewish Holiday Kitchen.") 
Krimsel Passover Muffins


Yield: 1 Servings 

2 c Matzo meal 
1 1/2 c Boiling water 
1/2 c Melted shortening 
4 Eggs 
1 ts Salt 
2 tb Sugar 

Preheat oven to 450 degrees. Dissolve salt and sugar in boiling water; pour over 
matzo meal. Mix well and let stand for 5 minutes. Add melted shortening and eggs; 
mix well. Pour into greased muffin tin (like cupcakes) and bake for 15 to 20 minutes 
in 450 degree oven. Let cool somewhat and serve (tastes good hot & cold).

Crestwood Barbecue Sauce

Crestwood Barbecue Sauce

4 quarts Campbell's Tomato Juice
1/2 pint Heinz apple cider vinegar
1 pint Worcestershire sauce
1/2 pound dark brown sugar
1 tablespoon salt
1 teaspoon black pepper
2/3 cup onion powder (not salt)
1/2 cup garlic powder (not salt)

Stir all ingredients together and bring to a boil. It is not necessary to boil for 
more than 2 minutes.

This was the sauce used by Elliot and Mildred Bennet when they owned Crestwood Barbecue 
in Waco. 


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