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#21

Merchant
Central Maine
I'll try them. I'm definitely qualified. But I think I'll serve them over spaetzle.

I just checked the recipe and yup, they mention spaetzle. I'm even more qualified to make them than I knew since I'm of Prussian ancestry. They sound very interesting and I'm salivating.

Geez, it's been a long time since I've made sauerbraten. I think it's coming on time to make some.
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
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#22

Super Moderator
(10-28-2016, 07:14 PM)ShadowsDad Wrote: I'll try them. I'm definitely qualified. But I think I'll serve them over spaetzle.

I just checked the recipe and yup, they mention spaetzle. I'm even more qualified to make them than I knew since I'm of Prussian ancestry. They sound very interesting and I'm salivating.

Geez, it's been a long time since I've made sauerbraten. I think it's coming on time to make some.

I think it would be great with spaetzle. My mother in law was born in West Prussia, a part that I think is no longer in Germany. She's a great cook. Rouladen is another of her specialities, and an awesome sour cream pound cake. Cake for breakfast is very GermanSmile
#23

Merchant
Central Maine
I have always considered cake for breakfast good food. It musty be in my DNA, but mom and dad could never be convinced. I always tried to finagle a piece of cheesecake for b'fast when mom made one.

Will she divulge that sour cream cheesecake recipe? I don't need the calories, but I might as well die fat and content. :-)
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
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#24

Super Moderator
(10-29-2016, 02:03 PM)ShadowsDad Wrote: I have always considered cake for breakfast good food. It musty be in my DNA, but mom and dad could never be convinced. I always tried to finagle a piece of cheesecake for b'fast when mom made one.

Will she divulge that sour cream cheesecake recipe? I don't need the calories, but I might as well die fat and content. :-)

Its sour cream pound cake not cheesecake but she will share the recipe. Its made in a bundt pan and marble swirled chocolate and vanilla. Its a very dense cake that goes well with coffee....at breakfast. Here's a nugget of wisdom from my wife's Oma - english translation - Its important to have a second cup of coffee in the morning because you can't stand on only one leg.
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#25

Merchant
Central Maine
(This post was last modified: 10-29-2016, 10:51 PM by ShadowsDad.)
Whoops. I had cheesecake on the brain as I was typing. Yes, I meant pound cake. I love pound cake.

I hope it works with milk :-) . Coffee and I don't get along well any more. She might not understand since the plumbing is different.
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#26

Super Moderator
(10-29-2016, 10:48 PM)ShadowsDad Wrote: Whoops. I had cheesecake on the brain as I was typing. Yes, I meant pound cake. I love pound cake.

I hope it works with milk :-) . Coffee and I don't get along well any more. She might not understand since the plumbing is different.

Its excellent with milk. I'll work on getting that recipe.
#27

Super Moderator
ShadowsDad here is the recipe for the Sour Cream Pound Cake - the dust with icing sugar instruction at the bottom of the first card is done after baking, cooling and removing from the pan.  Also the instruction to mix cocoa into the reserved second half of the batter, use Nestle Nesquik chocolate syrup, there is no amount given so you just eyeball it.  If you use powdered cocoa you'll have to add more liquid as theory cocoa soaks up some moisture. Enjoy.

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#28

Merchant
Central Maine
(This post was last modified: 10-30-2016, 05:51 PM by ShadowsDad.)
Thanks!

Is the (+milk) after the sour cream for the cocoa, or is it an eyeball thing to get a proper batter?
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#29

Member
Austin, TX
(10-28-2016, 02:38 PM)ShadowsDad Wrote: Interesting on the carrot. I was given a tip for "tomato gravy" as this older Italian gent called it back in the '70s. Instead of sweetening the tomato gravy with sugar he suggested that I try vinegar. It works great and adds good brightening to sauce. I use my own garlic infused red wine vinegar for that.

An older southern Italian lady taught me that trick; not much and a very fine dice and it will take the edge off vs. adding sugar.

I will try the vinegar as well - everytime I visit this thread I end up hungry Smile
Kevin
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#30

Super Moderator
(10-30-2016, 05:44 PM)ShadowsDad Wrote: Thanks!

Is the (+milk) after the sour cream for the cocoa, or is it an eyeball thing to get a proper batter?

It would be after as an eyeball thing I think. I know my wife and mother in law both use the chocolate syrup so it's always just been a general remark that if you use cocoa powder you'll have to add more liquid.


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