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| RECIPE FOR GERMAN STRICKLE SHEETS |
Title: German Strickle Sheets Category: Penn Dutch Serves: 1
Ingredients:
| 2.00 | c | Sugar | | 4.00 | T | Butter | | 1.00 | x | *dissolved in: | | 4.00 | c | Milk | | 1.00 | x | Flour | | 4.00 | ea | Egg, well beaten | | 1.00 | c | Yeast | | 0.50 | c | Water, lukewarm | | 1.00 | t | Salt |
Instructions: Scald milk and add the eggs and butter.
When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter.
Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours.
After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again.
When well-raised, roll dough to one inch thickness and cut in biscuit shapes.
Allow to rise a second time.
Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce.
Bake at 400-F about 20 minutes.
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