I love Zuspeis and I make it often. Even our little Jaro loves Donauschwaben food. Happy Easter! Andrea -------- Ursprüngliche Nachricht -------- Von: Eve <evebrown@gmail.com> Datum: 20.04.2014 13:19 (GMT+01:00) An: Rose Vetter <rosevetter@gmail.com> Cc: DVHH-L <donauschwaben-villages@rootsweb.com> Betreff: Re: [DVHH] tsuspice Thanks ladies - that is one of mom's things I didn't use to care much for, my dad LOVED it and mom fixed all the time.  Because I didn't like it, never paid much attention to how it was made, so now I can try it - knowing my hubby he would like it also. Eve On Sat, Apr 19, 2014 at 10:11 PM, Rose Vetter <rosevetter@gmail.com> wrote: > Hello Eve, > > Although Zuspeise is technically a vegetable side dish, the Donauschwaben > did not eat meat every day, and often had this alone as a main meal. > Zuspeis could be cooked out of many vegetables - green beans, green peas, > carrots, kohlrabi, vegetable squash, etc., simply by thickening it with an > Einbrenn (roux) and adding the appropriate herbs or seasoning.  Here are a > couple of examples: > > http://www.dvhh.org/cooking-donauschwaben-style/sides/Kohlrabi-Zuspeis~vetter.htm > > > http://www.dvhh.org/cooking-donauschwaben-style/sides/Kirpsezuspeis~vetter.htm > > Rose > > > > On 19 April 2014 18:37, Anne Dreer <dreera@sympatico.ca> wrote: > > > No Eve, > > Tsushpise in DS is  Zuspeise in High German. It means  a side dish, like > > vegetables with a meal. Those sauces I mentioned  were always served with > > the meat from the soup. Tomato sauce was also sometimes eaten with the > > Schuppnudle. > > Anne > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

I wish all of you, my "Donaschwaben Cousins" blessings from our Dear LORD. Barb

We are still making both the kohlrabi and the squash, following recipes that differ slightly from those given on the indicated websites. The elongated, white-skinned squashes (Ah schwowisch: Brotkerbs; English: vegetable marrow) are becoming less available at local farmers' markets, probably because very few people know what to do with them. We used to grow them in our tiny backyard garden, from seeds planted early in the spring. We also found that zucchini (we used overgrown ones from our garden) can be a reasonable substitute. We start out with frying the chopped onions in a little oil until translucent, with some salt and some sweet Hungarian paprika. We then add the finely cut pieces of squash. Usually they produce enough liquid so that no water needs to be added. At some point we add the very finely chopped dill (fresh from the garden is best!). Finally we stir in the red wine vinegar and sour cream - all "to taste" (unmeasured). Like all good things, it takes a little effort, but the result is well worth it. The 'Zuspeis' goes really well with just about any roasted or barbecued meat. Made a little milder (less vinegar and sour cream) it is excellent accompaniment to barbecued salmon steak (preferably wild, not farmed). Happy Easter! Nick -----Original Message----- From: donauschwaben-villages-bounces@rootsweb.com [mailto:donauschwaben-villages-bounces@rootsweb.com] On Behalf Of Rose Vetter Sent: 19-Apr-14 22:12 To: Anne Dreer Cc: DVHH-L Subject: Re: [DVHH] tsuspice Hello Eve, Although Zuspeise is technically a vegetable side dish, the Donauschwaben did not eat meat every day, and often had this alone as a main meal. Zuspeis could be cooked out of many vegetables - green beans, green peas, carrots, kohlrabi, vegetable squash, etc., simply by thickening it with an Einbrenn (roux) and adding the appropriate herbs or seasoning. Here are a couple of examples: http://www.dvhh.org/cooking-donauschwaben-style/sides/Kohlrabi-Zuspeis~vette r.htm http://www.dvhh.org/cooking-donauschwaben-style/sides/Kirpsezuspeis~vetter.h tm Rose On 19 April 2014 18:37, Anne Dreer <dreera@sympatico.ca> wrote: > No Eve, > Tsushpise in DS is Zuspeise in High German. It means a side dish, > like vegetables with a meal. Those sauces I mentioned were always > served with the meat from the soup. Tomato sauce was also sometimes > eaten with the Schuppnudle. > Anne > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Thanks ladies - that is one of mom's things I didn't use to care much for, my dad LOVED it and mom fixed all the time. Because I didn't like it, never paid much attention to how it was made, so now I can try it - knowing my hubby he would like it also. Eve On Sat, Apr 19, 2014 at 10:11 PM, Rose Vetter <rosevetter@gmail.com> wrote: > Hello Eve, > > Although Zuspeise is technically a vegetable side dish, the Donauschwaben > did not eat meat every day, and often had this alone as a main meal. > Zuspeis could be cooked out of many vegetables - green beans, green peas, > carrots, kohlrabi, vegetable squash, etc., simply by thickening it with an > Einbrenn (roux) and adding the appropriate herbs or seasoning. Here are a > couple of examples: > > http://www.dvhh.org/cooking-donauschwaben-style/sides/Kohlrabi-Zuspeis~vetter.htm > > > http://www.dvhh.org/cooking-donauschwaben-style/sides/Kirpsezuspeis~vetter.htm > > Rose > > > > On 19 April 2014 18:37, Anne Dreer <dreera@sympatico.ca> wrote: > > > No Eve, > > Tsushpise in DS is Zuspeise in High German. It means a side dish, like > > vegetables with a meal. Those sauces I mentioned were always served with > > the meat from the soup. Tomato sauce was also sometimes eaten with the > > Schuppnudle. > > Anne > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Happy Easter Everyone, "Ratschen" Holy Week in Banat (My Personal Recollection) by Nick Tullius http://www.dvhh.org/banat/literature/easter_tullius.htm Danube Swabian Easter Customs by Jacob Steigerwald http://www.dvhh.org/banat/literature/easter_steigerwald.htm Jody McKim Pharr DVHH.org Publisher

No Eve, Tsushpise in DS is Zuspeise in High German. It means a side dish, like vegetables with a meal. Those sauces I mentioned were always served with the meat from the soup. Tomato sauce was also sometimes eaten with the Schuppnudle. Anne

Anne would that be the same as something my mother called (pardon my botching of this, but how it sounds to me) Tsus spice? Eve On Sat, Apr 19, 2014 at 8:40 PM, Anne Dreer <dreera@sympatico.ca> wrote: > Hello Carol, > Tomato gravy = Paradeis Soss (tomato sauce) was very popular with the > standard DS ‘Supp un Fleisch’ Sunday noon meal. It was eaten with the > boiled meat, chicken or beef and the vegetables from the soup.. > Other sauces were Kapr Soss (dill sauce) Knofl Soss ((garlic sauce), or > horse radish. Horse radish was freshly grated, a little salt and vinegar > added and a thickened with sour cream. > If it was too hot for the children some of it was separated into a smaller > dish (before salt vinegar and sour cream was added) and a little boiling > soup added to it (abgebrüht) That took away some of the ‘sting’ . Then the > rest of the ‘fixin’s were added. That way we were able to eat it, too. > Since we came to Canada we sometimes use ketchup instead. > > Anne D. > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Hello Carol, Tomato gravy = Paradeis Soss (tomato sauce) was very popular with the standard DS ‘Supp un Fleisch’ Sunday noon meal. It was eaten with the boiled meat, chicken or beef and the vegetables from the soup.. Other sauces were Kapr Soss (dill sauce) Knofl Soss ((garlic sauce), or horse radish. Horse radish was freshly grated, a little salt and vinegar added and a thickened with sour cream. If it was too hot for the children some of it was separated into a smaller dish (before salt vinegar and sour cream was added) and a little boiling soup added to it (abgebrüht) That took away some of the ‘sting’ . Then the rest of the ‘fixin’s were added. That way we were able to eat it, too. Since we came to Canada we sometimes use ketchup instead. Anne D.

Hello Eve, Although Zuspeise is technically a vegetable side dish, the Donauschwaben did not eat meat every day, and often had this alone as a main meal. Zuspeis could be cooked out of many vegetables - green beans, green peas, carrots, kohlrabi, vegetable squash, etc., simply by thickening it with an Einbrenn (roux) and adding the appropriate herbs or seasoning. Here are a couple of examples: http://www.dvhh.org/cooking-donauschwaben-style/sides/Kohlrabi-Zuspeis~vetter.htm http://www.dvhh.org/cooking-donauschwaben-style/sides/Kirpsezuspeis~vetter.htm Rose On 19 April 2014 18:37, Anne Dreer <dreera@sympatico.ca> wrote: > No Eve, > Tsushpise in DS is Zuspeise in High German. It means a side dish, like > vegetables with a meal. Those sauces I mentioned were always served with > the meat from the soup. Tomato sauce was also sometimes eaten with the > Schuppnudle. > Anne > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message >

oops sorry - yes, probably got them mixed up. Eve On Sat, Apr 19, 2014 at 4:44 PM, <terryb@tcn.net> wrote: > > Thank you Rose. > > Terry > > On 19-Apr-14, at 3:24 PM, Rose Vetter wrote: > > Yes, that's the amount of sugar in the recipe. I suppose you could > reduce it. > Rose > > > On 19 April 2014 12:21, <terryb@tcn.net> wrote: > Yes! Thank you Rose ... this sounds very much like the recipe ... is > the sugar ingredient correct? > > Terry > > > On 19-Apr-14, at 2:58 PM, Rose Vetter wrote: > > Eve, you're probably thinking of Bubespitzle as another name for > Schupfnudel ;-) From Terry's description of Spitzbuben, this sounds > like a type of Linzer Torte. I looked in my recipe book "Unvergessene > Küche" and found a Spitzbuben cake recipe. Does this sound like your > mother's cake, Terry? > > 200 g butter > 250 g flour > 200 g sugar > dash of salt > grated rind of a lemon > spices as desired > > Combine all ingredients and knead into a smooth ball. Press two > thirds of the dough into a baking pan. Spread with rosehip (or other) > jam. Cover with a lattice made from the rest of the dough and bake at > 180°C for 20 minutes. Cool and cut into squares. > > Rose > > > On 19 April 2014 11:34, Eve <evebrown@gmail.com> wrote: > This is our family recipe: > > http://www.dvhh.org/cooking-donauschwaben-style/dumplings-noodles-pancakes/Schupfknoedel > ~brown-e.htm > > but it seems some others had some links posted for the same thing - it > is > also called Schupfknoedel > > Eve > > > > On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > > > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > > pastry and then a spread of lekwahr or jam over that with th top > layer > > of pastry in criss cross latice. My mother baked it in a large > > rectangular pan. I cannot find it in my mother's recipes. She knew > the > > recipe so well, I assume she just never felt it was necessary to > record. > > > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > > krammel pogatschen and strudel. I always liked the cheese strudel > more > > than the apple. > > > > I just love when the food recipes come around ... usually at > > Eastertime. It seems there usually was a different kind of baking > > prior to Easter. At Christmas there were more bars, squares and > > crescents at our house. Even candies which were wrapped and decorated > > the tree. > > > > Thank you all for the work and interest in this site. A Happy Easter/ > > Frolich Ostern to All. > > > > Terry (Miller) Blanchette > > Toronto > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word > 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com > with the word 'unsubscribe' without the quotes in the subject and > the body of the message > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Thank you Rose. Terry On 19-Apr-14, at 3:24 PM, Rose Vetter wrote: Yes, that's the amount of sugar in the recipe. I suppose you could reduce it. Rose On 19 April 2014 12:21, <terryb@tcn.net> wrote: Yes! Thank you Rose ... this sounds very much like the recipe ... is the sugar ingredient correct? Terry On 19-Apr-14, at 2:58 PM, Rose Vetter wrote: Eve, you're probably thinking of Bubespitzle as another name for Schupfnudel ;-) From Terry's description of Spitzbuben, this sounds like a type of Linzer Torte. I looked in my recipe book "Unvergessene Küche" and found a Spitzbuben cake recipe. Does this sound like your mother's cake, Terry? 200 g butter 250 g flour 200 g sugar dash of salt grated rind of a lemon spices as desired Combine all ingredients and knead into a smooth ball. Press two thirds of the dough into a baking pan. Spread with rosehip (or other) jam. Cover with a lattice made from the rest of the dough and bake at 180°C for 20 minutes. Cool and cut into squares. Rose On 19 April 2014 11:34, Eve <evebrown@gmail.com> wrote: This is our family recipe: http://www.dvhh.org/cooking-donauschwaben-style/dumplings-noodles-pancakes/Schupfknoedel ~brown-e.htm but it seems some others had some links posted for the same thing - it is also called Schupfknoedel Eve On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > pastry and then a spread of lekwahr or jam over that with th top layer > of pastry in criss cross latice. My mother baked it in a large > rectangular pan. I cannot find it in my mother's recipes. She knew the > recipe so well, I assume she just never felt it was necessary to record. > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > krammel pogatschen and strudel. I always liked the cheese strudel more > than the apple. > > I just love when the food recipes come around ... usually at > Eastertime. It seems there usually was a different kind of baking > prior to Easter. At Christmas there were more bars, squares and > crescents at our house. Even candies which were wrapped and decorated > the tree. > > Thank you all for the work and interest in this site. A Happy Easter/ > Frolich Ostern to All. > > Terry (Miller) Blanchette > Toronto > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

Yes! Thank you Rose ... this sounds very much like the recipe ... is the sugar ingredient correct? Terry On 19-Apr-14, at 2:58 PM, Rose Vetter wrote: Eve, you're probably thinking of Bubespitzle as another name for Schupfnudel ;-) From Terry's description of Spitzbuben, this sounds like a type of Linzer Torte. I looked in my recipe book "Unvergessene Küche" and found a Spitzbuben cake recipe. Does this sound like your mother's cake, Terry? 200 g butter 250 g flour 200 g sugar dash of salt grated rind of a lemon spices as desired Combine all ingredients and knead into a smooth ball. Press two thirds of the dough into a baking pan. Spread with rosehip (or other) jam. Cover with a lattice made from the rest of the dough and bake at 180°C for 20 minutes. Cool and cut into squares. Rose On 19 April 2014 11:34, Eve <evebrown@gmail.com> wrote: This is our family recipe: http://www.dvhh.org/cooking-donauschwaben-style/dumplings-noodles-pancakes/Schupfknoedel ~brown-e.htm but it seems some others had some links posted for the same thing - it is also called Schupfknoedel Eve On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > pastry and then a spread of lekwahr or jam over that with th top layer > of pastry in criss cross latice. My mother baked it in a large > rectangular pan. I cannot find it in my mother's recipes. She knew the > recipe so well, I assume she just never felt it was necessary to record. > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > krammel pogatschen and strudel. I always liked the cheese strudel more > than the apple. > > I just love when the food recipes come around ... usually at > Eastertime. It seems there usually was a different kind of baking > prior to Easter. At Christmas there were more bars, squares and > crescents at our house. Even candies which were wrapped and decorated > the tree. > > Thank you all for the work and interest in this site. A Happy Easter/ > Frolich Ostern to All. > > Terry (Miller) Blanchette > Toronto > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

This is our family recipe: http://www.dvhh.org/cooking-donauschwaben-style/dumplings-noodles-pancakes/Schupfknoedel~brown-e.htm but it seems some others had some links posted for the same thing - it is also called Schupfknoedel Eve On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > pastry and then a spread of lekwahr or jam over that with th top layer > of pastry in criss cross latice. My mother baked it in a large > rectangular pan. I cannot find it in my mother's recipes. She knew the > recipe so well, I assume she just never felt it was necessary to record. > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > krammel pogatschen and strudel. I always liked the cheese strudel more > than the apple. > > I just love when the food recipes come around ... usually at > Eastertime. It seems there usually was a different kind of baking > prior to Easter. At Christmas there were more bars, squares and > crescents at our house. Even candies which were wrapped and decorated > the tree. > > Thank you all for the work and interest in this site. A Happy Easter/ > Frolich Ostern to All. > > Terry (Miller) Blanchette > Toronto > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia

Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom pastry and then a spread of lekwahr or jam over that with th top layer of pastry in criss cross latice. My mother baked it in a large rectangular pan. I cannot find it in my mother's recipes. She knew the recipe so well, I assume she just never felt it was necessary to record. Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, krammel pogatschen and strudel. I always liked the cheese strudel more than the apple. I just love when the food recipes come around ... usually at Eastertime. It seems there usually was a different kind of baking prior to Easter. At Christmas there were more bars, squares and crescents at our house. Even candies which were wrapped and decorated the tree. Thank you all for the work and interest in this site. A Happy Easter/ Frolich Ostern to All. Terry (Miller) Blanchette Toronto

Love you right back! Rose Mary -----Original Message----- From: Margaret Woody Sent: Saturday, April 19, 2014 8:56 AM To: 'Rose Vetter' ; 'DVHH-L' Subject: Re: [DVHH] Thank you, Jody and Rose Mary! Hey-Hey, I'll second that! Thank you to our Wonderful DS Folks--We Love You! Margaret Fischler-Woody Atlanta, Georgia, USA -----Original Message----- From: donauschwaben-villages-bounces@rootsweb.com [mailto:donauschwaben-villages-bounces@rootsweb.com] On Behalf Of Rose Vetter Sent: Thursday, April 17, 2014 8:27 PM To: DVHH-L Subject: [DVHH] Thank you, Jody and Rose Mary! We need to remind ourselves now and then that our dedicated, talented webmaster, Jody McKim Pharr, is quietly working behind the scenes, constantly updating and redesigning the DVHH web pages and adding new material, working into the wee hours of the night. The new Cooking section is only one of the projects she's working on, so stay tuned for more to come! Thank you, Jody, for all you do to keep our Danube Swabian heritage vibrant! Dear Rose Mary, now that Anne Dreer and I, a pair of old-timer DS gals, are attempting to fill your shoes, I have come to realize how much love, work and effort you must have put into assembling, correcting and editing recipes, not to mention the many e-mails that must have gone back and forth between you and Jody, before the rest of us saw the finished product on the website. Thank you on behalf of all of us! Rose Vetter ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com

Thank you, Rose. I could never have done it without Jody. It was my pleasure. Have fun with your new DVHH job! Rose Mary -----Original Message----- From: Rose Vetter Sent: Thursday, April 17, 2014 8:26 PM To: DVHH-L Subject: [DVHH] Thank you, Jody and Rose Mary! We need to remind ourselves now and then that our dedicated, talented webmaster, Jody McKim Pharr, is quietly working behind the scenes, constantly updating and redesigning the DVHH web pages and adding new material, working into the wee hours of the night. The new Cooking section is only one of the projects she's working on, so stay tuned for more to come! Thank you, Jody, for all you do to keep our Danube Swabian heritage vibrant! Dear Rose Mary, now that Anne Dreer and I, a pair of old-timer DS gals, are attempting to fill your shoes, I have come to realize how much love, work and effort you must have put into assembling, correcting and editing recipes, not to mention the many e-mails that must have gone back and forth between you and Jody, before the rest of us saw the finished product on the website. Thank you on behalf of all of us! Rose Vetter ------------------------------- To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com

Yes, that's the amount of sugar in the recipe. I suppose you could reduce it. Rose On 19 April 2014 12:21, <terryb@tcn.net> wrote: > Yes! Thank you Rose ... this sounds very much like the recipe ... is the > sugar ingredient correct? > > Terry > > > On 19-Apr-14, at 2:58 PM, Rose Vetter wrote: > > Eve, you're probably thinking of Bubespitzle as another name for > Schupfnudel ;-) From Terry's description of Spitzbuben, this sounds like > a type of Linzer Torte. I looked in my recipe book "Unvergessene Küche" > and found a Spitzbuben cake recipe. Does this sound like your mother's > cake, Terry? > > 200 g butter > 250 g flour > 200 g sugar > dash of salt > grated rind of a lemon > spices as desired > > Combine all ingredients and knead into a smooth ball. Press two thirds of > the dough into a baking pan. Spread with rosehip (or other) jam. Cover > with a lattice made from the rest of the dough and bake at 180°C for 20 > minutes. Cool and cut into squares. > > Rose > > > On 19 April 2014 11:34, Eve <evebrown@gmail.com> wrote: > This is our family recipe: > http://www.dvhh.org/cooking-donauschwaben-style/dumplings- > noodles-pancakes/Schupfknoedel~brown-e.htm > > but it seems some others had some links posted for the same thing - it is > also called Schupfknoedel > > Eve > > > > On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > > > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > > pastry and then a spread of lekwahr or jam over that with th top layer > > of pastry in criss cross latice. My mother baked it in a large > > rectangular pan. I cannot find it in my mother's recipes. She knew the > > recipe so well, I assume she just never felt it was necessary to record. > > > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > > krammel pogatschen and strudel. I always liked the cheese strudel more > > than the apple. > > > > I just love when the food recipes come around ... usually at > > Eastertime. It seems there usually was a different kind of baking > > prior to Easter. At Christmas there were more bars, squares and > > crescents at our house. Even candies which were wrapped and decorated > > the tree. > > > > Thank you all for the work and interest in this site. A Happy Easter/ > > Frolich Ostern to All. > > > > Terry (Miller) Blanchette > > Toronto > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message > > >

Eve, you're probably thinking of Bubespitzle as another name for Schupfnudel ;-) From Terry's description of Spitzbuben, this sounds like a type of Linzer Torte. I looked in my recipe book "Unvergessene Küche" and found a Spitzbuben cake recipe. Does this sound like your mother's cake, Terry? 200 g butter 250 g flour 200 g sugar dash of salt grated rind of a lemon spices as desired Combine all ingredients and knead into a smooth ball. Press two thirds of the dough into a baking pan. Spread with rosehip (or other) jam. Cover with a lattice made from the rest of the dough and bake at 180°C for 20 minutes. Cool and cut into squares. Rose On 19 April 2014 11:34, Eve <evebrown@gmail.com> wrote: > This is our family recipe: > > http://www.dvhh.org/cooking-donauschwaben-style/dumplings-noodles-pancakes/Schupfknoedel~brown-e.htm > > but it seems some others had some links posted for the same thing - it is > also called Schupfknoedel > > Eve > > > > On Sat, Apr 19, 2014 at 2:21 PM, <terryb@tcn.net> wrote: > > > Does anyone have a recipe for 'schpitzbuben teig'. It has a bottom > > pastry and then a spread of lekwahr or jam over that with th top layer > > of pastry in criss cross latice. My mother baked it in a large > > rectangular pan. I cannot find it in my mother's recipes. She knew the > > recipe so well, I assume she just never felt it was necessary to record. > > > > Favorites of mine were saltz kippfel. apfel bite, caisse kuchen, > > krammel pogatschen and strudel. I always liked the cheese strudel more > > than the apple. > > > > I just love when the food recipes come around ... usually at > > Eastertime. It seems there usually was a different kind of baking > > prior to Easter. At Christmas there were more bars, squares and > > crescents at our house. Even candies which were wrapped and decorated > > the tree. > > > > Thank you all for the work and interest in this site. A Happy Easter/ > > Frolich Ostern to All. > > > > Terry (Miller) Blanchette > > Toronto > > > > > > ------------------------------- > > To unsubscribe from the list, please send an email to > > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > > without the quotes in the subject and the body of the message > > > > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > > > ------------------------------- > To unsubscribe from the list, please send an email to > DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' > without the quotes in the subject and the body of the message >

This might help: http://www.schwaebisch-englisch.de/ Glenn Schwartz President, Zichydorf Village Association (http://zichydorfonline.org) Searching: Schwartz, Kleckner, Schönherr in Zichydorf, Banat; Schüssler, Millecker, Lenhardt in Kudritz, Banat; Schwartz, Kory, Pierson/Person in Morawitza, Banat; Kalupsky/Chalupsky in Blumenthal, Banat; Bardua, Kandel, Heuchert in Kolomea, Galicia; Kuntz, Holzer, Kraft, Wolfe, Folk (Volk) in Kutschurgan, Russia; Macht in Volga, Russia. Email: gschwartz@accesscomm.ca On 18/04/2014 4:11 PM, Barb D wrote: > Awhile ago people were looking for a list of words. I think in the swabian > dialect. > Did anyone ever find it and if so I would really love to have a copy. > Thanks , Barb Dannenberg > > > > > -----Original Message----- > From: donauschwaben-villages-request@rootsweb.com > Sent: Wednesday, October 23, 2013 2:00 AM > To: donauschwaben-villages@rootsweb.com > Subject: DONAUSCHWABEN-VILLAGES Digest, Vol 6, Issue 265 > > > > > > To respond to a Digest Mode message, click reply, CHANGE THE SUBJECT LINE TO > REFLECT THE TOPIC - then delete any postings/text not specific to the > message you are responding to. Otherwise it could cause your message to be > too long and not get posted. Your cooperation is appreciated. > > > > > > Today's Topics: > > 1. Re: Language in Swabian dialect (Hans Kopp) > 2. Re: Language in Swabian dialect (Helga Kiely) > 3. Re: Language in Swabian dialect (Eve) > 4. Seamstress in Sch?ndorf (Lori Straus) > 5. Re: Language in Swabian dialect (Noelle Giesse) > 6. unssubscribe (John Frey) > 7. Re: Language in Swabian dialect (Nick Tullius) > 8. Vag, Moch (Mach, Mack) Turatsek (Duratchek) Szuss families > (sharon1215@comcast.net) > 9. Re: Language in Swabian dialect (Eve) > > > > > > > > > ------------------------------- > To unsubscribe from the list, please send an email to DONAUSCHWABEN-VILLAGES-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message > >

Would you, please, send me a copy of the Speisekarte, My husband and his family were also in the camp. Would you, please, send me a copy of the Speisekarte, My husband and his family were also in the camp. Thank you, Margaret Rally