Oh, and Darlene, I forgot to add, the Knoedel are not deep fried, at least not my mom's or any I have seen made. They are dropped in boiling water just long enough to float and then transferred to a fry pan with the cream of wheat/breadcrumbs with sugar and lightly toasted. Eve On Wed, Aug 30, 2017 at 11:03 PM, Eve <[email protected]> wrote: > My mom made zwetschknoedel (spelling?) also - a favorite of all of > us.....except for that cooked plum. I loved plums but hated them cooked > and I would always pull it out and just eat the dough. So one day I talked > my mom in making it with apple chunks - and that became the new normal for > us. Of course now I'm craving the plum ones LOL. My mom never felt they > were a lot of work and it was always a mainstay after big holiday dinners > as mom would always use the left over mashed potatoes to make them with - > instead of ricing more potatoes and they were the best. She also used > fried cream of wheat where most used bread crumbs. > > One other thing was apricots, enough so that my daughter always thinks of > my mom when she sees them at the store. The thing was even though I grew up > in the city of Flint, my parents grew every kind of fruit tree, had an > amazing garden with strawberries, raspberries, blackberries and currents - > cannot recall them ever growing blueberries though. Occasionally we would > end up with 3 or 4 chickens running around in that garden - which I made > the stupid mistake of naming - I learned my lesson when Henrietta ended up > on the table and I don't think it ever went unmentioned whenever chicken > was served after that. > > Well there is a few crazy memories from me. I have a family recipe > scrapbook that I've made up and plan to make smaller copies for my kids > along with a page I just got them all to fill out with their favorite food > memories. It tickled me pink the "oma food" that was mentioned - > especially the funny crazy spellings of their versions of it - the funniest > was my son mentioning Chicken Peppercouch - which unfortunately was on his > "yuk" list but on my daughter's favorite list along with the correct > spelling. They also all mentioned the plum/apple doughy things. I'm > hoping this printed up list I'm using in the books with the actual names > will be a great memory for them. > > > My sentimental journey is over for today - thanks for encouraging the > memories! > > Eve > > > On Wed, Aug 30, 2017 at 7:14 PM, Darlene Dimitrie <[email protected] > > wrote: > >> I think my grandmother made these. They were a lot like Paczkis >> (pronounced poonchkey at least in the Windsor-Detroit area) like you said. >> >> The difference was that Grandma's were much denser, kind of like a hockey >> puck, and a bit smaller. >> >> I went to the link you have Monika. The article talks about the writer >> thinking that apricot jam is the original filling in her opinion. This >> helps explain why my mom was so stuck on apricot jam from toast to these >> krapfen, cookie filling and palacintas. Apricots and apricot jam were >> revered at the same level as zwetschken (qwetsche). >> >> My mother made these things too, that had a zwetschken (prune plum) in >> the middle and some kind of floppy thin dough around it. I think they were >> deep fried and were a lot of work to make. One time she made us a whole >> bowlful, and the lady that cleaned my house found them in the fridge and >> thought they were rotted cooked potatoes and threw them all out! I never >> had the guts to tell my mom. >> >> -- >> Darlene >> http://www.dvhh.org/membership/associates.htm#D >> >> >> >> Monika via DONAUSCHWABEN-VILLAGES wrote: >> >>> I'm a new subscriber and missed the original thread but I'm surprised >>> that people aren't familiar with krapfen. My mother and grandmother >>> always made the filled ones for fasching (fat Tuesday) when they are >>> called faschingskrapfen. >>> >>> Where I live there is a large Polish community and they make them at the >>> same time, calling them paczki. They are sold in all the supermarkets. >>> >>> M >>> >>> https://californiagermans.com/2014/02/19/sacher-faschingskrapfen/ >>> >>> (I'm not in California, I just happened to find this.) >>> >>> -----Original Message----- From: Eve via DONAUSCHWABEN-VILLAGES >>> Sent: Wednesday, August 30, 2017 8:27 AM >>> To: Kelly Dazet >>> Cc: [email protected] >>> Subject: Re: [DVHH] Uncaught bounce notification >>> >>> I would agree with you in regard to Krapfen, my mother made them often >>> and >>> sometimes without the filling. They were the best when warm with a very >>> light dusting of powdered sugar. I have my mom's recipe and intend to >>> try >>> them one of these days. >>> >>> Eve >>> >>> On Wed, Aug 30, 2017 at 2:07 AM, Darlene Dimitrie via >>> DONAUSCHWABEN-VILLAGES <[email protected]> wrote: >>> >>> I'm not sure what happened here, but I found this message buried deep in >>>> several hundred error messages in the "owner" email address for the DVHH >>>> list. I don't think it went out to the list, so I am sending it now. >>>> Kelly, my apologies for this message taking so long to be posted. >>>> To the mailing list, I realize that this message refers to email >>>> conversations held a couple of months ago, but felt I should send it >>>> anyway. >>>> Darlene >>>> >>>> >>>> > >>>> > >>>> > >>>> > ---------- Forwarded message ---------- >>>> > From: Kelly Dazet <[email protected]> >>>> > To: "[email protected]" < >>>> > [email protected]> >>>> > Cc: >>>> > Bcc: >>>> > Date: Wed, 21 Jun 2017 00:27:50 +0000 >>>> > Subject: Krapfen >>>> > Hi everyone, >>>> > >>>> > This is a very interesting thread, about "Grappa/Grapfen/Krapfen"! >>>> Thanks >>>> > for sharing! >>>> > >>>> > I asked my German wife (from Heidelberg) if she had heard of >>>> Grapfen, > and >>>> > she said that she had not, but that the recipe sounds like a >>>> beignet, > the >>>> > French pastry that they serve at Cafe Dumonde in New Orleans. >>>> > >>>> > Out of curiosity I googled Krapfen and it was described as a beignet- >>>> like >>>> > pastry, which sometimes comes in the form of a "Berliner" (Bismarck " >>>> with >>>> > a filling and powdered sugar coating. >>>> > >>>> > Regards, >>>> > >>>> > Kelly >>>> > >>>> > Sent from my iPad >>>> > >>>> > >>>> >>>> >>>> ------------------------------- >>>> To unsubscribe from the list, please send an email to >>>> [email protected] with the word 'unsubscribe' >>>> without the quotes in the subject and the body of the message >>>> >>>> >>> >>> >>> > > > -- > Syrmia Regional Coordinator > http://www.dvhh.org/syrmia > -- Syrmia Regional Coordinator http://www.dvhh.org/syrmia