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

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 ------------------------------- 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