Hello, list members - I received today the following inquiry and can't answer it myself. I have never heard of "Lunkuchen" and none of my cookbooks show a recipe for it. But it sounds intriguing and I know that many of you are much better acquainted with traditional GB-cooking than I am. Can you help? ------------------------------------------------------------------------------------- Dear Elfriede Grillmair, I came upon information on German-Bohemian baking posted by you at RootsWeb.com during a search for information on a recipe once made by my family, whose own ethnic German roots date back to the village of Tusina in what is now Checkoslovakia, many long years ago part of Austria-Hungary. At Christmas time my uncle would create a recipe I only know phonetically as "lun kuchen" which as I recall was not exactly baked but created by lining a deep crockery bowl with pieces of white bread, and carefully adding a mixture of milk, sugar, ground poppyseed, and (I am not sure) what other ingredients, if any. The "lunkuchens" then had to set up in a cold environment, and as I recall my uncle wrapped them and kept them in his unheated garage in St. Paul. Minnesota for a few days until ready to eat. I would greatly appreciate it if you had any knowledge of such a recipe if you could direct me in the right direction to discover the details, as I would like to re-create this now lost family tradition next holiday season. Thank you very much, and best wishes for a Merry Christmas. Paul Krebes ----------------------------------------------------------------------------------- Paul Krebes gives as his email address pkrbs@hotmail.com - in case you want to write to him directly, but I sure would like to know this recipe myself. Elfriede