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GERMAN STRICKLE SHEETS

Category:    Bread
Yield:1 servings
 
      2 c  Sugar                               4    Egg, well beaten
      4 tb Butter                              1 c  Yeast
           *dissolved in:                    1/2 c  Water, lukewarm
      4 c  Milk                                1 ts Salt
           Flour                          
 
  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.
  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
  Press, 1936.
 

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