Title: German Strickle Sheets
Categories: Penn Bread
Yield: 1 Servings
| 2 | c | Sugar |
| 4 | tb | Butter |
| | | *dissolved in: |
| 4 | c | Milk |
| | | Flour |
| 4 | | Egg, well beaten |
| 1 | c | Yeast |
| 1/2 | c | Water, lukewarm |
| 1 | ts | Salt |
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.