Dutch Strickle Sheets Recipes

Steps:

• Preheat oven to 350F and lightly grease cookie sheets.
• Beat eggs and add brown sugar.
• Sift flour, baking powder and salt together; add to egg mixture and blend thoroughly.
• Add walnuts.
• Drop from teaspoon onto prepared cookie sheet, 1/2" apart and bake for 12 minutes.

Steps:

• Place first three ingredients in a bowl; pour boiling water over the top and let stand five minutes.
• Drain off the water and again cover with boiling water; let stand ten minutes.
• Pour into a muslin bag and drain overnight.
• Add vinegar, sugar and salt; boil for 20 minutes.
• While hot, pour into sterilized jars and seal.

Steps:

• Sift both flours into a food processor and sprinkle salt over. Set aside.
• Whisk whole eggs in a small bowl, and then whisk in oil and water.
• With the food processor running, pour in the egg-oil mixture slowly.
• Add the egg yolk as the mixture begins to form into a ball.
• Process until the dough is a buttery color and forms into a smooth ball, which should take about 30 seconds. DO NOT OVER-MIX.
• Remove dough from food processor and knead it with your hands for a minute.
• Form it back into a ball. Wrap with plastic wrap and let it rest for 20 - 30 minutes.
• Place dough on a lightly-floured surface and divide into four equal balls. Keep unused dough wrapped in plastic while you work, to prevent it from drying up.
• Lightly flour one of the dough balls and form into a disc.
• Feed it through a pasta machine roller set at the thickest setting (No. 1); repeat.
• Fold the dough strip into thirds or quarters to create a square.
• Feed the dough strip through the pasta machine six times, flouring as needed and decreasing thickness by one setting each time, ending at number 5 or 6, depending on the thickness desired.
• Cut dough into 13 inch long strips while soft.
• Dry strips on a rack or on a board for at least 15 minutes.
• Repeat with remaining 3 balls of dough.
• Use immediately. Or dry the strips completely (at least 24 hours) and store in a large re-sealable food storage bag for up to 3 days.

Steps:

• Preheat oven to 400°F.
• Spread butter over bottom and sides of an unheated 10" skillet.
• Sift flour and salt together.
• Beat eggs thoroughly; add flour alternatively with milk a little at a time.
• Beat until smooth and pour batter into prepared frying pan.
• Bake for 10 minutes; reduce heat to 350F and bake for 10 to 15 minutes more.
• The pancake should puff up at the sides and be crisp and golden.
• Sprinkle with powdered sugar and lemon juice; roll up like an omelet.
• Serve on a hot platter.

Steps:

• Boil potatoes in their jackets until soft; remove skins and put potatoes through a ricer into a bowl and add salt, eggs, flour, 2/3 cup of bread crumbs and nutmeg.
• Mix thoroughly.
• Form mixture into dry balls about the size of walnuts (if mixture is too moist, add more bread crumbs).
• Drop the balls into boiling salted water.
• When balls come to the surface, allow to boil uncovered for three minutes.
• Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.
• Remove balls from liquid to a hot platter and pour over them a dressing made as follows: brown butter in skillet, add bread crumbs and onion and cook for several minutes.

Steps:

• Melt fat in a large pan and brown onion; reduce heat.
• Season meat with salt and pepper; add to pan.
• Add sauerkraut and cover with boiling water.
• Cook slowly for 2 hours or until meat is tender.
• Make dumplings; sift flour baking powder and salt together.
• Beat egg, add milk and stir into dry ingredients.
• Drop by spoonfuls into the hot sauerkraut and cover the pot tightly.
• Cook for 15 minutes without lifting the cover.