SUGAR ZWIEBACK
A German, twice-baked cookie with a crisp sugar crust.
Provided by Maria
Categories World Cuisine Recipes European German
Yield 24
Number Of Ingredients 10
Steps:
- Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
- In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
- Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
- With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.
Nutrition Facts : Calories 134.3 calories, Carbohydrate 25 g, Cholesterol 13.7 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 69.9 mg, Sugar 9 g
GRANDMA'S ZWIEBACK ROLLS
When Mother baked zweiback rolls-which means "twice baked"-she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Provided by Taste of Home
Time 1h
Yield 24 rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 27g carbohydrate, Fiber 4g protein.
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
ZWIEBACK CRUST
This is a great crust to use for your cheesecakes. Works great in springform pan.
Provided by Pat Duran
Categories Fruit Desserts
Time 15m
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 350^ Blend zwieback crumbs, sugar and butter . Press firmly over bottom and halfway up sides of 9-inch springform pan for cheese cake recipe or press firmly over bottom and up sides of 9-inch pie pan for pies. Bake for 8-10 minutes. Cool.
CHEESECAKE WITH ZWIEBACK CRUST
This old-fashioned recipe comes from the CH Guenther & Son 150th Anniversary Cookbook. I use this crust recipe quite a lot, because I just don't care for graham cracker crusts - but my go-to cheesecake filling recipe is Junior's Famous Cheesecake, #17927.
Provided by Pinay0618
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325. Roll zwieback fine, mix with 1 cup of sugar, cinnamon, and the melted butter, and set aside 1/4 of the mixture to sprinkle over the top.
- Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form.
- For the Filling: Beat eggs with sugar until light, add salt, lemon and vanilla. Stir in the cream, then add cheese and flour, mixing until smooth.
- Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth.
- 5 Pour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour.
- 6 Turn off heat, let stand in oven for 1 hour, or until cooled. Remove rim of spring form pan and place with tin bottom on serving plate.
Nutrition Facts : Calories 623.6, Fat 45.6, SaturatedFat 28.2, Cholesterol 209.6, Sodium 551.1, Carbohydrate 40, Fiber 0.2, Sugar 33.9, Protein 15.6
MRS. MARSHALL'S CHEESECAKE
Categories Cake Cheese Dairy Egg Dessert Bake Mother's Day Engagement Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and butter a 10-inch springform pan.
- Make crust:
- Stir together crust ingredients. Reserve 1/4 cup for topping and press remainder onto bottom and 1 1/2 inches up side of springform pan.
- Make filling:
- Beat cream cheese with a wooden spoon in a large bowl until smooth and creamy and add yolks 1 at a time, beating well after each addition. Beat in sugar, cream, flour, and vanilla. Beat whites with an eggbeater in another large bowl until they just hold stiff peaks and fold into cream-cheese mixture gently but thoroughly. Spoon filling into crust, smoothing top, and sprinkle evenly with reserved crumb mixture. Put springform pan in a shallow baking pan and bake cake on lowest rack of oven 1 hour. Turn oven off and open oven door 5 to 6 inches. Cool in oven 1 hour. Chill, covered, at least 3 hours. Remove side of pan and let cheesecake stand at room temperature 30 minutes before serving.
ZWIEBACK
This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)
Provided by Pamela
Categories Yeast Breads
Time 19m
Yield 36 buns
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm water and sugar; let rise.
- Scald milk and allow to cool.
- In a large bowl, combine milk, butter, yeast and salt.
- Beat in enough flour to make a stiff batter.
- Add more flour to make a smooth soft dough.
- Knead well.
- Cover and let rise until dough doubles in bulk.
- Form buns the size of a large walnut.
- Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
- Place on a greased pan.
- Let rise until doubled in bulk.
- Bake in 350 F oven for about 15-20 minutes.
Nutrition Facts : Calories 130.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.4, Sodium 108.2, Carbohydrate 16.7, Fiber 0.6, Sugar 0.2, Protein 2.8
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