Spatzle (Spaetzle Noodles)
Servings: 4
3 c Flour; unbleached 1 ts Salt
1/4 ts Nutmeg 4 Eggs; large, beaten
1/4 c Butter
Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup
water into middle of flour mixture, beat with a wooden spoon. Add enough
water to make the dough slightly sticky, yet
keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes, press the noodles
into a large pot full of boiling salted water. Cook noodles in the water
about 5 minutes or until they rise to the surface. Lift noodles out and
drain on paper towels. Brown noodles in melted butter over low heat.
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Sourdough Pancakes
Servings: 4
1/2 c Active starter
1/2 c Pancake mix
1 Large egg 1 tb Cooking oil
1/2 c Milk
1/2 ts Soda
Mix all ingredients well. Be careful not to over
mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
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Quick Sticky Buns
Servings: 24
------------buns------------ 1 1/4 c Milk
1/4 c Butter 3 1/4 c Flour
1/4 c Sugar 1 ts Salt
2 pk Yeast 1 Egg
----------topping----------- 1 c Brown sugar
1 1/2 ts Cinnamon 3/4 c Butter
2 tb Corn syrup 1 c Walnuts
Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour,
sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir
in rest of flour. Cover and rise until double (30 to 45 minutes).
Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients
on low until ingredients are melted and combined. Divide topping between
muffin cups. Stir down batter. Drop into muffin cups. Cover and rise
until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins
on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three
minutes then invert on waxed paper.
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