Friday, December 08, 2017

When I grew up in Germany, my mother would once in a great while make dampfnoodel. It's a yeast concoction that can be sweet or savory and is served warm. My mother always claimed it was to time consuming for her. Bless her, my mother is not a patient cook and often gets set in her ways. But she is 77 yrs and is entitled to her ways. Anyway... I felt like making dampfnoodel; one of many recipes I took with me when we moved around the world. When we lived in Zweibruecken in Germany there was a street vendor who had them out on the "sidewalk" around noon every day during the cold weather season. He displayed them on large warming pans and offered them on a butter/salty tray. I often bought them and snacked on them while taking my kids for a walk at the Rose garden there.

Zweibruecken was famous for it's rose gardens and it's race horses and tracks. We often fed the feathered folks at the gardens and my daughter almost always got chased by the geese... only her. Maybe they saw her as competition since she was at the time closest their size. Anyway... dampfnoodel.

I made the dough in the stand mixed cause it gets a bit messy at first. Then work it into balls that I lay around the Paella pan I use for that purpose.

It has to sit and raise a bit. I heat butter, sugar and milk and pour that over the raised dough...

you can just see the milk sitting there in the bottom. That is because the raised dough sucked it all up like a sponge. Then you bake it for like 25 to 35 minutes and it soaks up all of the fluids.

All done! Like I said in Zweibruecken they are served on a bed of butter and salt and the bottom is really crisp. My mom served it with a rum sauce over the top or vanilla custard, slightly warm. It always is a meal, seldom a dessert, because it is heavy and filling. ..but so yummy! ..and no we didn't have any yet, because my hubby got greedy and ate strawberry cream pie and I had crock pot sweet potato and some broccoli for lunch. So to my hubby's dismay I portioned them and packed them away in containers that can be reheated tomorrow or the next few days.
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Member Comments About This Blog Post
    1172 days ago
    I'm with hubby - I would be dismayed to have it packed away in reasonable portions! This looks delicious, and what wonderful memories you have to go with it!
    1175 days ago
    Love German cooking
    Bienenstich, almond crescents, eisbien, red cabbage, grated potato-cakes, Kassler, speck, Liptauer, beef Tartar etc
    1176 days ago
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