Semmelkratzet (semmelschmarren)
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Semmelkratzet (semmelschmarren)
  German  
Last updated 6/12/2012 1:22:36 AM. Recipe ID 55302. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Semmelkratzet (semmelschmarren)
 Categories: German
      Yield: 4 Servings
 
      4    Stale rolls ('Batzenstiegen'
           -or 'Zopfbrotschnitten'*),
           Thinly sliced
      3    Eggs
    1/4 l  Milk (1 cup plus 1 Tbsp)
    100 g  Raisins (3 1/2 oz)
     60 g  Butter (1/4 cup)
           Cinnamon and sugar for
           -dusting
 
  Mix the eggs with the lukewarm milk until smooth and pour over the
  rolls and raisins.  Let the liquid soak in. Then saute the mixture in
  plenty of butter and dust with sugar and cinnamon. Serve with stewed
  apples.
  
  Serves 4.
  
  [*Note:  The Viennese version of Zopfbrot has a sweetish, lightly
  yellow dough, and tastes similar to what is here sold under the name
  of 'egg knot roll'. K.B.]
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
  Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
  Karin Brewer) Posted 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 55302 (Apr 03, 2005)

[an error occurred while processing this directive]