dreilly

Penzey's 4/S Seasoned Sea Salt -- awesome

Marcel, I am the daughter of German immigrants. My grandmother would come to live with us six months out of the year when I was a child. I spoke little German, and she spoke equally little English. I remember her making Broetchen, mixing the dough with great vigor with a wooden spoon. I recently tracked down the recipe from my mother, and it is listed below. I have yet to try the recipe -- the instructions are minimal, so it might take a couple of iterations to get it right. I will post my results if I can get around to baking them soon-- if anyone else tries this recipe, I wopuld love to hear about your experience! Doris Oma's Broetchen (German Rolls) Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 1 tsp sugar 1 package dry yeast 3/4 cup water 3/4 cup milk 4 cups flour 1 teaspoon salt Mix warm water, sugar, milk and dry yeast and let rise for 10 minutes. Heat 3/4 cup water and 3/4 cup milk in a saucepan until warm. Sift flour and salt onto pastry board. Make a groove in the flour and mix in yeast mixture and then warmed milk and water. Knead or beat with wooden spoon vigorously for approximately 10 minutes until dough makes air bubbles and is soft and smooth. Let rise for approximately 1 hour or until doubled in volume. Shape into round rolls and let rise again for 10 minutes. Bake in 400 degree oven for 20-25 minutes. Brush with water for crispness.

As much as I would love to have a cookbook collection that I am embarrased about....space limitations and frequent moves prevent it. My need is filled by going to the library. Many times you can get on the request list for new cookbooks, but often what is on the shelves includes a few classics. I will read them like a book, make a list of the recipies I would like to make from the book, and sometimes photocopy or scan selected recipes.

I have a bottle of recently purchased pomegranate molasses in the fridge. So far I have only made this vinaigrette -- the flavor is outstanding. I plan to make Paula Wolfert's Muhammara (Red Pepper-Pomegranate Molasses-and-Walnut Dip). Any ideas for other vegetarian uses, sweets included?

A batch of Cinnamon-Hazelnut Biscotti are sitting in my freezer to be given as gifts for Christmas. I would like to make them a bit more special by dipping each cookie half in chocolate. Some sources call for adding butter to chocolate melted in the microwave, others add some wax (does that sound tasty or what?) I have a hunk of semi-sweet chocolate just waiting for the treatment. Any hints? Much appreciated... Doris