Tropicalsenior

Everything looks delicious and there is nothing at all wrong with the pictures. They look great.

Me, too. Otherwise they are impossible to cut and fit into the dish.

It holds together better because the lasagna sheets absorb more of the excess liquid. I much prefer them now to the curly edge. I like to make it the day before with just a little extra moisture in the sauce so that the noodles absorb the moisture and get a little more flavor.

I try to use them within 4 days. After that they do seem to toughen up. I love pickled eggs so I really don't let them get tough.

It is a pretty standard pickling brine. 1/2 cup white vinegar 3/4 cup beet juice 1/4 cup sugar 8 whole cloves 8 whole allspice berries 1 teaspoon whole peppercorns 1 large bay leaf 1/2 teaspoon salt

Ready to go in the refrigerator for deviled eggs later this week. Top half, Beets, bottom half, eggs.

I have often pickled beets and eggs together and used the pickled eggs to make deviled eggs. The red eggs are pretty and it gives them a definite pop of flavor. I was thinking of making some this week and if I do I'll post a picture.

Thank you for the suggestion but living in Costa Rica, I feel lucky when I can find the baby food and just plain dried prunes. If you do make your own prune mixture, make it on the liquid side. Let me know how your bread turns out.

I think that you will like it because it is not cloyingly sweet like other fruit breads. The one thing that makes it uniquely Schnitzbrote is the anise flavor. Without that, it is just plain fruit bread.

To make the baby food mixture, I think that I would probably use the dried and cook them as @Darienne said. This recipe is pretty forgiving and you can substitute any kind of dried fruit that you like. If I have it on hand I also like to add homemade candied citrus peels.

By the way, if anyone has a foolproof recipe for the real Schnitzbrote, I would dearly love to have it.

No matter what ideas I try, I always go back to the Old Faithful. Mayonnaise, mustard, pickle relish, salt, and pepper. I do like this idea and I will try it next time. I came across this 'recipe' the other day on the internet and although it probably belongs in the bad ideas topic I thought you might enjoy it.

The raisins that we get here are just dried grapes. In the picture above, these raisins have been plumped in rum. I don't like putting the dried raisins in anything because they draw out the moisture of whatever you are baking. I always keep them in a jar in the refrigerator covered with rum. Once in awhile I can get these raisins here and they are delicious. Much better than the dried little bullets that you usually have to buy. Yes. Problem is that prunes are not that common round here. I might mush up some 杨梅 (yáng méi), a local fruit instead. That would probably work for the baby food but for the dried prunes you could substitute any other dried fruit that you want. I checked on the amount of the baby food that I use and it says that it has 113g.

Yes it is, thank you. I will correct it. Unfortunately, when I wrote the recipe I wrote it just for my archives and had no plan to share it.

Sorry to be so late with this but I hope you enjoy it as much as I do.

There is a story behind this bread. My German grandmother always used to make Schnitzbrote every Christmas, but the Schnitzbrote that she made was the real German yeast bread. It is a very dark heavy yeast bread. I loved it but I was the only one in the family that did so I got all the bread that she sent to the family. Wrapped in foil it would keep for months in the refrigerator. Grandma, being very old school never wrote down a recipe so hers was lost forever. Years later, when recipes became available on the internet I tried every one that I could find. I've never had so many back-to-back failures in my life. One batch came out so hard that we thought about keeping them for self-defense in case someone broke in the house we could beat them to death with the loaves. Not one to give up easily, I decided to incorporate the flavors in a quick bread and this is the recipe that I developed. It has quickly become my favorite quick bread.

Quick Schnitzbrot 1 1/2 cup all purpose flour flour 1 cup sugar 1 teaspoon soda 1/2 teaspoon salt 1 1/2 tablespoons anis seed 1 teaspoon cinnamon 1/4 teaspoon cloves 1 egg 1/2 cup milk 1 small jar baby food, prunes 1/4 cup cooking oil 1/4 cup chopped dried prunes 1/4 cup chopped dates or dried figs 1/4 cup rum soaked raisins 1/2 cup chopped nuts Combine sugar, flour, soda, salt and spices and mix well with a whisk.Combine milk, egg, baby food and oil and mix until egg is well incorporated. Chop prunes and dates and coat with flour; mix into flour mixture. Very gently combine liquid, raisins and flour mixture. Pour into greased 9" x 5" loaf pan and bake at 350 degreesF for 1 hour.

Is there a way to whisper in print? I like it, too.

For me it is more like a glorified spam. Next time I make it I'm going to try half beef and half pork. The texture is totally different than meatloaf and that's why you have to follow the directions explicitly.

This is a rabbit hole well worth falling down. This post by @Duvelpretty much explains It all. If you decide to make it, follow the directions to the letter. Method is everything.

What a great example of perfectly cooked shrimp. I can almost taste their juicy crunch.

Last night was kind of an international mishmash. I made @Duvel's Leberkäse and I was finally very happy with the result. Perfect texture and great taste. I served it with polenta, mushroom gravy, and popovers. With Greek bean salad with a balsamic dressing. For dessert, I made a Mock Snitzbrote.

I just found this thread. Wow! It sounds like your dad will be on his feet in no time and your mother, too. Too bad she missed out on all the good food. I too have wondered where you were and I missed your posts. Welcome back and I am glad that everything seems to be back on track for you and your parents.

I followed the recipe in my post. I think the problem was that I didn't work fast enough and it got too puffy before it got in the oven. My kitchen is also pretty hot but it's a recipe from the Middle East so I don't imagine that they have it any better. It is something that I will try again. The Taste overrides the appearance.

I'm getting a little tired of making my Sunday meat buns so I went out on a limb and tried something new. Cheese Fatayer. They are supposed to look like little boats. If anyone tries using mine for boats they are going to die. The only thing they have going for them is the taste. They are delicious. Served with a big green salad for dinner, they should be great. Ready to bake, still looking like boats. Right out of the oven, more like a raft.