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Bread Dumplings

4 cups flour - unsifted )

2 tsp. baking powder ) sift together into a bowl

4 tsp. salt )

1 cup milk )

4 eggs ) beat together with mixer

2 tbls. oil )

3 slices of bread, toasted, buttered and cubed

Add milk/egg mixture to dry ingredients; beat well. Then add cubed toast. Beat some more. Put on floured bread board, knead lightly into a long roll. Cut into pieces about 3" long. The roll should be about the size of French bread. Drop into boiling salted water. Boil about 20 minutes - depending on the size of the dumplings. To test, cut one dumpling in half - it should be full of air holes - if sticky or small holes and heavy looking, it's not done. Take dumplings out one at a time - leaving the rest boiling. When done, slice and serve. Serves at least 6.

High Rise Apple Pancake

(Judy Baar Topinka's Babi's recipe - you'll need a 16" cast iron skillet)

2 red apples2 tsp. lemon juice

3/4 cup granulated sugar 6 eggs

1 cup plus 4 tbsp. flour 1 cup plus 4 tbsp. milk

10 tbsp. butter

Preheat oven to 425 degrees. Cut up the apples into chunks and toss with lemon juice and sugar in a bowl. Combine eggs, flour and milk in a second bowl. Beat lightly with an egg beater. The batter should be slightly lumpy. Add the chopped apple and sugar mixture to the batter, mixing with a wooden spoon.

Heat the butter in the cast iron skillet until hot and foamy. Remove the skillet from the heat and quickly add the apple batter mix. Place in the oven and bake for 25 minutes or until the pancake is puffed and golden brown. Remove from the oven and sprinkle with confectioners sugar or serve with dollop of jam.

Cinnamon and nutmeg can be added to the batter for some variation. Serves six.

This recipe appeared in the Suburban Life newspaper 3/25/87

Houska

1 large cake of yeast (or 2 dry packages) 1/4 cup warm water

1 cup milk 1/2 cup sugar

3/4 cup butter 2 tsp. salt (3 tsp. when doubled)

1 tsp. lemon rind 1/2 tsp. mace

3 eggs beaten (save some for brushing the top) 4-1/2 to 5 cups flour

1/2 cup raisins (3/4 cups when doubled) (9-10 when doubled)

1/2 cup blanched almonds slivered (3/4 cups when doubled)

Soften yeast in warm water. Scald milk, add sugar, butter and salt - stir until dissolved. Set aside to cool to lukewarm. Add one cup flour and beat well. Add enough flour to make soft dough that can be kneaded. turn out onto bread board and knead until satiny. Work raisins in and part of the nuts into the dough. Place in greased bowl - let rise until doubled. Punch down. Divide into 4 large portions and 5 smaller ones. Cover on bread board and let rest 10 minutes. roll each portion into long rolls. Braid 4 large rolls loosely and put on greased baking sheet. Braid 3 rolls and place on top of the 4. Twist the last 2 together and place on top of the 3. Cover, let rise. Place nuts on top. Brush with beaten eggs. Bake in 375 degree oven approximately 45 minutes or until done.