Dutch Farmer's Cheese Soup
INGREDIENTS:
1/2 c Milk 2 1/2 c All-purpose white flour
1/2 c Granulated sugar 1/2 c Chopped almonds
1/2 ts Salt 1/2 c Raisins
1/4 c Butter 1/4 ts Grated lemon peel
1/4 c Warm water 1 c Confectioners' sugar
1 pk Active dry yeast 1 tb Milk
2 Eggs, beaten Whole candied cherries
1/2 c Milk 2 1/2 c All-purpose white flour
1/2 c Granulated sugar 1/2 c Chopped almonds
1/2 ts Salt 1/2 c Raisins
1/4 c Butter 1/4 ts Grated lemon peel
1/4 c Warm water 1 c Confectioners' sugar
1 pk Active dry yeast 1 tb Milk
2 Eggs, beaten Whole candied cherries
Scald the 1/2 cup of milk. Stir in the sugar, salt, and butter. Cool to luke warm. Pour warm water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Add the milk mixture, the eggs and flour. Beat vigorously for 5 minutes. Cover and let rise in a warm place, free of drafts, for 1 1/2 hours or until doubled in bulk.
Stir down the risen batter and beat in the almonds, raisins, and lemon peel. Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350F oven for 50 minutes. Let cool in the pan for 20 minutes, then remove. Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze. To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries. [THE BALTIMORE SUN; February 17, 1991] Posted by Fred Peters.
Stir down the risen batter and beat in the almonds, raisins, and lemon peel. Pour the batter into a greased and floured 1 1/2-quart charlotte mold or deep cake pan. Let rise for 1 hour. Bake in a 350F oven for 50 minutes. Let cool in the pan for 20 minutes, then remove. Beat together the confectioners' sugar and 1 tablespoon of milk to form a glaze. To serve, place the cake on a serving platter, drizzle the glaze on top and garnish with cherries. [THE BALTIMORE SUN; February 17, 1991] Posted by Fred Peters.