German Sour Cream Soup
INGREDIENTS:
2 c All purpose flour 1 Egg
1 ts Baking powder Milk
1/4 ts Salt 1/4 ts Almond extract
2/3 c Sugar 3 1/2 c Peeled apples, cut in thin
3/4 c Butter -wedges
Grated rind of 1 lemon
2 c All purpose flour 1 Egg
1 ts Baking powder Milk
1/4 ts Salt 1/4 ts Almond extract
2/3 c Sugar 3 1/2 c Peeled apples, cut in thin
3/4 c Butter -wedges
Grated rind of 1 lemon
There are many versions of this one. The following has been a favorite for years. To be truly German, it should be served warm with whipped cream on top.
Shensel topping (recipe follows) whipped cream
Combine the first 4 ingredients. Cut in the butter until quite fine,then add lemon rind. Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond extract and pour over dry ingredients,tossing with a fork until a ball of soft dough is formed. If necessary,add a few drops of milk. Place dough in bottom of an unbuttered 9x13x2 inch baking pan. Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan. Refrigerate while preparing apples. Arrange apples over dough in even, slightly overlapping rows. Cover with the Shensel topping and bake in a 375 F oven for 30-40 minutes; Cut into squares and top with whipped cream. Serves 10-12.
Shensel topping (recipe follows) whipped cream
Combine the first 4 ingredients. Cut in the butter until quite fine,then add lemon rind. Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond extract and pour over dry ingredients,tossing with a fork until a ball of soft dough is formed. If necessary,add a few drops of milk. Place dough in bottom of an unbuttered 9x13x2 inch baking pan. Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan. Refrigerate while preparing apples. Arrange apples over dough in even, slightly overlapping rows. Cover with the Shensel topping and bake in a 375 F oven for 30-40 minutes; Cut into squares and top with whipped cream. Serves 10-12.