SCHENBELI
- 2 C flour
- 1 C sugar
- 2 eggs
- ⅛ lb butter
- peelings of ½ lemon grated
- juice of 1 lemon
- fat for deep frying
Cream sugar and butter. Add eggs, beat well. Add lemon peelings and juice. Add flour, beat well. Knead dough a few times. Let dough stand in a cool place for 1 hour. Roll out dough on lightly floured board and shape into rope like strips around size of thumb. Deep fry in hot fat until brown. Sprinkle with confectioner's sugar. Makes 50-60.
STRUDEL
- 2½ C flour
- 1 t salt
- 2 eggs beaten
- 2 T butter
- ½ C warm water
- Filling
- 5 C sliced apples
- 1 T lemon rind grated
- 1 C brown sugar
- 3 T melted butter
- ½ C raisins
- ½ C chopped nuts
Sift flour & salt. Cut in butter, add eggs and water. Knead well, beat or throw dough until it blisters. Let stand in warm place under cloth for 20 minutes. Cover table with white cloth and flour it. Pull dough out on the cloth until paper thin. Spread on filling. Roll as for jelly roll. Grease top. Bake roll for 10 minutes at 450°, then for 20 minutes at 400°. Cool and slice.
