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                        SCHEITERHAUFEN (LOG PYRE)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Sliced rolls or an
                        -equivalent amount of sliced
                        White [French] bread
   4       tb           Sugar
   3                    To 4 eggs
   1       t            (heaped) cinnamon
 125       g            Raisins and sultanas (4 1/2
                        -oz)
     1/4   l            Milk (1 cup plus 1 Tbsp)
   1       d            Salt
  75       g            Butter (1/3 cup)

  Mix the milk, eggs, cinnamon and sugar and beat until
  smooth.  Cut the rolls into quarter inch thick slices,
  dip into the milk mixture, and then arrange in layers
  in a buttered baking dish. Scatter raisins and
  sultanas in between the layers.
  
  Dribble leftover liquid (if any) on top of the sliced
  rolls, and then dot the top with small dabs of butter.
  
  In order to keep the surface from drying out, cover
  the top of the dish with aluminum foil. Bake at 350
  degrees F for about 30 minutes.
  
  Serves 4.
  
  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
  Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
  1976. (Translation/Conversion: Karin Brewer) Posted
  by:  Karin Brewer, Cooking Echo, 8/92
 


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