Diva’s Memories of Recipes

⬗⬗   ButterBalls ⬖⬖

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Inspiration from: This is a Volga German tradition in our family, Both the Rutz and Zemanek families enjoyed this in our soups.  Grandma Margaret always used the fresh cream from the milk cows and fresh eggs from the hen house...YUM! The allspice makes it a wonderful divine taste.  Wonderful for that left over Turkey!

Ingredients
6 cups fine bread crumbs (almost 2-15 oz plain crumb pkg) 2/3 cups sweet cream  (can use cream or half and half + 1/2 c sugar) 3-4 large eggs	1 cup butter, melted 1 tsp salt 1 tb allspice, i like more for taste and usually use 2-3 tablespoons.

Directions

Put bread crumbs, salt and allspice in a large bowl; make a well.  Heat cream in a small saucepan and pour into well of bread crumbs.  Mix well with hands; pour in melted butter and mix again.  Add eggs 1 at a time; if it is dry, add another egg.  (Testing: make a ball and cook 10 minutes in boiling water, if the ball does not separate, it is ok.  If it falls apart, add another egg)  Roll into balls about the size of a walnut.  This is the diva test:  when making the balls, if the butter squishes and the ball is firm; it's perfect!

Variations

boil 10 minutes in Home made Turkey or Chicken and noodles.  You can find my noodle recipe on an earlier post.


The butter balls freeze nicely for later use.  Warning:  the are very rich and most people can only eat a couple at a time.  


Yields: 50 butter balls

Diva's Cabbage Burger's

Diva’s Memories of Recipes

  

Cabbage Burger's

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Inspiration from: This recipe was created by German immigrants. It is one of our favorite family recipes and found in the Nebraska region, where I was born and raised.  My Grandma's taught me how to make these before I could walk. lol The cabbage mixture is encased in a nice little bread package and was easy for the guys to carry them into the sugar beet and corn fields for the day.

	Ingredients
3 lbs of ground beef 1 head of cabbage, cut into bite sizes 1 extra large onions 2 cups of water Bread dough, enough for 2 loaves Cheese slices are optional  Recipe for dough is below	salt to taste pepper (lots of pepper) PEPPER is the key

Directions

Crumble the ground beef into an extra large pot over medium heat. Cook with onion and stir until evenly browned. Drain off grease. Add cabbage and cook over medium-low heat, stirring as needed, until the cabbage is soft and wilted. Season with salt and pepper to taste while cooking. I like to use more pepper than salt. Us German/Czech woman love pepper, lots of it. Drain off any excess liquids, and set aside.

While you cook the cabbage mixture, make the bread dough.  Some people thaw 2 frozen loafs of bread dough or Frozen dinner rolls.  I and Grandma always used Potato Bread dough recipe.

For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves.  Grandma grew up in the depreciation and nothing went to waste.

Ingredients:

1 cup mashed potatoes

2 eggs, beaten

1/2 cup butter, soft

1/2 cup sugar

1 tsp salt

2-1/4 tsp (1 pkg) active dry yeast

1/2 cup warm water

5 cups bread flour, about

Preparation:

In large bowl, mix together the mashed potatoes, eggs, and butter.  Stir in sugar, salt, yeast, and warm water.  Mix in enough flour to make a dough that can be kneaded by hand.  Turn dough out onto floured board and knead it until smooth and elastic.  Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk. Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles. 

Assembly:

Method 1:  On a lightly floured surface, roll the dough balls into 5 inch (approximate) squares. Place about 3/4 cup of the cabbage burger into the center, fold the dough over, and pinch to seal. Place on a greased cookie baking sheet with the seam side down. Let rise 1 hour. 

Method 2:  Thaw freezer dinner rolls and let rise for 1 hour.  Roll out 2 on a floured surface to desired shape and size.  Place a heap of filling on bottom roll, then add other rolled out roll on top.  Seal shut and place on greased cookie sheet.  Let rise 1 hour.

*A trick for method 1, when you roll out the dough, put it a cereal bowl.  Add filling and fold.  Can make folding easier.

Variations

Bake for 20 to 25 minutes in the preheated 375 degrees oven, or until golden brown. Remove from the oven, and brush with melted butter. Serve hot.

My kids love them with ketchup...

Yields: apprx 18 cabbage burgers

I also wrap them individually in foil and freeze any left overs to enjoy at a later time.  You can unwrap them from the foil and nuke them for 3 mins.

YUMMY!

Diva's Grandma Sarah's Viennese Kipfel rolls and a loving memory of her

Diva’s Memories of Recipes Viennese Kipfel rolls
Inspiration:  This recipe was tucked into one of my Grandma Sarah's cookbooks.  They are like croissants rolls and yummy.  I love when you reach for her cookbooks and little memories of her fall out.  It's like she is saying hello my little darling, I Love you and miss you.  I touch it and smile and say I Love you and miss you too Grandma:)  I would bake with her when I would visit, which was often and she would let me make shapes.  When I was 7, I made a shape of a kitten.  The day after she passed I walked into her house and sitting on the kitchen table was that little kitten on one of her pretty plates, wrapped with cellophane.  She passed when I was 36 and she had kept that little kitten all those years.  It is still a mystery to me why she had it sitting on her kitchen table that day.  I had not seen it for years.  it Was one of those goose bump moments.  I looked at my mom and smiled... She had no idea what it was or what it was doing there either.  Grandma reached out... i know she did, just like she always had to comfort & love me.  I did her eulogy at the service and I made a lot of the family smile, just as she would have wanted.  I love you Grandma.
Ingredients: 1 pkg active dry yeast 1/4 cup warm water (105 degrees F) 1/2 cup warm milk 1/4 tsp salt 1/2 cup butter or margarine 3 TB sugar 3 egg yolks 2~1/2 cups flour (approx)	Instructions: Sprinkle yeast over warm water.  Let stand 5 mins.  Stir until dissolved.  Add to warm milk in a large bowl.  Add salt.  Cream butter to consistency of mayonnaise.  Add sugar slowly, continuing to cream.  Add egg yolks, one at a time.  Add flour alternately with yeast mixture; using enough flour to make a soft dough.  Turn out on to a floured board.  Knead until smooth and elastic.  Place dough in a greased bowl.  Turn to bring greased side up.  Cover and let stand in a warm place (80 degrees F) until dough has doubled.  Punch down.    Divide dough in half and roll out to 1/8 inch thickness.  Cut into 6 inch squares, then cut those into two triangles.  Roll up each triangle; beginning with broad side and folding tip over.  Curve into crescent shape.  Repeat with other half of dough.  Place on well-greased baking sheets.  Cover and let rise in a warm place for 2 hours.  Brush with 1 egg white beaten slightly with 2 TB milk.  Bake at 350 degrees F for about 20 minutes until golden brown.
Variation:  Yields 24 rolls