The inspiration for this came from a Germans from Russia recipe for schoofnudla that I came across. My husband and I ate them with our fingers like french fries, but traditionally, they would have been served with sauerkraut, potatoes, or sausages. In our house, this has morphed into breadsticks and that’s what we call them. Making these tasty, crispy little gems is fun, especially when you make them with kids because you shape them by rolling between the palms of your hands as you would a piece of clay. Here is the recipe (Makes 10-15 sticks, it all depends on whether you roll them thiner or thicker):
1 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1-2 Tablespoons water
2/3 cup water
¼ cup oil
1 pat of butter
Using a fork, mix together 1/2 cup of the flour, baking powder, salt, and egg. you may not need any added water. Gradually add more flour until you can turn the dough onto a floured surface and it sticks together so you can knead it 3-4 times so it is rollable. Tearing off walnut-sized pieces, hand roll the noodles between palms to the thickness of pencils (for thin sticks) or the size of a woman’s finger for thicker sticks (pictured). Roll them into about 4-inch pieces. They will puff up and get thicker while cooking.
Put 2/3 cup water in a large skillet along with oil and simmer-saute’ the noodles on medium high heat for anywhere from 5-10 minutes until the water boils out and the noodles begin to fry in the remaining oil. Add a pat of butter and fry until golden and lightly crispy, stirring once after the bottoms have browned. I like to flip them over once to brown on both sides, but that isn’t necessary for the skinny ones. They should be a deep golden brown color. Salt and pepper to taste and serve immediately, they don’t do well when cooked ahead.
Note: Great as dippers too with a hot marinara, alfredo or cheese sauce. I know, I have drifted far from the noble roots of this recipe, but that’s just what I do (grin).
2 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
1/2 pound (2 sticks) unsalted butter, cold and cut into pieces
1 pound cream cheese, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
1 egg, at room temperature
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
4 cups apples, (peeled if desired) cored, and thinly sliced
Preheat the oven to 425 degrees. Lightly grease and flour a 9×13-inch pan.
To make the crust: Place the flour, sugar, and salt in a large bowl or food processor fitted with a steel blade and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan and transfer to the oven. Bake until golden, about15 minutes. Set aside to cool.
Lower the oven temperature to 375 degrees.
To make the filling: Place the cream cheese, sugar, and vanilla in the bowl of a mixer fitted with a paddle and beat until creamy. Add the egg, mix to combine, an pour over the cooled crust.
Place the sugar and cinnamon in a small bowl and mix to combine.
Spread the apples on top of the filling. Sprinkle with the cinnamon sugar and transfer to the oven. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces.
GERMAN POTATO SALAD Inspired by the Aces Haus in Lincoln, NE
I did not get this recipe from the proprietor of Aces Haus. I went from memory and taste, remembering the flavors that struck me most about the potato salad I had at the restaurant a few days ago. Those things were: less sugar and vinegar than what is commonly served. This truly does taste like I remembered.
2 pounds white new potatoes (or Yukon Golds) thick sliced
Salt & pepper to taste
8 bacon slices, cut into lardons
1 onion, finely diced
2 teaspoons brown sugar (opt.)
3/4 cup chicken stock (more if needed)
¼ to 1/3 cup apple cider vinegar
1 bunch fresh chives, finely chopped
Boil the unpeeled potatoes in salted water until fork tender, about 20 minutes. Drain and reserve. Cook bacon lardons over medium heat in a high-sided saute pan until brown and crispy. Pour off about half of the fat. Add onions and cook until soft, about 7-8 minutes. Add ½ cup chicken stock, cup ¼ vinegar and brown sugar then potatoes (they will still be warm). Cook until liquid is absorbed. Add more broth and vinegar only if needed. Taste and season with salt and pepper and add chives. Serve warm or room temperature.