Recipes from Grandmother

From Janet & Rube Sharbaugh
Found some recipes that my Granddad Ertter used to make in the bakery he worked in the 1940's in northern Cambria County.  His family came from Germany and settled inGettsyburg, PA, on the farm land where the Civil War was fought.  The Ertter house is still on this land!
My Mother used to tell us stories when we were little about Granddad and his baking skills.  Here are some recipes the bakery featured:
HARD TACK                                                                                  NUT BREAD

1 cup white sugar                                                                   1 1/2 cups sifted flour
3 eggs                                                                                        1 1/2 teaspoon baking powder
1 1/2 cups flour                                                                       1/2 teaspoon salt
1 teaspoon vanilla                                                                  1/2 cup sugar
1 pound of dates (chopped)                                                 1 cup chopped nuts
1 teaspoon baking powder                                                   2 eggs
                                                                                                    1 1/4 cups milk
Mix thoroughly and bake in a hot                                        2 Tablespoons butter
oven for 1 1/2 hours - 350 - 375 degrees.                          Combine eggs, milk (3/4 cup), and butter.
Place in a greased bread pan or small                                Sift rest of the ingredients together and
angel food cake pan.  Cool for 10 minutes                         add to egg mixture with the rest of the milk.
and remove from pan.  Place on wire                                 Place in greased bread pan for one hour at
rack to cool.                                                                              325 degrees.

DOUGHNUTS                                                                                NUT HORNS or NUT ROLLS

1 cup powdered sugar                                                             6 cups of flour
2 Tablespoons margarine                                                        1/2 teaspoon salt
6 egg yolks                                                                                  1 Tablespoon of sugar  - Put these ingredients
1 1/4 cup milk                                                                              in a large bowl.
sprinkle of nutmeg - 1 teaspoon                                            Add 1 pound lard with pastry blender.
add lemon or vanilla flavoring - 1 teaspoon                        In a small bowl, 1 cup lukewarm milk,
2 Tablespoons baking powder                                                   1 pkg. dry yeast or 1/3 cake of yeast
4 cups flour                                                                                  Beat 3 eggs until they are fluffy.  Mix into
Mix lightly.  Roll out and cut with doughnut cutter.              the milk and yeast.  Add to flour mixture.  Mix
Fry in deep frier immediately.                                                    well.  Chill overnight.  Roll out on sugar counter.
Drain in brown paper bag and put granulated                     Walnut filling: 1 bag of crushed walnuts, 1 cup of
sugar in another bag and place the doughnuts into              sugar, 1 cup milk - Spread over dough and roll
the bag to coat them.  Let them cool before eating.             or cut in to squares and add some of the walnut
                                                                                                          mixture.  350 degrees for 10 minutes or until the
                                                                                                          brownness you want for nut horns.  Rolls take
                                                                                                          about 30-35 minutes to brown.  They will raise
                                                                                                          as they bake.
Yes, I have made ALL of the above recipes in my life time.  They are FUN and delicious to eat!
Through the years we have had to tweak them to help us with the ingredient measurements.

Obstflecken (Fruit Squares) – by Berni

I am not a baker.  Baking is too exacting in its measurements.  However, this recipe is from my Mom’s mother (was is Austrian Hungarian by background and cuisine) who was an excellent cook and baker.  The following is a sheet cake that is topped with fresh fruit.  It is super easy and tastes amazing.  The fruit as it bakes gets gooey in its own juices, and is naturally sweet and sour at the same time; and the cake is very moist.  It is awesome with a cup of coffee or tea anytime of the day even breakfast.

The following is my “go to” recipe for dinner parties and potlucks.  It is so simple it is easy to memorize and bake anywhere you are if you can get the ingredients.

You can use any fresh fruit.  However, make sure it is fruit that is not to juicy or the dough gets really soggy (if you use frozen fruit be sure to thaw and get rid of the liquid from the thawing process).  The best is using fresh fruit. Good options for fresh fruit are prune plums cut in half with the pit removed, apple slices, blueberries, raspberries (or a mix of blueberries and raspberries), apricots sliced in half with stone removed, pitted sweet cherries, etc.

The only thing to mix is making the dough.  You can use a spoon, hand-mixer, or stand-mixer.  What I like is that you don’t need a mixer.  Sometimes no-tech actually creates the best result.

Obstflecken - Click here to get the recipe.