Freelijch Wiehnachts

Freelijch Wiehnachts!

(Merry Christmas!)

Today I have a recipe and a video for you.

Nook-A-la Soup

here is a great recipe link

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Gott Saajne!

Custard Kuchen Recipe

I recently received an email about Kuchen and a request for an

authentic German From Russia variety recipe.

There are two different types of Kuchen 

Custard or Pie like

Shown below top right, 

&

Cake

I showed you a recipe in this post

Here is a great custard recipe from Carol Just

GERMAN-RUSSIAN CUSTARD KUCHEN

From Carol Just

Sweet Roll Dough:

4 C. flour
1 tsp. salt
½ C shortening
½ C. sugar
1 pkg yeast
3 eggs (room temp), beaten
1 C warm milk, divided

Mix flour, salt, sugar and shortening as you would a pie crust - to a fine crumb.

Dissolve the yeast in ½ C warm milk. Add eggs and remaining warm milk to the yeast mixture. The liquid should get foamy as the yeast becomes active (about 5 minutes).

 This recipe will make enough dough for five 9-inch pie pans or six 8-inch pie pans.

Form a “well in the flour mixture and pour in the yeast liquid. You can mix this dough with a spoon, pastry blender or your hands. Only knead the dough enough to get all the flour moist.  Let it rise in a warm place covered with a dish towel. 

Custard Filling:

While the dough is rising, mix the custard filling with a hand mixer or mix-master on low until the filling reaches a creamy consistency. Then put it into a double boiler. (Water must already be boiling). Stir constantly as it thickens. If it gets too thick, add milk and keep stirring.

If you don’t have a double boiler, don’t worry. You can just carefully cook it in a regular pan, stirring often. 

6 eggs
1 and ½ Tbsp. flour
1-1/2 C sugar
3 C whipping cream
1-1/2 tsp. Vanilla
Cinnamon

This recipe fits a regular size double boiler and fills 5-6 kuchen.

When the dough has risen sufficiently (about twice the size), divide it into five or six parts by cutting it with a sharp knife. Rub a little Crisco or lard on your hands. Take a chunk and work it with your fingers into a little pancake shape. Then put it into the pie pan and flatten it evenly, pushing the dough only a half-inch to an inch up the sides.

Top with desired cut-up fruit. If using apples, choose a tart variety such as Granny Smith. Peel, core and slice it into thin pieces. If using dried apricots or prunes, you need to soften them in warm water by letting them soak. Or cover them with water and put them in the microwave for one to two minutes. Divide them in two with your fingers before putting on the crust. For canned, sliced peaches, drain and pat dry with paper towels. For rhubarb, cut the stalks into small pieces. If the rhubarb is frozen, allow to thaw and then pat dry. For cottage cheese, use the dry curd variety and mix with sugar. If you cannot find dry curd, you can use the large curd and drain first.

Carefully pour two ladles of the custard filling over the fruit and dough. Sprinkle with cinnamon.

Bake at 350 degrees for about 20 minutes or until the dough is golden brown. You may want to set the timer for 15 minutes, check and then bake longer.

Remove from the oven and allow to rest. Custard will set as it cools.

Gott Saajen!

Piroshki

Another yummy morsel for you today

Piroshki  (Pi-rOsh-kE) sounds like pEE-rOsh-kE

Meat filled pastry that is baked

below you see our Dochta learning the process of Piroshki making.
She even wanted to take a photo of Mom (a bit fuzzy however, I LOVE IT).

Meat Tarts (Piroshki)

CRUST

2 C flour

1/2 C sour cream

2 Tbsp Butter

1 egg yolk for brushing over the tops

FILLING

1/4 lb ground beef

1 Tbsp butter

1 small onion chopped

1/2 tsp salt

Brown onions in butter, add the beef , salt and pepper

cook until done.

Mix flour and melted butter,

add the sour cream and knead several times to blend well.

Roll out on floured surface less than 1/4" thick.

Cut with round biscuit cutter.

Place a spoonful of filling on the cough circle, wet the edge and pinch closed.

Brush with egg yolk and bake at 400 degrees until crust is brown.

From Mrs. John Ewert

Pioneer Tradition*Modern Nutrition

 Dochta = Daughter

sounds like

Dock-ta

Gott Saajen!

Fleisch Kuchele

Fleisch Kuchele   

Meat Pies

Pronounced as flesh-keek-la

There are as many recipes out there as there are spellings for Fleisch Kuchele

today I am sharing the recipe from

Pioneer Tradition*Modern Nutrition

If you live in our area Meridian Corner 

(intersection of 81 and 18 south of Freeman SD)

has Fleisch Kuchele on special every Thursday, the photo you see above is from Meridian Corner.

This recipe is served with pickles this day I ordered fried pickles, add some mustard and ketchup and dig in.

Sift together 3 C flour

1 1/2 tsp. baking powder

1 tsp salt

Add

1 Beaten Egg

1/4 C melted shortening

about 3/4 C milk

Gently knead and divide into 2 parts

Roll each part into a 16" square

Cut each 16" square into 4" squares

Fill with a spoonful of the following Meat Mixture

1 1b Hamburger

1 tsp salt

pepper and onion (I use one small finely chopped onion) to taste

Fold dough and seal edges tightly.

Fry in deep fat until brown

Makes 30

These freeze wonderfully!

Gott Saajne!

Rhubarb Plauts

This is one YUMMY recipe, enjoy...

1 Cup Sifted flour

1 tsp baking powder

2 Tbsp butter

1 egg slightly beaten

5 Tbsp milk

Combine flour and baking powder, add in butter and work into crumbs with your hands.

Beat egg slightly and add milk.

Pour the milk and egg into the dry mixture.

Work out on floured surface until dough forms a ball.

Press the dough into a greased pan 9 by 9 pan (I use my cast iron skillet) working it up the sides.

Cover Dough with fresh rhubarb,

cover rhubarb with 2 Tbsp flour and 1/2 C sugar.

Streusel Topping

3/4 C sifted flour

3/4 C sugar

1/2 C butter

Mix until crumbly and sprinkle over the rhubarb mix.

Cook in a 375 degree oven for 40 minutes.

Gott Saajen!

Bierock

Today I am sharing a wonderful Recipe for Bierocks you may know them from the Runza Restaurant chain.  We no longer have them in our area and that is okay since I have the authentic ethnic recipe and can make them anytime I feel like it.

The dough is a task and takes a good part of the day however, it is yummy and if you are going to make them you might as well go all the way!

(If you don't agree I will also post the short cut for you;)

Bierock History

A meat filled Pocket Pastry brought to America by Mennonite German's from Russia  c. 1870's.

Similar to Empanadas or Hot Pockets

They are made palm sized and round making them easy to tuck into your pocket.

The recipe is from Mennonite Foods and Folkways from South Russia Volume 2 by Norma Voth

I have also included my variations

See link in side bar, want to borrow the book just ask;)

OH MAN, these babies are to die for!  So YUMMY!!!!

Bierocks

2 T active Dry Yeast

2 C lukewarm water

1/2 C sugar

1 t salt

1/2 C butter softened

2 eggs

6 1/2 C bread flour

Ground Beef and Cabbage Filling

Dissolve yeast in 1/4 C lukewarm water, let stand about 5 minutes until bubbly.  In mixing bowl combine remaining water with sugar, salt, shortening and eggs.  Add yeast and 2 cups of the flour.  Beat for about 5 minutes.  Cover with warm moist towel and let stand in a warm place until mixture is bubbly 30-40 minutes.

Gradually, add 4 more C of flour.  

Turn dough onto floured board, knead until smooth and elastic 5-8 minutes. 

 Add extra flour if needed so the dough is not sticky. 

 Place dough in greased bowl, turning to grease top of the dough.  

Cover with warm moist towel and set in warm place until doubled.  About 1 to 1 1/2 hours.

This dough is so fluffy and sweet it is well worth the effort.

However, if you are short on time and are not in need 

of the authentic traditional meat pocket 

you can substitute with two cans of refrigerated crescent roll dough.

Separate each packet into 4 rectangles.

Place on ungreased cookie sheet.

Pinch the perforations 

and place an equal amount of mixture on each piece of dough. 

 Bring sides together, sealing edges tightly.

Place, seam side down, on the cookie sheet.

Bake 375 degrees for about 10 minutes 

or until crust is light brown.

Filling

2 lbs ground beef

2 large onions chopped ( I like to have them small so I run them through the food processor)

2 cloves of minced garlic

6 cups chopped cabbage (again I use food processor)

1/2 cup water

1 beef bullion cube

2 tsp salt

My variation to the meat filling: I brown the beef in 2 tsp butter and do not drain.

I do not use the bullion cube.  

I add 1/4 t of crushed red pepper flakes and 1/4 t ground black peppercorns

Brown Beef in a large skillet when meat has started to brown add onion and garlic. Add cabbage, water, salt and bullion cube. Cover and steam until cabbage is tender and juice has cooked away.

LET COOL

Punch down dough and divide in half.

Roll out one half into a 12 by 24 rectangle

cut into eight squares

Place filling in the center of the square

Fold up the sides and corners, moisten with water dipped fingers to seal.

(you want to create a round shape)

Place sealed side down onto a greased cookie sheet 1" apart

Cover with warm moist towel and set aside in warm place until they are light and fluffy.

Repeat with the remaining dough

I do not have a proofing oven

 so I am sharing my little trick as to what I do when baking yeast dough.

I turn my oven on to 350 degrees and let it heat up

I turn up the house furnace to 80 degrees

I set a pot on the stove full of water and a pinch of salt and keep it at a hard rolling boil

  I am turning my kitchen into one large proofing oven. 

Thus giving me a good fluffy dough in a shorter period of time.

Now that your buns have become light and fluffy it is time to bake them off.

Bake at 375 degrees for about 30 minutes or until they are golden brown.

Brush the tops with melted butter while they are still hot.

Serve Warm with...

Kraut, Grilled Onions, Mustard and Ketchup

Gott Saajne!

Plautdietsch Mennonite Low German Language

So in some previous posts I have given you a few basic Plautdietsch words, pronunciations and meanings.  Do you find yourself asking what the heck is Plautdietsch?

Go to Wiki and you find this...

A low Prussian variety of East Low German with Dutch influences.

Jo, daut!

(Yes, that!)

;)

Mein

Grootfoda, Grootmutta, 

Foda, en Onkel und  ne Taunt 

have all used this dialect.

I have been fascinated with it since I was a little girl.  I loved hearing the stories they had to tell 

and they were mesmerizing.

 Unless, they spoke to me out of frustration.

With my feisty passionate attitude I was the recipient of the above frequently;)

So where should you start if you wish to understand our

  Plautdietsch Low German Mennonite language...

Kjenn Jie Noch

Plautdietsch

a Mennonite low German Dictionary by Herman Rempel

$16.95 from Mennolink.org

To go along with the Dictionary you can 

hear pronunciations at this link

www.plautdietsch.ca/PronunciationExercise.htm

I am currently working on some flashcard .pdf files for the girls. 

 I will share them with you as they are completed.  

*Note* I am letting the girls pick the words they are interested in 

so the flash cards are going to be a bit random.  

click image, print on white card stock and cut out.

Gott Saajne!

Streuselkuchen

What a beautiful morning it was in eastern SD.

De boom jlistre enn de sonn.

The trees glisten in the sun.

Below is a photo of the Monroe Elevator and frosted winter trees. 

Looking southwest from our home.

Feb. 5th 2012

The view outside and the smell inside could not make for a better start to the day.

Streuselkuchen was baked this AM.

(Streusel Cake)

I use a basic Zwieback recipe from my Aunt Ella Berg Tieszen,

 topped with condensed milk and crumb topping.

Sliced up bits of heaven...

Jo! The Amazing Race on CBS is one of my favorite television shows.  

Favorite episodes include the cowboy brothers Jet and Cord.

In the youtube video below you will see Jet eating a piece of Kuchen 

at the Onces y Cabanas Bellavista in Chile 

*(take note he is pronouncing Kuchen wrong)*

GMR's started emigrating to Chile in 1848

My Gravy!  LOL, that expression cracks me up every time;)

I can tell you what KUCHEN is

KUCHEN pronounced as COOK-N and it means cake and or a pie like pastry.

My favorite varieties are cherry and Poppyseed, YUMMY!

Streusel, sounds like stroy- sell  =   Something Scattered or Sprinkled

de  sounds like the e in (met) deh =   the

boom,  sounds like baum   =  trees

enn, sounds like n  =   in

de sonn sounds like deh sone   =   the sun  

jo  Sounds like   yo  =   yes    

Jlistre  sounds like ya-liss-ter   =   glisten  

Gott Saajne!

German Scripts and Translations

German Script has to be, hands down, the most difficult time I have in translating old documents.  Between aging ink and handwriting skills this task is difficult and often leads to one gigantic headache.  Today my plan is to inform you on the type names and point you in the direction of a cypher sheet.  I have this printed out and readily available when I am transcribing.

Here is some history of Old German Script.

In 1455 when Gutenberg was printing the first Bible he had to carve three hundred (some sources quote 290) characters to represent a twenty six letter alphabet.  

The first Bible was thus printed in a script called Blackletter.

It took an entire day to create one letter!

In Nazi Germany Hitler sent out a decree stating that the only script to be used is 

 (normalschrift) Normal Script

 all others were found to be Jewish in origin

.

Hitlers Decree

Yet there are many other script styles some are

Fraktur

Kurrent

Jack-boot Helvetica

(schaftstiefel Grotesk)

Sutterlin

Antique book I have in my library...

What script was used, can you translate the script? 

 I will give you a few days before I post the answer for you;)

Please do not leave your answer in the comment section, TY.

Any questions leave a comment or email me at paschal.sara@gmail.com

Gott Saajne!

Anabaptist Mennonite History 1-3

Here are some informative videos describing the Anabaptist movement and Menno Simmons

Main points to remember about Menno Simmons:

• Menno Simmons was an ordained Catholic Priest, Jan 12 1536 he rejected the Catholic Church Beliefs and joined the Anabaptist Reformation.
• Menno believed that the BIBLE was above the church.
• Believed in adult baptism also called "believers' baptism" where the person has come to a conclusion on their own that they wish to follow God's teachings.
• Insisted the Church and State should be separate entities.
• Wanted his society to remain Peaceful leading up to Mennonite beliefs on exemption of military service. Setting in motion the constant migrations during early Reformation.
• In the 16th century making such profound splits between Catholicism and the Anabaptist placed a bounty on followers.  In early Anabaptist history followers were constantly on the move and held hidden services.  Many  were killed for professing Anabaptist beliefs.

More links

Menno Simmons on Wikipedia

MennoSimons.net
Menno Simons Historical Library

Keep this in mind
There are many spellings and pronunciations for Menno Simmons as it is with many
 names from early centuries.

Gott Saajne!

America on the Horizon

February 31st 1862 Abraham Lincoln signs the Homestead Act 

this opened up the American West for emigrant GMR's.

My Ancestors arrived in Philadelphia and New York starting in 1874 moving west into Dakota Territory, homesteading in Hutchinson and Turner Counties.
Below is an original Homestead claim for Heinrich Adrian...
Brooda met Isaac Adrian mien groot Grootfoda
Brother to Isaac Adrian my great Grandfather

Below is a map for Rosefield Township, I have marked ancestor land for

the Peter Tieszen groot Grootfada...

To file your homestead claim after five years had passed of hard manual labor improving and living on the land

you could file for the deed.  You had to be 21 and be able to prove what I stated above.  Here is the proof submitted by my ancestor Jakob Adrian he was 26 years old at the time a GMR  Naturalized American Citizen homesteading in McCook County, Dakota Territory.

Only 40% of GMR's that started the Homesteading process actually obtained a deed, 

that is how difficult the situation!

He states a house was built May 8th 1878

Farmer

SW section 24-100-56

Section 13-100-56

Cultivated, actual residence

Sod house 18' by 32'

Sod stable 18' by 32'

well of water 13 feet deep

40 acres of breaking

total value $250.00

Wife (Maria Loewen she was not named on the document) and two children 

(Rev. J.J. and Cornelius they are also not named on the document), 

lived continuously on the land since first establishing

Never absent

raised crops on the land for the past six seasons

Heinrich Buller was the called witness

(the rest is illegible)

As a small girl mien Foda took us to see the soddy, I have clear memories of the outing being a huge fan of Little House I had to pretend I was Laura;)

It was also one of the few times I heard... 

mien Foda  Plautdietsch onn en je' lach

my Fathers  low German and laughter

It is gone now no bones of the original sod structures remain.

front of Document...

Low German Mennonite Plautdietsch words used above...

• groot  sounds like gr-oat  =   great
• Broda  sounds like bro-da   =   Brother
• groot Grootfoda  sounds like gr-oat gr-oat fodda  =   Great Grandfather
• mein  sounds like mine  =   my
• met  sounds like met   =   to
• Gott sound like  got    =   God
• Saajne sounds like  za (long A)-yene     =   Bless
• onn = and
• en je' lach = laughter

Gott Saajne!
God Bless!

GMR in Brief

A few years ago I found myself dejected while driving though the county seeing only the remaining bones of my family heritage.  I found it so profoundly sad I decided I must continue the traditions of my German from Russia Mennonite Pioneer ancestors whom so bravely ventured forth seeking freedom and carving a life path for my family.

Photo by sara tieszen paschal

Mennonite Homestead Bones rural Turner County South Dakota

What am I talking about?  German from Russia?  GMR?   Yes, my ancestors are German.  They emigrated to Russia in search of religious freedom.  Catherine the Great welcomed them with open arms.  She willingly gave them land on the Russian Steeps and permitted communal living.    The German Mennonites could preserve heritage, language, religious freedom and exemption from military service by taking the land in Russia.   So the emigration began and the German Mennonites set up a self governing state on the steeps of Russia.  Throughout history Mennonites are known to be overachieving hard workers.  This trait was a double edged sword for the GMR's.  Our ancestors became so adept at cultivating the steeps the Russian government wanted their part of the harvest.  Harvest being the increasing wealth and population of the GMR's.  They made it impossible to enlarge tracts of land for the growing GMR families.  Amidst growing frustrations in the areas of land, religion, language, taxes and military service, so labeled the Russification of the German Mennonite, communities decided to emigrate once again seeking the simple secluded way of the GMR's.

America on the Horizon...