Recipe - German Strickle Sheets

2 cup Sugar
4 Egg, well beaten
4 tablespoon Butter
1 cup Yeast
*dissolved in:
One half cup Water, lukewarm
4 cup Milk
1 teaspoon Salt
Flour

Scald milk and add the eggs and butter. When cool, add the dissolved yeast,
salt, sugar and enough flour to form a thin batter. Beat all together about
7 minutes, cover well and set bowl containing mixture in warm place for 7
or 8 hours. After time has elapsed, add enough flour to make a soft dough,
knead lightly and set to rise again. When wellraised, roll dough to one
inch thickness and cut in biscuit shapes. Allow to rise a second time.
Before placing in oven, spread with the following mixture: Mix 2 cups sugar
with 4 Tbsp flour and add One half cup butter and cream well; add 4 Tbsp boiling
water and beat mixture into a sauce. Bake at 400F about 20 minutes.
Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts
Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini