| Mom's Kitchen
1 lb. Butter
1/2 tsp salt
1 C. sugar
1 C. sour cream
1 tsp. Baking soda
1 tsp. Vanilla
1 tsp baking powder
C. Wild Plum jam or other tart jam (Doris suggests strawberry
or red raspberry)
3-4 T. Cinnamon sugar
the butter, sugar and salt.
Beat eggs and add sour cream, baking soda and vanilla.
Add egg mixture to sugar mixture alternately with flour that is
sifted with baking powder.
Chill dough about 30 min. Roll out as for piecrust. Place one
layer in 9 x 13” Pyrex (glass) pan. Spread with jam. Sprinkle
each layer of pastry dough with cinnamon sugar. There should be
three layers of pastry with two fillings of jam.
Bake 350 degree oven for about 30-35 min — should start
to show light browning around the edges. Remove from oven, wait
about 5 minutes and then cut pieces.
Leftover pastry uses:
Can be rolled out and cut into circle shapes and sprinkled with
sugar to make delicate sugar cookies. Bakes in less than 10 minutes—depending
Twists can also be made by rolling the logs in cinniman and sugar,
and then twisting them -- the logs are about 4-5" in length.
Sprinkle with cinnamon sugar. Bakes about 10 min.
Tilly used the jam that she made from the Plum trees along their
driveway on West
Solway in Sioux City -- they were small sour plums not more
than an inch in diameter. I refer to it as Wild Plum jam in
the recipe -- they will probably be nearly impossible to find
-- find something with a tartness to it.
Commentary from Earle:
It was the best my Mother ever baked. It is time consuming and
it doesn't always come out right. The key is to get the right
thickness of each layer of strudel, and if possible, to get
them the same thickness. The right amount of cinnamon is also
crucial to stubborn bastards like me, but it for me is the difference
on a 1-to-10 of a certain 9 or 10 and a satisfactory 7 or 8.
Doris and Chatz got it down to perfection as does my wife. The
biggest sin is to experiment with the recipe so that it comes
out so that you have to carry a 10-pound weight in the hand
on the opposite side to where the strudel settled after consumption.
I have the reputation of not eating a lot of foods and bitching
like a shit when I get something I like that is a (1-to-10 again
) a 5 or 6.
But that is why making friends is not a specialty of mine when
they mess up the sacred such as bad-mouthing movies I like,
raving about a book I feel is second rate, and making strudel
that is less than ideal.
But with the condition of my memory the past three years even
an average load of strudel that I don't like much will be forgotten
rather quickly and peace will reign. I know this is the period
of the year when peace gets a lot P. R. so some half-assed baking
is not calamity. Only my temper is or can be.