Bob, my grandmother used to fry bread dough (in lard, I think!) and sprinkle
it with sugar. She'd make a ball of dough, stretch it out a bit and put it
in the hot shortening until it was golden brown and puffy. I've tried this
with frozen bread dough from the grocery (thawed): not as good as Grandma's, but
similar.
Jane Wagoner
In a message dated 1/12/2009 10:29:03 A.M. Central Standard Time,
bobmarval@juno.com writes:
To List owner,
I am starting to wonder if I am connected to the list so I am re-posting
the information that I posted last year as a test. I will also paste in
the information that has led me to believe that I am not connected. If
it is the content of this information that has prevented it from being
posted feel free to delete it. I will at least know if I am connected.
My MARHENKE line came to INDIANA from the MARIENHAGEN / DEINSEN /
THUSTE / BANTELN / WALLENSEN area of the HANNOVER Providence.
Some of the names I am researching from that region are, MARHENKE /
MARHENKEN / MEIER / STEINECKEN / LEHNHOFFS / CRULL.
Any information about these names would be appreciated. I would be happy
to share information with you.
Thank you in advance---Bob Marhenke PS I can have German translated here
if that would help.
Here is what I tried to post twice with no success.
My Grand parents were from the Hannover area and they used to make
Fritters. I know they were cooked in quite a bit of grease and I know I
should not be even thinking about eating any today but I have a big
hankering to do so any way. These were probably about a half of an inch
or more thick and flat on both sides about the size of the palm part of
your hand or a little smaller. There was no fruit, nuts or vegetable in
them and we ate them with sugar or syrup or both on them.
Would any one have a Idea how to make these fritters? Starving Bob in
Lincoln Nebraska