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Czech Peach Dumplings — Stropnicky Family Recipe

Posted by on December 18, 2012 Leave a Comment

The copy I have is my orig­i­nal from Lil,

Peach Dumplings-4 ripe peaches (usu­ally 2 peaches per person);1 medium /large or 2 small pota­toes for 5–6 dumplings; Boil with jack­ets on and peel later when cooled a bit peel; mash them, put in bowl (big). 1 cup flour; 1 tsp of salt and 1 egg, mix untill work­able con­sis­tancy; roll out and cut pieces big enough to cover peach; drop in boil­ing salted water; return to boil­ing and cook 7 min­utes for medium peach (slightly more or less depend­ing on size); remove from water and roll in browned, sug­ared (plain) bread crumbs(melt but­ter in fry pan and brown crumbs and sugar); serve whole and let each cut their own and add cin­na­mon and sugar as they please, extra dough can be rolled into Cig­ars and boiled and rolled in fry pan too. We usu­ally x 3 the receipe.
Be care­full w flour, too much and dough goes all wrong. Lil always served as din­ner, never as a dessert, great next morn­ing browned in fry pan cut up.
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Egg Nog Fudge

Posted by on December 18, 2012 Leave a Comment

EggNog Fudge

Ingre­di­ents:

  • 2 cups gran­u­lated sugar
  •  1/2 cup butter
  •  3/4 cup dairy eggnog
  •  10.5 ounces white choco­late bars, chopped into small pieces
  •  1/2 tsp freshly grated nut­meg, plus a lit­tle more for the top of the fudge
  •  once 7 ounce jar marsh­mal­low creme
  •  1 tsp rum extract

Line a 8 or 9-inch square pan with foil and let it hang over the sides. But­ter the foil. In a heavy, 3-qt saucepan com­bine sugar, but­ter, and eggnog. Bring to a rolling boil, stir­ring con­stantly. Con­tinue boil­ing 8–10 min­utes over medium heat or until a candy ther­mome­ter reaches 234 F, stir­ring con­stantly to pre­vent scorch­ing. Remove from heat.  Using a wooden spoon, work quickly to stir in chopped white choco­late and nut­meg until choco­late is melted and smooth. Stir in marsh­mal­low creme and rum extract. Beat until well blended and then pour into pre­pared pan. Sprin­kle with a lit­tle freshly ground nut­meg on top. Let stand at room tem­per­a­ture until cooled. Refrig­er­ate if you’d like to speed up the process.  When com­pletely cool, cut into squares. Store in cov­ered container.

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