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    Don't know what it's called

    lthrgirl03
    Fri May 27, 2005 12:28 am
    Newbie "Fry Cook" Poster
    When I was in Southern Germany 8 years ago I was served dinner at a restraunt. I know what I had I really liked, but I don't know what it's called. I will do my best to describe it, and hopefully somebody can help.

    It was served as a main dish. What it was - was a large loaf of what seemed like a cross of white bread and cake (maybe like angel food cake). Then served over the top was a semi-sweet white sauce.

    It's been so long since I had it that it's hard to describe. Any help would be appreciated.
    txzuckerbaeckerin
    Fri May 27, 2005 12:53 am
    Food.com Groupie
    Was it it a whitish (light colored) "ball' shaped loaf, hot and to be torn with knife and fork...the sauce sweet with little black speckles? If so, You had a huge yeast dumpling with vanilla sauce! That stuff is great. The dumplings are huge and steamed and served with a light almost fluid vanilla sauce.....german: Hefekloss mit Vanillesosse or bavarien: Hefeknoedel mit Vanillesosse. I can't get to my recipe right now.... icon_cry.gif
    Inge 1505
    Fri May 27, 2005 8:48 am
    Food.com Groupie
    txzuckerbaeckerin wrote:
    Was it it a whitish (light colored) "ball' shaped loaf, hot and to be torn with knife and fork...the sauce sweet with little black speckles? If so, You had a huge yeast dumpling with vanilla sauce! That stuff is great. The dumplings are huge and steamed and served with a light almost fluid vanilla sauce.....german: Hefekloss mit Vanillesosse or bavarien: Hefeknoedel mit Vanillesosse. I can't get to my recipe right now.... icon_cry.gif


    Here is a link to Olga Drodz's German Yeast Dumplings Hefeklosse here at Zaar. icon_smile.gif Use a good homemade vanilla sauce with it.
    lthrgirl03
    Fri May 27, 2005 8:56 am
    Newbie "Fry Cook" Poster
    Yeah - I do think I had to use a knife and fork - because this thing was huge (and very filling). I don't remember there being black specks in it though.
    txzuckerbaeckerin
    Fri May 27, 2005 10:33 pm
    Food.com Groupie
    The black specks would have been in the sauce, as it would have been natural vanilla. The recipe looks good, but be careful with the amount of nutmeg, we never put any into our dumplings, but this is a personal preference.We also served the dumplings with cold cherry or plum compote....oh, bliss some areas in Bavaria also serve them with poopy seeds, very nice, too! oh, blissful memories! icon_biggrin.gif
    edit to say: if you make the reipe, you can vary the dumpling size, we only made 6 at the most, to have them nice and big!
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