By Julie Rothman,
For The Baltimore Sun
8:43 AM EDT, August 28, 2013
Kathy Stumer from Tuscarora, Pa., was looking for a recipe that her husband's grandmother used to make and called cheese dough. She described it as pillow-like dough squares filled with cottage cheese and topped with breadcrumbs and sour cream.
Linda Ziegenbein from Prineville, Ore., saw Stumer's request, which sounded to her like a description of kase knoephla, or cheese dumplings or buttons — an old-style German dish of tender noodle dough stuffed with seasoned cheese. She shared a recipe from the Kulm, N.D., Dorcas Society's 25th anniversary cookbook, circa 1971, submitted by Matilda Brost.
Ziegenbein said the dumplings can be topped with bread crumbs or a sour cream gravy or, as her mother did, with a rich brown gravy. She said her mother would always cook some kind of meat to go with the dumplings.
I thought they were delicious all on their own and along with a green salad made for a terrific meatless meal. Leftovers, should you have any, can be fried in butter until lightly browned and heated through, and are perhaps even more delicious.
Cindy Lehr from Tequesta, Fla., is looking for the recipe for the beef tenderloin cooked in wine with tomato and butter that was served at the now-closed Maison Marconi in Baltimore. She said that years ago when she lived in Maryland, she and her family ate there often, and she has tried numerous times to re-create this delicious dish to no avail.
Robert West from Baltimore said that when he was a boy growing up in Highlandtown, his mother would always stop at a bakery at the corner of Fairmount and Kenwood avenues and buy him a piece of butter cake. He thinks it was a German bakery but he cannot recall the name. He says the bakery is long gone but he is hoping someone might have the recipe for the wonderful butter cake.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email firstname.lastname@example.org. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
(Cheese dumplings or buttons)
Makes about 16 dumplings
3 cups flour
1/2 teaspoon baking powder
2 teaspoons salt
2 egg whites
2/3 cup water
1 pint dry curd cottage cheese
2 egg yolks
1/2 teaspoon salt
1 small onion, grated or chopped
Freshly ground pepper to taste
Bread crumbs browned in butter (optional topping)
Sour cream gravy (optional topping, see instructions below)
Combine flour, baking powder, salt, egg whites and water; mix together to form a firm dough. Add more flour if necessary. Divide dough into three parts and roll each part out like a pie crust about 1/8 inch thick. Cut into about 16 squares.
To make filling:
Mix together cottage cheese (drain if necessary), egg yolks, onion, salt and pepper; place small amount of filling on each square; fold as for ravioli, sealing ends tightly. Cook in boiling salted water for 10 to 15 minutes or until done.
Drain and top with bread crumbs that have been browned in butter or make a sour cream gravy as follows: Melt 2 tablespoons butter, 1 tablespoon flour, pour in 1/2 cup milk and 1 cup sour cream and a little chopped onion.
Copyright © 2014, The Baltimore Sun