Fall
Tante Behrends Apple Stuten
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4 Reviews
Maedl
September 16, 2016
Sarah,
Your recipe intrigues me. Where I live, in Bavaria, a Stute means a breeding mare, so you had me at the title! I did a bit of googling and think this recipe must come from up north--way north, as in Schleswig-Holstein.
I loved the old, hand-written recipe, and, of course, had a closer look. I came up with a slightly different interpretation than you did. Did you mean to leave out the eggs? And I think the original recipe calls for soda--that’s Selters in German. Since it calls for two tablespoons, it must mean something like spritzy water or seltzer.
Anyway, here’s what I came up with when I translated it:
½ pound quark
6 Tbl. oil
salt
sugar
2 eggs
300 g.flour
½ ? baking powder
2 T. Selters (I think this means soda--something like seltzer water)
1 dinner plate of apples cut into small chunks
Bake at 200-220 degrees C. for about 30 minutes--before baking brush with cream
Your recipe intrigues me. Where I live, in Bavaria, a Stute means a breeding mare, so you had me at the title! I did a bit of googling and think this recipe must come from up north--way north, as in Schleswig-Holstein.
I loved the old, hand-written recipe, and, of course, had a closer look. I came up with a slightly different interpretation than you did. Did you mean to leave out the eggs? And I think the original recipe calls for soda--that’s Selters in German. Since it calls for two tablespoons, it must mean something like spritzy water or seltzer.
Anyway, here’s what I came up with when I translated it:
½ pound quark
6 Tbl. oil
salt
sugar
2 eggs
300 g.flour
½ ? baking powder
2 T. Selters (I think this means soda--something like seltzer water)
1 dinner plate of apples cut into small chunks
Bake at 200-220 degrees C. for about 30 minutes--before baking brush with cream
sarah
September 18, 2016
Thank you for your comment!
Actually I live in Schleswig-Holstein :) and the recipe in the photo was written by 6-year-old me (the recipe isn't even 15 years old.. just used many, many times).
I conversed the measurements into grams for easier use, since everyone uses a scale nowadays (unlike Tante Behrends back then).
I left out the Selters/soda because it made the dough spread more and the pieces of fruit sticking out and getting burned while baking. Tante Behrends used it as an additional leavener, which I didn't find necessary.
And as for the eggs- I forgot to add them ;)
Oh, and about the name, my mum (who was born in the Ruhrgebiet) told me it is because it's related to the 'Stutenkerle' a traditional yeasted pastry. This dough, a 'Quark-Ölteig' is a quick alternative to a yeasted dough, similar in taste and texture and also best served fresh from the oven. Hence the name Stuten.
Actually I live in Schleswig-Holstein :) and the recipe in the photo was written by 6-year-old me (the recipe isn't even 15 years old.. just used many, many times).
I conversed the measurements into grams for easier use, since everyone uses a scale nowadays (unlike Tante Behrends back then).
I left out the Selters/soda because it made the dough spread more and the pieces of fruit sticking out and getting burned while baking. Tante Behrends used it as an additional leavener, which I didn't find necessary.
And as for the eggs- I forgot to add them ;)
Oh, and about the name, my mum (who was born in the Ruhrgebiet) told me it is because it's related to the 'Stutenkerle' a traditional yeasted pastry. This dough, a 'Quark-Ölteig' is a quick alternative to a yeasted dough, similar in taste and texture and also best served fresh from the oven. Hence the name Stuten.
Maedl
September 18, 2016
Sarah,
Your hand-written note from when you were six reminds me of one that I wrote out on a scrap of blue paper when I was about that age--and my grandmother saved it. I think it’s still around . . . somewhere.
What is the ‘Selters’? Is it Seltzer water or is it baking soda (Natrium)? I asked a German friend yesterday and she had never heard of it, but thought it might be Seltzer as well. Also, I haven’t tried it, but wonder if smooth cottage cheese or farmer’s cheese could be substituted for quark. One of these days, I’ll give it a try.
I enjoyed your background info and checked out the Stutenkerle--and I don’t think I have ever seen them in the south, which once again underscores how regional German food is.
Your hand-written note from when you were six reminds me of one that I wrote out on a scrap of blue paper when I was about that age--and my grandmother saved it. I think it’s still around . . . somewhere.
What is the ‘Selters’? Is it Seltzer water or is it baking soda (Natrium)? I asked a German friend yesterday and she had never heard of it, but thought it might be Seltzer as well. Also, I haven’t tried it, but wonder if smooth cottage cheese or farmer’s cheese could be substituted for quark. One of these days, I’ll give it a try.
I enjoyed your background info and checked out the Stutenkerle--and I don’t think I have ever seen them in the south, which once again underscores how regional German food is.
sarah
September 18, 2016
Selters is the same as Seltzer water, sorry about the confusion.
I think cottage cheese (about 4% fat) should work if you reduce the oil a little.
The low fat content of the Magerquark keeps the stuten from being too greasy, so anything cultured, without much fat and liquid should work.
The rationality of (german) food is very interesting, I think. My grandparents up here were really poor and the cooking my dad learned from them is very different from that my mum learned in her wealthy family in the Ruhrgebiet.
Alas I don't know much about the bavarian cuisine (it is over 1000km away from us!)
Have you ever had Fliederbeersuppe mit Äpfeln und Grießnocken (elderberry soup with apples and semolina dumplings)? It is a typical winter food here (very cheap) and I stole the flavour profile from it for this recipe.
I think cottage cheese (about 4% fat) should work if you reduce the oil a little.
The low fat content of the Magerquark keeps the stuten from being too greasy, so anything cultured, without much fat and liquid should work.
The rationality of (german) food is very interesting, I think. My grandparents up here were really poor and the cooking my dad learned from them is very different from that my mum learned in her wealthy family in the Ruhrgebiet.
Alas I don't know much about the bavarian cuisine (it is over 1000km away from us!)
Have you ever had Fliederbeersuppe mit Äpfeln und Grießnocken (elderberry soup with apples and semolina dumplings)? It is a typical winter food here (very cheap) and I stole the flavour profile from it for this recipe.
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