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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
 Posted - 03 April 2001 : 12:14:55
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it would be cool to put up snitzy things at snitz.com like this:
Snitz Pie
posted by jeanndan 03-20-99 9:03 AM
Snitz Pie
1 qt. dried apple slices
1 1/4 cup sugar
pinch of salt
1/2 tsp. cinnamon
3 drops lemon extract
Double Pie Crust
Cover dried apples with water and soak over night. Next day cook apples with water they were soaked in until soft, over low heat.
Preheat oven to 425° F.
Put apples through a ricer along with the juice they were cooked in. Add sugar, salt, cinnamon and lemon extract. Put in unbaked pie crust and add top crust.
Bake at 425 degrees for 15 minutes, then at 375 degrees for 35 minutes or until done.
from: http://www.cyber-kitchen.com/ubbs/archive/PIES/Snitz_Pie.html
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 12:16:07
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or:
Holiday Snitz Bread
3 cups lukewarm water
4 Tbsp. sugar
3 pkg. yeast, dry or compressed
4 cups flour
2 cups milk, scalded
4 Tbsp. sugar
6 Tbsp. shortening (1/3 cup)
2 Tbsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 cup sugar
1 cup walnuts, chopped
1 lb white raisins
1 lb. currants
6 oz green candied pineapple
8 oz red candied cherries
6 oz red candied pineapple
8 oz green candied cherries
6 oz yellow candied pineapple
4 oz orange peel, lemon or citron
Mix water, sugar and yeast and stir until dissolved. Then add the
flour and beat until smooth. Cover and let rise about 1 hour.
To milk, add sugar, shortening, and salt. Cool to lukewarm. Add
this liquid to the sponge mixture after it has doubled in bulk.
Stir well to mix, then add remaining ingredients.
Flour should be added until it is workable but sticky. (you will
need a 5 pound bag of flour to make this bread.) Turn out on a well
floured board and knead flour into the dough. It will remain on
the tacky side, but this is best because the fruit will need the
extra moisture. Knead about 15 miinutes. When the proper amount
of flour has been kneaded in, you will have a dough about the size
of a basketball. Divide this into two batches and place each in
a well oiled bowl, cover and let rise until double in bulk. Punch
down dough - form three loaves from each batch and place in bread
pan and let rise til double in bulk. Each bowlful will make three
average loaves. Bake at 350 degrees for 45 minutes. This bread
is wonderful toasted and buttered - enjoy with a friend and a cup
of coffee. Give a loaf as a gift to a friend. Can be frozen.
from: http://recipes.taronga.com/breads-yeast/snitz01.html
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 12:26:26
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Title: Snitz & Knep
Categories:
Yield: 4 Servings
Cook 1 pound of smoked breakfast bacon, in one
piece, 2 1/2 hours. Put a quart of dried sweet
apples, with plenty of water, on the back of the
stove where they will simmer gently. Sweet apples
are usually dried with the skins left on. When the
meat has cooked one hour, put the apples in with
it and let them cook together another hour. For
the knep: Take 3 cups of flour, 2 heaping
teaspoonfuls of baking powder, a pinch of salt;
break into this 2 eggs, and use enough sweet milk
to make a stiff batter. Drop the batter by
spoonfuls upon the apples; when apples are
covered, replace the lid and let cook for a few
minutes; then drop in more batter, and so on until
the batter is used. Boil for 20 to 30 minutes, and
be sure there is sufficient water in the boiler to
keep from burning.
from: http://www.hugs.org/Snitz_&_Knep.shtml
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 12:34:39
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Snitz Fest
Saturday, October 3, 1998
Snitz Fest celebrates the apple and it's part in everyday Lancaster County history. Apples constituted an important part of early Pennsylvania settler's diets. See cider being made, snitz being "cut and dried", and learn some 18th century recipes using apples in the Kuche of of the 1719 Herr House. Take a Conestoga wagon tour of the museum's orchard of historic apple varieties, and afterwards taste and compare the apples that came from these trees at the apple tasteing table. Enjoy children's games such as Snap Apple and Bobbing for Apples. See other harvest time activities as well, such as threshing and corn shucking. Make sure and taste the sausages smoked aver apple wood in the museum's 18th century smokehouse, and take home a snitz pie or jar of fresh apple butter. Snitz Fest hours are 10 am to 3 pm.
from: http://www.lgms.pvt.k12.pa.us/HansHerr/Specialevents.html
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 13:15:42
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Destination:
Berkeley Springs
The Secrets of Making Apple Butter
Contrary to popular belief, there is no such thing as "The Right Way" to make apple butter. There are as many variations on the recipe as there are chefs who make it.
In late September, sweet golden delicious apples are the main ingredient. By Election Day, late tart apples are ready for use. Many cooks are partial to powdered spices, while others swear by cinnamon and cloves in oil form. Traditional recipes use three pounds of sugar per gallon of apple butter. Colonial cooks added West Indian molasses to apple butter, while health-conscious cooks today make it with no sugar at all. Some cooks recommend using cider to cook down the apple snitz, while others add plain water. Some old-timers will tell you that adding a copper penny to the bottom of the kettle will let you know if the butter is burning. Others claim the penny scratches the kettle finish and should be avoided altogether.
Luckily, there are some common grounds and truths that everyone agrees on. Most importantly, no one makes apple butter alone. It's a group activity, whether that group be family, friends, club members, or strangers passing by the kettle during the Apple Butter Festival.
There are other things to remember about apple butter:
No one can pass by a boiling kettle full of apple butter without stopping to take a stir. There is always lots of good food and better chit-chat around the kettle. Not inviting someone back to make apple butter the following year is a sure way to lose a friend. And, as Miss Eliza Leslie said in the 1848 edition of her classic cookbook, "It is not worthwhile to prepare apple butter on a small scale."
Making apple butter the "old timey way" -- over an open fire -- requires copper-lined kettles. A long-handled stirrer with a spoon-bill head, usually made from poplar, is also standard equipment. All day stirring assures no burning or sticking. "Twice around the kettle and once across" is the old adage popular among apple butter connoisseurs.
Using corn cobs or loaf bread to clean out kettles protect them from being scratched. Hardwood fires make coals rather than flame, so butter cooks slowly, not burning, sticking, or splashing over the edge. It's no secret that boiling apple butter splashed on bare skin is painful.
Putting sugar into the butter is called "adding the money." And, to keep the stirring arm going, some suggest pouring a glass of peach brandy into every stirrer twice a day.
How it's Done
Making apple butter is a simple task. On Day One, you snitz. Take ten to twelve bushels of apples of your choice, set up on the porch with an apple peeler, several sharp paring knives, and a collection of bowls and pots. Set to work. Wash, whir, peel, and thud. Stab, quarter, snip, and plop into bowls. Throw thrashings away. By late afternoon, enough snitz (the peeled, quartered, and cored fruit) is done.
On Day Two, fire up the kettles with a bin of firewood nearby. Add liquid to the kettles full of snitz and push the apples around. Push, slurp, slosh, and stir to keep the ingredients from sticking. The stirring continues all day long. Rock back and forth, slightly lift, then push down and around. The rhythm's in the work. And watch out, because you'll probably end up getting a kettleful of smoke in your eyes.
The apples will eventually break down into sauce, volcanic bubbles boiling and bursting. Several hours later, the time will come to add sugar. Finally, add spices, darkening the butter to a deep red like the inside of the kettle.
When apple butter stands firm, it's time to fill the cleaned and boiled jars. Ladle out boiling apple butter, screw on lids, and move as a team -- dipping, filling, screwing, and packing. The final stage is cleaning the kettles and scraping off the crust of baked-on butter around the rim.
The rewards for this hard work are multiple: eating spicy, thick butter on a slice of bread on a cold winter day or giving a jar or two as a prized Christmas gift. Most of all, however, the joy is in the doing.
The tradition of making apple butter brings together people in a spirit of warmth and cooperation. There is love in every sticky bite.
Apple Cider: A Historic American Favorite
History records that the Celts of Britain greeted their Roman conquerors with toasts of apple cider. American colonists made cider preparation a priority task in early settlements. Brought to this country by colonists who grafted their domesticated apples onto the branches of the wild crab apple trees native to the New World, cider reached its peak in popularity and consumption during the 19th century. It was a favorite of rural Americans and the target of temperance crusaders, who regarded it as an evil drink. Today, apple cider is pressed wherever apples are grown throughout the temperate zones of the world. Principal producers of cider are France, England, Holland, and the United States. The drink is still very popular and is a tasty source of vitamin C, a regulator of the body pH, and a purifying agent, excellent for the treatment of kidney and gall stones.
Around West Virginia, thousands of gallons of fresh pressed local apple cider are sold to visitors at fall festivals throughout the state each year. The golden drink is carried off in jugs, cups, and bottles by throngs of pleased customers. Some of this cider is consumed before the week is out, some is left to ferment more to give the cider that alcoholic punch, and some is frozen and thawed for use during the cold winter months to recapture the tangy tastes of autumn.
The production of apple cider in West Virginia has changed considerably during the last century. According to cider makers at Applejack Orchard in Berkeley Springs, the procedure for making the drink is a simple one. The best cider comes from a blend of apples: sweet Macintosh, golden and red delicious added to tart yorks and crabapples. The fruit is washed, ground into a mash called pomace, then pressed between layers of cloth-covered wooden plates. The juice is then strained and jugged with no additives or pasteurization, producing the familiar sweet cider taste. Left to age in barrels with yeast or sugar added, cider eventually turns hard and alcoholic -- the type commonly available in Europe.
It takes one bushel of apples to produce two to three gallons of cider. In West Virginia, cider is pressed weekly during the season between September through November, supplying local residents and food markets with thousands of gallons of fresh cider in jugs and barrels.
And not only is cider a healthy and refreshing drink, it's also an ingredient in many recipes. It can be used for flavor while soaking beans, basting roasts, and as an accent to squash, fish, rice dishes, and pea and onion soups. When cider is heated it becomes thick, producing cider syrup, a tasty addition to cornbread or barbecue sauces. Even the pomace left over when the juice has been squeezed out has its uses as animal feed or garden compost.
Cider is a popular, healthy, and versatile drink for all ages and kinds of people. Apple cider, as well, as apple butter, is available each year at the Apple Butter Festival on Columbus Day Weekend in October. Drink up and enjoy!
from: http://www.virtualcities.com/ons/wv/b/as/wvb48a20.htm
tells what "Snitz" is in one sence :)
Reinsnitz (Mike)
><)))'> Need a Mod?
"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 13:17:04
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better Snitz & Knep recipe?
* Exported from MasterCook *
Snitz and Knepp
Recipe By : Marvin Small: "The World's Best Recipes" 1955Serving Size : 8 Preparation Time :0:00Categories : FareShare Chat 029
Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------
1 1/2 pounds cured ham or 1 ham hock 2 cups dried apples 2 tablespoons brown sugar [KNEPP or Dumplings] 2 cups flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 2 tablespoons butter 1/3 cup milk (to 1/2)
APPLES AND HAM:Wash dried applies, cover with water and soak overnight. In the morning, cover ham with cold water and cook slowly for 3 hours.Add apples and water in which they soaked. Add brown sugar and cook 1 hour longer.
KNEPP:Sift together dry ingredients. Stir in beaten egg and melted butter. Add milk to make a batter stiff enough to drop from a spoon.
Drop batter by spoonfuls into boiling ham and apples. Cover pan tightly and cook dumplings 10 to 12 minutes. Do not lift cover until ready to serve.
NOTES : Originally from "The Mennonite Community Cookbook" by Mary Emma Showalter.
Most typical of Pennsylvania Dutch meat dishes today are the beef and chicken potpie, ponhaus and scrapple, pickled pigs' feet (souse) and roast pig stomach (Dutch goose). And one must not forget the "schnitz un knepp."
If it is prepared by cooking a ham bone and then adding the dried applesnitz, it is often listed with meat dishes. Family appetites differ, however, on how this old-fashioned favorite should be prepared. Many prefer only the flavor of the fruit and dumplings and do not use meat.
Cook's Note: We prefer it cooked with ham. The salt and sweet tastes of this recipe confuse and delight the taste buds.
.... Doris Guyer
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.comContributed to FareShare IRC Chat, 23 January 1999, by Art.
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
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redbrad0
Advanced Member
USA
3725 Posts |
Posted - 03 April 2001 : 14:00:59
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looks like you are having to much fun with this mike 
Brad |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 03 April 2001 : 16:55:13
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:) Well... I found some stuff ya know ;)
Reinsnitz (Mike)
><)))'> Need a Mod?
"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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redbrad0
Advanced Member
USA
3725 Posts |
Posted - 04 April 2001 : 07:46:09
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lol
Brad |
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Reinsnitz
Snitz Forums Admin
USA
3545 Posts |
Posted - 04 May 2001 : 14:49:30
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oh jeez... whoever started this post had way to much time on their hands (looks arround suspiciously)
Reinsnitz (Mike)
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"Therefore go and make disciples of all nations,..." Matthew 28:19a |
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