Creme Schnitten
Parent Issue
Day
19
Month
October
Year
1960
Copyright
Copyright Protected
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Antonia Krumes with her Creme Schnitten Pastry, October 1960 Photographer: Doug Fulton
Year:
1960
Published In:
Ann Arbor News, October 19, 1960
Caption:
Kneading: The remaining ingredients should be kneaded and pounded until the dough is elastic and shiny.
Ann Arbor News, October 19, 1960
Caption:
Kneading: The remaining ingredients should be kneaded and pounded until the dough is elastic and shiny.
Copyright
Copyright Protected
Antonia Krumes with her Creme Schnitten Pastry, October 1960 Photographer: Doug Fulton
Year:
1960
Published In:
Ann Arbor News, October 19, 1960
Caption:
Mix By Hand: One cup of flour and the pound of butter should be thoroughly mixed by hand.
Ann Arbor News, October 19, 1960
Caption:
Mix By Hand: One cup of flour and the pound of butter should be thoroughly mixed by hand.
Copyright
Copyright Protected
Antonia Krumes with her Creme Schnitten Pastry, October 1960 Photographer: Doug Fulton
Year:
1960
Published In:
Ann Arbor News, October 19, 1960
Caption:
Creme Schnitten: A pastry that will gain you many "delicious" compliments is Creme Schnitten which Mrs. Oskar Krumes is shown serving at her home at Beacon Hill. Mrs. Krumes says that the pastry is considered to be the "king of the desserts" in Central Europe. The basic pastry recipe, which may be stored in your freezer for many months, can be served with many fillings for either luncheons, dinners or desserts.
Ann Arbor News, October 19, 1960
Caption:
Creme Schnitten: A pastry that will gain you many "delicious" compliments is Creme Schnitten which Mrs. Oskar Krumes is shown serving at her home at Beacon Hill. Mrs. Krumes says that the pastry is considered to be the "king of the desserts" in Central Europe. The basic pastry recipe, which may be stored in your freezer for many months, can be served with many fillings for either luncheons, dinners or desserts.
Copyright
Copyright Protected