A last Will and Testament for Armin and Anna (Lina) Gerbstadt. It turns out that Grampa had another sister, Martha. Erna married a guy named Heupel. And according to the will, Grampa and Aunt Erna lived in Pasadena in 1926. Stunner! The real stunner was the other sister. It makes me wonder how many sibs Grampa really had. And why we didn't know about them.
I am working on a better, detailed translation but that is the highlights. I sent James a more detailed list as he is going to be in Berlin. But I will put as much of the document up to this site; ya know, just in case any one knows someone who knows more German than I. Geez, I better make some German friends.
Tuesday, March 3, 2009
MIssing HAnnover tape FOUND!!!!
Hey guys: tape was uncovered in a box of gifts that were never sent and stashed under the stairs. Will send it along to whatever address you tell me.
Thursday, December 25, 2008
About yeast cake
I found this recipe, nearly word for word, in a jewish cookbook. This is called a strudel and it is credited with an Askenazi heritage. Unfortunately there is no picture in the book so that I can see how the finished project will look to confirm. But the proportions were exact, the instructions were the same so it should be the same thing.
I haven't seen anything in another cookbook to confirm it's origins.
I haven't seen anything in another cookbook to confirm it's origins.
finally!
A hundred thousand apologies! You all live here so you know what the weather has been like.
Anyway, here it is:
Grampa Gerbstadt's Holiday Raisin Rolls (yeast cake)
I
1/2 pound margarine
2 Tbs sugar
pinch salt
3 egg yolks beaten to a light color
2 1/2 cup sifted flour
II
I pk. yeast
1/4 cup water
1/4 cup milk
III
3 egg whites beaten to peaks
1 C sugar
1 C walnuts coarse shopped
1 pound Golden raisins
cinnamon
Mix groups I and II seperately.
Combine I and II. Roll into a ball and refridgerate covered overnight.
Except the egg whites, combine ingredients in group III and set aside while you roll out the dough. Beat whites and set aside.
Divide dough in half. Roll each half on a lightly floured surface to approximately 1/8th thickness. The rectangle should be about 8X16 inches in size.
Spread the egg whites onto rolled dough, sprinkle one half nut and raisins combo over whites. Roll as in a jelly roll, making sure to keep the seam to the bottom. Seal ends.
Repeat with the other half of dough.
Allow rolls to raise 1 hour or until doubled in size.
Bake @ 325 for 25 minutes.
Cool.
Sprinkle with cnfectioners sugar before serving.
Anyway, here it is:
Grampa Gerbstadt's Holiday Raisin Rolls (yeast cake)
I
1/2 pound margarine
2 Tbs sugar
pinch salt
3 egg yolks beaten to a light color
2 1/2 cup sifted flour
II
I pk. yeast
1/4 cup water
1/4 cup milk
III
3 egg whites beaten to peaks
1 C sugar
1 C walnuts coarse shopped
1 pound Golden raisins
cinnamon
Mix groups I and II seperately.
Combine I and II. Roll into a ball and refridgerate covered overnight.
Except the egg whites, combine ingredients in group III and set aside while you roll out the dough. Beat whites and set aside.
Divide dough in half. Roll each half on a lightly floured surface to approximately 1/8th thickness. The rectangle should be about 8X16 inches in size.
Spread the egg whites onto rolled dough, sprinkle one half nut and raisins combo over whites. Roll as in a jelly roll, making sure to keep the seam to the bottom. Seal ends.
Repeat with the other half of dough.
Allow rolls to raise 1 hour or until doubled in size.
Bake @ 325 for 25 minutes.
Cool.
Sprinkle with cnfectioners sugar before serving.
Thursday, December 18, 2008
Thursday, December 11, 2008
retreat
Yes, I have been a bit distracted in my research. With Christmas (Weihnachten) upon us it is time once again to think back to the special things that keep Gramma and Grampa alive for me. It is especially important this time of year because the weather is so frightful and the memories keep me warmer than a roaring fire. The foremost memory, beyond the Christmas balls from Wollworths and Kresge's, beyond the silver tinsel and the decorated styrofoamballs hanging in the dining room window is the strudel at the end of Christmas dinner.
Eggnog really was too rich an accompaniment to such a decadent desert even if one had only a single slice. But who could eat only one? The butter, the sugared sultanas and all the powdered sugar.... mmmmmmmmmmmmm. I think what made it most special was that it only appeared at Christmas. And it took 3 months to make.
I thought that would get your attention. It didn't take 3 months from mix to bake. That is only a short prep, an overnight trip to the fridge and a quick assembly the next day. If you don't include the resting time it only takes about 40 minutes and the recipes makes two loaves. Just before he had that last bout, Grampa promised me that he would teach me how to make it since mom was never interested. He said that he always made it the last week of October so that it had a good eight weeks in the freezer. A day in the fridge and then the rest of the time in hte freezer. It is called mellowing.
This extra step is what allowed the raisin and nut flavor to penetrate the dough from the inside out. It is also most likely what made it taste so heavy. I don't think it needs that long. I made that loaf in 2005 three days before the dinner. The other reason for freezing it is so that it can be cut while still fairly rigid and thus would not crumble as badly on the plate as if it were cut and served "fresh". Since it turned out so well, I don't feel bad about not putting this out there until now as there is still plenty of time to churn out a loaf or two before Christmas.
I also have to admit I almost lost the recipe with my last disorganized move. So in the next post I will publish the Holiday Yeast Cake recipe and tell you again what I know about it. I would have loved to have a photo but I am not able to make one this year and it never occurred to me that it would be necessary to photograph something like that. But if we don't then what happens when we lose our marbles later in life? or worse... a recipe book as priceless as our family traditions?
It was almost losing the recipes, Grampa's, Dad's, Mom's and some of my favorites from my friends' families that inspired me to post. But I also don't want to be the only person who knows how to make it. Brian's reaction when he saw it was priceless... something I wish I had a photo of. It's the kind of reaction everyone in this family is entitled to have and experience. I have found too much divisiveness within the parts of our story I have found. It should not remain a generational burden. So, don't hold your breath but tune in tomorrow or Saturday for the recipe.
Frohe Weihnachten Familie!
Eggnog really was too rich an accompaniment to such a decadent desert even if one had only a single slice. But who could eat only one? The butter, the sugared sultanas and all the powdered sugar.... mmmmmmmmmmmmm. I think what made it most special was that it only appeared at Christmas. And it took 3 months to make.
I thought that would get your attention. It didn't take 3 months from mix to bake. That is only a short prep, an overnight trip to the fridge and a quick assembly the next day. If you don't include the resting time it only takes about 40 minutes and the recipes makes two loaves. Just before he had that last bout, Grampa promised me that he would teach me how to make it since mom was never interested. He said that he always made it the last week of October so that it had a good eight weeks in the freezer. A day in the fridge and then the rest of the time in hte freezer. It is called mellowing.
This extra step is what allowed the raisin and nut flavor to penetrate the dough from the inside out. It is also most likely what made it taste so heavy. I don't think it needs that long. I made that loaf in 2005 three days before the dinner. The other reason for freezing it is so that it can be cut while still fairly rigid and thus would not crumble as badly on the plate as if it were cut and served "fresh". Since it turned out so well, I don't feel bad about not putting this out there until now as there is still plenty of time to churn out a loaf or two before Christmas.
I also have to admit I almost lost the recipe with my last disorganized move. So in the next post I will publish the Holiday Yeast Cake recipe and tell you again what I know about it. I would have loved to have a photo but I am not able to make one this year and it never occurred to me that it would be necessary to photograph something like that. But if we don't then what happens when we lose our marbles later in life? or worse... a recipe book as priceless as our family traditions?
It was almost losing the recipes, Grampa's, Dad's, Mom's and some of my favorites from my friends' families that inspired me to post. But I also don't want to be the only person who knows how to make it. Brian's reaction when he saw it was priceless... something I wish I had a photo of. It's the kind of reaction everyone in this family is entitled to have and experience. I have found too much divisiveness within the parts of our story I have found. It should not remain a generational burden. So, don't hold your breath but tune in tomorrow or Saturday for the recipe.
Frohe Weihnachten Familie!
Tuesday, November 25, 2008
Search I: 2000
I spent a few years in college. During the first few classes we were supposed to get familiar with search engines. Google was still refining its engine and we were playing with dogpile and others that are rarely used now. So the first thing I did was plug in Gerbstadt for a people search.
In 2000 there were 11 people living within reach of Google's search engine with the surname Gerbstadt. Genealogic research indicates all 11 of those people to be related. Among those Gerbstadts: Dr. Christine Gerbstadt, dietitian and published nutritionalist; David Gerbstadt of Pennsylvania, artist and blogger; a couple of Wayne County, MI realtors; and a physicist or genetic engineer... I couldn't pin point him.
In 2000 there were 11 people living within reach of Google's search engine with the surname Gerbstadt. Genealogic research indicates all 11 of those people to be related. Among those Gerbstadts: Dr. Christine Gerbstadt, dietitian and published nutritionalist; David Gerbstadt of Pennsylvania, artist and blogger; a couple of Wayne County, MI realtors; and a physicist or genetic engineer... I couldn't pin point him.
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