Help needed urgently!

I googled some recipes for Mohnkuchen mit Griess in German and found one
that uses Mohnback (the German version of ready made poppyseed filling).
Yes, it would work, but I would cut way back on the sugar. The recipe I
found calls for 5 oz of cream of wheat, 1 quart of milk, 1 pound of
poppyseed filling and only about 2 Tbsp of sugar.
Katharina
"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen today but I
don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think that would work?

TIA for your help!

The recipe is below.

-= Exported from BigOven =-

Iris's Mohn Kuchen

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:

-= Ingredients =-
~~ -DOUGH- ~~
1 cup Sugar
1 cup Butter ; I use marg
1 medium Egg
4 cups Flour ; 3-4 cups
2 1/2 teaspoon Baking powder
~~ -FILLING- ~~
1 medium Egg
1/3 cup Wheatlets ; Cream of Wheat
Cereal)
2 1/2 cup Water
1 cup Poppyseeds ; ground
1 cup Sugar
1 teaspoon Vanilla
1 tablespoon Butter
~~ -TOPPING- ~~
1 cup Butter or marg
1/2 cup Sugar
2 cups Flour
2 tablespoons Milk

-= Instructions =-
DOUGH: Combine ingredients for dough. Should be very stiff. Press into
bottom of a springform pan.

FILLING: Make cereal with water and wheatlets. Pour over remaining
ingredients and mix well. Pour over base in pan.

TOPPING: Mix ingredients to a crumbly consistency and crumble over
filling in pan. Bake at 350 for 1 hour. Drizzle with icing if desired.

This recipe was given to me by my ex Sister In law in Wuppertal Germany.

** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

--
Helen in beautiful Fergus, Ontario Canada ~~ RVTOBFREE
www.mompeagram.homestead.com/

Thanks so much!

MoM

"Katharina" <[email hidden]> wrote in message
news:Z5bsf.437195$084.386600@attbi_s22...

Quoted message said:

I googled some recipes for Mohnkuchen mit Griess in German
and found one that uses Mohnback (the German version of
ready made poppyseed filling). Yes, it would work, but I
would cut way back on the sugar. The recipe I found calls
for 5 oz of cream of wheat, 1 quart of milk, 1 pound of
poppyseed filling and only about 2 Tbsp of sugar.
Katharina
"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn
Kuchen today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

TIA for your help!

The recipe is below.

-= Exported from BigOven =-

Iris's Mohn Kuchen

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:

-= Ingredients =-
~~ -DOUGH- ~~
1 cup Sugar
1 cup Butter ; I use marg
1 medium Egg
4 cups Flour ; 3-4 cups
2 1/2 teaspoon Baking powder
~~ -FILLING- ~~
1 medium Egg
1/3 cup Wheatlets ; Cream of Wheat
Cereal)
2 1/2 cup Water
1 cup Poppyseeds ; ground
1 cup Sugar
1 teaspoon Vanilla
1 tablespoon Butter
~~ -TOPPING- ~~
1 cup Butter or marg
1/2 cup Sugar
2 cups Flour
2 tablespoons Milk

-= Instructions =-
DOUGH: Combine ingredients for dough. Should be very
stiff. Press into bottom of a springform pan.

FILLING: Make cereal with water and wheatlets. Pour over
remaining ingredients and mix well. Pour over base in
pan.

TOPPING: Mix ingredients to a crumbly consistency and
crumble over filling in pan. Bake at 350 for 1 hour.
Drizzle with icing if desired.

This recipe was given to me by my ex Sister In law in
Wuppertal Germany.

** This recipe can be pasted into BigOven without
retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **

--
Helen in beautiful Fergus, Ontario Canada ~~ RVTOBFREE
www.mompeagram.homestead.com/

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

In a pinch, you can "grind" the poppyseeds in a blender.

Vox Humana said:

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

In a pinch, you can "grind" the poppyseeds in a blender.

I tested that...it works better in a coffee grinder (more seeds are
processed). I think it is because of the higher speed. Actually crushed
poppy seeds give better flavour than ground seeds...(read that
somewhere). I think it is because of the bruising.

On Tue 27 Dec 2005 08:04:17a, Mr Libido Incognito wrote in
rec.food.cooking:

Quoted message said:

Vox Humana said:

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

In a pinch, you can "grind" the poppyseeds in a blender.

I tested that...it works better in a coffee grinder (more seeds are
processed). I think it is because of the higher speed. Actually crushed
poppy seeds give better flavour than ground seeds...(read that
somewhere). I think it is because of the bruising.

That's true, Alan. In fact, I have a poppyseed "grinder" from
Chechoslovakia that seems to crush the seeds more than it does grind them.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Vox Humana said:

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn
Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you
think
that would work?

In a pinch, you can "grind" the poppyseeds in a blender.

I tested that...it works better in a coffee grinder (more
seeds are
processed). I think it is because of the higher speed.
Actually crushed
poppy seeds give better flavour than ground seeds...(read
that
somewhere). I think it is because of the bruising.

Didn't have any.

MoM

"MoM" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

TIA for your help!

Thanks for all the suggestions. I used 1 can of solo poppy
seed filling and didn't add any sugar until
I had the mixture finished then tasted it. Added about 2
tbsp.

The Mohn Kuchen turned out pretty good. Not quite as good
as my original but a good 2nd.

MoM

MoM said:

Hi everyone; I wanted to make this recipe for Mohn Kuchen
today but I don't have any ground poppyseeds.

I DO have 2 cans of solo poppyseed filling.

If I mix the filling with the cream of wheat do you think
that would work?

TIA for your help!

The recipe is below.

-= Exported from BigOven =-

Iris's Mohn Kuchen

Recipe By:
Serving Size: 10
Cuisine:
Main Ingredient:

-= Ingredients =-
~~ -DOUGH- ~~
1 cup Sugar
1 cup Butter ; I use marg
1 medium Egg
4 cups Flour ; 3-4 cups
2 1/2 teaspoon Baking powder
~~ -FILLING- ~~
1 medium Egg
1/3 cup Wheatlets ; Cream of Wheat
Cereal)
2 1/2 cup Water
1 cup Poppyseeds ; ground
1 cup Sugar
1 teaspoon Vanilla
1 tablespoon Butter
~~ -TOPPING- ~~
1 cup Butter or marg
1/2 cup Sugar
2 cups Flour
2 tablespoons Milk

-= Instructions =-
DOUGH: Combine ingredients for dough. Should be very stiff.
Press into bottom of a springform pan.

FILLING: Make cereal with water and wheatlets. Pour over
remaining ingredients and mix well. Pour over base in pan.

TOPPING: Mix ingredients to a crumbly consistency and
crumble over filling in pan. Bake at 350 for 1 hour.
Drizzle with icing if desired.

This recipe was given to me by my ex Sister In law in
Wuppertal Germany.

** This recipe can be pasted into BigOven without retyping.
**
** Easy recipe software. Try it free at:
http://www.bigoven.com **

--
Helen in beautiful Fergus, Ontario Canada ~~ RVTOBFREE
www.mompeagram.homestead.com/