Tuesday, June 19, 2018
Cooking

Holiday desserts: Nusse Strudel recipe passed down through generations

Karen Redmond is part of a multigenerational cooking tradition, one that dates back to her grandmother, Elizabeth Renghofer, who came from Austria to the United States when she was 12 years old.

Karen, 60, shares with us a recipe that was originated by Elizabeth and passed down to her mother and now to her.

"Every Christmas my mother would make what she called Nusse Strudel. Although not your conventional strudel, that is what her Austrian-born mother called it," Karen says. "They grew pecans on their property in College Station, Texas, so the pecans were plentiful for the delicious filling."

She says that, growing up, the aroma of the pastry instantly meant the holidays had arrived in her house.

"I was quite young when I remember my mom receiving large quantities of the pecans in the mail from my grandmother. The pecans were from my grandmother's pecan tree in Texas. When the pecans arrived, we knew my mom's holiday baking would begin," Karen says.

As a child, Karen would watch her mom make the yeast creation. She remembers always sneaking a pinch of the raw dough, and her mom saying, "Leave some for me to roll out!"

Karen says her mom likely gravitated toward this strudel recipe because it made two strudels, and there were five kids in her family.

"She was very good at stretching a dollar for a family of seven," Karen says. "Once it was baked for the holidays, we ended up eating it all day long. But my mom always managed to save enough for our Christmas Day breakfast."

Karen started making the strudel after her mom sent her a box of pecans from her grandmother's pecan tree almost 30 years ago. She says the strudel was originally made with walnuts, but her grandma used what she had.

Karen hopes the Nusse Strudel tradition will live on in her children, Colleen, 31, and Elizabeth, 26, who both like to cook. She says they would help out with this holiday dessert recipe when they were young, coming in toward the end of the process, since Karen would start it in the morning while they were still sleeping.

"They got a kick out of seeing the dough rise in the bowl," she says.

Until recently, Karen would call this dessert a "Neu Strudel"; her mother told her it's actually "Nusse," which means nuts in Austrian and German.

"I took German in high school and didn't even recognize the word nusse for nuts. My teacher would not be happy with me."

 
Comments
My husband has been on the ketogenic diet for three months. Here’s how he does it.

My husband has been on the ketogenic diet for three months. Here’s how he does it.

This week I wrote about something with which I have become very familiar: the ketogenic diet. If you’re like, "Huh?" you are where I was three months ago, before my husband, Phil, embarked on the weight-loss regimen. The keto diet is a high-fat, low-...
Updated: 1 hour ago
A perfect pick for dessert

A perfect pick for dessert

America’s Test KitchenIt might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tos...
Published: 06/19/18
Taste test: Chocolate chip cookies

Taste test: Chocolate chip cookies

When we started seeing ads for Nestle Toll House cookies already baked and prepackaged, I knew it was time for our tasters to get involved. They are cookie lovers, and one even has his own cookiemaking business. We found the Nestle brand and had hope...
Published: 06/18/18
Take grilled potatoes to another level with garlic and rosemary

Take grilled potatoes to another level with garlic and rosemary

By AMERICA’S TEST KITCHENGrilled potatoes are a summer classic. We wanted to put a new spin on this dish by adding rosemary and garlic. Unfortunately, we found it was difficult to add enough flavor to plain grilled potatoes. Coating the potatoes with...
Published: 06/13/18
Recipe for Stuffed Beef Burgers

Recipe for Stuffed Beef Burgers

Hidden inside these tame-looking burgers is a smoky and spicy blend of bacon, chipotle, cheese and something unexpected: pepperoni. Because the ground beef part of these burgers is patted fairly thin, there’s less of a chance you’ll undercook it. For...
Published: 06/13/18
How to cook eggs for dinner: shakshuka, carbonara and more

How to cook eggs for dinner: shakshuka, carbonara and more

Eggs are an underutilized dinner ingredient. Aside from fried rice and a breakfast-for-dinner situation, I rarely use eggs in my cooking past the hour of 4 p.m. It makes no sense. Eggs are a great source of protein, able to be cooked in myriad ways, ...
Published: 06/12/18
Add some sweet heat to your cookout with these jerk chicken skewers

Add some sweet heat to your cookout with these jerk chicken skewers

By Matt BrooksBurgers and dogs may be the traditional staples of a cookout, but when you’re craving something more than meat on bun, a well-assembled skewer is a colorful showstopper on the grill.It’s scientifically proven that food tastes better whe...
Published: 06/12/18
Taste test: ballpark peanuts

Taste test: ballpark peanuts

For a time when my children were growing up, I thought I would spend purgatory sitting on a ballpark bleacher. Now, I cherish those days of watching my son and daughter play baseball and softball. I also have enjoyed my share of shelled peanuts. Noth...
Published: 06/11/18
Enjoy broccolini the Italian way: ‘dragged’

Enjoy broccolini the Italian way: ‘dragged’

By KATIE WORKMANOne of the amazing things about Italian food is that the best dishes are often so completely, refreshingly simple. Like, four-ingredient simple. (We don’t count olive oil and salt. Or water. Or air.) I love broccoli. I can roast brocc...
Published: 06/08/18
Honey laundering: Honey may be one of the nation’s most fraudulent foods

Honey laundering: Honey may be one of the nation’s most fraudulent foods

Fifteen years ago, Hackenberg Apiaries, with hives in Pennsylvania and Florida, produced 300 barrels of honey a year. According to Davey Hackenberg, that number dipped to 80 barrels two years ago and 40 last year. Nationwide, many beekeepers report t...
Published: 06/06/18
Updated: 06/11/18