Strudels

For dough: Using an electric mixer with a wire whisk, beat eggs, water, salt and baking powder until thoroughly mixed. Then change to a paddle attachment and start to slowly add flour 1 cup at a time. As dough thickens, change to kneading attachment and continue to add flour until dough pulls away from the sides of the bowl, forming a ball that sticks to the mixer attachment.

Grease your counter top with oil. Divide dough into four balls and place on greased counter top. Slightly roll out the pieces of dough with a rolling pin. Grease top of each with small amount of Crisco or oil, cover with a tea towel and allow to sit for 1 hour. The longer it sits the better it will stretch.

Kettle Prep: Meanwhile, peel and slice potatoes. Place in a kettle with a tight fitting lid, cover potatoes with water and add Crisco. You can then let them sit at room temperature until dough is ready.

When dough is ready, turn on the heat and bring potatoes to a boil. Use a rolling pin to roll out dough until thin. Then pick up the dough and stretch by hand as much a possible without tearing. Then lay dough on greased counter and continue to stretch dough thinner yet by hand, until almost transparent. Try not to tear it too much. Then starting at one end of the stretched dough, roll it up (jelly-roll style) until dough is in one long roll. Then using the side of your open hand as a “knife”, cut the roll of dough into 3-4 inch sections. Lay sections of dough in a single layer over potatoes in the boiling kettle. Once you’ve added all of the dough slices, cover kettle tightly and cook at medium-high for 45 minutes. It will sizzle for 5-10 minutes at the end. Do not stir or lift the lid until done.

When serving, some like to pour any of the following over the top of their strudels: heavy whipping cream, half and half, maple syrup, a white gravy or sour cream. Salt and pepper to taste.