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DeeAnn, Somehow I lost your comment as soon as I accepted your friendship. I hadn't even finished reading it! This is my e-mail address so you can send your address. I'll put your book in the mail soonest.msjgs@aol.com
Since discovering the Snowy Range by accident while heading home from Rocky Mountain National Park, we camp there almost every year for a long weekend just outside of Centennial, WY. We love it. It is pretty amazing out there. I just told my boyfriend we had an offer to stay on ranch property just north of there... so hope you were series because I can see us taking you up on the offer...even if we are camping and just discovering new places which are fairly close to home for us (I'm in Salt Lake City).
Oh yay! I'm glad you got it! Have fun with it!
I just wanted you to know that I'll be putting your book in the mail tomorrow. So, you should get it soon.
For your Pflaumenkuchen you need:dough:about 1 lbs flour0.2 lbs butter0.1 lbs sugarone eggone package dry yeast (should contain about 0.3 oz yeast, I don't know what is common in the US)250 ml milk (should be 8.5 fl. oz)Mix the ingredients for the dough and let it rise for about one hour at a warm place.topping:2 lbs plums (of course you have to take the seeds out)2 packages vanilla pudding1 liter milk (34 fl. oz)some sugar and cinnamonPrepare a vanilla pudding and let it bekome cold. You should use manilla paper on your baking tray. Place yeast dough on baking tray, press dough upwards at the edges. Put the pudding on the dough and afterwards place half plums in nice rows on it. Now you can spread some Streusel on top or only some sugar mixed with cinnamon. Streusel are easily done with some sugar, cinnamon, flour and butter. The Streusel dough should be crumbly when kneaded.Bake it for about 40 min with 200°C (392°F).I hope this will do and all the memories of a nice childhood with Pflaumenkuchen will come back to your mind.Let me hear about your opinion.
