Eiser cake question
Hello everybody,
I'm a regular lurker, so while you're not new to me I'm new to you.I'm hoping that somebody here can answer a question that has been driving me crazy for years. I've got what looks to be a good recipe for Eiser Cake cookies. It comes from a cookbook I trust and reading through it, it looks like it should work. The only problem I have with it is that the instructions state "Eiser cake can only be made in an Eiser Cake iron." Now all that would be well and good, if a) I could find an Eiser Cake iron or b) I could see a picture of one so that I can figure out a work-around. Now I've been searching for an Eiser Cake iron for years -- both online and in actual stores, and I've struck out every time. I'm not sure if this is because these things simply don't exist, or if they are known under a different name. What my cookbook refers to as Eiser Cakes are the long (finger-length), rolled cookies that you most commonly see in the tins of imported biscuits/cookies that are for sale at Christmas time. They have a light texture and a buttery, melt-in-your-mouth taste. They are also on the slightly sweet side. I've been tempted to try them in just a frying pan or on the grill plates of my waffle iron/sandwich grill, but I've never had quite enough nerve. I hate wasting ingredients and turning out utter failures. Can anybody point me in the direction of an Eiser Cake iron supplier (preferrably in Ontario) or at least give me some idea of what one of these rare creations looks like and how it functions? All your advice will be greatly appreciated. Thanks Vic |
da wrote:
> > Can anybody point me in the direction of an Eiser Cake iron supplier > (preferrably in Ontario) or at least give me some idea of what one of > these rare creations looks like and how it functions? > > All your advice will be greatly appreciated. > Thanks > Vic I don't know which cookbook you're referring to, but have you considered writing the author(s) for a source for the iron? If it's possible to contact them, they'd probably be the best resource. You could also try e-mailing http://www.goldaskitchen.com/ --they're a mail order kitchen/baking ware company based in Ontario. I think they have a store, too, but I'm not sure. They have an excellent selection, so I'm inclined to think they may be able to find what you're looking for. Should all else fail, if you look up a recipe for cigar/cigarette cookies, you'll find instructions for making the cookies using a dowel. Might just work for you. rona -- ***For e-mail, replace .com with .ca Sorry for the inconvenience!*** "[America] is filled with people who decided not to live in Europe. We had people who really wanted to live in Europe, but didn't have the energy to go back. We call them Canadians." ---Grover Norquist in Newsweek, November 22, 2004 |
> wrote in message ... > Hello everybody, > > I'm a regular lurker, so while you're not new to me I'm new to you.I'm > hoping that somebody here can answer a question that has been driving > me crazy for years. > > I've got what looks to be a good recipe for Eiser Cake cookies. It > comes from a cookbook I trust and reading through it, it looks like it > should work. The only problem I have with it is that the instructions > state "Eiser cake can only be made in an Eiser Cake iron." > > Now all that would be well and good, if > a) I could find an Eiser Cake iron or > b) I could see a picture of one so that I can figure out a > work-around. > > Now I've been searching for an Eiser Cake iron for years -- both > online and in actual stores, and I've struck out every time. I'm not > sure if this is because these things simply don't exist, or if they > are known under a different name. > > What my cookbook refers to as Eiser Cakes are the long > (finger-length), rolled cookies that you most commonly see in the tins > of imported biscuits/cookies that are for sale at Christmas time. They > have a light texture and a buttery, melt-in-your-mouth taste. They are > also on the slightly sweet side. > > I've been tempted to try them in just a frying pan or on the grill > plates of my waffle iron/sandwich grill, but I've never had quite > enough nerve. I hate wasting ingredients and turning out utter > failures. > > Can anybody point me in the direction of an Eiser Cake iron supplier > (preferrably in Ontario) or at least give me some idea of what one of > these rare creations looks like and how it functions? Have you considered using a pizzelle iron? http://tinyurl.com/528k2 |
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> wrote in message
... > Hello everybody, > > I'm a regular lurker, so while you're not new to me I'm new to you.I'm > hoping that somebody here can answer a question that has been driving > me crazy for years. > > I've got what looks to be a good recipe for Eiser Cake cookies. It > comes from a cookbook I trust and reading through it, it looks like it > should work. The only problem I have with it is that the instructions > state "Eiser cake can only be made in an Eiser Cake iron." > > Now all that would be well and good, if > a) I could find an Eiser Cake iron or > b) I could see a picture of one so that I can figure out a > work-around. > > Now I've been searching for an Eiser Cake iron for years -- both > online and in actual stores, and I've struck out every time. I'm not > sure if this is because these things simply don't exist, or if they > are known under a different name. > > What my cookbook refers to as Eiser Cakes are the long > (finger-length), rolled cookies that you most commonly see in the tins > of imported biscuits/cookies that are for sale at Christmas time. They > have a light texture and a buttery, melt-in-your-mouth taste. They are > also on the slightly sweet side. > > I've been tempted to try them in just a frying pan or on the grill > plates of my waffle iron/sandwich grill, but I've never had quite > enough nerve. I hate wasting ingredients and turning out utter > failures. > > Can anybody point me in the direction of an Eiser Cake iron supplier > (preferrably in Ontario) or at least give me some idea of what one of > these rare creations looks like and how it functions? > > All your advice will be greatly appreciated. > Thanks > Vic Could you be talking about piroulines? (might be spelled piroullines.) ~Peggy |
> schrieb im Newsbeitrag ... > On Mon, 31 Jan 2005 04:24:56 GMT, da wrote: > Rona and Vox thank-you for your responses. > > Rona, > > The cookbook is an old, old Dr. Oetker book. At one time Dr. Oetker > actually sold the irons, but they no longer do so. In fact they don't > seem to have ever heard of the cookies or the iron. I'll try GoldAsk > and see if they can point me in the right direction. Of course Dr. Oetker still has the recipes and ebay Germany sells an iron. http://cgi.ebay.de/ws/eBayISAPI.dll?...9114 770&rd=1 It is a special waffle iron to make the "rolls". Ulrike from Germany |
On Mon, 31 Jan 2005 20:39:43 +0100, "Ulrike Westphal"
> wrote: >Of course Dr. Oetker still has the recipes and ebay Germany sells an iron. > >http://cgi.ebay.de/ws/eBayISAPI.dll?...9114 770&rd=1 > >It is a special waffle iron to make the "rolls". > >Ulrike from Germany > Ulrike, I should have known better. I tried contacting the U.S.-based Oetker offices and they were absolutely clueless. I should have gone directly to the home office. I really love the old cookbook, and I've been trying to find a replacement for it. (The book is my mom's and I'd love a copy for myself.) The new English books Dr. Oetker is producing don't seem to come close -- the recipes aren't the same, and the style is entirely different. Rather than one book with everything in it, now there is a whole series of books, each with a slightly different focus, and none with any of my old favourites. Looking at the iron, I'm surprised to see the pattern. The cookies pictured in the book are plain, with no grill or grid marks. It looks much more like the pizzelle iron than I would have thought. Thanks for the link. Now at least I know what I should be looking for and that should help a lot. --Vic |
On Mon, 31 Jan 2005 10:37:15 -0900, "Peggy" >
wrote: >Could you be talking about piroulines? (might be spelled piroullines.) >~Peggy > > Peggy, That's very much like what I'm talking about with a slight difference. Judging by the commercial varieties I've tried piroulines are a little drier, a little less sweet and a little finer in texture than the German-style Eiser cakes/Eiserhφrnchen, but that impression might be an incorrect one. I've never had home-made Eiser cakes, so that's why I've wanted to try them. I just want to thank everybody here for being so prompt and helpful with your responses. I was afraid I was truly on a wild goose chase. --Vic(toria) |
> schrieb im Newsbeitrag ... > On Mon, 31 Jan 2005 20:39:43 +0100, "Ulrike Westphal" > > wrote: > > > >Of course Dr. Oetker still has the recipes and ebay Germany sells an iron. > > > >http://cgi.ebay.de/ws/eBayISAPI.dll?...m=6509114 770 &rd=1 > > > >It is a special waffle iron to make the "rolls". > > > >Ulrike from Germany > > > Ulrike, > > I should have known better. I tried contacting the U.S.-based Oetker > offices and they were absolutely clueless. I should have gone directly > to the home office. > > I really love the old cookbook, and I've been trying to find a > replacement for it. (The book is my mom's and I'd love a copy for > myself.) The new English books Dr. Oetker is producing don't seem to > come close -- the recipes aren't the same, and the style is entirely > different. Rather than one book with everything in it, now there is a > whole series of books, each with a slightly different focus, and none > with any of my old favourites. > > Looking at the iron, I'm surprised to see the pattern. The cookies > pictured in the book are plain, with no grill or grid marks. It looks > much more like the pizzelle iron than I would have thought. > > Thanks for the link. Now at least I know what I should be looking for > and that should help a lot. > --Vic Vic, it's the same with the books in Germany. I have one from my grandma printed in 1930, completly different from the new ones. But there was a reprint from the books of 1960, I bought them, no bags with ready mixes to open, all recipes "hand-made". With this link you reach the "historical" collection site and perhaps you find what you are looking for.... http://www.droetker.de/cgi-bin/wrapp...MN-4H3M7F-DE-p Ulrike |
On Tue, 1 Feb 2005 13:58:40 +0100, "Ulrike Westphal"
> wrote: > >Vic, >it's the same with the books in Germany. I have one from my grandma printed >in 1930, completly different from the new ones. But there was a reprint from >the books of 1960, I bought them, no bags with ready mixes to open, all >recipes "hand-made". >With this link you reach the "historical" collection site and perhaps you >find what you are looking for.... >http://www.droetker.de/cgi-bin/wrapp...MN-4H3M7F-DE-p > >Ulrike > Ulrike, That reprint sounds like exactly what I was looking for, as my mother's book is from the '60s. While I've copied out all the recipes from my mom's book that I use, I'd love to have my own copy on hand when I'm looking for something new to try. You're right about the newer books. I hate the idea of buying Oetker custard, Oetker filling, etc. That's not what I consider baking. About the only Oetker branded products that I buy in order to make the old recipes are the bitter almond flavour (I find pure almond extract isn't quite strong enough) and the vanilla sugar (when I've run out of the vanilla sugar that I've made myself). I've bookmarked the site you posted. Now I just have to brush up on my really bad and really rusty German. <g> I've got a couple of my grandmother's old cookbooks too and they defeat me practically every time I try to use them. Besides the basic language barrier, they are printed in that old, fancy-style German font. I know I should be able to read that printing, but when I'm already struggling with the vocabulary, having to guess at the letters doesn't make things easier. I see the site has my favourite Spekulatius cookie recipe, but it doesn't have the Eiser cake one. I'll have to see which other of my favourites is considered worthy of being put online. Thanks a lot for the great link. --Vic |
----- Original Message -----
From: > Newsgroups: rec.food.baking Sent: Tuesday, February 01, 2005 7:36 PM Subject: Eiser cake question [snip] > I see the site has my favourite Spekulatius cookie recipe, but it > doesn't have the Eiser cake one. I'll have to see which other of my > favourites is considered worthy of being put online. http://www.oetker.de/wga/oetker/html...ry=Eiserkuchen try this link and you get 3 recipes: Eiserkuchen mit Zimt (Eisercake with cinnamon) Friesische Eiserkuchen (friesian eisercakes Eiserkuchen (Eisercake) > Thanks a lot for the great link. > --Vic You are welcome If you need some help with translation ask Ulrike dot Westphal at freenet dot de Ulrike |
On Tue, 1 Feb 2005 20:24:49 +0100, "Ulrike Westphal"
> wrote: > >http://www.oetker.de/wga/oetker/html...ry=Eiserkuchen >try this link and you get 3 recipes: > >Eiserkuchen mit Zimt (Eisercake with cinnamon) > >Friesische Eiserkuchen (friesian eisercakes > >Eiserkuchen (Eisercake) >> Thanks a lot for the great link. >> --Vic > You are welcome > >If you need some help with translation ask Ulrike dot Westphal at freenet >dot de > >Ulrike > > Ulrike, Thank you for that link. I guess Ijust didn't search it properly. I'll be sure to call on you for help if I get stuck translating things. Once again, thanks for all your help. Vic |
Just curious if your search was successful? If not check out www.krumkakeiron.com ; there are a lot of Eiser Cake Recipes, tips, tricks and ideas (which are very useful)! +----------------------------------------------------------------+ | Attachment filename: a8_1.jpg | |Download attachment: http://www.cookingboard.com/attachment.php?postid=320391| +----------------------------------------------------------------+ -- doyens ------------------------------------------------------------------------ doyens's Profile: http://www.cookingboard.com/member.p...nfo&userid=201 View this thread: http://www.cookingboard.com/showthre...threadid=32244 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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Just curious if your search was successful? If not check out www.krumkakeiron.com ; there are a lot of Eiser Cake Recipes, tips, tricks and ideas (which are very useful)! +----------------------------------------------------------------+ | Attachment filename: a8_1.jpg | |Download attachment: http://www.cookingboard.com/attachment.php?postid=320391| +----------------------------------------------------------------+ -- doyens ------------------------------------------------------------------------ doyens's Profile: http://www.cookingboard.com/member.p...nfo&userid=201 View this thread: http://www.cookingboard.com/showthre...threadid=32244 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
Just curious if your search was successful? If not check out www.krumkakeiron.com ; there are a lot of Eiser Cake Recipes, tips, tricks and ideas (which are very useful)! +----------------------------------------------------------------+ | Attachment filename: a8_1.jpg | |Download attachment: http://www.cookingboard.com/attachment.php?postid=320391| +----------------------------------------------------------------+ -- doyens ------------------------------------------------------------------------ doyens's Profile: http://www.cookingboard.com/member.p...nfo&userid=201 View this thread: http://www.cookingboard.com/showthre...threadid=32244 ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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