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Herman the german friendship cake what to make with him?
LDT2011 Advanced Beginner UNITED KINGDOM Member since 11/18/11 Posts: 451	Login to reply to this post Like this post Date: 7/3/12 10:27 AM Ok so I got give a tub of goo that is apparently a sourdough starter and instructions. Anyone else done this before? I have 2 issues: I don't like fruitcakes. I don't have the type of friends who would appreciate being given a starter. I thought I might keep the lot (although not sure about how I should feed 'him' if I haven't split the mixture) and making bread with it instead. Although I'm a little worried I'm going to poison everyone as I don't understand the 'cycle' of the starter. Help? ------ 'The purpose of most fashion is to be ostentatiously non-functional.'
kkkkaty   Intermediate UT USA Member since 12/7/05 Posts: 2228	Login to reply to this post In reply to LDT2011 << Like this post Date: 7/3/12 10:36 AM I've used this starter, if it's what I am thinking of. is this the one where you put it on the counter and over about six weeks add canned fruit and sugar to it? I was afraid of poisoning people also, but the cake is wonderful, and not at all like the traditional fruit cakes. I used to make it around Christmas time, and bring it into the office or give it to friends. People would often ask for the recipe, and were a bit nonplussed to find out how it was made. As far as using it for bread, sounds interesting, but have no idea how to proceed. Good luck! ------ Viking Lily 545 Viking Ruby Bernina Activa 210 Brother 1034d
LDT2011 Advanced Beginner UNITED KINGDOM Member since 11/18/11 Posts: 451	Login to reply to this post Like this post Date: 7/3/12 10:42 AM you leave it on the counter for 10 days and stir it every day except for 2 days when you add flour sugar and milk. ------ 'The purpose of most fashion is to be ostentatiously non-functional.'
GBK   Intermediate GERMANY Member since 12/24/07 Posts: 900	Login to reply to this post In reply to LDT2011 << Like this post Date: 7/3/12 10:43 AM I 'hosted' Hermann decades ago and if my memories serve me right, Hermann was mixed with grated nuts and chocolate chips, not with fruit. I looked into a German recipe blog and found 36 hits. Admittedly, I did not browse through them but if you're interested and Google translator is giving you a headache, I'm happy to help. ------ Happy Sewing!
Mufffet   Intermediate VT USA Member since 8/14/05 Posts: 8917	Login to reply to this post Like this post Date: 7/3/12 11:51 AM We called the sourdough itself "Herman" back in the 1970s, and made cookies, cakes, coffee cakes, etc. with it - I have a terrific recipe for Herman coffee cake - no fruitcake at all in my memory though. It was all the rage among military wives as well as in the ladies magazines of the day. So easy to start, keep and make goodies. You reminded me - I wouldn't mind a great coffee cake as soon as Summer is over. Does anyone remember the "stewed fruit?" Where we poured booze over a bunch of fruit in a jar and left it in the frig for awhile? ;) Herman: Herman starter Herman recipes: Herman recipes -- Edited on 7/3/12 11:53 AM -- ------ "Be kind whenever possible. It is always possible." --Dalai Lama I have sewing machines
B Intermediate MN USA Member since 12/5/03 Posts: 626	Login to reply to this post In reply to Mufffet << Like this post Date: 7/3/12 12:26 PM Thanks for the memory! I liked the Herman pancakes, too. The fruit steeped in booze was very tasty. Seems like it was called something like Rumtopf, but maybe that was the German name of the ceramic canister it was in ( in Germany at the time.) Seems like we poured booze onto mixed fruit and sugar and served it on ice cream or cake after a couple weeks. Wish I could think of the name so I could Google it! ------ Janome serger 634D, Brother PC6000, Singer 500A & 328K, Bernina 600, White Rotary treadle, New Homestead A VS treadle
Coconuts   Intermediate MI USA Member since 12/2/09 Posts: 1100	Login to reply to this post In reply to Mufffet << Like this post Date: 7/3/12 2:38 PM Parrotheads use dried fruit and rum for tailgates, and we generally just call it breakfast.
annemie   Intermediate ON CANADA Member since 1/18/09 Posts: 75	Login to reply to this post In reply to B << Like this post Date: 7/3/12 6:07 PM Yes, it is called Rumtopf (rum pot). You take the fresh fruit of the season, add same amount of sugar, let it soak for a few hours, put it in a large glass or ceramic jar and cover it with over-proof rum. Then add the next fruit or berries with sugar, add the rum, etc. At Christmas time, stir it around and it's ready to eat. The jar needs an air tight lid (or a piece of plastic held by an elastic). Very popular in our house!
JTink Intermediate VA USA Member since 4/20/08 Posts: 4815	Login to reply to this post Like this post Date: 7/3/12 6:29 PM OH MY! I haven't heard of Herman since the '70's. Yep, use to be all the rage around here. I've never made a fruit cake or bread with him, but he does make a pretty good cake and coffee cake, if memory serves
B Intermediate MN USA Member since 12/5/03 Posts: 626	Login to reply to this post In reply to annemie << Like this post Date: 7/3/12 8:07 PM Thank you! I just Googled it and this website suggests that you need higher proof rum than usually sold in the USA Rumtopf . Wonder if it is available across the border in Canada. (Sorry, I don't even know what is available here anymore!) ------ Janome serger 634D, Brother PC6000, Singer 500A & 328K, Bernina 600, White Rotary treadle, New Homestead A VS treadle

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