[breadcrumb]

Make a quick supper with dough

Devney, Carmen. "Make a quick supper with dough." North Dakota Living: May 2014, 46-47.


Marge Horner teaches Dakota Kids 4-H club members Lakkin Ryum, left, and McKenzie Haas how to make rahmnoodla.

Marge Horner doesn't bake with the intention of knocking a judge's socks off, but if she did, it would happen.

Judging by taste, sight and smell, Marge makes grand-champion caramel rolls ... and rahmnoodla, elephant ears, wiener wraps and pepperoni wraps - all using homemade dough. After sharing her dough recipe with Dakota Kids 4-H club members and giving them a lesson in April, the kids have some delicious options to enter as a food project for Achievement Days or the tri-county fair. For those who descend from German-Russian heritage, they also learned more about how their ancestors prepared food.

Marge, a member of Kem Electric Cooperative in Napoleon, grew up on a farm near Burnstad, south and east of Napoleon. Raised Lutheran, she married a Catholic man from the same area. The couple moved south of Napoleon to farm with Mike's parents, Johanna and Anton Horner. Even though both families were of German decent, many traditions were different.

"There were so many of my mother-in-law's dishes that I liked, like rahmnoodla. I asked her how to make them, and she told me. I proceeded to make them. Well, the good little Lutheran girl that I was, when you have a dough recipe, you let it rise. My rahmnoodla were huge - like a caramel roll. We all had a good laugh," she reflects.

Her family ate the rahmnoodla and said they were good. But the next time Marge wanted to make the recipe, she asked for a hands-on lesson from her mother-in-law.

"That's how I learned how to make my husband's favorite dishes. Every time she would make something, I'd watch her, and do it step by step beside her," she describes. "It was the only way that I was going to pass along this heritage on to our kids."

Mike and Marge have a son and daughter, and now have six grandchildren; all who have been or are involved in 4-H.

"It's a lifetime thing," Marge says.

When the North Dakota State University (NDSU) Logan County Extension Service approached Marge about teaching the Dakota Kids 4-H club members how to make dough items, she quickly agreed.

"Everyone is afraid of dough. [Preparing it] is not that hard," Marge says. "Just as it was for me, a hands-on lesson is the best way to teach the kids some fun things they can do for a quick supper."

Marge shares her dough recipe, as well as two desserts using her dough, with North Dakota Living readers. She got the basics for the rahmnoodla and caramel rolls from her mother-in-law and adapted both recipes.

Marge claims that working with dough is "really easy" with practice. She also confides that she still makes mistakes.

"That's the only way you learn," she says. "I love to try new recipes. When I give the 4-H kids a lesson, I tell them to make something special that will knock the judge's socks off."

Amanda Hayen, and administrative assistant with the NDSU Logan County Extension Service, says the members of the Dakota Kids 4-H club learned how to handle dough from "the very best."

"If you want to learn, [Marge's kitchen] is where you want to be," she says.

About two years ago, Marge gave her first dough lesson to students. "Afterward, many people thanked me," she says. "Somebody has to teach these kids, and I just love helping them. It gives me the opportunity to pass on my family traditions."

To view a complementary video on this story, visit NDAREC's YouTube site at www.youtube.com/ndarec.

DOUGH:

2/3 cup warm water, 1/3 cup sugar, 2/3 cup warm milk, 4 1/2 cups Dakota Maid bread flour include 1 heaping T. gluten in this measurement, 1/4 cup margarine, 1 egg, 1 1/2 tsp. salt, and 2 tsp. instant yeast (1 pkg.)

Place all ingredients in order given in a bread machine and process on dough cycle.

Marge Horner, KEM Electric Cooperative member

RAHMNOODLA

dough (see above recipe)
custard

6 eggs, 1 1/2 cups sugar, 1/2 cup Wondra flour, 1 cup brown sugar, 4 cups milk, 1 pkg. (regular size), 4 cups cream, cooked vanilla, Dash salt, pudding (dry), and 1 T. vanilla.

Mix all custard ingredients except the vanilla in a very large microwavable bowl and microwave until thick, stirring about every 10 minutes. It takes about 30 to 35 minutes to cook. Add vanilla after it has cooled slightly. To make the rahmnoodla, take a piece of dough about the size you would make a bun. Roll it out into a 4'' x 6'' rectangle, spread a heaping tablespoon of custard on top, and sprinkle with a heaping teaspoon of sugar/cinnamon mix, roll up, place seam side down on a cookie sheet. Spread more custard, sugar and cinnamon on top; bake immediately in convection oven at 325 degrees about 20 minutes or until brown.

Marge's test notes: I use a microwave so the ingredients do not scorch. This makes a very big batch, about 75 to 80 rahmnoodla. The recipe could be cut in half, but I make the full recipe because it freezes so well.

Marge Horner, KEM Electric Cooperative member

CARAMEL ROLLS

dough (see above recipe)

butter (softened), 1 1/2 cups heavy whipping cream, 1/2 tsp. cinnamon, cream, 1 3/4 cups brown sugar (divided).

Roll basket of bread out to about a 15'' x 30'' rectangle. Spread softened butter or margarine on surface, then sprinkle with cinnamon and about 1/4 cup brown sugar. Roll up, pinching edges shut. Cut in 1 1/2-inch pieces, for about 20. Place in greased p'' x 13'' pan. Freexe; put frozen rolls in pan and let rise overnight. Just before baking, mix equal parts cream and brown sugar; add cinnamon and gently pour over rolls and bake until very brown.

Marge's test notes: I use my hands to spread the brown sugar across the dough to incorporate it with the cinnamon and butter. Twelve rolls fit nicely in a cake pan, or four rolls in an 8'' square pan. In my convection oven, it takes 37 minutes at 325 degrees to bake; every oven varies. If you underbake the rolls, they could be doughy. You may also just bake the rolls plain and frost with cream cheese frosting or use odd peces for crispies (elephant ears). Just roll in cinnamon and sugar mix, and bake immediately.

Marge Horner, KEM Electric Cooperative member

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