One thing Matt and Sally especially liked to make together was German Strudel (it took the two of them to roll the table-length piece of dough) ! Sally preferred the Apple Filling; Matt filled his with Poppy Seed Paste (can be bought in a jar).

2 c. sifted flour
1 egg
1 tbsp. shortening
1 tbsp. vinegar
A little tepid water
Melted butter
Sugar

Mix together the flour, egg, shortening, vinegar and enough tepid water to make a soft dough. Knead it on a floured board until it becomes bubbly and comes clean off your hands. Let it stand for 1 hour on the board, covered with a cloth and a warm pan.

Spread a cloth over a large table and sprinkle it with flour. Put the dough on the cloth and brush with a little melted butter, then begin to pull the dough out, working from the sides and using the tips of your fingers to stretch it gently. Be careful not to tear the dough - work gently! Pull it out paper thin, letting the ends hang over the table. (You can make a second strudel from the ends, after cutting them off.)

Let the dough rest while you make your filling. Then sprinkle the whole sheet of dough with melted butter and dust with sugar. Place your filling on half the sheet and begin to roll from the filled side, using the cloth to help lift the dough evenly as you begin to roll.

Place the filled roll on a baking sheet and brush with more melted butter. Bake in a 350 degree oven for about 1 hour, or until the filling is cooked and the dough is richly brown. Cut into serving pieces and serve hot or warm.

APPLE FILLING:

4 apples
4 oz. walnuts
2 oz. white raisins
1/2 c. sugar
1 tsp. cinnamon
1/2 stick melted butter
Vanilla powdered sugar

Peel, core, and slice the apples. Mix together the walnuts, raisins, sugar and cinnamon. Sprinkle the dough with melted butter. Spread the mixture over half the dough, then cover with the apple slices. Roll as directed.

Brush the top of the roll with butter and bake in a 350 degree oven for about 1 hour. Serve hot or warm sprinkled with vanilla powdered sugar.