My paternal grandmother, Oma as I call her, was a fantastic baker and cook.  I remember there were always chocolate chip cookies in the cookie jar.  There were always sweet things to eat.  There were always kipfels.

Kipfels are crescent rolls, or croissants, made in a hardier less flaky way–maybe a more Eastern Europe kind of way.  I am neither a baker nor a historian, and my family history might colour how I see things.  In my Oma’s recipe, they are topped with caraway seeds.

My oldest sister has taken it upon herself to her learn some of these lost family recipes.  The internet has been helpful.  The other week she made kipfels for my father.  Like all of us, he hasn’t had them in a very long time and he misses them.  Today, she brought some to me.  Instant Perfect Moment.

I have to give her credit for trying and they were pretty good.  They weren’t exactly as I remember them, but nothing ever is.  The donauschwaben cookbook is pretty extensive and chocked full of family favourites.  She says she has gotten good at the chicken soup.  I hope she tries making bona soup next.