Schnitz und Kneppe
From The Grass Roots Cookbook

This version differs from the traditionsl recipe in that the apples are cooked with cubes of lean, smoky bacon instead of with ham. This dish is served as an accompaniment to the meat-pork or ham-instead of as the meat dish itself.

If you are using commercially dried apples, prepare them this way;

Measure out 2 cups of dried apples, then add just enough cold water to cover-about 3 cups. Let stand 8-10 hours, or vernight. Drain and reserve the soaking water, then, when preparing the recipe, add enough tap water to the soaking water to total 2 qts. (8 cups) and proceed as directed.

1/4 pound lean, smoked slab bacon, cut in about 1/2-inch cubes
8 cups water
2 cups sliced dried apples (schnitz), soaked overnight
2 Tablspoons light brown sugar
1/2 teaspoon salt

Kneppe (Dumplings):
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter or margarine, melted

Place bacon and water in a large heavy kettle and bring to boiling. Add dried apples, adjust heat so mixture bubbles gently.

Cover and cook 40 to 45 minutes until apples are tender.

Stir in brown sugar and salt.

To prepare kneppe:
In a medium-sized mixing bowl,combine flour, baking powder and salt. Beat eggs lightly in a small bowl; add milk and butter. Make a well in center of dry ingredients, pour in egg mixture, and stir briskly just to make a solft dough.

Bring apple mixture to boiling, then drop in heaping Tablespoons of kneppe, making, "six nests on top of the apples."

Cover tight and cook 12 mintues. Don't peek or the kneppe won't be fluffy.

To serve, spoon kneppe into soup bowls, then ladle apples, bacon and liquid on top.