Tuesday, April 21, 2015

Plum Sauce / Cream Sauce (Schmaundt Fat)

This recipe was shared with me by my friend Renee who got the recipe from her dear mother by love Elizabeth Strempler. This is a wonderful sauce to pour over the cottage cheese perogies and cream sauce (Schmaundt Fat), it raises perogies to a whole new level. Thank you Renee for sharing this recipe and your family tradition. It was a lot of fun enjoying a meal after making so many perogies together. It is way more fun making time consuming recipes like vareniki with friends.

Plum sauce -
  • 8 cups prune plums
  • 2 cups damson plums OR
  • a combination of your favorite plums to equal 10 cups
  • 3 cups white sugar
  • 1/3 cup minute tapioca
  1. Cut up the plums in bite size pieces. 
  2. Combine the sugar and tapioca and sprinkle over the plums and let sit for 20 minutes. 
  3. Bring to a boil and cook on medium heat for about 5 minutes. 
  4. Cool the sauce and freeze in desired portion sizes. 
  5. To serve, thaw sauce and heat gently til warm. 
  6. Pour over vareniki and cream sauce. 

Schmaundt Fat (Cream Gravy)

  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups heavy cream
  • 1 cup milk
  • salt to taste
  1. On medium heat, melt the butter in a saucepan or frying pan.
  2. Add the flour and stir together with a whisk cooking until a the flour begins to change color.
  3. Pour in the cream and milk and cook until bubbly, stirring frequently with the whisk to prevent lumps. 
  4. Add salt to taste. 
  5. When the sauce is smooth and thickened it is ready to serve, it takes about 3 minutes.  
  6. If you desire to use all cream or all milk that is just fine. 


  1. Charlotte, I've never had a plum sauce over vereniki. We love plums so this is something we will definately try!

  2. Sounds wonderful....have you ever made a sauce with rhubarb? We used to have that at Bethany Bible School when we went there.....

  3. I'll have to keep this recipe in mind. We planted a plum tree a few years ago.

  4. This looks good enough to eat like right now :) I have never had this sauce guess I will have to make it thanks Char.

  5. i am deeply saddened to hear you add flour to your schaddt fat, my mother taught me to make it with a 1/4 cup butter fried til it is brown, then add 2 cups sweet cream and sour cream , stir and simmer til it thickens on its own. add salt to taste. enjoy!

  6. We used fried bacon chipped up, with the fat not drained off, but also chopped up onions.