Eckerl Family History & Genealogy

2 photos, 27 biographies, and last name history of the Eckerl family, shared by AncientFaces Members.

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These photos contain people with the Eckerl last name.

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Eckerl Last Name History & Origin


Name Origin

Eckerl Biographies & Family Trees

Find birth, death records, and obituaries of Eckerls on AncientFaces:

Most Common First Names

  • Edward 14.8%
  • Harry 7.4%
  • J 7.4%
  • Annie 7.4%
  • Louis 7.4%
  • Marie 7.4%
  • John 3.7%
  • Frederic 3.7%
  • George 3.7%
  • Baby 3.7%
  • Bruno 3.7%
  • Centa 3.7%
  • Anthony 3.7%
  • Melissa 3.7%
  • Raymond 3.7%
  • Dora 3.7%
  • Rose 3.7%
  • Margaret 3.7%
  • Ida 3.7%

Eckerl Death Records & Life Expectancy

Other Eckerl Records



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Robin Dotson Baklava Cake

Cooking spray
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 Tbsp. canola oil
3 lg. egg whites
2 lg. eggs
1/2 cup matzo cake meal
1/2 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
3 Tbsp. fresh orange juice
1/4 tsp. salt
1/4 tsp. ground cinnamon

2/3 cup granulated sugar
1/4 cup honey
1/3 cup fresh orange juice
3 Tbsp. water
1 Tbsp. fresh lemon juice
1/4 tsp. ground cinnamon

Preheat oven to 350 degrees F. To prepare cake, coat a 9-in. round cake pan with cooking spray. Place 3/4 cup granulated sugar and next four ingredients (3/4 cup granulated sugar through eggs) in a lg. bowl; beat at med. speed two min. Stir in matzo cake meal and next five ingredients (matzo cake meal through 1/4 tsp. cinnamon), beating until well blended. Pour into prepared pan; bake at 350 degrees F for 35 min. or until cake springs back when lightly touched. Cool completely.

To prepare syrup, combine 2/3 cup granulated sugar and remaining ingredients in a heavy saucepan; bring to a boil. Reduce heat, and simmer 25 min. or until slightly thick, stirring occasionally. Cool completely. Pierce top of cake several times with a fork; pour syrup over cake. Cover and chill.

Makes 12 servings.
Mar 05, 2012 · Reply
Robin Dotson Beer Batter Waffles

2 cups self-rising flour
1 (12 oz.) can or bottle beer
1/2 cup unsalted butter, melted
1/4 cup milk
2 lg. eggs, separated
1 Tbsp. honey
1 tsp. vanilla extract

Preheat a waffle iron according to manufacturer's instructions. Combine flour, beer, butter, milk, egg yolks, honey, and vanilla in a large bowl; stir until the mixture is smooth. In a separate bowl, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

Spray preheated waffle iron with non-stick cooking spray. Ladle the batter into waffle iron. Cook the waffles until golden and crisp. Serve immediately.
Mar 05, 2012 · Reply
Robin Dotson Chili

2 lb. ground chuck
1 (28 oz.) can whole tomatoes, crushed
1 (6 oz.) can tomato paste
3 Tbsp. brown sugar
4 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. salt
1 onion, chopped
1 lg. green pepper, diced
1 (15 oz.) can mild chili beans
7 cups water

In a skillet, brown the ground chuck, pour off any excess grease. Stir in flour and brown sugar.

Combine tomatoes, tomato paste and chili beans in a 2-quart cooking pot. Add onions, green pepper, chili powder and salt. Cook over low heat for a least 2 hours.
Mar 05, 2012 · Reply
Robin Dotson Custard Egg Pie

2 cups milk
1 1/2 cups sugar
4 lg. eggs
1 tsp. vanilla extract
Nutmeg for garnish

Boil milk and sugar, beat eggs, pour boiling milk over eggs. Add vanilla extract. Pour into a pie crust that has been in the stove for a few minutes. Sprinkle nutmeg over top before putting in stove. Use a deep pie pan. Bake for about 35 min. at 350 degrees F. until knife inserted in middle comes out clean.
Mar 05, 2012 · Reply
Robin Dotson Easy Custard

4 cups milk
6 lg. eggs
2/3 cup granulated sugar
1/2 tsp. salt
1 tsp. vanilla extract

Heat the milk until hot, two or three min. in the microwave.

Whisk the eggs until smooth. Combine the eggs and the milk.

Add the sugar, salt, and vanilla extract and stir until dissolved.

For a smoother custard, pour the mixture through a strainer. Stir again.

Pour the custard into custard dishes, a casserole dish, or a pie shell.

Note: Custards are one of those yesterday desserts that never should have gone out of style. They are still used as pie fillings, but they make versatile desserts without sticking them in a pie shell. Because they are made of eggs and milk (with some sugar), they are better for you than most other desserts.

Bake at 325 degree F. until a knife inserted in the center comes out clean. In individual servings, that should be about 30 min. In a single dish, about 60 min.

Cool before serving.

Note: Traditionally, custards are served with caramel sauce. Sliced strawberries or fresh blueberries also work well with custard.
Mar 05, 2012 · Reply
Robin Dotson Easy Egg Custard

3 lg. eggs
3/4 cup granulated sugar
Pinch salt
1 tsp. vanilla extract with a dash of nutmeg
2 cups scalded milk

Preheat oven to 300 degrees F. Beat eggs, sugar, salt and vanilla extract, mix well. Gradually add scalded milk, blending well. Pour into lightly greased pudding dish or four custard cups. Place dish or cups in a pan of hot water and bake for one hr. Custard is finished when a knife inserted comes out clean. Sprinkle with nutmeg.

Alternatively, You may pour the mixture in an uncooked pie shell. Bake in uncooked pie shell for 45 min. at 350 degrees F.
Mar 05, 2012 · Reply
Robin Dotson Peach Cobbler

1/2 cup butter, melted
1 cup all-purpose flour
1 cup granulated sugar
1 1/4 tsp. baking powder
1 tsp. salt
2/3 cup milk
1 lg. can sliced peaches in syrup

Pour melted butter into a cobbler or loaf pan. Mix flour, 1 cup sugar, baking powder, salt, and milk. Pour into pan, layer peaches on top and pour in peach juice. Sprinkle 1/2 cup sugar over the top. Bake at 375 degrees F. for 40 - 45 min. Let cool 20 - 30 min.

Note: Good served hot or cold with cold milk over top in a bowl. Yum!!!
Mar 05, 2012 · Reply
Robin Dotson $100 Cake

2 cups all-purpose flour
2 tsp. baking powder
2 cups granulated sugar
1/2 cup butter
3 oz. bittersweet chocolate, melted
2 tsp. vanilla extract
1 1/2 cups walnuts, coarsely chopped
2 large eggs
1 1/2 cups milk

1. Cream butter and sugar together.

2. Add beaten eggs.

3. Add melted bittersweet chocolate.

4. Add all ingrediants alternately with milk.

5. Fold in coarsely chopped nuts. After all ingredients are added and
mixed , pour into two round cake pans.

6. Bake for 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Bake at 350 degrees F.

2/3 cup butter, melted
2 cups confectioners' sugar
4 Tbsp. cocoa powder
4 Tbsp. black coffee

1. Cook over low heat and cool and then frost.

2. When cakes are cool, frost the cake. Put a lot on the first layer, add the second and then frost the second layer , letting the frosting drip over the sides.
Feb 17, 2013 · Reply
Robin Dotson A Man's Favorite Cake

1/2 cup shortening
1 cup granulated sugar
1 cup seedless raisins
1 cup applesauce (sweetened for table use)
1 tsp. baking soda
1 large egg
2 cups flour
1/2 tsp. allspice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 Tbsp. hot water

Blend shortening, sugar, and eggs thoroughly in 1 operation. Add raisins and applesauce.

Sift spices and salt with flour and add in several portions. Before the last of the flour is added, stir in the soda dissolved in hot water. Beat well, pour into a greased loaf or tube pan and bake about 1 hour at 350 degrees.

Coffee Cream Icing:
4 Tbsp. butter or margarine
1/4 tsp. salt
3 - 4 Tbsp. hot brewed coffee
2 Tbsp. cocoa powder
2 cups confectioners' sugar

Blend butter, salt, cocoa and 1/2 cup sugar. Add alternately coffee and rest of sugar until a spreading consistency is reached.
Feb 17, 2013 · Reply
Robin Dotson Butter Cream Icing

1 lb. confectioners' sugar, divided
1/4 lb. butter or margarine, at room temperature
1/8 tsp. salt
1 tsp. vanilla extract
3 - 4 Tbsp. milk

Cream one-third of the sugar with the butter or margarine and the salt in a large mixing bowl. Blend the vanilla extract, 2 Tbsp. milk and the remaining sugar into the mixture. Gradually stir the remainder of the milk into the icing until the desired spreading consistency is reached.
Feb 17, 2013 · Reply
Robin Dotson Caramel Icing

1 stick butter
1/4 cup firmly packed brown sugar
4 tsp. milk
1 (1 lb.) box confectioners' sugar, sifted

Heat butter, brown sugar and milk in a small saucepan, stirring constantly, without boiling, until sugar dissolves.

Remove from heat and stir in sifted icing sugar.

Using a spoon, pour icing onto cake or cupcakes starting from the middle. The icing should spread and cover the tops. Also good on homemade donuts.
Feb 17, 2013 · Reply