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Tuesday, November 30, 2010

German Pancake with Berries



From: Parents.com

This oven baked pancake is filled with fruit, making it nice for breakfast or dessert.
Servings: 6 servings

Ingredients
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced-fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tablespoons powdered sugar


Directions
1. Heat oven to 400 degrees F. Place butter in a 10-inch ovenproof skillet. Put the skillet in the oven for 3 to 5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pour batter into the hot skillet. Bake for 20 to 25 minutes, or until puffed and browned.

2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately.

Mandelmakronen (Almond Macaroons)

This recipe comes from a family with three little boys who are cookie
experts. The cookie is light, crispy and sits on a small baking wafer
(see picture). According to the little ones, this cookie is fun because
you can concentrate first on the wafer, then on the cookie.


About 90 cookies

Ingredients:
2 cups unpeeled almonds
1-2/3 cups powdered sugar
5 egg whites

90 round baking wafers (these crisp, flat wafers are widely used in
European baking and are available in specialty food stores in the U.S.)

Directions:
Preheat oven to 275° F. Place almonds in a bowl and cover with
boiling water. Let stand for about 3 minutes. Remove skins. Place
the almonds in a blender and grind to a semi-coarse consistency.
Add sugar and blend again. Beat egg whites and combine with
almond-sugar mixture.

Place baking wafers on a cookie sheet. Using a wet teaspoon, put
a small amount of mixture onto each wafer. Place in the oven for
25-30 minutes until the mixture has become crisp and dry. Do not
let the cookies brown. Remove and let cookies cool on a rack.

Homestyle BFL Turkey Meatloaf Modified

70 Minutes to Prepare and Cook


Ingredients
2 lbs extra lean 99/1 ground turkey breast
1 cup white onion
4 egg whites
1 pkg Knorr's Vegetable Soup Mix
1/4 tsp pepper
1 cup ketchup
1 cup old-fashioned oats, uncooked

Directions
Preheat oven to 350 degrees. Then prep food. Put in casserole dish.
Enjoy with mashed potatoes, green beans.

Number of Servings: 8

Recipe submitted by SparkPeople user LINDYFIT.

Creamed Chicken & Vegetables

Low cost if use left over roasted chicken dark meat. May serve over whole
wheat toast, biscuits, whole grain rice, or noodle.


30 Minutes to Prepare and Cook

Ingredients
1/4 cup homemade chicken broth, sodium free
1 lg. carrot, pealed and small diced
1 lg stalk of celery, small diced
1 Bay Leaf
1/8 tsp of poultry seasoning
1 TBS of whole wheat flour
1/4 cup of Skim Milk
6 oz cooked chicken
2 TBS Fat Free Sour Cream
2 TBS Parsley, chopped [optional]

Directions
[I freeze home made broth in 1/4 cup portions in muffin pan]
Place frozen sodium free chicken or veggie broth in small sauce pan over
medium low heat to thaw.
Clean, peal & small dice carrot and add to the pan. Clean, trim, & dice
celery, and add to pan.
[Save clean peal & ends for next batch of broth.]
Add Bay Leaf and Poultry Seasoning.

Cook until veggies are soft.

In custard cup, mix cold milk and whole wheat flour until well mixed. Add
to the sauce pan and stir well and frequently until sauce thickens some.

while the sauce pan is simmering:

Dice about 6 ounces of cooked, left-over chicken into small dice. When
sauce is somewhat thickened and veggies are soft/tender, add the
chicken. Stir well and simmer until hot through.

Dice parsley if using. Save stems for next veggie broth prep.
Remove the saucepan from the heat.
Remove the bay leaf and add to the veggie scraps to make next broth.

Stir in the parsley and the Fat Free Sour cream.
Serve as is, or over whole grain rice, pasta, or bread..

Broth: Boil the leftover chicken bones, veggie scraps, & herb scraps
with water for at least one hour, or place in crockpot. When done,
strain liquid off. Refrigerate overnight. Skim off any fat.

May store in refrigerator if brought to a boil every third day, or freeze.

Cinnamon Stars

Cinnamon stars can be found throughout Germany during the Christmas
season. As the holiday approaches, local bakeries pack these light,
spicy cookies into small cellophane bags -- just the right size for a
quick purchase and immediate snack. You will notice that they have
an unusual preparation method that helps them keep their shape, as
well as making them light and a little crispy.


Ingredients:

2-1/4 cups whole almonds (a little over 1 lb.)
5 egg whites
2 cups Confectioner's sugar, sifted
2 teaspoons ground cinnamon
1 tablespoon Kirschwasser
star pattern cookie cutter

Directions:
Scald almonds with boiling water, remove their skins and let cool.
Grind finely. Beat egg whites until stiff peaks form. Gently fold in
Confectioner's sugar and set aside 1 cup of the egg and sugar mixture.
Fold in ground almonds, cinnamon and the Kirschwasser, then quickly
form a dough. Let the dough rest covered for one hour in the refrigerator.

Cover a work surface with sugar and roll out the chilled dough to 1 cm
thick. Cut out stars. Cover each star evenly with the reserved egg and
sugar mixture, place on an ungreased cookie sheet and let the uncooked
cookies dry overnight at room temperature.

Preheat the oven to 425° F and bake for 5 minutes. Check the cookies
often while baking so the top stays white and the insides remain soft.

Monday, November 29, 2010

German-Style Pickled Eggs



Yield 12 servings

Ingredients
2 cups cider vinegar
1 cup sugar
1/2 cup water
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
6 whole cloves
2 medium onions, thinly sliced
12 hard-cooked eggs, peeled

Directions
1.In a large saucepan, combine the first eight ingredients. Bring to a boil.
Reduce heat; cover and simmer for 10 minutes. Cool completely. Place
onions and eggs in a large jar; add enough vinegar mixture to completely
cover. Cover and refrigerate for at least 8 hours or overnight. Use a clean
spoon each time you remove eggs for serving. May be refrigerated for up to 1 week.

Fried Cabbage and Egg Noodles



Prep Time: 5 Min

Cook Time: 15 Min
Ready In: 20 Min
Servings 4

Ingredients
1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped salt and pepper to taste

Directions
Bring a large pot of lightly salted water to a boil. Cook the egg noodles
in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes.
Drain.

While the noodles cook, melt the butter in a large skillet over low heat.
Add the cabbage to the melted butter; season with salt and pepper. Cover
and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the
drained noodles into the cabbage; cook and stir until the noodles begin
to brown, about 5 minutes.

http://allrecipes.com/

Marzipan Recipe

1 lb. almond paste

1/3 cup light corn syrup
1 teaspoon vanilla
1 cup marshmallow creme
Approx. 6 cups confectioners' sugar

Combine all ingredients except sugar and mix them well. Add the sugar
gradually until the dough is stiff and about the consistency of pie crust
dough. Then knead it until it is smooth and uniform. Wrap the dough in
plastic wrap and let age for at least 24 hrs. After the dough has aged,
divide into sections and color and shape and have fun!

When coloring marzipan use paste colors and a small brush to paint
the "blush" on fruits. Let shapes stand for several hours and then
glaze with a mixture of 1/4 cup light corn syrup and 1 tablespoon
hot water. After glazing, let glaze set for several hours.

In 1999, Rosemary Henry published the "Cookies" Newsletter.
For more information, you may try to contact her at:

"Cookies" Newsletter
9610 Greenview Lane
Manassas, VA 22110-3320

Lebkuchen - Traditional German Christmas Cookie

Cups Brown Sugar

2 Cups of Honey
2 Cups Light Molasses
2 Cups of Sour Cream
2 Tablespoons of Shortening
1/2 Cup of Citron
10 Cups of Flour
2 Tablespoons of Baking Soda
1 Tablespoon of Cinnamon
1 Tablespoon of Cloves
1/2 Cup Diced Orange Peels
1/2 Cup Lemon Peels
1 Cup of Slivered Almonds

On a low setting mix and warm brown sugar, honey, molasses, and
shortening together. Do not let the mixture come to a boil. After mixture
is mixed well, set it aside, and let cool.

Next add the sour cream, and baking soda, and mix well. Once mixed
allow mixture to set for 30 minutes.

Now add the rest of the ingredients to the mix. (Citron, Flour, Cinnamon,
Cloves, Orange & Lemon peels, and Slivered Almonds) Once all the
ingredients are mixed, place the mixture in a cool place, and allow it to set
overnight, or for 8 hours. The refrigerator is fine, if your home is warm.

Note: The dough is very sticky, do not add extra flour. Only use enough
flour to cover your work space.

Finally roll the dough out 1/4 inch thick. Using a small round cookie cutter,
or small glass (shot glass works great) cut small circular shapes out of the
dough. Bake cookies at 350 degrees for 15 minutes on a greased cookie sheet.

Once cookies are done cooling you can dust them with powered sugar for
a more decorative look.

KD's Ginger Snaps

German Spice Christmas Cookie - 2009

612 Minutes to Prepare and Cook

Ingredients
1/2 Cup Honey
1/2 Cup Molassas
3/4 Cup Brown Sugar
1 egg
1 Tablespoon Lemon Juice
1 Teaspoon Lemon Zest
1/2 Teaspoon Baking Powder
2 3/4 Cup Flour
1 Teaspoon Cinnamon
1/2 Teaspoon Cloves
1/2 Teaspoon Ginger
1 Teaspoon Nutmeg

Directions
Place honey and molassas in 2 cup microwave safe measuring cup, bring
to boil (approximately 2 minutes). Remove from microwave. In medium
mixing bowl, gently wisk egg, brown sugar, lemon juice, and lemon zest.
In another mixing bowl, combine dry ingredients and stir to mix well. Add
honey/mollassas mixture (which has cooled somewhat) to brown sugar
bowl and mix well. Pour dry ingredients into wet ingredients and whisk
until thoroughly combined. Cover and allow to rest in refrigerator overnight.

Pre-heat oven to 350 degrees. Grease cookie sheets. Working in small
batches (because the dough will be sticky) roll on floured surface to 1/4 inch
thick and cut into 48 equal pieces. Place on cookie sheets 2 inches apart.
Bake for 12 minutes or until they spring back when lightly touched and only
barely beginning to brown on the edges. Cool thoroughly before storing.

Number of Servings: 48

Recipe submitted by SparkPeople user CDK255091.

German Anise Christmas Cookies (Springerle)

servings 36

Ingredients
4 1/2 cups all-purpose flour
1 teaspoon baking powder
4 eggs
1 pound confectioners' sugar
1 tablespoon lemon zest
1 tablespoon anise seed, ground
1 tablespoon anise seed, crushed

Directions
Sift together the flour and baking powder, set aside. In a large bowl,
whip the eggs and sugar until thick and light. Stir in the lemon zest and
ground anise. Add the flour mixture, mix well. Cover and chill dough for
about an hour.

On a lightly floured surface, roll the dough out to 1/2 inch thickness.
Traditionally, you would roll over the dough with a springerle rolling pin,
but the dough can be cut into small shapes of any kind. Place cookies
1/2 inch apart on baking sheets, sprinkle with anise seed and leave out
uncovered, overnight.

Preheat oven to 350 degrees F (175 degrees C).
Bake cookies for 25 to 30 minutes.

http://allrecipes.com/

Sunday, November 28, 2010

Hasenpfeffer




Servings 6

Ingredients
1 large onion, sliced
3 cups white vinegar
3 cups water
1 tablespoon pickling spice
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
8 whole cloves
1 (2 1/2 pound) rabbit, skinned, cut into serving-size pieces
1/4 cup all-purpose flour
2 tablespoons butter or margarine
1 cup sour cream

Directions
1.In a large nonmetallic bowl, combine onion, vinegar, water and
seasonings. Add rabbit pieces; cover and refrigerate for 48 hours,
turning occasionally. Remove meat; strain and reserve marinade.
Dry meat well; coat lightly with flour. In a skillet, melt butter; brown
meat well. Gradually add 2 to 2-1/2 cups reserved marinade. Cover
and bring to a boil. Reduce heat and simmer until tender, about
30 minutes. Remove meat to a warm platter. Add sour cream to
pan juices; stir just until heated through. Spoon over the meat and
serve immediately.

German Potato Cheese Soup



Ingredients

4 cups water
2 1/2 cups chicken broth
4 tablespoons chicken soup base
1/2 teaspoon ground black pepper
2 large carrots, finely chopped
4 potatoes, peeled and diced
1 large onion, diced
2 stalks celery, finely chopped
1 red bell pepper, diced
1 cup mayonnaise
8 ounces processed cheese food (eg. Velveeta)
1 cup shredded sharp Cheddar cheese
1/2 cup shredded Swiss cheese
1/4 cup dry potato flakes

Directions
In a large stock pot, combine water, chicken broth, chicken soup
base, black pepper, carrots, diced potatoes, and onions. Bring
to a boil, and then reduce heat. Simmer 15 minutes, or until vegetables
are tender, stirring occasionally.

Add celery and red bell pepper, and simmer for 5 minutes.

Gradually add mayonnaise to hot soup, whisking until smooth. Reduce
heat to medium low. Gradually stir in processed cheese, sharp Cheddar
cheese, and Swiss cheese; continue stirring until cheese melts, about 5 minutes.

Mix in potato flakes. Remove from heat, and let sit for 15 minutes before serving.


http://allrecipes.com/

Schwabisches Fleisch

Ingredients:

6 thin slices steak
salt and pepper to taste
1 Tbsp. flour
1 cup concentrated beef bouillon
1 cup sour cream
1 Tbsp. lemon peel, shredded
2 gherkins (that's a sweet pickle, folks!), chopped
2 Tbsp. parsley
1 Tbsp. onion

Directions:
Brush steaks with drippings and season well with salt and pepper. Broil
quickly until browned but still quite rare.

Pour the drippings from the broiler pan into a stew pan. Add 1 Tbsp.
chopped onion. Work the flour into small amount of the fat (making a roux);
blend into the bouillon and add to drippings. Add sour cream and the
remaining ingredients.

Arrange the steaks in this sauce; cover and simmer until steaks are tender.
Serves 6. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Monday April 3rd, 2006 and modified on
Monday July 3rd, 2006

Onion Flammkuchen

From a German recipe. This is not particularly healthy but is a nice side to a
big bowl of lettuce and veggetables.


110 Minutes to Prepare and Cook

Ingredients
* Plain white flour (UK), 300 g
* 1 3/4 tsp yeast
* 150 ml warm water
* Granulated Sugar, 3 tsp
* Butter, unsalted, 2 tbsp
* Salt, 1.5 tsp
* Bacon, 250 grams
* Onions, raw, 300 grams
* Egg Yolk, 3 large
* Sour Cream, reduced fat, 250 grams
* Black pepper

Directions
Put the flour in a bowl and create a hole in the middle.
Put sugar and yeast into the water and sit 5 min.

Melt butter and put with 1 / 2 teaspoon salt to the dough. Add water and
yeast to middle and mix. Knead all until smooth. Approx. 30 minutes covered
in a warm place to go.

Chop the bacon and cook in pan. Add the finely chopped onion saute
until golden.

Mix together the egg yolks and sour cream. Season with black pepper
Roll dough out until it overlaps the pizza pan by 5 cm. Spread the bacon
mixture to with 5 cm of edges and pour the sour cream mixture over all.

Bake in a preheated oven at 400 degrees for 20 minutes.
Cut into 20 pieces. One piece is a serving.
Number of Servings: 20
Recipe submitted by SparkPeople user 1234MOM.

Hazelnut-Pink Peppercorn Crusted Veal Slices with Oktoberfest-Brown Butter Glaze

8 slices veal scallopini (total weight about 1 lb.)

1/2 cup whole hazelnuts, skins on
1 tablespoon pink peppercorns
1/4 cup minced parsley
1 tablespoon flour

Glaze:
3 oz. salted butter
2 oz. Oktoberfest beer

Place hazelnuts, pink peppercorns, parsley and flour in the bowl of a food
processor fitted with the steel cutting blade. Pulverize into a coarse meal.
Press the seasoned nut-flour blend into the surface of the sliced veal,
coating both sides of each slice.
Place a nonstick skillet (8-10 inches diameter, to accommodate the width
of each slice) over medium heat, and sear each slice of veal, until the nut-flour
crust is golden brown. Do not cook through, but place each browned slice
in a shallow baking dish.
After browning all the veal slices, place in 300 degree F. oven for 4-10 minutes,
to cook through (depends on thickness of veal slices; a 1/4-inch thick slice
should cook through in just 4-5 minutes).
Prepare the glaze: brown the butter in the same sauté skillet, and pour
through a fine mesh sieve to remove any browned bits. Whisk in the
Oktoberfest beer, stirring constantly until an emulsion forms, and pour
over the veal slices in the baking dish.
Return to oven to warm through, season with salt if desired, and serve
with spatzle or buttered noodles.

From:
Cooking with Beer
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders

German-Style Hamburgers

SERVINGS: 4

CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.

Ingredients:
1/2 cup frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices

Directions:
In a bowl, combine potatoes, onion, Worcestershire sauce and salt.
Crumble beef over mixture and mix well. Shape into four patties, about
1/2-in. thick.

In a skillet, cook patties over medium-high heat for 10-12 minutes or
until no longer pink, turning once. Serve on buns with lettuce and tomato.
Yield: 4 servings.

Saturday, November 27, 2010

New York Reuban



From: Family Circle


Named for its creator, Arthur Reuben who owned a New York deli, this
grilled corned beef sandwich continues to be a favorite in homes and
sandwich shops across the country.

Servings: Makes 4 sandwiches.
Prep: 10 mins
Total: 13 mins

Ingredients
4 slices deli-style seeded rye bread
1 bag (1 pound) sauerkraut
4 tablespoons Thousand Island dressing, plus extra for serving
1/2 pound thinly sliced corned beef (about 12 slices)
1/2 pound thinly sliced Swiss cheese (about 8 slices)

Directions
1. Heat broiler. Coat broiler-pan rack with nonstick cooking spray.
Toast bread. 2. Gently heat sauerkraut in small saucepan; drain. 3.
For open-faced sandwiches, spread each slice of bread with
1 tablespoon dressing; top each slice with corned beef, sauerkraut
and cheese, dividing equally. 4. Broil sandwiches 4 to 6 inches from
heat for 3 minutes or until tops are lightly browned. 5. Serve immediately
with extra dressing on the side. Makes 4 sandwiches.

German Christmas Gingerbread




Servings 14

Original Recipe Yield 1 tube cake

Ingredients
1 cup butter, softened
2 cups packed brown sugar
3 eggs
2/3 cup honey
1/4 cup orange liqueur
1 cup sour cream
1/2 cup orange juice
1 2/3 cups all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup raisins
1 cup blanched slivered almonds

Directions
1.Whisk together the flours, baking powder, and spices.

2.In a large bowl, cream the butter or margarine with the brown sugar.
Beat in the eggs, then the honey, orange liqueur, sour cream, and orange
juice. Beat the flour mixture into the creamed mixture, and then stir in the
raisins and almonds. Turn batter into a greased and floured tube pan.

3.Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until
it tests done with toothpick. Transfer to a rack to cool.

What is German Sweet Chocolate?

German Sweet Chocolate is a dark baking chocolate created by Samuel
German (hence its name) who thought it would be more convenient for bakers
to have a chocolate where the sugar was already added to it. It is sweeter
than semi-sweet chocolate and contains a blend of chocolate liquor, sugar,
cocoa butter, flavorings, and lecithin.


The quality of the chocolate depends on the ingredients and processing.

Famous for its use in the American German chocolate cake recipe that was
very popular in the 1950s. It is a rich American style two layer cake made
with sweet chocolate and filled with cooked coconut-pecan frosting.

3 ounces = 90 grams

Substitution for 1 ounce (30 grams) of sweet chocolate: - 1 ounce (30 grams)
bittersweet or semisweet chocolate plus 1/2 tablespoon (7 grams) granulated
white sugar

Note: Can be found in grocery stores. Baker's is a popular brand.

From SNOPES:

Germanely Chocolate Cake

Claim: German chocolate cake comes from Germany.

Status: False.

Origins: German cooks are famed for using extravagant ingredients and
combining the whole into a rich dining experience, so it seemed to fit that
this recipe must have come from Germany. And yet, it didn't — the cake
took its name from an American with the last name of "German."

In 1852, Sam German developed a sweet baking bar for Baker's Chocolate
Co. The product was named in honor of him: "Baker's German's Sweet
Chocolate." In most recipes and products today, the apostrophe and the "s"
have been dropped, fueling the assumption that the chocolate's origins are
German.

The first published recipe for German's chocolate cake recipe showed up
in a Dallas newspaper in 1957 and came from a Texas homemaker. The
resulting spike in German's Sweet Chocolate sales put General Foods
(which then owned Baker's Chocolate) on alert; the company quickly
sent copies of the recipe and photos of the cake to newspapers across
the nation.

Everywhere the recipe was published, food editors were swamped with
requests for information on where to buy the chocolate. In a year, sales
jumped 73%. Readers who missed the recipe asked that it be reprinted.
In no time at all, German Chocolate Cake was on most every table.

It continues to be favorite dessert even forty years later. No wonder.
All that rich, gooey sweetness ain't hard to fall in love with.

Santaclaus Cake

Yield: 12 servings


5/8 cups shortening
1½ cups sugar
3 cups flour
4 teaspoon baking powder
¼ cups chopped nuts
1¼ teaspoon almond extract
½ cups maraschino cherries, quartered
½ teaspoon salt
1/3 cups maraschino cherry juice
2/3 cups milk
5 egg whites beaten

Stir shortening in bowl to soften. Sift all dry ingredients together 3 times
and combine to shortening. Add extract and beat for 2 minutes.

Mix in cherries and nuts and fold in beaten whites last. Grease and flour
a Santa Claus cake mold or pan. Pour in batter and bake 370F for one
hour or tested done.

Cool in pan 15 minutes and remove to platter. When cool, decorate as
desired. Note: this can also be baked in any other suitable pan to hold the batter.

Lemon bundt cake with crackly caramel glaze‏

A firm, crackly glaze makes this bundt a conversation piece. Add some coffee
and you've got a klatsch.


Adapted from a Food & Wine magazine recipe attributed to Boston pastry
chef Lynn Moulton. She serves it with yogurt mousse. The olive oil moistens
the bundt; use a light oil for lighter flavour. If the caramel hardens as you work,
return it to a 200F oven for a minute or two to soften.

INGREDIENTS

CAKE:
2-1/4 cups cake & pastry flour
1 tbsp baking powder
1/2 tsp salt
6 large eggs, separated
1/2 tsp cream of tartar
1-1/2 cups granulated sugar
3/4 cup water
1/2 cup light olive oil
2 tsp vanilla extract
Finely grated zest of 2 lemons
6 tbsp limoncello liqueur

GLAZE:
1 cup granulated sugar
2 tbsp water
1/4 tsp cream of tartar

DIRECTIONS
For cake, sift flour, baking power and salt into medium bowl.

Beat egg whites with cream of tartar in large bowl with electric mixer until soft
peaks form. Gradually beat in 1/2 cup sugar, adding about a tablespoon at a time.

In another large bowl, use electric mixer to beat yolks, water, oil, vanilla,
zest and remaining 1 cup sugar until fluffy.

Add flour mixture. Beat until smooth. Using rubber spatula, gently fold in
egg whites.

Spoon batter into greased and floured, 12-cup bundt pan. Bake in
preheated 375F oven until springy, 30 to 35 minutes.

Cool pan on rack 20 minutes. Invert cake onto rack. Use thin skewer to
poke holes in warm cake. Drizzle limoncello over top. Cool completely.

For glaze, draw 13-inch circle on large square of parchment. Place it pencil
side down on a baking sheet.

In small pan, stir together sugar, water and cream of tartar. Brush down
sides of pans with moistened pastry brush. Bring to boil on medium-high heat.
Cook without stirring until honey-coloured, 5 to 8 minutes. Remove from heat.

Swirl pan to cool syrup slightly. Pour it onto parchment in a rough round.
Use an offset spatula to even it out, using drawn circle as a guide. Let stand
until slightly cooled but still pliable, 1 to 2 minutes.

Invert over cake. Peel off parchment. Gently press onto contours of
bundt before it hardens.

Makes 10 to 12 servings.

German Spice Cakes

¾ cup sugar

¾ cup honey
2 eggs
3 ½ sifted cups flour (do not use self rising flour)
1 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. allspice
¾ cup chopped almonds
¾ cup chopped candied orange peel

Note: Candied oranges can be purchased at food stores that sell a variety
of ethnic items, or that sell German or Italian foods. You can also order
the online at:
http://markethallfoods.com/   look under candied fruits.

Pre heat oven to 400 degrees.

Mix the first three wet ingredients together, make sure they are mixed
thoroughly. Make sure when you measure out the flour that you are
measuring out a sifted amount. Mix the flour with the baking powder,
cinnamon, and allspice. Mix the dry ingredients with the wet ingredients,
then mix in the almonds and the candied orange peel.

Friday, November 26, 2010

Reuben Pizza


All the ingredients of the ever-popular Reuben sandwich--corned beef,
sauerkraut, and Swiss cheese--top this tasty pizza.


Servings: 6 servings
Prep: 15 mins
Total: 45 mins

Ingredients
1 16-ounce loaf frozen whole wheat bread dough, thawed
1/2 cup Thousand Island salad dressing
2 cups shredded Swiss cheese (8 ounces)
6 ounces thinly sliced cooked corned beef
1 8-ounce can sauerkraut, rinsed and well drained
1/2 teaspoon caraway seed
Dill pickle slices, chopped (optional)

Directions
1. On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer
to a greased 13-inch pizza pan. Build up edges slightly. Prick generously with
a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown.

2. Spread half of the salad dressing over hot crust. Sprinkle with half of the
Swiss cheese. Arrange corned beef over cheese. Drizzle remaining salad
dressing over corned beef. Top with sauerkraut and remaining Swiss
cheese. Sprinkle with caraway seed.

3. Bake about 10 minutes more or until cheese melts and pizza is heated
through. Top with chopped dill pickle, if desired. Makes 6 servings.

From: Better Homes and Gardens

Christmas Stollen



Servings 32


Ingredients
1 1/2 cups warm milk or water (110 to 115 degrees F)
2 (.25 ounce) packages active dry yeast
6 1/2 cups all-purpose flour, divided
1 1/2 cups butter
3/4 cup sugar
3 eggs
3/4 teaspoon salt
3/4 teaspoon grated lemon peel
1/2 pound raisins
1/2 pound chopped blanched almonds
1/2 cup chopped candied fruit
3 tablespoons butter, melted

LEMON GLAZE:
1 1/4 cups confectioners' sugar
1/4 cup lemon juice
1 teaspoon vanilla extract

Directions
1.Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup
flour; mix well. Cover and let rest in a warm place until light and foamy,
about 1 hour.

2.In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a
time. Add salt and lemon peel. Stir in the yeast mixture and enough
remaining flour to form a soft dough. Knead until smooth and elastic,
about 6-8 minutes. Place the dough in a greased bowl and cover and
let rise in a warm place until doubled, about 1 hour.

3.Punch dough down; knead in raisins, nuts and fruit. Divide into two
parts; roll each into a 15-in. x 8-in. oval. Fold each in half lengthwise
and place on a greased baking sheet. Brush with melted butter. Cover
and allow loaves to rise until almost doubled in bulk, about 45 minutes.

4.Bake at 350 degrees F for 30-40 minutes or until golden brown. Cool
on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves.

German Poppy Seed Cake

When Mom pulled out the poppy seed cake recipe, we knew it was a s
pecial occasion," says Joni Schaper.


Yield
Makes 16 servings
Ingredients
About 1 cup (1/2 lb.) butter or margarine, at room temperature
About 2 1/2 cups all-purpose flour
1/2 cup (about 2 1/2 oz.) poppy seed
1 cup buttermilk
2 teaspoons almond extract
4 large eggs, separated
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon

Preparation
1. Butter and flour-dust a 10-inch decorative tube pan.

2. In a small bowl, mix poppy seed, buttermilk, and almond extract.

3. In a deep bowl, beat egg whites with a mixer on high until foamy.
Continue beating and gradually add 1/4 cup sugar. Beat until whites
 hold stiff, shiny peaks.

4. In another bowl, using unwashed beaters, beat 1 cup butter and 1 1/2
cups sugar on high speed until light and fluffy. Add egg yolks and beat
until well blended. Stir in poppy seed mixture.

5. Mix 2 1/2 cups flour, baking powder, baking soda, and salt.

6. Add dry ingredients to batter; beat slowly to blend. Mix at medium speed.

7. Fold in beaten whites until blended.

8. Mix 1/4 cup sugar and cinnamon. Pour half the batter into pan. Sprinkle
with half the cinnamon mixture. Add remaining batter and sprinkle with
remaining cinnamon mixture. Holding a knife vertically, draw blade through
batter around tube.

9. Bake in 350° oven just until cake springs back when lightly pressed in
center, 1 to 1 1/4 hours.

German Onion Cake

Yield: 10 servings


2 cups Coarsely chopped onions;
2 tablespoon Butter (¼ stick)
1 teaspoon Salt
¼ teaspoon Dried marjoram
¼ teaspoon Black pepper
2 cups All-purpose flour
¼ cups Cornstarch
4 teaspoon Baking powder
5 tablespoon Vegetable shortening
¾ cups Milk (may need up to 1 cup)
1 Egg; well beaten
¾ cups Sour cream
2 teaspoon Poppy seeds
¼ teaspoon Paprika

In a medium skillet, saute teh onions in butter over low heat until they just
begin to brown, about 15 minutes. Season with ¼ teaspoon of teh salt, the
marjoram, and the pepper. Set aside to cool. Preheat oven to 450
degrees. In a food processor bowl place flour, cornstarch, baking powder,
and the remaining salt, mix. Add the shortening and process just until it is
the texture of soft crumbs. Add the milk and mix quickly to form a soft
dough. Oil a 10-inch round cake pan and lightly use your fingers to spread
the dough out evenly. Spread the cooked onion over the top. Beat the egg
and sour cream together. Spoon the mixture over the onion, and spread
it out to the very edge of the pan. Sprinkle lightly with poppy seeds and
paprika. Bake for 20 minutes. Let cool slightly, then cut into wedges.

German Apple Coffeecake

Ingredients

Step 1:
1 cup warm water
2 tsp sugar
1 pkg dry yeast
1 1/2 cups flour

Step 2:
1 cup warm milk
1/4 cup butter
1/2 cup sugar
1/2 tsp salt
1 egg, beaten

Step 3:
2 1/2 cups flour
3 Tbsp sugar
1 tsp cinnamon
1 Apple

Directions
1 cup warm water
2 tsp sugar
1 pkg. dry yeast
1 1/2 cups flour

Mix well and set in a warm place to rise (let it double)

1 cup warm milk
1/4 cup margarine or butter
1/2 cup sugar
1/2 tsp sale
1 egg, beaten
Add to batter, mix well.

Add: 2 1/2 cups flour and beat for 5 minutes or more. Grease top, set in a
warm place for thirty minutes or more. Grease 11" by 5" pan (or 9" x 13"
cake pan) or two smaller pans. Turn out batter into pan and press out. Mix 3
Tbsp sugar & 1 tsp cinnamon - sprinkle on top. Peel and cut one apple into
cubes. Press into top of cake. Set in warm place to rise for 20 minutes or
less.

Bake at 350 degrees F for 20 to 30 minutes.

Recommend icing made with butter, milk, and powdered sugar (or a nutmeg
cinnamon glaze) - recipe coming soon!

Number of Servings: 16

Recipe submitted by SparkPeople user AMBROSIAHINO.

Bienenstich (Bee Sting Cake)

Ingredients:

Bienenstich cake mixture:
1 3/4 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
8 Tbsp. (1 stick) of real butter
2/3 cup granulated sugar
2 eggs, unbeaten
1 tsp. vanilla
6 Tbsp. whole milk

Almond topping mixture:
1/2 cup slivered blanched almonds
1/3 cup sugar
1/4 cup (4 Tbsp.) butter
1 Tbsp. milk or cream

Filling mixture:
2 and 1/2 Tbsp. sugar
2 Tbsp. cornstarch
3 egg yolks, lightly beaten
1 cup milk
1/2 tsp. almond extract
3 egg whites, stiffly beaten
a pinch of salt

Directions:

Preheat oven to 375° F. Grease and flour a 9" spring form pan.

Sift together flour, baking powder and salt. Cream the butter until fluffy, add
sugar gradually, beating until light. Add eggs one at a time, beating well after
each addition. Add vanilla. Add dry ingredients 1/3rd at a time alternating
with the 6 tablespoons of milk. Stir only enough to blend thoroughly. Pour
into the spring form pan.

The topping: Heat together almonds, sugar, butter and milk or cream until the
sugar dissolves. Pat a spoonful of flour over the top of the cake batter using
the back of a spoon. Pour the almond mixture evenly over the batter. Bake
25 minutes or until cake tester comes out clean. Cool cake while preparing filling.

The filling: Combine sugar, cornstarch and egg yolks in the top of a double
boiler. Separately heat milk to scalding, slowly pour over egg yolk mixture,
stirring constantly and quickly with a whisk. Place over hot water, cook
stirring constantly until smooth and thick. DO NOT ALLOW TO BOIL. Stir
in almond extract. Beat egg whites, adding the salt, until stiff peaks form. Fold
egg whites into the yolk mixture. Place a piece of wax paper over the top and chill.

Putting it all together: When the cake has cooled, slice in half crossways to
make two layers. Place bottom layer cut side up on cake plate. Spread with
filling. Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.

Thursday, November 25, 2010

Jam Pancakes Flamed with Kirsch


yield: Makes 4 servings

What to drink: Georg Breuer 1999 Riesling Auslese Goldkapsel
Rüdesheim Berg Rottland.

Ingredients
Filling
1 cup cherry preserves
1 tablespoon fresh lemon juice
1 tablespoon kirsch (clear cherry brandy)

Pancakes
3 large eggs
1/2 cup plus 1 tablespoon whole milk
1/2 cup plus 1 tablespoon water
3 tablespoons corn oil
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Pinch of salt
1/4 cup plus 1 tablespoon sugar
3 tablespoons plus 1/3 cup kirsch
1 cup unbleached all purpose flour

Additional corn oil
1/4 cup (1/2 stick) unsalted butter, melted
1/4 cup slivered almonds, toasted

Preparation:
For filling:
Mix preserves, lemon juice, and 1 tablespoon kirsch in small bowl.

For pancakes:
Combine first 7 ingredients, 1/4 cup sugar, and 3 tablespoons kirsch in
blender. Blend until smooth. Add flour and blend until smooth. Let batter
stand 1 hour.

Stir batter to blend. Lightly brush 7- to 8-inch-diameter nonstick skillet
with oil; heat over medium heat. Using 3 tablespoons batter for each
pancake, add batter to skillet and quickly tilt pan to coat bottom completely
(pancake will be thin). Cook pancake until light golden on bottom, about
30 seconds. Turn pancake over and cook until bottom is pale golden,
about 20 seconds. Transfer to plate. Repeat with remaining batter,
brushing skillet lightly with oil before cooking each pancake and stacking
pancakes on plate between sheets of waxed paper.

Butter 13x9x2-inch broilerproof baking dish. Place 1 pancake on work
surface, pale side up. Spread scant 2 tablespoons filling over half of
pancake. Fold other half of pancake over filling, then fold in half again,
forming triangle. Repeat with 7 more pancakes and remaining filling.
Arrange pancakes in prepared baking dish. (Can be prepared 6 hours
ahead. Cover tightly and refrigerate. Bring to room temperature before
continuing.)

Preheat broiler. Drizzle melted butter over pancakes; sprinkle with
1 tablespoon sugar. Broil just until edges of pancakes are brown, about 2 minutes.

Warm remaining 1/3 cup kirsch in small saucepan over low heat. Remove
from heat. Using long match, carefully ignite kirsch; pour over pancakes.
Divide pancakes among 4 plates. Sprinkle with almonds and serve.

German Lasagna


Prep Time: 10 Min

Cook Time: 50 Min
Ready In: 1 Hr
Servings: 12Original Recipe Yield 1 - 9x13 inch lasagna

Ingredients
9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk
1 pound kielbasa
1 (20 ounce) can sauerkraut, drained
8 ounces shredded mozzarella cheese

Directions
Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of lightly salted water to a boil. Add pasta and cook
for 8 to 10 minutes or until al dente; drain.

In a blender or with an electric mixer, blend mushroom soup, cream of
chicken soup and milk until smooth. Cut sausage in half lengthwise and
slice thinly.

In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut,
half the sausage and a third of the cheese. Repeat. Top with remaining
3 noodles and remaining soup mixture. Cover with foil.

Bake in preheated oven 25 minutes, then uncover and bake 15 minutes
more. Sprinkle with remaining cheese when still hot.

http://allrecipes.com/

Simple Potato and Leek Soup

Recipie i learned how to make while I was in Germany! Very good soup!


60 Minutes to Prepare and Cook

Ingredients
500g Potatoes, peal and dice
2 leeks, wash, dry and slice
1 Liter Chicken Stock
Salt and pepper
200mL 2% milk (or cream, i find using milk takes down the fat level a lot
        and still gives a great taste)

Directions
Recipe makes 4 servings

Combine Potatoes and leeks in 1 Liter chicken stock, bring to boil t
hen simmer for 30 minutes.

Season to taste with salt and pepper and mash

Add milk, and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user ARNONSAE.

Schwarzbrotsuppe (Dark Bread Soup)

Ingredients:

1 lb dark bread
2 qts water
1/2 tsp caraway seeds
salt
1 small onion
1 tbls fat
2 bouillon cubes or cream

Directions:
Soak dark bread in water, bring to a boil, remove and strain. Bring to a
boil again, if necessary adding more water. Season. Chop an onion finely
and brown in fat, and add. Enrich, if desired, with bouillon cubes or cream.

German Vegetable Soup

Yield: 1 Servings


1 Soup bone
1 pt Lima beans
2 cups Cabbage, chopped
1 Carrot, diced
1 teaspoon Flour
Salt & pepper
1 pt Tomato
1 pt Corn, grated
1 Turnip, diced
1 Onion, sliced
½ cups Milk
Water, cold

Wash soup bone thoroughly and cover with cold water and allow it to
boil for several hours. Skim off the fat and add the vegetables. Season
to taste. Mix the flour with the milk and stir into soup. Cook Old Recipes,
Culinary Arts Press, 1936.

German Sauerkraut Soup

Prep Time: 15 Min

Cook Time: 2 Hrs
Ready In: 2 Hrs 15 Min
Original Recipe Yield 8 - 1 cup servings

Ingredients
2 smoked ham hocks
2 yellow onions, chopped
2 cloves garlic, chopped
3 quarts water
1 pound sauerkraut, drained and rinsed
1 (15 ounce) can pinto beans, drained
1/2 pound bacon, chopped
1 cup sour cream
1 tablespoon olive oil
3 tablespoons all-purpose flour

Directions
Heat olive oil in a large skillet over medium heat. Sautee onion and garlic
until tender; set aside. Put ham hocks, onion, garlic and water into a
stockpot, season with pepper to taste, cover and bring to a simmer
for 1 1/2 hours.

Stir the sauerkraut and beans into the soup. Place bacon in a large,
deep skillet. Cook over medium high heat until evenly brown. Remove
bacon into the stockpot, reserving drippings. Stir flour into the bacon
drippings to make a roux. Stir the roux into the soup. Continue to
simmer the soup until thick. Remove from the heat and stir in the sour
cream. Serve.

Wednesday, November 24, 2010

Roast Pork with Fruit Stuffing and Mustard Sauce



yield: Makes 4 servings
Ingredients
1 4-bone center-cut pork rib roast, bones frenched, roast well
             trimmed (about 2 pounds)
8 whole dried apricots
8 whole pitted prunes
2 tablespoons corn oil
1 1/2 teaspoons dried marjoram
1 onion, coarsely chopped
2 large carrots, coarsely chopped
6 garlic cloves, peeled

1 1/2 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
1 tablespoon Dijon mustard
1 tablespoon coarse-grained Dijon mustard
1 1/2 cups low-salt chicken broth
1/2 cup dry white wine

Preparation:
Preheat oven to 350°F. Using long slender knife, carve out 3/4-inch
-diameter horizontal tunnel through center of pork. Chop carved-out
meat and reserve. Using handle of wooden spoon, firmly pack apricots
and prunes into tunnel of roast. Place roast on rack in roasting pan; rub
with 1 tablespoon oil. Sprinkle roast with 1/2 teaspoon marjoram, salt,
and pepper. Scatter onion, carrots, garlic cloves, and chopped meat
around rack in pan. Drizzle vegetables with 1 tablespoon oil; sprinkle
with 1 teaspoon marjoram. Roast pork until instant-read thermometer
inserted into thickest part of meat (not stuffing) registers 150°F, stirring
vegetables occasionally, about 1 hour 25 minutes. Transfer pork to cutting
board; tent with foil to keep warm.

Whisk butter, flour, and both mustards in small bowl to blend. Add broth
and wine to roasting pan; place on 2 burners and simmer juices over medium
heat until mixture is reduced to 1 1/2 cups, scraping up browned bits, about
3 minutes. Strain liquid into small saucepan; skim fat from surface. Bring
liquid to boil. Whisk in mustard mixture; simmer until sauce thickens
slightly, whisking frequently, about 3 minutes. Season with salt and pepper.

Cut pork between ribs into chops. Serve with sauce.

What to drink:
Prinz von Hessen 2001 Riesling Kabinett Winkeler Hasensprung.

German Plum Rolls



Prep Time: 40 Min
Cook Time: 50 Min
Ready In: 1 Hr 30 Min
Original Recipe Yield 12 servings

Ingredients
1 cup chopped almonds
1 1/3 cups cream cheese
1/2 cup milk
1/2 cup vegetable oil
1 pinch salt
5/8 cup white sugar
1 teaspoon ground cinnamon
4 cups all-purpose flour
1/4 cup baking powder
7/8 cup plum butter
1 3/4 pounds plums, pitted and diced
2 tablespoons butter, melted



Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a
10-inch springform pan.

Place a skillet over medium-high heat. Toast the almonds in the
hot skillet until they turn brown; set aside to cool.

Combine the cream cheese, milk, oil, salt, sugar, and cinnamon
in a bowl. Mix in the flour and baking powder; knead together
until smooth. Place the dough on a lightly floured surface, and
roll the dough into a 20-inch square. Spread the plum butter,
plums, and toasted almonds over the dough. Roll the dough up
 tightly like a jelly roll. Cut into 12 even slices. Arrange rolls in
prepared pan. Brush butter over top of the rolls.

Bake in preheated oven until golden brown, 40 to 55 minutes.
http://allrecipes.com/

Slow Cooker County Pork and Sauerkraut

20 Minutes to Prepare and Cook


Ingredients
1 (4 pound) pork loin roast
4 teaspoon caraway seeds
2 tsp garlic powder
2 tblsp brown sugar
1 cup diced white onion
I jar sauerkraut, with liquid

Directions
In the bottom of your slow cooker dish, dump in half of the sauerkraut.
Sprinkle with half your caraway seeds, half your garlic powder, half your
brown sugar, and half of your onion. Place roast on top. Pour remaining
sauerkraut, as well as remaining seasonings and onion. Cover and c
ook on low heat for 10 hours. Serve with rice or potatoes.

Number of Servings: 8

Recipe submitted by SparkPeople user CHELSEYWOL.

Schweinekarre in Pfefferlingssosse (Pork in Pepper Sauce)

1/2 pounds boned loin pork

seasoning
cooking oil
Stuffing
2 medium apples (peeled, cored, and diced)
1/2 cup soaked prunes (chopped)
1/2 cup bread crumbs
1 teaspoon mild paprika
pinch of ground cinnamon
1 egg
little milk
Sauce
1/4 cup butter
2 onions
1/4 cup flour
3 teaspoons mild paprika
pinch cayenne pepper
2 cups stock

Place the boned pork flat and season lightly if desired. Combine the apple,
prunes, bread crumbs, paprika, cinnamon, and egg. Add enough milk to
give it a sticky consistency. If the pork is very lean 2 teaspoons of butter
can be added to the stuffing. Place the stuffing in the center of the pork
and make a roll, securing by tying or with skewers. Place the roll in a
roasting pan and brush lightly with oil. Roast at 425 degrees F. for 45
minutes, then reduce heat to 400 degrees F. and cook for 1 3/4 hours
more. Prepare the sauce while the meat is cooking. Melt the butter and
saute the onions until tender. Stir in flour, paprika, and cayenne. Blend
in the stock and bring to a boil. Cook until thickened and season well.
Serve with spaghetti.

This German recipe for Pork in pepper sauce will serve 6-8.


Read more: http://www.quick-easy-recipes.com/german_recipes.html#ixzz0k8uAF54l

Sauerkraut-Stuffed Slow-Cooked Pork Roast

Yield: 6 servings

1 (3 pound) boneless pork roast
1 can (14.5 ounce) sauerkraut, drained


Place pork roast on a cutting board. With a sharp knife, cut a 5-inch
slit into the top of the roast, being careful not to cut clear through to the
bottom of the roast. Spoon the sauerkraut into the pork roast, pressing
it into the slit with the bottom of the spoon.

Place the roast in the slow cooker, and cook on Low for 8 to 9 hours

Green Bean Soup

50 Minutes to Prepare and Cook


Ingredients
8 c water
3-4 medium peeled and diced potatoes
1/4 onion, chopped
3 cans green beans (Do NOT drain)
1 1/2 c and 3 T flour
2 eggs
2 tsp and 1/2 tsp salt
1/4 c oleo
1 c cream (I use half n half)
2 buillion cubes

Directions
Put beans, potatoes, onions, 2 tsp salt, chicken buillion cubes and water
in a kettle. Bring to a boil and boil until potatoes are just tender, not mushy.
Make the dumplings, using 1 1/2 c flour, 2 eggs, 1/2 tsp salt, and enough
water to make a sticky dough. Add these dumplings 3/4 tsp at a time, when
they float to the top, reduce heat. Brown 3 T flour in 1/4 cup oleo in a small
skillet or microwave. Add this to the soup. Stir so it will not get lumpy. Add
a cup of cream. Serve. This recipe makes 10 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user CNTRYGRL2001.

Tuesday, November 23, 2010

Bread dumplings (Semmelknödel)


Bread dumplings (Semmelknödel) have their origin in Czechia, but today
they are an important part of the Viennese cooking. They are an outstanding
alternative to pasta, rice or potatoes. Especially well they go together with
saucy dishes.


Semmelbröckerl probably can be bought only in Austria. As replacement
you can use white bread, which you cut into slices and let dry a little. Then
you cut it into cubes, of about half an inch, before it has dried entirely
(thus you avoid crumbling). Thereafter you let it dry hard.

You need: (serves for 4 - 6)
300 g (11 oz) Semmelbröckerl (white bread)
50 g (2 oz) butter
50 g (2 oz) flour
2 eggs
parsley
(1 small onion)
2 dl (7 fl oz) milk
salt

Melt the butter and fry the parsley (and if you like, the onion) in it. Put the
bread-cubes into a big, wide bowl and pour the butter over them. Mix the
eggs into the milk, add salt and pour the mixture over as well. Finally add
the flour. Mix altogether thoroughly.

Immerse your hands into cold water and form a dumpling out of the mixture,
as if you make a snowball. Before each new dumpling immerse your hands
again, so that the dough doesn't stick.

During this time you have boiled up a pot with enough, salted water, so that
all the dumplings can swim side by side. Put them now into the pot and cook
them on low heat for about 15 minutes.

Apfelpfannkuchen - German Apple Pancake



This baked puffy German pancake is filled with a cinnamon-brown sugar
apple mixture.


Servings: 6 servings
Prep: 10 mins
Total: 28 mins

Ingredients
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
2 tablespoons margarine or butter
1/3 cup packed brown sugar
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sifted powdered sugar

Directions
1. In a medium mixing bowl beat eggs with a wire whisk until frothy. Add
flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat
until smooth.

2. Heat an 8-inch round baking pan or ovenproof skillet in a 450 degree F
oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to
coat pan. Pour batter into hot pan. Bake pancake in the 450 degree F oven
for 18 to 20 minutes or until puffed and golden.

3. Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine
or butter over medium heat. Stir in brown sugar until combined. Stir in apple
slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until
apples are crisp-tender, stirring occasionally.

4. To serve, remove pancake from oven. Spoon some of the filling into
center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass t
he remaining filling. Pancake will collapse as it cools.

Makes 6 servings.

From: Better Homes and Gardens

Zitronenrosetten (Lemon Rosettes)

This recipe makes pretty cookies that have a light lemon taste. Each lemon
rosette is decorated with tiny marzipan star and moon cut-outs, silver or gold
baking pearls and pistachio pieces. In the United States, the challenge may
be finding cookie cutters small enough to create the moon and star decorations.


About 40 cookies

Ingredients:
Cookies:
1 cup plus 2 tablespoons softened butter
1 cup sugar
2 lemons (grate and reserve the peel)
2 tablespoons lemon juice
1 egg
2/3 cup flour

Decoration
3.5 ounces almond paste
1 cup powdered sugar
yellow food coloring
2 tablespoons butter
2 tablespoons lemon juice
3 tablespoons water
gold or silver baking pearls
1 tablespoon chopped pistachios

Directions:
In a large bowl, beat butter and sugar until very creamy. Add lemon peel,
lemon juice and egg. Stir in flour until just incorporated, do not over stir.
Place dough into a cookie press with the large star pattern affixed. Line
cookie sheets with the baking paper (wax paper may be substituted).
Squeeze out the dough onto the baking paper to form small rosettes,
leaving about 1-1/2 inches between rosettes. Preheat oven to 350° F
and place cookie sheet on the middle rack. Bake for 10-12 minutes.

Knead together the almond paste and 2 tablespoons of the powdered
sugar. Work in the yellow food coloring. Place the mixture on a large
sheet of foil. Cover with another sheet of foil and roll out until about
1/4 inch thick. Using the smallest size of cookie cutter available, cut out
moons and stars from the dough.

Over low heat and stirring constantly, mix together the remaining powdered
sugar, butter, lemon juice and water. Brush each of the cookies with the
warmed mixture and apply the stars, moons, baking pearls and pistachios
to the rosettes. Allow the warmed mixture to harden on the cookies.

Christmas Rocks

Yield: 6 servings

3 cups all-purpose flour
1 tablespoon unsweetened cocoa
¾ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon mace
1 teaspoon nutmeg
½ teaspoon ground ginger
½ teaspoon allspice
¼ lb candied pineapple
¼ lb citron
¼ lb candied orange peel
¼ lb pitted dates
¼ lb figs
¼ cups dried or candied cherries
1 lb chopped pecans
1 cups raisins
½ cups dried currants
1 cups unsalted butter, softened
1½ cups sugar
3 eggs
1 tablespoon cold, strong coffee

Heat oven to 350 degrees. Have ready ungreased or parchment-lined
baking sheet(s).

Sift together the flour, cocoa, baking soda and spices. Cut candied fruits,
dates and figs into small pieces and toss with a small amount of the flour
mixture. Combine in a large bowl with the pecans, raisins and currants.
Set aside.

Beat butter and sugar in large bowl of electric mixer on high speed until
light, about 2 minutes. Add the eggs, one at a time, mixing well after each
addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix
on low speed just until combined. Using a wooden spoon, fold in the fruit
and nut mixture to coat all the pieces.

Put batter onto baking sheet in walnut-size mounds leaving about 2 inches
between each cookie. Bake until set and tops are lightly browned, 14 to
16 minutes. Transfer to a wire rack to cool. Store in an airtight container
with a small wedge of apple to keep them soft. The cookies may be
glazed or sprinkled with confectioners' sugar, if desired.

Chocolate Kisses (Schokobusserl)

In Germany, indeed in Europe as a whole, recipes call for hazelnuts much
more commonly than in the United States. This is a fast, easy recipe that
tempers rich chocolate flavor with the crunch of a hazelnut.


about 45 cookies

Ingredients:

4 egg yolks
2/3 cup Confectioner's sugar
1-1/4 cup ground Hazelnuts
1/ 2 cup whole Hazelnuts
1/2 bittersweet chocolate, coarsely chopped

Directions:
Beat egg yolks and sugar together until light and foamy. Fold in ground
hazelnut and chocolate. Let dough stand for 30 minutes. Place rounded
spoonfuls of dough on greased cookie sheets, and gently push a whole
hazelnut into the center of each mound. Bake in a preheated 375° F
oven for 15-20 minutes until a light golden brown.

Beer-Basted Sausage with Caramelized Onions and German Mustard

8 sausages, such as bratwurst, knackwurst or wieners

4 oz. Oktoberfest beer
2 oz. hot Dusseldorf mustard
3 oz. canola oil
16 oz. yellow onion, peeled, quartered and sliced very thin

Place canola oil in a large nonstick skillet (12-in. diameter) and add the sliced
onions. sauté over low heat, stirring often, until onions are golden brown, soft
and caramelized. Do not let burn. Season to taste with salt and pepper, and
stir in the hot Dusseldorf mustard. Set aside. Prepare a grill, and cook
sausages, basting with Oktoberfest beer every minute or so. Serve the
grilled sausages with the mustard-seasoned onions.

(Note: you may prefer the traditional sauerkraut, which is delicious when
heated with whole brown mustard seeds)

From:
Cooking with Beer
Taste-Tempting Recipes and Creative Ideas for Matching Beer & Food
by Lucy Saunders

Monday, November 22, 2010

German-Style Pork Sandwiches



From: Better Homes and Gardens

Slow cook beer-simmered pork and sauerkraut to serve on rye bread
with Swiss cheese

Servings: Serves 8.
Prep: 15 mins
Total: 4 hrs 15 mins

Ingredients
1 14-1/2-ounce can sauerkraut with caraway seed, rinsed and drained
1 2-1/2-pound boneless pork shoulder or sirloin roast
Salt and pepper
1/2 cup creamy Dijon-style mustard blend
1 cup beer or nonalcoholic beer
8 slices rye bread, toasted
1 cup shredded Swiss cheese (4 ounces)

Directions
1. Place sauerkraut in a 3-1/2- or 4-quart electric crockery cooker. Trim
fat from meat. Sprinkle meat lightly with salt and pepper. Spread 2 table-
spoons of the mustard blend over meat. Place meat on top of sauerkraut.
Add beer. Cover and cook on low-heat setting for 8 to 10 hours or until
meat is tender. (Or, cover and cook on high-heat setting for 4 to 5 hours.)

2. Transfer meat to a cutting board. Cool slightly. Using two forks, shred
meat apart; discard fat. Drain sauerkraut; set aside. Discard cooking liquid.
Spread remaining mustard blend on one side of each bread slice. Top with
sauerkraut and meat. Sprinkle with cheese. Place sandwiches on unheated
rack of a broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or
until cheese is melted. Serves 8.

German Brotchen Rolls



Prep Time: 40 Min

Cook Time: 20 Min
Ready In: 3 Hrs
Original Recipe Yield 24 rolls

Ingredients
2 tablespoons active dry yeast
1 tablespoon white sugar
2 1/2 cups warm water (110 degrees F)
2 tablespoons shortening
2 teaspoons salt
7 cups all-purpose flour
3 egg whites, stiffly beaten
1 egg white (for egg wash)
2 tablespoons cold milk

Directions
1. In a large mixing bowl, dissolve yeast and sugar in warm water. Let sit
until creamy; about 10 minutes.

2. Mix in shortening, salt and 3 cups of the flour. Beat with dough whisk
or heavy spoon for 2 minutes. Fold in egg whites. Gradually add flour
1/4 cup at a time, until dough forms a mass and begins to pull away from
bowl. Turn onto a floured surface. Knead, adding more flour as necessary,
for 8 to 10 minutes, until smooth and elastic with bubbles.

3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm place until
doubled in volume, about 1 hour. Deflate the dough, form into a round
and let rise again until doubled, about 45 minutes.

4. Preheat oven to 425 degrees F (220 degrees C). Deflate the dough
and turn it out onto a lightly floured surface. Divide the dough into 24
equal pieces and form into oval rolls about 3 1/2 inches long. Place on
lightly greased baking sheets, cover and let rise until doubled in volume,
about 40 minutes.

5. Place an empty baking sheet on the bottom rack of the oven. In a
small bowl, lightly beat the egg white with the 2 tablespoons of milk to
make the egg wash. Lightly brush the risen rolls with the egg wash. Place
1 cup of ice cubes on the hot baking sheet in the oven and immediately
place the rolls in the oven.

6. Bake at 425 degrees F (220 degrees C) for about 20 minutes or until
the tops are golden brown. Remove to a wire rack and cool.

Speculatius Cookies

Neat German cookie. This is a recipe for a low carb version of a traditional
Nicholas cookie that comes out of the Rhineland. The cookie is called
"Speculatius" which means "image." In Europe, the "image" is the
mirror-image of a Nicholas which had been pressed into a wooden mold
and then turned out on a sheet to bake in the oven. If you don't have
these molds, you can roll out dough and use a cardboard pattern (about
7-inches tall) of a gingerbread bishop to cut around for the basic shape
and everyone further decorates it as the imagination dictates. We simply
rolled them into 2 inch diameter logs and cut 1/4 inch slices. Thin
cookies are tastiest. Yum!


52 Minutes to Prepare and Cook

Ingredients
4 c flour
2 large eggs
2.5 c chopped almonds
1 1/8 c sugar
1/8 c splenda
1 c butter
1 tsp baking powder
1/8 tsp cardamon
1/8 tsp cloves
1 tsp cinnamon
1 tsp cocoa
2 tsp grated lemon peel

Directions
Blend all ingredients. Roll dough into 2 inch logs and Let set for 45
 minutes in cool place. Preheat oven to 350 degrees F. Slice to about
1/4 inch thick and bake 18 minutes or until golden on a lightly greased
cookie sheet.

makes 138 cookies
Number of Servings: 138
Recipe submitted by SparkPeople user GLENNWA1.

Potato and Broccoli Pancakes

A great side dish for many main courses

Ingredients
1/2 lb potatoes
10 oz frozen broccoli
1 large egg
1/2 tsp salt
1 tsp oregano
1 tsp garlic
3 tbsp flour
2 tbsp canola oil

Directions
Cook broccoli in the microwave until tender and process in the
food processor.
Peel and shred the potatoes.
Mix all the ingredients minus the oil in a bowl.
In a pan heat the oil.
Form small pancakes out of the batter and fry on both sides until
golden brown.
Repeat until all batter is used.
You can use cooking spray instead of oil.

Number of Servings: 6

Recipe submitted by SparkPeople user ZUZKA1.

Hochrippe Und Sauerkraut (Spareribs and Sauerkraut)

Yield: 4 Servings


32 oz Sauerkraut; Canned (2 Cans)
3 lb Spareribs; Country Style
2 teaspoon Paprika
6 Beef Bouillon Cubes
½ teaspoon Caraway Seeds
½ teaspoon Pepper
10 Bacon; Slices,Rolled InFlour

Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart
casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika,
bouillon cubes, caraway seeds, and pepper. Cook covered, over low
heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into
saurkraut. Remove bones from the sauce before serving. Serve
with dark bread and steins of beer.

German Spaetzel Dumplings

1 cup all-purpose flour

1/4 cup milk
2 eggs
1/2 tsp ground nutmeg
1 pinch freshly ground white pepper
1/2 tsp salt
1 gallon hot water
2 T butter
2 T chopped fresh parsley

Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and
add alternately with the milk to the dry ingredients. Mix until smooth.

Press dough through spaetzel maker, or a large-holed sieve or metal grater.

Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

Sauté cooked spaetzel in butter or margarine. Sprinkle chopped fresh
parsley on top, and serve.

Makes 4-6 servings

Sunday, November 21, 2010

Linzer Heart Cookies


Ingredients

All purpose flour 2 cups
Baking powder 1 tsp
Ground cinnamon ½ tsp
Salt ¼ tsp
Blanched hazelnuts 1 cup
Unsalted butter, softened 1 cup or 2 sticks
Granulated sugar 2/3 cup
Egg yolks 2 large
Vanilla extract ½ tsp
Raspberry jam, for filling ½ cup
Confectioners’ sugar, for dusting ¼ cup

Directions
Sift flour, baking powder, ground cinnamon, and salt together. Process
hazelnuts until finely ground. Then mix it into the flour mixture and set aside
for later use.

•Beat softened butter and granulated sugar until light and fluffy, about
3 minutes. Then add egg yolks and vanilla extract. Continue beating
to combine.

•Fold in the hazelnut-flour mixture. Divide dough in half, shape into
flattened disks. Wrap each disk individually in plastic and refrigerate
for at least 1 hour or overnight.

•When you are ready, roll a disk of dough on a large piece of wax or
parchment paper to about 1/8-inch thickness. Then transfer both paper
and dough to a baking sheet. Freeze until firm.

•Repeat with the remaining dough. Don't hesitate to stack one layer of
parchment and dough on top of another.

HINT: To keep refrigerated dough from cracking when rolled, let it
stand at room temperature until slightly softened.

To prevent dough from sticking to parchment or wax paper, dust paper
slightly with flour before rolling. Add a little bit of flour on top of dough
from time to time while rolling.

•Line cookie sheets with parchment paper. Remove one sheet of dough
and parchment from the freezer, and quickly cut into heart shapes with a
3-inch cookie cutter. Cut out center from half the shapes with a 2-inch cutter.

•Transfer heart cookies to prepared cookie sheets, spacing about 1-inch
apart. Freeze again for about 15 minutes until firm.
You can either bake the cutout centers or re-roll them to make larger linzer
heart cookies.

•Preheat oven to 325 degrees Fahrenheit just after you place the cutout
cookies in the freezer the second time. Bake until linzer heart cookies are
crisp and lightly golden all over, about 10-15 minutes. Be careful not to let
them burned.

•Cool these homemade cookies completely on wire racks, and store them
in an airtight container before filling.

•Just before serving, spread the flat side of the whole hearts with some jam.
Sift confectioners’ sugar over the open hearts. For premium quality, fill and
enjoy these homemade heart cookies on the same day.

Farfalle with Mushrooms and Spinach


Makes: 4 side-dish servings

Prep: 10 minutes
Cook: 10 minutes

Ingredients
6 ounces dried farfalle (bow-tie pasta)
1 tablespoon olive oil
1 medium onion, chopped
1 cup sliced portobello or other fresh mushrooms
2 cloves garlic, minced
4 cups thinly sliced fresh spinach
1 teaspoon snipped fresh thyme
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Directions
Cook farfalle according to package directions. Drain well.

Meanwhile, in a large skillet, heat oil over medium heat. Add onion,
mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms
are nearly tender. Stir in spinach, thyme, and pepper; cook 1 minute or
until heated through and spinach is slightly wilted. Stir in cooked pasta;
toss gently to mix. Sprinkle with cheese. Makes 4 side-dish servings.

Spinach Sauce

This is a sauce made with spinach that is great over mashed potatoes
instead of gravy!

20 Minutes to Prepare and Cook

Ingredients
2 (16oz) Bags of baby spinach
.25 oz flour
3 Tbsp Butter/Margarine
Maggi (to taste)
Salt (to taste)
.5 to .75 oz Water
.25 Cup Sargento Fancy 4 Cheese Mexican or other shredded cheese.

Directions
Prep items needed, pot for boiling, a colander, food processor/blender,
sauce pot for making the sauce, whisk, rubber spatula.

Blanche spinach (add to boiling water and remove within a minute or so
then remove the spinach and rinse in cool water immediately) do not save
any water from the spinach. Drain the spinach fully, it will be rather flaccid
from being boiled.

Add the spinach to a food processor or blender, blend it until the consistency
is like a thick sauce. Save the spinach to the side.

In sauce pot, melt the butter on a medium low heat, slowly sprinkle in the
flour using a whisk to stir it in until you create a rather thick looking sauce,
then slowly mix in the water, stirring constantly. Add the cheese, continue
mixing, add in the spinach, finally mix in the Maggi and salt to taste. When
you have the flavor you like you should have a relatively gravy like sauce
you can use over other foods like a gravy or as a side dish. My kids eat
it as a side with scrambled eggs for dinner, I prefer it over mashed potatoes.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIET6NINE.

Heidelberg Meatloaf

Ingredients:

1 1/2 lbs. lean ground beef
1 cup beer or bouillon
1/4 cup Onion; chopped
1 tsp caraway seed
1/4 tsp pepper
3 slices rye bread; torn up
1 large egg
1 tsp salt
1/2 tsp celery seed

Directions:
Heat the oven to 350° F. Mix all of the ingredients together. Spread the
mixture into an ungreased loaf pan, 9 x 5 x 3". Bake uncovered for
1 - 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes
before slicing. Serve on a heated platter

Servings: 6

Anisplätzchen (Aniseed Cookies)

This recipe was contributed by a baker who loves the cookies' smell almost
more than their taste. Adding a light taste and smell of licorice, the amount of
aniseed in recipes like this can vary from a half teaspoon to a heaping
tablespoon. One recipe for gourmet aniseed cookies called for two
tablespoons of choice aniseed!


Ingredients:

4 eggs
1 cup, plus 4 teaspoons sugar
3/4 cup, plus 2 tablespoons flour
3-1/2 tablespoons cornstarch
1/4 teaspoon baking powder
1 tablespoon finely ground aniseed

Directions:
Beat the eggs until foamy. Add the sugar by the tablespoon full. Mix together
the flour, cornstarch and baking powder, sift and sprinkle over the egg
mixture. Fold together ingredients, adding aniseed at the end. Form balls
with a teaspoon and place on a baking sheet lined with baking paper. Let
stand for one hour to dry. Bake lightly for 12-15 minutes in a moderate heat.

Saturday, November 20, 2010

Swedish Ginger Snaps



Ingredients

All purpose flour 3½ cups
Baking soda 1 tsp
Unsalted butter, softened ½ cup or 1 stick
Granulated sugar ½ cup
Ground cinnamon 1½ tsp
Ground ginger 1½ tsp
Ground cloves 1 tsp
Ground cardamom ¼ tsp
Egg 1 large
Unsulfured molasses ¾ cup
Orange zest, finely grated 2 tsp

Directions
•Sift flour and baking soda together, then set it aside.

•In another bowl, cream softened butter using an electric mixer on
medium-high speed for about 2 minutes. Gradually add sugar and continue
creaming until the mixture is light and fluffy.

•Mix in cinnamon, ginger, cloves, and cardamom. Then add egg, molasses,
orange zest and blend them all well.

•Gradually fold in the flour mixture, one-third at a time. I like to do this step
by hand to avoid overwork the dough.

•Divide dough into 3 or 4 small pieces, shape them into disks, wrap them
carefully in plastic wrap, and refrigerate them overnight to allow maximum
flavors to develop.

•When you are ready to bake ginger snaps, preheat oven to 375 degrees
Fahrenheit, and line cookie sheets with parchment paper.

•On a lightly floured surface, roll out one disk at a time to about 1/8-inch in
thickness. They must be this thin for you to get the quality "snap" in these
pepparkakor.

• Bake for about 5 or 6 minutes or until cookies are dry and light golden
brown on bottom. You should be able to lift these flavorful ginger snaps
from parchment paper without losing any part of the cookies. Leave them
on cookie sheets for a couple of minutes before transferring them to wire
racks to cool completely.

Bulgur Mushroom Stovetop Pilaf



Makes: 6 (3/4-cup) servings

Prep: 15 minutes
Cook: 45 minutes
Stand: 5 minutes

Ingredients
1 medium onion, chopped
1 Tbsp. olive oil
1 14-oz. can chicken broth
1 cup apple juice
1/2 cup wild rice, rinsed
2 cups quartered or sliced stemmed shiitake, cremini, or button mushrooms
1/2 cup bulgur
1 medium red or green sweet pepper, seeded and chopped
1/2 cup snipped fresh flat-leaf (Italian) parsley
1/4 cup chopped walnuts, toasted
Freshly cracked black pepper
1 oz. feta cheese, crumbled (1/4 cup)

Directions
1. In saucepan cook onion in hot oil 5 minutes or until tender, stirring
occasionally. Add broth, apple juice, and wild rice. Bring to boiling;
reduce heat. Simmer, covered, 30 minutes.

2. Stir in mushrooms and bulgur. Cook, covered, 10 to 15 minutes
more or until grains are tender and most of the liquid is absorbed.
Stir in sweet pepper; remove from heat. Cover; let stand 5 minutes.
Stir in parsley and walnuts. Season to taste with cracked black pepper.
Sprinkle with feta cheese. Makes 3 (3/4-cup) servings.

From BHG

Xmas Tree Biscuits

Yield: 6 servings

3 tablespoon butter; softened
1 cups brown sugar
2 eggs; lightly beaten
1½ cups plain flour
1 tablespoon baking powder
4 teaspoon ground mixed spice

Combine the butter and sugar. Slowly add the eggs and beat until the
mixture is smooth. Stir in the flour, baking powder and spice and mix
thoroughly. Cover and chill for about 1 hour minimum.

Preheat oven to 180 C / 350 F. Carefully roll out the mixture on a floured
surface and using Christmas biscuit cutters, cut out various shapes. Using
a skewer, make holes at the top of the shape to thread ribbons through.
Place on greased baking sheets and bake for about 10 minutes.

Cool on a wire rack. When cool, thread with Christmas ribbons,
decorate with icing and hang on your Christmas tree.

Kaesekuchen/ cheesecake

Categories: Cheesecakes, Desserts, German, Party

Yield: 10 Servings

3 c Cottage cheese
1 c Sour cream
1 c Sugar
4 Whole eggs
1/2 Lemon; grated peel
1/4 ts Vanilla
1 c Raisins
1/2 c Cornstarch
1 ts Flour
1 ts Baking soda
1/2 c Almonds; grated

CRUST
2 c Flour
1/4 lb Butter
1/2 c Sugar
1 Egg
Pinch of salt
1 ts Baking powder

The cheesecake you are referring to is quarkkuchen. To the best of my
knowledge, the closest thing to "quark" would be pureed or strained
cottage cheese.

Here's a recipe for you. Prepare dough and with it line bottom and
sides of a greased cake tin. Strain cottage cheese, stir in cream.
Add sugar, eggs, grated lemon peel, vanilla, raisins and cornstarch.
Mix flour and baking soda and add. Pour batter into dough lining, top
with grated almonds and bake in 375F oven for about 1 hour. When
done, cool cake in a warm place. Do not chill. CRUST; Mix all
ingredients and, on a bread board, knead to a supple dough. Roll out
and use as instructed in above recipe. In view of the large butter
content of this dough, it should be thoroughly cooled before baking.

German Sweet Chocolate Cake & Frosting

German Chocolate Cake is actually Texan -- not German. The Baker's
chocolate company bought a company called German's that made a mild
dark chocolate. In the fifties, a Dallas newspaper printed a recipe for
chocolate cake using "Baker's German's Sweet Chocolate," and the
rest is history.


4 ounces Baker's German Sweet Chocolate
1/2 cup boiling water
1-3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
1 cup butter
2 cups sugar
1 cup buttermilk
1-1/2 teaspoons vanilla extract

Preheat oven to 350°. Grease and flour three 9-inch cake pans, then
line them with waxed paper, cut to fit. Grease and flour the waxed
paper or spray with Bakers Joy. Redundant, but necessary.
Melt the chocolate in the boiling water. Set aside.
Sift together the flour, baking soda and salt. Set aside.
Beat the egg whites until stiff peaks form; refrigerate.
In the large bowl of an electric mixer, cream butter and sugar, allowing
mixer to run for 5 minutes. Add egg yolks, one at a time, beating well
after each addition. Let mixer run an additional 2 minutes. With mixer
running, add vanilla and chocolate/water mixture.
Add dry ingredients alternately with the buttermilk, combining well.
Gently fold the stiffly beaten egg whites into cake batter.
Pour the batter into the three prepared cake pans. Bake at 350°F for
30 to 35 minutes or until a cake tester comes out clean. Cool on racks.
Frost top and fill between layers with Coconut-Pecan Frosting.

Coconut-Pecan Frosting
1-1/2 cups evaporated milk
1-1/3 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter
2 teaspoons vanilla extract
2 cups shredded coconut
1-1/2 cups chopped pecans

Combine the evaporated milk, sugar, egg yolks, butter and vanilla. Cook
and stir over medium heat until thickened, about 12 to 15 minutes. Add
coconut and chopped pecans. Cool until thick enough to spread, beating
occasionally. Makes about 3 cups of frosting.

German Potato Salad Ham Bake

Serves 6

3 full cups (16 ozs) diced cooked potatoes
3/4 cup finely chopped celery
2 tsps dried parsley flakes
1/2 cup chopped onion
2/3 cup water
1/4 cup cider vinegar
1 tbsp all-purpose flour
1 tbsp Sugar Twin
1/2 tsp prepared mustard
1-3/4 cups (14.5 oz can) Frank's Bavarian-style sauerkraut, drained
1 full cup (6 ozs) diced Dubuque 97% fat-free ham
      or any extra-lean ham
4 (3/4 oz) slices Kraft reduced-fat Swiss cheese

Preheat oven to 350 deg F. Spray an 8- by 8-inch baking dish with
butter-flavored cooking spray. In a large bowl, combine potatoes,
celery and parlsey flakes. In a large skillet sprayed with butter-flavored
cooking spray, saute onion for 5 minutes or just under tender.

In a covered jar, combine water, vinegar, flour and Sugar Twin. Shake
well to blend. Stir flour mixture into onion. Add mustard. Mix well to
combine.
Continue cooking, stirring often, until mixture thickens. Pour hot
sauce over potato mixture. Toss gently to combine. Stir sauerkraut
and ham into potato mixture. Spoon mixture into prepared baking dish.
Arrange Swiss cheese slices over top. Bake for 20 minutes. Place
baking dish on a wire rack and let set 5 minutes.

Serves 6
184 Calories;4g Fat;10g Protein;27g Carbs;803mg Sodium;3g Fiber

Friday, November 19, 2010

Tortilla and Black Bean Pie

4 (10-inch) flour tortillas

1 T. canola oil
1 large onion, diced
1 jalapeno chile, seeded and minced
2 cloves garlic, minced
½ t. ground cumin
coarse salt and ground pepper
2 (15-oz.) cans black beans, drained and rinsed
12 oz. beer, or 1 ½ cups water
1 (10-oz.) package frozen corn
4 scallions, thinly sliced, plus more for garnish
8 oz. shredded Mexican cheese
sour cream and salsa, for serving

Preheat oven to 400º
Using a paring knife, trim tortillas to fit a 9-inch springform pan, using
the bottom of the pan as a guide. Set aside. (My springform pan is a
10-inch and so I didn't need to do this. Obviously, skip it if they already fit.)

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and
cumin; season with salt and pepper. Cook, stirring occasionally, until
onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and
simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn
and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with
1/4 of the beans and sprinkle evenly with some of the cheese. Repeat
three times, using all of the remaining cheese on the top layer.

Bake until hot and cheese is melted, 20-25 minutes.

Remove sides of pan; garnish with scallions.
To serve, slice into wedges and serve with sour cream and salsa.

Huevos Rancheros with Queso Fresco

Traditionally served for breakfast, this dish piles tortillas with hearty beans,
eggs, and cheese for a deliciously different dinner. Queso fresco is a soft,
crumbly Mexican cheese found in the dairy section of large grocery stores
or Hispanic markets, but use feta or goat cheese if you prefer.


4 servings (serving size: 1 topped tortilla)

Ingredients:
·1 (10-ounce) can diced tomatoes and green Chiles, undrained
·1 (10-ounce) can red enchilada sauce
·1/3 cup chopped fresh cilantro
·1 tablespoon fresh lime juice
·2 tablespoons water
·1 (16-ounce) can pinto beans, rinsed and drained
·Cooking spray
·4 large eggs
·4 (8-inch) fat-free flour tortillas
·1 cup (4 ounces) crumbled queso fresco cheese

Preparation:
Combine the tomatoes and enchilada sauce in a medium saucepan; bring
to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove
from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with
a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high
heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup
beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce
around each egg; sprinkle each serving with 1/4 cup cheese.

Alsatian-Style Chicken and Dumplings


Source: Cooking at a Glance - Chicken

Active Time: 15 Minutes
Total Time: 55 Minutes
Yield: Makes 6 servings
If you substitute apple juice or cider for the wine, use 1 tablespoon of brown sugar rather than 2, since the cider is already sweetened.

RECIPE INGREDIENTS
For Chicken:
2-2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 tablespoon cooking oil
1/2 cup chopped onion
6 cups firmly packed shredded cabbage
One 14 1/2-ounce can diced tomatoes
3/4 cup chopped green sweet pepper
1-2 tablespoons packed brown sugar
1 teaspoon caraway seed
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup dry white wine, or apple juice or apple cider
1 cup chicken broth

For Dumplings:
1/3 cup all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons milk
2 tablespoons cooking oil
2 pieces bacon, crisp-cooked and crumbled
1 tablespoon snipped fresh parsley

Other necessary recipes:
Chicken Broth

DIRECTIONS
FOR CHICKEN: Skin chicken pieces, if desired. Rinse chicken; pat dry. In a 4 1/2-quart Dutch oven brown chicken in hot oil on all sides over medium heat. Remove from pan. Add onion to pan and cook for 2-3 minutes, or till crisp-tender. Add cabbage, undrained tomatoes, green pepper, brown sugar, caraway seed, 1/4 teaspoon salt, and pepper. Stir in wine, apple juice, or apple cider. Bring mixture to boiling; return chicken pieces to pan. Reduce heat; cover and simmer for 30 minutes. Stir in chicken broth; return mixture to boiling.

FOR DUMPLINGS: In a medium mixing bowl stir together the flour, cornmeal, baking powder, and salt. In another bowl combine milk and 2 tablespoons cooking oil; add to dry ingredients and stir with a fork till combined. Stir in bacon and parsley. Drop flour mixture from a tablespoon to make 6 mounds atop the hot, bubbling stew. Cover and simmer for 10-12 minutes, or till a toothpick inserted in the center of a dumpling comes out clean. Do not lift cover during cooking. If desired, garnish with additional snipped parsley.