Recipes
for our Listeners
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Mount Saint Benedict is the Monastery in Crookston, MN. I have enjoyed many meals with the sisters! Even more important I have enjoyed much fellowship and joy in my time with many of the members of their community. Visit their web page at http://msb.net One of their greatest deserts is Carrot Cake. YUM!! Here's the wonderful recipe.
CARROT CAKE ala MSB
1 Cup vegetable oil
2 Cups Sugar (American Crystal Sugar if you please (John's
comment;-))
3 Eggs, Beaten
2 Cups Sifted Flower
2 Teaspoons soda
1 Teaspoons Salt
2 Teaspoons Cinnamon
2 Teaspoons Vanilla
1 Cup Crushed Pineapple, Drained
2 Cups Grated Carrots
1 Cup Chopped Walnuts
Mix all ingredients together thoroughly. Grease and flower a 9 X 13 inch pan. Bake at 325 for about 40 minutes. Frost with Cream Cheese Frosting.
Big Red Soda Cake
This recipe is a picnic classic. You can make it a day in
advance and just keep it in the refrigerator until you're ready to eat.
Then watch it disappear!
Ingredients:
2 cups flour
1 1/2 cups sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 cup butter, softened
1/4 cup shortening
1 cup milk
1 1/2 tsp. vanilla extract
3 eggs
1 can Big Red Soda* * Any kind of strawberry soda
would work
1 {3oz} box strawberry gelatin
1 {3oz} box vanilla instant pudding
1 {9oz} container whipped topping
Directions:
Preheat the oven to 350 degrees.
Place first 9 ingredients into a large mixing bowl. Beat on low
speed until well combined. Beat on high speed for approximately 3 minutes.
Bake at 350 degrees, for 40 to 45 minutes, in a greased and floured
9" x 13" cake pan.
Remove the cake from oven. Poke holes throughout the cake with the
handle end of a wooden spoon. Mix package of gelatin with Big Red Soda and
pour over hot cake. Refrigerate.
Prepare vanilla pudding, using ONLY 1 cup of milk. Mix with whipped
topping; spoon over cooled cake. Keep refrigerated and covered.
Used by permission from Salvino Madonna, from his family cookbook
called
"A pinch of This and a Pinch of That" (order it from
Amazon)
Visit http://mamalenas.com
Sausage, with Brown Sugar Peppers - "Salsiccia Bruna Castag
Pepe"
Serves 4-6
3 lbs of Italian Sausage (sweet, mild or hot as your prefer) If you can purchase it in 1 piece, cut it only after cooking and when ready to serve.
To Sauté: 1/2 Cup of Olive Oil
The Peppers & Onions: 4 Large Peppers (1 red, 1 yellow & 2 green) Cut into Quarters - 16 sections. 1 large white onion (cut into quarters)
The Cream Sherry: 1 cup of cream sherry wine
The Seasonings: 1 pinch salt, 1 pinch of pepper, 3 pinches of oregano
The Brown Sugar: 4 pinches of brown sugar (Soften with Cream Sherry, if needed)
The Garnish: 1/2 bunch of fresh parsley
Preparation
The Peppers & Onions - Sauté:
1. The mixed peppers - remove cores & seeds and discard. Wash peppers
and cut them into quarter sections.
2. The white onion - peel shell & core onion and discard. Wash
onion and slice into quarter sections.
3. In an extra-large skillet, heat the olive oil on medium.
4. Sauté the mixed peppers and onions, about 3-4 minutes.
Remove from oil with a slotted spoon. Set aside.
The Sausage - Sauté:
1. In the same oil, place the sausage (hopefully a 1 piece coil) and brown
sausage for 3-4 minutes on each side - or until the sausage is a medium
brown.
The Sausage - first bake:
1. In a large baking pan, first place the sausage and the oil.
2. Pour the cream sherry over the sausage & oil and sprinkle top with
salt, pepper and oregano.
3. Seal the pan airtight with foil.
4. Bake in a preheated 325 degree oven for 30 minutes.
The Sausage - 2nd bake:
1. Carefully open foil top away from you. Let steam out.
2. Add in the sautéed peppers & onions over the sausage.
3. Sprinkle all of the brown sugar evenly over the entire top of the
peppers and onions.
4. Re-seal foil on pan airtight.
5. Bake the sausage again for 30 minutes more-in the preheated 325 degree
oven.
The finishing steps:
1 Turn off oven heat. Let pan sit sealed in the oven for 15 minutes
to allow the sauce and flavors to settle nicely into the sausage, peppers
and onions.
Thanks Sal!
No-Bake Chocolate Peanut Butter Cookies
This is by far the quickest, easiest and yummiest recipe
2 cups white sugar
1/2 cup milk
1/4 cup butter
2 tablespoons unsweetened cocoa powder
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
Combine the sugar, milk, butter and cocoa in a saucepan and bring to a
boil, cooking 1 minute.
Remove from heat and add the remaining ingredients. Stir and mix well.
Drop by teaspoons onto wax paper, letting them stand for 30 minutes before
serving.
THE MOST AWESOME CAKE I've Ever Eaten!
(from Lynn Schumacher in Franklin TN)
This is one of those $5.00 for a skinny little slice in a fancy restaurant cakes!
1/2 cup butter or margarine
1 (1 lb. 2.25 oz.) pkg. pudding-included devil's food cake mix
1/4 cup whipping cream
1 1/4 cups water
1 cup firmly packed brown sugar
1/3 cup oil
3/4 cup coarsely chopped pecans
3 eggs
TOPPING
1 3/4 cups whipping cream
12 to 16 whole pecans, if desired
1/4 cup powdered sugar
12 to 16 chocolate curls, if desired
1/4 teaspoon vanilla
Heat oven to 325. In small heavy saucepan, combine butter, 1/4 cup
whipping cream and brown sugar. Cook over low heat just until butter
is melted, stirring occasionally. Pour into two 9- or 8-inch round
cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until
moistened; beat 2 minutes at high speed. Carefully spoon batter over
pecan mixture. Bake at 325 for 35 to 45 minutes or until cake springs back
when touched lightly in center. Cool 5 minutes.
Remove from pans. Cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up. Spread
with half of whipped cream. Top with second layer, praline side up; spread
top with remaining whipped cream. Garnish with whole pecans and chocolate
curls. Store in refrigerator.
Tip: Cake can be prepared in 13x9-inch pan.
Bake at 325 for 50 to 60 minutes or until cake springs back when touched lightly
in center. Cool 5 minutes; invert onto serving platter. Cool
completely. Frost cake or pipe with whipped cream. Garnish with
pecan halves and chocolate curls. Serve with any remaining whipped
cream. Store in refrigerator.
Yield: 16 servings
When I lived in Canada in the 70's most hosts served this with roast beef, carrots and parsnips.
YORKSHIRE
PUDDING
Makes 12 servings
2 cups all-purpose flour
1 teaspoon coarse salt
Freshly ground pepper
4 large eggs
3 to 3 1/2 cups whole milk
6 to 8 tablespoons drippings from roast, vegetable oil, or lard
1. In a large bowl, combine flour, salt, and pepper. Make a well in the
center, and add eggs and add one-quarter of the milk. Using a whisk,
combine the eggs and milk, then incorporate the flour; begin with the
inner rim of the well. Continue whisking until a smooth, stiff batter
forms. Stir in half of the remaining milk. Cover with plastic wrap and let
stand at room temperature for 30 minutes.
2. Heat oven to 400°. Place 12 3/4-cup capacity muffin tins in oven until
very hot, about 5 minutes.
3. Stir enough of the remaining milk into the batter until it is the
consistency of heavy cream. Transfer 1 to 2 teaspoons of drippings into
each muffin tin. Pour batter in the muffin tins, filling them about
one-third full; the batter should sizzle in the hot drippings. Return to
oven and bake until puffed, browned, and crisp, 25 to 30 minutes.
Yorkshire pudding is best served fresh from the oven, but it can be kept
warm in a low oven for about 15 minutes.
Witches Brew
1 c. little black roaches (raisins)
1 c. flaming red dragon eyes (red hots)
1 c. cats eyes (gum drops)
1 c. cats claws (sunflower seeds)
1 c. vampire bat teeth (candy corn)
2 c. slithering snakes (gummy worms)
1 c. porcupine needles (pretzel sticks)
1 c. tiny mice skulls (mini-marshmallows)
1 c. colored flies (M&M's)
1 c. butterfly wings (corn chips)
1 c. earthworms (Chinese noodles)
1 c. cobwebs (golden grahams cereal)
1 c. snake eyes (peanuts)
1 c. bat bones (shoestring potatoes)
Add one item at a time and chant:
"Man and women best beware
Witch's brew is in the air.
Skulls and bats and snakes it takes
A ghostly stew is what it makes."
Every fall our church (St. Paul's Lutheran in Crookston) has a Meatball Supper. Folks come from far and wide to enjoy the good company and the good food! Here's the 2 desserts that they offer each year.
Pumpkin Pie Squares
CRUST:
1 cup sifted flour
1/2 cup brown sugar
1/2 cup quick oatmeal
1/2 cup melted butter
FILLING:
1 pound canned pumpkin
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger
1 - 13 ounce can evaporated milk
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. cloves
TOPPING:
2 Tablespoons melted butter
1/2 cup brown sugar
3/4 cup chopped pecans (or walnuts)
Combine crust ingredients and using low speed on an electric mixer, mix until crumbly. Press into ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes. Meanwhile, combine filling ingredients and beat well. Pour into baked crust and return to 350 degree oven for 20 minutes. Finally, mix butter, nuts and brown sugar together and sprinkle over pumpkin filling. Return to oven and bake 20 minutes longer, or until filling is set. Cut into 12 sections.
Apple Goody
This is for a 7x11 pan...if you have a 9x13, use about 8 cups of apples and
adjust other ingredients accordingly.
Mix together and place in casserole dish:
5 cups diced apples
1 cup white sugar
1 Tablespoon flour
1 tsp. cinnamon
1/2 cup broken nutmeats
Then add 1/2 cup water
Mix together:
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/3 cup melted butter
1/4 tsp. soda
1/4 tsp. baking powder
1/2 cut nutmeats, chopped
Spread this over the top of the apple mixture and bake 30 to 40 minutes in a
moderate oven (350-375). Serve with whipped cream. Chopped dates may
be added to the topping before baking.
Betty's Best Home Made Buns
In a small bowl put:
2 1/2 tsp yeast,
1/2 tsp sugar,
4 1/2 tsp warm water
let it rise while the yeast is rising
heat 1 3/4 cups of milk into the bread machine
put 1/2 cup of sugar,
or 1/2 cup honey;
2 tsp salt,
and 1/2 cup oil,
to this add the very warm milk.
If you have used honey, stir the milk around a little to
soften up the honey or else the blade will not work very well it will stick.
Add 4-4 1/2 cups flour, white, or part wheat and part white.
whatever herbs or other ingredients you desire.
1 egg beaten and then the risen yeast mixture.
Let the machine go to work. Mine goes for about 1 hr to 1 1/2 hours. Then
I shape into buns, put into two cake pans with 3 across and 4 down, cover
and let sit in a warm place to rise about 1 1/2 to 2 hours.
Bake at 375degrees for 12-15 min. I rub them with butter when they come out
of the
oven. Not necessary. You can also sprinkle with herbs, or garlic salt when they
come
out of the oven. Adds something different every once in awhile.
The next step is to enjoy! Good luck. I know that you can do it. The
guys will be so impressed. Let me know how you do.
John's note...every time I'm a guest at Betty's house she makes
them...They are just like what I remember of Grandma's buns BUT so easy
with your bread machine doing all the hard labor!
John's Corn Casserole
2 cans Niblets Corn (and juice)
1 can Campbell's Cream of Onion Soup
1/3 of the soup can of water
1 egg (beaten)
1/2 cup of bacon bits (I use the real ones)
Pepper (I like lots)
Put it in an ovenproof dish and cover with foil. Put in with the baked
potatoes for the last hour or so.
"I first added it to my menu cause I needed another veggie to fill out the
menu. It was the first thing that went...ALL of it and they were scraping
the bottom of the pan!"
From Kim Holmes at Sanders 1907. This food house is best in my book, in
presentation, taste, and just plain good fun!
Zabaglione with Fresh Assorted Berries
- 4 egg yolks
- 1/2 cup of sugar
- 1/2 cup of Marsala Wine or Champagne
- 3 cups of assorted berries: strawberries, blueberries, and raspberries
You must use a double boiler for this and just have the water in the bottom on a light boil. DON'T let the boiling water touch the top pan even just a little! Whisk the egg yolks and sugar together over a medium flame until it's a foamy pale yellow (3-4 minutes). Slowly add the wine while whisking. Make sure the eggs do not get too hot while mixing in the wine because they will become scrambled eggs if the bowl becomes too hot. It should increase in volume by 3 or 4 times.
Quickly remove the zabaglione from the bowl and place it into a new bowl. Fill six dessert glass with the assorted berries and then poor the zabaglione over them until they are covered thoroughly. Garnish with a mint leaf.
LEFSE
This from my cousin Arden
Flaten of Hastings Minnesota.
10 cups of russet potatoes-put through a ricer.
10 oz or 3 1/3 squares of melted butter.
2/3 cup whipping cream.
1/2 cup of powered sugar.
2 1/2 t salt.
3 - 3 1/2 cups of flour.
Mix the melted butter, cream, sugar and salt together and blend them
thoroughly, keep it warm until it is added to the warm riced potatoes. Store in
refrigerator for several hours until potato mixture is cold.
Mix flour into cold potatoes and mix thoroughly. Make into small balls and keep
cool until ready to roll. "Do not attempt to store flour & potato
mixture for any length because it will get sticky and impossible to roll".
Using a lefse rolling pin and lefse stick roll as thin as
possible using a
little flour to keep from sticking. Fry on lefse iron or large griddle at
about 475 degrees with about 1 minute on each side.
This will yield about 30-35 large lefse's
This recipe has been used with great success and many compliments by the members
of Hjemkomst Lodge #599 of the Sons of Norway. This is our main money maker and
we can't make enough for the demand.
July 30th 2000 was my 49th Birthday... Was invited over to friends
and had a dish I have never eaten before... Betty (our host) calls it
simply...
Green Bean Gravy - It's WONDERFUL!!
Brown some onion, and green pepper if desired.
Add tomato soup, canned green beans and it's juice
if fresh cooked beans, add about 3/4 can of water.
parsley, seasonings, and LOTS of dill.
At the end after heating, add cream, or sour cream to thicken, or make a white
sauce to thicken.
You can add browned hamburger if you want,
Or can be served over mashed potatoes.
It really has a "German" taste to it. Great on a baked
potato.
When we visit Nashville, we always drop by our friend Michael
King's Great Southern Style Restaurant.
 |
Monell's Dining & Catering 1236 6th Ave North Nashville Tennessee 615.248.4747 (Visit Monell's Website) |
Feel free to enjoy and share Michael's great Recipes, but please keep his Company name and copyright attached.
2 loaf size pound cakes
8 cups mashed strawberries
1/4 cup Kirsch (found at the liquor store - cherry brandy)
1 cup sugar
1 lb cream cheese
2 lg. boxes vanilla instant pudding
8 oz whipping cream
8 oz whole milk
1/2 cup powdered sugar
At high speed, blend cream cheese, pudding mix, whipping cream, milk and powdered sugar together until light. Set aside.
Mash strawberries, mix with kirsch and 1 cup sugar. This will be used for the filling. Reserve 1/2 cup of mixture for the topping. Take reserve mixture and send through a food processor and puree it. This will be used later as the "lasagna sauce" for the top of the dessert. Refrigerate until ready to use.
To Assemble.
Slice pound cake loaf in 1/2 inch thick slices, length wise, and line the bottom
of a metal or glass 9x13 casserole dish. (MK finds that metal works
better)
Layer with 1/3 of the cream cheese mixture, then a layer of mashed strawberry mixture. Add another layer of sliced pound cake, pudding mixture, and strawberries. Suggest 2 layers of this. Repeat this process and finish with the cream cheese mixture on top. Refrigerate 4-8.
To Serve:
Cut "lasagna" in squares. Take strawberry puree and swirl on
the top of dessert to make it look like sauce. Serve and enjoy. © copyright Monell's
Dining & Catering, King/Monell 1996.
The "Kings" Chicken
10 Pieces Hot skillet fried chicken
(use your favorite recipe...I won't give you mine. says Michael)
1 recipe of Marinara sauce (about 6-7 cups)
10 large sliced mushrooms
2 tbs. of fresh chopped garlic
4 chopped green onions
1 cup sliced black olives
2 cups quarter artichoke hearts
2 cups grated Asiago cheese
1 cup fresh grated parmesan cheese
Place fried chicken in a large glass casserole. Place HOT fried chicken skin side up - yes keep the skin on!
Sprinkle with mushrooms, garlic, green onions, black olives and artichoke hearts. Top generously with marinara and sprinkle with both cheeses. Bake at 350 for 20-35 minutes.
Marinara Sauce
6 whole tomatoes, peeled, seed and chopped
10 Roma tomatoes, peeled, seeded and chopped
1 med chopped onion
2 cans tomato paste
4 tbs. fresh chopped garlic
2 tbs. parsley
1 tbs. oregano
1 tbs. Italian herb
1 tbs. freshly ground black pepper
1/2 cup sugar
1 cup dry red wine
Sauté onion in a little oil until clear add
tomatoes and all other ingredients except garlic and simmer on low for 1
hour. Add garlic during last 10 minutes of cooking time.
© copyright Monell's Dining & Catering, King/Monell 1996.
Monell's
BBQ Ribs
(John says - this is our most requested recipe)
3 - 6 lbs of Short Ribs
layer these ingredients on the ribs...
1 Bottle of Ragu w/Mushroom Sauce
1 Bottle of Hunts BBQ Sauce
1/2 to 1 lbs of brown sugar
(depending on how many ribs you have)
Bake at 250 degrees for 6 hours uncovered
© copyright Monell's Dining & Catering, King/Monell 1996.
Thanks Michael!
John's
Favorite Rice Pudding
(Raisins Optional - But encouraged)
350 Oven
1 Cup Rice
1/2 Cup Sugar
4 Cups Milk
Big T Butter
1 Hour in the Oven/Stir every 15 minutes
Add: 1 Cup Evaporated Milk
1 Little T of Vanilla
Cinnamon
15 minutes More
Remove - Cool - Enjoy
Jim's Rice Pudding
(Jim Bollman-Morning Celebrity on KCNN)
In a suitable casserole dish......mix 1 quart milk
1/2 cup rice (uncooked)
1/3 cup sugar
A sprinkle of salt
Bake in the oven at 350 degrees, uncovered until skin forms on top,
stir in the skin and let the skin re-form twice more and stir it in each time.
Remove from oven and stir in 1/4 cup of Half & Half. Let it cool
to your liking and serve plain or with my favorite topping, LIGONBERRIES.
(I also like to put a little more half & half on top of the berries)
Enjoy!!!!!
Jimmie "B"....("Swedish" Rice Pudding Guru)
This From Leslee Smart
Rice Hotdish
1 1/2 lb. Ground Beef, Browned and Drained
Minced Onion to Taste
Place in Casserole dish and add:
1 Cup Long-Grain Raw Rice (rinsed)
Mix Together and add:
1 Can Tomato Soup Mixed with:
1 Can Water, Pour over Mixture, Then add:
1 Can Drained French-Style Green Beans on Top
1 Can Drained Diced Tomatoes
Bake 350 Fahrenheit for 1 Hour
Remove and add:
1/2-3/4 cup Grated Cheese.
Bake another 1/2 Hour
Variations: Other soups; Cream of Chicken, Chicken with Rice
Also Stewed or Italian Type Tomatoes in place of Diced
GRIFFIN FAMILY GERMAN BUTTER COOKIES
These cookies and the macaroons are a natural pair -- both in terms of taste and texture contrast and because this recipe calls for 10 egg yolks and the macaroons 8 egg whites.
INGREDIENTS:
-- 10 yolks from large eggs
-- 2 1/4 cups sugar
-- 7 1/2 cups sifted flour
-- 1 pound unsalted butter (no substitutes), softened
-- 1/3 cup flour mixed with 2 tablespoons sugar for rolling out
-- 1 1/2 cups powdered sugar
-- 1 tablespoon lemon juice
-- Food coloring (optional)
INSTRUCTIONS: Beat the yolks until light and lemon-colored; beat in the sugar until very creamy, about 5 minutes with an electric mixer at medium speed.
Mound the flour on a pastry board or in a very large bowl. Cut the butter into thin slices and work into the flour with a pastry blender or your fingertips, until the mixture is the consistency of coarse meal. Add the yolk mixture and fold in, using first a spatula and then your fingers. Knead until a smooth dough is formed. Shape into a smooth ball, flatten slightly, wrap in wax paper and refrigerate at least 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees. Sprinkle a board with a little of the flour/sugar mixture to prevent sticking. Lightly coat a rolling pin with the same mixture.
Using one quarter of the dough at a time, roll out to about 1/8-inch thickness and cut with cookie cutters to desired shapes. Re-roll scraps with next dough quarter and proceed until all dough is rolled out and cut.
Place the cookies on un-greased baking sheets and bake for 8 to 10 minutes, until the edges just turn golden. Remove cookies to racks to cool.
Mix together the powdered sugar and lemon juice, adding enough water to make a spread able mixture. Divide between 2 or 3 small bowls or cups and add different food colorings as desired. These are delicate cookies, so pastel shades seem more suitable than bright colors.
If you do not wish to color the cookies, either brush unbaked cookies with an egg wash made from 2 yolks mixed with about 1 teaspoon water, or sprinkle them with colored sugar crystals before baking.
Store cookies in airtight containers for a few days or freeze for up to a month.
Yields 8 to 12 dozen cookies, depending on size.
PER COOKIE: 65 calories, 1 g protein, 9 g carbohydrate, 3 g fat (2 g saturated), 22 mg cholesterol, 1 mg sodium, 0 fiber.
GERMAN HAZELNUT MACAROONS
These cookies should not be hurried. Don't skip either the resting time for the unbaked dough and cookies or the ripening. If you start them by this weekend, they'll be perfect at Christmas.
INGREDIENTS:
-- 6 cups hazelnuts or filberts
-- 8 whites from large eggs, at room temperature
-- 2 1/4 cups sugar
-- 1/2 teaspoon vanilla
-- 1 cup powdered sugar
INSTRUCTIONS: Grate 4 cups of the nuts, preferably with a European nut grater. If using a food processor, use on/off pulse, making sure you don't over-process to the point of creating nut butter.
Beat the egg whites in a large bowl with an electric beater until stiff, starting at low speed and switching to medium as soon as whites start to mound. Gradually add the sugar and continue beating until very smooth and glossy, about 20 minutes.
Fold in the vanilla and grated nuts. Refrigerate for from 2 to 6 hours.
Drop the batter by heaping teaspoons onto un-greased cookie sheets lined with parchment paper or foil, dull-side up, spacing about 1 1/2 inches apart. Press a whole nut in the center of each cookie. Let stand overnight in a cool room.
Bake in a 300 degrees oven until the cookies are gently browned and can be easily lifted from the paper with a spatula, about 1 hour.
Remove the cookies to racks. Have ready the powdered sugar mixed with enough water to make a smooth glaze. Brush this over cookies while they are still warm. Cool completely, then store in an airtight container, adding 1/2 apple to retain moisture. Age in a cool place for 5 days to 1 week, checking to make sure the apple doesn't rot.
Yields about 6 dozen cookies.
PER COOKIES: 100 calories, 2 g protein, 9 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 6 mg sodium, 1 g fiber.
VIENNESE CRESCENTS
These Austrian cookies have become part of the holiday repertoire all over central Europe. Some recipes call for almonds. This one uses walnuts or pecans or a mixture of the two.
INGREDIENTS:
Vanilla Sugar
-- 1 pound powdered sugar
-- 2 vanilla beans, broken into pieces
The Dough
--1 cup walnuts or pecans, finely ground
--1 cup unsalted butter (no substitutes), softened
-- 3/4 cup granulated sugar
--2 1/2 cups sifted flour
--1 1/2 teaspoons vanilla
INSTRUCTIONS: At least 2 days before making the cookies, combine the powdered sugar and vanilla beans in a tightly closed jar. Let stand at room temperature.
Combine all dough ingredients in a large bowl and mix into a smooth dough. Shape into a ball, wrap in wax paper and refrigerate at least 1 hour for easier handling. (If you refrigerate the dough overnight, let it sit at room temperature 1/2 hour before shaping.) Break off pieces about 1 teaspoon in volume. Roll into balls, then into ropes about 3 inches long, tapering ends. Place on ungreased cookie sheets (covering them with parchment makes cleanup a snap), bending them into a crescent shape.
Bake in a 350 degrees oven until cookies just turn golden, 10 to 15 minutes. As soon as the cookies are cool enough to handle, roll them in a bowl of the vanilla sugar. Place on a rack to cool. When completely cool, roll in sugar again, then store in an airtight container.
Keep in a cool place for 5 days to a week, or freeze up to 1 month.
Yields 4 to 5 dozen cookies.
PER COOKIE: 80 calories, 1 g protein, 10 g carbohydrate, 4 g fat (2 g saturated), 8 mg cholesterol, 1 mg sodium, 0 fiber.
COENEN FAMILY CINNAMON STARS
This is a recipe handed down in my mother's family. While these traditionally are baked in a star shape, there is no reason not to use other cookie cutters.
INGREDIENTS:
-- 3/4 cup unsalted butter (no substitutes), softened
-- 3/4 cup sugar
-- 1 1/2 tablespoons lemon zest (from about 1 large lemon)
-- 1/4 teaspoon mace
-- 1/8 teaspoon allspice
-- Large pinch salt
-- 2 extra-large egg yolks
-- 1 cup blanched almonds, finely ground
-- 1 cup walnuts, finely ground
-- 1 3/4 cups sifted flour
-- 1/3 cup flour mixed with 2 tablespoons sugar for rolling out
Topping
-- 1 1/4 cups powdered sugar
-- 2 tablespoons dark rum or orange juice
-- Food coloring and colored sugar (optional)
INSTRUCTIONS: Cream the butter in a large bowl until light. Gradually add the sugar, beating until the mixture is light and fluffy. Add the lemon zest, mace, allspice and salt along with the egg yolks. Beat until blended.
Using a rubber spatula, fold in the nuts and flour. Briefly knead to form a smooth dough. Shape into a ball, flatten slightly, wrap in wax paper and refrigerate overnight.
The dough will still be sticky, so cover a board with wax paper or baking parchment and sprinkle it and the rolling pin liberally with the flour/sugar mixture.
Divide dough into 3 parts and roll the first one to 1/8 inch thickness. Cut out with star or other cookie cutters.
Re-roll the trimmings with the second part of dough and proceed to cut and roll until all dough is used up.
Using a thin spatula, carefully move the cookies to un-greased baking sheets covered with parchment paper.
Bake in a 350 degrees oven until the cookies turn light brown at edges, 8 to 10 minutes. Let cool a couple of minutes, then carefully remove to racks.
Mix the powdered sugar with the rum, adding enough water to make the mixture a spread able consistency. Add food coloring if desired. Glaze cookies while they are still warm and sprinkle with colored sugar if desired.
When completely cool, store in airtight containers for at least 2 days and up to 10 days, or freeze for up to a month. Yields 3 to 4 dozen cookies, depending on size.
PER COOKIE: 100 calories, 2 g protein, 10 g carbohydrate, 6 g fat (2 g
saturated), 17 mg cholesterol, 4 mg sodium, 0 fiber
German Desserts, Cookies and Breads
Contents:
DESSERTS , COOKIES, BREADS
Roggenbrot (rye Bread)
Gewurzplatzchen (spice Cookies)
Spritzgeback (spritz Cookies)
Nusskipferl (nut Crescents)
Mandel-halbmonde (almond Crescents)
Sandtortchen (sand Tarts)
Lebkuchen (spice Bars)
Pfeffernusse (pepper Balls)
Apfelpfannkuchen (apple Pancakes)
Apfelstrudel (apple Strudel)
Bayerische Vanillecreme (bavarian Vanilla Cream)
Bayerische Erdbeercreme (strawberry Barvarian)
Fladle Uberbacken (swabian Pancakes)
Blitzkuchen Mit Apfeln (apple Cake)
Tropfkrapfen (drop Donuts)
Meersburger Kirschen-dessert (cherry Desert Meeresburg)
Altdeutxche Brotchen (old German Muffins)
Schwarzwalder Kirschtorte (black Forest Cherry Cake)
Franfurter Kranz (Frankfurt Crown Cake)
Streuselkuchen (crumb Cake)
Rahmapfelkuchen (apple And Rum Custard Cake)
Gugelhupf
Apfelquarkkuchen (apple And Cream Kuchen)
Haselnusstorte (hazelnut Torte)
Obsttorte (fruit Torte)
Weintraubentorte (grape Torte)
Neujahrspretzel (new Year's Pretzels)
Pretzels
Schokoladenpretzel (chocolate Pretzels)
Springerle (molded Christmas Cookies)
Bayerischer Wurstsalat (Bavarian Sausage Salad)
Braune Zucker Platzchen (brown Sugar Cookies)
Gewurzplatzchen (spice Cookies)
Spritzgeback (spritz Cookies)
Mandel-halbmonde (almond Crescents)
Springerle (molded Christmas Cookies)
Baslerleckerli
Roggenbrot (rye Bread)
Servings: 12
2 pk Yeast; Active Dry
1/2 c ;Warm Water(110-120 degrees)
1 1/2 c Milk; Lukewarm
2 T Sugar
1 t Salt
1/2 c Molasses
2 T Butter
3 1/4 c Rye Flour; Unsifted
2 1/2 c Bread Flour; Unsifted
Dissolve yeast in warm water. In a large bowl combine milk, sugar,
and
salt. Use a mixer to beat in molasses, butter, yeast mixture and 1
cup of
rye flour. Use a wooden spoon to mix in the remaining rye
flour. Add
white flour by stirring until the dough is stiff enough to knead.
Knead 5
to 10 minutes, adding flour as needed. If the dough sticks to your
hands
or the board add more flour. Cover dough and let rise 1 1 1/2 hours
or
until double. Punch down dough and divide to form 2 round
loaves. Let
loaves rise on a greased baking sheet until double, about 1 1/2 hours.
Preheat oven to 375 degrees F. Bake for 30 to 35 minutes.
Makes 2 round loaves.
Gewurzplatzchen (spice Cookies)
Servings: 6
1/2 c Butter Or Margarine
1/4 c Shortening
1 c Brown Sugar; Firmly Packed
1 Egg; Large
1/4 c Molasses
2 1/2 c Flour; Unbleached, Unsifted
1/4 t Salt
2 t Baking Soda
1 t Cinnamon
1/2 t Ginger
1/2 t Cloves; Ground
1/2 t Allspice; Ground
Cream butter, shortening, and brown sugar thoroughly. Blend in egg
and
molasses. Sift together the remaining ingredients. Stir into
sugar
mixture. Shape dough into 3/4-inch balls. Place 2 inches
apart on
greased baking sheets. Flatten each ball with the bottom of a glass
that
has been greased and dipped into sugar. Bake in preheated 350
degrees F.
oven for 12 to 15 minutes. Cool cookies on racks and store in
airtight
tins.
Makes 4 dozen cookies.
Spritzgeback (spritz Cookies)
Servings: 10
1 c Butter; (No Margarine)
2/3 c Confectioners' Sugar
1 Egg; Large
1 Egg Yolk; Large
1 t Almond Or Lemon Extract
2 1/4 c Flour; Unbleached, Unsifted
1/4 t Salt
1/2 t Baking Powder
Beat butter and sugar until light. Beat in egg, egg yolk and
extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough 1/2 hour. Press 1/4 of the dough into a cookie
press. Keep
remaining dough chilled. Shape cookies onto a greased baking
sheet. Bake
in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on
wire
racks and store in airtight tins.
Makes 4 to 6 dozen cookies.
Nusskipferl (nut Crescents)
Servings: 10
1 pk Yeast; Active Dry
4 c Flour; Unbleached, Unsifted
1 c Butter Or Margarine Softened
1 c Sour Cream
3 Egg Yolks; Large
FILLING----------------------------------
3 Egg Whites; Large
1 c Nuts; Ground
1 c Sugar; Or To Taste
1 t Vanilla
Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
is formed. Cover and let dough rest 1 hour. For filling beat
egg whites
until soft peaks form. Fold in nuts, sugar, and vanilla. Roll
dough
1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread
with 1 t
of filling. Roll up jelly roll fashion. Place on greased
baking sheets
and curve to form crescents. Bake at 350 degrees F. for 15 to 20
minutes,
or until lightly browned. Cool on wire racks and store in airtight
tins.
Makes 4 to 5 dozen crescents.
Mandel-halbmonde (almond Crescents)
Servings: 8
1 c Butter Or Margarine
3/4 c Sugar
1 t Vanilla Extract
1 1/2 t Almond Extract
2 1/2 c Flour; Unbleached
1 c Almonds; Ground
Confectioners'
Sugar
Beat together butter and sugar until very light and fluffy. Blend
in
extracts. Mix in flour and almonds. Using about 1 T of dough
for each,
shape into logs and bend into crescents. Place on greased cookie
sheet.
Bake 12 to 15 minutes at 350 degrees F until light brown. While
warm,
roll crescents in confectioners' sugar. Cool on racks and store in a
tightly sealed container.
Makes 3 dozen cookies.
Sandtortchen (sand Tarts)
Servings: 24
2 1/2 c Sugar
2 c Butter Or Margarine
2 Eggs; Large
4 c Flour; Unbleached, Unsifted
1 Egg White; Large, Beaten
Sugar
Cinnamon
Pecan; Halves
Cream sugar and butter. Beat in 2 eggs. Gradually blend in
the flour.
Chill dough overnight. Roll as thin as possible on well floured
board.
Work with 1/4 of the dough at a time. Keep remaining dough
chilled. Cut
into diamonds with a knife. Place on greased cookie sheets.
Brush each
cookie with beaten egg white. Sprinkle with sugar and a pinch of
cinnamon. Placed a pecan half in center of each cookie. Bake in
preheated
350 degree F. oven for 8 to 10 minutes or until edges are light brown.
Cool on cookie sheets 1 minute, then remove to wire racks. Store in
airtight tins.
Lebkuchen (spice Bars)
Servings: 12
1 t Cinnamon
1 t Allspice; Ground
1/4 t Cloves; Ground
1/2 t Salt
2 1/4 c Flour; Unbleached, Unsifted
1/2 t Baking Powder
1/2 c Almonds, Ground
1 t Lemon Rind; Grated
2 Eggs; Large
3/4 c Sugar
3/4 c Honey
1/2 c Milk
ALMOND GLAZE--------------------------------
1 c Confectioners' Sugar
1/2 t Almond Extract
1 t Rum
1 T ;Water
Stir together the spices, salt flour, and baking powder. Stir in
the
almonds and lemon rind. In a separate bowl beat the eggs and sugar
until
a ribbon is formed when the beater is removed. Stir in the honey
and
milk. Gradually stir in the flour mixture; beat until smooth.
Spread the
batter in an 11 X 17-inch jelly roll pan that is well greased and
floured.
Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
While the cake is still warm, turn it out onto a wire rack. To make
the
almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to
2 T of water. Beat until glaze is smooth and of the right
consistency.
Add more water to thin if necessary. Spread the warm cake with the
almond glaze. Cut cake into 1 X 2 1/2-inch bars while still
warm. Spice
bars keep 6 to 8 weeks in a sealed container if not glazed.
Makes 4 dozen bars.
Pfeffernusse (pepper Balls)
Servings: 12
4 c Flour; Unbleached, Unsifted
1 t Baking Powder
1 t Cinnamon
1 t Cloves; Ground
1/2 t Mace
1 t Allspice; Ground
Black Pepper; As
Desired
1 1/4 c Honey
2 T Butter; (No Margarine)
2 Eggs; Large
1 c Confectioners' Sugar
1 t Vanilla
; Water
Sift flour, baking powder and spices together. Heat honey and
butter
until butter melts. Cool to lukewarm and beat in eggs. Add
flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch
balls. Place on
greased cookie sheet. Bake at 350 degrees F. for 15 minutes.
Cool
Cookies on wire racks. Mix confectioners sugar, vanilla, and water
to
form a thin glaze. Dip cookies in glaze and place on wire rack to
dry.
Store cookies in airtight tins.
Makes 4 dozen cookies.
Apfelpfannkuchen (apple Pancakes)
Servings: 4
2/3 c Flour; Unbleached, Unsifted
2 t Sugar
1/4 t Salt
4 Eggs; Large, Beaten
1/2 c Milk
2 c Apple; Slices
3/4 c Butter Or Margarine
2 T Sugar
1/4 t Cinnamon
Sift together the flour, 2 t sugar, and the salt. Beat eggs and
milk
together. Gradually add flour mixture; beat until smooth. Sauté
apples in
1/4 c of butter until tender. Mix 2 T sugar and the cinnamon
together;
toss with apples. Melt 2 T butter in a 6-inch diameter, deep fry pan.
Pour in the batter to a depth of about 1/4-inch. When set, place
1/4 of
the apples on top; cover with more batter. Fry pancake until
lightly
browned on both sides. Keep warm. Repeat the procedure 3
times, until
all batter and apples are used. Serve immediately.
Apfelstrudel (apple Strudel)
Servings: 6
6 c Apples; Tart, Sliced
3/4 c Raisins
1 T Lemon Rind; Grated
3/4 c Sugar
2 t Cinnamon
3/4 c Almonds; Ground
8 oz Fillo Leaves; 1/2 Box,Thawed
1 3/4 c Butter (No Margarine) Melted
1 c Bread Crumbs; Finely Crushed
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.
Set
aside. Place 1 fillo leaf on a kitchen towel and brush witl melted
butter. Place a second leaf on top and brush with butter again.
Repeat
until 5 leaves have been used, using about 1/2 c of butter. Cook
and stir
bread crumbs with 1/4 c of butter until lightly browned. Sprinkle
3/4
cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in
a
3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
Lift towel, using it to roll leaves over apples, jelly roll
fashion. Brush
top of the strudel with butter and sprinkle with 2 T crumbs. Repeat
the
entire procedure for the second strudle. Bake the strudels at 400
degrees
F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.
NOTE:
Frozen fillo leaves for strudel can be found at most supermarkets in the
frozen foods sections.
Bayerische Vanillecreme (bavarian Vanilla Cream)
Servings: 6
2 pk Gelatin; Unflavored
1/2 c ;Water, Cold
9 T Sugar
1 T Cornstarch
2 Eggs; Large, Beaten
1 1/2 c Milk; Scalded
1 c Ice Cream; Vanilla
1 t Vanilla
1 c Cream; Heavy, Whipped
Sprinkle gelatin over cold water to soften. Heat to dissolve
gelatin
completely. Mix together sugar and cornstarch. Add eggs; beat
for 2
minutes. Slowly add warm milk, beating constantly. Pour into
a 1-quart
saucepan. Cook over medium heat until custard coats a spoon.
Add gelatin
and ice cream while custard is hot. Cool until slightly
thickened. Add
vanilla. Fold in whipped cream. Pour into a 1-quart
mold. Chill until
set. Unmold carefully and serve with a garnish of fresh fruits.
Bayerische Erdbeercreme (strawberry Barvarian)
Servings: 6
1 qt Strawberries; Fresh
3/4 c Sugar
1 T Gelatin; Unflavored,(1 env.)
1/2 c ;Water, Cold
2 t Lemon Juice
1 c Cream; Heavy, Whipped
Slice strawberries and mix with the sugar. Let stand until sugar
dissolves. Sprinkle gelatin over cold water. Set stand 5
minutes, then
heat gently until gelatin dissolves completely. Add gelatin and
lemon
juice to sliced berries. Fold in whipped cream. Pour into a
1-quart mold
or serving dish. Chill until set. Carefully unmold and serve.
Fladle Uberbacken (swabian Pancakes)
Servings: 6
1 1/4 c Flour; Unbleached
3 Eggs; Large
1/2 t Salt
2 c Milk
1 t Vegetable Oil
16 oz Applesauce; (1 can)
4 oz Raisins
1 t Oil Or Butter-To Grease Dish
2 T Sugar
3 T Almonds; Sliced and Blanched
1 T Butter
Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
milk. Lightly oil a large fry pan and cook 6 to 8 pancakes (2 or 3
at a
time). Heat the applesauce and stir in the raisins. Divide
the sauce
between the pancakes and spread over each top. Roll up the pancakes
like
jelly rolls and cut each in half with a sharp knife. Grease an
ovenproof
dish with oil or butter; place pancakes in the dish, setting them up on
the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and
sliced
almonds. Pour over the pancakes. Dot with butter. Place
in a preheated
375 degree F oven and bake for 40 minutes. Serve immediately.
Blitzkuchen Mit Apfeln (apple Cake)
Servings: 6
6 Apples; Medium, Tart
2 Lemons; Medium, Juiced
3 T Sugar
3 T Butter
3/4 c Sugar
2 Egg Yolks; Large, Divided *
1/2 Lemon-Juiced And Peel Grated
1 t Baking Powder
1 1/2 c Flour; Unbleached
3/4 c Milk
1 T Rum
2 Egg Whites; Large
1 T Butter; To Grease Cake Pan
1 t Vegetable Oil
3 T Confectioners' Sugar
* Do not put the egg yolks together as they will be used
individually.
Peel apples, cut in half and core. Cut decorative lengthwise slits
in
apples, about 1/2-inch deep. Sprinkle with lemon juice and
sugar. Set
aside. Cream butter and sugar together. One at a time, beat
in egg
yolks. Gradually beat in lemon juice and grated peel. Sift
baking powder
and flour together. Gradually add to batter. Blend in milk
and rum. In
a small bowl, beat egg whites until stiff. Fold into batter.
Generously
grease a spring form pan. Pour in batter and top with apple
halves. Brush
apples with oil. Bake in a preheated 350 degree F. oven for 35 to
40
minutes. Remove from pan and sprinkle with confectioners' sugar.
Title: Tropfkrapfen (drop Donuts)
Servings: 10
1/4 c Butter; Softened
1 c Sugar
2 Egg Yolks; Large, Beaten
1 Egg; Large, Whole, Beaten
4 c Flour; Unbleached
2 t Baking Powder
1/4 t Nutmeg
1/2 t Baking Soda
3/4 c Butter OR Sour Milk
Confectioners'
Sugar
Cream the butter and sugar. Stir in egg yolks and whole egg;
blend. In a
separate bowl, sift all dry ingredients except the confectioners' sugar;
add to creamed mixture, alternating with buttermilk. Stir to mix
all
ingredients. Cook by dropping spoonfuls of dough into 375 degree F
deep
fat. Fry a few at a time, to keep fat temperature constant.
Turn to
brown on all sides. Drain on paper towels; sprinkle with
confectioners'
sugar.
Meersburger Kirschen-dessert (cherry Desert Meeresburg)
Servings: 4
1 lb Cherries; Tart, Fresh
3 T Kirsch
6 T Sugar
2 T ;Water
12 Ladyfingers
8 oz Cream Cheese; *
1/2 t Vanilla Extract
2 oz Almonds; Ground **
1 c Cream; Heavy
GARNISH----------------------------------
Pistachio Nuts;
Chopped
* Soften Cream Cheese to room temperature.
** Grind Almonds in the blender, if ground almonds are not
available.
Wash and drain cherries. Remove stones and reserve 8 whole cherries
for
garnish. Place cherries in a bowl; add kirsch. In a small pan
boil 3 T
sugar and the water for a minute to make a thin sugar syrup. Add
syrup
to cherries; stir to blend. Cover and let soak for 20
minutes. Cut the
ladyfingers in half, divide into 4 portions, and place in individual
glass
dishes. Arrange cherries on top. Thoroughly blend cream
cheese, 3 T
sugar, vanilla extract, and ground almonds. Whip the cream and
carefully
fold it into the cream-cheese mixture. Spoon over the
cherries. Garnish
with the chopped pistachio nuts and whole cherries.
Altdeutxche Brotchen (old German Muffins)
Servings: 4
3/4 c Butter Or Margarine
1/2 c Sugar
2 Eggs; Large
1 T Rum
1 t Vanilla Extract
3 T Milk
1/2 t Cinnamon
2 t Baking Powder
2 1/4 c Flour; Unbleached
1/4 c Almonds; Ground
1 T Orange Rind; Grated
1/4 c Raisins; If Desired
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk.
Mix
cinnamon, baking powder, and flour. Add flour mixture to butter
mixture.
Gently mix in almonds, orange rind, and raisins. Pour batter into
greased
muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30
minutes, or until browned.
Makes 18 muffins.
Schwarzwalder Kirschtorte (black Forest Cherry
Cake)
Servings: 8
CAKE------------------------------------
6 Eggs; Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened Baking Chocolate*
1 c Flour; Sifted
SYRUP-----------------------------------
1/4 c Sugar
1/3 c ;Water
2 T Kirsch
FILLING----------------------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter; Unsalted
1 Egg Yolk; Large
2 T Kirsch Liqueur
TOPPING----------------------------------
2 c Sour Cherries; Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that
have been
well greased and floured. Bake in a preheated 350 degree F. oven
for 10
to 15 minutes or until a cake tester inserted in the center comes out
clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and
pour
syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until
well blended. Add egg yolk; beat until light and fluffy, about 3 to
5
minutes. Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter
cream
filling. Using 3/4 cup of the cherries, which have been patted dry,
drop
cherries evenly over cream. Place second layer on cake.
Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped
cream.
Cover the sides and top of the cake with whipped cream. Decorate
top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on
sides of
cake and sprinkle a few on the top. Chill until serving time.
Title: Frankfurter Kranz (Frankfurt Crown Cake)
Servings: 10
CAKE------------------------------------
1 c Butter; NO Margarine
1 1/2 c Sugar
6 Eggs; Large *
1 1/2 t Grated Lemon Rind
8 T Rum
4 t Baking Powder
3 1/2 c Flour; Unbleached, Sifted
BUTTER-CREAM FILLING----------------------------
1 c Sugar
3/4 c ;Water
6 Egg Yolks; Large
1 T Rum
1 c Butter-NO Margarine, Unsalted
PRALINE TOPPING------------------------------
2 T Butter
1 c Sugar
1/2 c ;Water
1 c Almonds; Blanched, Sliced
APRICOT GLAZE-------------------------------
1/2 c Apricot Jam
* Egg yolks must be beaten into the cake one at a time so keep the
yolks
separated from each other.
CAKE:
To prepare cake, cream butter and sugar until very light and fluffy,
about
5 minutes. Beat in egg yolks, one at a time. Mix in lemon
rind and 2 T
rum. Sift baking powder and flour together. Gently mix into
the butter
mixture. Beat egg whites until stiff but not dry. Gently fold
the egg
whites into the batter. Pour into a well-greased 10-inch tube
pan. Bake
in a preheated 325 degree F. oven for about 60 minutes or until the cake
tests done. Cool cake in pan for 10 minutes and then turn out on
wire
rack to cool completely. Slice cake crosswise into 3 layers.
Pour about
2 T of rum over each layer.
Butter-Cream Filling:
For butter-cream filling, boil sugar and water to 238 degrees F. (soft
ball stage). Beat egg yolks until very light and fluffy, 5 to 10
minutes.
While still beating the egg yolks, add the sugar syrup in a thin stream.
Beat 5 minutes more, until very thick and doubled in bulk. Slowly
beat in
the rum. Beat the butter in a small bowl until soft and
light. Beat
butter into the egg mixture a little at a time. Continue beating
until
thick. Chill until mixture can be spread. If mixture is too
soft, beat
in additional butter.
PRALINE TOPPING:
While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch
baking pan for praline topping. Then in a 1-quart saucepan, boil
sugar an
water to 238 degrees F. (soft ball stage). Stir in almonds; cook
until
mixture reaches 310 degrees F. or until syrup caramelizes. Pour
syrup into
prepared baking pan. When cool, break up praline and grind it in a
blender for a few seconds.
APRICOT GLAZE:
Finally heat jam and press through a strainer or sieve to make apricot
glaze.
CAKE ASSEMBLY:
To assemble cake, place bottom layer of cake on cake plate and spread
with
half of the butter cream. Repeat with second layer. Place
third layer on
top. Spread top and sides of cake with apricot glaze. Press
praline
powder onto glaze. Any remaining butter cream can be used to
decorate the
top of the cake.
Streuselkuchen (crumb Cake)
Servings: 6
TOPPING----------------------------------
1/4 c Sugar
1/4 c Brown Sugar
2 t Cinnamon
1 c Flour; Unbleached, Unsifted
1/2 c Butter Or Margarine
CAKE------------------------------------
2 1/4 c Flour; Unbleached, Unsifted
1/4 c Sugar
1/4 t Salt
1 pk Yeast; Dry
3/4 c Milk
1/2 c Butter Or Margarine
1 Egg; Large
TOPPING:
For topping, mix sugars, cinnamon and flour. Cut in butter until
mixture
is crumbly.
CAKE:
To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
Place milk and butter in a sauce pan and heat until very warm (120 to 130
degrees F). Gradually add to dry ingredients; beat 2 minutes.
Beat in
egg and 1 cup flour. Beat on high speed for 2 minutes. Stir
in enough
flour to make a soft but stiff batter. Spread batter into a
well-greased
9-inch square cake pan. Sprinkle with topping. Let rise in a
warm place
until double in bulk, about 1 1/2 hours. Bake at 350 degrees F.
about 45
minutes or until done.
Makes 1 9-inch square cake.
Rahmapfelkuchen (apple And Rum Custard Cake)
Servings: 8
CRUST-----------------------------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind; Grated
2/3 c Butter Or Margarine
1 Egg Yolk; Large
1 T Milk
FILLING----------------------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples; Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 Eggs; Large, Beaten
1/3 c Sugar
1 3/4 c Milk
* Soak raisins in 1/4 cup rum for 1/2 hour before
using.
CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1
T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Spring form
pan that has sides only greased. Press dough up sides of pan for 1
inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over
pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar.
Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins
over
apples. Bake in a preheated 350 degree F. oven for 15
minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved
rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT
remove
spring form pan until cool.
Gugelhupf
Servings: 8
1 pk Yeast; Dry Active
1 c Milk; Scalded Then Cooled
1 c Sugar
1 c Butter Or Margarine
5 Eggs; Large
1 t Vanilla Extract
Lemon; Rind Of,
Grated
3/4 c Raisins
1/3 c Almonds; Ground (2 oz Pack)
1/2 t Salt
4 c Flour; Unbleached, Unsifted
Sprinkle yeast into milk to dissolve. In a large bowl beat sugar
and
butter until light and fluffy. Beat in eggs, one at a time.
Stir in
vanilla, lemon rind, raisins, and almonds. Mix salt and
flour. Add milk
and flour mixtures, alternately, ending with the flour mixture.
Grease a
gugelhopf mold*, bunt pan, or tube pan. Pour batter into pan.
Cover and
let rise until doubled in bulk, about 2 hours. Bake in preheated
375
degree F. Oven for 40 minutes or until browned and done. Serve warm
with
butter.
* The gugelhopf mold is know also as a turban-head pan. If
this is not
available, you can use the others with the same results.
Apfelquarkkuchen (apple And Cream Kuchen)
Categories: German, Cakes, Desserts
Servings: 4
CAKE------------------------------------
1 pk Yeast; Dry, Active
1/2 t Salt
4 T Sugar
2 c Flour; Unbleached, Unsifted
1/4 c Butter or Margarine
1/2 c Milk
1 Egg; Large
FILLING----------------------------------
3 c Apples; Tart, Sliced
1 T Lemon Juice
1 t Cinnamon
3/4 c Sugar
2 T Flour; Unbleached
8 oz Cream Cheese; Softened
1 Egg; Large
CAKE:
Mix yeast, salt, 4 T sugar, and 3/4 cup flour. Add butter to
milk. Heat
until very warm (120-130 degrees F.). Gradually add milk to flour
mixture. Beat for 2 minutes. Add egg and 1/2 cup flour.
Beat with an
electric mixer on high speed for 2 minutes. Mix in enough flour to
form a
soft dough. Knead for 5 to 10 minutes, until dough is shiny and
elastic.
Place in greased bowl and let rise for 1 hour or until doubled in bulk.
Pat dough into well-greased 10-inch spring form pan pressing the dough 1
1/2 inches up the sides of the pan.
FILLING:
Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
Arrange in rows on top of the dough. Beat together cream cheese,
1/2 cup
sugar, and egg. Spread over apples. Let rise in warm place
for 1 hour.
Bake at 350 degrees F. for 30 minutes. Best when served warm.
Haselnusstorte (hazelnut Torte)
Servings: 8
5 Eggs; Large, Separated
3/4 c Sugar
6 T ;Water
1 3/4 c Cake Flour; Sifted
1 t Baking Powder
1 1/2 c Hazelnuts (Filberts); Ground*
1 t Vanilla Extract
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
Fresh Strawberries,
If Desire
Beat the egg yolks and sugar until very light, about 5 minutes.
Slowly
add the water. Sift the flour and baking powder together. Mix
with 1
cup of nuts. Fold the flour mixture into the egg yolks. Beat
the egg
whites until soft peaks form. Gently fold the beaten whites into
the
batter. Pour into a greased and floured 10-inch spring form pan. Bake at
375 degrees F for 30 minutes or until cake is done. Cool cake on a
wire
rack. When completely cooled, split the cake into 2 layers.
Fold the
vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the
whipped cream. Spread whipped cream between the 2 cake layers and
on top
of the cake. Chill until serving time. Garnish with fresh
strawberries,
if desired.
* Hazelnuts are available at most stores under the name of
Filberts.
They should be blanched. To blanch, boil the nuts for 5 minutes and
when
they are cool enough to handle, remove the skins. To grind, place
about
1/4 cup at a time in a blender, or chop as finely as you can with a sharp
knife.
Obsttorte (fruit Torte)
Servings: 8
PASTRY-----------------------------------
2 c Flour; Unbleached
1/4 c Sugar
1 c Butter; NO Margarine, Unsalted
2 Egg Yolks
FILLING----------------------------------
4 c Fruit; Fresh, Canned, Frozen
1/2 c Sugar-If Fresh Fruit Is Used
1/4 c ;Water, If Needed
2 T Cornstarch
ALMOND COATING-------------------------------
1 Egg White
1 T Sugar
1/2 c Almonds; Toasted, Sliced
TOPPING----------------------------------
2 T Sugar
1 t Vanilla Extract
1 c Cream; Heavy, Whipped
CAKE:
Mix flour and sugar. Cut in butter until mixture resembles coarse
crumbs.
Add egg yolks; mix to form dough. Press dough into bottom and sides
of a
10-inch spring form pan. Dough should come 1 1/2 inches up the
sides. Bake
in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
firm and light brown.
FILLING:
Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh
fruit
to make juice. Add sugar to fresh fruit and let stand 1/2
hour. Drain
juice and add water to make 1 cup. Mix cornstarch and fruit
juice. Cook
over medium heat until thickened. Place whole fruit in baked pastry
shell. Pour thickened fruit juice over top. Chill
thoroughly. Carefully
remove torte from spring form pan.
ALMOND COATING:
Beat egg white until foamy. Gradually beat in the sugar. beat
until
stiff peaks are formed. Spread the meringue around the outside of
the
pastry shell. Press in the almonds so that they completely cover the
sides.
TOPPING:
Gently fold sugar and vanilla into whipped cream. Spread over the
fruit.
Garnish with sliced toasted almonds, if desired.
Weintraubentorte (grape Torte)
Categories: German, Tortes, Desserts
Servings: 8
DOUGH-----------------------------------
2 c Flour; Unbleached, Unsifted
2/3 c Sugar
1/4 c Butter Or Margarine
1 Egg; Large
1 Egg Yolk; Large
1 Lemon; Grated Rind Of
1/8 t Salt
TOPPING----------------------------------
1 lb Grapes
3 Egg Whites; Large
6 T Sugar
1/2 Lemon; Juice Of
4 oz Almonds; Ground
DOUGH:
Sift flour and sugar into a medium-size bowl. Cut in butter or
margarine
until mixture resembles coarse crumbs. Add egg, egg yolk, lemon
rind, and
salt; mix with a fork to form dough. Cover dough and let rest in
refrigerator 20 minutes. Roll out dough into a circle; place in an
un-greased spring form pan. Form a 1-inch high rim. Bake in
preheated 350
degree F. oven for 10 minutes.
FILLING:
Meanwhile, clean and halve grapes, and remove seeds if necessary.
Beat
egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
Carefully fold in the grapes. Remove cake from the oven. Fill
baked
cake shell with grape mixture, return to the oven, and bake for another
30 minutes at 350 degrees F. Remove cake from pan and cool on wire
rack.
Neujahrspretzel (new Year's Pretzels)
Servings: 2
2 c Milk
1/2 c Butter Or Margarine
2 pk Yeast; Active, Dry
2 t Salt
1/2 c Sugar
7 c Flour; Unbleached
2 Eggs; Large
1 c Confectioners' Sugar
;Water
1 t Vanilla Extract
1/4 c Almonds; Chopped
Heat milk and butter until very warm (120-130 degrees F.). Mix
yeast,
salt, sugar, and 1 cup flour. Slowly beat into warm milk.
Beat for 2
minutes. Add eggs and 1 cup of flour. Beat for an additional
2 minutes.
Add enough flour to form a soft dough. Knead until smooth and
elastic,
about 5 minutes. Place dough in a greased bowl. Let rise in a
warm place
until doubled in bulk, about 1 hour. Punch dough down and let rise
again
until doubled. (1 hour more). Divide dough in half. Shape
pretzel as
follows: Roll dough into a rope about 30 inches long and 1 1/2
inches in
diameter. Cross the ends leaving a large loop in the center.
Flip loop
back onto crossed ends to form a pretzel. Repeat with remaining
dough.
Place pretzels on greased baking sheets. Let rise 15 minutes
more. Bake
at 375 degrees F for 25 to 30 minutes or until golden brown. Cool
on wire
racks. Mix confectioners' sugar, water and vanilla to form a thin
icing.
Spread icing on pretzels and sprinkle with chopped almonds.
Makes 2 large pretzels.
Pretzels
Servings: 6
1 pk Yeast; Active, Dry
1 1/2 c ;Water, Warm,110-120 Degrees
1 t Salt
1 T Sugar
4 c Flour; Unbleached
1 Egg; Large, Beaten
Salt; Coarse
Dissolve yeast in warm water. Add salt and sugar to yeast
mixture. Blend
in flour and knead dough until smooth, about 7 to 8 minutes. Cover
and
let dough rise until double in bulk. Punch down. Cut dough
into small
pieces and roll into ropes. Twist ropes into pretzel shapes and
place on
greased cookie sheet. Using a pastry brush, brush pretzels with egg and
sprinkle with coarse salt. Allow pretzels to rise until almost
double in
bulk. Bake at 425 degrees F. for 10 to 15 minutes or until
browned. Best
if eaten immediately. If not, store in airtight container.
Makes 12 6-inch pretzels.
Schokoladenpretzel (chocolate Pretzels)
Servings: 8
1/2 c Butter Or Margarine
1/4 c Sugar
1 Egg; Large, Beaten
1 t Vanilla Extract
1/4 c Milk
1/4 c Cocoa
2 c Flour; Unbleached, Unsifted
COCOA FROSTING-------------------------------
2 T Cocoa
1 1/4 c Confectioners' Sugar
2 T Butter Or Margarine; Melted
1/2 t Vanilla Extract
Cream 1/2 cup butter and the sugar until light and fluffy. Beat in
the
egg, vanilla, and milk. Sift cocoa and flour. Mix into butter
mixture
until thoroughly blended. Chill dough until firm enough to handle
(about
30 minutes). Using 2 T dough, roll a rope about 12 inches long
between
your hands. Shape into a pretzel as follows: Make a loop bout
1 1/2
inches in diameter by crossing the ends, leaving 1-inch tails. Flip
the
loop down over the crossed ends. Press firmly into place.
Place pretzels
on greased baking sheets. Bake at 350 degrees F. for about 10
minutes.
Make frosting in a small bowl. Mix cocoa and confectioners' sugar.
Gradually stir in butter and vanilla. If frosting is too thick,
thin with
milk. When pretzels are cool, spread with Cocoa Frosting.
Make 2 dozen.
Springerle (molded Christmas Cookies)
Servings: 12
4 Eggs; Large
2 c Sugar
1 t Anise Extract
4 1/2 c Cake Flour; Sifted
* NOTE:
Beat eggs until very light and fluffy. Gradually add sugar; beat
for 15
minutes. DO NOT under beat. Fold in anise extract and
flour. Roll dough
3/8-inch thick. Thoroughly flour springerle mold or rolling
pin. Press
molds firmly to dough. Cut cookies apart and place on greased and
floured
cookie sheet. Let dry overnight at room temperature, covered with
paper
towels, or uncovered. Preheat oven to 375 degrees F. Place
cookies in
oven and immediately reduce temperature to 300 degrees F. Bake for
15
minutes. Cookies should not brown. Store cookies 2 to 3 weeks to
mellow
flavor. These cookies are very hard and may be used for dunking in
coffee, tee or cocoa. For Christmas, paint designs with egg yolk
colored
with food coloring.
Makes 6 dozen.
GRIFFIN FAMILY GERMAN BUTTER COOKIES
These cookies and the macaroons are a natural pair -- both in terms of taste and texture contrast and because this recipe calls for 10 egg yolks and the macaroons 8 egg whites.
INGREDIENTS:
-- 10 yolks from large eggs
-- 2 1/4 cups sugar
-- 7 1/2 cups sifted flour
-- 1 pound unsalted butter (no substitutes), softened
-- 1/3 cup flour mixed with 2 tablespoons sugar for rolling out
-- 1 1/2 cups powdered sugar
-- 1 tablespoon lemon juice
-- Food coloring (optional)
INSTRUCTIONS: Beat the yolks until light and lemon-colored; beat in the sugar until very creamy, about 5 minutes with an electric mixer at medium speed.
Mound the flour on a pastry board or in a very large bowl. Cut the butter into thin slices and work into the flour with a pastry blender or your fingertips, until the mixture is the consistency of coarse meal. Add the yolk mixture and fold in, using first a spatula and then your fingers. Knead until a smooth dough is formed. Shape into a smooth ball, flatten slightly, wrap in wax paper and refrigerate at least 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees. Sprinkle a board with a little of the flour/sugar mixture to prevent sticking. Lightly coat a rolling pin with the same mixture.
Using one quarter of the dough at a time, roll out to about 1/8-inch thickness and cut with cookie cutters to desired shapes. Re-roll scraps with next dough quarter and proceed until all dough is rolled out and cut.
Place the cookies on un-greased baking sheets and bake for 8 to 10 minutes, until the edges just turn golden. Remove cookies to racks to cool.
Mix together the powdered sugar and lemon juice, adding enough water to make a spread able mixture. Divide between 2 or 3 small bowls or cups and add different food colorings as desired. These are delicate cookies, so pastel shades seem more suitable than bright colors.
If you do not wish to color the cookies, either brush unbaked cookies with an egg wash made from 2 yolks mixed with about 1 teaspoon water, or sprinkle them with colored sugar crystals before baking.
Store cookies in airtight containers for a few days or freeze for up to a month.
Yields 8 to 12 dozen cookies, depending on size.
PER COOKIE: 65 calories, 1 g protein, 9 g carbohydrate, 3 g fat (2 g saturated), 22 mg cholesterol, 1 mg sodium, 0 fiber.
GERMAN HAZELNUT MACAROONS
These cookies should not be hurried. Don't skip either the resting time for the unbaked dough and cookies or the ripening. If you start them by this weekend, they'll be perfect at Christmas.
INGREDIENTS:
-- 6 cups hazelnuts or filberts
-- 8 whites from large eggs, at room temperature
-- 2 1/4 cups sugar
-- 1/2 teaspoon vanilla
-- 1 cup powdered sugar
INSTRUCTIONS: Grate 4 cups of the nuts, preferably with a European nut grater. If using a food processor, use on/off pulse, making sure you don't over-process to the point of creating nut butter.
Beat the egg whites in a large bowl with an electric beater until stiff, starting at low speed and switching to medium as soon as whites start to mound. Gradually add the sugar and continue beating until very smooth and glossy, about 20 minutes.
Fold in the vanilla and grated nuts. Refrigerate for from 2 to 6 hours.
Drop the batter by heaping teaspoons onto un-greased cookie sheets lined with parchment paper or foil, dull-side up, spacing about 1 1/2 inches apart. Press a whole nut in the center of each cookie. Let stand overnight in a cool room.
Bake in a 300 degrees oven until the cookies are gently browned and can be easily lifted from the paper with a spatula, about 1 hour.
Remove the cookies to racks. Have ready the powdered sugar mixed with enough water to make a smooth glaze. Brush this over cookies while they are still warm. Cool completely, then store in an airtight container, adding 1/2 apple to retain moisture. Age in a cool place for 5 days to 1 week, checking to make sure the apple doesn't rot.
Yields about 6 dozen cookies.
PER COOKIES: 100 calories, 2 g protein, 9 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 6 mg sodium, 1 g fiber.
VIENNESE CRESCENTS
These Austrian cookies have become part of the holiday repertoire all over central Europe. Some recipes call for almonds. This one uses walnuts or pecans or a mixture of the two.
INGREDIENTS:
Vanilla Sugar
-- 1 pound powdered sugar
-- 2 vanilla beans, broken into pieces
The Dough
--1 cup walnuts or pecans, finely ground
--1 cup unsalted butter (no substitutes), softened
-- 3/4 cup granulated sugar
--2 1/2 cups sifted flour
--1 1/2 teaspoons vanilla
INSTRUCTIONS: At least 2 days before making the cookies, combine the powdered sugar and vanilla beans in a tightly closed jar. Let stand at room temperature.
Combine all dough ingredients in a large bowl and mix into a smooth dough. Shape into a ball, wrap in wax paper and refrigerate at least 1 hour for easier handling. (If you refrigerate the dough overnight, let it sit at room temperature 1/2 hour before shaping.) Break off pieces about 1 teaspoon in volume. Roll into balls, then into ropes about 3 inches long, tapering ends. Place on ungreased cookie sheets (covering them with parchment makes cleanup a snap), bending them into a crescent shape.
Bake in a 350 degrees oven until cookies just turn golden, 10 to 15 minutes. As soon as the cookies are cool enough to handle, roll them in a bowl of the vanilla sugar. Place on a rack to cool. When completely cool, roll in sugar again, then store in an airtight container.
Keep in a cool place for 5 days to a week, or freeze up to 1 month.
Yields 4 to 5 dozen cookies.
PER COOKIE: 80 calories, 1 g protein, 10 g carbohydrate, 4 g fat (2 g saturated), 8 mg cholesterol, 1 mg sodium, 0 fiber.
COENEN FAMILY CINNAMON STARS
This is a recipe handed down in my mother's family. While these traditionally are baked in a star shape, there is no reason not to use other cookie cutters.
INGREDIENTS:
-- 3/4 cup unsalted butter (no substitutes), softened
-- 3/4 cup sugar
-- 1 1/2 tablespoons lemon zest (from about 1 large lemon)
-- 1/4 teaspoon mace
-- 1/8 teaspoon allspice
-- Large pinch salt
-- 2 extra-large egg yolks
-- 1 cup blanched almonds, finely ground
-- 1 cup walnuts, finely ground
-- 1 3/4 cups sifted flour
-- 1/3 cup flour mixed with 2 tablespoons sugar for rolling out
Topping
-- 1 1/4 cups powdered sugar
-- 2 tablespoons dark rum or orange juice
-- Food coloring and colored sugar (optional)
INSTRUCTIONS: Cream the butter in a large bowl until light. Gradually add the sugar, beating until the mixture is light and fluffy. Add the lemon zest, mace, allspice and salt along with the egg yolks. Beat until blended.
Using a rubber spatula, fold in the nuts and flour. Briefly knead to form a smooth dough. Shape into a ball, flatten slightly, wrap in wax paper and refrigerate overnight.
The dough will still be sticky, so cover a board with wax paper or baking parchment and sprinkle it and the rolling pin liberally with the flour/sugar mixture.
Divide dough into 3 parts and roll the first one to 1/8 inch thickness. Cut out with star or other cookie cutters.
Re-roll the trimmings with the second part of dough and proceed to cut and roll until all dough is used up.
Using a thin spatula, carefully move the cookies to un-greased baking sheets covered with parchment paper.
Bake in a 350 degrees oven until the cookies turn light brown at edges, 8 to 10 minutes. Let cool a couple of minutes, then carefully remove to racks.
Mix the powdered sugar with the rum, adding enough water to make the mixture a spread able consistency. Add food coloring if desired. Glaze cookies while they are still warm and sprinkle with colored sugar if desired.
When completely cool, store in airtight containers for at least 2 days and up to 10 days, or freeze for up to a month. Yields 3 to 4 dozen cookies, depending on size.
PER COOKIE: 100 calories, 2 g protein, 10 g carbohydrate, 6 g fat (2 g
saturated), 17 mg cholesterol, 4 mg sodium, 0 fiber