Kasse Kaffee Kuchen (Coffee Cake)

2 pkgs. yeast
1 tbsp. sugar
1 c. warm water
2 c. milk
3/4 c. Crisco
1 c. sugar
2 beaten eggs
1 tbsp. salt
1 tbsp. vanilla
1 c. mashed potatoes
5 c. flour
36 oz. cottage cheese
8 oz. cream cheese
3/4 c. sugar
Sm. box vanilla pudding, NOT instant
3 whole eggs plus 3 yolks
Optional fruits: sliced apples, sliced peaches, cherries, raisins

Dissolve yeast and sugar in warm water. Stir and set aside 5 minutes. Scald milk, add Crisco and sugar. Let cool. After Crisco is dissolved, add yeast mixture. Add eggs, salt, vanilla and mashed potatoes. Add enough flour to make a soft dough. Cover and let rise until double. Punch down. Shape into a rectangle and place in greased 9 x 13 inch pan.

In blender, mix cottage cheese, cream cheese, sugar and pudding until creamy. Add eggs and mix. Spread mixture over dough. Bake 10 minutes at 325 degrees. Add desired fruit, lined in rows. Bake 20 minutes at 325 degrees. Cool and sprinkle with sugar.

NOTE: Basic dough, without cheese topping, can be used to make sweet rolls with cinnamon or fruit and crumb topping.

Springerle Cookies

 4    Eggs  

4 c  (1-lb) powdered sugar 

 20    Drops anise oil (scant -1/4 teaspoon) 

4 c  Sifted flour 

1 ts Baking soda  

Crushed anise seeds    

Preheat oven to 300 degrees. Beat eggs until very  

 light. Gradually add sugar and beat 15 minutes at high    

speed until mixture resembles a soft meringue, this is   

 very important; don't skimp on time. Add anise oil and    

blend gently. SIft together flour and baking soda and    

add to egg mixture at low speed. COver bowl tightly   

 for 15 minutes. Divide dough into thirds and roll each

    piece into an 8 inch square a little more than 1/4    

inch thick. WHile working with one keep others    

covered. Let stand 1 minute. Dust springerle mold with   

 flour and presss into dough. Cut cookies apart. Place    

on lightly floured surface and let stand overnight.    

Grease baking sheet and sprinkle with ansie seeds.    

Brush excess flour from cookies, moisten lightly with    

water and place on bakinh=g sheets. Bake about 20   

 minutes and store tightly covered.

Sorry problems with Blogger.  Maybe somebody else can get it to post right.

Peach Custard Kaffe Kuchen (Coffee Cake)

1 (10 1/2 oz.) coffee cake mix
2 tbsp. butter
2 tbsp. sugar
2 tbsp. flour
1/8 tsp. nutmeg
1 tbsp. butter
3/4 c. sugar
1/4 c. flour
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. salt
2 eggs, beaten
4 med. peaches, peeled & diced
1 c. dairy sour cream

Mix coffee cake mix and butter; press into bottom of 5 x 11 inch pan. Mix last 8 ingredients; pour on crust. Mix sugar, flour, nutmeg and butter. Sprinkle on top of custard mix. Bake at 350 degrees until custard is set.

Blitzkuchen Mit Apfeln (Apple Cake)

Amount  Measure       Ingredient -- Preparation Method  --------  ------------  --------------------------------     6                   Apples; Medium -- Tart     1 1/2  Cup          Flour -- Unbleached     2                     Lemons; Medium -- Juiced     3/4  Cup             Milk     3 Tablespoon    Sugar     1 Tablespoon    Rum   (for 2 tbsp rum , substitute the following: 1/2 to 1 teaspoon rum extract OR 2 tablespoons water, white grape juice or apple juice.)     3 Tablespoon    Butter     2 Egg Whites -- Large     3/4  Cup            Sugar     1 Tablespoon    Butter -- To Grease Cake Pan     2                    Egg Yolks; Large -- Divided *     1                     Teaspoon      Vegetable Oil     1/2                Lemon -- Juiced And Peel Grat     3  Tablespoon    Confectioners' Sugar     1  Teaspoon      Baking Powder    *  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 springform 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.

Zwetschgendaltsche (Damson Plum Tart)

Ingredients:

2 cup 3 1/2 Tbsp Flour

1 oz Fresh Yeast

7 Tbsp Butter

2 Eggs

1 pinch Salt

3 Tb Sugar

1 cup 1 Tbsp Milk

1/2 Lemon grated rind

Topping:

3 1/4 pounds of rinsed and pitted plums

5 tb Sugar

1 tb cinnamon

2 Tbsp butter for greasing cooke sheet.

plain bread crumbs

Dough:        Prepare a yeast dough.  Grease a cookie sheet and dust it with breadcrumbs.    

On it, roll out the dough to about finger thick.  Along the edges, pull up    the dough to form a rim. 

 Top the tart with tightly arranged plum halves    (at a slight angle). Dust with cinnamon, and 

bake at medium heat for 40 to    45 minutes. Once done, dust with sugar.

Gaisburger Marsch ie Noodle Soup

Ingredients (8 servings)

Soup:
500 g potatoes
beef broth
beef, cooked
vegetables (at will)

Noodles:
3 c flour; non-bleached
1 ts salt
4 ea eggs; large
1/2 c water, or more

Instructions

Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spätzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water until they rise to the surface. Lift noodles out, put them shortly under fresh (warm) water and drain them in a sifter. If you like, you can brown them in melted butter over low heat

Prepare noodles as described. Cook peeled potatoes in hearty beef broth together with beef and eventually the vegetables until tender. Cut potatoes and beef into small cubes. Put together with noodles into broth. Can be served with onions roasted in butter.

Dampfnudle ie Dumplings

Ingredients (4 servings)

500 g flour (4 1/2 cups less 1 tbsp)
1/4 l milk (1 cup plus 1 tbsp)
40 g (fresh) yeast (1.4 oz)
1 ds salt
150 g butter or, better yet, clarified butter (2/3 cup)
1 to 2 eggs

Instructions

Heat the milk a bit and then dissolve the yeast in it. Make a well in the flour, and pour the yeast mixture into it. Let rest for 1/2 hour. Then, add the remaining milk and the salt, and knead well. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. Cut off fist size pieces, and - on a floured pastry board - let these pieces rise one more time, for another 15 minutes.
In a wide pot, melt the fat, and then add warm, salted water to a depth of about 3/4 inch. Add the dumplings, arranged in one layer, touching each other. Put a lid on the pot, and additionally seal the edges - where the lid rests on the pot - with damp cloths in order to keep the steam inside. Bake at low heat. The dumplings should be done in about 20 minutes, and have the highly desirable hard, brown crust on the bottom.
'Dampfnudle' may be served sour, with sauerkraut, or sweet, with stewed fruit or vanilla sauce.
Variation 'Dampfnudle en dr Bria': Prepare as above, but prior to arranging them in the pot, thoroughly dust the bottom of each dumpling with flour. During the steaming process, the flour and water will form a whitish gravy ('Bria').

Bratzel ie. Pretzel

Ingredients (6 servings)

1 pk yeast; active, dry
1 1/2 c water, warm, 110-120 degrees
1 ts salt
1 tb sugar
4 c flour; non-bleached
1 ea egg; large, beaten
salt; coarse

Instructions

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.

Bienestitch

Ingredients (12 servings)

Pastry:
3 1/2 oz (100g) cottage cheese, well pressed out
4 tb milk
4 tb oil
2 tb heaping of sugar
pinch salt
7 oz (200g) flour
4 ts baking powder

Topping:
1 3/4 oz to 2 1/2 (50-75g) butter
3 1/2 oz (100g) sugar
packet vanillin sugar
1 tb milk
3 1/2 oz (100g) almonds (blanched and thinly sliced)
Instructions

Pastry: Rub the cottage cheese, if desired, through a fine sieve and mix with the milk, oil, sugar and salt. Mix and sieve together the flour and the baking powder and add to the mixed ingredients, a little at a time until slightly more than half has been used. Knead in the rest of the flour. Grease a round cake tin with a removable rim, 10 in (26 cm) in diameter and roll out the pastry to fit the base. Bake in moderately hot oven for about 20 minutes.
Topping: Melt together the butter, sugar and vanillin sugar and add the milk; stir in the almonds and set aside to cool. If it should be too firm when cold, add a little milk. Spread evenly over the pastry.
Variation: Alternatively the cake may be filled with butter cream, made from 1/2 packet Oetker Pudding Powder, Vanilla Flavour, 2 well heaped tbs. sugar, 1/2 pint cold milk and 3 1/2 oz. (100 g) butter. When the cake is quite cold, cut it horizontally into two halves, spread the filling on the bottom half and lay the other on top.

Sweet & Sour Sauce

1/2 c. pineapple juice
3 tbsp. oil
2 tbsp. brown sugar
1 tsp. soy sauce
1/2 tsp. black pepper
1/4 c. white vinegar
Cornstarch

Heat first five ingredients just to boiling. Thicken with a little cornstarch dissolved in cold water. Add vinegar. Stir and serve with pork, chicken or beef.

Mexican Wedding Cake Cookies

1 c. butter
1/2 c. powdered sugar
1/4 tsp. salt
1 tsp. vanilla
2 c. flour
Powdered sugar

Cream butter; add sugar gradually; blend in salt, vanilla and flour. Mixture is stiff. Pinch off small pieces of dough; place on ungreased cookie sheets. Bake at 400 degrees about 10 minutes. Roll in powdered sugar while hot. Makes about 5 dozen.

German Anise Cookies

1 1/2 c. dark or med. Karo syrup
10 c. flour
3 c. sugar
2 1/4 c. shortening
3/4 c. hot water
1/4 c. molasses
1 tbsp. soda
1 tsp. baking powder
2 tsp. ground cloves
2 tsp. cinnamon
1 tsp. anise oil
2 tsp. vanilla
1/2 tsp. salt

Mix thoroughly and chill. Part of this may be frozen for another baking. Form rolls of dough about 15 inches long and the size of a nickel. Chill or freeze several rolls on a cookie sheet. Slice rolls into 1/6 inch slices and bake at 350 degrees for 7 to 9 minutes. Remove immediately from cookie sheet. When cool, shake in powdered sugar.

German Chocolate Cake Cookies

1 box pudding in mix, German chocolate cake mix
2 eggs, beaten
1/2 c. oatmeal
1 tsp. vanilla
1/2 c. vegetable oil
1/4 bag chocolate chips

Mix all ingredients together. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 8 minutes. Keep on cookie sheet 1-2 minutes and then transfer to cooling rack.

Butter Cookies ALA Ashley Spruce

1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Cream butter, gradually add sugar and beat until light and fluffy.

Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.

Bake on a cookie sheet in preheated 350°F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Crispy Cut-Out Cookies ALA Kathryn

Based on a German Recipe

1 cup butter
2/3 cup sugar
1/2 cup corn syrup
1 tablespoon lemon juice
1 egg
4 cups unsifted flour
1/4 tsp salt
cookie cutters

In a large bowl with mixer at medium speed, beat together first 5 ingredients until smooth. Gradually beat in flour and salt until well blended. Chill at least 1 hour or until easy to handle.

On floured surface, roll dough 1/3 at a time to 1/8" thickness. Cut into desired shapes.

Place 1" apart on greased cookie sheet. Bake in 350°F oven 10-12 minutes or until lightly browned edge. Remove from cookie sheet; cool on rack.

Decorate as desired. May be stored in tightly covered container up to 3 weeks.

Makes about 7 dozen 2" cookies.

Raisin Filled Cookies

1 egg
1 c. sugar
1/2 c. shortening
1/2 c. milk
2 tsp. cream of tartar
1 tsp. baking soda
4 c. sifted flour (about)

Use mixer to cream shortening, sugar and eggs. Add baking soda and cream of tartar to milk, and stir until milk becomes "light." Mix with the egg mixture. Add flour - small amounts each time - with mixer set on slow speed. Dough should be soft, not sticky. Roll small amounts at a time. Cut out shape. Place teaspoon of filling on top; cover. Cut 1/2-inch slit in top. Oil and flour several cookie sheets. Bake at 425 degrees, 10 to 12 minutes, until light tan.

FILLING FOR RAISIN COOKIES:

1/3 box (15 oz.) sticky raisins, ground
1 c. hot water
1/2 c. sugar
2 2/3 tbsp. cornstarch, thinned with cold water
Dash salt
1/3 tsp. vanilla
1/3 juice of lemon

Combine all ingredients and bring to a boil. Cook well, so no starch can be tasted. Should be as thick as pie filling when cooled. Frost cookies. Cookies should be covered tightly and allowed to ripen for about 12 hours.

Guacamole

* 3 medium-size avocados (or 2 large avocados)
* 1/2 yellow or red onion, chopped
* 1 lime
* minced garlic, or garlic salt
* salt (unless you're using garlic salt)
* Tobasco, Cholula, or another hot sauce of your choice (optional)
* Jalepeno peppers (optional)

1. Cut up the avocados. I do this by inserting the knife, cutting down to the core, then rotating the avocado so that it's been cut in half, connected by the core. Twist the two sides apart. To remove the core, use a spoon (spoon it out) or a knife (whack the core hard with the knife, then pull gently to remove). Slice up the flesh of the avocado into manageable chunks. I like smoother guacamole so I cut my avocado chunks pretty small. Put the chunks in a bowl (a regular soup bowl should do).

2. Chop up that onion, and put it in the bowl.

3. Squeeze the juice of the lime into the bowl.

4. Mix! By hand is best to preserve chunkiness.

5. Add either some minced garlic and table salt, or just plain garlic salt. No measurements here because I trust that you'll be able to taste and see if your guac needs more garlic. Put in as much as you like.

6. Stir again.

7. Add a few drops of hot sauce and stir--this will give it a little kick. If you like your guac spicier, feel free to add some diced jalepenos or extra hot sauce.

8. Stir and enjoy. :o)

To keep your guac long-lasting, keep extra limes on hand. When you're done, put the guac in a container and squeeze more lime juice on top. The citric acid will keep the avocado from oxidizing. If no extra limes are available, grab some plastic wrap and press it right on top the guacamole. This will do the same thing, although the plastic will seep phthalate into the food. Over the long term, phthalate can cause cancer, just so you know--so be careful when you're preserving your food with plastic wrap or in plastic containers!

Cheese Fries

* 3 medium size potatoes
* 4 egg whites
* seasonings of your choice
* cheese

1. Peel the potatoes, beat the egg whites in a bowl until the mixture is light and frothy, and preheat the oven to 425 F. Also, grease a cookie sheet.

2. Slice them so each slice is 1/2 inch thick. Flip them, and cut them again the other way (also 1/2 inch thick). The finished product should look like thickish fries.

3. Dip the potato slices into the egg white mixture. Fish them out with a spoon and put them on the cookie sheet, so they are not touching each other. I've found that my cookie sheets can hold about 3 medium potatoes' worth of fries.

4. Put in the oven for 10 minutes. At 10 minutes, take them out and season them with whatever--my recommendations would be Season Salt, but you could use an Italian seasoning, or just plain old salt. After they're seasoned, flip them over using a spatula. Season that side too. Then put them back in the oven.

5. Grate some cheese.

6. Take the fries out of the oven and sprinkle with cheese to your heart's desire. Replace in oven for 1-3 minutes, or until the cheese looks how you like it. It should be at least vaguely melted.

7. Enjoy! Serve with ketchup or chili or whatever else. Serves 1 if the person being served is me and that person hasn't had dinner. Serves probably 4 if the people being served also have a dinner to eat. :o)

Meltaway Cookies ala Chilly

(My sister and I must be related...)


* 1/2 lb butter
* 3/4 cup cornstarch
* 1/3 cup confectioners/powdered sugar
* 1 cup flour
* 1 tsp vanilla
* 8 oz cream cheese, softened
* 1 cup confectioners/powdered sugar
* 1 tsp vanilla
* food coloring

1. Preheat oven to 350 degrees
2. Blend the first five ingredients together in a bowl. Cover the bowl and chill all the way through.
3. Break off pieces and roll to about the size of a marble. Place on cookie sheet. They don't spread much so you can put them fairly close together.
4. Bake for 12 minutes until lightly brown.
5. Cool. The cookies can be frozen at this point for consumption at another time.
6. To make the frosting, combine the cream cheese, powdered sugar and vanilla. If making more than one color, divide into separate bowls. Add food coloring to make the desired color(s).
7. Apply frosting generously. These may be frosted the day before serving and stored in the refrigerator.