German Cuisine

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Braunschweiger Vegetable Dip

Post  justmecookin on Sun Jan 11, 2009 10:51 am

Braunschweiger Vegetable Dip

1 package (8 ounces) braunschweiger sausage
1 cup (8 ounces) sour cream
2 tablespoons onion soup mix
1 teaspoon Worcestershire sauce
3 to 6 drops hot pepper sauce
Raw vegetables for dipping

In a mixing bowl, combine the first five ingredients. Cover and chill for at least 1 hour. Serve with vegetables. Makes 2 cups.

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Sauerkraut Soup

Post  justmecookin on Sun Jan 11, 2009 10:52 am

Sauerkraut Soup

1 pound smoked Polish sausage, cut into 1/2- in. pieces
5 medium potatoes, peeled and cubed
2 medium onions, chopped
2 carrots, cut into 1/4-inch slices
3 cans (14-1/2 ounces each) chicken broth
1 can (32 ounces) sauerkraut, rinsed and drained
1 can (6 ounces) tomato paste

In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.

Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth. Makes 8-10 servings (2-1/2 quarts).

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Reuben Dip

Post  justmecookin on Sun Jan 11, 2009 10:53 am

Reuben Dip

4 packages (2 ounces each) thinly sliced deli corned beef, finely chopped
1 package (8 ounces) cream cheese, cubed
1 can (8 ounces) sauerkraut, rinsed and drained
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Swiss cheese
Rye bread or crackers

In a 1-1/2-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 2 hours or until cheese is melted; stir until blended. Serve warm with bread or crackers. Makes about 4 cups.

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Sausage and Mushroom Stew

Post  justmecookin on Sun Jan 11, 2009 10:53 am

Sausage and Mushroom Stew

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 pounds smoked kielbasa, cut into 1-inch slices
5 medium potatoes, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch pieces
3 medium onions, coarsely chopped
1 cup fresh green beans, halved
3/4 pound fresh mushrooms, halved
1/2 medium head cabbage, coarsely chopped

In an ovenproof 5-qt. Dutch oven or baking dish, combine the first seven ingredients. Cover and bake at 350° for 1-1/4 hours. Uncover and stir. Add the cabbage. Cover and bake 30 minutes longer or until vegetables are tender. Stir before serving. Makes 6-8 servings.

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Black Forest Dream Dessert

Post  justmecookin on Sun Jan 11, 2009 10:54 am

Black Forest Dream Dessert

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
1/2 cup flaked coconut
1/2 cup chopped walnuts, toasted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 can (21 ounces) cherry pie filling
1-1/2 cups semisweet chocolate chips
2-1/2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
Chocolate curls, optional

In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 15-18 minutes or until lightly browned. Cool on a wire rack.

In a small mixing bowl, beat cream cheese until fluffy. Add confectioners’ sugar; beat until smooth. Fold in 1 cup whipped topping. Spread over crust. Top with pie filling; cover and chill.

In a microwave-safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Whisk a small amount of pudding into melted chocolate.

Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set. Just before serving, spread remaining whipped topping over dessert. Garnish with chocolate curls if desired. Makes 12 servings.

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Sausage Cabbage Soup

Post  justmecookin on Sun Jan 11, 2009 10:56 am

Sausage Cabbage Soup

1 medium onion, chopped
1 tablespoon vegetable oil
1 tablespoon butter
2 medium carrots, thinly sliced and halved
1 celery rib, thinly sliced
1 teaspoon caraway seeds
2 cups water
2 cups chopped cabbage
1/2 pound fully cooked smoked kielbasa or Polish sausage, halved and cut into 1/4-inch slices
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 can (15 ounces) white kidney beans, rinsed and drained
1 tablespoon white vinegar
1 teaspoon salt
1/4 teaspoon pepper
Minced fresh parsley

In a 3-qt. saucepan, saute onion in oil and butter until tender. Add carrots and celery; saute for 3 minutes. Add caraway; cook and stir 1 minute longer. Add water, cabbage, sausage, tomatoes and brown sugar; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Add beans, vinegar, salt and pepper. Simmer, uncovered, for 5-10 minutes or until heated through. Sprinkle with parsley. Makes 6 servings.

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Barbecue Kielbasa

Post  justmecookin on Sun Jan 11, 2009 10:57 am

Barbecue Kielbasa

1 medium onion, halved and thinly sliced
1 tablespoon butter
1 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1 cup ketchup
1/3 to 1/2 cup packed brown sugar
2 tablespoons Worcestershire sauce

In a large skillet, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is slightly thickened, stirring occasionally. Makes 4 servings.

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Sausage Kale Soup

Post  justmecookin on Sun Jan 11, 2009 10:57 am

Sausage Kale Soup

3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
4 cups chicken broth
2 medium potatoes, peeled and cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound fresh kale, trimmed and chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1/2 pound fully cooked Polish sausage or turkey kielbasa, sliced

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Using a potato masher, mash potatoes slightly. Add the kale, beans and sausage; cook over medium-low heat until kale is tender. Makes 6 servings.

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Cherry Chocolate Cookies

Post  justmecookin on Sun Jan 11, 2009 10:58 am

Cherry Chocolate Cookies

2-1/2 cups butter, softened
4 cups sugar
4 eggs
4 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 cups baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) miniature semisweet chocolate chips
1 jar (16 ounces) maraschino cherries, drained and halved

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips.

Drop by heaping tablespoonfuls 3 in. apart onto ungreased baking sheets. Top each with a cherry half. Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool. Makes about 6-1/2 dozen.

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Sausage Potato Soup

Post  justmecookin on Sun Jan 11, 2009 10:58 am

Sausage Potato Soup

1/2 pound smoked kielbasa, diced
6 medium potatoes, peeled and cubed
2 cups frozen corn
1-1/2 cups chicken broth
1 celery rib, sliced
1/4 cup sliced carrot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups milk
2/3 cup shredded cheddar cheese
1 teaspoon minced fresh parsley

In a large saucepan, brown sausage; drain. Set sausage aside. In the same pan, combine the potatoes, corn, broth, celery, carrot and seasonings. Bring to a boil.

Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Add the milk, cheese, parsley and sausage. Cook and stir over low heat until cheese is melted and soup is heated through. Makes 6 servings.

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Almond Cherry Mousse Pie

Post  justmecookin on Sun Jan 11, 2009 10:59 am

Almond Cherry Mousse Pie

1 can (14 ounces) sweetened condensed milk, divided
1 square (1 ounce) unsweetened chocolate
1/2 teaspoon almond extract, divided
1 pastry shell (9 inches), baked
1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup whipping cream, whipped
1/2 cup chopped toasted almonds
Chocolate curls, optional

In a saucepan over low heat, cook and stir 1/2 cup milk and chocolate until the chocolate is melted and mixture is thickened, about 4-5 minutes. Stir in 1/4 teaspoon extract. Pour into pastry shell; set aside. Reserve eight whole cherries for garnish. Chop the remaining cherries; set aside.

In a mixing bowl, beat the cream cheese until light. Gradually beat in water and remaining milk. Add pudding mix and remaining extract; mix well. Fold in whipped whipped cream. Stir in chopped cherries and almonds. our over the pie. Chill 4 hours or until set. Garnish with whole cherries and chocolate curls if desired. Makes 8-10 servings.

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Black Forest Torte

Post  justmecookin on Sun Jan 11, 2009 11:00 am

Black Forest Torte

2/3 cup butter, softened
1-3/4 cups sugar
4 eggs
1-1/4 cups water
4 squares (1 ounce each) unsweetened chocolate
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda

Chocolate Filling:
6 ounces German sweet chocolate
3/4 cup butter, cubed
1/2 cup sliced almonds, toasted

Cream Filling:
3 cups heavy whipping cream
2 tablespoons sugar
2 teaspoons vanilla extract

Topping:
1 cup cherry pie filling
3 cups sliced almonds, toasted

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water just until blended.

In a microwave, melt chocolate; stir until smooth. Stir in vanilla until smooth. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture beating well after each addition.

Pour into four greased and floured 9-in. round baking pans. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For chocolate filling, in a microwave, melt chocolate; stir until smooth. Stir in butter until smooth. Add almonds.

For cream filling, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form.

To assemble, place one cake on a serving platter; spread with a fourth of the chocolate filling and a fourth of the cream filling. Repeat layers twice. Top with remaining cake and chocolate filling.

Place 1-1/2 cups of the remaining cream filling in a pastry bag with a large star pastry tip. Pipe around edge of cake. Fill center with cherry pie filling. Spread remaining cream filling over sides of cake; press almonds into sides. Store in the refrigerator. Makes 16 servings.

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Vegetable Soup with Dumplings

Post  justmecookin on Sun Jan 11, 2009 11:01 am

Vegetable Soup with Dumplings

1-1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas

Carrot Dumplings:
2-1/4 cups biscuit/baking mix
1 cup shredded carrots
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded cheddar cheese

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender. Stir in the broth, potatoes, tomatoes, garlic, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley. Stir in water until moistened. Drop in 10 mounds onto simmering soup. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with cheese. Makes 10 servings.

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Cherry Chocolate Cake

Post  justmecookin on Sun Jan 11, 2009 11:01 am

Cherry Chocolate Cake

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

In a large bowl, combine the cake mix, eggs and almond extract until well blended. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Makes 18 servings.

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Fudge

Post  justmecookin on Sun Jan 11, 2009 11:02 am

Fudge

1 teaspoon plus 3 tablespoons butter, divided
2 cups sugar
1 cup evaporated milk
1/2 teaspoon salt
1 cup miniature marshmallows
1-1/2 cups (9 ounces) semisweet chocolate chips
2 teaspoons vanilla extract
1-1/2 cups ground hazelnuts, toasted

Line an 8-in. square pan with foil and butter the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes.

Remove from the heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool.

Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator. Makes 2 pounds.

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Plum Tart

Post  justmecookin on Sun Jan 11, 2009 11:02 am

Plum Tart

1/2 cup butter, softened
4 tablespoons sugar, divided
1 egg yolk
3/4 to 1 cup all-purpose flour
2 pounds plums, quartered (about 4 cups)

In a small mixing bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 10-in. pie plate.

Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender. Makes 6-8 servings.

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Ginger Bars

Post  justmecookin on Sun Jan 11, 2009 11:02 am

Ginger Bars

1 cup shortening
1 cup sugar
2 eggs
1 cup water
1/2 cup molasses
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Confectioners' sugar, optional

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well.

Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Makes 20 servings.

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Chocolate Pie

Post  justmecookin on Sun Jan 11, 2009 11:03 am

Chocolate Pie

1 package (4 ounces) German sweet chocolate
1 tablespoon butter
1 teaspoon vanilla extract
1/3 cup sugar
3 tablespoons cornstarch
1-1/2 cups milk
2 egg yolks, lightly beaten
1 pastry shell (9 inches), baked

Topping:
2/3 cup evaporated milk
1/2 cup sugar
1/4 cup butter, cubed
1 egg, lightly beaten
1-1/3 cups flaked coconut, toasted
1/2 cup chopped pecans, toasted

In a microwave, melt chocolate and butter; stir until smooth. Stir in vanilla; set aside. In a small saucepan, combine sugar, cornstarch and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chocolate mixture. Spoon into pastry shell.

In a small saucepan, combine the evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from the heat. Stir a small amount of hot liquid into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Stir in coconut and pecans. Pour over filling. Cool on a wire rack. Cover and chill for at least 3 hours. Refrigerate leftovers. Makes 8 servings.

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Pumpernickel Bread

Post  justmecookin on Sun Jan 11, 2009 11:07 am

Pumpernickel Bread

1 package active dry yeast
1/4 cup warm water
1/3 cup packed brown sugar
1/4 cup rolled oats
1/4 cup shortening
1/4 cup molasses
2 tablespoons caraway seed
1 teaspoon salt
2 cups boiling water
3-1/2 to 4 cups all-purpose flour
3 cups rye flour

In a small bowl, stir together yeast and warm water. In a large bowl, combine brown sugar, oats, lard, molasses, caraway seed and salt. Pour boiling water over mixture.

Stir until combined. When mixture cools, stir in yeast mixture. Beat in 2 cups of the all-purpose flour. Stir in the rye flour and as much of the remaining allpurpose flour as you can with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a stiff dough that's smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl, turn dough to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Shape into 2 round loaves.

Place on a greased baking sheet, flatten to 6-inch rounds. Cover and let rise until doubled (about 1 hour). Bake in a 375 degree oven for 35 to 40 minutes or until bread sounds hollow when tapped. Remove from baking sheet immediately. Let cool on a wire rack. Makes 2 loaves.

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Onion Dill Bread

Post  justmecookin on Sun Jan 11, 2009 11:08 am

Onion Dill Bread

1 package active dry yeast
1/4 cup warm water
1 cup cream-style cottage cheese
2 tablespoons sugar
1 beaten egg
1 tablespoon dried minced onion
2 teaspoons dillseed
3/4 teaspoon salt
1/4 teaspoon baking soda
2-3/4 cups all-purpose flour
1 tablespoon butter
Coarse salt

In a large bowl, stir together yeast and warm water. Set aside for 5 minutes. Add cottage cheese, sugar, egg, onion, dillseed, salt and baking soda. Beat with an electric mixer on low to medium speed until well mixed. Beat in as much of the flour as you can. Turn out onto a well-floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total).

Place dough in a large greased bowl, turn once to grease surface. Cover and let rise in a warm place until doubled (about 1 hour). Punch the dough down. Turn out onto a lightly floured surface. Let rest for 10 minutes. Form into one large round loaf or two smaller round loaves. Place on a greased baking sheet. Flatten large loaf into a 6-inch circle and small loaves into 4-1/2-inch circles. Cover, let rise until nearly doubled (about 30 minutes).

Bake in a 350 degree oven about 30 minutes for the large loaf or 20 minutes for smaller loaves or until bread sounds hollow when tapped. Transfer to wire racks. Brush tops of loaves with butter. Sprinkle with coarse salt. Cool completely.Makes 1 large or 2 smaller loaves.

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Chocolate Toffee Cookies

Post  justmecookin on Sun Jan 11, 2009 11:09 am

Chocolate Toffee Cookies

1 cup butter, softened
1 cup shortening
2-1/2 cups sugar
1/2 cup packed brown sugar
1 package (4 ounces) German sweet chocolate, melted
4 eggs
2 teaspoons water
2 teaspoons vanilla extract
6-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups English toffee bits or almond brickle chips
1-1/2 cups chopped walnuts

In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in toffee bits and walnuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool. Makes 13 dozen.

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Rollmops

Post  justmecookin on Sun Jan 11, 2009 11:11 am

Rollmops

12 salt herring fillets
1 small bay leaf
1/4 cup mustard
2 cup cider vinegar
2 cup cold water
3 juniper berries
3 whole allspice
2 tablespoon capers, drained
3 whole cloves
3 medium-sized onions, peeled, thinly sliced
6 black peppercorns, bruised
3 large dill pickles
parsley sprigs

Place the herring fillets in a bowl and pour in enough water to cover them by about 1 inch. Soak them for at least 12 hours in the refrigerator, changing the water once or twice. Drain them well, rinse under cold running water and pat them dry with paper towels. Remove and discard any bones.

For the marinade, combine the vinegar, water, juniper berries, allspice, cloves, peppercorns and bay leaf in a 2- to 3-quart saucepan and bring them to a boil over high heat. Reduce the heat to low and simmer uncovered for 5 minutes. Then cool to room temperature. Lay the herring fillets, skin side down, on a board or table.

Spread 1 teaspoon of mustard evenly on each fillet and scatter 1/2 teaspoon of capers and several onion rings over the mustard. Cut the dill pickles lengthwise into quarters, if they are much longer than the width of the herring fillets, cut them crosswise into halves. Place a wedge of pickle at one narrow end of each of the fillets, and then roll the fillets jelly-roll fashion around the pickle into small, thick cylinders.

Skewer the rolls with 2 or 3 toothpicks to secure them. Pack the rolls flat on their sides in a 2-quart glass loaf dish in two layers with the remaining onion rings scattered between the layers and over the top. (Do not use a metal pan, for the fish may pick up a metallic flavor.) Pour the marinade over the herring, then cover the dish with foil or plastic wrap and refrigerate it before serving. Serves 6

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Fruit-Filled Spritz Cookies

Post  justmecookin on Sun Jan 11, 2009 11:11 am

Fruit-Filled Spritz Cookies

1-1/2 cups chopped dates
1 cup water
1/2 cup sugar
2 teaspoons orange juice
2 teaspoons grated orange peel
1 cup maraschino cherries, chopped
1/2 cup flaked coconut
1/2 cup ground nuts

Dough:
1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
3 eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Confectioners' sugar

In a saucepan, combine the first five ingredients; bring to a boil, stirring constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool completely. Stir in cherries, coconut and nuts; set aside.

In a mixing bowl, cream butter and sugars. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Using a cookie press fitted with a bar disk, press a 12-in.-long strip of dough onto an ungreased baking sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-in. pieces (there is no need to separate the pieces). Repeat with remaining dough and filling.

Bake at 375° for 12-15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with confectioners' sugar. Makes about 7-1/2 dozen.

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Blue Carp with Horseradish Sauce

Post  justmecookin on Sun Jan 11, 2009 11:12 am

Blue Carp with Horseradish Sauce

1 carp (4-1/2 lbs.), sand whiting or fresh water perch
White wine vinegar, enough to cover fish
3 large onions, sliced
1 bay leaf
8 black peppercorns
Salt & pepper, to taste
1 lemon

Soak the carp for three hours in salted water. Wash, scale and dry. Place in a fish kettle, bring vinegar to a boil and pour over fish. Let soak for 10 minutes.

Add sliced onions, bay leaf, salt and peppercorns. Bring to a boil, reduce heat to low heat and cook until fish is tender. Rinse carp quickly in hot, then cold water.

Then place back in stock and gently reheat. Remove fish to a platter. Serve with a horseradish sauce, boiled potatoes and watercress or a salad. Garnish with lemon slices. In Franconia, carp is often served with a potato salad. Serves 4.

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Gingerbread with Lemon Sauce

Post  justmecookin on Sun Jan 11, 2009 11:13 am

Gingerbread with Lemon Sauce

1 cup shortening
1 cup sugar
1 cup molasses
2 eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water

Lemon Sauce:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup water
2 egg yolks, beaten
2 tablespoons butter
2 tablespoons lemon juice
1/2 teaspoon grated lemon peel
In a large mixing bowl, beat the shortening, sugar, molasses and eggs until well blended. Combine the flour, baking soda, salt, ginger and cinnamon; add to molasses mixture alternately with hot water.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Meanwhile, in a saucepan, combine the sugar, cornstarch, salt, nutmeg and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter, lemon juice and peel. Serve with warm cake. Refrigerate leftover sauce. Makes 20 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
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