Lebkuchen (Spice Bars)

Ingredients:
Bars:
2 c. honey
5 ½ c. flour
¾ c. grated unblanched almonds
1 tsp. cinnamon
½ tsp. powdered cloves
¾ c. mixed candied fruits (orange, lemon and citron peel)
½ tsp. baking powder

Icing:
2 egg whites
1 ¼ c. confectioner's sugar, shifted
1 tbsp. lemon juice

Directions:
Bars:
Heat honey until thin; do not boil. Mix in all other ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to ½" thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in pre-heated 350 degrees oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.

Icing:
Whip egg whites until they stand in stiff peaks. Add sugar and lemon and juice and continue beating until thick and glossy. Spread on cake or cookies with a spatula.

Reisbrei (Rice Porridge)

Ingredients:
½ c. converted rice
1 quart milk
Pinch of salt
4 tbsp. sugar
1 tbsp. butter
¼ c. raisins, optional

Directions:
Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 ½ to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins--if you are using them. This may be served hot or cold.

Glühwein (Hot Mulled Wine)

Ingredients: (serves 2-3 persons)

1 bottle of dry red wine (750 ml)
one lemon
2 sticks of cinnamon
3 cloves
3 tbsp. of sugar
some cardamom (or ginger)

Directions:
Heat the red wine in a pot (don't boil). Cut the lemon into slices and add to the wine. Then add the cinnamon, cloves, sugar and a little cardamom (to taste). Heat everything for about 5 minutes - do not boil - and let stand for about an hour. Before serving, reheat and strain. Serve in prewarmed glasses or mugs.

Pfeffernusse

Ingredients:

1 c. firmly packed light brown sugar
1/2 c. butter or margarine, softened
2 eggs
1 tsp. Pure Vanilla Extract
1/2 tsp. Pure Lemon Extract
1/2 tsp. Pure Anise Extract
1 tsp. Ground Cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. Ground Black Pepper
1/8 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
1 3/4 c. sifted all-purpose flour
confectioners' sugar
Directions

Place brown sugar and butter in large mixer bowl. Cream with electric mixer until smooth and fluffy. Beat in eggs and extracts. Add remaining ingredients, except confectioners sugar, to sifted flour and sift again. Gradually add to butter mixture, mixing well. Cover and refrigerate 2 hours.
Preheat oven to 375 degrees F. Shape teaspoonfuls of dough into ovals and place 1 inch apart on ungreased cookie sheets. Bake 10 minutes.
Remove from cookie sheets and place on wire racks. Sprinkle with confectioners sugar while cookies are still warm. When cookies are cool, store in airtight containers.

Honig Lebkuchen (Honey Gingerbread)

Ingredients:
2 tsp. baking soda
3 tbsp. brandy
1 1/4 c. sugar
1 1/2 c. warm honey
1 c. candied citron and orange peel, chopped fine
Juice and grated rind of one fresh lemon
2 tsp. cinnamon
7 c. flour
1 tsp. each ground ginger and cloves
2 c. ground blanched almonds or hazelnuts


Directions:
1. Stir the baking soda into the brandy.
2. The warmer the honey, the easier it is to work the dough, but if the honey is too hot you'll burn yourself, so be careful. Mix all the ingredients by hand, including the brandy-soda mixture, holding back about 2 cups of the flour. Gradually add the remaining flour until the dough is sticky but kneadable. Turn the dough out and knead in the remaining flour.
3. Allow the dough to sit in a warm place (65 to 75 degrees), covered with a dishtowel, for 3 days.
4. Roll out on a floured board, 1/4-inch thick or less, and cut into small (1-inch) squares or diamonds.
5. Place on ungreased cookie sheets and brush with a glaze made of one egg yolk mixed with two tablespoons of water. You can also decorate the tops with blanched almond halves or bits of candied fruit.
6. Bake at 350 degrees for about 15 minutes. Cool completely and store in tightly sealed metal tins.

Zimtsterne (Cinnamon Star Cookies)

Ingredients:

Cookies:
2 c. blanched whole almonds
2 c. confectioners sugar, sifted, plus more for rolling out
2 large egg whites
1 1/2 tsp. ground cinnamon

Decoration (optional):
edible gold powder
vodka
soft artist's brush


Directions:

1. combine almonds and 1/2 c. confectioners' sugar in a food processor and process until nuts are very finely ground.

2. in a large bowl with electric mixer on high speed, whip egg whites until soft peaks form. gradually add remaining 1 1/2 c. confectioners' sugar, whipping until thick and creamy. Remove 1/4 cup meringue and set aside.

3. fold ground almond mixture, lemon zest, and cinnamon into larger portion of meringue. mixture will be stiff. allow to sit for 30 mins at room temp.
Preheat oven to 275. line cookie sheets with parchment paper.

4. roll dough out to 1/4 inch thickness on surface sprinkled with confectioners sugar. cut out small stars and place two inches apart on cookie sheets, brush with reserved meringue, taking care to cover entire surface evenly and not allow to drip down sides.

5. bake until bottoms are light golden brown, about 20 mins; meringue should remain white and be very dry. slide parchment on to racks to cool cookies completely.

6. to decorate lace small amount of gold powder in bowl add vodka a few drops at a time until a thick paint consistency is reached. paint the top edges of star with gold pain or paint entire meringue surface, allow to dry.

Berlinerkranzen

Ingredients:
2 sticks (1 c.) unsalted butter, softened
1/2 c. confectioner's sugar, sifted
the yolk from 1 large hard-boiled egg, sieved
1 large egg yolk
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 large egg white, lightly beaten
2-3 tbsp. pearl sugar

Cream butter in mixer bowl for 30 seconds, then add powdered sugar and continue beating for 30 more seconds. Add cooked yolk, egg yolk and vanilla. Switch to paddle if using beaters and beat in flour, until well-incorporated. When completely combined, scrape off dough from paddle. Form dough into a circle and wrap in plastic wrap. Chill for 1 hour. (If chilling longer, take out of refrigerator an hour or so before you plan to work with the dough to make it easier to work with.)

Preheat oven to 325 degrees F. Divide dough equally into 36 pieces. Roll each piece into 6-inch-long ropes, then form into a ring, crossing and pressing them together an inch from the ends. Arrange 1-inch apart on ungreased cookie sheet. Brush with egg white and sprinkle with pearl sugar. Bake 18-20 minutes or until edges are lightly browned. Cool on sheet for 1 minute, then transfer cookies to wire rack to cool.

Schwarzwälder Kirschtorte

Ingredients:

Cake:
6 large eggs
1 c. sugar
1 tsp. vanilla extract or essence
4 oz unsweetened baking chocolate, melted
1 c. flour, sifted
Syrup:
1/4 c. sugar
1/3 c. water
2 tbsp. Kirsch
Filling:
1 1/2 c. confectioners' sugar / icing sugar
1/3 c. unsalted butter
1 large egg yolk
2 tbsp. Kirsch

Topping:
2 c. canned sour cherries, drained
2 tbsp. confectioners' / icing sugar
1 c. heavy cream, whipped
8 oz. semisweet chocolate


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 tablespoons 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.

Apfelpfannkuchen (Apple Pancakes)

Ingredients
Batter:
1 1/4 c. sifted all-purpose flour
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/4 c. milk
1 extra large egg
1 tbsp. melted unsalted butter or margarine
1/2 tsp. vanilla extract
Apple Mixture:
3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds)
2 tbsp. sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg
1 tbsp.n freshly squeezed lemon juice
2 tbsp. unsalted butter or margarine
1/4 cup water

Topping:
2 tablespoons Vanilla Sugar or Vanilla 10X sugar


Directions
For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples.

For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve.

Preheat the oven to 150 to 200 degrees F.

To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary.

Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar.

Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve.

Mother's Apple Crisp...

Ingredients:

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary

Directions:
Slice and peal apples
Put Sliced Apples in a baking pan and Sprinkle with lemon juice.
Combine all the dry ingredients with butter or melted margarine and mix with a fork until crumbly.
Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

:) :)

Pot Roast

Large Potatoes, cut in half
Sliced Onion
Carrots
Garlic Salt
Onion Salt
Roast
(sorry about the lack of measurements.. this one is in my head.. i watched her make it for so long.. i just do it.. like with the beef stew)


1. Preheat oven to 325*
2. Place meat in roaster, stab with knife to allow juices to cook threw meat.
3. Fill with about half water (pot roast should be covered with water)
4. Cook for 4-5 hours, checking every hour or so, and flipping roast over.

Eggplant Casserole

1 lb. eggplant, peeled and diced
3 medium onions, chopped
1 egg, beaten
2 tea. salt
1 tea. Pepper
2 tbsp. butter
1 c. sour cream
1 c. grated cheese (your choice)
(for the cheese we always used american cheese from cutspring deli :P)

1. Preheat oven to 350F. Grease a 1 1/2-quart baking dish.
2. Combine eggplant and onion in a medium saucepan. Add water to a depth of 1/2-inch. Bring to a boil, reduce heat and simmer until eggplant is tender. Drain.
3. Combine egg and eggplant mixture in a large bowl. Add salt, pepper and butter and mix well.
4. Mix sour cream and cheese in a small bowl.
5. Spoon half the eggplant mixture into the dish. Add half the cheese mixture on top. Repeat layers. Bake 45 minutes.

Oma Thiele's Lady Fingers

(Oma Thiele, or Ethel, or if you were my brother you called her Grandma Apple because he couldn't pronounce Ethel, always made these the same night she made her pot roast with eggplant casserole, and broccoli and cheese and we would always sneak in the kitchen and steal the charms lolly pops out of her draw after wards too.. :P)

3 egg whites
1/3 c. powdered sugar
2 egg yolks
1/3 c. flour
1/8 tea. salt
1/2 tea. vanilla

Beat egg whites with hand or electric beater until stiff, but not dry. add powdered sugar gradually, while continuing to beat until mixture stands up in peaks. fold in egg yolks, which have been beaten until thick and lemon-colored. then fold in flour ad salt which have been sifted together. stir in vanilla. using a pastry bag with a plain hole tube, shape dough into strips 1" wide and 4 1/2" long on a cookie sheet covered with parchment paper. sprinkle powdered sugar. bake at 350. for 12 mins or until lightly browned. cool slightly then remove from paper. cool on cake rack. ( she served them with stewed strawberries yummm)

Oma Overfield's Strawberry Rhubarb Jam

(this is one of my alll time favorites!)

Ingredients:
4 cups rhubarb that has been thinly sliced
4 cups of fresh strawberries also sliced
4 tablespoons of lemon juice
1/2 teaspoon salt
10 cups of sugar
3 1/2 ounces (2 packages) of fruit pectin

In large pot combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Make sure sugar dissolves into mixture. Return to boil then boil for one minute. Don't forget to keep stirring to avoid sticking. Remove from the burner and skim off the foam with a spoon.

Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.

Meat Loaf

1 lb. chuck or round beef, ground
1 c. Italian bread crumbs
1 egg, beaten
1 c. milk
1/4 c. minced onion
4 tbsp. catchup
1 1/2 tea. salt
1/8 tea. pepper
1 tea. sugar
1 tbs. oregano

combine all ingredients except 3 tbs. catchup. pack in greased or oiled 7 1/2" x 2 1/2" loaf pan. Spread remaining catchup over top. bake at 350 for 1 1/4 hours. gravy can be made from pan juices. i add a can of tomato soup and half a can of water to the juices to make the gravy.

Banana Nut Bread

(copied as my grandmother wrote it)

Mix together:

1/4 c. soft shortening
3/4 cup sugar

Beat in thoroughly:

1 egg

Stir in:

2/3 cup mashed bananas (about 2)

Sift together:

2 cups flour
1/2 tsp. double-action baking powder
1/2 tsp. soda
1/4 tsp. salt

Stir into shortening-sugar mixture with 1/2 cup chopped nuts

Line a greased 5x10x3 inch bread pan with 2 thicknesses of plain paper; grease paper. pour in batter.
Bake about 1 hour in moderate oven (350 deg)

No Bake Cookies

2 c. sugar
1/2 c. butter
1/2 c. coco
1/2 c. milk
1/2 c. peanut butter
3 c. oats
(vanilla optional)

mix butter, milk, sugar, and coco (or if your oma olin its coca :p) bring to boil and add oats and peanut butter (vanilla if you fancy some) drop onto wax paper, let cool (i put them in the fridge over night)

Pumpkin Bread

2 cups sugar
3 1/2 cups all purpose flour
3 tsp. cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp. all spice
1 cup vegetable oil
4 eggs
3/4 cup water
2 cups pumpkin mix

Preheat oven 350. Mix dry ingredients, add liquid ingredients, mix at low speed grease a flour baking tin. Bake 45 min. Let cool before serving.

Glazed Baby Carrots

1 bag baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste (i use cyan)

In a medium saucepan, combine the baby carrots with remaining ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.

Oma Overfield's Beef Stew

This is here to prove that Jackie's mom is delusional, she thinks that I won't do things for Jackie, which is ridiculous, so I hope everyone else likes the recipe, but it's sole purpose is to shut that mean bitch the fuck up. (and that's toned down from what I originally had written here)

Ingredients:

1 1/2 lb chuck beef
6 carrots (pealed and cut into 1/3 inch pieces)
7 red potatoes (cut into large chunks)
2 onions (or one large onion, cut in to large pieces)
4 stalks of celery (cut into large pieces)
2 beef bouillon cubes
6 cups of water
1 tbsp. salt
1 tbsp. pepper
1 tbsp. oregano
bisquick

Okay.. so like this one, is all in my head and I'm not really 100% sure on the measurements. I kind of eyeball it, but I add enough water to cover all the veggies, and the salt and pepper to taste, I also add cyan pepper, but I have a thing for spicy food.. the spices are really a personal preference sort of thing. anyways, you pan sear the beef first then add it to the big pot you are making the stew in, or you can make it in a crock pot. add all the ingredients and simmer/boil for, well I do it for at least 3 hours so everything is tender, but you really don't have to. when everything is cooked make the dumplings according to the directions on the bisquick box, add the mix to the stew, with stew on high boil, leave covered for ten mins, and another ten mins uncovered.. yeah.. that's all :)

Baked Venison Steak

2 lb. Venison round steak sliced and marinated in Buttermilk then washed clean
1 tsp. Salt
1 1/2 diced onion
3 tsp. pPepper
One box sliced musrooms
1 tbsp. flour
2 minced garlic clove
1 green bell pepper
1 tbsp. olive oil
1 cup red wine or sherry

Slice venison steak into one inch strips, Salt and pepper pieces of venison and roll in flour. Saute in hot oil until brown. Then place in baking pan, Add all other ingredients and stir. Bake in 300 oven for 45 minutes. Add water as needed.

Serve with buttered carrots and rice or baked or mashed potatoes. (i served it with brown sugar carrots and spatzle)