Here are a number of recipes. Some I like to make, some I like to eat, some I just like.
In case of disagreement in German/English recipes, the English version is much more likely to be correct.
Starters/Sides
Starches
Afters
* indicates that the recipe was made for the Max Planck Institute in Magdeburg. May have ingredients/conversions for German kitchens.
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12 (12-inch) bamboo skewers 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds) 1/4 cup coconut milk 1 tablespoon Thai green curry paste Peanut sauce (below) |
Place skewers in water to cover, let sit 30 minutes.
Cut each chicken breast fillet diagonally into 6 strips.
Stir curry paste into coconut milk. Coat chicken with curry sauce. Let stand 15 minutes at room temperature.
Prepare charcoal gril or gas grill for covered grilling directly over medium heat.
Thread 2 chicken strips on each skewer, accordion stylel. Discard marinade. Place chicken on hot grill. Cover grill and cook 5 to 8 minutes or just until chicken loses its pink color throughout, turning skewers over once.
Arrange skewers on platter. Serve with peanut sauce and pickled cucumbers.
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one 1/2-inch piece fresh ginger, peeled & minced 2 serrano chilies, seeded and minced. 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup unsweetened coconut milk, chicken broth, or water 3 tablespoons fresh lime or lemon juice 2 tablespoons fish sauce or soy sauce 1 teaspoon granulated sugar, or to taste 1/4 cup chopped fresh cilantro |
Combine ginger, chilies, garlic and green onions in mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce and sugar. Taste and adjust seasoning, sauce should be sweet and salty. Sprinkle with cilantro. Makes about 1 cup.
From http://seriouseats.com/ as "Black Bean, Corn and Red Pepper Salad with a Lime Cilantro Vinaigrette."
2 (15 ounce) cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob (about 2 cups)
2 red bell peppers, diced (about 2 cups)
2 medium cloves garlic, minced (about 2 teaspoons)
2 tablespoons minced shallots, from one medium shallot
2 teaspoons salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1/2 cup plus 1 tablespoon extra virgin olive oil
1 teaspoon zest and 6 tablespoons juice from 5-6 limes
1/2 cup chopped fresh cilantro (coriander) leaves, plus more for garnish
2 Hass avocados, chopped
Combine all ingredients except avocados in a large bowl and mix well. Cover and chill at least 30 minutes and up to over night. Just before serving, add avocados and fold gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.
I made this with half the olive oil, no cilantro, and black beans from dried (cooked with a bay leaf) and it came out fine at Thanksgiving 2015.
(from my mother)
For 1 cucumber:
1 tsp. salt
1/2 c. sour cream or yogurt
1 Tbsp. vinegar
1-2 drops Tabasco
2 Tbsp. chopped chives
1 tsp. dill seed
dash pepper
Cut vegetables into thin slices or strips. Place vegetables in colander, sprinkle surfaces evenly with salt. Let sit 30 minutes. Rinse well, and shake as dry as possible. Combine remaining ingredients pour over cucumbers and chill about 30 minutes.
Other vegetables (onions, peppers, tomatoes, etc.) may be used instead or in addition.
Other spices may be used (1/4 tsp. garam masala).
8 oz cranberries
4 oz pecans
1-2 oranges
2 Tbsp. sugar
Amounts are a guess. Ideally use a minichopper. Peel oranges, discard peel, section, remove seeds. Coarsley chop cranberries, oranges (remove seeds first), pecans, and mix. Add sugar, and let sit for a few hours before serving.
tomatoes
green chili peppers (or green bell peppers)
onion
garlic
lime juice
salt
cilantro (UK: coriander), optional
Take roughly equal volumes of chopped (1/4 inch or 5 mm) tomatoes, green peppers, and onion, drain juice from tomatoes, and mix. Add minced and crushed garlic, salt and a bit of lime juice. Add coarsely chopped cilantro if you like it.
Large skillet, melt butter. Add all but 1/4 cup onion, all but 2 tablespoons bell pepper, and celery. Cook until soft and beginning to carmelize, 6 minutes. Add 2 teaspoons garlic, thyme, rosemary and parsley, cook for 2 minutes. Cool off heat.
Preheat oven to 350F. Transfer cool veggies to bowl with eggs, mustard, 1/4 cup catsup, 1 teaspoon Worcestershire, and heavy cream. Mix until combined. Add breadcrumbs, meats, 1 teaspoon salt, 1/4 teaspoon pepper. Mix until just combined. Transfer to 9x5x3 inch loaf pan, form into loaf. [Arrange bacon on top.]
In a small saucepan combine remaining 1/4 cup onion, 2 tablespoons bell pepper, 1 teaspoon garlic, 1/2 cup catsup, 2 tablespoons Worcestershire, 1/2 teaspoon salt, 2 teaspoons pepper, and all the vinegar and tomatoes. Bring to boil, cook until thickened, about 5 mintues. (Rather than use catsup, I like to increase the tomatoes to an entire can, add 2 tablespoons sugar.) Pour sauce over meatloaf. Bake for 45 minutes to an hour, until bacon and sauce are slightly carmelized on top. Remove and let stand 10 minutes before serving.
My own recipe, inspired by a classic Tuscan dish.
4 cloves garlic, minced
1 Tbsp. olive oil
4 Tbsp. (1/2 stick) butter or margarine
2-4 skinless, boneless chicken breasts
3 Tbsp. flour
1 1/2 c. beef stock or bullion
1 bay leaf
1-2 Tbsp. dried basil
1 1/2 c. pitted black (Spanish) olives, as firm and flavorfull as
possible
pasta of choice
Cut chicken into pieces of desired size. Use a deep frying pan with a lid if you have one. Melt butter with oil, saute garlic. Warm bullion (microwave) while doing the following. On medium heat, add chicken and cook until golden brown (if you use margarine, the color won't be golden, just brown). Sprinkle the flour over the chicken, stir until well blended (about 1 minute). Add warm stock, and bring to boiling, stirring rapidly. Add bay leaf and basil. cover and simmer for 20 minutes, stirring occasionally. Remove bay leaf, and add olives. Cook another 10 minutes. Serve with pasta or rice.
From a cookbook
1 Tbsp. oil
4 cloves garlic, minced
2 onions, chopped
1 c. lentils, rinsed
4 c. beef stock
1 14 oz can crushed tomatoes, undrained
2 tsp. Worcestshire sauce
1/4 tsp. cumin
1/2 tsp. thyme
1 bay leaf
2 ribs celery, chopped (celeriac is just fine)
1 carrot, chopped
1/2 lb smoked sausage, cut in bite-sized pieces (I prefer kielbasa)
Cook garlic and onion in oil until onion is transluscent. Add stock, lentils, tomatoes and juice, Worchestshire, cumin, tyme, and bay leaf. Simmer 15 minutes, add celery and carrot, simmer 15 minutes more. Add sausage, heat through (about 5 minutes).
Crusty bread is wondeful with this!
Modified from a Jeff Smith recipe. This would be made on the trail with dried meat. Dried meat is well trimmed of fat, so bacon (salted, smoked, keeps well) would be used to reconstitute.
1 1/2 Tbsp whole cumin seeds
1/4 lb bacon, chopped
2 lb beef chuck roast, trimmed of fat, cut to 1/4-inch (5 mm)
dice.
3 onions, peeled and chopped
9 cloves garlic, diced fine
9 fresh jalapenño peppers, seeded, veined and chopped
2 tsp salt
6 Tbsp ground dried, seeded, veined chili peppers. I normally
use two or three ancho peppers, and the remainder pasilla peppers. I
use a coffee grinder for this and other spices.
1 1/2 Tbsp dried oregano, ground
1 28 oz can tomatoes
Roast the cumin seeds in a 375 F oven for 10 minutes. Grind. At this point you can combine the dry peppers, cumin and oregano for an excellent chili powder.
Heat a 4-6 quart kettle or dutch oven and saute the bacon until clear. Add the diced meat, onions, garlic, and jalapeño. Cook over high heat until the meat is brown and the onions clear.
Add remaining ingredients, mash the tomatoes up by hand, and add some of the juice. Simmer for one hour and correct the seasoning.
My wife likes beans, and for her I add turtle beans. Soak 1 cup (or less, to taste) overnight, simmer until desired tenderness (my wife likes them just barely uncrunchy but certainly al dente), and add to chili at end or to individual bowls on the table. Sour cream, creme fraiche, or jogurt can be used to cut the heat if necessary, but this is a very mild chili, and it may not be needed.
2 cups dried beans, traditionally pinto, I like turtle, I'll use almost
anything
5 cups water
3 cups or more water, beef stock, vegetable stock, beer, whatever
2 bay leaves
4 slices bacon, chopped or butter or oil
1 medium onion, chopped
4 cloves garlic, sliced thin
3-4 fresh or brine preserved jalepenos, or other (or no) chilis to taste,
deveined, deseeded
1 cup canned chopped tomatoes
salt/cilantro/sour cream/whatever to taste
Pick through beans and rinse, remove gravel and grit.
Beans in a stockpot or heavy saucepan. Cover with stock and water and add bay leaves. Simmer the beans uncovered over low heat. Plan on a total cooking time of 2 to 2 1/2 hours (much more if large beans like kidney are used).
After 1 hour, stir beans up from bottom and check level. Add enough water to cover beans by 1 inch. Repeat after another 30 minutes.
Cook bacon in a skillet until brown but not quite crisp (if vegetarian/vegan, melt butter or put oil in skillet instead). Remove bacon and drain it. Add onion, garlic and chilies to the drippings/fat and cook until softened. Stir tomatoes in and simmer for 5 minutes.
Spoon vegetables into beans and continue cooking beans. Check every 15 minutes keeping water above beans. At end, there should be extra liquid, but beans shouldn't be watery. If desired, remove 1/2 to 1 cup of beans, mash them, and return to pot for a thicker liquid. Stir in cilantro and bacon (if you use either) just before the beans are done.
Serve warm. The beans keep several days and are even better reheated.
1 chicken hacked up (12 pieces)
1 cup soy sauce
2-3 tablespoons sugar
2 bay leaves
1 medium clove of garlic, chopped
1 cup vinegar
1 teaspoon ground pepper
Put everything in a medium sized pot, simmer for 30 minutes. Serve with rice.
I normally serve with toasted sesame oil, chopped onion, chopped cucumber,
and chili sauce.
I save the sauce in the refrigerator and top up as required. I sometimes
add looing-sauce spices like ginger and star anise.
I understand that more traditional
is to pan-fry the chicken to finish after simmering.
Two-Bean Meatless Loaf
From http://backtoherroots.com.
For the glaze:
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1/2 cup ketchup 2 tablespoons molasses (black treacle for Brits) 1 teaspoon chili powder 2 tablespoons mustard 1/4 cup water |
For the meatloaf:
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1 cup oats 1 small onion, diced 1/2 large green pepper, diced 2 cloves garlic 1/2 cup sunflower kernels 1 can chickpeas, drained and rinsed 1 can pinto beans, drained and rinsed 2 tablepoons chili powder 2 tablespoons vegan Worcestershire sauce Salt and pepper |
Preheat oven to 190C/375F.
In a small bowl, whisk all glaze ingredients. Set aside.
In a food processor, pulse the oats until chopped well, but not powder.
Add onion, green pepper, garlic and sunflower kernels and pulse until well combined.
Add chickpeas, pinto beans, chili powder, Worcestershire, salt and pepper. Pulse until beans are almost nearly pureeed. Leave a bit of texture.
Spoon bena mixture into a greased loaf pan and even out.
Pour glaze over bean mixture.
Bake for 30-35 minutes or until glaze is carmelized and loaf is solid.
At Thanksgiving 2015 I (accidentally) omitted the mustard and
(non-accdentally) used cannellini (navy for Americans)
beans in place of the pinto beans. I also substituted dried chili
peppers, cumin, and oregano for the chili powder, as I often do.
Aubergine Courgette Quiche
From http://maryamsculinarywonders.blogspot.co.uk.
For the filling
1 aubergine
2 courgettes
1 onion
2 eggs
200ml cream
75g cheese, grated
salt, pepper
For the pastry
Buy premade (not in the original recipe)
Press the crust dough into the tin.
Dice the aubergines, sprinkle with salt, set aside 15 minutes.
Dice the courgettes and onion, saute them until soft but not necessarily browned.
Rinse the aubergine, press dry with paper towel, saute in the same manner.
Combine sauteed vegetables and cheese in a bowl.
Preheat oven to 175C/350F.
Whisk the egg and cream and lightly season with salt and a good grinding of pepper.
Pour on the vegetables and cheese and stir to combine.
Pour the mixture in the crust.
Bake for 35 minutes.
Serve warm or room temperature.
boil chicken as desired (I used necks and backs in the poor days, you can use breasts)
3 c chicken broth (use the water from boiling the chicken)
1 c uncooked rice
As the chicken cools cook the rice in 2 c. broth with 2 chick. bolluion cubes added approximately 20 min.
2T margerine melted in lg. pan
2 T flour added to melted margerine
salt and pepper
Add approx 1 cup (ususlly the rest or I save a cup and use water to make the 2 cups for the rice) chicken broth to the marg. and flour in the pan and 1/2 c or so of canned milk, it is making a thickish white sauce so stir a lot
Add cooked rice and chicken cut into bite size pieces to the sauce, you can cook a little while in the pan all together or put the mix into a casserole and cook in the micro or oven....maybe 15 min. for oven 10 micro
From the Green Roasting Tin by Rukmini Iyer
Serves: 4
Prep: 10 minutes
Cook: 45 minutes
2 aubergines, cut into 1cm slices
2 1/2 tablespoons olive oil
20g harissa
1 red onion, sliced into thick half-moons
8 large vine tomatoes, halved
1 teaspoon sea salt
40g flaked almonds
25g fresh coriander, chopped
TO SERVE
Cous cous
Vegan yogurt
Preheat the oven to 180C fan/200C/gas 6.
Lay the aubergine slices in a roasting tin large enough to hold them all in one layer, then brush each side with the harissa and 2 tablespoons of the oil. Mix the red onion with the remaining half tablespoon of olive oil, then scatter it over the aubergines.
Tuck the tomato halves around the deash, season everything with sea salt, then transfer to the oven and roast for 30 minutes. Tip over the almonds, then return to the oven for a further 15 minutes, unil the aubergines are cooked through.
Scatter with the coriander and serve with cous cous and yogurt alongside.
If asked for her recipe for chicken pot pie, here is the recipe given by my grandmother. Of course, I've seen her recipe card, and this IS what it says.
1 c. Flour
1 c Bisquick
1/2 c. hot milk
Salt and pepper
Bisuick:
flour
shortning
baking powder
salt
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of the flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover. Let rise in warm place until double, about 1 1/2 hours. Divide dough in half, roll each half into 12 inch circle. Spread with soft butter, cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with point under on greased baking sheet. Cover, let rise until double, about 1 hour. heat oven to 400F, bake 12 to 15 minutes or until golden brown. Brush rolls with butter. 32 rolls.
From The Border Cookbook p. 390
2 tablespoons peanut oil or lard
1 medium onion, minced
2 garlic cloves, minced
1 cup uncooked rice
2 small tomatoes, preferably Roma or Italian plum, chopped, or 1/3 cup
drained, chopped canned tomatoes
2 cups beef or chicken stock
1 tablespoon ground dried mild red chile, preferably ancho or New Mexican
3/4 teaspoon salt
In a medium saucepan, warm the peanut oil or lard over medium heat. Saute the onion and garlic until softened. Add the rice and tomatoes and saute for another couple of minutes, stirring to coat all the grains of rice with oil. Pour in the stock, sprinkle in the chile and salt, and bring to a boil. Reduce the heat to a simmer, cover the pan, and cook the rice for 15 to 18 minutes, until all the liquid is absorbed. Remove the pan from the heat and let the rice steam, covered, for 5 to 10 minutes.
Fluff up the rice with a fork and serve warm.
From The Mennonite Community Cookbook
1/2 c. chopped onion
1 cup chopped celery
1/4 c. chicken fat
4 c stale bread cubes
1 teaspoon salt
1/2 tsp. poutry seasoning
1 egg
1 c. chicken stock
For corn bread:
1 c. corn meal
1/2 c. flour
1 c. sweet milk
3 tsp. baking powder
1 tsp. salt
1 egg
2 Tbsp. shortening
Mix corn bread according to recipe on page 14. When baked, cool and crumble enough for 4 cups. Cook minced onion and celery in fat until soft. Add crumbed corn bread and white bread and fry until slightly brown. Add salt, poulty seasoning and pepper. Beat egg and add to chicken stock. Pour liquid over the bread mixture and mix thoroughly. Tis is enough stuffing for 2 roast chickens.
From food.com
2 teaspoons ground sage
1 1/2 teaspoons ground thyme
1 teaspoon ground marjoram
3/4 teaspoon ground rosemary
1/2 teaspoon nutmeg
1/2 teaspoon finely ground black pepper
2 c. all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
pinch salt
2 eggs
1/4 c. butter or oil
2 c. milk
Mix dry ingredients in large bowl. In second bowl, beat eggs, add oil, mix, add milk, mix. Pour liquid into dry ingredients, mix until just blended and still lumpy. Heat and oil frying pan or griddle. For each pancake use just under 1/4 c. batter, cook until bubbles form across top and just start to break, flip over and cook for a minute or two on other side. Makes about 16.
8 ounce (?) puff pastry
1/4 to 1/2 cup jam
4 oz butter
4 oz sugar
1 whole egg + 5 egg yolks
1 teaspoon almond essence
Make custard by melting butter, mixing in sugar, beat eggs together separately then add. Add almond flavor to custard.
Put puff pastry crust in pie pan. Spread with jam. Pour in custard. Bake 15 minutes at 210C (425F) then 20 minutes at 180C (350F). Let cool a bit before eating.
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2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking soda 2 teaspoon baking powder 2 teaspoon ground cinammon 1 tsp. nutmeg 1/2 tsp. cloves 4 eggs 1 1/2 c. vegetable oil 1 1/4 tsp. vanilla extract 3 cups grated carrots 8 oz package cream cheese 1 tsp vanilla lots of powdered sugar |
450 ml Typ 405 Weizenmehl 440 ml Zucker (450 mit Vanillenzucker) 1 Beutel Vanillenzucker 2 Teel. Natron 2 Teel. Backpulver 2 Teel. gemahltes Zimt 1 Teel. gemahltes Muskatnuss 1/2 Teel. gemahltes Nelken 4 eier 340 ml pflanzliches Oel (Sonnenblumenkern/Erdnuss/Mais/Raps/u.s.w.) 675 ml gerieben Karrotten 220g Frischkaese 1 Beutel Vanillenzucker lots of powdered sugar |
My own version of this American classic.
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2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking soda 2 teaspoon baking powder 2 teaspoon ground cinammon 1 teaspoon nutmeg 1/2 teaspoon cloves 4 eggs 1 1/2 cup vegetable oil 1 1/4 teaspoon vanilla extract 3 cups grated carrots Frosting 8 oz package cream cheese 1 tsp vanilla extract about 2 cups powdered sugar |
250g/450 ml Typ 405 Weizenmehl 450 g Zucker 2 Teel. Hausnatron 2 Teel. Backpulver 2 Teel. gemahltes Zimt 1 Teel. gemahltes Muskatnuss 1/2 Teel. gemahltes Nelken 4 Eier 340 ml pflanzliches Oel (Sonnenblumenkern/Erdnuss/Mais/Raps/u.s.w.) 1 1/4 Teel. Vanillenzucker 675 ml gerieben Karrotten/Mohrrueben Glasur 220g Frischkaese 1 Teel. Vanillenzucker ca. 500g Puderzucker |
Preheat oven to 350F/175C, grease and flour a 9x13in/25x30cm rectangular or 10in/25cm round or other pan.
In a bowl, combine dry ingredients, except carrots, for cake.
In a second bowl, beat the eggs and add the other wet ingredients.
Combine the wet and dry ingredients, stir until well mixed. Stir in carrots.
Bake 40-45 minutes, until a knife or wooden skewer inserted in the middle comes out clean. Cool on rack.
Frosting: cream cheese should be at room temperature, stir in vanilla or vanilla sugar. Add powdered sugar until it is a nice consitency for spreading on the cake. Cake may be iced warm.
Some people add walnuts or pecans to the frosting, or pineapple and/or coconut to the cake.
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3 eggs 1 cup vegetable oil 2 cups white sugar 2 teapsoons vanilla extract 1/2 cup chopped walnuts 1 teaspoon salt 1/4 teaspoon baking powder 3 cups all-purpose flour 3 teapsoons ground cinammon 1 teaspoon baking soda |
3 Eier 225 ml pflanzliche Oel 450 g Zucker 2 Teel. Vanillenzucker 225 ml gehacketes Walnusse 1 Teel. Salz 1/4 Teel. Backpulver 675 ml Typ 405 Weizenmehl 3 Teel. gemahltes Zimt 1 Teel. Hausnatron |
Preheat oven to 325F/165C, grease and flour two 8x4in/20x10cm high-sided pans.
In large bowl, beat eggs. Add oil, sugar, and vanilla extract/sugar. In a separate bowl, combine flour, baking powder, baking soda, and spices (all dry ingredients but nuts and zucchini). Mix dry and wet ingredients. Add nuts and zucchini.
Bake for 60-70 minutes, until a knife or wooden skewer inserted in the middle comes out clean. Cool on rack.
From Strub Pickles, Canada's largest private pickler.
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2/3 cup butter 1-1/2 cups sugar 3 eggs 1 teaspoon vanilla 1/2 cup unsweetened cocoa 2-1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 2/3 cup drained wine sauerkraut, rinsed Whipped Cream Frosting 1-1/2 cups heavy cream, well chilled 3 tablespoons sugar |
150 g Butter 340 g Zucker 3 Eier 1 Teel. Vanillinzucker 115ml Cacaopulver 500ml Weizenmehl 405 1 Teel. Backpulver 1 Teel. Hausnatron 1g Salz 225ml Wasser 150ml entwaessert Weinsauerkraut, ausgespuelt Glasur 240ml Shlagsahne, gut gekuehlt 30 g Zucker |
Preheat oven to 350F/175C, grease and flour two 8in/20cm square or round pans.
In large bowl, cream butter with sugar. Beat in eggs and vanilla extract*. In a second bowl, mix cocoa, flour, baking powder, baking soda, salt and vanilla sugar*.
While stirring, add dry mixture and water alternately to egg and butter mixture.
Stir in sauerkraut.
Bake for 30-35 minutes, until a knife or wooden skewer inserted in the middle comes out clean and cake pulls from sides of pan. Cool on rack.
Whipped Cream Frosting
Whip cream with sugar until soft peaks form. Makes about 3 cups.
Spread Whipped Cream Frosting on top of one cake. Top with second cake and frost top and sides.
Original 1957 recipe. Discussion
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4oz. Sweet baking chocolate (40%?) 1/3 cup boiling water 2 cups cake flour 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1-1/2 sticks) butter 1-1/3 cups sugar 3 eggs, separated 3/4 teaspoon vanilla 3/4 cup buttermilk Coconut-Pecan Frosting |
120 g Backschocolade (Silberblock oder etwas) (40%?) 75 ml kochendes Wasser 450 ml Kuchenmehl 3/4 Teel. (7ml) Hausnatron 1/4 Teel. (2.5ml) Salz 170 g Butter 300 g Zucker 3 Eier, getrennt 3/4 Teel. (7ml) Vanillinzucker 170 ml Buttermilch Coconut-Pecan Frosting |
Preheat oven to 350F/175C. Line bottoms of 3 (9 inch/23 cm) round cake pans with wax paper.
Mix chocolate and boiling water; stir until chocolate is completely melted. Cool. Mix flour, baking soda, and salt.
Cream butter, sugar, and vanilla sugar* in a large bowl until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in chocolate and vanilla extract*.
Add flour mixture alternately with buttermilk, mixing well.
Whip egg whites in a small bowl until stiff peaks form. Gently fold into batter. Pour into pans.
Bake for 35 minutes or until wooden stick inserted into center comes out clean. Run spatula between cake and sides of pan. Cool for 15 minutes. Remove from pans. Remove wax paper. Cool completely on racks. Spread filling between layers and over top of cake.
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12 oz. evaporated milk 1-1/2 cups sugar 3/4 cup (1-1/2 sticks) butter 4 egg yolks, slightly beaten 1-1/2 teaspoon vanilla extract 7 oz. flake coconut 1-1/2 cups chopped pecans |
340 ml Kondensmilch 340 g Zucker 170 g Butter 4 Eier, leich geschlagen 7 ml Vanillinzucker 200 g Cocosraspel 250 ml gehackte Pecannusse |
Mix milk, sugar, butter, egg yolks, and vanilla in a large saucepan. Cook on medium heat 12 minutes, or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. Cool to room temperature.
For 9 inch/23 cm two-crust pie
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2-1/2 cup flour 1/2 teaspoon salt 3/4 cup shortening or lard (better) 6-7 tablespoons water |
For 9 inch/23 cm two-crust pie
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4 cups fresh or frozen blueberries 3 tablespoons flour 1 cup sugar 1/8 teapsoon salt 1 tablespoon lemon juice 1 tablespoon butter |
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6 oz unsweetened chocolate 3/4 cup butter (1-1/2 sticks) 4 eggs 2 tablespoons vanilla 1/2 teaspoon salt 2-3/4 cup sugar 1-1/2 cup all-purpose flour 1-1/2 cup chopped walnuts |
170 g 100% Schocolade od. 285 g 60% Schocolade
od. 425 g 40% Schocolade (Silberblock) 170 g Butter 4 Eier 2 El. Vanillezucker 1/2 Teel. salt 600 g od. 485 g od. 345 g Zucker 340 ml Weizenmehl 405 340 ml gehackte Walnusse |
Make sure to use the corresponding amounts of chocolate and sugar.
Preheat oven to 375F. Butter and lightly flour a 9x13x2 inch dish. If you are using a glass dish, place it on a baking sheet prior to baking.
In a heavy bottomed pan, melt the butter and chocolate over low heat, watching and stirring often. When melted, remove from heat and cool.
In a mixing bowl, put eggs, vanilla, salt and sugar. Beat well until well mixed. Gently stir in the butter and chocolate mixture. Add the flour and stir only until blended (still lumpy). Add walnuts.
Bake for 25 minutes, until center is still moist and sides have pulled away slightly from the edge of the pan. Cool on rack. Cut into squares.
Adapted for British measures and ingredients from Kraft Canada.
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150 g 70% chocolate (Green & Black's, for instance) 180 g butter 350 g sugar 3 eggs 5 g vanilla extract 120 g all-purpose flour 125 g pecan halves or pieces |
Preheat oven to 175C.
Spray 13x9-inch pan with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted and mixture is well blended.
Add sugar; mix well.
Blend in eggs and vanilla.
Stir in flour and nuts.
Spread mixture in pan.
Bake 30 to 35 minutes or until toothpick inserted in centre comes out clean.
From The Frugal Gourmet on Our Immigrant Ancestors
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1 c. graham cracker crumbs 3/4 c. sugar 1/4 c. plus 2 Tbsp. melted butter 1 1/2 c. sour cream 2 eggs 2 tsp. vanilla 1 pound cream cheese, broken into small pieces |
Tips: if you can't get graham crackers, Hob Nobs work OK. It is differently tasty if made with yogurt instead of sour cream.
Blend crumbs, 1/4 c. sugar and 1/4 c. melted butter and line the bottom of an 8- or 9-inch ungreased springform pan.
Blend sour cream, 1/2 c. sugar, eggs, vanilla in blender for 1 minute. Add cream cheese, blend until smooth.
Pour remaining 2 Tbsp. of melted butter through the top of the machine. Pour into spingform pan.
Bake in the lower third of a 325F oven for 45 minutes.
Remove cake from oven, turn oven to broil. Broil just until top shows attractive brown spots.
Refrigerate for 4 hours, preferably overnight, before cutting and serving.
This is not a low-calorie version. Cut it into small pieces---it is very rich.
From mybakingaddiction.com.
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2 c. fresh or frozen blueberries 1/2 c. water 1/2 c. granulated sugar 2 Tbsp. lemon juice 2 Tbsp. cornstarch mixed with 2 Tbsp. water 1/2 tsp. vanilla extract Zest of one lemon (1 Tbsp.), optional |
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.
From my father.
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3 layers "water" cake 2 c. whipping cream 3 c. sliced, sweetened strawberries 1 c. whole strawberries |
Split layers horizontally. Whip cream (sweeten, if desired); fold in sliced strawberries. Spread approximately one cup between each layer and on top. Decorate top with whole or half strawberries. Refrigerate for several hours before serving, (overnight is better).
From my father.
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1 c. shortening 2 c. sugar 3 c. sifted cake flour 3 eggs (separated) (whites beaten) 1 c. lukewarm water 3 tsp. baking powder Pinch of salt |
Cream sugar and shortening. Add egg yolks, flour and water. Add baking poder with last flour. Add beaten egg whites. Fold into mixture. Bake at 350F approximately 25 minutes or until done. Makes 3 layers or loaf cake plus cupcakes. (Can be used for strawberry shortcake --- see strawberry whipped cream cake recipe.)