1 Servings
2 sticks (1 cup),Unsalted
1 butter,softened
1/2 c sugar
1 1/2 T egg,Beaten
1/8 t salt
2 c all purpose flour
2 t cinnamon,Ground
2 t unsweetened cocoa powder
In a bowl with an electric mixer cream the butter with the sugar
until the mixture is light and fluffy, add the egg and the salt, and
beat the mixture until it is combined well. Sift the flour into the
bowl and beat the dough until it is just combined. Transfer half the
dough to a small bowl, stir the cinnamon into 1 of the dough halves,
and stir the cocoa powder into the other half. Transfer each dough
to a large pastry bag fitted with a 1/2 inch plain tip. On lightly
buttered baking sheets pipe 5 dots of either the cinnamon or the
cocoa dough in circles, 1 inch apart, and pipe a dot of the
contrasting dough into the centers, forming flower shapes. Bake the
cookies in batches in the middle of a preheated 350 F. oven for 15 to
18 minutes, or until they are pale golden, transfer them to racks,
and let them cool. Makes about 60 cookies.
Sunday, October 14, 2007
Dr. Oetker's Sauerbraten
6 Servings
2 lb beef,roasting
1 onion
4 peppercorns
2 cloves
1 bay leaf,small
1 c vinegar
2 1/3 c ,water
4 T shortening
1 salt
1 gingersnaps,crumbled
1 cornstarch
Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it.
In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary.
2 lb beef,roasting
1 onion
4 peppercorns
2 cloves
1 bay leaf,small
1 c vinegar
2 1/3 c ,water
4 T shortening
1 salt
1 gingersnaps,crumbled
1 cornstarch
Peel the onion and slice into thin rings. Wash beef, drain it well, and put in an earthenware bowl with the onion, peppercorns, cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the bowl and allow the meat to marinate in a cool place for 4 to 6 days. Turn the meat twice daily, adding additional vinegar and water as needed to keep the meat covered. Once the marinating is complete, remove the meat and dry it.
In a pot, heat the shortening. Brown the meat on all sides and salt it to taste. Carefully add 1 cup hot water from the side of the pot and crumbled ginger snaps. Leave the pot to simmer gently with the lid on. Turn the meat from time to time, adding water if necessary. The will be about 1 1/2 hours. When the meat is ready, serve it with the gravy in which it has been cooked thickened with a bit of corn starch if necessary.
Dr. Oetker's Rouladen
4 Servings
8 beef,thin slices
1 t cornstarch
1 mustard,prepared
1 t paprika
4 oz bacon,uncooked,diced
1 c tomato puree
1/2 c onion,diced
1 T lemon juice
8 T oil
1 sour cream,(optional)
1 c ,water, boiling
1 creme fraiche,(optional)
Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices
will hold together. Pound the slices lightly to flatten and tenderize
them. Brush lightly with prepared mustard. Then sprinkle the slices
with salt and freshly ground black pepper to taste. In a small bowl
mix together the diced bacon and diced onions. Spread the mixture on
the meat slices. Then, starting at the narrow end, roll up the meat
slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot. Brown the rolls well in the oil. Add
about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the
meat and braise gently until done, about 2 to 2-1/2 hours. Add water
as needed to keep level fairly constant. When the meat is cooked,
remove the rolls to a hot plate and thicken the gravy with corn
starch and season to taste. The sauce may be seasoned with paprika,
tomato puree, lemon juice, sour cream, and/or creme fraiche.
8 beef,thin slices
1 t cornstarch
1 mustard,prepared
1 t paprika
4 oz bacon,uncooked,diced
1 c tomato puree
1/2 c onion,diced
1 T lemon juice
8 T oil
1 sour cream,(optional)
1 c ,water, boiling
1 creme fraiche,(optional)
Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices
will hold together. Pound the slices lightly to flatten and tenderize
them. Brush lightly with prepared mustard. Then sprinkle the slices
with salt and freshly ground black pepper to taste. In a small bowl
mix together the diced bacon and diced onions. Spread the mixture on
the meat slices. Then, starting at the narrow end, roll up the meat
slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot. Brown the rolls well in the oil. Add
about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the
meat and braise gently until done, about 2 to 2-1/2 hours. Add water
as needed to keep level fairly constant. When the meat is cooked,
remove the rolls to a hot plate and thicken the gravy with corn
starch and season to taste. The sauce may be seasoned with paprika,
tomato puree, lemon juice, sour cream, and/or creme fraiche.
Dortmund-Lindenhorst Pfefferpotthast
1 Servings
1 lb tender beef goulash
10 little onions,sliced
4 cloves
3 bay leaves
1 salt
1 pepper
1 mondamin binding agent
10 g pfefferposthast spice*
*(contains: pimento, pepper, coriander, bay leaves, cinnamon, lemon
peel, celery, cloves, cayenne pepper)
Fry meat in margarine. Add onions, cloves, bay leaves, salt and
pepper. Cover with boiling water. Cook until done. Then add
Pfefferpotthast Spice. Thicken with binding agent.
1 lb tender beef goulash
10 little onions,sliced
4 cloves
3 bay leaves
1 salt
1 pepper
1 mondamin binding agent
10 g pfefferposthast spice*
*(contains: pimento, pepper, coriander, bay leaves, cinnamon, lemon
peel, celery, cloves, cayenne pepper)
Fry meat in margarine. Add onions, cloves, bay leaves, salt and
pepper. Cover with boiling water. Cook until done. Then add
Pfefferpotthast Spice. Thicken with binding agent.
Dodd's Lebkuchen
3 Servings
3 c all-purpose flour,Sifted
1/4 t baking soda
1 t cinnamon,Ground
1/2 t allspice,Ground
1/2 t cloves,Ground
1/2 t nutmeg,Ground
2 eggs
1 c sugar
1/2 c honey
3/4 c unblanched almonds,finely
-chopped
2 oz candied orange peel,finely
-chopped
2 oz candied lemon peel,finely
-chopped
1 glaze
1/3 c confectioners' sugar
1 T water
1 t lemon juice
Sift flour, baking soda, and spices together; set aside Beat eggs
with sugar until very thick. Add honey gradually, beating well Add dry
ingredients in fourths, folding until blended after each addition.
Mix in almonds and candied peels. Turn into a greased 15x10x1 jelly-
roll pan and spread evenly. Bake at 350F for 25 to 30 min. Remove pan to wire rack and cool slightly. Spread glaze evenly over warm
surface. Cut into bars
GLAZE: Blend throughly 1/3 cup confectioners' sugar, 1 Tbs water, and
1 tsp lemon juice
3 c all-purpose flour,Sifted
1/4 t baking soda
1 t cinnamon,Ground
1/2 t allspice,Ground
1/2 t cloves,Ground
1/2 t nutmeg,Ground
2 eggs
1 c sugar
1/2 c honey
3/4 c unblanched almonds,finely
-chopped
2 oz candied orange peel,finely
-chopped
2 oz candied lemon peel,finely
-chopped
1 glaze
1/3 c confectioners' sugar
1 T water
1 t lemon juice
Sift flour, baking soda, and spices together; set aside Beat eggs
with sugar until very thick. Add honey gradually, beating well Add dry
ingredients in fourths, folding until blended after each addition.
Mix in almonds and candied peels. Turn into a greased 15x10x1 jelly-
roll pan and spread evenly. Bake at 350F for 25 to 30 min. Remove pan to wire rack and cool slightly. Spread glaze evenly over warm
surface. Cut into bars
GLAZE: Blend throughly 1/3 cup confectioners' sugar, 1 Tbs water, and
1 tsp lemon juice
Deutsches Beefsteak (German Beefsteaks)
4 Servings
1 hard roll,large, dry
1/2 c water
4 T vegetable oil
1 onion,medium, chopped
1 lb ground beef,lean
1/2 t salt
1/4 t pepper
4 onion,medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to
a bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
1 hard roll,large, dry
1/2 c water
4 T vegetable oil
1 onion,medium, chopped
1 lb ground beef,lean
1/2 t salt
1/4 t pepper
4 onion,medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a
frypan; cook chopped onion until lightly browned. Transfer onion to
a bowl. Squeeze roll as dry as possible and mix roll with onion. Add
ground beef; blend well. Season with salt and pepper. Shape meat
inot 4 patties; cook about 5 minutes on each side or to desired
doneness. Remove and keep warm. Add sliced onions to pan drippings;
cook until lightly browned. Arrange beefsteaks on a platter and top
with onion rings.
Der Gefuellte Schweinebauch (Stuffed Pork Belly)
4 Servings
1 Kg pork belly (raw,not too
-fatty) ( a,generous 2 lbs)
1 salt and pepper,To Taste
1 yellow turnip [substitute
-carrot]
1 onion
5 cloves garlic
1 stuffing
100 g plain breadcrumbs (3 1/2 oz)
1 bn parsley
100 g smoked ham,diced (3 1/2 oz)
100 g meat (3 1/2 oz),Ground
1 pn sugar
1 T marjoram
1 onion,finely chopped, and
-sauteed,till transparent
1 salt and pepper,To Taste
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly
with this mixture, then sew the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around
with seasonings. Roast, along with the sliced turnip, until crispy.
The meat will have to be turned and basted several times.
Serves 4.
1 Kg pork belly (raw,not too
-fatty) ( a,generous 2 lbs)
1 salt and pepper,To Taste
1 yellow turnip [substitute
-carrot]
1 onion
5 cloves garlic
1 stuffing
100 g plain breadcrumbs (3 1/2 oz)
1 bn parsley
100 g smoked ham,diced (3 1/2 oz)
100 g meat (3 1/2 oz),Ground
1 pn sugar
1 T marjoram
1 onion,finely chopped, and
-sauteed,till transparent
1 salt and pepper,To Taste
Cut a pocket into the pork belly, and lightly season the inside.
Combine the stuffing ingredients and mix well. Stuff the pork belly
with this mixture, then sew the opening shut with cooking twine.
Score the fatty rind with a knife. Rub the pork belly all around
with seasonings. Roast, along with the sliced turnip, until crispy.
The meat will have to be turned and basted several times.
Serves 4.
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