Dutch Bloemen Sprits (Chocolate And Cinnamon Flowers)

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.

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.

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.

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.

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

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.

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.

Damson Cheese (Zwetschgenmus)

6 Servings

5 lb plums
1 c water

Pit the damsons and mince them (or put them through the meat grinder or puree in the blender or food processor), retaining as much of the juice as possible. Add a little water to the minced damsons and the juice and slowly bring to a boil' reduce the fruit pulp over low heat
for several hours, but do not stir or the damson pulp is quite likely
to scorch on the bottom.

When the pulp has thickened somewhat, it will have to be stirred -
continuously - for several hours, until it is literally thick enough
that a spoon will stand up in it. It may sputter and bubble during
this stage. (In former days, it was usual for several families to
convene in the village washhouse for a cooperatove 'Zwetschgenmus'
cooking session, with story-telling and other impromptu
entertainments to give encouragement to the stirrers.)

When the damson cheese has sufficiently thickened, transfer it to
stoneware crocks and bake in the oven until a dry crust has formed on
top. The damson cheese will keep better if a piece of parchment paper
that has been soaked in rum is placed on top of this crust before the
crock is sealed with plastic wrap (formerly a piece of linen or
parchment was used).

Dampfnudle (Yeast Dumplings)

1 Servings

500 g flour (4 1/2 cups less 1
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,
1 clarified butter (2/3 cup)
1 2 eggs

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 'Schuepet' (hard, brown crust) on the bottom.

Daetscher

1 Servings

15 g yeast
500 g flour
125 g butter- (or lard-schmaltz)
200 g potatoes,boiled, skinned
50 g butter
5 T dairy sour cream
1 salt,To Taste
1 caraway seeds,To Taste
1 milk (a little)

Crumble the yeast and mix with the luke warm milk and a little flour
to form a preliminary dough. Let it rest for 30 minutes. In the
meantime, grind the potatoes. Combine with the preliminary dough, the schmaltz and the rest of the flour. Roll out this dough to thin,
plate sized rounds. Place on a greased baking sheet, spread butter
and sour cream on top, sprinkle with salt and caraway seeds. Bake at
225 degrees Celsius until golden brown. Serve at once.

Czech Kolachke

1 Servings

8 oz pkg cream cheese at room
1 temp
1 c butter,at room temp.
2 c all-purpose flour (do not
1 sift)
1/8 t salt
1/4 t granulated sugar
3/4 c peach (or strawberry jam)
1 powdered sugar

Beat cream cheese and butter until creamy, then beat in flour, salt
and sugar until well cmbined.

Using a well floured surface, roll out a small portion of the dough
at a time until very thin (1/8" or less)

Cut out dough with cooky cutter about 2" in diameter and transfer to
an ungreased baking sheet. In the center of each, place about 1/4
tsp jam - Bake in 350F oven 10-12 min. or until edges begin to brown.

Remove from baking sheet and cool completely on wire racks; dust with confec. sugar.

Makes about 5 doz.

Curd Cheese (German Quark, Austrian Topfen)

4 T yogurt,or wine vinegar, or
5 T lemon juice
2 qt milk

You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.

If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.

Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.

Ausgezogenes Mehlmus

4 Servings

80 g flour (3/4 cup)
1 l milk (approx. 1 qt)
120 g sugar (1/2 cup plus 1/2
-tbsp)
8 egg yolks,whisked to a
-froth
8 egg whites,beaten to stiff
-peaks
1 peel of 3 lemons,Grated
1 pn salt
50 g butter (3 1/2 tbsp)


Combine the flour and a little milk, and stir until smooth. Gradually
add the remainder of the milk, the sugar and salt. Bring to a boil.
Remove the pot from the heat, add the grated lemon peel. Carefully
fold in the egg yolk froth and beaten egg whites. Pour the mixture
into a buttered casserole dish and bake at medium heat for 20 minutes.

Serves 4.