Lebkuchen

by Nancy

2 1/2 c. flour
7/8 c. almond flour
2 t. ground ginger
1 t. ground cinnamon
1/2 t. baking soda
1 t. baking powder
pinch of ground cloves
pinch of grated nutmeg
pinch of black pepper
1/3 c. butter
7/8 c. honey
1 lemon...grated zest

Icing
3/4 c. powdered sugar
1 egg white, beaten

350ºF for 15 min.

Combine dry ingredients and set aside.  Heat the honey and butter in a pan over low heat until butter melts, then pour into the dry ingredients along with the lemon zest.  Mix well.  Cover and leave to cool.

Roll dough into about 30 balls, a little over an inch in diameter, then flatten each one slightly.  Place on trays lined with parchment paper and then bake.

When cookies are cool, dip the top of each cookie into the icing mixture, then let dry before storing.

Pfeffernusse

by Nancy

4 c flour
1 t. baking powder
1/2 t. baking soda
1 t. ground white pepper
1 t. cinnamon
1/2 t. cardamom
1/2 t. ginger
3/4 t. salt
3/4 c. butter, softened
1 1/4 c. packed brown sugar
2 eggs
3/4 c. finely chopped almonds (optional)

Combine dry ingredients and set aside.  In separate bowl, beat butter and sugar together.  Add eggs one at time, beating well after each addition.  Stir in dry ingredients 1/2 c. at a time.  Add almonds.
Roll into 1 inch balls and arrange 1 inch apart on ungreased baking sheet.  Cool and store in airtight container for 3 days to mellow flavors.

Paying homage to our German roots....

350ºF for 11-14 minutes

Double Chocolate Raspberry Chunk Cookies

by Kathleen Provow

2 c. flour
1 1/3 c cocoa powder
1 t. baking soda
1 1/4 c. softened butter
1 1/2 c. packed brown sugar
1/2 c. sugar
2 eggs
1 T. vanilla
1 bag dark chocolate chips or equivalent
1 1.25 oz bag freeze dried raspberries

1.  Sift dry ingredients together
2.  Cream butter and sugars together, then add eggs and vanilla,  Mix well.
3.  Mix in dry ingredients
4.  Add in chocolate chips
5.  Smash raspberries a bit so they are in pieces and then add.
6.  Refrigerate dough until it is cold
7.  Shape into balls, then bake on ungreased baking sheet for 10-11 minutes at 350ºF.

German Potato Salad

2 lbs. red potatoes, diced
1 onion, diced
1/4 c. vinegar
1/4 c. olive oil
2 T. sugar
1 T. Dijon mustard
1 t. salt
1/2 t. pepper
1/4 c. chopped parsley

Boil potatoes until tender then drain.
Saute onion, then whisk in vinegar, olive oil, sugar, mustard, salt and  paper and heat through.
Pour sauce over cooked potatoes, the toss with parsley.
May be served warm or cold.

Rhubarb Pudding Cake

source unknown

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Instructions
Cover the bottom of an 8 or 9 inch square pan with rhubarb.
Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top.
 

 Bake at 375 degrees for 45 minutes.

Low-Carb Mug Cake

by Allison

2 T coconut flour
1 T cocoa powder
1/8 t. baking powder
1/8 t. baking soda
splenda or stevia
1 egg white, large
1/4 c. + 1 T unsweetened almond milk

Spray a mug with cooking oil spray.
Mix together all dry ingredients inside cup and set aside.
In small bowl, whisk together egg and milk.
Add wet ingredients to dry ingredients and mix.

Microwave on high for 1 minute and 30 seconds - 2 minutes.

Stollen - Traditional German Christmas Bread

by Nancy

1 1/3 c. almonds  (abt 7 oz)
1 c. raisins
1/2 c. currants
1 c. chopped citron
1 T. grated lemon peel

1 c. milk
2 packages active dry yeast
1/2 c. warm water

1 c. sugar
1 c. butter
2 t. salt
7-8 c. flour
1 t. nutmeg
3 eggs

Blanch, toast and chop almonds.  Reserve 1/3 for topping.  Mix the remaining 2/3 with the raisins, currants, citron and lemon peel.  Set mixture aside.

Scald milk.  Soften the yeast in the warm water   Set aside.

Mix sugar, butter and salt in a large bowl.  Pour scalded milk over ingredients and mix until butter is completely melted.  When it is lukewarm, blend in 1 c. of the flour and the nutmeg, then stir in softened yeast and mix well.

Measure remaining 6-7 cups of flour.  Add about half of that flour to the dough and beat until very smooth.  Add in thirds beating well after each addition, the 3 eggs.  Then add the fruit and nut mixture and mix thoroughly.  Mix in enough of the remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and allow it to rest 5-10 minutes.

Knead dough.  Form dough into a smooth ball and place it in a lightly greased deep bowl.  Turn dough to bring greased surface to the top.  Cover bowl and let stand in warm place until dough is doubled.  (2-3 hours)

Punch dough down and let rise again for about 2 hours.

Punch dough down again and divide it into 2 parts.  Form each part into a smooth ball and let rest for 5-10 minutes. 

Lightly grease 2 baking sheets.

Roll and form dough into an oval about 13 inches long and 1 inch thick.  Flatten one lengthwise half with a rolling pin until about 1/2 inch thick.  Turn unflattened side over the flattened side and press edges together.  Repeat to make second loaf.

Put each Stollen on a separate baking sheet and brush the tops with butter, then cover and let rise until doubled.   Bake at 325ºF about 30 minutes. 

Frost with:
1 1/2 c. powdered sugar
3/4 t. vanilla
2-3 T. milk or cream

Sprinkle reserved almonds over the top.