Saffron Cake
1 cup mashed potatoes
1/2 cup granulated sugar
1 package active dry yeast
1 cup potato water
1 cup milk
1/2 cup shortening
1/4 teaspoon saffron
1/4 cup boiling water
2 eggs, well beaten
1 cup granulated sugar
1/2 teaspoon salt
8 cups bread flour
Thoroughly mix potato and 1/2 cup sugar. Dissolve yeast in lukewarm potato water; add to potato and sugar mixture. Cover; let set in warm place about 3 hours.
Pour boiling water on saffron. Bring milk to a boil. Add shortening, egg, sugar and salt. Carefully drain saffron water into this mixture (save saffron for Crumbs).
When lukewarm, add yeast mixture and 4 cups flour. Beat well. Cover; let rise until bubbly, about 1 to 1 1/2 hours.
Add remaining flour or enough to make a dough that can be kneaded until smooth. Place in a greased bowl; cover and let rise about 4 hours or until double in bulk. Roll about 1/3 inch thick and place on greased cookie sheets. Brush tops with butter, cream or beaten egg. Cover with Crumb Mixture. Let rise about 1 hour or until double in bulk. Bake at 325 degrees F for 20 to 25 minutes.
Makes four 9-inch cakes.
Crumb Mixture
2 cups light brown sugar
2 1/2 cups flour
1 teaspoon cinnamon
1 cup shortening
Saffron
Mix ingredients well with hands.
Quarkspeise
3 ounces pumpernickel bread made into crumbs
3 tablespoons brandy
2 1/2 cups quark*
1/3 to 1/2 cup granulated sugar
8 ounces whole cranberry sauce or fresh raspberries
3 slices pumpernickel, cut into small
squares or triangles (for garnish)
Place pumpernickel crumbs in a bowl and sprinkle the brandy over the crumbs. Stir to coat evenly and let stand.
Combine quark and sugar together and mix thoroughly. When crumbs have softened, fold into the quark. Spoon a layer of quark-pumpernickel mixture into the bottom of each of 6 glass dessert dishes. Spoon over a layer of cranberry sauce or raspberries. Continue layering the pumpernickel-quark mixture and cranberries or raspberries, ending with a layer of quark on top. Decorate the top with the squares or triangles of pumpernickel and a fresh raspberry or spoonful of sauce.
Chill before serving.
* Quark is a low fat, soft cheese available in supermarkets and delicatessens.
Potato Kugel
3 eggs, beaten
3 cups grated, drained raw potatoes
1/2 cup flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons grated onion
4 tablespoons melted butter
Mix well. Pour into a greased 1 1/2-quart baking dish. Bake at 350 degrees F for one hour or until browned.
Molded Strawberry Dessert (Erdbeeren Elisabeth)
This German dessert is made of "earth berries."
4 cups strawberries
3/4 cup granulated sugar
2 tablespoons kirsch
2 envelopes unflavored gelatine
1/2 cup cold water
1/2 cup boiling water
1 cup chilled whipping cream
Reserve a few strawberries for garnish. Mash remaining strawberries; stir in sugar and kirsch. Sprinkle gelatin on cold water to soften; stir in boiling water until gelatin is dissolved. Stir gelatin mixture into strawberries. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 45 minutes.
Beat whipping cream in chilled bowl until stiff. Fold whipped cream into strawberry mixture. Pour into 6-cup mold or 8 dessert dishes. Refrigerate until firm, about 4 hours; unmold. Garnish with reserved strawberries and, if desired, whipped cream.
Yields 8 servings.
Meringue-Topped Apples (Apfel mit Meringue)
4 tart cooking apples, pared
and cut into thin slices
3 tablespoons butter or margarine, melted
2 tablespoons granulated sugar
1/4 cup raisins or currants
1 tablespoon Calvados or applejack
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Arrange apples in greased 8-inch square baking dish. Pour butter over apples; sprinkle with 2 tablespoons sugar, the raisins and Calvados or applejack. Cover and bake at 350 degrees F until apples are tender, about 30 minutes.
Beat egg whites and cream of tartar on medium speed until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating on high speed until stiff and glossy. Spread over apples. Bake until meringue is golden brown, 12 to 15 minutes.
Yields 6 to 8 servings.
Lucher Cream
1 cup tapioca
2 egg whites, stiffly beaten
2 oranges, cut into small pieces
1 small can crushed pineapple, drained
2 cups granulated sugar
1 pint whipping cream, whipped
Soak tapioca in cold water overnight. The next morning, place in a double boiler and cook until clear, adding more water if needed. Remove from heat; allow to cool, beating slightly. Pour into egg whites. Set aside.
Mix oranges, lemon juice, pineapple and sugar. Add tapioca and egg mixture and set in a cool place to chill. When cold, add whipped cream.
Serves 20.
Little Salzburger Souffles (Salzburger Nockerln)
Another serving idea is to set these in a pool of custard sauce or serve with crushed fresh berries.
4 eggs, separated
1/4 teaspoon cream of tartar
Dash of salt
1/3 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons finely shredded lemon peel
Preheat oven to 350 degrees F. Butter an 11 x 7-inch baking dish.
Beat egg whites, cream of tartar and salt in large mixer bowl until foamy. Gradually beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under-beat. Beat egg yolks in small mixer bowl until thick and lemon colored, about 3 minutes. Beat in flour and lemon peel. Carefully fold egg yolk mixture into meringue.
Spoon meringue mixture into 6 separate mounds in baking dish. Bake until golden, 18 to 20 minutes. Separate mounds by gently pushing them apart with backs of two forks.
Serve immediately with sweetened sliced strawberries if desired.
Linzer Schnitten
2 eggs
1 1/2 cups granulated sugar
3/4 cup butter, melted
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon powdered cloves
1/4 teaspoon salt
Grated rind and juice of 1 lemon
Jelly, flavor desired
Beat eggs until light. Gradually beat in sugar; add butter. Sift together dry ingredients, then blend into first mixture. Add lemon rind and juice. Turn out onto a floured board and knead until smooth and no longer sticky. Let stand at least 1 hour.
Roll 1/2 inch thick. Cut into strips 1 1/2 x 10 inches. Mark a groove down the center of each strip with the handle of a wooden spoon. Fill the grooves with jelly. Put onto a cookie sheet and bake at 375 degrees F until light brown (about 15 minutes).
Glaze
1 egg
3/4 cup granulated sugar
Beat together and brush over the baked strips while they are still hot; cut immediately into diagonal pieces.
Makes 40 or more.