German Spritz
1 cup butter
2/3 cup granulated sugar
3 egg yolks
1 teaspoon almond or vanilla extract
2 1/2 cups flour
Use a cookie press for shapes. Bake 7 minutes at 400 degrees F.
German Skillet Dinner
1 pound ground meat
1/4 teaspoon pepper
Dash of oregano
1 small can sauerkraut, drained
2/3 cup regular uncooked rice
1 medium onion, chopped
1 small can tomatoes, cut up, plus liquid
1 (8 ounce) can tomato sauce
Brown ground meat, pepper and oregano. Remove from skillet and remove any fat. Heat a couple tablespoons of butter and spread the sauerkraut over butter in the skillet. Sprinkle in the rice and chopped onion. Top with the beef mixture. Sprinkle with salt and pepper. Add tomatoes (with their liquid) and tomato sauce. Cook, covered, over low heat, for 30 minutes. DO NOT STIR.
German Pork Dinner
1 (3 pound) boneless pork roast
1 clove garlic, chopped
1 tablespoon sage
1 large onion, chopped
2 cans sauerkraut
6 medium potatoes
3 tablespoons vegetable oil
3 cups water
Score roast and stuff with chopped garlic and onion. Rub with sage and brown in oil. Reserve drippings. Cover and cook for 2 1/2 to 3 hours in 3 cups of water.
When done, drain water and pour drained sauerkraut over the roast. Peel and quarter potatoes, laying them on top of the sauerkraut. Cover and simmer until potatoes are tender. Salt and pepper to taste.
German Pork Chop Feast
6 pork chops
2 tablespoons Crisco
4 potatoes
1 can sauerkraut
Few tablespoons water
Salt and pepper, to taste
Season and brown chops. Place in a casserole. Slice potatoes over the top. Mound sauerkraut on the pork chops. Remove excess fat from the skillet. Add water and heat. Pour resulting brown broth over the sauerkraut. Cover the casserole and bake at 325 degrees F for 2 to 2 1/2 hours.
German Plum Cake (Zwetschgenkuchen)
Pastry
2 pounds purple or red plums, halved
and pitted (about 5 cups)
4 cups granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 cup slivered almonds
Prepare pastry. Place plum halves, cut sides down and overlapping slightly, in pastry-lined pan. Mix sugar, flour and cinnamon; sprinkle over plums. Sprinkle with almonds. Bake at 375 degrees F until pastry is golden brown and plums are bubbly, 35 to 45 minutes.
Pastry
1/2 cup butter or margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon ground mace
1 egg, beaten
2 tablespoons cold water
Cut butter into flour, sugar, baking powder, salt, lemon peel and mace until mixture resembles fine crumbs. Mix egg and water; stir into flour mixture. Gather pastry into a ball; knead just until smooth, 5 or 6 times. Press evenly on bottom and side of ungreased 9-inch round layer pan.
German Onion Cake
2 cups coarsely chopped onions
2 tablespoons butter
1 teaspoon salt, divided
1/4 teaspoon dried marjoram
1/4 teaspoon black pepper
2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
5 tablespoons vegetable shortening
3/4 to 1 cup milk
1 egg, well beaten
3/4 cup sour cream
2 teaspoons poppy seeds
1/4 teaspoon paprika
In a medium skillet, saute onions in butter over low heat until they just begin to brown, about 15 minutes. Season with 1/4 teaspoon salt and the marjoram and pepper. Set aside to cool.
Preheat oven to 450 degrees F.
Mix flour, cornstarch, baking powder and remaining salt in a bowl. Add shortening and mix as for pie crust until texture of soft crumbs. Add milk and mix quickly to form a soft dough. Oil a 10-inch round cake pan; with fingers, lightly spread dough out evenly. Spread cooked onion over top. Mix egg and sour cream. Spoon this mixture over onions, spreading it out to edges of pan. Sprinkle lightly with poppy seeds and paprika. Bake 20 minutes.
Let cool slightly, then cut into wedges.
German Marzipan Cake
1 cup almond paste
3/4 cup margarine
6 tablespoons granulated sugar
4 eggs
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
Mix all ingredients together. Put into a greased loaf pan. Bake at 340 degrees F for about 65 minutes. Remove from pan. Let cool. Pour melted chocolate over the top.
German Dark Rye Bread
3 cups sifted all-purpose flour
2 envelopes active dry yeast
1/4 cup cocoa powder
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon salt
3 to 3 1/2 cups rye flour
In large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended. In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.
By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.
Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.
Bake at 400 degrees F for 25 to 30 minutes. Remove from pans to wire racks to cool.
Makes 2 loaves.