MUNCHENER BIERKUCHEN (Beercake)
1-3/4 cups sifted flour
1/8 lb. butter
2/3 cups sugar
1/3 cup dark beer
1 egg
1/2 level tsp. baking powder
1/2 tsp cinnamon
1/2 tsp. whole cloves
1 cup large white raisins
2 ozs. candied citron peel, finely diced
2 ozs. candied orange peel,finely diced
1 tbs. rum
TO DECORATE:
1 jar apricot jam
roasted pistachio nuts or roasted almonds
Crumble the flour, butter and sugar together between your hands in a mixing bowl. This should have the consistency of coarse sand. Stir in all the other ingredients. Butter well a loaf pan, 2" deep, 4-1/2" wide and 13" long, and sprinke with flour so that the pan is completly coated. Heat oven to 350 degrees. Pour batter in pan and bake until done, about 1 hour. Turn Kutchen out while still hot and spread with jam. Decorate with a stripe of nuts down the middle. This can be eaten warm or cold. This can be made the day before and served cold.
Semmelknödel (Bread Dumplings)
Ingredients
10 old rolls (or French whitebread)
salt
pepper
1 1/2 cups milk
1 oz. butter
1 small onion
2-3 eggs
parsley
flour
Preparation
Slice the rolls into small cubes and soak in warm milk, then cover. Chop the onion and parsley and saute in butter and add. Mix in the eggs, knead a firm dough and form the dumplings. Salt and pepper to taste. Add some flour to boiling salt water and simmer the dumplings for 15-20 minutes until they swim on top.
Reuben Appetizers
1 cup saurkraut, drained
10 oz. Swiss cheese, shredded
2 pkg, dried corn beef, chopped
2/3 cup thousand island salad dressing
- Place above ingredients in small saucepan. Heat, stirring to melt cheese slightly. Spread onto cocktail rye bread. Place on cookie sheet and broil till cheese is bubbly.
Reuben Dip
1 can saurkraut, drained
1 pkg. dried corn beef, chopped
1/2 cup thousand island salad dressing
8 oz. swiss cheese, cubed
*Heat till cheese melts and serve hot with crackers or breadsticks. Stays nice in a small crockpot.
German Rosinenbroetchen (German Brandy Soaked Raisin Cookies)
3 5/8 ounces raisins
1/4 cup brandy or rum (or other liquor)
4 1/2 ounces sweet unsalted butter, at room temperature
4 1/2 ounces granulated sugar
1/2 envelope vanilla sugar
2 large eggs
8 ounces all-purpose flour
1/16 teaspoon ground cardamom
1/16 teaspoon ground cloves
1/2 lemon, zest of,finely grated
Soak raisins in a bowl with brandy for 30 minutes, covered.
Preheat oven to 200 C (400 F) and line baking sheets with parchment paper.
Using a mixer, cream the butter until smooth.
Add sugar, vanilla sugar and the eggs and beat until thick & creamy.
In a separate bowl, sift together the flour and the spices.
Stir lemon zest into the flour mixture.
Gently fold the egg mixture into the flour mixture using a wooden spoon, being carefully not to overmix.
Drain raisins and fold them into the batter.
Using two spoons, scoop the dough into blobs the size of a cherry and place on the parchment lined baking sheets.
Bake at 200 C/400F for 8-10 minutes, or until golden brown.
Remove to wire racks to cool.
IF USING AMERICAN MEASURING CUPS: use about 1 1/2 cups of raisins,1 stick butter,1/2 cup sugar,1 tsp vanilla sugar, about 2 2/3 cups flour.