recipe_logo_4Slow-cooker Oatmeal
This is made with steel-cut oats and will be nutty and chewy.

2009 Jun 12_0290

8 cups water
2 cups steel-cut oats
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 teaspoon salt, or to taste

Combine water, oats, dried cranberries, dried apricots and salt
in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on
and cook until the oats are tender and the porridge is creamy,
7 to 8 hours.

recipe_logo_4Seedy Bread/Rolls
This is my favorite bread, very German!


1 1/4 c     water
3 tbsp      vegetable oil
3 tbsp      liquid honey
1 1/2 c     bread flour
1 c         whole-wheat flour
3/4 c       quick-cooking rolled oats
1/4 c       chopped pecans or walnuts
2 tbsp      millet,
2 tbsp      sunflower seeds,
2 tbsp      sesame seeds,
2 tbsp      poppy seeds,
2 tbsp      flaxseed
2 tsp       dried thyme (optional)
3/4 tsp     salt
1 1/4 tsp   bread-machine yeast

Add all ingredients to machine according to manufacturer’s directions. Use the wheat cycle. Select dough cycle if you want to make rolls. When cycle is complete, remove dough to lightly floured surface; cover and let rest 5 to 10 minutes. Divide dough into 12 rolls. Cover rolls with towel and let rise in warm place for 35 to 45 minutes. Brush with milk and sprinkle with rolled oats if desired. With sharp, serrated knife make diagonal slashes across the top of loaf. Bake in 400°F oven for 15 minutes or until golden brown.

recipe_logo_4Sourdough Bread
Another great bread, easy to make with very little ingredients.

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1 cup sourdough starter
1/2 cup water
3 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Measure all ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.  Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

recipe_logo_4Gluten-free Millet Oatmeal Bread
Tasty and filling bread made in the bread maker.

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4 tbsp butter, melted
1 1/4 cup cup heated water (heat to 120 degrees to proof the yeast)
3 eggs
1 tsp apple cider vinegar
1 Tablespoon honey
1 cup brown rice flour
1/2 cup certified gluten free oat or quinoa flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato starch
1/3 cup sweet rice flour
1/4 flax seed meal
1 Tablespoon xanthan gum
1 packet active dry yeast
3 Tablespoons sugar
1 1/2 teaspoons salt

Mix the wet ingredients and then add them to the bread maker, then mix up the flours and add them on top of the liquid. Finally add the yeast, sugar and salt. Use the Basic cycle or a gluten-free cycle if you have. When it beeps make sure you scrape it down.

recipe_logo_4Creamy Caramel Flan
I love it and its loved wherever I take it.

3/4 cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.

In the Vitamix, beat cream cheese, condensed and evaporated milk and vanilla until smooth. Beat in eggs on low, one at a time, until well incorporated. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.

Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To un-mold, run a knife around edges of pan and invert on a rimmed serving platter.

A German coconut macaroon with marzipan, best cookie in my recipe box.

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8 egg whites
400g sugar
800g coconut flakes (if too moist, toast them!)
400g almond paste**
4cl amaretto
1 tsp lemon zest or 2 lemons
chocolate to dip
Maraschino cherries or almonds for garnish, if desired
Parchment paper

Beat egg whites until stiff then pour sugar in slowly. Add the coconut flakes, the crumbled almond paste, rum and lemon zest carefully. Drop the mixture by heaping tablespoonfuls onto cookie sheet.

If desired top the cookie with ¼ of a maraschino cherry, or an almond. Baking time about 15 to 20 minutes at 350 degrees or until brown. Cool completely.

**Almond Paste

1 1/2 cups blanched (skinless) whole almonds
1 1/2 cups powdered sugar, sifted
1 egg white
1 teaspoon almond extract

In the work bowl of your food processor grind almonds until very fine. Do this in small batches if necessary. In a large bowl, using a fork, beat the egg white until it loosens up. Then add the almond extract, almonds and sugar. Work into a stiff paste, using your hands if it is easier for you.

Homemade sauerkraut, crisp and good for you. Try to experiment with flavors like fennel, or add some heat.

recipe_logo_4Sugar Cookies
Best sugar cookie, easy to make.

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1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. Cool completely. Makes 5 dozen

recipe_logo_4Cake Pops
Those are a hit at any party!

Here is How to make them Try it and you will love them. There are so much fun to make. This is also awesome to make with kids, have some sprinkles read and food markers and they will have a blast.

recipe_logo_4The Making of  a Gingerbread House
Lots of fun with kids. Make sure you have at least one day for the house to be “glued” together.

recipe_logo_4Eggs in mustard sauce (Eier in Senfsauce)
Serves 4

8 hard boiled eggs
1 tbsp of butter
1/2 c flour
a half diced onons
3 cupd of broth
2 tablespoons mustard
some salt
a pinch of sugar or honey

Boil the eggs (hard), dip them in cold water and peel them.
Fry the diced onion with the butter, add flour, salt and the broth.
Cook this for 15 minutes.
Spice it with the mustard and some sugar.
Put the whole eggs on a deep plate and pour the hot mustard sauce over them. Serve with potatoes.

This is always a hit with folks who like German cooking.

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