 Dec. 28th, 2010
Here are lots of recipes and some of my own creations. If you know any good ones, please let me know 
Here are also some german 
Abbreviations for cooking:
C = Celcius
F = Fahrenheit
tsp. = teaspoon
Tbsp. = Tablespoon
min. = Minutes
1 cup = 250 ml
1/2 cup = 125 ml
2/3 cup = 80 ml
Contents
Butter Cookies
Ingredients:
3/4 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 egg yolk
1 3/4 cup all purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
Combine butter, granulated sugar, brown sugar and egg yolk in medium bowl. Add flour, baking powder and salt; mix well. Cover; refrigerate until firm, about 4 hours, or overnight.
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Baileys Cake
1 yellow cake mix
1 large box instant chocolate pudding
4 eggs at room temperature
3/4 cup oil
3/4 cup water
1/4 cup sugar
1/2 cup baileys irish cream
1 cup chocolate chips (use regular size semi sweet)
Glaze;
1/2 cup baileys
1/2 cup sugar
Mix all cake ingredients except choc chips on medium speed for 3 minutes. Stir in chocolate chips, preheat oven to 350. Grease and flour bundt pan. pour in batter and bake for 1 hour. cool and remove from pan. Pour glaze on top of cake when completely cool.
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Blueberry Muffins
Ingredients:
2 cups sifted Swans Down Cake Flour
¼ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg
½ cup milk
¼ cup melted butter or margarine
¾ cup fresh blueberries
In large bowl stir together flour, sugar, baking powder and salt. In another bowl whisk together egg, milk and butter and add to flour mixture, stirring until just combined. Spoon batter into pan and spoon blueberries onto muffins. Bake muffins 15 minutes, or until golden. Cool muffins on a rack. Makes 12 muffins. Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or butter.
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Cole Slaw
Ingredients:
1 whole green cabbage shredded
2/3 cup olive oil
1/3 cup red wine vinegar
1 Tbsp. Sugar
2 Tbsp. Fresh lemon juice
2 cloves garlic, pressed
salt and pepper
Combine all ingredients and blend well. Start with half of the cabbage and ingredients to catch the full taste and add the rest as you go along. Chill for 1 hour before serving.
The finer you shred the cabbage the better.
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Chocolate Chip Cookies
Ingredients:
2 ½ cup all purpose flour
1 cup light brown sugar
1 cup butter soft
½ cup sugar
2 eggs
2 tsp. Vanilla extract
1 tsp. Baking Soda
1 tsp. Salt
12 Oz. Pack Chocolate Chips
Temperature: 375 F about 10-12 min. until light brown
Measure all ingredients except chocolate chips and mix at low speed. Stir in chocolate
chips and bake.
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Cornflake Wreath Cookies
Ingredients:
1/2 cup butter
3 cups miniature marshmallows
1/2 tsp almond extract
1/2 tsp vanilla extract
1 tsp green food color
4 cups corn flakes
red hot candies
silver dragées
Melt butter, add marshmallows, stirring until all marshmallows are melted. Add extracts and food coloring; stir until it is a uniform green color. When mixture is smooth, add corn flakes; mix well but gently so as not to crush the cornflakes. Form into wreath shapes on sheets of waxed paper, decorate with red cinnamon candies and silver dragées. Let cool.
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Fresh Apple Cake
Ingredients:
1 1/2 cups sugar
3/4 cup butter
2 eggs
2 1/2 cups flour
3 cups diced apples
1 teaspoon soda
1 cup chopped nuts
3/4 teaspoon cinnamon
3/4 cup favorite fresh brewed spiced tea
Preheat oven to 350F. Grease and flour 13x9x2 inch pan. Cream sugar and butter. Beat in eggs. Sift dry ingredients together and add alternately with tea. Fold in apples and nuts. Bake 45 minutes. When cool, glaze or sprinkle with confectioners' sugar if desired. Serves 6 to 8.
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Gingerbread Cookies in a jar
Ingredients:
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 cup packed brown sugar
1 gingerbread boy-shaped cookie cutter
Use a clean 1 quart jar and press each layer down firmly. Put in half of the flour along with the baking powder and baking soda. Add the spices and the remaining flour. Add the brown sugar last. Tie a ribbon around the top of the jar and attach the cookie cutter and the directions below.
Attach these directions to the jar:
Gingerbread Cookies
Empty jar of cookie mix into large mixing bowl. Mix thoroughly. Mix in 1/2 cup softened butter, 3/4 cup molasses and 1 or 2 eggs. Mix until completely blended. Cover and refrigerate 45 minutes. Preheat oven to 350°F. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes. Place cookies on lightly greased cookie sheet about 2" apart. Bake 10 to 15 minutes. Decorate with icing.
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Strawberry drink
Ingredients for 2 glasses:
14 oz. strawberries
125 ml Batida de Coco (liquor)
just a drop Lemonjuice
5–6 icecubes
strawberries to serve
2 wooden sticks
Wash the strawberries, cut them in little pieces. Mix the strawberries with Batida de Coco, Lemonjuice and ice in the mixer and fill 2 glasses with it.
Then stick 2 strawberries on each wooden stick and serve the drinks immediately.
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Hush Puppies
Ingredients:
1/2 cup Old Dutch Sweet-Sour Dressing
2 cups self rising corn meal
1 egg
1/2 cup onion, chopped
milk
vegetable oil
To 2 cups of self rising corn meal, add 1 egg, 1/2 cup Old Dutch Sweet-Sour Dressing and 1/2 cup chopped onion. Mix all ingredients together and add milk to make a stiff dough. Drop by spoonful into medium hot oil. Fry until brown, drain on paper towels.
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Half Ways
Ingredients:
3/4 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar -- divided
2 eggs -- separated
1/4 teaspoon baking soda in 1 tablespoon water
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips
Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of brown sugar, egg yolks, baking soda, vanilla, flour, salt, and baking powder until it forms a stiff dough. Pat into the bottom of a greased and floured 9 x 13 inch baking pan. Spread chocolate chips over the dough. Beat the egg whites until stiff, then add 1 cup of brown sugar and beat well. Spread over the chips. Bake 20 minutes. Cool and cut into squares.
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Potato Salad
Ingredients:
1/2 cup Old Dutch Sweet-Sour Dressing
6 slices bacon, fried crisp
1/2 cup Blue Plate mayonnaise
1/4 cup onion, chopped
salt and pepper, to taste
4 medium potatoes
1/4 cup celery, chopped
1/4 cup green pepper, chopped
4 eggs, hard boiled
Cook potatoes in skins until done. While hot, peel and dice, then pour the Old Dutch Sweet-Sour Dressing over the potatoes. Toss lightly and add the rest of the ingredients. Chill and serve on greens and garnish with ripe or green olives, radishes and tomato slices. Serves 6.
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Scalloped Apples
Ingredients:
6-8 tart apples
1 tsp. Cinnamon
½ tsp. Nutmeg
2 tsp. Lemon juice
1 cup light brown sugar
½ cup butter
¼ cup pecans, chopped
Temperature: 350 F about 45 min.
Peal and slice apples. Melt butter in small pan, add cinnamon, nutmeg, lemon juice, brown sugar.
Heat until sugar is melted. Place apples in dish and our mix over, sprinkle with pecans.
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Spaghetti Carbonara
Ingredients:
1 pound spaghetti
1 pound bacon, chopped
4 eggs, well beaten
1 cup grated Parmesan cheese
1/4 cup olive oil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
Scramble eggs in bacon drippings.
Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.
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Salmon Spread
Ingredients:
8 oz. Cream cheese
6 oz. Smoked salmon
2 tsp. Fresh dill chopped
2 Tbsp. Fresh lemon juice
2 Tbsp. Scallions chopped
salt and pepper to taste
Combine all ingredients together and mix well. Chill at least 1 hour before serving.
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Tomato Mozarella Salad
Ingredients:
Tomatoes
Fresh mozzarella cheese, sliced
Fresh basil leaves
Overlap tomato and fresh mozzarella cheese slices with fresh basil leaves (optional) on serving platter or individual salad plates. Just before serving, drizzle with Herb Magic Vinaigrette
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White Christmas
Ingredients:
3 cups Rice Krispies (rice bubbles for you Aussies)
1 cup dessicated coconut
3/4 cup powdered milk
1/2 cup powdered sugar
60 g (2 oz) mixed candied fruit, chopped
60 g (2 oz) red and green candied cherries, chopped
1/4 cup raisins
125 g (4.5 oz) white vegetable shortening (Chopha or Crisco)
125 g (4.5 oz) white chocolate chips
Brush a 9 x 13" pan with oil. Line base and sides with paper. Combine Rice Krispies, coconut, powdered milk, powdered sugar, and all fruit in a large bowl. Chop up the shortening, place with the chocolate in the top of a double boiler over simmering water. Stir until mixture is melted and smooth. Combine chocolate and Rice Krispie mixture. Press into the prepared pan and refrigerate until set. Remove from the pan, allow to stand for 10 minutes. Cut into squares with a sharp knife.
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Zimtsterne
Ingredients:
makes about 35
2 cups finely ground unblanched almonds, plus 1/2 cup more as needed
1 1/2 tablespoons cinnamon
4 large egg whites
4 cups powdered sugar, sifted
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
granulated sugar (for rolling out)
Grease and flour several baking sheets and set aside. Combine the 2 cups of almonds with the cinnamon in a mixing bowl. Using an electric mixer, beat the egg whites until frothy and slightly thickened. Beat the powdered sugar into egg whites, 1/2 cup at a time, beating well between each addition. When all the powdered sugar has been added, beat the mixture 5 more minutes. Remove approximately two thirds of the egg white mixture and blend it together with the almonds. Cover the remaining egg white mixture with a damp cloth. Add the lemon juice and zest to the almond mixture and use your hand to blend all the ingredients together to form a cohesive mass. Allow the mixture to rest for 10 minutes. To test the consistency, try rolling out a small piece on a board dusted with granulated sugar. If it is too sticky to handle, add more ground almonds, by the tablespoon, until it is manageable. If the dough crumbles or falls apart, add a few drops of lemon juice and 1 tablespoon of the reserved egg whites. When the dough has reached the proper consistency, dust a pastry board lightly with granulated sugar. Shape the dough into a flat round and dust the surface lightly with sugar. Pat the dough out into a rectangle 3/8 inch thick. Remove the cloth from the reserved egg whites. Use a metal spatula to smooth an even coating of the glaze over the entire surface of the rectangle, just enough to cover it completely with white. To smooth the surface further, dip the spatula in hot water and run it across the glaze. Make sure you have not used up all the egg whites, as you will need a small amount to glaze the scraps after they have been re-rolled after you make your first cuts. Cover the egg whites again with the damp towel to prevent them from drying out. Fill a cup with hot water. Cut using a star-shaped cookie cutter dipped into the hot water each time you cut, leaving as little space between stars as possible. Place the stars on the prepared baking sheets, leaving 3/4 inch between each. Knead the scraps together; adding additional ground almonds so that the dough can be rolled out. Roll out, glaze, and cut as before. Allow to dry at room temperature, on the baking sheets, overnight. Preheat the oven to 275F. Bake one sheet at a time in the middle of the oven for 20 to 30 minutes, or until the stars are firm and the glaze has dried. Do not allow them to color. If they are browning, prop the oven door open with the handle of a wooden spoon. Remove the stars to a wire rack to cool completely before storing, at least 1 month, in airtight tins.
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Zucchini Bread
Ingredients:
1 8-ounce bottle Old Dutch Sweet-Sour Dressing
3 eggs
2 cups zucchini, grated
3 cups flour
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 cups sugar
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1 cup nuts, chopped
Mix Old Dutch Sweet-Sour Dressing with eggs, sugar, zucchini, and vanilla. Blend in the rest of the ingredients and pour batter into greased loaf pans. Bake at 325 degrees for 1-1/2 hours or until done.
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