Spinach Salad
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Home-made Irish Creme Liqueur
Here is a recipe, which will transport you into the right holiday spirit. It is a calorie bomb, but what soft and sweet liqueur isn't? It is a favorite of ours in any time of the year....
As all recipes with alcohol, it is up to the reader to consume it, I am not recommending it generally - and there are many members of "AA" out there. We are Germans and are exceptionally healthy in our advanced age...why? We have a Rum pure and Red Wine every day, when very thirsty a good beer.......Not when we know we have to drive the car, of course.
But now the recipe:
1 3/4 cups of Whiskey ( but you can take any spirit)
1 can Sweetened Condensed Milk (not evaporated milk)
1 cup (1/2 pint) Heavy Whipping Creme
4 whole eggs
2 tablespoons Chocolate Sirup
2 teaspoons Instant Coffee granules
1 teaspoon Vanille Extract
1 teaspoon Almond Extract
Put all ingredients into a Blender and mix well and bottle or contain it otherwise, but tightly sealed. It is holding up in the refrigerator for up to one month, not longer because of the fresh eggs used. Please, shake well before dispensing.
Cheers to all !
Karin's Koenigsberger Klopse
(Meat Dumplings in sweet/sour sauce - as Karin cooks it..)
Dumplings:
Ground Beef, 2 Eggs, 1 medium Onion, Pepper, Salt, Breadcrumbs Italian Style, some Water. Mix it with your hands until dumpling can be formed. Put as much cold water into a pot as you think the dumplings need to be covered. Add the following spices to the water:
Salt, Bay Leaves (after cooking to be removed..) or Ground Bay Leaves, Ground Cloves, Allspice. Bring to a boil and add the dumplings. It needs to be cooked on a lower temp about 20 - 25 min. depending on the size of the dumplings. ( Cut one and check whether they are done). Then take the dumplings out in order to make the
Sauce :
Thicken with flour mixed with a can of Evaporated Milk. The Sauce should be a little thicker than usual. Add Lemon Juice and Sugar until it is up to your taste. Add about 1.5 to 2 fl. oz of Kapers with a little of the brine and at last add 2 beaten Egg Yolks at the end of this creation, which give the sauce a hint of color and give it a smooth texture. Don't forget to stir frequently in order not to burn it.
Now you put the Dumplings into the sauce and let it stand for a little while before serving to heat the dumplings up.
You can choose any side dish according to your diet plans or personal references, even slices of toast will do.
If you want it served over Potatoes, like we do, peel potatoes, cut them into halfs and set on with cold water and salt and let them cook for 20-25 min. When done, discard the water, let them dry out for a minute and shake them a little.
Both pots are done at the same time when put on at the same time - just about......
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Please, forgive me, if this seems confusing to you, I might be good in cooking but not in writing down recipes, besides - I never measure anything.
(Meat Dumplings in sweet/sour sauce - as Karin cooks it..)
Dumplings:
Ground Beef, 2 Eggs, 1 medium Onion, Pepper, Salt, Breadcrumbs Italian Style, some Water. Mix it with your hands until dumpling can be formed. Put as much cold water into a pot as you think the dumplings need to be covered. Add the following spices to the water:
Salt, Bay Leaves (after cooking to be removed..) or Ground Bay Leaves, Ground Cloves, Allspice. Bring to a boil and add the dumplings. It needs to be cooked on a lower temp about 20 - 25 min. depending on the size of the dumplings. ( Cut one and check whether they are done). Then take the dumplings out in order to make the
Sauce :
Thicken with flour mixed with a can of Evaporated Milk. The Sauce should be a little thicker than usual. Add Lemon Juice and Sugar until it is up to your taste. Add about 1.5 to 2 fl. oz of Kapers with a little of the brine and at last add 2 beaten Egg Yolks at the end of this creation, which give the sauce a hint of color and give it a smooth texture. Don't forget to stir frequently in order not to burn it.
Now you put the Dumplings into the sauce and let it stand for a little while before serving to heat the dumplings up.
You can choose any side dish according to your diet plans or personal references, even slices of toast will do.
If you want it served over Potatoes, like we do, peel potatoes, cut them into halfs and set on with cold water and salt and let them cook for 20-25 min. When done, discard the water, let them dry out for a minute and shake them a little.
Both pots are done at the same time when put on at the same time - just about......
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Please, forgive me, if this seems confusing to you, I might be good in cooking but not in writing down recipes, besides - I never measure anything.
Advokaat Egg Liqueur
Ingredients:
2 eggs
2 egg yolks
250 g / 8 1/2 oz powdered sugar
1/8 l / 4 1/2 oz alcohol ( brandy, vodka, rum, whisky )
300 g / 10 oz whipping cream
Serves 8 - 226 cal per serving
Prep-time: 10 min. - Total-time: 10 min.
Put 2 very fresh large eggs or 3 small eggs and equal number of egg yolks in a mixing bowl. Whisk until frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs. Add the alcohol and stir well. Beat the cold whipping cream until slightly stiff and add to the egg liqueur. The egg liqueur is ready to serve instantly. Shake the bottle well before each serving because the alcohol separates from the eggs after a while. You can keep the egg liqueur for a few days in the refrigerator. Make sure the bottle was very clean or sterile.
2 eggs
2 egg yolks
250 g / 8 1/2 oz powdered sugar
1/8 l / 4 1/2 oz alcohol ( brandy, vodka, rum, whisky )
300 g / 10 oz whipping cream
Serves 8 - 226 cal per serving
Prep-time: 10 min. - Total-time: 10 min.
Put 2 very fresh large eggs or 3 small eggs and equal number of egg yolks in a mixing bowl. Whisk until frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs. Add the alcohol and stir well. Beat the cold whipping cream until slightly stiff and add to the egg liqueur. The egg liqueur is ready to serve instantly. Shake the bottle well before each serving because the alcohol separates from the eggs after a while. You can keep the egg liqueur for a few days in the refrigerator. Make sure the bottle was very clean or sterile.
Coffee Liqueur using Instant Coffee
- 1 ½ Cups of Water
- 1 ½ Cups of Brown Sugar
- 1/4 Cup of Instant Coffee
- 1 Tablespoon of Pure Vanilla Extract
- 1 ½ Cups of Vodka
You can use any instant coffee of your choice. It could be regular instant coffee or decaffeinated instant coffee.
Dissolve the brown sugar in a pan with hot water. Add instant coffee and mix well. Let it cool down. Pour coffee into a jar. Add the pure vanilla extract and vodka. Stir well.
Scharffenberger Cocoa Liqueur
1/4 cup unsweetened cocoa powder
1 cup boiling water
1 cup granulated sugar
1 cup water
1 cup vodka
3/4 cup heavy cream, for topping
Directions:
In a bowl, dissolve cocoa powder in boiling water.
In a saucepan, bring sugar and water to a simmer, stirring until sugar is dissolved.
Add sugar syrup to cocoa syrup. Strain through a fine-mesh sieve into a jar with a lid. Add the vodka, cover and refrigerate over night. (It will keep up to a month, but will lose potency over time.).
To serve, stir well and strain again through a fine-mesh sieve into a martini glass, 2/3 full. Top with lightly-sweetened whipped cream, or float heavy cream on top. (Hold a spoon with the bowl down and the edge almost touching the liqueur in the glass. Pour the cream slowly over the back of the spoon until a layer 1/8 to 1/4 inch deep floats on top of the liqueur.) Garnish with cocoa nibs or chocolate shavings.
The recipe is from Scharffenberger - I myself ignore the fancy stuff and the heavy cream.
Sometimes I cook strong cocoa with milk and sugar and add Rum or Whiskey into the mug. Works for me.......
Potato Pancakes
Do you want the easiest and fastest method, without having your fingertips bleeding? Here it is:
4 white potatoes
4 large eggs
1,5 tsp. salt
1,5 tsp. onion powder
1 tbsp. flour
olive oil
Wash the potatoes and make sure that no bad spots are left by cutting those out. Leave the skin on! That makes the meal more healthy and tasty. Put your Mixer on the table and proceed as follows:
Put the contents of one egg into the mixer, take one potato and cut it into small pieces right into the mixer.Start the mixer on "Grate" for a couple of seconds, then go to "Blend" until the potatoes are ground. Empty the mixer content into a medium sized bowl. Do the same with the other eggs and potatoes. Put the salt and onion powder into the mush and mix it, then add the flower and mix it very good.
Heat up the pans on the stove and then add the olive oil. ( Note: if you add the olive oil before heating up the pans, the benefits of the oil will be destroyed). Take one dinner spoonful at a time of that dough into the pan and flatten slightly. Put the flames on medium heat and let it brown - the more oil you have in the pan, the more crispier the pancakes turn out. Flip them over to brown the other side, repeat, if you have to, until there are dark golden brown. They have to be eaten right away, while you are still baking because the crispness diminishes when you store them. The cook eats last.
If you think that 4 potatoes is too much, think again, the heavenly smell of the pancakes will draw all persons of your household to the table and probably the next door neighbors. That happened to me in our RV Resort, every camper passing by got one, and on that day there were exceptionally high number of persons just strolling by, asking: "What are you cooking??" By the way, the recipe given makes 32 pancakes. You don't need any other item to make it a meal, a fresh cup of coffee, maybe, and some fruit. If your diet plan allows it, you can put sugar on it. Enjoy!! The leftovers can be eaten cold.
Dried Fruit Cake
Are you familiar with the Fruit Cake Mix (preserved dried fruit) you can buy at Walmart or other Grocery Stores? I like to use those when I bake the following cake. But you can use up whatever you have on fruit, like dried cranberries, green and red preserved cherries, dried pineapple etc. Here is the recipe with the ingredients I use:
1 cup coursely shopped nuts (any kind)
1/2 cup raisins (golden or dark)
2 cups Fruit Cake Mix (Sunripe Fruit Products)
1/2 cup dried pineapple
1/2 cup Rum
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2 cups flour
1/2 tsp. baking powder
3/4 cup granulated sugar
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1/2 cup unsalted butter
1 tsp. vanille
3 eggs - beaten
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Combine the nuts, fruits and the RUM in a bowl, cover, and let stand for about 12 hours, stirring it several times.
In a large bowl, combine the flower, sugar and baking powder. Add the fruit mixture and stir with your hands to coat evenly.
Heat the butter in the microwave for 30 seconds and add to the beaten eggs and Vanille. Fold this mixture into the batter with a rubber spatula. Spoon the batter into the prepared loaf pan - 8x4x3 - (greased and lined with parchment paper). You had the oven preheated to 350 degr.F., and the cake will be ready in one hour or until a wooden skewer inserted in the center comes out clean. Let cool in the pan for 10 minutes, then remove and peel off the parchment paper. Let the cake cool completely on a wire rack.
Karin's Sauerkraut
When we lived in Florence, AZ, I had to bring it to almost every Potluck Dinner because our fellow campers were expecting it. I usually don't measure any ingredients, but it is easier for you when I give you the portions. At first the ingredients:
4 thin slices of Bacon - minced
4 tbsp. Brown Sugar
1 can (14,5 oz) of Sauerkraut- well drained
1 cup Water
1 tbsp. Minced Garlic ( or 1 clove fresh)
1/2 Apple, medium-sized - minced.
Fry the Bacon in a medium -sized pot until crunchy. Add the Brown Sugar, stir it for a while and add the other ingredients. Stir and cover with a lid and let it cook on Low for an hour or more, depending on your preferences. Check it frequently, stir and add some water if necessary, so it would not burn. Buy enough cans, I think you will find that you need more next time. Multiply all ingredients according to the numbers of cans you need. For a potluck dinner I took at least 4 cans, depending on the number of participants. I hope you really like it.
Sweet & Sour Lentils
Ingredients:
2 c of lentils.
4 thick slices of bacon
2 tbsp. flour
1 tsp. salt
2 tbsp. sugar
1/4 c. vinegar
Bring about one gal of water to a boil, add a little salt and the lentils and let it cook on Low until the lentils are tender( at least 20 min.) or still have a little bite, according to your preference. If you think that you will have leftover lentils, don't despair. You can eat them cold mixed into a salad, you can add it to a stew or add it to bread dough. When the lentils are done and you are ready to eat, drain them in a sifter or colander.
To make the sauce, you dice the bacon, put it into a pan and let it brown while stirring it. Then you add the flour, stir and add 3 cups of cold tap water and stir with a whisker to let it thicken. Meanwhile add the vinegar and sugar and a little salt. Stir constantly until the sauce is fully done, It should have a thick consistency. Feel free to add a bit more of each spice according to your taste.
Arrange the lentils in the middle of the dish and spoon or pour the sauce over it. Be generous. The sugar can be substituted with a sweetener if you are a diabetic. You will not need a dessert, because it almost tastes like one. Maybe a green leaf salad makes the meal complete.
I learned this recipe from my mother and it is still a family favorite.
2 c of lentils.
4 thick slices of bacon
2 tbsp. flour
1 tsp. salt
2 tbsp. sugar
1/4 c. vinegar
Bring about one gal of water to a boil, add a little salt and the lentils and let it cook on Low until the lentils are tender( at least 20 min.) or still have a little bite, according to your preference. If you think that you will have leftover lentils, don't despair. You can eat them cold mixed into a salad, you can add it to a stew or add it to bread dough. When the lentils are done and you are ready to eat, drain them in a sifter or colander.
To make the sauce, you dice the bacon, put it into a pan and let it brown while stirring it. Then you add the flour, stir and add 3 cups of cold tap water and stir with a whisker to let it thicken. Meanwhile add the vinegar and sugar and a little salt. Stir constantly until the sauce is fully done, It should have a thick consistency. Feel free to add a bit more of each spice according to your taste.
Arrange the lentils in the middle of the dish and spoon or pour the sauce over it. Be generous. The sugar can be substituted with a sweetener if you are a diabetic. You will not need a dessert, because it almost tastes like one. Maybe a green leaf salad makes the meal complete.
I learned this recipe from my mother and it is still a family favorite.
Potato Salad
Since I never measure anything, it would be very hard for me to give you the exact amounts of ingredients. Please, don't be shy when it comes to the spices. You simply taste it in between and decide for yourself how much to take of each. Make the mixture extra spicy because the potatoes will absorb much of it.
The salad will be best to make when you cook the unpeeled potatoes the day you will use them and peel them when they are still warm. You slice the potatoes and add them to the mixture of the ingredients below and mix thoroughly with your well washed hands, in order not to break up the slices.
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Cooked potatoes - peeled and sliced
Miracle Whip
Mustard from the bottle
Green Onions - sliced
Pickled cucumbers - any type you like - diced
Apples, peeled, cored and diced
Seasoned salt
Celery salt
Pepper
Fresh parsley - or dried
If you like cooked eggs, you can garnish the dish with quarters of hard boiled eggs. Another possibility is garnishing with anchovis - or both of those together! Hhhhmmm!!
German "Fleischsalat"
For this recipe you need only 3 ingredients:
Bologna of any kind
Miracle Whip
Relish or Pickled Cucumbers
The sausage is cut up in mini strips, as small as possible, of about 1/2 inch length and the Pickled Cucumbers have to be minced also. I used Relish and I think the taste of it enhances the already spiced-up mayo taste of the Miracle Whip and is less work. You mix these 3 ingredients together - the amounts are up to you - you simply have to taste it in between or have to concider your diet plans.
I always make home-made bread ( per bread machine), but you can take any bread of your liking and spread the Fleischsalat generously on the slices. It is finger-licking good!
One- Bowl Apple Cake