Pfeffernusse!

makes about 3 dozen

Ingredients:

• 1/2 c molasses
• 1/4 c honey
• 1/4 c shortening
• 1/4 c margarine
• 2 eggs
• 4 c flour
• 3/4 c white sugar
• 1/2 c brown sugar
• 1 1/2 t ground cardamom
• 1 t ground nutmeg
• 1 t ground cloves
• 1 t ground ginger
• 2 t anise extract
• 2 t ground cinnamon
• 1 1/2 t baking soda
• 1 t ground black pepper
• 1/2 t salt
• 1 c confectioners' sugar for dusting

Directions:

1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

German Apple Cake

from my friend Michael

Serves: 24
 
Ingredients:
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 4 cups apples – peeled, cored and diced
 
Directions:
• Preheat oven to 350 degrees. Grease and flour one 9x13” cake pan.
• In a mixing bowl, beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour, salt, baking soda and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool, serve with a dusting of confectioners’ sugar or with a cream cheese frosting.

German Pot roast

From my friend Ryan, Danke!

Serves 8

Ingredients:
1 (2 1/2-3 lb) boneless beef chuck roast
1 T cooking oil
2 c sliced carrots (2)
2 c chopped onions (2 large)
1 c sliced celery (2 stalks)
1/2 c chopped kosher dill pickle (or to taste)
1/2 c dry red wine or 1/2 c beef broth
1/3 c German mustard
1/2 t fresh coarse ground black pepper
1/4 t ground cloves
2 bay leaves
2 T all-purpose flour
2 T dry red wine or 2 T beef broth
hot cooked spaetzle noodles or cooked noodles
snipped fresh parsley (optional)
minced garlic to taste 2-3 cloves(optional)

Directions:
1 Trim fat from meat.
2 If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
3 In a large skillet brown the meat on all sides in hot oil and drain fat.
4 In the cooker, combine the carrots, onions, celery, and pickles.
5 Place the meat on top of vegetables.
6 In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves (and garlic if desired).
7 Pour over meat and vegetables in cooker.
8 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
9 Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.

FOR GRAVY:.
Transfer vegetables and cooking liquid to a 2-quart saucepan. Skim fat and discard bay leaves. In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle. If desired, sprinkle with parsley.

German Potato Salad

(From Family Circle All-Time Favorite Recipes)

Serves 12

Ingredients:
3 lbs potatoes, cut into 1/2 inch pieces
6 slices bacon
1 large onion, chopped (or to taste)
3 T cider vinegar
1 t salt
1/4 t black pepper (preferably freshly ground)
3 hard-cooked eggs, shelled
1/2 c chopped sweet gherkin

Dressing ingredients:
2 T flour
2 T sugar
1 t salt
1 t dry mustard
1/4 t black pepper
3/4 c water
1/4 c cider vinegar

Directions:
1. Cook potatoes in boiling lightly salted water until tender (about 10 minutes). Drain

2. Meanwhile, cook bacon in medium sized skillet over medium heat 6-8 minutes or until crisp; reserve fat to use in dressing (you should have about 3 T). Crumble bacon.

3. Place onion, vinegar, salt, and pepper in large bowl. Add potatoes, tossing well to coat with seasonings.

4. Remove yolks from hard-cooked eggs. Place in a small bowl bowl and mash. Coarsely chop whites; reserve separately, along with gherkins.

5. Prepare dressing: Heat reserved fat in skillet over medium heat. Stir in flour; cook, stirring 1 minute. Stir in sugar, salt, dry mustard and pepper. Stir in water and vinegar. Bring mixture to simmering; cook 1 minute, stirring constantly. Remove from heat. Stir in mashed egg yolks, until smooth.

6. Add dressing to potatoes; toss to mix. Stir in chopped egg whites and gherkins. Sprinkle with bacon. Serve warm or at room temperature.