Recipes

German Apple Cake

Greased 9×13 pan
Bake 1 hour at 350°

INGREDIENTS
Beat 3 small eggs until foamy
Add 1 cup salad oil
2 cups sugar
Beat some more
Add 2 cups flour
2 teaspoon cinnamon
1 teaspoon soda
1 teaspoon salt
1 teaspoon vanilla
4 cups sliced apples
1/2 to 1 cups chopped nuts.

FROSTING
1 package cream cheese
3 tablespoon smelted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla

Zucchini Fruit Bars

(From Bernice Kiefer Nagel who loved zucchini but it was never grown in the garden on the farm where she grew up.)

INGREDIENTS:

¾ cup butter
½ cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 ¾ cup flour
½ teaspoon salt
1 ½ teaspoon baking powder
¾ cup shredded coconut
¾ cup chopped dates
¾ cup raisins
2 cups unpared coarsely shredded zucchini.

DIRECTIONS:

Beat until creamy butter and both sugars. Add eggs and vanilla and beat until well blended. Sift together flour, salt and baking powder. Stir in coconut, dates, raisins and zucchini.

Spread the mixture into a greased 10×15-inch pan. Bake at 350° for 35-40 minutes or until top is richly brown.

TOPPING

INGREDIENTS:
1 tablespoon butter melted
¼ teaspoon cinnamon
2 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped nuts

Beat all ingredients except nuts together until well blended. Spread over warm bars evenly. Sprinkle finely chopped nuts on top.

Cool thoroughly and cut into bars.

Hirshonsaltz Keacha

(From Alice Kaseman)

INGREDIENTS:

3 eggs
1 1/2 cup sugar
1/2 cup soft butter
1/2 teaspoon vanilla
1/2 cup regular or sour milk
1/2 cup sour cream
1 tablespoon baking ammonia
5 1/2 cups flour

DIRECTIONS: Dissolve ammonia in milk. Mix all ingredients and let dough set overnight in a cool place.

Roll dough to 1/2-inch thickness on heavily floured board. Bake at 350° F oven for 10 minutes.

While still warm, frost with powdered sugar frosting and sprinkle with colored sugar or coconut. Plan at least 3 1/2 to 4 hours for baking and frosting.

NOTE: You can make your milk sour by adding 1/2 teaspoon of vinegar and allowing it to set at room temperature while you are assembling other ingredients. And, you can color your own sugar and/or coconut by shaking a little food coloring and sugar or coconut in a sealed jar or plastic container.

Pfeffernusse Cookies
(Peppernut Cookies)

(From LorRaine Rivinius in the Emmanuel Lutheran Kitchens cookbook, Gackle, ND, circa 1975)

INGREDIENTS:

4 cups sugar
3 cups honey
1 1/2 cups butter or Crisco (or 1/2 cups each)
6 beaten eggs
1 1/2 cup cold strong coffee
3 teaspoon soda
3 slightly rounded teaspoon baking powder
3 teaspoon salt
1 teaspoon black pepper
2 teaspoon cinnamon
2 teaspoon anise oil
2 teaspoon cloves
16 to 17 cups flour (that’s correct, about 10 pounds)

DIRECTIONS: Bring the first 3 ingredients to a boil, then cool. Add the following 11 ingredients and mix. Let dough set overnight. Make into balls, press down slightly and bake. While warm, roll in thin glaze of powdered sugar made from boiling water and anise oil. Drip on wire rack to cool.

Yeast Sponge Cake

(As made by Martha (Rott) Ringering b. 1901 Richville Twp, Logan Cnty, N. Dakota. Recipe by Connie Dahlke)

INGREDIENTS

  • 1/2 cup scalded milk, cooled to lukewarm
  • 1/4 cup lukewarm water
  • 1 tsp sugar
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup margarine
  • 1/2 tsp salt
  • 3 eggs
  • 1/8 tsp ground mace
  • zest from 1/2 lemon
  • 2 cups sifted all-purpose flour
  • 1 cup raisins
  • 1/2 cup chopped walnuts

DIRECTIONS: Dissolve yeast and sugar in lukewarm milk and water.  Stir in the 1 cup flour until smooth.  Set aside for 10 minutes to proof.  In medium mixing bowl, beat together the sugar, margarine and salt until creamy, then beat in the eggs, one at at time, until mixture is very smooth.  Beat in the yeast mixture, then fold in the mace, lemon zest and remaining flour just until all flour is moistened.  Fold in the raisins and chopped walnuts last.

Pour into greased tube pan, then let rise until nearly double in bulk.  Bake in 350° F oven for 45-50 minutes.  Cool, then ice with a thin icing or powdered sugar glaze.

Aunt Katie’s Potato Bread Recipe

(As copied from an original note sent to Alice Kaseman in 1989)

1. Boil 2 potatoes the size of eggs in a quart of water until dissolved.
2. Rice through a sieve and add another quart of water. Cool to lukewarm.
3. Add 1/2 cup sugar and a cake of yeast.
4. Stir until yeast is dissolved and add four cups flour.
5. Beat well and let sit for 15 minutes.
6. Add more flour, a tablespoon of salt and 2 tablespoons solid shortening until you have a stiff dough. Knead well and place in a greased bowl and allow to rise in a warm draft-free place. Punch down and let rise a second time. At this time you can shape loaves and allow them to rise until double. Or you can do that the third time around.

Baked at 375-degrees for 45 minutes.

PPS: Somebody said bread dough is like a baby. Keep it warm and you’ll have great results.

Martha’s Fruit Soup

As made by Martha (Rott) Ringering b. 1901 Richville Twp, Logan Cnty, N. Dakota.  Recipe by Connie Dahlke.

INGREDIENTS

  • 1 cup pitted dried prunes
  • 1 cup dried figs
  • 1 1/2 cups raisins
  • 1 cup mixed dried fruit (peaches, pears, apricots) cut to bite-size pieces
  • 6 cups water
  • 2 Tbsp flour
  • 1/3 cup water
  • 1/2 tsp cinnamon

Simmer dried fruit in water for 45-60 minutes, until all fruit is soft.  If desired, thicken slightly with 1-2 Tbsp flour stirred into a little cold water, then stir into hot soup.  May season with a little cinnamon, if desired.  Remove from heat.   Let stand 3-4 hours or overnight for flavors to blend well.  Serve cold.


German Potato Salad

by Carolyn Sperle, Napoleon, Logan County

INGREDIENTS

  • 6 medium potatoes, left whole and unpeeled
  • 1 onion diced
  • 1/4 cup vinegar
  • 1/2 cup vegetable oil
  • Pinch of sugar, salt and pepper to taste

DIRECTIONS: Boil potatoes until cooked, peel when cool. Slice. Mix in large bowl potatoes with onion, add oil and vinegar, toss gently, add sugar, salt and pepper, gently tossing until poatos are coated.

Serves 8.

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6 Responses to Recipes

  1. Mariann Krick says:

    One idea for your book is how to make horseradish. I love it, I have a horseradish plant, but cannot find any info on how to prepare it. This is a wonderful idea, as I love the German heritage etc I will definately be anxiously awaiting this cookbook.

    Like

  2. My Own Prune Cake – Mrs. Arnold Schmitt – Zeeland
    2 eggs
    1 cup sugar
    1 cup sour cream
    2 cups ordinatry flour
    1 tsp. soda, 1 tsp. baking powder, 1 tsp. cinnamon, 1/4 tsp. salt, 1/2 tsp. nutmeg
    1 tsp. vanilla
    1 cup prune juice
    1 cup stewed prunes
    Nuts – if desired
    Beat eggs and add the sugar and cream. Beat again. Sift together all dry ingredients, then alternate dry ingredients and prune juice to first mixture, also adding the vanilla. Last add the prunes. Stir up well. Preheat oven to 350 degrees. Bake 45 to 50 minutes. Top with brown sugar frosting.

    Like

  3. Pingback: German Apple Cake | Das Gute Essen

  4. Kathleen Bennett (BERTSCH) says:

    Love Prunes also…Love Prune Kuchen.

    Like

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