Tag Archive for: Recipe
German Flammkuchen
Ingredients
Dough
- 2 1/2 cups flour
- 1 tsp sugar
- 2 tsp salt
- 4 tbsp vegetable oil
- 1 cup water lukewarm
Toppings
- 1 red onion
- 1 cup cacon
- 1/2 cup sour cream
- 1/2 cup cream cheese
- 1 cup grated cheese
Instructions
- Combine all ingredients for dough and knead well for about 5 to 10 minutes. Let the dough rest for about 30 minutes.
- Mix cream cheese with sour cream.
- Thinly slice onion and bacon.
- Roll out dough as thinly as possible. Transfer to baking sheet.
- Preheat oven to 450F.
- Thinly spread the mixture of cream cheese and sour cream over the dough, just like pizza sauce.
- Spread all other ingredients evenly on top. Finish with grated cheese.
- Bake for 12 to 15 minutes. It is done when crisp and golden brown. The edges should almost be burned.
- Enjoy with side salad and a glass of white wine.
Finnish Snellman Bars
Ingredients
Bottom layer:
- 1 1/3 cups butter
- 1 ¼ cups sugar
- 1 large egg
- 4 1/3 cups flour
- 3 tsp baking powder
- Between 1/2 and 1 cup of lingenberry preserves
Topping:
- 2/3 cup oats
- 1/3 cup sugar
- 1/2 tsp vanilla
- ¼ cup butter
Instructions
- Mix the ingredients for the bottom layer and press into a large, greased, jellyroll pan.
- Spread the preserves quite thinly over the bottom layer. If you can't find lingenberry preserves, any not-too-sweet berry preserves will work.
- Combine the topping ingredients and sprinkle over preserves.
- Bake at 350 degrees for about 30 minutes or until done.
Notes
Snellman is Marika's family name. This is a family recipe from the Swedish-speaking part of Finland, along the northwestern coast of the Gulf of Bothnia. Lingenberries are very common here, but you can use other berry preserves. Coffee & Cake are an important part of Finnish culture, and these bars are a perfect accompaniment to a good cup of strong coffee!
Navajo - Hopi Tea | Greenthread Tea
Ingredients
- Greenthread Tea
- Water
- Sugar or honey optional"
Instructions
- Boil a bundle of herb/tream in 6 cups of water for 5 minutes.
- Add sugar or honey if desired.
Notes
The Greenthread (Thelesperma Filifolium) herb is harvested as the flower buds open, cutting it at 2-3 inches above the soil to allow for regrowth in the next season. The cuttings are washed and then dried. The dried cuttings are folded into 4 inch bundles, weighing approx 6 grams each.
Najavo Tea is available in bundles or in tea bags through Valley Trading Post or Navajo Agricultural Products Industry (NAPI)."
Russia Cheese Garlic Spread
Ingredients
- 1 lb finely shredded cheese gouda or smoked cheese works well; not mozzarella
- 6 large cloves of garlic
- 1 ½ - 2 cups mayonnaise
- French bread
- Dill and parsley for garnish
- Salt to taste
Instructions
- Shred cheese.
- Press or mince the garlic and add it to the cheese.
- Add mayonnaise and mix well. If the spread is too thick, add a little boiling water.
- Serve on a slice of bread and garnish with dill or parsley.
Sophia's Chocolate Cake
Ingredients
- 7 oz. dark chocolate
- Scant cup of butter
- ½ cup + 2 Tbsp flour
- 1 cup sugar
- 4 eggs
Instructions
- Preheat the oven to 350 degrees.
- Grease a round cake pan (about 10 in.).
- In a pan melt the butter and chocolate until fully melted and set aside to let it cool off slightly.
- In the meantime, mix the flour, sugar and eggs until well combined. Now add the chocolate mix and stir again till smooth. Pour the mixture into your baking pan and bake for 20-25 minutes. When the cake is done it should still be moist at the center.
- Decorate as desired.
Judith's German Layer Cake
Ingredients
- Cake batter:
- Generous ¾ cup sugar
- 3 eggs
- ¾ cup vegetable oil
- ¾ cup milk
- Scant 2 ¼ cups flour
- 1 Tbsp baking powder
- 1 Tbsp cocoa
- 1 Tbsp milk
- 1 cup sour cherries drained
Cream:
- 1 package vanilla pudding not instant
- 1 2/3 cup milk
- 2 Tbsp sugar
- 16 Tbsp 2 sticks butter, softened
Glaze:
- 7 oz. dark chocolate
- 2 Tbsp Nutella
- 1 Tbsp vegetable oil
Instructions
For the cream:
- Mix together the pudding, sugar, and ¼ cup of the milk. Bring the rest of the milk to a boil. Stir in the pudding mix and bring back to a boil. Pour the pudding into a bowl and cover with plastic wrap to prevent a skin from forming. Let the pudding cool at room temperature.
- Cream the softened butter. Then stir the room temperature pudding mixture into the butter a spoonful at a time. Set the cream mixture aside.
For the cake:
- Cream the sugar and eggs. Beat in the oil. Stir together the flour and baking powder. Add the flour mixture alternately with the milk to the batter.
- Pour half of the batter into a greased jelly roll pan.
- Mix the cocoa powder and the 1 tablespoon of milk into the second half of the cake batter. Pour the chocolate half of the batter very carefully over the white batter already in the pan.
- Sprinkle the cherries over the chocolate batter.
- Bake for 25-30 minutes in a 350 degree oven.
- Let the cake cool completely. When it is cool, spread the cream mixture over the cake.
For the glaze:
- Melt the dark chocolate in a hot water bath. Stir in the oil and Nutella to make a smooth glaze. Carefully spread the glaze over the top of the cake.
- Store the cake in the refrigerator.
Russian Borsch
Ingredients
- 1 large pot about 25 servings
- 1.5 lbs beef chuck roast
- 3 medium beets
- 3 large carrots
- 1 brown onion
- 3 large potatoes
- 1/2 head cabbage
- 2 bay leaves
- 3 Tbsp salt
- 2 Tbsp black pepper
- 2-2.5 gallons water
- 6 oz can tomato paste
- vegetable oil for frying
- Sour cream fresh parsley, fresh dill for topping.
Instructions
- Add the water and bay leaves to a large pot. Bring the water to a boil.
- Meanwhile, coat the beef roast with approximately 2 Tbsp of the salt and the pepper. When the water starts to boil, add the roast and reduce heat down to a simmer. Simmer for about 1 hour.
- While the beef is boiling, peel and shred the beets and carrots. Fry the beets and carrots in vegetable oil until slightly reduced, about 10 minutes. Dice the onion, add it to the beets and carrots and fry until tender.
- Peel the potatoes and cut into bite-sized chunks. Finely chop the cabbage.
- When the 1 hour is up, remove the beef from the pot and add the potatoes and cabbage into the pot. Let boil until the potatoes are fork-tender. Meanwhile, cut the beef into bite-sized chunks.
- When the potatoes are done, add the beef, tomato paste, and beet mixture to the pot. Simmer at least 10 minutes. Meanwhile, chop the fresh parsley and dill for garnish.
- Taste and add the remaining 1 Tbsp salt or more as needed. Serve immediately topped with fresh parsley and dill and a dollop of sour cream.
Notes
You may want to wear rubber gloves while handling the beets to prevent staining your hands, especially if shredding by hand. Rinse any stains with cold water. I recommend Yukon or red potatoes for this recipe.
German Black Forest Cherry Cupcakes
Ingredients
For the batter:
- 3 ½ ounces dark chocolate
- ½ cup butter softened
- 12 ounces sour cherries about 2 cups
- ¾ cup sugar
- 1 tsp vanilla
- 3 eggs
- 1 ½ cups + 2 Tbsp flour
- 2 tsp baking powder
For the frosting and decorations:
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- Chocolate sprinkles and cherries for decorating
Instructions
- Preheat oven to 350 degrees. Place muffin cups on a baking sheet or grease a muffin tin. Melt the dark chocolate and butter over a hot water bath. Drain the sour cherries well.
- Let the chocolate-butter mixture cool briefly, then mix with the sugar and vanilla. Gradually mix in the eggs. Stir together the salt, flour, and baking powder and add to the batter. Reserve a few cherries for decorating the cupcakes. Fold the rest into the batter. Then fill the muffin cups evenly with batter. Bake for about 30 minutes. Let cool completely.
- Beat the whipping cream with powdered sugar until stiff peaks form. Pipe the cream into a piping bag and decorate the cupcakes with it. Finally, garnish with chocolate sprinkles and the remaining cherries.
Russian Crab Salad
Ingredients
- 16 oz. imitation crab sticks diced
- 2 hard-boiled eggs diced
- 1 can corn drained
- Green onions finely diced
- Fresh dill minced
- Mayonnaise
- Salt & pepper
Instructions
- Mix together the crab, eggs, corn, green onions, and dill. Stir in mayonnaise to taste. Add in salt, if needed. Enjoy!
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