Granny's Smothered Chicken

Ingridients

1 quart vegetable oil for frying

1 (4 pound) chicken, cut into pieces

salt and pepper to taste

1 1/2 cups all-purpose flour

8 red potatoes, quartered

3 whole cloves

Directions

In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes.

Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'.

When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.

German Chicken

Ingridients

4 skinless, boneless chicken breast halves

1 cup barbecue sauce

22 ounces sauerkraut

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

Chocolate Sauerkraut Cake II

Ingridients

3/4 cup drained and chopped sauerkraut

1 1/2 cups buttermilk

2/3 cup butter

1 3/4 cups packed light brown sugar

2 teaspoons vanilla extract

2 eggs

2/3 cup unsweetened cocoa powder

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift cocoa, flour, baking powder, baking soda and salt together and set aside. In a separate small bowl, combine buttermilk with sauerkraut and set aside.

In a large bowl, cream butter, brown sugar and vanilla until light and fluffy. Add eggs and beat in. Add flour mixture alternately with sauerkraut mixture. Beat only until blended.

Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for about 45 minutes, or until toothpick inserted into cake comes out clean. Cool cake and frost with your favorite chocolate frosting.

Black Forest Cake II

Ingridients

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup shortening

1 1/2 cups white sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups buttermilk

1/2 cup kirschwasser

1/2 cup butter

3 1/2 cups confectioners' sugar

1 pinch salt

1 teaspoon strong brewed coffee

2 (14 ounce) cans pitted Bing cherries, drained

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1 tablespoon kirschwasser

1 (1 ounce) square semisweet chocolate

Directions

Prep 30 m

Cook 40 m

Ready In 2 h 10 m

Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.

Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.

Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.

In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.

In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Apple Kuchen

Ingridients

1 (18.25 ounce) package yellow cake mix

1/4 cup margarine, softened

1/2 cup flaked coconut

4 large Granny Smith apples

1/2 cup white sugar

1 teaspoon ground cinnamon

1 cup sour cream

1 egg

Directions

Prep 30 m

Cook 35 m

Ready In 1 h 5 m

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Peel, core, and cut each apple into 8 wedges. Set aside.

In a medium bowl, combine the cake mix, coconut and margarine until crumbly. Pat mixture lightly into prepared pan, building up the edges slightly to form a crust. Arrange the apple wedges on top.

Mix together the cinnamon and sugar and sprinkle over the apples and the cake mixture. In a small bowl, whisk together the egg and sour cream. Drizzle over the top of the cake.

Bake in the preheated oven for 35 minutes, or until the edges of the cake are golden and the apples are tender.

Bee Sting Cake (Bienenstich) II

Ingridients

1 5/8 cups all-purpose flour

1 tablespoon active dry yeast

2 tablespoons white sugar

1 pinch salt

3/4 cup lukewarm milk

3 tablespoons butter

3 tablespoons butter

1 1/2 tablespoons confectioners' sugar

1 tablespoon milk

5/8 cup sliced almonds

1 tablespoon honey (optional)

1 1/2 cups milk

1/3 cup cornstarch

1 tablespoon white sugar

1 egg, beaten

1 teaspoon almond extract

1 cup heavy whipping cream

1/2 tablespoon cream of tartar

Directions

Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter or margarine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.

Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.

Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.

Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.

Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar inn the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat, and stir in extract. Chill, covered, in refrigerator for at least 1 hour. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.

Cut the cooled almond crust bread into 1 1/4 x 2 inch rectangles. Slice each horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

German Apple Cake I

Ingridients

2 eggs

1 cup vegetable oil

2 cups white sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

4 cups apples - peeled, cored and diced

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch 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 F (175 degrees C) 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 Marble Cake

Ingridients

1 cup butter

1 1/2 cups white sugar

4 eggs

1 cup milk

1 teaspoon almond extract

3 1/4 cups all-purpose flour

1 tablespoon baking powder

1/8 teaspoon salt

1/4 cup unsweetened cocoa powder

3 tablespoons dark rum

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.

In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.

In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.

Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.

Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

German Christmas Gingerbread

Ingridients

1 cup butter, softened

2 cups packed brown sugar

3 eggs

2/3 cup honey

1/4 cup orange liqueur

1 cup sour cream

1/2 cup orange juice

1 2/3 cups all-purpose flour

1 cup whole wheat flour

4 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup raisins

1 cup blanched slivered almonds

Directions

Whisk together the flours, baking powder, and spices.

In a large bowl, cream the butter or margarine with the brown sugar. Beat in the eggs, then the honey, orange liqueur, sour cream, and orange juice. Beat the flour mixture into the creamed mixture, and then stir in the raisins and almonds. Turn batter into a greased and floured tube pan.

Bake cake at 350 degrees F (175 degrees C) for 80 minutes, or until it tests done with toothpick. Transfer to a rack to cool.

Battenburg Cake

Ingridients

1 cup butter, softened

1 cup white sugar

3 eggs

1/4 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

2 drops red food coloring

1 cup apricot preserves

2 cups ground almonds

3 cups confectioners' sugar

1 egg, room temperature

1 1/2 teaspoons lemon juice

1/4 teaspoon almond extract

Directions

Prep 30 m

Cook 30 m

Ready In 1 h 30 m

Cream butter and 1 cup sugar together. Beat in 3 eggs, one at a time. Mix in vanilla. Stir in flour, baking powder and salt gently. Add milk if needed.

Divide batter into 2 equal parts. Add food coloring to 1 part to make a deep pink color. Grease two 7 inch square pans. Spread batters into pans.

Bake at 350 degrees F (175 degrees C) until an inserted wooden pick comes out clean, about 25 to 30 minutes. Let stand in pans 5 minutes. Turn out on racks to cool.

Trim edges from both cakes. Cut each cake lengthwise into 4 strips as wide as the cake is thick. Trim to make strips match. Heat jam slightly. Spread on sides to glue 2 pink and 2 white strips together checkerboard fashion. Spread all 4 sides of completed cake with jam. Repeat with remaining pink and white stripes. Makes two cakes.

To Make Almond Paste: Mix almonds, confectioners' sugar, egg, lemon juice, and almond extract together. Knead until smooth, adding a bit of lemon juice or water if too dry to roll. Add only 1/2 teaspoon at a time. It will be stiff. Divide into 2 equal parts.

Roll 1/2 of paste 1/8 inch or so thick on a surface lightly dusted with confectioners' sugar. Cut to fit length of cake, and long enough to cover 4 sides leaving ends uncovered. Lay cake on one end of paste. Wrap to completely enclose all 4 sides of cake pinching paste to seal. Roll in granulated sugar. Place with seal underneath on serving plate, or store in plastic bag. Repeat for second cake. Chill. Slice thinly to serve.

Honey Cake II

Ingridients

Cake:

3 1/2 cups sifted all-purpose flour

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 1/2 teaspoons ground allspice

4 eggs

3/4 cup white sugar

4 tablespoons vegetable oil

2 cups honey

1/2 cup strong brewed coffee

1/2 cup blanched slivered almonds

1/2 cup raisins

2 tablespoons slivered almonds for topping

Glaze (Optional):

1 1/2 cups honey

2 tablespoons lemon juice

1/2 cup water

1/2 teaspoon lemon zest

Directions

Prep 25 m

Cook 1 h 5 m

Ready In 1 h 30 m

Preheat oven to 325 degrees F (165 degrees C). Oil two loaf pans and line bottoms with parchment paper; grease the parchment as well.

Sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. In a separate bowl, beat the eggs, gradually adding the sugar. Beat until thick and light in color, about 5 minutes. Beat in the oil, honey and coffee. Stir flour mixture into egg mixture. Chop the almonds coarsely and mix with raisins; stir into batter.

Divide batter between the two prepared loaf pans. Sprinkle with reserved slivered almonds.

Bake in preheated oven until a tester inserted in the center of each cake comes out clean, 65 to 75 minutes. Let cool 10 minutes and remove from pan.

To Make Glaze: combine 1 1/2 cups honey, lemon juice, lemon zest and water in a saucepan. Bring to a boil over medium-high heat. When glaze reaches a thick consistency, remove from heat and drizzle over warm cake.

Honey Cake I

Ingridients

4 eggs, separated

3/4 cup white sugar

1 cup honey

1/3 cup vegetable oil

3 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

3 teaspoons instant coffee granules

1 cup hot water

Directions

Mix coffee in hot water, and then cool.

In a large bowl, beat the yolks with the sugar until creamy. Add the oil and then the honey, beating after each addition. Beat until the mixture is smooth and creamy.

Sift and then measure 3 cups of flour. Combine with salt, baking powder, baking soda, and spices. Add these dry ingredients alternately with the coffee to the honey mixture, stirring only until blended. Do not overmix.

Whip egg whites until stiff. Fold in three additions into the batter. Pour into 2 greased 8 inch square pans.

Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Bee Sting Cake (Bienenstich) I

Ingridients

2 (.25 ounce) packages active dry yeast

1/4 cup warm water

3/4 cup unsalted butter, softened

3/4 cup white sugar

2 eggs, room temperature

3 egg yolks

1/2 teaspoon salt

1/2 cup warm milk

2 teaspoons vanilla extract

1/2 cup sour cream, room temperature

4 cups all-purpose flour

2 tablespoons unsalted butter, melted

2/3 cup packed light brown sugar

6 tablespoons unsalted butter

3/8 cup heavy whipping cream

3/8 cup honey

1/4 cup lemon juice

5/8 cup sliced almonds

2 cups pastry cream

Directions

Prep 30 m

Cook 1 h Ready In 1 h 30 m

Combine the yeast, and the warm water; set aside to proof for 5 minutes.

Cream 3/4 cup butter and sugar until light. Beat in the eggs and yolks one at a time. Add the vanilla, milk, sour cream, and yeast. Beat until smooth. Add the flour a little at a time to form a soft dough. Add all of the flour, and continue to beat until elastic, about 8 minutes. Place dough into an oiled bowl, cover and place in a warm spot until doubled in size, about 50 minutes. Can be placed in the refrigerator overnight instead.

Beat down the dough, and divide into two pieces. Place each in a buttered 9 inch square pan. Brush the top of each with 1 tablespoon of the melted butter. Cover and let rise until doubled.

For the glaze, place the brown sugar, 6 tablespoons butter, cream, and honey in a saucepan over medium heat. Bring to a boil, and stir until the sugar dissolves. Boil for 30 seconds. Remove from heat; add the lemon juice and almonds. Let cool slightly. Drizzle the warm glaze, not hot, over each of the cakes.

Bake at 375 degrees F (190 degrees C) for 30 minutes, or until the nuts are golden. Cool on a rack.

Split the cakes lengthwise using a serrated knife, and fill with the pastry cream. Sandwich cakes back together and serve.

Rivel Kuchen

Ingridients

1 (.25 ounce) package active dry yeast

1/4 cup warm water

1 teaspoon white sugar

2 cups milk

1/2 cup white sugar

1/2 cup shortening

2 teaspoons salt

2 eggs, beaten

7 cups all-purpose flour

1 1/2 cups white sugar

3 cups water

3 tablespoons all-purpose flour

3/4 cup milk

1 1/2 teaspoons ground allspice

1 cup all-purpose flour

1/4 cup butter

1 tablespoon white sugar

1/4 teaspoon ground cinnamon

Directions

Dissolve yeast in 1/4 cup warm water to which 1 teaspoon of sugar has been added.

Scald 2 cups milk; add 1/2 cup sugar, shortening and salt. Cool to lukewarm. Beat in eggs. Add flour enough to make medium thick batter and beat well. Add beaten eggs and dissolved yeast, beat well. Stir in the remaining flour. When too thick to mix by spoon, pour onto floured board. Knead dough until smooth and elastic.

Put dough into greased bowl, and let rise until double in size. Divide into 2 parts. Knead each down, and roll out to fit 13 X 9 inch pan.

Put 1 1/2 cup sugar into heavy skillet and brown, stirring all the time. Add 3 cups water. Cook until sugar is dissolved. Sir together 3 tablespoons flour and 3/4 cup milk; add to the sugar water. Cook until mixture is thick like gravy. Cool. Add allspice. Spread on unbaked coffee cakes.

Mix 1 cup flour, 1/4 cup butter or margarine, 1 tablespoon sugar, and cinnamon until crumbly. Sprinkle rivels mixture over coffee cake.

Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown.

Holly's Black Forest Cake

Ingridients

2 cups all-purpose flour

1 3/4 cups white sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 1/3 cups water

1/2 cup shortening

2 1/2 teaspoons vanilla extract

2 eggs

3 (1 ounce) squares unsweetened chocolate, melted

1/3 cup butter

4 1/2 cups sifted confectioners' sugar

1/4 cup milk

1/2 cup unsweetened cocoa powder

1 (16.5 ounce) can pitted dark sweet cherries, drained with juice reserved

1 tablespoon cornstarch

6 teaspoons orange liqueur

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2- 8 or 9 inch round cake pans.

In a medium sized bowl combine flour, white sugar, baking powder, baking soda and salt. Add water, shortening, and 1 teaspoon vanilla. Beat with an electric mixer on low to medium speed until combined. Then beat on high speed for 2 minutes. Add eggs and melted chocolate and beat 2 minutes more. Pour batter into prepared pans.

Bake for 30 to 35 minutes. Cool cakes on a wire rack for 10 minutes. Remove cakes from pans and let cool thoroughly on a wire rack.

To Make Frosting: Beat butter until fluffy. Gradually add 2 cups of confectioner's sugar and the cocoa. Beat well than add the milk, and 1 1/2 teaspoons vanilla extract. Beat in the remaining confectioner's sugar and any additional milk as needed for spreadability.

To Make Filling: Drain cherries reserving 2/3 cup of the liquid. In a medium sauce pan combine reserved liquid and cornstarch, add fruit. Cook over medium heat and stir until thickened and bubbly. Cook and stir for more 2 minutes and then stir in the orange or cherry liqueur. Remove from heat cover and cool without stirring.

Arrange one cake layer on a serving dish and spread the cooled cherry filling over the top (reserve some cherries for a garnish for top of cake). Place second layer on top filling and frost sides and top of cake with frosting.