Zwetschgenknoedel

500 gr Mehl

500 gr Magerquark

100 gr Margarine

1 Ei + 1 Dotter

3 EL Zucker

1 Prise Salz

In leicht gesalzenem, siedendem Wasser 8 bis 10 Minuten ziehen lassen, mit Semmelbroeseln und zerlassener Butter servieren

Roger's Cashew Curry

8 chicken tenderloins

2 Tbsp coconut oil

1 can coconut milk

1 1/2 Tbsp red curry paste

2 bell peppers, different colors, cut into strips, then thirds

5 celery stalks, sliced 1/4 inch thick

2-3 handfuls of cashew nuts

8 oz mushrooms

cooked rice

Saute chicken in 1 Tbsp of coconut oil until done, dice. Return to pan and add coconut milk and curry paste and simmer for 5 minutes. Add peppers and celery stalks, simmer for 3 minutes, add cashews and simmer for 1 minute, add mushrooms and simmer for one more minute. Thicken sauce and serve over rice.

Rich and Simple French Onion Soup

1/2 cup olive oil

4 cups sliced onions

10.5 oz beef broth

2 Tbsp dry sherry

1 tsp dried thyme

salt and pepper to taste

Heat olive oil in an 8 quart stock pot over medium heat. Add onions and continually stir until tender and translucent.

Add beef broth, sherry and thyme. Season with salt and pepper and simmer for 30 minutes.

Basic Mayonnaise

1 large egg

1 Tbsp fresh lemon juice

1 Tbsp Dijon mustard

1 1/4 cups vegetable oil, divided

Use metal blade to process egg, lemon juice, mustard and 1 Tbsp oil in work bowl for 60 seconds. While machine is running, pour 1/4 cup oil into small pusher. When it has dribbled through the hole in the bottom of the small pusher, remove small pusher from feed tube and gradually add remaining oil, while machine continues to run. Mayonnaise will thicken as oil is added.

Fudgy Brownies

4 oz unsweetened chocolate

1 1/2 cups light brown sugar, divided

1/2 cup unsalted butter, melted and still hot

4 large eggs

1 1/2 tsp vanilla extract

1 cup flour

1/2 tsp salt

1 1/2 tsp baking powder

3/4 cups pecan halves

Preheat oven to 350*F. Spray 9x9 inch pan with vegetable oil or cooking spray.

Use metal blade to coarsely chop chocolate with half the sugar, about 6 to 8 pulses. Then process continuously until finely chopped, about 20 seconds.

With machine running, pour hot butter through feed tube. Process until smooth, about 30 seconds. Add remaining sugar, eggs and vanilla. Pulse twice, then process 10 seconds more.

Add dry ingredients and nuts. Pulse/chop until just mixed, about 6 to 8 times. Spread in prepared pan.

Bake until outside is lightly crusty and inside is still moist, about 20 minutes.

Basic Pizza Dough - Flatbread

1 package active dry yeast

1 tsp sugar

2/3 cups warm water

1 2/3 cups all-purpose flour

1/4 tsp salt

2 tsp olive oil

Stir yeast and sugar into warm water and let stand until foamy, about 10 minutes. Insert metal blade, put flour and salt in work bowl and turn on machine. Pour yeast mixture through feed tube and process about 45 seconds, until dough pulls away from sides of bowl. Add oil through feed tube and process 60 seconds longer. Adjust moisture and flour until dough leaves sides of bowl but remains soft.

Turkey Brine

1 gallon vegetable broth

1 cup sea salt

carrots, celery, onions etc as desired

1 Tbsp dried rosemary

1 Tbsp dried sage

1 Tbsp dried thyme

1 Tbsp dried savory

1 gallon ice water

In a large stock pot, combine vegetable broth, sea salt, herbs and vegetables. Bring to a boil, make sure all the salt dissolves. Let cool to room temperature. Pour into a 5 gallon bucket, add ice water. Place turkey, breast down, into the bucket making sure cavity fills with brine. Refrigerate overnight. Remove turkey, discard brine. Cook at 325*F for 4 hours (20lbs), turning over after 2 hours. Turn to 400*F for last 30 minutes.

Fabulous Taco Soup

1 lb ground beef

1 medium onion

15 oz kidney beans with juice

15 oz corn with juice

15 oz tomato sauce

1 package taco seasoning mix

2 cans tomatoes

Brown ground beef with onion. Add kidney beans, corn, tomatoes and tomato sauce. Add package of taco seasoning. Simmer 20 to 30 minutes. Serve with grated cheese, tortilla chips, sour cream and salsa.

Bean Chalupa (Lesli Goodman)

1 lb dry pinto beans (approx. 2 1/2 cups)

3 lbs pork roast

7 cups water

1/2 cup onion, minced

2 cloves garlic, minced

1 Tbsp salt

2 Tbsp chili powder

1 Tbsp cumin

1 tsp oregano

4 oz green chilies

Place all ingredients in a large heavy kettle or Dutch oven. Cover and simmer about 5 hours or until roast is fork tender. Remove roast and break up with fork. Return meat to pot, discarding bones and fat. Simmer, uncovered, until thick, about 1/2 hour. Serve over chips. Top with grated cheese, shredded lettuce, diced tomatoes and avocado, sliced green onions, olives, salsa and sour cream as desired.

Dinner rolls (Lesli Goodman)

1 1/2 cups very hot tap water

1/2 cup sugar

2 Tbsp yeast

4 cups flour

3 eggs

1 Tbsp salt

Stir all dry ingredients together until well mixed. Add hot tap water and beat well. Add margarine and eggs, mixing well. Stir in 1 3/4 cups additional flour, mixing with a spoon or dough hook. Allow to rise once. Punch down. Roll out and cut or form into desired shapes. Cover with a clean cloth and allow to rise again. Bake in oven preheated to 375*F for approximately 10 minutes

Oma Annas Apfelkuchen

3 lbs apples, peeled and cubed

1/2 cup sugar

1 tsp vanilla

1 handful raisins

chopped hazelnuts

Simmer all the above over medium heat until apples are tender but not mushy.

Shell:

1 3/4 cups white flour

1/2 cup sugar

1 tsp vanilla

1 tsp baking powder

1/2 cup butter

1 egg

In a large mixing bowl, stir together flour, sugar, vanilla and egg. Spread cold butter, cut into little pieces over the mixture. Knead by hand until dough forms a smooth ball. Line springform pan with about 3/4 of the dough forming a 1 inch high edge. Spread apple mixture in top. Roll out the remaining 1/4 of the dough to form a lid. Put on top of the apples and connect with the edge by pinching together. Bake at about 375*F for about 45 minutes or until golden brown.

Simple Whole Wheat Bread

3 cups warm water

2 packages dry yeast

1/4 cup honey

5 cups bread flour

3 Tbsp applesauce

1 tsp salt

~ 3 1/2 cups whole wheat flour

2 Tbsp coconut oil

In a large bowl, mix water, yeast and honey. Add bread flour and stir to bombine. Let rest for 30 minutes or until big and fluffy. Mix in applesauce and salt. Stir in 2 cups whole wheat flour. Knead, adding whole wheat flour, until not really sticky, just pulling away from the bowl.

Place in a greased bowl and turn once to the surface of the dough. Let rise in a warm place until doubled. Punch down and divide into two loaves. Place in greased loaf pans and allow to rise until dough has topped pans by one inch. Bake at 350*F for 25 to thirty minutes. Brush with coconut oil.

Carrot-Orange and Ginger Soup

1 Tbsp olive oil

1 pinch dried red pepper flakes

1 yellow onion, diced

2 Tbsp fresh ginger, minced

4 carrots, peeled and sliced

2 russet potatoes, peeled and diced

2 cups broth

3 cups water

1 tsp dried thyme

1 tsp ground cardamom

1 orange, juice and zest

crystallized ginger for garnish

Set a soup pot over medium to medium-high heat for about 30 seconds. Add olive oil, red pepper flakes, onion and ginger and quickly saute for 2-4 minutes or until onion is translucent. Add carrots, potatoes, broth, water, thyme and cardamom, bring to a boil. Reduce heat and cook until carrots and potatoes are soft, about 15 minutes.

Remove from heat, puree soup until smooth. Add orange juice and zest, add salt and pepper to taste, puree again and heat through. Serve garnished with crystallized ginger.

Oatmeal Whole Wheat Quick Bread

2 cups rolled oats

2 cups whole wheat flour

4 tsp baking powder

1 tsp salt

3 Tbsp honey

2 Tbsp vegetable oil

2 cups milk

Preheat oven to 450*F.

Grind oatmeal in food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil, then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Shape into a ball and place on a lightly oiled baking sheet.

Bake in preheated oven for about 20 minutes or until bottom of loaf sounds hollow when tapped.

Weihnachtsstollen

3 Pfund Mehl

3 Paeckchen Hefe

1 Pfund Butter

1 Pfund Rosinen

375 gr gemahlene Mandeln

2 tl Salz

150 gr Zitronat

3/8 l Milch

2 Paeckchen Vanillezucker

200 gr Zucker

Puderzucker zum Bestaeuben

Nussknacker

280 gr Zucker

1 Ei + 1 Dotter

Zitronensaft

ganze Haselnuesse

Zucker und Ei fest vermehren, etwas Zitronensaft zugeben, 15 Minuten ruehren.

In kleinen Haeufchen auf ein Backblech geben, Nuss obendrauf druecken, vorsichtig backen.

Whole Wheat Pancakes

1 cup oats

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup brown sugar

3/4 Tbsp baking powder

1/4 tsp salt

1/2 Tbsp cinnamon

1/3 cup applesauce

2 eggs

1 cup milk

Pulse oats in cuisinart until they resemble a coarse flour. Add remaining ingredients and process to mix. Drop by 1/4 cups on preheated griddle.

Sausage and Bean Casserole

12 slices white sandwich bread

2 pounds smoked Polish sausage, halved lenghtwise and cut in pieces

2 large onions, chopped

8 cloves garlic, chopped

1/2 cup tomato paste

14.5 oz chicken broth

1 cup dry red wine

1 tsp dried thyme

4 cans Great Northern beans, rinsed and drained

In a food processor, pulse bread until large crumbs form, season with salt and pepper, set aside.

Preheat oven to 375*F. In a 6-quart saucepan, cook sausage, onion and garlic stirring occasionally until onions are translucent and sausage is starting to brown, about 15 to 20 minutes.

Add tomato paste, broth, wine thyme and 2 cups water, bring to a boil. Reduce to a simmer, add beans. Simmer, stirring occasionally until slightly thickened but still soupy, about 10 minutes.

Stir in 2 cups of breadcrumbs. Divide sausage mixture between two 3-quart shallow baking dishes. Top with remaining breadcrumbs.

Bake on a baking sheet until top is golden, about 30 minutes.

Chocolate Bourbon Pecan Pie

1 9-inch unbaked pie crust

1 cup white sugar

1 cup light corn syrup

1/2 cup butter

4 eggs, beaten

1/4 cup bourbon

1 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 325*F.

In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes or until set and pie shell is golden.

May be served warm or chilled.

Pear Pie

1 9-inch unbaked pie crust

2 pears, peeled, cored and cut in half

1 cup white sugar

1/4 cup butter, nut butter or coconut oil

1 Tbsp corn starch

1 Tbsp vanilla

2 eggs, beaten

Preheat oven to 350*F.

Place the pear halves cut side down in the pie crust with the small ends toward the center.

In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in the corn starch and vanilla. Pour over the top of the pears.

Bake for 1 hour in the preheated oven, until pears are soft and the custard is set in the center. Cool completely before slicing and serving.

Banana Tapioca

3 Tbsp small pearl tapioca (not quick-cooking)

3 Tbsp cornstarch

2 cups rice milk

14 oz coconut milk

3 Tbsp chopped crystallized ginger

1/3 cup honey

1 tsp cinnamon

1/4 tsp sweet curry powder

1 ripe banana

In a small bowl, soften tapioca in warm water for 1 hour. Drain and discard water, transfer tapioca to saucepan.

Dissolve cornstarch in 1 cup milk, then add to tapioca. Add remaining milk, coconut milk, ginger, honey, cinnamon and curry powder. Cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. Slice banana. Remove coconut mixture from heat and add banana. Chill and serve.

GF Waffles

2 cups GF pancake mix

1/2 tsp salt

2 large eggs, room temperature, beaten

1/4 cup vegetable oil

1 1/2 cups rice milk

Mix wet ingredients and stir into dry ingredients until just combined.

Bake in waffle iron.

Pancake Mix

9 cups all-purpose flour blend

1 cup sugar

3 Tbsp baking powder

2 1/4 tsp salt

All-Purpose Flour Blend

6 cups white rice flour

3 cups tapioca flour

1 1/2 c potato starch

1 Tbsp salt

2 Tbsp xantham gum

Fast and Easy Pancakes

2 cups milk

1/2 cup white sugar

2 eggs

1 tsp vegetable oil

1 tsp vanilla extract

2 cups all-purpose flour

1 1/2 Tbsp baking powder

Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

Heat a lightly oiled griddle over medium high heat. Pour or scoop the batter onto the griddle, about 1/4 cup of batter at a time.

Tomato Lime Black Bean Soup

2 Tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp brown sugar

2 cans black beans

4 c broth

28 oz diced tomatoes with juice

4 dashes chipotle tabasco

1/2 cup chopped cilantro

2 Tbsp lime juice

Cook onion and garlic in oil with brown sugar until translucent and caramelized, about 10 minutes.

Add beans and broth, bring to a boil. Reduce heat and simmer for 45 minutes. Add tomatoes, simmer for 15 minutes more.

Remove 2 cups of the soup and puree with chipotle and cilantro, return to the pot.

Stir in lime juice and season with salt.

Ladle soup into bowl and top with guacamole if desired.