Germknoedel

1 package instant yeast

3 3/4 cups all-purpose flour

1/2 cup sugar

1 tsp lemon zest

2 Tbsp sugar or vanilla sugar

1/2 tsp salt

1 egg

5 Tbsp butter softened

1 cup lukewarm milk

Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and slat. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, non-sticky, dough.

If you are making the dough by hand, turn it out unto a lightly floured surface and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let rise about 1 hour or until doubled in size. Dough made with instant yeast might rise faster.

Cook above steam for about 20 minutes.

Gefuellter Hefezopf

Teig

1 Wuerfel Hefe

1/4 l Milch

80 g Zucker

1 Prise Salz

1 Eigelb

100 g Butter

500 g Mehl

Fuellung

200 g gemahlene Nuesse

160 g Zucker

1 Pck Vanillezucker

1 El Zimt

1/2 Becher suesse Sahne

3 Eiweiss

Mehl in eine Schuessel geben. Hefe und Haelfte der Milch verruehren und auf 40*C erwaermen. Etwas Mehl dazugeben und zu einem weichen Vorteig verruehren. 15 Minuten ruhen lassen.

Butter erwaermen. Zusammen mit dem Rest der Milch, dem Eigelb, Salz und Zucker zum Vorteig geben.

Fuer die Fuellung alle Zutaten miteinander verruehren. Den Hefeteig in drei Stuecke teilen, ausrollen, mit Fuellung bestreichen, aufrollen, die drei Straenge zu einem Zopf flechten.

Etwas gehen lassen,mit dem Eiweiss bestreichen, dann bei 170*C 40-45 Minuten backen.

Hasty Chocolate Puddding

1/2 cup white sugar

1/3 cup cocoa powder

3 Tbsp corn starch

2 cups milk

2 tsp vanilla

In microwave-safe bowl, mix sugar, cocoa and corn starch. Whisk in milk, a little at a time, until smooth. Place in microwave and cook on high for 3 minutes. Stir, then cook at 1 minute intervals, stirring in between, until shiny and thick, Stir in vanilla.

Yogurt Whole Wheat Quick Bread

4 Tbsp applesauce

6 Tbsp honey

1 cup plain yogurt

1 egg

1/4 cup lemon juice

1 cup white flour

1 cup whole wheat flour

1 1/2 tsp baking soda

Preheat oven to 375*F. Lightly grease a 9x5 loaf pan.

In a large bowl, combine applesauce and honey, whisk in yogurt, egg and lemon juice. Fold flours and baking soda into the yogurt mixture, stirring just enough to blend, pour into pan.

Bake about 50 minutes, until toothpick comes out clean.

Kerri's Bread

1 Tbsp yeast

1 Tbsp sugar

1 1/2 cups warm water

2 1/2 cups GF flour

1 1/2 Tbsp oil

2 Tbsp Xantham Gum or gelatin

1 tsp salt

3 eggs

1 tsp vinegar

Combine yeast, water and sugar in small bowl. Mix flour, xantham gum and salt in large bowl. Mix eggs, oil and vinegar in separate bowl. Add wet ingredients to dry ingredients. Blend dough in mixer for 4 minutes.

Put dough in bread pan and let rise until dough is 1 inch from top of pan.

Bake at 375*F for 45-60 minutes.

Tomatenfondue

8-10 Tomaten / 3 1/2 dl Tomatensaft

2 Knoblauchzehen

600 gr Greyerzer and Emmentaler, gerieben

4 Tl Maizena

1 El Rahm

Tomaten und Knoblauch kleinschneiden und zusammen waermen. Kaese dazugeben und stetig ruehren. Maizena anruehren.

Aufkochen, wuerzen und den Rahm dazugeben.

German Cut-Out Cookies

1 cup butter, softened

2 cups brown sugar

2 eggs

1 Tbsp vanilla

4 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Preheat oven to 350*F. Grease cookie sheets.

Cream together butter and brown sugar. Beat in the eggs and vanilla until well blended. Combine flour, baking powder, baking soda and salt, stir into creamed mixture. Roll out on a lightly floured surface, cut our and bake for 8-10 minutes. Cool on cookie sheet for 5 minutes, transfer to wire rack.

No Bakes

3 Tbsp cocoa

2 cups sugar

1/2 cup milk

Boil for 1 minute, remove from heat, then add

1 tsp vanilla

1/2 cup peanut butter

3 cups oats

Drop on cookie sheet by spoonfuls, let cool.