Tiroler Nusskuchen

2 sticks   butter/200g Butter
9oz        sugar/250g Zucker
6          eggs separated/6 Eier getrennt
9oz        hazelnuts/250g Haseknuesse 
7oz        chocolate finely chopped/200g Schololade fein gehackt 
4 1/2oz    flour/ 125g Mehl 
1 tsp      baking powder/1 Teeloefel Backpulver 
1tsp       cinnamon/ 1Teelofel Zimt 
Apricot marmalade/ Aprikosen Marmelade 
Chocolate glaze/ Schokoladen Glasur 

Beat butter, sugar and egg yolk until creamy. 
Blend sifted flour and baking powder and Cinnamon with nuts and chocolate. Incorporate into butter mixture. 
Beat egg whites to a stiff peak then gently blend into batter. 
Put into well-greased cake pan of your choice. 
Bake in preheated 350 degree preheated oven for 30 minutes. 
Test for doneness before removing from oven. 
May spread apricot marmalade over warm cake. 
When cooled cover with chocolate glaze.

Barbecued Pork in the Slow Cooker

2-3 pounds boneless pork roast, cubed
2 onions, chopped
12-oz. bottle barbecue sauce
1/4 cup honey
sandwich rolls


1. Place meat in slow cooker. Add onions, barbecue sauce, and honey.
2. Cover. Cook on low 6-8 hours.
3. Use 2 forks to shred meat.
4. Serve on rolls with sauce.

Honey Apple Topping

6 medium tart apples, peeled and diced
1 cup water
6 Tbsp honey*
2 Tbsp brown sugar*
1 Tbsp cinnamon*

Combine apples and water in a pan, and bring to a boil.
Add honey, brown sugar, and cinnamon, and mix well.
Reduce heat, and simmer (covered) until apples are tender and start breaking down.

We eat ours on pancakes.

*We like ours sweet and cinnamony. You can reduce these amounts, and then add to taste.

Gluten Free Sour Cream Pancakes

*adapted from Pioneer Woman, via Smitten Kitchen

7 Tbsp gluten free flour mix
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1 1/2 teaspoon vanilla extract
6 Tbsp milk

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl.
Add the sour cream and mix gently.
Whisk the eggs, milk, and vanilla in a separate bowl and stir them into the sour cream mixture. It should be runny, since gluten free flours absorb a ton of liquid.

Chocolate Macaroons

2 egg whites
1/4 tsp salt
1/2 c sugar
1/4 tsp vanilla extract
1 c shredded unsweetened coconut
6 ounces chocolate, melted and cooled

Preheat oven to 325

Beat egg whites and salt until almost stiff.

Add sugar, slowly beating until egg whites stand in peaks.

Add flavoring, and fold in coconut.

Add melted chocolate and stir well.

Drop by teaspoonfuls on parchment paper on a cookie sheet. Bake 13-15 minutes. Cool slightly on the cookie sheet, and remove from paper with spatula.

From Bob's Red Mill

Corn Chowder

1/2 cup (or more) diced bacon
2 cups small diced onion
2 large carrots, diced
1 1/2 pounds Yukon gold potatoes, peeled and diced
5 cups chicken broth
1 Tbsp thyme (or 2 sprigs fresh)
4 cups corn
3/4 cup cream
3/4 cup milk
Salt and pepper to taste

1. Cook the bacon in a large pot over medium heat until crisp.
2. Remove with a slotted spoon to paper towels to drain.
3. Add onions an carrots to the bacon fat with a large pinch of salt and cook, stirring, until onion is softened.
4. Add the potatoes, broth, and thyme and simmer covered, until the potatoes are tender.
5. Using an immersion blender, blend the soup until there are no more big chunks of potato.
6. Add cream and corn and simmer until slightly thickened.
7. Add bacon.
8. Season to taste with salt and pepper.

Kraut Salat

~from Mom~

Last, but not least, this is my grandmother's recipe. Oma Lukas was an excellent cook! I have never found cole slaw prepared this way. For me it was trial and error lead by my memories and taste. Good luck!

Wash and slice cabbage fine. Place in bowl, sprinkle with salt and pound with a mallet. Let rest for a time. Stir and pound again until cabbage is tender. I found that this depends on how finely the cabbage is shredded. Liquids will form in the bowl from tender cabbage.

Drain cabbage and wring out all excess liquid. Dress with either heavy or light whipping cream, about 1 T. apple cider vinegar, white pepper and sugar to taste. Pour over cabbage and mix well. Refrigerate. Mix well again before serving.