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.

Red Cabbage or Rot Kraut

~from Mom~

1 head of red cabbage, finely shredded
1 large onion - Cut slit in onion and insert one bay leaf. Then add 2 cloves to make your onion look like a face :) .
Add oil to cover bottom of pan and heat.
Place shredded cabbage into hot oil and stir well.
Add 3 T. apple cider vinegar and salt and sugar to taste.
Add one peeled, cored and quartered apple.
Add the onion and some water to keep cabbage from burning.
Keep watch and stir periodically. When cabbage is tender, remove onion and bay leaf if fallen out of the onion. Adjust the sweet and sour to taste. The apple will incorporate with the cabbage.

Beef Goulash

~from Mom~

1 lb. stewing beef, cubed
3 large onions (spanish work well)
2 T. canola oil
salt and white pepper, to taste
1 T. hungarian paprika
1 cup beef broth
1/2 cup sour cream
flour to thicken broth if needed

Saute the meat in hot oil until browned on all sides. Add the onions, salt, pepper and paprika. Add liquid if needed. Cover and simmer over low heat for one hour, stirring occasionally. When meat is tender, adjust seasoning to taste and add flour to thicken. When finished, add sour cream.

Tomato Basil Soup

• 1/2 cup butter
• 1/3 cup flour (I usually do a little less)
  
• 1 16 oz. can chicken broth
• 1 16 oz. can tomato sauce
• 1 16 oz. can crushed tomatoes in puree
• 1 Tbsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 2 cups half and half (fat free works fine)
  

1. Melt butter over med-low heat in a soup pot. Add flour and simmer the flour for a few minutes, but do not brown.
2. Add chicken broth and bring back to simmer. Cook
3. Add tomatoes and sauce, as well as dried basil, salt and pepper. Cook for about 30 minutes on low heat for flavors to meld well.
4. Remove from heat and add half and half.

Black Bean and Corn Salsa

1 15 oz. can black beans, rinsed and drained
1 11 oz. can whole kernel corn, drained
1 t minced fresh jalpeno pepper
1 avocado, chopped
2 medium tomatoes, chopped
1 red bell pepper, chopped
1/3 c. chopped fresh cilantro (or 1 t dried cilantro)
1/4 c. diced red onion
1/4 c. fresh lime juice (about 2 limes, squeezed)
1 t. salt
tortilla chips for dipping

Combine all ingredients except avacado and chips. Cover and chill for at least two hours. Add avacado just before serving. Serve with chips.

Chocolate Chip Oatmeal Cookies

2 cups butter

2 tsp. soda

5 cups oatmeal (blend to a fine powder)

2cups brown sugar

18 oz hershy bar grated

2 tsp. baking powder

2 tsp. vanilla

4 cups flower

2 cups sugar

24 oz chocolate chips

1 tsp. salt

4 eggs

3 cups chopped nuts of your choice

Cream the butter and both sugars. Add eggs and vanilla; mix together with oatmeal,salt, flour,baking powder, and baking soda. Add chocolate chips. Hershy Bar and nuts.

Place two inches appart on cookie sheet. Bake for ten minutes at 375 degrees. Makes about 112 cookies.

I often use only chocolate chips and like it better with a little less chocolate. Yum!

Orange Delicious

1 can orange juice frozen
1-1/2 cups cold water
1/2 cup milk
1/2 cup sugar
1 tsp. vanilla
1 tray of ice cubes

Mix in blender, adding ice slowly.
Very yummy with Vanilla Ice cream
and less ice cubes!

Lime Jello Salad

1 pkg. lime jello
1 cup boiling water
1 small can crushed pineapple (drained)
1/2 cup of cottage cheese
1/2 pint whipping cream

Dissolve jello in hot water and let cool until syrupy.
Fold in rest of the ingredients, whipping cream last.
Put into flat pan and set into refrigerator overnight.
Variations: Add 1/3 cup nuts and add 18 small marshmallows.
Can be doubled, and can use cool whip in place of whipping cream.

Spicy Vanilla Pecans

1 lb. pecan halves
6 c. water
1/2 c. sugar
3 T. butter, melted
1 T. corn syrup
1 T. vanilla extract
1/4 t. salt
1/4 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/8 t. pepper

Boil pecans in water for one minute; drain. Immediately toss pecans in a large bowl with sugar, butter, corn syrup and vanilla; mix well. Cover bowl and let sit 12 to 24 hours.

Place pecans on an ungreased jelly-roll pan. Bake at 325 degrees for 30 minutes, stirring every 5 minutes. While pecans are baking, combine remaining ingredients in a large bowl. After baking pecans, immediately toss them with spices until well coated. Spread pecan on jelly-roll pan in a single layer to allow to cool. Makes 5 1/2 cups.

I used a 2 lb. bag from Sam's and double everything. Eldon is giving these to home teaching families. I put the pecans into a disposible icing bags; decorated with some floss and a bell. The double recipe made 9 bags. They're cute! Oh, and the pecans are yummy!

Nutty People Food

9 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Combine chocolate chips, peanut butter, and butter in a microwave safe dish. Microwave on high for 1 minute. Stir. Microwave for 30 seconds more. Add vanilla, and stir until smooth. Add mixture to the chex and stir to combine.

Put the mixture into a large bag (at least 2 gallons--I used a clean garbage bag). Add powdered sugar. Seal the bag and shake to coat the cereal. Spread in a single layer to cool. Store in the fridge.

German Sugar Cookies

500gr.Flour
2 Teaspoons Baking powder
2 Eggs
200gr.Sugar
2 Teaspoons Vanilla Sugar
Zest of one Lemon
250gr.Butter

Place all ingredients into Cuisinart mix until

a ball forms. Take out of bowl, chill for 30-40 minutes.

Roll out onto a well floured surface to cut out cookies.

Place on cookie sheet brush with egg wash and add sprinkles.

Bake at 350 for 8-10 minutes.

Pumpkin Bars

1 1/2 c. cooking oil
3 c. sugar
29 oz. solid pack pumpkin or 3 cups
3 t. baking soda
3 t. cinnamon
3 cups flour
6 eggs
3/4 t. salt

Mix together oil and sugar. Add eggs and beat well. Add in pumpkin and mix well. Add in dry ingredients. Pour into 2 large greased pans (like the kind for sheet cakes). Bake at 350 for 20 - 25 minutes. Frost when cool. This can be halved.

Frosting (for one sheet):
8 oz. cream cheese
1/2 cup margarine or butter
1 t. vanilla
powdered sugar

Blend until smooth.

Deann's Easy Breakfast Casserole

Anna's activity days leader made this for a recent recognition day breakfast. I've made it for my family twice since then. It's a keeper.

Ingredients:
1/2 pound spicy or mild pork sausage (I used Bacon)
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
**of course, I add garlic to taste
mild salsa, optional

Preparation:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.

Hot Aritichoke Dip

2 cans artichoke hearts, drained and chopped
2 cups mayo
2 cups sour cream
2 cups parmesan cheese
1 small 4 oz. green chilies

Mix together (The food processor works like a charm.). Bake at 350 until cheese melts; stir and watch.

This makes A LOT of dip, so I halve the recipe. Also, I use all sour cream and no mayo.