Ingredients​ German

Ingredients:

3 eggs

1/4 cup butter, melted and cooled

2 cups buttermilk

1 tsp vanilla

1 cup whole wheat flour

1 cup all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

2 tbsp sugar

1 tsp salt

Instructions

Preheat waffle iron, brushing inside well with oil (or according to manufacturer's directions)

Preheat oven to 200 F to keep cooked waffles warm until needed.

In a medium bowl, beat the eggs, melted butter, buttermilk, and vanilla.

In another bowl, mix the dry ingredients together and then add to the egg mixture and stir until well mixed. Let sit for about 5 minutes.

Pour a little of the batter into the waffle iron (check the manufacturer's directions as to how much) and cook until waffle is golden brown on both sides and easy to remove.

Serve immediately or put into oven to keep warm.

This recipe makes about 6 8-inch waffles.

Hints:

Serve with maple syrup, sausages, bacon, or your favorite pancake toppings.

Try adding chopped nuts, chocolate chips, or blueberries to the batter!

Waffles taste best when eaten almost immediately, having cooled off just a bit.

Ingredients:

PASTRY

2 cups all-purpose flour

1/2 cup butter

1/3 cup granulated sugar

1 egg

1 tsp vanilla extract

FILLING

2 lb ricotta

1/4 cup sour cream

1/2 cup whipping cream

2/3 cup granulated sugar

zest of 1 lemon

1 1/2 tsp vanilla extract

4 large eggs

Instructions:

PASTRY

Using mixer, beat together all pastry ingredients.

Form dough into a ball and wrap in plastic wrap. Place in fridge to chill.

Preheat oven to 350 F.

Grease 10-inch springform pan.

Roll out chilled dough (on a lightly floured surface) and place in bottom and up sides of pan.

Prick dough in several places with a fork.

FILLING

Place all the filling ingredients in either a blender or food processor (fitted with a metal chopping blade) and pulse about 10 times. Scrap down sides. Process a further 30 seconds until creamy.

Pour into pastry shell. Smooth top.

Bake for about 1 hour and 10 minutes or until a wooden toothpick, inserted about 2 inches from edge, comes out clean.

To minimize the top of the cake from 'cracking', let the cake cool in the oven with the door slightly opened.

When cooled, remove side of springform pan. For best flavor, place cake in fridge for several hours before serving.

Ingredients

1 package Soda Crackers/Saltines (unsalted tops)

1 package instant vanilla pudding mix 

2 cups milk (to make pudding)

I large tub Cool Whip (1 liter, or 12 ounces, or 4 cups)

1 can crushed pineapple, drained or 1 pkg frozen berries

Instructions

Line bottom of 9 X 13 inch baking dish with soda crackers.

Prepare pudding mix according to package instructions. Gently pour 1/2 over crackers and spread.

Gently spread 1/2 carton of Cool Whip over pudding

Cover Cool Whip layer with another layer of soda crackers.

Gently pour remaining pudding over crackers. Cover with remaining Cool Whip.

Cover with crushed, drained pineapple or frozen berries

Cover with Saran Wrap and refrigerate at least 6 hours, preferably overnight.

Hints:

Use low-fat Cool Whip and pudding if desired.

Use any mixture of berries or even pie filling.

Ingredients for cake base:

3 3/4 cup flour

1/2 tsp salt

2 tsp baking powder

1/2 cup granulated sugar

3/4 cup margarine

1 cup cold water

2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb

extra granulated sugar

Instructions:

Preheat oven to 350 F.

Mix dry ingredients together.

Blend in margarine. Add water and mix well.

Roll out to 1/4-inch thickness to fit in a well-greased 9 X 13 inch baking pan. Make sure you go up the sides of the pan with the dough to hold in the liquid filling.

Arrange fruit on top of dough.

Sprinkle fruit lightly with sugar.

Ingredients for filling:

3 small or 2 large eggs

1 cup milk

1 tbsp lemon juice

1 cup heavy cream (whipping cream)

1/2 cup granulated sugar (or more if needed for sour cherries or rhubarb)

3 - 4 tbsp flour

Instructions:

Mix all filling ingredients together, adding just enough flour to make a thin batter. 

Pour evenly over the sugared fruit.

Bake at 350 F for 30 - 40 minutes or until golden brown

Shut off oven and leave tart in oven for about another 10 minutes.

Dipping a clean knife in the center of the tart should come out clean.

HInts:

If you are using frozen fruit, you will likely need to increase the baking time. I found that it took just over an hour to bake using frozen blueberries.

Print this Recipe

Ingredients:

3/4 cup granulated sugar

4 eggs

7 ounces ground nuts 

1 2/3 cups whipping cream

2 packages whipping cream stabilizer (such as Whip It)

About 1 1/2 lb berries

1 cup juice

1 package red glaze mix

Instructions:

Preheat oven to 400 F.

Prepare a springform pan by greasing and using parchment paper if desired.

Mix the sugar and eggs until they are frothy. Fold in the ground nuts. Spoon into the prepared springform pan.

Bake, about 20 - 25 minutes or until done.

Let the cake cool thoroughly. 

Remove the cake from the pan. Place the cake on your cake plate. Return the outside edge of the springform pan to the cake.

Beat the whipping cream and the stabilizer until stiff. Spread on top of the cake.

Spoon the berries over the top of the whipped cream.

Prepare the glaze with the juice and pour over the berries. 

Place in the fridge to chill.

To serve, use a knife to loosen the cake from the springform side and carefully lift the springform side off.

Makes 10 - 12 servings.

Ingredients: 1/2 lb cherries, pitted (fresh or jarred) 18 oz can peach halves (or fresh) 7/8 cup granulated sugar 1 tsp vanilla 1/2 tbsp cinnamon (optional) 1 3/4 cups ground almonds or hazelnuts 2 1/2 cups flour, all purpose 1 egg 1 cup butter Instructions: Preheat oven to 400 ° F. If using canned fruit, drain well. Grease spring-form pan. In large bowl, mix sugar, cinnamon, ground nuts and flour. Add egg and vanilla. Melt butter (in microwave) and add to bowl. Mix until crumbs are formed. Press 3/4 of crumbs into spring-form pan including up the sides. Put fruit into tart pan and distribute evenly. Put rest of crumbs over top of fruit. Bake for 40 to 50 minutes until top is nicely browned. Place baking sheet under spring-form pan in case any butter oozes out. Serve either warm or cold, with whipped cream or ice cream.

Ingredients:

2 1/3 cups all-purpose flour

3 tsp baking powder

1/3 cup granulated sugar

1 tbsp vanilla sugar (optional)

pinch salt

1/2 cup Greek Yogurt

1/3 cup milk

1/3 cup sunflower oil (I use light olive oil)

about 2 lbs prune plums, pitted, quartered

2 cups all-purpose flour

1 cup granulated sugar

1 cup cold butter

Instructions:

Preheat oven to 350 F.

Into a large mixing bowl, mix 2 1/3 cups flour, baking powder, 1/3 cup sugar, vanilla sugar (if using) and salt.

Add yogurt, milk, and oil and using dough hook, mix for a minute or so until dough holds together (do not over-beat!) ... if you wish, you can just mix it in a bowl with a wooden spoon, and knead lightly with hands till it holds together.

Press dough into a 9x13 inch pan or divide dough into two if using 2 spring-form pans.

Place plum quarters in rows on top of dough.

Mix together the 2 cups flour, 1 cup sugar, and butter to make the streusel dough. Crumble over top of plums.

Bake at 350 F for about 50 - 60 minutes or until top is lightly browned.

Let cool and serve. 

Serves about 10