Apple And Rum Custard Cake

------------------------------CRUST-------------
1 1/2 c Flour; Unbleached, Unsifted
5 T Sugar
1 T Lemon Rind, Grated
2/3 c Butter Or Margarine
1 Egg Yolk, Large
1 T Milk
---------------------------FILLING----------------------
1/2 c Soft Bread Crumbs
2 T Butter Or Margarine; Melted
4 c Apples, Tart, Sliced
1 T Lemon Juice
1/4 c Sugar
1/4 c Raisins; *
1/4 c Rum
3 Eggs, Large, Beaten
1/3 c Sugar
1 3/4 c Milk

* Soak raisins in 1/4 cup rum for 1/2 hour before using.

Instructions:CRUST:
To make crust, mix flour, sugar, and lemon rind. Cut in butter or
margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of
milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform
pan that has sides only greased. Press dough up sides of pan for 1 inch.
FILLING:
Toss together bread crumbs and melted butter. Spread evenly over pastry
crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples
over crumbs. Drain raisins, reserving rum, and sprinkle raisins over
apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs
and sugar until thick and lemon-colored. Stir in milk and reserved rum.
Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
until custard is set. Cool completely before serving. Do NOT remove
from springform pan until cool.

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Black Forest Cherry Cake

-------------------------------CAKE-----------------
6 Eggs, Large
1 c Sugar
1 t Vanilla Extract
4 oz Unsweetened BakingChocolate*
1 c Flour, Sifted
-----------------------------SYRUP------------------
1/4 c Sugar
1/3 c Water
2 T Kirsch
--------------------------FILLING-------------------
1 1/2 c Confectioners' Sugar
1/3 c Butter, Unsalted
1 Egg Yolk, Large
2 T Kirsch Liqueur
------------------------TOPPING--------------------
2 c Sour Cherries, Canned, Drain
2 T Confectioners' Sugar
1 c Cream; Heavy, Whipped
8 oz Semisweet Chocolate Bar (1)

* There should be 4 squares of chocolate and it should be melted.

Instructions:CAKE:
Beat eggs, sugar, and vanilla together until thick and fluffy, about 10
minutes. Alternately fold chocolate and flour into the egg mixture,
ending with flour. Pour the batter into 3 8-inch cake pans that have been
well greased and floured. Bake in a preheated 350 degree F. oven for 10
to 15 minutes or until a cake tester inserted in the center comes out
clean. Cool cakes in pans for 5 minutes; turn out on racks to cool
completely.
SYRUP:
Make syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and pour
syrup over all 3 layers.
FILLING:
To make the butter-cream filling, beat together sugar and butter until
well blended. Add egg yolk; beat until light and fluffy, about 3 to 5
minutes. Fold in Kirsch.
CAKE ASSEMBLY:
To assemble cake, place 1 layer on a cake plate. Spread with butter cream
filling. Using 3/4 cup of the cherries, which have been patted dry, drop
cherries evenly over cream. Place second layer on cake. Repeat. Place
third layer on top. Fold 2 T confectioners' sugar into the whipped cream.
Cover the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on sides of
cake and sprinkle a few on the top. Chill until serving time.

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Apfelpfannkuchen (Apple Pancakes)

Servings: 4

2/3 c Flour, Unbleached, Unsifted
2 t Sugar
1/4 t Salt
4 Eggs, Large, Beaten
1/2 c Milk
2 c Apple, Slices
3/4 c Butter Or Margarine
2 T Sugar
1/4 t Cinnamon

Instructions:Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk
together. Gradually add flour mixture; beat until smooth. Saute apples in
1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together;
toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.
Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of
the apples on top; cover with more batter. Fry pancake until lightly
browned on both sides. Keep warm. Repeat the procedure 3 times, until
all batter and apples are used. Serve immediately.

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Spritzgeback (Spritz Cookies)

Servings: 10

1 c Butter, (No Margarine)
2/3 c Confectioners' Sugar
1 Egg, Large
1 Egg Yolk, Large
1 t Almond Or Lemon Extract
2 1/4 c Flour, Unbleached, Unsifted
1/4 t Salt
1/2 t Baking Powder

Instructions:Beat butter and sugar until light. Beat in egg, egg yolk and extract.
Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep
remaining dough chilled. Shape cookies onto a greased baking sheet. Bake
in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire
racks and store in airtight tins.
Makes 4 to 6 dozen cookies.

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Veal Steaks With Yogurt

1 lb Veal, Sliced Thin
1/2 t Salt
1/4 t Pepper
3 T Vegetable Oil
4 Apples, Med. Peel And Slice
1/2 c Evaporated Milk
8 oz Yogurt, Small Container

Instructions:Rub veal steaks with salt and pepper. Heat oil and cook veal slices about
2 minutes on each side. Place veal in an ovenproof casserole. Add cored,
sliced apples. Blend evaporated milk and yogurt together. Spread over
apples. Place in a preheated 325 degree F. oven; cook just until bubbly,
about 20 to 30 minutes.

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Sauerbraten

4 lb Beef Roast; Boneless
1 c Water
1 c Wine Vinegar
2 Onions; Medium, Sliced
1 t Salt
6 Peppercorns
2 Bay Leaves
2 Cloves
2 T Vegetable Oil
1 Tomato; Medium *
2 T Unbleached Flour
2 t Sugar
1/4 c Water

Instructions:* Tomato should be peeled and chopped.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Place meat in a large container (NOT Metal). In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade
over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a
Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently
1 to 2 hours, until meat is tender. Remove meat from juices. Also remove
peppercorns, cloves, and bay leaves. Mix flour and sugar with water until
lumps disappear. Add to pan juices and cook until thickened. Serve with
boiled potatoes and red cabbage.
Variations: Meat can also be placed in a 325 degree oven and baked or it
could be cooked on low in a slow cooker for 3 to 4 hours.

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Zwiebelkuchen (Onion Pie)

1 pk Yeast, Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water, 120 to 130 Degrees F.
6 Bacon, Slices, Cut Up
2 Onions, Medium, Sliced
1/4 t Cumin
1/2 t Salt
Pepper, As Desired
1 Egg Yolk
1 c Sour Cream

Instructions:Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes. Add enough flour to make a soft dough.
Knead dough until smooth and elastic, about 5 minutes. Place dough in a
lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour.
Pat dough into a lightly greased 12-inch pizza pan or onto a lightly
greased baking sheet. Press up edges to make a slight rim. Fry bacon
until crisp. Remove from grease and drain on absorbent paper. Add onions
to bacon grease; cook slowly until tender but not brown. Sprinkle onion,
bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F.
for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake
for 10 to 15 minutes longer or until golden brown and sour cream is set.
Serve warm or at room temperature.

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