German Cheese Cake (Quark Kuchen)

I had some vague memories of how my mom used to make Quark Kuchen, years ago, before I knew about cheesecake. Recently I called her up and we made it again, two times in one day, just to get it right. She did not have her method written out and had forgotten certain details. So it was good to work through it and write it down.

Ingredients for Base:

• ½ cup butter
• 2 tablespoons sugar
• 1 egg
• 2 tablespoons sour cream
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Method:

1. Grease a 9x13 inch glass pan or 10 -11 inch springform pan. Preheat oven to 325°F
2. Beat butter and sugar, adding in the egg, then the sour cream.
3. Mix flour, baking powder and salt and stir into wet ingredients, shaping it into a soft ball with spatula. Wrap in saran wrap and chill half hour.
4. Roll out on floured surface. Roll onto rolling pin and unroll into pan, going slightly up the sides or all the way up if using a springform pan. Prick with fork.

Ingredients for second layer:

• 3 cups dry cottage cheese (I used 4% dry curd)
• 4 eggs, separated
• 1 packet Dr. Oetker vanilla sauce (powder)
• 1 cup whipping cream
• 1 cup sugar, divided
• 1/4 tsp salt

Method:

1. Using a fork or pastry cutter, cut up the cottage cheese as fine as possible. This works best if pre-frozen and thawed.
2. Mix fine cottage cheese with 4 egg yolks, vanilla sauce packet, whipping cream, ½ cup sugar and salt. (I have not tried it, but if you cannot get Dr Oetker vanilla sauce, you could try a small pkg of Jell-O vanilla instant pudding)
3. Beat egg whites until stiff, slowly adding ½ cup sugar and continuing to beat until very stiff. Fold into cottage cheese mixture.
4. Pour and spread onto first layer.
5. Bake at 325° F for 1 hour. Add another 5 minutes if it still looks too light.
6. Run a knife around the edge and allow to cool. This cake may fall slightly as it cools.
7. Refrigerate leftover cake. Can be served with a dusting of icing sugar or with fruit topping. Traditionally we have eaten it plain.

If you cannot get dry cottage cheese, you could try regular cottage cheese or, preferably, ricotta cheese - draining the liquids using a cheesecloth.

Quick Black Forest Torte

I first heard of this black forest cake 'short-cut' a few years back from my sister-in-law. She insisted it was moist and delicious...and so simple to prepare. When I needed a birthday cake in short order recently...this recipe came to mind. It went over well!

Ingredients:

• 4 cups mini-marshmallows
• 1 chocolate cake mix
• 1 can cherry pie filling
• 1 large container of Cool Whip (or 2 cups whipping cream)

Method:

1. Pour four cups of mini-marshmallows into a greased 9x13 inch cake pan.
2. Prepare chocolate cake mix according to directions on package. Pour over marshmallows.
3. Spoon cherry pie filling evenly over cake.
4. Bake at 350°F for about 50 minutes...or until toothpick inserted comes out clean.
5. Cool.
6. Top with whipped topping. (If using whipping cream, whip 2 cups of cream with 3 Tablespoons sugar and 2 teaspoons vanilla until almost ready to form peaks.)
7. Serves 15.

And don't forget...the cherry on top!

Schmooa Kumpst

A young lady who stopped at our book signing table at the West Coast Women's Show asked about this dish that she remembered her grandmother making.

So here in answer to her request is the recipe.

Schmooa Kumpst is the Low German name that I remember this recipe being called in my childhood.

In German it would be Geschmoorte Kohl or geduenstetes Kraut (Stewed Cabbage)

Although I didn't care for it as a child, I did grow to like it as I grew older.

It is a delicious side dish - could be served with a schnitzel or roast beef dinner.

It is traditionally served hot, but I rather like it cold too.

Ingredients

• 6 cups chopped or shredded cabbage
• 1 cup finely chopped dried apple rings
• 10 prunes -- quartered
• 1/4 cup raisins (optional)
• 1/2 cup water
• 1/3 cup oil
• 1 tsp salt
• 1 tbsp vinegar
• 3 tbsp sugar (less if desired)

Method

1. Mix fruit and cabbage in saucepan
2. Mix remaining ingredients and add to fruit and cabbage
3. Cook stirring until mixture boils
4. Remove from stove and put into slow cooker -- setting on high and cook for 1 1/2 hours. (can also be simmered on stove top - stirring occasionally)
5. Serve hot immediately or refrigerate and reheat when needed.

Garlic Cheese Buns

French bread dough is one of my favorite doughs to work with and is so versatile for almost anything. It is easy to make, and easy to work with. I use it for pizza, Swiss Cordon Bleu bread, Italian wedge bread that can easily be made into bread sticks as well, or these easy garlic cheese buns.  Anneliese's French Bread recipe is the same as mine, and she gives you more great ideas on how to use this fabulous dough. If you are new to yeast baking, may I suggest to begin by trying this recipe. I have taught this to many women over the years and is virtually fail proof.

• 2 tablespoons sugar
• 2 tablespoons olive oil or whatever oil you use and have on hand
• 2 teaspoons salt
• 2 cups of hot water
• 41/2 - 5 cups of flour
• 2 tablespoons quick rise yeast*

1. In a large mixing bowl combine half the flour with salt, sugar and yeast. 
2. Add the water and oil.
3. Keep adding flour until all the flour is incorporated into the dough and forms a ball. 
4. Turn out the dough onto a floured board or counter top and knead for several minutes until you have a soft dough that is not longer sticky. 
5. Cover the dough on the counter with a large enough bowl and let the dough rest for 20-30 minutes. 
6. Form into small balls, about 3 dozen.
7. Top each ball with a cube of cheese. It can be cheddar, old or medium, that gives the best flavor, or mozza. Use what you have on hand. 
8. Pinch the dough around the cube of cheese to seal. 
9. Allow to rise on greased baking pans for another half an hour.
10. Bake at 375 for 20 minutes. 
11. Remove from oven and immediately brush with melted butter mixed with desired amount of garlic powder or garlic salt. 
12. For three dozen buns I used about 1/4 cup butter and 1/2 teaspoon garlic powder. 

* If I double this recipe I don't double the yeast. I find 2 Tablespoons of yeast adequate enough.

Wareneki

Our cousin Sheila and I were exchanging wareneki recipes some time ago and I finally got around to trying hers. They were very tasty! Here's Sheila's recipe, and if you have our MGCC cookbook you will find my recipe on page 90. 

Ingredients for dough:

• 6 cups flour
• 1/2 cup vegetable oil
• 1 tsp salt
• 2 1/2 cups warm water

Ingredients for filling:

• 2 cups dry curd cottage cheese
• 1 egg yolk
• 1 tsp salt
• 1/4 tsp pepper

Method:

1. Stir together filling ingredients.

Method for dough:

1. Stir together flour, oil and salt.
2. Add warm water and stir well to combine until dough comes together into a soft smooth ball.
3. Put in fridge at least 1/2 hour.
4. When ready to make wareneki, divide dough into thirds and roll out thinly on lightly floured board.
5. Using a 3" glass cut out rounds of dough. Fill with a spoon of filling and pinch shut to seal.
6. Place on parchment lined baking sheets. Do not allow to touch each other.
7. Fill a large pot with water and 1/2 tsp salt. Bring to a boil. 
8. Drop in fresh wareneki and boil until they float to the top and continue to boil for several minutes.
9. Drain well and serve with a gravy of sour cream and butter or just a scoop of sour cream. 

Gravy: 

• 1 cup sour cream or whipping cream
• 1/4 cup butter
• 1/2 tsp salt
• 1/4 tsp pepper

In a small saucepan heat the gravy ingredients and allow to simmer on low for 10 minutes or until smooth and very hot. If using whipping cream it will thicken if you let it come to a slow boil and then turn down to simmer. 

For added flavour top with caramelized onions.

Chicken Noodle Soup

When I make homemade Chicken Noodle Soup I use a whole fryer or broiler chicken. I don't use all the meat for the soup. Once the broth has simmered several hours I allow the broth to cool enough to handle the chicken. Remove the chicken using a small colander with a handle. Take off the two breasts and use them for another meal that needs chopped chicken. The options are endless. You could make a casserole or just use it for sandwiches or for wraps. Since the chicken had simmered in the seasoned broth. . .it will be flavorful for another use. With the rest of the chicken I remove from the bones from the meat and put the meat back into the broth. If we are not eating the soup that day .. .I refrigerate the broth and then before reheating .. .I remove all the solid fat at the top of the broth.

• 1 chicken
• 2 bay leaves
• 10 peppercorns
• 1 star anise
• 5 cloves
• a small handful chopped parsley
• 1 teaspoon Maggi seasoning ( optional )
• salt to taste

1. Put your chicken in a soup pot and cover with water.
2. Bring to a boil and add the spices (not the parsley) which you have tied into a bit of cheesecloth.
3. Simmer for 2 -3 hours.
4. Remove from heat and take chicken off the bones when it is cool enough to handle.
5. Remove the breasts and refrigerate for another use. Remove the rest of the meat from the bones and put back into the broth.
6. Add 1 teaspoon of salt and the Maggi seasoning and parsley.
7. Simmer for 1/2 hour and taste and adjust the salt and Maggi seasoning if needed.
8. Serve the broth over cooked fine egg noodles. (Do not store leftover soup with noodles. .keep them separate)

Cinnamon Moons

The Cinnamon  Moons are a staple in my mother's freezer. Each grand child has their favorite that Oma bakes and this is one of my youngest's favorites. Sunday Fasba is such a treat especially when these make an appearance. In honor of my Mother's birthday today, I am posting these with a big thank you to her for always making it a priority to bless my kids the way she knows best, through the love that comes from  her kitchen. Danke Mama, wir haben dir alle sehr lieb.

Dough:

• 1 tablespoon of quick rise yeast
• 4 1/2 cups flour
• 1/2 cup sugar
• 1 teaspoon of salt
• 1 cup butter / margarine
• 3 eggs, beaten
• 1 1/4 cups scalded milk 

Filling:

Vegetable Oil

brown sugar

cinnamon

Topping:
1 beaten egg to brush on top

Coarse sugar

1. Combine the dry yeast with 4 cups of the flour, and salt.
2. Cut in the butter with a pastry blender until you have the texture of fine crumbs.
3. Beat the eggs with the sugar add the warm liquid.
4. Add the egg mixture to the flour mixture.
5. Stir mixture together, kneading a bit to combine the liquid and the dry. At this point the dough is still sticky.
6. Place in refrigerator over night or a couple of hours. 
7. Divide the dough into 4 balls.
8. Roll each ball into a circle about a 1/4 inch thick.
9. Lightly brush the dough with vegetable oil.
10. Sprinkle with desired amount of brown sugar and cinnamon. 
11. Cut the dough into 12 wedges.
12. Starting at the wide edge roll up the crescents.
13. Place on parchment lined baking sheet.
14. Brush each roll with beaten egg. Sprinkle with coarse sugar.
15. Let rise for 1/2 hour.
16. Bake at 375 for 15 minutes or until golden brown. Every oven bakes differently so keep an eye on them to know how long your oven takes. I also prefer mine on the lighter side. 
17. Makes 48 crescents.

Crackers

These home made crackers are wonderful to serve with your favourite cheese spreads or dips, smoked salmon or pate. Break these crispy crackers up into random sized pieces and place in a basket to serve. Before baking I topped these with sesame seeds and Sabrosa, which is a seasoned sea salt. See other seasoning ideas below.

Ingredients: (yields 4 - 12" thin crispy crackers)

• 2 1/2 cups flour
• 1/2 tsp salt
• 1 cup warm water
• 1 egg, (for egg wash)
• sesame seeds, for topping
• sea salt, for topping

Method:

1. Add flour and salt to a bowl. Stir to mix. 
2. Add warm water to flour mixture. Stir until dough comes together into a soft dough.
3. Turn dough out onto a floured surface and knead well, sprinkling with small amount of extra flour if needed until dough is smooth. Knead for 10 minutes.....this is an important step.
4. Place kneaded dough in a greased bowl and cover with a damp lint free towel. 
5. Allow dough to rest on counter for 2 hours.
6. Divide dough into four equal sized pieces. 
7. Roll out each piece into a thin circle approximately 12" each. The shape will not be perfect, but that makes for an interesting shape.
8. Pick up rounds and place on a parchment lined baking sheet. I baked two in the oven at a time.
9. Break egg into a bowl and lightly beat. Brush tops of dough rounds with egg. Poke all over randomly with a fork.
10. Sprinkle with sesame seeds and sea salt. Don't over due the salt, just a light sprinkle will add a nice taste.
11. Bake in 425º oven for 10-15 minutes until lightly browned and crisp. 
12. Remove to a cooling rack. Once cooled, break apart and serve. 

Store crackers in an airtight container or zip lock bag. 

Topping suggestions:

-garlic powder

-course black pepper

-finely chopped fresh dill or dried dill weed

-red pepper flakes

-poppy seeds

-grated Parmesan 

Jam Rolls (Rollchen)

I didn't realize until I was finished preparing this recipe that it is actually very much like Julie's Authentic Schnetki that she posted quite a while ago. You can find some nice variations there. For one reason or another, my family made them with jam and they have always been one of my hubby's favorite snack. Usually they just appear at our house with my Mom, who makes them regularly. The pastry can also be used for (fruit filled) Perishky.

Ingredients:

• 3 1/2 c flour plus some for shaping and rolling out
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup shortening
• 1/2 cup butter
• 1 egg, beaten
• 1 cup milk or water
• 1/2 cup buttermilk (or sour cream)
• 1 - 1 1/2 cups thick jam (we prefer plum or guava)

Method:

1. Cut shortening and butter into dry ingredients with pastry blender.
2. Add combined beaten egg and liquids. Stir with fork until everything is moist.
3. Sprinkle with a little more flour, kneading gently and shape into log. Can chill at this time.
4. Divide log into four parts. Set aside three.
5. Roll a quarter of the dough out - rolling it up gently with the rolling pin (or flipping) to add more flour underneath. Roll sideways and up and down to achieve desired size - about 16 x 10 inches.
6. Divide into four rectangular strips, each about 4 x 10 inches.
7. Along one long side of each strip, spread about 1 - 2 Tbsp thick jam.
8. Roll up like jelly rolls, pinching ends. Repeat with the rest of the dough. Can freeze at this time to bake fresh when needed.
9. Bake on parchment-lined cookie sheets at 375° F for 30 - 35 min.

Some jam most always runs out - hence the parchment paper for easy clean up. This is why it is best to use thick jam, preferably cooked without pectin.

Creamy Ham and Cheddar Soup

This is a delicious soup perfect for the winter months. I like to have jars of soup ready in my fridge to be enjoyed for a quick lunch. And if you have any little tidbits of bacon or vegetables just add them as well. That's what's nice about soup, little bits and pieces of leftovers are always welcome.

• 4 cups water
• 4 cups chicken broth
• 1 1/2 cups ham, cooked and cubed
• 1 1/2 cups celery, diced
• 1 1/2 cups carrots, diced
• 1/2 cup onion, finely diced
• 2 teaspoons lemon dill
• 2 teaspoons dried parsley
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 teaspoon salt 
• 1/2 teaspoon pepper
• 2 cups cheddar cheese, shredded

1. In large pot over medium heat, add water, chicken broth, ham, celery, carrots, and onion. Add lemon dill and parsley. Simmer 30 minutes or until done.
2. In a medium sized pan, melt butter, whisk in flour until smooth, add milk slowly stirring constantly until thickened. Add salt, pepper, and cheese, and stir until mixture is smooth.
3. Once the vegetables are  tender, stir thickened cheese sauce into soup, making sure soup is not boiling, just on simmer at this point.
4. Enjoy with a roll or a slice of fresh bread.