raspberry tartlets
1 cup butter
1 cup confectioners sugar
1 egg
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups sifted all-purpose flour
1 teaspoon salt
Confectioners’ sugar
Raspberry jamCream butter gradually add sugar. Beat in egg and extracts. Blend in flour and salt. Chill.Roll dough 1/8-inch thick on a lightly floured surface. Cut with a 1 3/4-inch round cookie cutter. Cut small hole in center of half of the cookies. Place on lightly greased cookie sheets. Bake at 375 degrees F about 8 minutes. Cool.Dip cookies with hole in confectioners sugar. Spread bottom of whole cookies with a thin layer of raspberry jam. Cover with the sugar-coated cookies, pressing the two together to make a sandwich.Makes about 6 1/2 dozen.
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red cabbage with apples
This sweet-sour sauce is what the Pennsylvania Dutch brought with them from Germany to the United States hundreds of years ago.1 large onion, cut in half and thinly sliced in long slivers
2 tablespoons vegetable oil
1 red cabbage, shredded
1 medium-size tart apple, peeled and shredded
1 teaspoon caraway seed (optional)
2 tablespoons brown sugar
1/2 cup red wine vinegar
1 cup water
Salt, to taste
1 clove minced garlicHeat the oil. Add onion and cook until soft. Add cabbage and apple. Stir often for 5 minutes, then stir in caraway seed, brown sugar, red wine vinegar, water, salt and garlic. Bring to a boil reduce heat and simmer until cabbage is very tender and most of the liquid has evaporated. Serve hot!
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red fruit pudding
This is Germany's national dessert.2 cups German red currant fruit juice
2 cups German raspberry juice
1 strip lemon peel
1/2 to 1 cup granulated sugar
1/2 cup Mosel wine
6 tablespoons cornstarch
2 tablespoons lemon juice or additional wine
Whipped cream
Fresh red currants (for garnish)
Fresh raspberries (for garnish)Combine fruit juices in a large, heavy-based saucepan add lemon peel and heat gently. Dissolve cornstarch in wine and stir a few spoonsful of the hot juice into the mixture. Return the mixture to the saucepan, whisking continuously. Bring to a boil and stir until thickened. Add sugar to taste and simmer gently until the sugar dissolves completely.When the mixture thickens and clears, remove it from the heat and add lemon juice or additional white wine. Pour into a large glass serving bowl or individual dessert glasses and chill until set.To serve, pipe or spoon whipped cream on the top and decorate with fresh red currants and raspberries.
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roast goose with apple stuffing
1 (8 to 10 pound) goose, giblets reserved
2 cups water
1 small onion, sliced
1 1/4 teaspoons salt
6 cups soft bread crumbs
3 tart apples, chopped
2 stalks celery (with leaves), chopped
1 medium onion, chopped
1/4 cup butter or margarine, melted
2 teaspoons salt
1 teaspoon ground sage
1/2 teaspoon ground thyme
1/4 teaspoon pepper
1 teaspoon salt
1/4 cup all-purpose flourTrim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 teaspoons salt to boiling reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth cover and refrigerate.Chop giblets toss with remaining ingredients except 1 teaspoon salt and the flour.Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin of goose to back with skewers. Fasten opening with skewers lace with string. Tie drumsticks to tail. Prick skin all over with fork Place goose, breast side up, on rack in shallow roasting pan.Roast uncovered at 350 degrees F until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place a tent of aluminum foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on heated platter. Let stand 15 minutes for easier carving.Pour off all but 1/4 cup drippings from pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. Add enough water to reserved broth if necessary to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy.Yields 6 to 8 servings.
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rot kohl
2 tablespoons bacon drippings
1 medium onion, chopped
1 small cabbage head, shredded
2 apples, grated
1/4 cup cider vinegar
1/4 cup water
3 tablespoons dark brown sugar
1 teaspoon salt
1/4 teaspoon ground cloves
Coarsely-ground black pepper, to tasteWarm the bacon drippings in a saucepan over medium heat. Add the onion and sauté it briefly until it is limp. Stir in the remaining ingredients, and reduce the heat to a simmer. Cover the saucepan, and cook 20 minutes, until the cabbage is tender.
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