1/2 c warm water
1 tsp active dry yeast
2 tsp sugar
1 tsp salt
2 tbsp oil or unsalted butter
4 egg whites
2-1/2 to 3 c all-purpose flour
2 beaten egg whites
poppy, sesame or caraway seeds
In a bowl, whisk together water and yeast, then sugar, salt, oil and the 4 egg whites. Add most of flour to make a soft dough. Knead about 5 minutes; set aside to rest 10 minutes. Place dough in a greased bowl and cover with plastic. Let it rise about 1-1/2 hours. Gently deflate dough and divide into four portions. Roll each into a circle of 1/8 inch thickness. Place on a lightly greased baking sheets. Brush tops with beaten egg white and sprinkle with seeds, as desired. Use a fork to prick dough all over. Bake in a preheated 400 degree oven for about 15 minutes until golden brown. Serve with dips, paté or cheese. Underbake it a bit to use as a soft pliable sandwich wrap.

2 large yellow onions, diced
1/2 c vegetable oil
2 tsp caraway seeds
3 cloves garlic, crushed
1/4 c paprika
5 lbs beef top round, cut in 1/2" cubes
1 tbsp kosher salt
2 tsp ground black pepper
4 c water
8 large potatoes, peeled and cut into 1/2" dice
In a large skillet, preheat 3 tbsp oil over medium-high heat. Working in small batches, brown the meat.
In a large Dutch oven, saute the onion in 3 tbsp preheated oil until golden. Add the caraway seeds and garlic and saute another 1-2 minutes. Add the paprika and stir until the onions are coated. Add the browned meat and mix well. Add the salt, pepper and 4 cups water and stir well.
Cover tightly and simmer, adding more water as needed and stirring occasionally. Cook for 1-1/2 hours. Add water to cover the beef and add the potatoes.
Cover and and simmer about 15 minutes or until the potatoes are just tender.

You will need a clean 5 gallon heavy plastic pail. (Check your local bakeries and restaurants). Wash thoroughly with hot soapy water, rinse with hot water; then rinse again with a warm water and baking soda and dry. This recipe is so simple and doesn't require any skimming off of top layers because you seal the sauerkraut airtight. Here we go...
1. Mix 3 tablespoons of Kosher Coarse Salt to every 5 pounds of thinly shredded cabbage in a large bowl and mix thoroughly. Let set a minute or two and let it sweat. (I would recommend 15 pounds total, which will almost half-fill the pail).
2. Press and pack firmly in the pail. Push with both hands to compact as hard as possible.
3. Fill the pail to about 5 to 6 inches from the top.
4. Place the pail where you want to store your sauerkraut to process before you proceed with the next step (this will prevent disturbing the airtight seal). Choose a location that's relatively cool and away from any heat source.
5. Take 2 plastic garbage size bags (be sure they're not the brand which has any fragrance or deodorizer in the plastic) and place inside each other for double thickness.
6. Place bags in the pail on top of the cabbage and slowly fill with water until the water reaches to the top of the pail. Then tie the bags off tightly to prevent leakage. You want to be sure the bag of water totally fills the inside diameter of the pail.
7. Now tape a small note to the pail giving the date you prepared it, and also the date the sauerkraut will be ready. Then just wait 6 weeks and you have sauerkraut.
8. On the day you "uncork" it, carry the pail outdoors. Carefully open the plastic bag and use a large saucepan to dip and discard the water in the bag. Then remove and discard the bags.
9. Pack the kraut in 2-quart ziploc freezer bags and freeze. IMPORTANT: Once pail is sealed do not peek for 6 weeks because the air is what produces the yeast or mold growths which you DON'T want. Also it is important that you follow the directions and weigh your cabbage and use proper amount of the coarse salt as stated.

I highly recommend you purchase a "pizza stone" (sometimes called a "bread stone") for this recipe; it will assure you a golden brown, crisp bottom crust. The stones are inexpensive and sold at most WalMarts and kitchen stores. They range $12-15. Before you bake with the stone, you MUST season it according to directions on the box.
I'm assuming (hoping) you have an electric breadmaking machine. Now that you're equipped, let's start.
For the dough:
1 c lukewarm water
2 tbsp sugar
1 tbsp olive oil
1 tsp kosher salt (or regular salt)
2-1/2 c all-purpose flour (or bread flour), plus additional for your work surface
2-1/2 tsp granulated yeast
For the topping:
2 tbsp olive oil
1 tsp kosher salt (or regular salt)
4 green onions, including the tops, cut into very thin 1/16" slices
1/4 c grated Parmesan, Romano, or Asiago cheese
Place dough ingredients into the baking pan of the bread machine in the order given. Choose the "dough" setting. This cycle takes about 2-1/2 hours. When the cycle is complete, let dough remain in the machine until it has again risen fully. (Do not punch down the dough).
Place your baking stone into the cold oven on rack positioned in lower portion and preheat oven to 450 degrees.
Liberally dust your work surface with flour, empty the dough onto this and dust the top with flour. Pat the flour onto the dough, turning as necessary to assure dough will not stick to the work surface. Pat the dough into roughly a 12" circle, turning over to assure both sides are floured and not sticking.
Drizzle the top of the dough with the olive oil, rub it over the surface, but not to the very edge. Sprinkle with the salt, green onions and grated cheese. Now, using both hands, spread your fingertips apart and "pounce" the entire surface in a motion as if you are playing the piano. This will embed the toppings into the dough and produce the desired uneven surface which during baking will produce golden brown bubbles. This pouncing motion will also enlarge the bread to about a 16"-17" diameter.
Use flour to dust the underside of an inverted cookie sheet. Position the cookie sheet next to the prepared dough. Carefully lift one side of the dough from the work surface, supporting it underneath with your flat palms, and quickly shift the dough onto the floured cookie sheet.
To place the dough onto the preheated baking stone, tilt the cookie sheet slightly in order for the far edge away from you to touch the farthest edge of the stone, and carefully with a slightly jerking motion, pull the cookie sheet toward you as the dough slides onto the baking stone. Don't let the dough overlap the edges of the stone.
Bake for 12-15 minutes. The bread should be a golden brown, covered with masses of bubbles and craters. Slide a metal spatula under the edges of the bread so you can slide it onto the cookie sheet and transfer it to a wire cooling rack.
NOTE: The baking stone must remain in the oven so that it can cool very slowly (otherwise it may crack and ruin the stone). To serve, allow each guest to tear off portions of the bread (which is traditional), or slice it into large pieces using a pizza cutter.

1/4 c extra virgin olive oil
2 large yellow onions, diced small
3 - 4 cloves garlic, crushed/minced
4 lbs extra lean ground chuck
2 - 28oz cans whole plum tomatoes
2 tbsp dried parsley
2 tbsp dried basil
2 - 16oz cans tomato sauce
12 oz can tomato paste
5 cups water
4 bay leaves
1 tbsp kosher salt
Heat the olive oil in an 8-qt Dutch oven over medium heat. Add the onion and garlic and saute until onion is translucent, about 4 minutes.
Add the ground meat, and cook until brown, using a long-handled wire potato masher to break up the meat as its cooking.
Do not drain the plum tomatoes. Place in an electric blender or food processor and pulse briefly to break the tomatoes into small pieces. Pour into the meat mixture.
Add all the remaining ingredients and stir with the potato masher until the tomato paste is dissolved.
Do not cover; bring sauce to a simmer. Stir occasionally and allow to reduce to desired consistency.
Makes about 7 quarts of sauce.
Great served over pasta or spaghetti cooked "al dente", or as the base for lasagna.

Wowzers! I think we struck pay-dirt this time! Image two comfort foods rolled into one; ohhhmagoodness--be still my heart! I found this gem in Epicurious; and it got thumbs-up rave reviews from cooks coast-to-coast! Imagine this on a crisp autumn morning along with a pot of steaming hot coffee or tea!
Although large slices from a round loaf of bread (crust removed) are traditional, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
1 stick unsalted butter
1 c light brown sugar, packed
2 tbsp corn syrup
one 8- to 9-inch round loaf country-style bread
5 large eggs
1-1/2 c half-and-half
1 tsp vanilla
1 tsp Grand Marnier
1/4 tsp salt
In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.
In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 4 hours and up to 1 day.
Preheat oven to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serve immediately. Makes 6 servings.
Gourmet, July 1998
You Asked For It
Inn at Sunrise Point, Camden, Maine

If you love to slather a good hot mustard on sandwiches and grilled meats, this recipe is for you! If it doesn't deliver quite the Grey Poupon punch you're accustomed to, kick it up a couple notches with Tabasco, LOL! 2 c dry white wine
1 large yellow onion, minced
2 - 4 cloves garlic, crushed
4 oz dry mustard ("Coleman's" preferred)
2 tbsp honey
1 tbsp vegetable oil
2 tsp kosher salt
1/4 tsp Tabasco Sauce, or to taste
Combine the wine, onion and garlic in a small saucepan. Heat to boiling; lower heat and simmer for 5 minutes. Remove from heat, pour into bowl and allow to cool to room temperature.
Place the dry mustard into a medium saucepan. Strain the wine mixture into the dry mustard, beating continually with a wire whisk. Next whisk in the honey, oil, salt and Tabasco. Heat slowly while whisking until the mixture thickens. Remove from heat and allow to cool. Pour into a non-reactive (non-metal) container; cover airtight and refrigerate at least 2 days to allow the flavors to develop. Makes about 2-1/2 cups.

I was delighted when I found this recipe on the net. These are delicious; I remember having them in a specialty restaurant in Vancouver, British Columbia, which served nothing but "Dutch Babies"; and it was always packed with hungry customers day and night.
6 large eggs
1 c flour
1 c milk
1/4 c butter, melted
1 tsp salt (optional)
Peach Sauce:
1 can (8-3/4 ounces) sliced peaches
1/3 c light brown sugar, packed
2 tsp cornstarch
orange juice
1/4 tsp apple pie spice
Pancakes: Break eggs into blender. Mix on slow speed while adding butter in a stream, then slowly add milk and mix. Add flour a little bit at a time. Mix thoroughly. Spray 6 oval baking dishes with non-stick cooking spray. Ladle 4 ounces of batter into each baking dish (a 1/2-cup measure is 4 ounces). Bake at 425 degrees for 10 to 15 minutes or until puffed and golden (will rise on sides only, center does not puff).
Peach Sauce: Drain peaches into measuring cup; add orange juice to peach juice to make one cup liquid. In a small saucepan, heat mixture to boiling. Combine sugar and cornstarch and stir into boiling mixture. Stir over medium heat until thickened and clear. Add peaches and heat thoroughly. May also use fresh or frozen peaches and peach juice.
Note: May also be baked in a 9-inch pie plate; increase cooking time about 5 minutes until done in the center and golden brown on sides. Serves: 6

1 box Pillsbury Hot Roll Mix (substitute milk for the liquid called for on the box directions)
3 tbsp sugar
2 tbsp vegetable oil
1 large egg, beaten well
2 large eggs
2-1/2 c ground English walnuts or pecans
1-1/2 c sugar
3/4 c evaporated milk
1 stick real butter, melted and cooled to room temperature
raisins, optional
In a large bowl, combine the hot roll mix, the required amount of milk as the liquid, sugar and oil. Add the beaten egg. Stir well, turn onto floured surface and knead 15 minutes, or until dough springs back when poked with your finger. Oil a clean bowl, add the ball of dough, turning to coat all sides. Cover and let rise until double in bulk.
Knead it again for a minute or two and roll and stretch it to approximately 49" long and 34" wide.
Mix the filling and cook it slightly until it begins to thicken. Spread the filling on the dough, roll up jellyroll style; cut it to fit into 2 or 3 greased bread pans; score the tops if you wish. Cover and let rise another hour. Preheat oven to 350 degrees and bake about 45 minutes until nicey browned. Remove from pans and allow to cool on wire racks.

This versatile pastry is excellent served by itself; either sliced thin and toasted, or sliced thicker as a dessert portion.
1/4 c milk
3 tbsp clover honey
2 pkgs active dry yeast
2 large eggs, at room temperature
2 to 2-1/2 c unsifted all-purpose flour
1/4 c butter, softened to room temperature
1/2 tsp salt
1 c water
1/2 c poppy seeds
3 tbsp clover honey
1 tbsp grated fresh orange zest
1/4 tsp ground nutmeg
1/4 c butter, softened to room temperature
1/3 c walnuts
1/4 c powdered sugar
2 tsp orange juice
To prepare dough, in small saucepan heat milk to boiling; remove from heat and stir in honey. Pour into large bowl and cool to 110-115 degrees. Sprinkle yeast over milk mixture; let stand 5 minutes. Separate 1 egg, reserving white in small bowl. Add the egg yolk, 2 cups flour, butter and remaining whole egg and salt into the milk mixture and stir until soft dough forms. Turn dough out onto floured surface. Knead, adding more of the 1/2 cup remaining flour if necessary, until dough is soft but not sticky, about 3 minutes.
Lightly oil mixing bowl. Add dough and turn dough so that all sides are oiled. Cover with clean cloth and allow to rise in warm place (about 1 hour).
Meanwhile, prepare the filling. In a 1-quart saucepan heat water, poppy seeds, honey, orange zest and nutmeg to boiling over high heat. Reduce heat to medium and cook until most of the liquid evaporates (about 20 minutes). Remove from heat and stir in the butter. Preheat oven to 350 degrees. Divide dough into thirds. Roll each to a 12"x5" rectangle. Spread one third of the filling onto each, leaving a 1/4" border around edges. Starting from the 12" edge, roll like a jellyroll. Brush some of the reserved egg white onto tops of the rolls. Line a baking sheet with parchment paper. Place two of the rolls side-by-side, seams down; gently press the rolls together lengthwise. Lay remaining roll centered and parallel on top of the previous two. Bake 25-30 minutes until lightly browned. Cool completely on wire rack. Stir together the glaze ingredients and spread over the top of the warm Mohnstück. To serve, slice crosswise with a serrated knife.

6 lb beef sirloin tip roast
1 tbsp garlic powder
2 tsp onion powder
1-1/2 tsp oregano
1/2 tsp dried basil
1-1/2 tsp fennel seeds
1-1/8 tsp black pepper
1-1/2 tsp anise seeds
1/2 tsp MSG (optional)
1-1/8 tsp paprika
2 tsp kosher salt
15 oz can tomato sauce
5 c water
bread rolls (either Kaiser, French, or Hoagie)
Optional goodies when assembling the sandwiches:
sauteed or carmelized yellow onions
  slices of mozzarella, jack, or Provel cheese
Preheat oven to 350 degrees.
Place roast in a deep covered roasting pan or Dutch oven.
In a large bowl combine the remaining ingredients (except bread rolls, onions and cheese), and pour over the roast. Cover and bake 1 hour. Reduce heat to 300 degrees and bake another 3 hours until done and tender; basting every 30 minutes.
Remove meat from drippings and allow to cool slightly; reserve drippings. Slice meat very thinly. Return sliced meat to oven until meat is steaming hot.
Slice open the rolls; spoon a little of the sauce on the inside. Use tongs to layer the beef on the roll. Top with the optional onions and sliced cheese. Serve each sandwich with a bowl of the sauce for dipping "au jus" style. Pass around the napkins and enjoy!

2 c sugar
1 c vegetable shortening
1 stick butter or margarine, room temperature
5 large eggs, separated
1 tbsp pure vanilla
1 c buttermilk
2 c all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 c chopped pecans
2 c shredded coconut
Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. In a medium mixing bowl, beat the egg white until stiff; set aside.
In a large mixing bowl, use an electric mixer to cream together the sugar and shortening; add the butter or margarine and beat until fluffy. Add the egg yolks one at a time, beating well after each addition. In a small bowl sift together the flour, salt and baking soda; set aside. Stir the vanilla into the buttermilk. Add the flour mixture and the buttermilk mixture alternately to the creamed mixture. Add the pecans and coconut then fold in the stiffy-beaten egg whites. Pour into the prepared pans and bake about 30 minutes or until toothpick inserted in the center comes out clean. Cool pans on wire rack for 5 minutes; then invert cakes onto rack and remove pans. Allow to cool completely at room temperature.
8 oz cream cheese, room temperature
1 stick butter
1 tsp vanilla
16 oz powdered sugar, sifted
1 c chopped pecans
1 c shredded coconut
Cream together the cream cheese and butter. Add vanilla and sugar and beat until fluffy. Frost between the 3 cake layers, sides and top. Sprinkle the top with the pecans and cocout. Cover and store refrigerated.

Mmmmm...comfort food! This version of Tiramisu is easy to prepare and contains no egg.
1 sponge cake layer, 10-12" diameter, 3" tall, baked and thoroughly cooled
3 oz strong black coffee or prepared instant espresso coffee, room temperature
3 oz brandy or rum
1-1/2 lbs mascarpone or cream cheese, room temperature
1-1/2 c powdered sugar
1/4 c unsweetened cocoa powder, for dusting
Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick. Stir together the coffee or espresso and liqueur. Place the bottom half of the sponge cake onto serving platter and sprinkle with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse. Using an electric mixer, cream mascarpone or cream cheese with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer. Set the second half of the cake on the bottom half, and repeat the process. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture.
Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa. Refrigerate for at least 2 hours before cutting and serving.

Makes 3 dozen
1/2 c vegetable oil
1 c sugar
3 large eggs
1-1/2 tsp pure vanilla extract
1-1/2 tsp anise seed
1-1/2 tsp baking powder
few drops anise oil (available at speciality baking shops)
2-1/2 - 3 c all-purpose flour
Preheat oven to 375 degrees. Grease and lightly flour 8-inch baking dish and set aside.
In a large bowl, blend oil and sugar. Beat in the eggs one at a time. Add remaining ingredients and blend well.
Spoon the batter into the prepared pan. Bake 20 minutes. Remove from the oven and slice into 36 pieces and place on a baking sheet. Increase oven temperature to 450 degrees. Bake slices 10 to 15 minutes more until browned.
Note: These mild-flavored cookies are the Greek version of the Italian twice-baked Biscotti. Recipe can be doubled successfully.

These potato pancakes are so light and crispy. Perfect served by themselves or with chicken, roast, even bratwürst and Polish sausages. The Latkes are traditionally served with a side portion of chilled applesauce and/or sour cream. In Germany they're called "Reibekuchen" and a favorite at all outdoor festivals. 6 large white potatoes (not bakers)
1 large yellow onion
3 large eggs, beaten
2/3 c all-purpose flour or matzo meal
1 tsp baking powder
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp ground white pepper
peanut or vegetable oil for frying
chilled applesauce
chilled sour cream
Peel potatoes and grate by hand or in a food processor (even better!). Place the potatoes directly into a wire-mesh colander and rinse thoroughly with cold running water until the water is clear and the potatoes are pure white. Squeeze the potatoes in your hands to remove as much excess water as possible; transfer to a large bowl. Rinse the food processor bowl to remove any potato starch residue. Grate the onion in the food processor and add it to the potatoes. Add the beaten eggs. In a small bowl, stir together the dry ingredients. Add to the potato mixture and stir well.
In an electric skillet, preheat 1" of the oil to 350 degrees. Drop batter by large soupspoonsful to form oval shapes; flatten slightly. Fry until nicely browned and crisp on both sides. Drain on paper towels. Serve warm. Makes 24 approximately.

Caktusgrl has contributed this family favorite that's been a holiday tradition for generations. It has origins in Sicily, in the village of Alta Villa Milicia. These require some time to make, but they're dainty, pretty and delicious. I used a 3" round cookie-cutter, and got 133 cookies from the recipe.
1/2 lb dried figs
1/2 lb raisins
grated zest of 1 orange
4 oz chocolate chips
4 oz candied fruitcake mix
Either put this through a food grinder or a food processor; place in a medium bowl and set aside. Stir together: 1/4 c honey, 1/4 tsp cinnamon and 1/4 tsp ground allspice. Stir into the fruit mixture.
8 c all-purpose flour
1 c sugar
3 tbsp baking powder
1/4 tsp salt
3 sticks margarine
3 large eggs
1 c milk
1-1/2 tsp pure vanilla (stir into the milk)
In a large bowl sift together the flour, sugar, baking powder and salt. Working with one-third at a time, process each with a stick of the margarine in your food processor; place the flour mixture into a large bowl. Make a well in the center and add the eggs and milk. Stir until combined (it'll look dry). Place onto work surface and knead until it forms one mass.
Divide into 3 parts; working with 1 and keep the rest covered to prevent drying. Lightly flour your surface and roll the dough 1/8" thick and cut into 3" round shapes. In the center of each place about 1/2 teaspoon fruit filling; fold over to form a crescent shape and use a fork to crimp the edges together. Place 1/2" apart (they don't spread) onto baking sheets lined with parchment paper. Cut 3 small slits in the top of each pastry. Preheat oven to 375 degrees; bake 18 minutes. While they're cooling, prepare your frosting....
3-1/4 c powdered sugar, sifted
3 tbsp softened margarine or butter
1/4 c lukewarm milk
1 tsp vanilla
Use an electric mixer to make the frosting nice and smooth. Place in a cake-decorating tube with a fine round tip; and pipe a zig-zag design on each cookie; and while the frosting is still soft sprinkle liberally with multi-colored "non-pariel" cookie-sprinkles. To store, place in single layers divided with waxed paper and cover tightly; keep at room temperature.

Here's a fabulous recipe for you steak-lovers. This one transports me back to the 1960's and a superb little restaurant called "Frere Jacques", just a few blocks from the Arc de Triomph in the heart of downtown Paris. Now light the candles and uncork the beaujolais.
two 6-ounce rib eye steaks
kosher salt
1 c coarsely-cracked black peppercorns
1/2 c Dijon mustard
vegetable oil, for sauteéing
1/4 c minced shallots
2 tbsp good-quality brandy (Courvoisier)
1 tbsp crushed garlic
2 c veal stock
1/4 c heavy cream
3 tbsp butter
chopped parsley, for garnish
deep-fried shoestring potatoes, for serving
Preheat oven to 350 degrees. Season both sides of steak with salt and brush with Dijon mustard, reserving extra for sauce. In a pie tin place peppercorns and press steaks in to coat each side with about a 1/4 cup; if you have time, set aside. In a sauteé pan heat 1 tablespoon oil to almost smoking. Cook steaks for 3 minutes on first side, turn and cook 3 more minutes.
Transfer steaks to pie tin and roast in oven 4 minutes for rare, 8 for medium-rare, and so on. Meanwhile, wipe excess fat and loose pepper from sauteé pan. Reheat pan with 1 teaspoon oil, add shallots, stir and cook for 1 minute. Carefully add brandy to pan.
(Note: IT WILL IGNITE!) Allow brandy to burn off and add garlic, remaining mustard and veal stock. Bring to a boil and simmer until reduced by half. Stir in heavy cream and continue to reduce for 2 minutes. Stir in butter and adjust seasonings. Remove steaks to serving plates, spoon sauce over and garnish with parsley. Serve with crispy fried shoestring potatoes. Serves 2.

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