German Cutout Cookies


 








Butter Cookies Recipe - German Butterplätzchen


Ingredients for approx. 50 Cookies


(1 1/3 cups) plain flour sieved
(3/8 cup) sugar
1 teaspoon vanilla sugar
1 egg yolk
(1/2cup) butter

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For decoration1 egg yolk
1 tablespoon milk
sugar & chocolate sprinkles
coarsed sugar


Directions

Sift the flour on a board, cut the cold butter, put the egg yolk, sugar and butter chunks on top of the flour. You may also put into a food processor

Blend the ingredients with a pastry cutter if making on board.

Then use your cool hand to quickly knead a smooth dough. There shouldn't be any butter pieces left in the dough.

Wrap the dough in clingfilm and refrigerate it for 1 hour.
Dust a board and rolling pin with flour, roll out the dough 3 - 4 mm thin.
Dust cookie cutters with flour and cut out the Butterplätzchen, put them on a baking sheet lined with parchment paper.


Decorate the butter cookies

Whisk the egg yolk with 1 tablespoon milk, brush the cookies thinly.
Now you, can decorate the Butterplätzchen with coarse sugar, coloured sugar or chocolate sprinkles. This would be the most traditional way to decorate them.

Bake 356°F for 8 to 10 minutes until golden.
Let the cookies cool on a cooling rack, store them in a tin box.

Chocolate Croissant Breadpudding With Creme Anglaise

Unsalted butter for the baking dish
10 large egg yolks
4 cups whole milk
2 cup heavy cream
2 cup granulated sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 teaspoon ground nutmeg
12 croissants, cut into 1-inch pieces (about 1 pound)
4 ounces bittersweet chocolate cut into chunks

In a large bowl, whisk together the egg yolks, milk, cream, sugar, vanilla, salt and nutmeg. Add the croissants and chocolate and mix to combine.

Transfer the mixture to a buttered, 13x9 baking dish and bake in a 375 degree oven until a knife inserted in the middle comes out clean, 30-40 minutes.

Serve warm or room temperature.

 

Crème Anglaise

 

1. 2 cups half-and-half or whole milk
2. 1 vanilla bean, split lengthwise
3. 1/2 cup sugar
4. 4 large egg yolks, at room temperature

1. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
2. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
3. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve over bread pudding. May add 2 TBS Bourbon to crème during cooking time.

Easy Apple Dump Cake

Ingredients

One White cake mix like Pillsbury Moist Supreme

2 eggs

1/3 cup oil

1 cup water

Mix all ingredients together until smooth and put into a greased 9x13 pan. By tablespoons distribute pie filling and marble through cake. Bake at 350 degrees for 35 minutes. Let cool

Glaze

1 Tbsp butter melted

1 cup powdered sugar

1/2 tsp vanilla

warm water

Mix together first three ingredients and add enough water to make a smooth glaze. Drizzle over cake and serve alone or with vanilla ice cream.

For a change use any of your favorite pie fillings , such as Peach, Blueberry, or Cherry.

 

enjoy......
My grandchildren love this cake. It is so easy to make. The other night I made meatloaf and my daughter had to run and pick up a friend of her daughters. They were gone about 45 minutes and when they got home they said "it smells so good in here" they couldn't believe the cake was done. it is a joy to bake for the ones you love and with this easy recipe you'll be a hit.

Violet Bundt Cake

Ingredients

2 cups sugar
1 tsp baking powder
4 eggs
3 cups flour
1/2 tsp soda
pinch of salt
3/4 cups buttermilk
2 tsp vanilla
1/4 cup Rothman & Winter Crème De Violette

In a large bowl combine sugar, butrer and eggs. Beat at low spead for 1 minute then on midium until well creamed and light. Add soda to the buttermilk and mix well, Combine flour and baking powder and salt and alternate with milk to wet ingredients. Grease a bundt pan of your style choice. Put candied crystalized violets into bottom of pan and add cake mixture to pan being sure not to disturb violets. Bake at 350 degrees for 75 minutes.

Decorate with candied violets.

How to make candied violets

20 violets with stems intact
2 egg whites beaten slightly
fine castor sugar

Wash violets and let dry completly. Brush violets with egg whites and sprinkle with fine sugar. Put in a dry, warm place and let dry for at least 24 hours.

This cake takes a little time to prepare, but after you have the violets is very easy and wonderful for a summer lunchen or special occasion. Consider it for a violet birthday.

Courtesy Of The Red, White And Blue (The Angry American)

Choclate Sheet Cake (also known as Texas Sheet Cake)

Hi Everyone, I know it's been awhile but that story I will tell on a later posting. Today I have a recipe for this Sheet Cake often called a Texas Sheet Cake. I made this for Easter and it was a hit.

For the cake.
15x10 inch jelly roll pan, preheat oven to 350..and bake for 20-25 minutes or until toothpick comes out clean.

2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 stick salted butter cut up into pieces (for quicker melting)
1/4 cup hersheys cocoa
1 cup water
1/2 cup butter milk
2 eggs
1 tsp vanilla

Sift together the first four ingredients, set aside. In a small non stick pot add the butter, cocoa powder and water and bring to a boil stirring constantly. Add to flour mixture and combine. Beat together eggs, buttermilk and vanilla and add to cake and combine until smooth, (do not overbeat) add to greased pan and bake as above.

Icing
1/2 cup butter
1/4 cup hersheys cocoa powder
1/3 cup milk
2 cups powdered sugar
1 tsp vanilla
1 cup chopped walnuts ( can substiture pecans if desired)

Combine butter, cocoa powder and milk into a non stick sauce pan, bring to a boil stirring constantly. Remove from stove and add to powdered sugar with vanilla. Pour over warm cake and top with nuts. Cool completely before serving.

This cake goes well with vanilla or butter pecan ice cream..

Hope you enjoy and come back to see me real soon..and please invite all your friends.