~$$$ OKTOBERFEST GIVEAWAY$$$~Sponsored by Germandeli.com

This is the store for people who love German and European groceries.
General Information	Ordering Online? Follow us at www.facebook.com/germandeli Follow us on Twitter: http://twitter.com/germandeli GermanDeli Test Kitchen: http://www.youtube.com/user/GermanDeliMarketing

Americaner~Wiesbadener Kaffeklatsch~: ~$$$ OKTOBERFEST GIVEAWAY$$$~

Americaner~Wiesbadener Kaffeklatsch~: ~$$$ OKTOBERFEST GIVEAWAY$$$~: "Germandeli.com Who doesn't like Oktoberfest? Who doesn't like Bratwurst, big German Pretzels and Beer; and best of all how would you like to..."

~$$$ OKTOBERFEST GIVEAWAY$$$~Sponsored by Germandeli.com

http://thewiesbadenerkaffeklatsch.blogspot.com/2011/08/oktoberfest-giveaway.htmlWho doesn't like Oktoberfest? Who doesn't like Bratwurst, big German Pretzels and Beer; and best of all how would you like to have it all for FREE...That"s what I said FREE..Graciously Sponsored by GermanDeli.com A $50.00  e-gift card to use at the German Deli,,,,,,,,Exciting.....here's what you do to enter.. (1)Become a follower of this blog..just click on Follow on the Right to become a member(2)click on the link below Facebook German Deli and press the like button and type enter me, (3) go to Annemarie Wiesbadener kaffeklatsch and become a friend and write enter me...(4)go to the info page and follow the link to Wiesbadener Kaffeklatsch and press the like button.. and type enter me..Good Luck!!
General Information

Ordering Online? Follow us at www.facebook.com/germandeli
Follow us on Twitter: http://twitter.com/germandeli
GermanDeli Test Kitchen: http://www.youtube.com/user/GermanDeliMarketing

contest rules: You must be 18 or older or get your parents permission (parents will contact me via personal message if you are chosen)) otherwise a new winner will be selected. Giveaway runs from August 1 to September 1 2011...winner will be selected via random drawing of all entries..all entry rules must comply...winner will be notified September 2nd 2011.
 

Plum Cake Zweteschgenkuchen

250 g	Mehl
½	Backpulver
1	Ei(er)
80 g	Zucker und etwas Zimt
50 g	Margarine
etwas	Milch
1 kg	Pflaumen (Zwetschgen)
	Für die Streusel:
125 g	Mehl
1	Ei(er)
1	Vanillezucker
70 g	Zucker
70 g	Butter
	Fett für die Form

Zubereitung

Mürbteig mit den Händen kneten. Danach kommt er in eine eingefettete Backform und wird dort glatt gestrichen (wie ein Pizzaboden). Etwas Zimt auf Boden streuen.
Die Zwetschgen (Pflaumen) entkernen und auf dem Boden verteilen. Zimt und Zucker auf die Zwetschgen streuen. Danach den Streuselteig mit den Händen verkneten und den gesamten krümeligen Teig auf die Zwetschgen streuen. Bei Ober- und Unterhitze (180°C) 55 Minuten backen.

Chocolate Peppermint Cheescake Bars.

Crust:
30 peppermint creme-filled chocolate cookies
5 tablespoons unsalted butter, melted
1/2 teaspoon fine salt

Filling
8 ounces bittersweet chocolate, finely chopped
8 ounces semisweet chocolate, finely chopped
16 ounces 1/3 less fat cream cheese, softened
1 1/3 cups granulated sugar
1 cup low fat sour cream

4 large eggs, room temperature

Glaze:
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 Tbs non hydrogenated shortening                                                                                     2 teaspoons light corn syrup
1/4 cup low fat sour cream, room temperature
crushed candy canes (about 3, large)

Preheat oven to 350 degrees

In a food processor - add cookies and process until they form crumbs. With the processor running, pour in the melted butter and salt - process just until combined.  Press the mixture into a 9" x 13" pan lined with foil - evenly pressing to cover the bottom completely.

Meanwhile, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (don't allow the bowl to touch the water) - stir occasionally until melted and smooth. Remove and set aside to cool a bit.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and mix well, scraping down the side of the bowl as needed. Add the eggs, one at a time, and mix just until incorporated. Pour in the cooled melted chocolate and mix until smooth.

Pour the filling evenly over the crust and smooth the top. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Remove and place on a wire rack to begin cooling.

Add chocolate, butter and corn syrup to a small sauce pan on the stove over medium-low heat.  Stir the chocolate mixture until melted and smooth, remove from heat and stir in the sour cream. Spread glaze evenly over the warm cheesecake. When the glaze has almost set sprinkle the crushed candy canes evenly over the top.  Let cool completely and then refrigerate at least 8 hours.

Quark Kasekuchen ohne Boden

Ingredients:
250 g Butter
250 g Sugar
3 eggs
1 pkg vanilla pudding
1 pkg almond (mandel) pudding
1Tbs baking powder
1 kg Quark
1/2 shot rum

Combine Quark, butter, and sugar and beat until light and creamy. Beat in pudding powders and baking powder then add one egg at a time incorporating each before adding the other, add rum and beat until velvety smooth.
Put some ground up almonds or hazelnuts into bottom of a 91/2 in springform pan, ( the nuts prevent sticking) Bake in a 375 degree oven for 15 minutes reduce to 325 and bake for an additional 60 minutes. (if the top begins to get to brown cover with a strip of foil) turn off the heat and leave in the oven 30 minutes with the door ajar.  Remove from oven and loosen springform but do not remove. Cool completely remove ring and transfer to a  serving plate.

Mango Mango Cake

2 cups of mashed ripened mangoes
2/3 cup of sugar
2 1/2 cups of flour
2 tsp baking powder
1/4 tsp salt
1/2 cup of butter
2 eggs
2 tbsp real maple syrup
2 tbsp pure vanilla
----------
1 tbsp brown sugar
1 tbsp butter

1. Peel the mangoes. I used four very ripe mangoes (when they are yellow/red,,soft to the touch and smell sweet).
2. Cut what you can into nice pieces, and save about two cups for mashing.
3. Mix sugar, butter and eggs 
4. Add flour, baking powder, salt 
5. Mix syrup and vanilla into the batter, and then add the mashed mangoes. Pour the batter into 13x9  greased baking pan.
6. Put it in a pre-heated oven at 350 degrees F 
7. Bake for 10 minutes 
8. Take out baking pan and spread the leftover mango pieces over the cake. 
9. Drizzle brown sugar and butter over the mangoes.
10. Bake for 40-50 minutes, until a toothpick comes out clean
11. Top with real vanilla ice cream and mango coolie (made by combining mango and a little sugar in a blender and puree..