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Lebkuchen

Lebkuchen

“a German Holiday Cookie”

 

1 cup brown sugar

1 stick butter, ½ cup

1/2 cup honey

4 eggs

4 1/2 cups flour

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground cardamom

zest from 1 lemon or orange

2 tsp baking soda in water

1 cup confectioners’ sugar

almond or anisette flavoring

Almonds, chopped

Lemon juice or cream

 

Melt butter, sugar, and honey over low heat.   Remove from heat and add eggs, flour, spices, zest, soda dissolved in water and salt.   Chill overnight.

 

Roll out and cut or pat thin onto buttered cookie sheet and make into bars.   Bake 350° F. for 10 to 15 minutes.   Frost while still warm.

 

Vanilla Icing: confectioners’ sugar, almond or anisette flavoring and lemon juice or cream to make good spreading consistency.  Sprinkle with almonds on top, this is optional.

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Roast Chicken and Stuffing

Roast Chicken and Stuffing

Butter for greasing
1 large free range chicken, 4 to 5 lbs, without giblets
Olive oil to baste the chicken and season with salt and pepper or poultry seasoning
1 cup water or chicken stock for roasting

Stuffing
5 Tbsp butter
1 Tbsp olive oil
1 small onion finely chopped
2 stalks celery finely chopped
2 cups dried breadcrumbs, or ½ cups fresh bread cubes
1 ½ Tbsp fresh chopped Herbs (Thyme, Sage, Parsley, Tarragon) or 2 tsp dried herbs
1 egg, beaten
Salt and Pepper
2 cups boiling water or chicken stock

Grease the inside of a small roasting pan. Preheat oven to 400 degrees F.

Sauté chopped onion and celery in melted butter and olive oil until soft, about 10 minutes; remove from heat. Mix in breadcrumbs, herbs, egg, salt and pepper. Pour hot water or chicken stock to moisten the stuffing. Let stuffing cool.

Rinse chicken, inside and out; pat dry. Stuff the chicken with the stuffing loosely…and put remaining stuffing in a buttered baking dish and cover with foil. Place the stuffed chicken in the roasting pan on a rack breast side down. Pour 1 cup water or chicken stock under the rack. Roast for 30 minutes.

Baste with olive oil and season with salt and pepper or poultry seasoning.

Reduce heat to 325 degrees F. and roast for another 1 ½ hours or until temperature reaches 185 degrees F. Baste every 20 minutes until done. The last 30 minutes place the extra stuffing in the covered buttered baking dish in the oven to heat.

Let sit 10 minutes then carve the chicken, and serve.

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Granny’s Classic Gingerbread

Granny’s Classic Gingerbread

1/2 cup oleo or butter
1/2 cup buttermilk
1/2 cup molasses
2 eggs
1/2 cup sugar
1 1/4 cup flour
1/2 tsp. ginger
1/2 tsp. cinnamon
1 tsp. baking soda

Preheat oven to 350 degrees F. Mix butter, buttermilk, molasses and eggs together until creamy. Add remaining ingredients and beat well.

Pour into greased and floured 8×8 square pan and bake about 40 to 60 minutes, until knife inserted in center comes out clean.
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Granny’s Caramel Candy Bars

Granny’s Caramel Candy Bars

 

14 oz package vanilla caramels

1/3 cup milk

2 cups flour

2 cups old-fashioned oats

1 1/2 cups brown sugar

1 tsp baking soda

1/2 tsp salt

1 egg

1 cup butter, soft

1 cup chocolate chips

1 cup chopped walnuts or 1 cup dry-roasted peanuts

 

Preheat oven to 350° F.     Butter a 9×13 baking pan.

 

In a sauce pan heat caramels and milk over low heat, stirring frequently, until smooth; remove from heat.

 

In a bowl mix together flour, oats, brown sugar, baking soda and salt with spoon.   Stir in egg and butter until mixture is crumbly.    Press half of the crumbly mixture in prepared baking pan.   Bake 10 minutes.

 

Sprinkle chocolate chips and walnuts over baked layer.    Drizzle with caramel mixture.    Sprinkle with remaining crumbly mixture; press gently into caramel mixture.    Bake an additional 20 to 25 minutes or until golden brown.    Cool for 30 minutes.   Loosen edges from sides of pan.   Cool completely.    Cut into 8 rows by 4 rows.

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Stuffed Meatloaf Cups

Stuffed Meatloaf Cups

1 ½ cups lean ground beef
1 egg
1 cup fresh bread crumbs
2 Tbsp chopped onion
½ tsp salt
1 Tbsp Worcestershire sauce
16 oz tomato sauce
1 ½ cups cooked rice
¼ cup chopped celery
¼ cup chopped Green pepper
¼ tsp salt
¼ tsp poultry seasoning

Mix Worcestershire sauce and tomato sauce together.

Combine ground beef, egg, bread crumbs, onion, ½ cup tomato sauce mixture; form into 6 cup shaped patties. Brown patty cups in shallow baking dish at 450 degrees F. Drain fat.

Combine rice, celery, green peppers, salt and poultry seasoning; fill meatloaf cups with rice mixture. Place in baking dish, pour on remaining tomato sauce mixture. Bake at 350 degrees F for 15 minutes or so. Makes 6 servings.

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Pepper Jack Cheese Balls

Pepper Jack Cheese Balls

16 oz Cream Cheese, room temperature
2 cups Pepper Jack Cheese, shredded
2 Tbsp butter, room temperature
1 Tbsp Cream
1 tsp. Lime Juice
1/2 tsp Worcestershire Sauce
Pecans or walnuts, chopped

Cream together well cream cheese, Pepper Jack cheese, butter and cream. Mix in Lime juice and Worcestershire Sauce. Chill in frig at least 1 hour.

Form in to balls and roll in chopped nuts, let rest for a while. Serve with veggies and or chips of choice. Enjoy.

Wrap in plastic wrap, put in freezer bag, remove any air in bag and freeze.

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Slow Cooked Peanut Clusters

Slow Cooked Peanut Clusters

1 lb salted peanuts
1 lb unsalted peanuts
2 cups chocolate chips, semi sweet
½ cup German chocolate or milk chocolate, chopped (4 oz)
3 lbs white almond bar, chopped (two 24 oz. pkgs.)

Place your peanuts in your slow cooker (4 quart) and top with chocolate chips, German chocolate, and almond bark..DO NOT STIR….Cook on low 3 hours DO NOT REMOVE LID. Turn off and cool slightly. Chocolate/almond bark will not be melted; will be soft. Mix thoroughly and drop by teaspoon onto wax paper, let cool completely.
Makes 160 candies. Oh So Good!!!

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