On 25 Nov 2005 at 13:50, Barry wrote:
> My wife had a German dorm mother that made a Christmas cookie that had
> a kind of edible paper liner on the bottom. We found a German food
> store that sold the liners and they had a recipe, but have since both
> forgotten the name of the liners and the cookie. The woman who sold us
> the stuff years ago said it was a common German Christmas cookie. What
> my wife remembers is that it was almost like a gingerbread cookie.
> Can you help?
The only German cookie recipe that I can find that mentions edible paper is "lebkuchen."
The edible rounds of paper are called "oblaten."
German Lebkuchen with German Baking Wafers Oblaten Recipe
The cookies are baked on a thin, edible wafer called oblaten.
Oblaten are crisp, white wheat wafers that are available in
specialty food shops. If you do not have a specialty food shop
that handles oblaten, check with a local religious supply house.
Wafers that are used for communion come in various sizes, including
2 3/4 and 3-inch diameters, and can be used for lebkuchen.
5 large eggs
1 3/4 cups sugar
2 1/2 cups unblanched almonds, finely ground (with skins)
1 cup all-purpose flour
1/2 cup finely diced candied orange peel
1/2 cup finely diced candied lemon peel
2 teaspoons ground cinnamon
1 teaspoon freshly ground cardamom
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
42-48 round german baking wafers, 2 3/4 or 3 inches in diameter (oblaten)
1 cup confectioners' sugar
2 tablespoons fresh lemon juice (about)
1 cup semi-sweet chocolate chips
halved blanched almonds
In the bowl of an electric mixer or in a large bowl, beat or whisk
the eggs and sugar together until light and fluffy.
Place the bowl over a pan of simmering water over low heat and heat,
whisking until the mixture is thick and very warm (about 130 F)
Remove from the water bath and continue beating until the mixture is cool.
Combine the almonds, flour, zests, and spices in another bowl.
Stir into the egg sugar mixture.
Cover and refrigerate overnight.
Place the oblaten on baking sheets 2 inches apart.
Spread 1 rounded tablespoonful of the cookie dough on each oblaten,
spreading to the edges of the wafers.
Let the cookies stand, uncovered, for 1 hour before baking so that
the top will dry.
Preheat the oven to 350 F.
Bake the cookies for 15 to 20 minutes, until the cookies are crusty
on the upper surface, but still moist in the center.
Remove the cookies from the baking sheet and cool on a wire rack.
In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
Spread over half of the cooled cookies.
Place the chocolate into a glass bowl and heat in the microwave at
high power for about 2 minutes, stirring every 15 seconds, until melted.
Spread the melted chocolate over the remaining cookies.
Decorate with the almonds.
makes 42 to 48 cookies.
From: The Great Holiday Baking Book Beatrice Ojakangas.
1 pound of butter
2 c sugar
4 c self-rising flour
1 t of each: cinnamon, nutmeg, allspice
1 pound of candied cherries,rough chopped
1 pound of candied pineapple,rough chopped
1 big box of raisins
6 c roughly chopped pecans
5 oz. orange marmalade
Preheat oven to 350*
Cream butter and sugar, then add the eggs. In another BIG bowl
add the flour, spices, fruit and nuts. Stir to coat. Add this mixture
to the creamed mixture, mix well. Place batter in a pan. Bake for 15
minutes, take out and stir. Bake 15 minutes, take out and stir. Bake
15 minutes, take out and stir. Bake 15 minutes more, stir and pack
down in a greased tube pan. I used a potato masher to pack it in.
Let set on the counter overnight. This is really good!!!! My Kitchen
Aid 4.5qt wouldn't hold all of the batter. I put the batter in a 13
by 18.5 inch pan, the biggest pan I had.I added the rest of the
flour,fruit,nuts and orange marmalade by hand. I baked as directed.
The cake weighted 8 lbs. 9 oz.
A friend gave me this recipe, it is very good!!! Barbara
On 26 Nov 2005 at 17:11, Genoa wrote:
> I am looking for an old German recipe. My soon to be father-in-law's
> grandmother used to make something called Blueberry Gookin, or
> Blueberry Kookin. I am unsure of the correct spelling/pronunciation
> and have been unable to find it on the web. I do know it is similar
> to a cobbler. Have you heard of anything like it? I would love to
> make this for the family I will be marrying into.
> Good hunting!
Perhaps you mean "blueberry kuchen", which is German for "cake"? "Kuchen" is pronounced "kookin".
See below for recipes.
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup butter
3/4 cup granulated sugar
1 large egg
1/2 cup milk
2 cups blueberries
Stir together flour, baking powder, baking soda and salt. Cream
butter and sugar in large bowl. Beat in egg until blended. Add
flour mixture and milk; stir just until moistened. Fold in blueberries.
Turn into a buttered and floured 9-inch springform pan.
Sprinkle with Streusel Topping. Bake at 375 degrees F for 45 to 50
minutes. If top begins to brown too quickly, cover with foil.
1/3 to 1/2 cup brown sugar
3 tablespoons flour
2 teaspoons cinnamon
3 tablespoons butter
1/2 cup chopped walnuts
Stir together brown sugar, flour, and cinnamon. Cut in butter with
pastry blender. Stir in walnuts.
German Blueberry Kuchen
3 cups all-purpose flour -- sifted
1 3/4 cups sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 1/3 cups milk
2 large eggs
2 teaspoons vanilla
1 teaspoon nutmeg -- freshly grated
1 lemon peel -- grated
1 1/2 cups nuts -- chopped
3 cups blueberries
confectioner's sugar -- sifted
Preheat oven to 350 F. Butter and flour a 9x12" baking pan.
In a bowl, sift the flour, 1 1/2 cups of the sugar, baking powder
Blend in the shortening and stir in the milk. With an electric mixer,
beat the batter for 3 minutes. Beat in the eggs, one at a time, vanilla,
nutmeg, and lemon peel, then beat for 2 minutes more.
Stir in the nuts, then pour the batter into the prepared pan. Top with
the blueberries and sprinkle with the remaining sugar. Bake the kuchen
for 40 to 45 minutes or until golden brown. Cool to warm, cut into
squares, and dust with confectioners' sugar.
Title: Blueberry Kuchen
Categories: Pastry, German, Cake, Pie, Fruit
Yield: 1 Pie
-------For The Pastry-------
1 c Flour
2 tb Sugar
1/8 ts Salt
1/2 c Butter; chilled
1 tb White vinegar
------For The Filling--------
3 c Blueberries
2/3 c Sugar
1 ts Cinnamon
1 tb Flour
-------For The Topping-------
2 c Blueberries
2 ts Confectioners' sugar
Preheat oven to 350F.
Pastry: Place flour, sugar and salt in a medium size mixing bowl.
Cut in the chilled butter, then rub mixture with your finger tips
until it resembles coarse crumbs. Sprinkle with the vinegar and
shape gently into dough. Press dough into an ungreased 9-inch
round cake pan to a thickness of about 1/4 inch. The crust should
be worked to 1 inch up the sides of the pan.
Filling: Place the 3 cups of blueberries on the crust. Mix the
sugar and cinnamon into the flour and sprinkle evenly over the
berries. Place in the oven on the lowest rack and bake for 50
minutes or until the crust is golden and the filling bubbles.
Remove from the oven and immediately sprinkle with the remaining
2 cups of blueberries. Let the kuchen rest at room temperature
for about an hour. Then sprinkle with the powdered sugar and serve.
Kudzu Blossom Jelly
Kudzu blooms the end of July through September. It has attractive
bunches of delicate purple flowers with a fragrance reminiscent of
grapes which may be used to make a unique jelly to spoon over cream
cheese, or melt and serve over waffles and ice cream. Make sure
picking area has not been sprayed with chemicals to kill the kudzu.
Overnight steeping is not included in the preparation time. Posted
in response to a forum topic.
4 cups kudzu blossoms (make sure that they haven't been sprayed with chemicals)
4 cups boiling water
1 tablespoon lemon juice
1 (1 3/4 ounce) package powdered fruit pectin
5 cups sugar
Wash kudzu blossoms with cold water, and place them in a large bowl.
Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
Strain liquid through a colander into a Dutch oven, discarding blossoms.
Add lemon juice and pectin; bring to a full rolling boil over high
heat, stirring constantly.
Stir in sugar; return to a full rolling boil, and boil, stirring
constantly, 1 minute.
Remove from heat; skim off foam with a spoon.
Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
Wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water bath 5 minutes.
Cool jars on wire racks.
NOTE: Blossom liquid is gray until lemon juice is added.
On 27 Nov 2005 at 19:54, Cori wrote:
> Dear Phaedrus,
> Thanks a million for the chinese 5 spice info. The internet here is
> tragically slow, so the link you sent was really helpful!
> I have one more question. My husband is Polish, and I have been trying
> to make him one traditional dish called Racuchy (pronounced
> rat-soo-heh.) It is basically a small type of pancake with apples
> inside. I know that it is made with a yeast batter, possibly with sour
> milk, has apples, and that it is sort of crispy on the outside/bubbly
> on the inside. Other than that, I am not sure. I have tried it a few
> times, and although they were very tasty, they were not quite right.
> Can you find anything on that?
I can only find three recipes for racuchy. None of them mention apples per se. See below.
Polish Pancakes (racuchy): Beat 2 c sour milk (zsiadle mleko),
buttermilk or kefir (liquid yogurt) with 2 eggs. Add 2-1/3 c sifted
flour and beat until smooth. Sprinkle in 1 t baking powder and mix
again. Fry in hot oil 1/2" deep to a nice golden brown on both
sides and drain on paper towel. Serve at once dusted with confectioner's
sugar or with preserves, fruit syrup or canned pie filling.
Easier Polish Pancakes (racuchy latwiejsze): Use pancake mix for this
recipe and prepare according to instructions on pkg., but use buttermilk
instead of fresh milk and add 1/4 baking soda per c buttermilk. Add no
oil to batter. Fry to a nice golden brown on both sides hot oil 1/2"
deep, drain on absorbent paper and serve as above.
Polish Potato Pancakes (Racuchy)
Yield: 5 Servings
1 3/4 lb firm potatoes; peeled
1 lg onion
1 lg egg yolk; lightly beaten
2 tb flour
3/4 ts salt
1 pn pepper
2 tb minced fresh parsley
1 lg egg white; beaten stiff
1 vegetable oil
Finely grate potatoes and onion in a large bowl. Drain and press
out as much moisture as possible, using paper towels. Add egg yolk,
flour, salt, pepper and parsley. Beat thoroughly. Fold in egg white.
In a heavy skillet, pour in 1/4-inch of the oil and heat over high
heat. For each pancake, drop in a heaping tablespoon of the mixture
and press down with spatula. Brown until crisp on both sides. Serves 6
Source: Bon Appetit, January 1977