[Bush Lady]

ALTDEUTSCHE BROTCHEN (Old German Muffins)
makes 18 muffins

3/4 cup butter or margarine
1/2 cup sugar
2 eggs
1 tablespoon rum
1 teaspoon vanilla
3 tablespoons milk
1/2 teaspoon cinnamon
2 teaspoons baking powder
2 1/4 cups flour
1/4 cup ground almonds
1 tablespoon grated orange rind
1/4 cup raisins, if desired

Cream butter and sugar. Beat in eggs, rum, vanilla, and milk . Mix
cinnamon, baking powder, and flour. Add flour mixture to butter
mixture. Gently mix in almonds, orange rind and raisins. Pour
batter into greased muffin tins, filling half full. Bake at 375
degF fir 25-30 minutes, until browned.
Web Source: http://www.kitchenrecipes.com

[THoey]

That reminds me of a couple recipe's I am looking for.

Regular German Brotchen - Crispy hard roll on the outside, melt in your mouth soft bread inside.

Schenkbraten (sp) - A marinated pork cutlet that is grilled and served on Brotchen with Senf (Spicy Mustard) at Fests. I have tried to make the marinade ingrediants and use a butterfly pork chop, but they are too lean. This was a marbled cut of pork so that is was juicy and pulled apart easily with your teeth.

My mouth is watering just thinking about these...

[LANMaster]

What? No picture THoey?

[THoey]

Well, if I had a picture, I'd probably be closer to getting the recipe...

[Bush Lady]

Originally Posted by THoey

Well, if I had a picture, I'd probably be closer to getting the recipe...

Are you talking about Rolladen?

Try looking here.

http://quick-dinner-recipes.net/122meat-recipes.htm

[THoey]

Nope, don't see it there...

[Bush Lady]

Chili Paste

A commonly called for ingredient in Szechwan cooking. Can also be used to add spiciness to other foods.

1 T Oil
6 Jalapeno Peppers,Seeded & Chopped
1 c Low Sodium Chicken Broth
4 T Sugar
4 T Water
1 1/2 T Cornstarch
2 T Sherry



Heat oil in wok. Add peppers and stir-fry 2 minutes. Add broth and sugar. Cover and simmer 45 minutes. Let cool. Strain into saucepan. Simmer 5 minutes more. Stir cornstarch into water until dissolved. Add to sauce and simmer until thickened. Stir in sherry. Let cool, then pour into jars. Cover and refrigerate.

Yield: 8 Servings

[Bush Lady]

http://fitdv.recipezaar.com/4490


Brotchen #89536
When we lived in Germany several years ago, I became hooked on Brotchen, fresh from the Bakkerie. I have been searching for a recipe that duplicates that crisp-on-the-outside, melt-in-your-mouth middle ever since. I haven't tried this one, yet, but it certainly reads like it will fill the bill! Those of you who have never experienced Brotchen, keep in mind that it is best eaten soon after baking. Within several hours, it becomes very dry and hard. But when fresh, it is magnificent! Prep time is an estimate.
2 packets active dry yeast
2 1/2 cups warm water (105-115 degrees)
2 tablespoons vegetable shortening
1 tablespoon sugar
2 teaspoons salt
6-7 cups unbleached all-purpose flour, divided
3 egg whites, stiffly beaten
1 egg white, beaten with
1 tablespoon cold milk
poppy seeds or caraway seeds or sesame seeds (optional)
coarse salt (optional)
1 cup ice cubes

24 servings Change size or US/metric
Change to: servings US Metric

3 hours 15 minutes 3 hrs prep
Dissolve yeast in water, in large mixer bowl.
Using dough hook, blend in shortening, sugar, salt and 3 cups of flour, and beat vigorously for 2 minutes.
Fold in 3 stiffly beaten egg whites.
Gradually blend in remaining flour, 1/4 cup at a time, until dough forms a ball and pulls away from the sides of the bowl.
Turn dough out onto a floured surface and knead for 8-10 minutes, adding more flour as needed to form a smooth, elastic dough, with surface blisters beginning to develop.
Place into a large warm, oiled bowl, turn to oil all sides of dough.
Cover with clean tea towel and let rise 1 hour or until doubled in size.
Turn onto lightly oiled surface.
Divide into 24 equal pieces and shape into 3-1/2 inch ovals.
Place on greased baking sheet and flatten slightly.
Cover with clean towel and let rise about 45 minutes.
About 15 minutes before end of rising time, turn rolls over.
Preheat oven to 425 degrees and put an empty shallow pan on the lower shelf.
Lightly brush brotchen with a mix 1 egg white beaten with milk, and sprinkle with seeds or salt.
Put ice cubes in the hot pan in lower oven and immediately set pan of brotchen in oven.
Bake 15-20 minutes or until golden.
Internal roll temperature should be 190 degrees.
Transfer to cooling racks.
If your oven won't hold this number of rolls, shape 1/2 the rolls and let rise, and halfway through the rising time, shape the rest of the dough.
Bake in two batches.


------------------------------------------------

When you click on the link at the top.When you are on the page. Click on were it says "Recipes Home", then next to all recipes, there is a space type in German Brotchen, and click "Go". This will take you to a long list of different recipes.

[angelize56]

I make quick donuts....just heat up some oil....about two inches in depth....in a pan....take a tube of biscuits and form each biscuit into a donut shape including the hole...drop them in the oil until they turn light brown on one side...then turn them over until that side is light brown too. Remove each donut and drain on a paper towel. Then you can shake them in either powdered sugar or cinnamon sugar...or mix together some powered sugar with a little milk and glaze them!

[poochee]

Sounds good Angel.

[valley]

This is a great summer salad. I've never met anyone who didnt like it.

Cheese Tortellini Salad

(2) 1lb pkgs frozen cheese tortellini
1/2 diced red pepper
1/2 diced yellow pepper
1/2 diced orange pepper
1/2 diced green pepper
(1) can black olives, drained and sliced
1/2 cup grated cheese
(1) cup crumbled Feta cheese (I always add more, though)
(1) cup olive oil
(1) cup white vinegar
1/4 cup lemon juice
parsley and basil--few pinches of each

cook pasta, rinse with cold water and set aside. Mix oil, vinegar, lemon juice and herbs then set aside. Add diced peppers and olives to pasta then dump oil mixture over top. Add cheeses and stir. After it sets for a day, you can add Viva or Zesty Italian dressing to juice it up if it gets too dry.

[THoey]

Originally Posted by b1jqxk44

http://fitdv.recipezaar.com/4490 Brotchen #89536

Man, you need to get a real name so I can thank you. First the brotchen, and then I found this:

Schwenk #10863
A German Sandwich that is quite good. Let marinate as long as you can.
4 pork loin steaks, cut into 2 inch slices and pounded to 3/4 inch thick
Marinade
4 cloves garlic, minced
1/2 cup oil
1 cup water
1 cup white wine
1 teaspoon oregano
2 medium onions, sliced thin
4 teaspoons paprika
Finishing touch
4 hard rolls
mustard

4 servings Change size or US/metric
Change to: servings US Metric

96 hours 10 minutes 48 hrs prep
After pounding the steaks marinate for 24-48 hours turning a few times.
Grill for 10 minutes on each side and serve on hard rolls with mustard and salad.

I know what I am cooking this weekend!!!

[Bush Lady]

Fried Potatoes

This is what I like to make and it is past down from mother, grandmother.

For two people you will need about 5 or 6 medium sized potatoes. Wash and boil the potatoes with the skin. When they have cooled a little, peel them. Let cool completely

In a big frying pan (I use a Teflon pan), put in butter or lard, (I use half and half). Don't be stingy. I don't measure the fat, but I think it is about 1/4 cup. (it is probably less fat) I you don't put enough fat in the potatoes will taste dry.

Slice the potatoes thinly into the frying pan. Turn the burner on "high". When potatoes have started browning, carefully flip them over.

The potatoes are getting old now and this tastes good with old and new potatoes.

[Bush Lady]

This is real close to what I make.

Bratkatoffel

Ingredients
Makes eight 1-cup servings
5 lbs. unpeeled potatoes (don't use Baking Potatoes, as they are too flaky)
1 cup diced Schaller & Weber Double-Smoked Bacon *
1 cup diced yellow onion
1/2 cup Vegetable Oil
1/2 teaspoon pepper
1 teaspoon salt
2 tablespoons chopped parsley (optional)

* Schaller and Weber Double-smoked Bacon can be ordered from our Cured Hams & Meats page.

Instructions:
Boil potatoes in their skin until just tender, but still firm (Do Not Overcook). Let cool, peel and dice (this step can be done a day in advance - keeping potatoes refrigerated overnight.) Dice and gently sauté bacon in a large frying pan until golden brown. Remove crisp bacon and set aside. Add the diced onions to the bacon drippings in the pan. Sauté the onions until translucent, then remove the onions from the pan and set aside with the crisp bacon. Do not drain any remaining bacon drippings in the pan. Add the vegetable oil to the bacon drippings and heat over medium-high. Add the cubed potatoes to the pan. Sprinkle with salt and pepper and sauté the potatoes until they begin to get a golden crust. Return the crisp bacon and the translucent onions to the pan and toss gently with the potatoes. Sauté for another 5 minutes. Taste and add more salt and pepper, if desired. Place into a serving bowl. Garnish with chopped parsly and serve hot.

You may prepare the recipe a day ahead. To reheat, we suggest you place the prepared recipe (less the parsley) in a covered ovenproof dish and reheat in a 350 degree oven for 30 minutes or until heated through. Garnish with parsley and serve.

[THoey]

I printed out the Schwenk recipe and what I thought was the brotchen recipe that you listed. When I got home I reread it, and it was different. I searched for and printed this brotchen recipe as I like the instructions better. I adjusted it to a dozen size batch to test it with. I have the Schwenks marinading now for Saturday night. Will try the Brotchen tomorrow.

I still do not think the cut of meat is right. Will let you know.

Thanks again E.