baking, German, International Foods, recipe, unknown source

Armella’s Kuchen recipe

This recipe came from my grandmother cousin Armella. I did leave out Armella’s secret ingredient- which would be tobacco smoke. Both Armella and her husband were chain smokers and I still remember the cloud of smoke that hung in the air. Ahh the 70s when a little second hand smoke was OK.

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Armella's Kuchen recipe

Recipe from my grandmothers cousin Armella Hildebrand
Author: Armella Schweitzer Hildebrand

Ingredients

Main Kuchen dough

  • 1 cup milk scaled
  • 1/4 cup shortening (half crisco, half butter)
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 eggs
  • 1 yeast cake
  • 3 1/2 cups flour
  • 1 cup warm water

Topping

  • 1/2 Cup butter
  • 1/2 cup brown sugar
  • 1 cup flour

Instructions

  • scald milk, add shortening, sugar and salt, when cooled add eggs
  • Dissolve yeast in warm water, add 2 tablespoon sugar
  • Let rise a little bit, when milk mixture cooled combine yeast mixture and milk mixture
  • Add eggs and flour, mix 
  • Let flour rise until doubled in bulk
  • Punch dough down and knead on floured board, set in 2 or 3 greased pans- let rise again.
  • Mix topping together and sprinkle on the risen mixture
  • Bake at 350º for 25 minutes

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Buffalo, Calasanctius Cook Book, ethnic, food, International Foods, Poland, recipe

Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Calasanctiius Cookbook
Print Recipe

Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Course: Side Dish
Cuisine: Poland, polish
Servings: 4
Author: Calasanctius Cook Book Piarist Ball

Ingredients

  • 1/4 cup vegetable oil
  • 1 tsp caraway seeds
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 lb fresh sauerkraut
  • 1 medium sized tart apple peeled and diced int 1/2" pieces
  • 2 carrots coarsely grated

Instructions

  • In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.
  • Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
  • Add the sauerkraut, apples and carrots to the oil mixture and toss then together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.

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