Moravian Sugar Cake Recipe

Winston-Salem N.C. was founded in 1766 by the Moravians, a pious Germanic people who funneled down the Appalachian valleys from Bethlehem, PA into the rolling Piedmont of North Carolina. The first Moravians arrived in November of 1753 and took refuge in an abandoned log cabin on 98,985 acre site sold to the brethren by Lord Granville of England. Immediately they set about building their town, which they called Bethabara, meaning “house of passage”, for they intended this site to be a temporary one. Within three years, Bethabara had become a bustling community, looked upon by the Indians as a place “where there are good people and much bread.”

Moravian sugar cake is a light, spongy, yeast-raised coffee cake with puddles of melted butter, brown sugar, and cinnamon on top. This recipe makes two 13x9x2 loaves.

Ingredients:
2 medium-sized potatoes, peeled and cubed
1-1/2 cups water
6 T. butter
6 T. lard (hog lard, not shortening)
1 scant cup sugar
2 eggs
2 t. salt
2 pkgs. active dry yeast softened in 1/4 cup warm water
5-1/2 cups sifted flour
1/4 cup butter, more or less
1/4 cup light brown sugar, not packed
Ground cinnamon
1/4 cup heavy cream, more or less

Step 1. Boil the potatoes in the water in a covered saucepan about 15 minutes until very tender. Drain off cooking water and reserve. Mash potatoes until light and fluffy but add no seasoning. Measure out 1 cup and set aside; when measuring the mashed potatoes, just spoon them lightly into the measuring cup - do not pack down.

Step 2. Cream the butter, lard and sugar until very light, then beat in eggs, one at a time. Beat in the mashed potatoes and, when creamy, mix in 1 cup of the reserved potato cooking water and the salt. Test the temperature of the mixture - it should be warm but not too hot. If too hot, allow to cool a bit, then mix in the softened yeast.

Step 3. Stir in the flour, about 1 cup at a time, beating well after each addition. When all the flour has been mixed in and you have a nice soft dough, cover with a dry cloth, set in a warm spot 2 hours or until doubled in bulk.

Step 4. Punch dough down in the bowl and beat a minute or so to reduce the volume. Divide dough in half and pat out in two well-buttered 13x9x2-inch loaf pans. The dough will be springy and you will have to persist, with well-buttered hands, to flatten the dough over the bottoms of the pans. Cover each with a dry cloth, set in a warm spot away from drafts, and let rise again until doubled in bulk, about 2 hours.

Step 5. When the dough is puffy and light and has risen to within about a half inch of the tops of the pans, punch holes down in the dough with your thumb, index and third fingers bunched up. Its best to do this in an orderly pattern, making five evenly spaced rows, three holes each, across the 9-inch side of the dough. Cut the butter into little chips about the size of kidney beans and drop one into each hole. Scatter brown sugar lightly across the top of each loaf, then sprinkle with cinnamon. Finally, drizzle cream over the top of each loaf. Bake loaves in a preheated 400 degree oven about 20 to 25 minutes until richly browned. Remove to wire racks and let cool about 5 minutes. To serve, cut into large squares and put out lots of sweet butter for spreading.

Hootsla - Omelet Recipe

This rich and filling main dish frugally uses up stale bread but does not stint on butter. It was popular among the Germans and Scandinavians who made their way to Nebraska during the mid and late nineteenth century to coax a living from the land. Not unlike the Pennsylvania-Dutch egg bread, it is nothing more than butter-browned bread cubes in a softly set omelet. Serves six.

Ingredients:
2/3 cup butter
10 slices stale white bread, with crusts, cut in 1/2-inch cubes
4 large eggs
3/4 cup milk
1/2 t. salt
1/8 t. pepper

V.S.P. Melt the butter in a large heavy skillet over moderate heat, but do not let it brown. Add the bread cubes, turn heat up slightly, and fry, tossing gently with a spoon, about 5 to 8 minutes until delicately browned. Quickly beat the eggs with the milk, salt and pepper until frothy. Pour into skillet, tilting so that the eggs run underneath the bread cubes and to the edges of the skillet. Reduce heat to moderate and cook eggs, without stirring, 5 to 8 minutes until browned on the bottom and softly set on top. Spoon onto heated plates and serve at once.

Breslauer Steaks with Mushroom Gravy Recipe

Veal and pork patties seasoned with onion and nutmeg are still a favorite dish for the Amanas. Serves six when accompanied by mushroom gravy.

Ingredients:
1 lb. ground veal
1 lb. ground pork
3 T. minced chives
1/3 cup finely minced onion
1 t. salt
1/8 t. pepper
2 T. butter

Gravy ingredients:
3 T. meat drippings
1/2 lb. mushrooms, sliced
3 T. flour
1-1/2 cup chicken broth
1/2 cup light cream
Pinch of salt
Pinch of pepper
Pinch of nutmeg

V.S.P. for steaks - Mix together the ground veal and pork, chives, onions, salt, pepper and nutmeg; shape into 6 large, flat patties. Brown on both sides in butter in a very large, heavy skillet; remove to a platter and keep warm.

V.S.P. for gravy - Pour all but 3 tablespoons meat drippings from the skillet; sauté mushrooms in drippings until they are nicely browned and begin to release their juices. Blend in flour, then add chicken broth and cream and cook, stirring, until thickened. Add salt, pepper and nutmeg. Return patties to skillet, pushing down under gravy, cover and simmer slowly 15 to 20 minutes until “well done” in the center. Serve.

Gelbe Riebau - Carrot Recipe

Amana colony cooks are more imaginative than most about preparing vegetables because they team them in unusual ways - these boiled carrots, for example, are served in creamy mashed potato sauce. This serves four or five.

Ingredients:
1/2 cup minced onion
2 T. lard or bacon drippings
8 medium-sized carrots, peeled and sliced 1/2-inch thick
3 small potatoes, peeled and quartered
1-1/4 cups water
1 T. sugar
1/2 t. salt
Pinch of pepper

V.S.P. In a large, heavy saucepan, sauté the onion in the lard or bacon drippings 3 to 4 minutes until soft and golden. Add carrots, potatoes and water; bring to a boil, cover and cook 20 to 25 minutes until carrots and potatoes are tender. Fish out potatoes with a slotted spoon and mash well; return to pan and mix along with sugar, salt and pepper. Cook, uncovered, about 5 minutes longer, just until mashed potato sauce thickens up slightly. Serve hot.

Brauner Kirschkuchen - German Chocolate Cherry Cake Recipe

A quintessentially German cake that will always please your guests. Serves eight.

Ingredients:
1/2 cup butter
3/4 cup sugar
3 eggs, separated
2 whole eggs
2-1/2 oz. semi-sweet chocolate, grated
1/4 cup fine cracker crumbs
3/4 cup grated raw (unblanched) almonds
1 T. sugar
1/2 lb. fresh cherries
Butter
Flour
Confectioner’s sugar

Step 1. Preheat oven to 375 degrees. Cream butter and sugar until fluffy. Gradually beat in 3 egg yolks and 2 whole eggs, beating well between additions. Add grated chocolate, cracker crumbs and almonds and mix lightly.

Step 2. Beat egg whites with 1 tablespoon sugar, until they stand in stiff, glossy peaks. Fold into first mixture, gently, but thoroughly, using a rubber spatula. Butter, then flour a layer cake pan, tapping out excess flour. Pour batter into pan and top with cherries - they should be whole, uncut and unstoned, but if that seems too much to bother to eat, pit them.

Step 3. Bake 40 minutes. When cake is cold, slip it out of the pan and sprinkle with confectioner’s sugar before serving.

Schokoladen Kartoffeltorte - German Chocolate Potato Torte Recipe

Another great German recipe which French chefs enjoy serving. Potatoes in a dessert? You bet! Serves eight.

Ingredients:
3 to 4 medium potatoes - you need 1-3/4 cups when cooked and riced
4 eggs, separated
2 oz. unsweetened chocolate
1/2 t. baking powder
2 cups sifted flour
1 cup ground, raw almonds
3/4 cup butter
1-2/3 cup sugar
2 t. vanilla extract
1 T. sugar

Step 1. If possible, boil and peel potatoes a day ahead of time so they can dry out a little. If not, be sure they are thoroughly cold before you rice them or they will stick together and be difficult to blend evenly into batter. Puree potatoes through a food mill, sieve or ricer. Measure out 1-3/4 cup and set aside.

Step 2. Preheat oven to 350 degrees. Separate eggs so whites will not be too cold when you beat them. Melt chocolate over hot water. Add baking powder to flour and sift again, together, onto a sheet of paper.

Step 3. Add nuts to flour and gently toss together with a fork until thoroughly blended. Cream butter with 1-2/3 cup sugar until light and fluffy. Beat in egg yolks and, when blended, beat in melted chocolate, potatoes and vanilla. Whip egg whites and as they begin to stiffen, beat in 1 tablespoon sugar; continue beating until whites stand in stiff, glossy peaks. Beat 2 or 3 tablespoons of beaten egg whites into chocolate batter to lighten it. Turn egg whites into a wide, roomy bowl, if not already in one. Turn chocolate batter onto egg whites and sprinkle with flour-nut mixture. Using a rubber spatula, fold ingredients together gently but thoroughly. There should be no traces of egg whites or flour showing.

Step 4. Bake in two unbuttered 9-inch layer cake pans or in an 8-inch spring form. Cool in pan, invert onto rack until completely cold. If you have used a spring form, cut cake into two layers. Layers may be filled with whipped cream, jam or butter cream.

Pork Chops with Apples and Onions Recipe

This recipe is probably of German origin, but it is well suited to the tastes of most nationalities. Serves six.

Ingredients:
6 1-inch thick chops from loin or boned shoulder
Pork fat or oil
3 T. honey
Salt and pepper
Tarragon
6 tart apples
6 red sweet onions
1/2 cup light brown sugar
1 cup dry white wine
2 t. cinnamon
1/2 cup buttered crumbs

V.S.P. Glaze the chops in fat or oil and the honey. Sprinkle them with salt, pepper and tarragon. Peel the apples and onions and cut them in very thin slices. Mix them and put half in the bottom of a casserole, lay the glazed chops on next, and cover with the rest of the apples and onions. In a small saucepan, boil up the sugar, wine and cinnamon and pour over the top. Cover and bake for one hour at 300 degrees. Sprinkle the top with buttered crumbs and let the casserole stand in the oven uncovered for five minutes. Serve.

Fruchtsalat mit Honig und Wein - Fruit Salad with Honey and Wine Recipe

You may wish to substitute fruits which are in season, however, do not use citrus fruit. Serves five or six.

Ingredients:
3/4 cup white wine
3 T. honey
2 T. chopped nuts
1 large apple
1 large ripe pear
2 ripe peaches
3 ripe apricots
1 cup strawberries or 3 to 4 ripe plums

V.S.P. Mix wine and honey together and stir in chopped nuts. Wash, peel and core fruits as necessary and cut in thin slices. If strawberries are large, cut in half, otherwise leave whole. Combine all fruit in a large glass serving bowl and pour in wine-honey dressing over them. Toss gently with wooden spoon until dressing is mixed through fruit. Chill several hours before serving.

Einfache Lebkuchen - Honey Spice Cookies Recipe

These simple honey spice cakes are actually cookies but they are very easy to make and everyone will enjoy them. Makes 50 cookies.

Ingredients:
2 cups honey
5-1/2 cups honey
3/4 cup grated raw almonds
1 t. cinnamon
1/2 t. ground cloves
3/4 cup mixed candied fruit
1/2 t. baking powder
Egg white icing (recipe here)

V.S.P. Heat honey until thin; do not allow to boil. Mix in remaining ingredients except icing. Turn onto floured board and knead until smooth, adding a little flour if necessary. Roll with a floured rolling pin to 1/2-inch thickness. Grease and flour a baking sheet and lay rolled dough on it. Bake in preheated 350 degree oven about 20 minutes. Spread with icing while hot; cool before cutting into rectangles.

Eiweissglasur - Egg White Icing

Egg white icing will be popular whenever you have any icing to be done.

Ingredients:
2 egg whites
1-1/4 cups confectioner’s sugar, sifted
1 T. lemon juice

V.S.P. Whip egg whites until they stand in stiff peaks. Add sugar and lemon and continue beating until thick and glossy. Spread on cake or cookies with a metal spatula.

Erdbeercreme - German Strawberries and Cream Recipe

From Germany, this dessert of strawberries and cream will become your favorite dessert. Serves six.

Ingredients:
1 quart ripe strawberries
1/2 cup sugar or to taste
1 envelope plus 1 t. unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
2 egg whites, stiffly beaten

V.S.P. Wash, hull and dry strawberries. Puree through a sieve or in a blender. Beat sugar into puree until it is sweet enough. Pour in milk and mix thoroughly with puree. Soften gelatin in cold water and then set over hot water until completely dissolved. Beat quickly into milk puree mixture, which should be at room temperature or a little warmer. (If it is not, set it over hot water for 2 or 3 minutes). When gelatin is well blended with milk mixture, chill. When thickened and just beginning to set, fold in whipped cream and beaten egg whites, gently but thoroughly, using a rubber spatula. Turn into a glass serving bowl and chill until set. Serve.

Fresh Cherry Strudel Recipe

This authentic German strudel is made with Greek phyllo pastry, however the filling will give your dessert a German accent. Serves 10 to 12.

Ingredients:
1 lb. phyllo pastry
1/2 cup granulated sugar
2 t. grated lemon peel
1 cup dry UNFLAVORED bread crumbs
1/2 t. cinnamon
1 cup finely chopped walnut
1/2 t. almond extract
1/4 cup butter or margarine, melted
Confectioner’s sugar

Step 1. Unwrap the phyllo pastry and allow it to fully thaw, covered with a moist towel while you prepare filling.

Step 2. In a small bowl combine granulated sugar, lemon peel, bread crumbs, cinnamon, walnuts, almond extract and 1/4 cup butter; toss lightly.

Step 3. Preheat oven to 375 degrees. Grease a large cookie sheet.

Step 4. Sprinkle half of crumb mixture over one-quarter of pastry sheets. Spoon cherries evenly over crumb mixture; top with rest of crumbs.

Step 5. From filling side, roll up pastry loosely, jelly-roll fashion, using cloth to roll it along.

Step 6. Roll strudel onto prepared cookie sheet: turn seam side down.

Step 7. Bend into horseshoe shape; tuck in ends to seal. Brush entire surface with 1 tablespoon melted butter.

Step 8. Bake 40 minutes, or until golden brown, brushing occasionally with rest of butter.

Step 9. Remove to wire rack to cool. Sprinkle with confectioner’s sugar.

Mustard Spareribs Recipe

Ingredients:

2 lbs. spareribs
1/2 cup lemon juice
1/4 t. pepper
2 t. dry mustard
2 t. sugar
1/2 cup prepared mustard

Step 1. Have the butcher saw the spareribs across the middle for finger length portions.

Step 2. In a flat pan, mix 1/2 cup water, lemon juice, pepper, dry mustard and sugar. Marinate spareribs in this mixture at least two hours in refrigerator. Turn once during marinating.

Step 3. Drain spareribs and spread with prepared mustard. Arrange on broiler pan.

Step 4. Place broiler pan 5 to 6 inches from preheated broiler. Broil 10 minutes; turn ribs and broil 5 additional minutes. Serve hot.

Hiilsenfruchtsuppe - Fresh Pea Soup Recipe

Since pea soup is very popular in German homes The Kitchen Mouse is substituting his favorite French recipe for Potage St. Germaine (puree of fresh pea soup). This will serve eight people and is guaranteed to get you plenty of compliments.

Ingredients:
4 cups fresh or frozen peas
2 stalks celery, diced
2 small carrots, diced
2 small white onions, diced
4-1/2 cups chicken broth
1/3 lb. boiled ham, diced
Salt to taste
1/3 t. black pepper
3 T. unsalted butter or margarine
1-1/4 cup cream or half and half
2 T. chopped parsley

Step 1. Simmer the peas, celery, onions and carrots together in 1-1/2 cups of chicken broth until tender, about 50 minutes.

Step 2. Add remaining chicken broth and ham and simmer 10 minutes.

Step 3. Puree all ingredients in a blender. Return soup to pot and season to taste with salt and pepper.

Step 4. At serving time, heat the puree and stir in the butter and cream. Serve in heated bowls. Sprinkle with parsley and a few croutons, if desired.

Pork Chops, Rhinelander style

Served with boiled carrots.

Ingredients:
6 pork loin chops, about 1 inch thick
Salt and pepper to taste
1/4 t. dried thyme
2 10.5-oz. cans condensed beef broth, undiluted
4 c. thinly sliced pared apple
1 cup coarsely chopped onions
1-3/4 lbs. potatoes, pared and quartered
12 small sausage links, about 3/4 lb.
Parsley sprigs

Step 1. Wipe pork chops with a damp paper towel. Trim a small amount of fat from chops.

Step 2. In a large skillet, slowly heat fat from chops. Add chops; sauté slowly until nicely browned on both sides, about 15 minutes total.

Step 3. Sprinkle salt, pepper and thyme over chops. Add 1/2 cup beef broth; simmer over low heat, covered, until chops are tender, about 45 to 50 minutes. Add water if necessary.

Step 4. Meanwhile, in a 4-quart kettle, bring remaining beef broth to a boil. Add apple, onion and potatoes and return to a boil. Reduce heat and simmer, covered, until potatoes are tender and beef broth is absorbed, about 30 minutes. Uncover last 5 minutes.

Step 5. In a medium skillet, sauté sausages, turning until browned all over and cooked through, about 30 minutes. Drain on paper towels and keep warm.

Step 6. Taste apple-potato mixture for seasoning; add salt if needed. Mound in center of round platter. Arrange pork chops and sausages around apple mixture. Garnish with parsley and boiled carrots. Serves six.

Aprikosenkompott - Brandied Apricot Recipe

Ingredients:

2 28-oz. cans whole apricots
1/3 cup brandy

Step 1. Drain apricots, reserving 1/2 cup syrup.

Step 2. In a medium-sized bowl, combine apricots, reserved syrup and brandy.

Step 3. Refrigerate, covered, overnight. Serve with whipped cream and very plain cookies.

Sauerbraten Recipe

This dish takes 5 days to prepare but it’s well worth waiting for. Serves 10 to 12.

Ingredients:
6 to 7 lb. rump roast or bottom round
3 onions, thinly sliced
Salt and pepper
1-1/2 cups vinegar
1-1/2 cups water
3 bay leaves
3 whole cloves
Dash allspice
Suet or vegetable oil

Step 1. Place roast in a arge glass or Corning bowl. Add onions, salt and pepper.

Step 2. On stove, bring to a boil the vinegar, water, bay leaves, cloves and allspice. Pour over meat in bowl and refrigerate 4 to 5 days, turning meat each day.

Step 3. In a deep pan on top of stove, brown meat on all sides in oil. Add onions from marinade and brown. Pour off excess fat, then pour marinade over meat and onions, cover and simmer 2 hours.

Step 4. When tender, remove meat, strain liquid and make gravy. Slice and serve with gravy.

Cheddar Beer Spread Recipe

This is a favorite cocktail spread from Germany. Makes 1-1/2 cups.

Ingredients:
1/2 lb. mild cheddar cheese, grated
1/2 clove garlic, crushed
Dash cayenne
1 T. Worcestershire sauce
1/2 t. dry mustard
1/2 cup beer

V.S.P. Combine all ingredients in a medium sized bowl, mixing until very smooth. Chill. Remove from refrigerator a half hour before serving. Serve with crackers or pumpernickel.

Pfeffernusse - German Pepper Cookies Recipe

Many people make these for Christmas however at The Kitchen Mouse house we enjoy them at every occasion.
Ingredients:
2-1/2 cups all-purpose flour
1/2 t. ground cloves
1/2 t. ground nutmeg
1/2 t. cinnamon
1/4 t. ground ginger
1/4 t. black pepper
1/4 t. ground cardamom
1/4 t. baking soda
2 eggs
1 cup dark brown sugar, firmly packed
1/3 cup chopped walnuts
For glaze:
3 cups granulated sugar
Dash cream of tartar
2 egg whites

Step 1. Make cookie dough: Sift flour together with cloves, nutmeg, cinnamon, ginger, pepper, cardamom and baking soda. Set aside.

Step 2. In a large bowl, with electric beater at high speed, beat 2 eggs and brown sugar until light, about 5 minutes.

Step 3. At low speed, beat in flour mixture and nuts until well combined. Dough will be sticky.

Step 4. Preheat oven to 375 degrees. Lightly grease cookie sheets.

Step 5. With wet hands, pinch off dough by tablespoonfuls. Roll into 1-inch balls.

Step 6. Place on prepared cookie sheets. Bake 12 to 15 minutes. Remove to wire rack to cool.

Step 7. Meanwhile, make glaze: In a large saucepan, combine sugar, cream of tartar and 1 cup water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil, without stirring, five minutes, or until mixture forms a 2-inch thread when dropped from the spoon, or until 235 degrees on a candy thermometer.

Step 8. In a medium sized bowl, with an electric mixer at medium speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup from step 7 in a continuous stream into egg whites, beating constantly. Beat until mixture thickens slightly.

Step 9. Drop cookies, a few at a time, into glaze. Turn with a fork to coat evenly. Lift out with fork and place on wire rack to dry.

Step 10. Store in tightly covered container for about a week, to mellow. Makes about 3-1/2 dozen.

German Mustard Sauce Recipe

Try this one on boiled ham, grilled meats or sausages.
Ingredients:
2 T. prepared mustard
1 T. prepared horseradish
1/4 cup sweet pickle relish
3 T. mayonnaise
2 T. ketchup
1/4 t. Tabasco sauce

Procedure: combine all ingredients; stir until smooth. Makes about 1 cup.