250 g Butter

200 g Flour

200 g Chocolate drops

250 g Sugar

 100 g Starch

 1 Cup Milk

1 Package Vanilla sugar

1 Package Baking powder

 5 stiff Egg white

5 Egg yolks

200 g Hazelnuts grated



Mix butter and Sugar until foamy, add 5 egg yolk.

Mix in flour, starch and baking powder,
and stir until a smooth dough. Stir in hazelnuts and chocolate.
Add milk and keep stirring until soft dough is formed.
At the end carefully add the stiff egg white.

Bake at 175 ° C (350° F):             approx. 60 min as cake             approx. 25 min as Muffins






150 g Butter

300 g Flour

100 g Sugar

1 Teaspoon Baking powder

1 Egg

Lemon peeling grated


Mix ingredients to make dough and set cold for 30 min.





2 lbs baking apples

1/8 l Water

100 g Sugar

1 Package Vanilla sugar

 50 g Raisins

1 Tbsp. Rum (optional)


Cook filling ingredients until apples are almost soft, let cool.
Prepare the following parts from the dough:
1/3 of dough in bottom of bake form
1/3 of dough for the side of the bake form
1/3 of dough rolled out for cake topping

Pour filling on top of the prepared cake bottom, carefully place dough top and

squeeze together sides with top.

Bake at 220° approx. 45 min. If desired pour sugar frosting made of lemon juice and

Confectioners sugar on top of the hot cake and let cool.




100 g Sugar

250 g sifted Flour

¼ l Milk

Stiff egg yolks

Lemon peeling grated




125 g Butter

2 Tbsp. Sugar

1 package Vanilla sugar

3 Eggs

150 g Flour

2 Tsp. Baking powder

¼ l Milk

1 Dash Salt

Lemon Flavour


Mix all ingredients and bake in a waffle iron




250 g Curd Cheese

 125 g Flour

60 g Butter

 75 g Sugar

2 Eggs

 ½ Lemon peeling, grated


Dash of Salt



Mix all ingredients until smooth and fry in hot grease.




1/3  cups of Butter

 Tsp. Pepper

1/4 cup chopped onions

2 cups of broth

1/2 TL Sage

1/2 cups of celery (fine chopped)

1/2 Tsp. Salt

1/2 TL Thyme

 1/2 cup of chopped carrots





Bring all ingredients to a boil, add 3-4 cups of bread

cubes and let stand for approx. 5 min. Serve warm.





500 g Spaghetti



Ea. 1 Bell pepper (red, yellow, green)



200 g Tomatoes

brown Sugar


100 g fresh mushrooms

Balsamic vinegar white



Olive oil


Dissolve 1 Tsp. instant vegetable broth in 3 Tbsp. hot water


Prepare Spaghetti and pour warm into bowl. Add 1 Tbsp. olive oil, 2 Tbsp. vinegar with broth, salt, pepper, sugar and herbs. Let dressing set. Cut bell peppers and tomatoes into cubes, slice

mushrooms and add to spaghettis. Pour dressing over it and serve.





Bread 24 small pork tenderloins, bake and put in a bake pan.

Cut 1/2 lb. cured ham into cubes and pour together with 4 cans of

mushrooms over the tenderloin. Fry onion slices and also add to

the tenderloin.

Season with salt and pepper.

Pour 1000 ml heavy cream over all.


Refrigerate for 24 hours.

Bake at 350° for approx. 75 min.





Completely converted recipes will follow soon...


2 lbs green tomatoes
1 lbs sugar (very sweet - use less as desired)
2-3 cloves
1 lemon
Dash of salt
Some cinnamon

Cut green tomatoes into very small pieces,
mix with sugar, lemon juice, lemon peeling
and the dash of salt.
Cover and keep refrigerated for several hours (perhaps over night)
and let draw juice.

Put into pot and cook until it reaches the desired consistency.
bis man die gewünschte Konsistenz hat.
Add some cinnamon for additional taste and
fill hot into jars and close them immediately.
If you want it to be a little finer, peel tomatoes
before cutting and pour
through strainer before jarring.




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