Basic Fresh Pasta Dough

Ingredients:

      1 c Unbleached flour
      1 c Semolina or durum flour
      1 ts Salt
      1 tb Olive oil
      3 Eggs (or more); beaten

Instructions:

PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta

Spaghetti Seasoning Mix

Ingredients:

      1 tb Instant Minced Onion
      1 tb Cornstarch
  1 1/2 ts Salt
      1 ts Sugar
      1 tb Parsley Flakes
      2 ts Green Pepper Flakes
    1/4 ts Instant Minced Garlic
    3/4 ts Italian Sesonings

Instructions:

If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. 
Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. 

Irish Buttermilk Bannock

Ingredients:

      4 c All purpose/bread flour
      3 ts Baking powder
      1 ts Salt to taste
    3/4 ts Baking soda
      1 c Raisins
      2 Eggs
  1 1/2 c Buttermilk

Instructions:

Stir flour, baking powder, salt, baking soda and raisins together. Separately, fork-blend eggs and buttermilk, then add to dry ingredients. Stir until sticky batter is formed. Scrape batter onto well floured surface and knead lightly. Shape batter into ball, then place in round non-stick casserole that has been sprayed with cooking spray. Mark a cross in the center, using a sharp knife. Bake uncovered in preheated 350 degree oven for about 1 1/4 hours. 

Wait 10-15 minutes before attempting to remove bread from casserole, then cool on wire rack. If desired, cut loaf into quarters and then slice thinly.

Kartoffelklosse (Potato Dumplings) German recipe

Ingredients:

      2 tb Margarine
      1 sl White bread in 72 equal
           -pieces
  1 1/3 c (less 1 tsp) all-purpose
           -flour, divided
      1 lb 14 oz peeled cooked boiling
           -potatoes, riced
      1 Egg
      1 ts Salt
    1/8 ts Ground nutmeg
    1/8 ts White pepper
      4 qt Water

Instructions:

In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. 

In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. 

Makes 12 servings of 2 dumplings each. 

Carrots in Beer ( German Recipe)

Servings: 4

Ingredients:

      4 ea Carrots; large
      1 c Dark beer; any brand
      1 ts Sugar
      1 tb Butter
    1/4 ts Salt

Instructions:

Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve ho

Apple and Rum Custard Cake ( German recipe)

Ingredients:

      1 x -----------crust------------
      5 tb Sugar
    2/3 c Butter or margarine
      1 tb Milk
    1/2 c Soft bread crumbs
      4 c Apples; tart, sliced
    1/4 c Sugar
    1/4 c Rum
    1/3 c Sugar
  1 1/2 c Flour; unbleached, unsifted
      1 tb Lemon rind; grated
      1 ea Egg yolk; large
      1 x ----------filling-----------
      2 tb Butter or margarine; melted
      1 tb Lemon juice
    1/4 c Raisins; *
      3 ea Eggs; large, beaten
  1 3/4 c Milk

Instructions:

Soak raisins in 1/4 cup rum for 1/2 hour before using. CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. 

Apple Pancakes

Serving :12

Ingredients:

      3 x Eggs, separated
      3 tb Sour cream
      1 x Peeled Apple, finely chopped
      3 tb Flour
      1 ts Baking Powder
    1/2 ts Cinnamon

Instructions:

Separate eggs and add sour cream, apple, flour, baking powder and cinnamon to the yolks, stirring well. Beat egg whites until peaks form, and fold into yolk mixture. Cook on hot, lightly greased griddle until golden brown. Delicious served with a dollop of sour cream and maple syrup. Makes about 12