Tag: recipes

Kartoffelpuffer – German Potato Pancakes

Main Dishes, Onion, Pork, Potatoes, Sour Crea
Potato pancake with homemade applesauce and sour cream. The way they should be.

We celebrated my Dad’s birthday on Sunday with his favorite meal of roast pork, potato pancakes – Kartoffelpuffers to be precise – and sauerkraut.

Kirsten has always been the head kartoffelpuffmisteress in the house.
Dad is always chef #2. (Mom always smartly stays out of the kitchen 🙂 )
Vince: der kartofflepuffer-bursche in training.

German Potato Pancakes (Kartoffelpuffer) – makes 16

Betty Crocker International Cookbook

  • 4 medium potatoes
  • 2 eggs, beaten
  • 1 small onion, finely chopped
  • 1/4 cup flour
  • 1 t. salt
  • 1/4 butter or oil

Shred enough potatoes to measure 4 cups; drain.  Mix potatoes, eggs, onion, flour and salt.  Heat 2 T. of fat in skillet on medium heat until hot.  Pour in about 1/4 cup batter for each pancake.  Flatten each with spatula into pancake about 4 inches in diameter.

Cook pancakes until gold brown, about 2 minutes on each side.  Keep warm in oven.  Repeat with remaining batter.  Add more oil/butter if needed.

I like mine with applesauce and sour cream.

Kids table. Penalty points for A-1 sauce with pork. Come on!
Owen fulfilling his duties as official present opener.
Happy Birthday Dad! Connor: bonus points for the sweet mustache.

Lemon Pound Cake

Desserts, Lemon
Everyone’s favorite

Our family has been making this cake for years and years and it is still the best , and simplest cake around.

from the Duncan Hines cake box (with my 2 cents)

  • 1 pkg Duncan Hines Lemon Supreme Cake Mix (any other brand simply will not do)
  • 1 (3.4 oz) pkg instant lemon pudding and pie filling (the small box)
  • 4 large eggs
  • 1 cup water (I juice 1 lemon, and then add enough water to it to make 1 cup)
  • 1/3 cup vegetable oil
  • (I also throw in the rind from aforementioned lemon in the batter)

Glaze:

  • 1/2 cup Frosting from can (we always juice 1 lemon, or more, and add enough powdered sugar to get to the consistency you want)
  1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake

 

Senate Bean Soup

Beans, Onion, Parsley, Pork, Soup

We have been making this soup for years whenever we have left over ham and a ham bone.  It always tastes better the next day.

Senate Bean Soup

Soup Suppers, Arthur Schwartz

  • 1 lb. dried white beans, rinsed and picked over
  • 1 small ham hock (we usually use the left over bone from a ham)
  • 3 quarts water
  • 1 large onion
  • 6 to 8 celery ribs, finely chopped
  • 3 large garlic cloves, coarsely chopped
  • 1 medium potato, peeled and cut into 1/4 inch cubes
  • 1 1/2 to 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup chopped parsley leaves
  1. Soak the rinsed beans overnight in cold water to cover by several inches. (we usually skip this as we aren’t thinking that much ahead.  Just a couple of hours soak helps though if you have time).
  2. In a 5 to 6 quart pot, combine the drained beans, ham hock, and water.  Cover and bring to a boil; adjust the heat, partially cover, and simmer briskly until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
  3. Stir in the onion, celery, garlic, potato, salt and pepper.  Keep at a steady simmer another hour, stirring occasionally, until the beans are very tender and the soup is very thick.
  4. Remove the ham hock and, if desired, strip the meat off the bones and put into soup. (we usually add more left over ham if we have it)
  5. Serve piping hot.

Orange Drop Doughnuts

Breakfast, Miscellaneous, Orange
Orange drop doughnuts

Courtney has made these doughnuts several times and made them again this snowy morning.  They are easy, tasty and there’s nothing better than a hot doughnut.

Sophie the orange zester
Oranges have been good so far this year. We have been buying them by the case at Costco.
Orange sugar
Finishing them off

Orange Drop Doughnuts – Cook’s Country

Orange-sugar coating

  • 1/2 cup sugar
  • 1 teaspoon grated orange zest

Doughnuts

  • About 2 quarts vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup sugar
  • 1 tablespoon grated orange zest
  • 1/2 cup orange juice
  • 2 tablespoons unsalted butter, melted

For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended).

For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.

Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 to 350 degrees, until doughnuts are crisp and deeply browned on all side, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.