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    Unser Kochbuch   

"Unser Kochbuch was compiled to pass on some of our favorite traditional recipes of our mothers and omas. We hope you enjoy them"  - Gerti Ehrat - Cookbook editor.

You can write Gerti at gertigirl2@yahoo.com with your comments.

Chef GertiGirl's

POLENTA ALMOND CAKE

Directions: 
2 T. melted butter into bottom of pan (springform works well)
1/2 cup sliced almonds (layer on bottom)
2 T. sugar (sprinkle over almonds)
Pour batter into pan
Bake at 325 deg.     45 min.

Apple Tart

Since apples are plentiful now, here goes:

Roll out pastry to fit an 11 inch quiche pan. Heat the oven to 400F. Scatter ground nuts over pastry and lay in the fruit, cut sides up, using it to brace the pastry sides. Sprinkle on 2 tbsp sugar and bake for 20 min. Mix together the vanilla, eggs, cream and remaining sugar and pour on the fruit. Bake for a further 15-20 min. or until set.

Hint:Apricots, plums and pears can also be used.

Chef GertiGirl's Oktoberfest Recipe

German Soft Pretzels!

We found this recipe at this year's Big Bear Oktoberfest. What could be better! A little bit of extra effort makes an Oktoberfest treat that's great for the kids to help with! The quick bath in baking soda water gives them the authentic German taste.

In a bowl, dissolve yeast in water. Add 1 1/2 cups of the water, the oil and the sugar. Beat for about 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour to form a soft dough. Turn out onto a floured board and knead until smooth and satiny (about 5 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled in size (about 1 hour). Punch down dough, turn out into a floured board and divide into 12 pieces. Shape each into a small ball by gently kneading. Then roll each into a smooth rope about 18 inches long and twist into a pretzel shape. Place slightly apart on a greased baking sheet, turning loose ends underneath. Let rise, uncovered, until puffy (about 25 minutes). Meanwhile, in a 3 quart stainless steel or enameled pan (not aluminum) bring soda water to a boil; adjust temperature to keep water boiling gently. With a slotted spatula, lower one pretzel at a lime into the pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with course salt and let stand, uncovered, until all have been simmered. Bake in a preheated 425 degree oven for 12 to 15 minutes or until golden brown. Transfer to racks; serve warm with butter, mustered or even cream cheese. Or let cool completely, wrap airtight, and freeze. May be reheated in a 400 degree oven for about 10 minutes. Makes 12 pretzels.

Chef GertiGirl's February Recipe of the Month

Malakov Torte  (NO BAKING!)

Directions:
In a large bowl combine dry powder of pudding w/Cool Whip (this stiffens it some).
Pour Rum into a shallow bowl.
Using a spring form pan or 8x8 glass pan dip each ladyfinger into Rum (one side only) and layer bottom of pan then top w/Cool whip mixture and continue layering. 
Cover with foil.
Refrigerate several hrs or overnight.

Leberknoedel Suppe  (Liver Dumpling Soup) VERY EASY

Directions:
Wash liver and cut away any skin.
In a blender, mix liver, eggs, onion, parsley until finely minced.
Mix into liver, (by hand) flour, bread crumbs, salt and pepper.
Prepare a pot of chicken broth soup and w/a sm. spoon,
spoon dumplings into boiling broth, simmer approx. 20 min.

Gerti swears that it's just like Mom used to make it (if she had a blender!)

November Recipe of the Month

Pumpkin Roll

Directions:
Pour batter into a jelly roll pan (lipped cookie sheet) (well greased and flour dusted)
bake 15-18 min. @ 375 deg. F

Lay out a tea towel (larger than the cookie sheet) dust with powdered sugar and lay the cake on top
immediately roll up tight w/towel, let cool

Unroll when cool, spread w/filling and re-roll, refrigerate.

DELICIOUS,    everyone's favorite dessert

HINT:  1 med. can pumpkin will make 2 rolls

August Recipe of the Month - Pave au Chocolate Cake

This is a favorite cake of my husband Rudy. In fact, he came home with the recipe and taught it to me! I hope you enjoy it as much as we do. Got Milk?

Instructions:
Melt the chocolate.  Mix butter, chocolate, and  half of the sugar at high speed until fluffy.
One at a time add the egg yolks. Mix slowly for 5 min.
In another bowl, beat  egg whites and the rest of the sugar until very stiff.  Fold this slowly
into the chocolate mixture.
Mix the ground almonds and crumbs together.  Fold this into mixture.
Pour into a well greased and floured spring form pan (2 inches high)
Bake at 350 degrees for 30 minutes.
Let cool overnight and enjoy the next day!

July Recipe of the Month - Turkey Italian Sausage & Tortellini Salad

Instructions:
Heat l tablespoon of the oil in large skilled over medium heat.  Add turkey
sausage and brown 8 to 10 minutes, turning occasionally.  Reduce heat to low,
cover and continue cooking sausage 8 to 10 minutes more, turning once.  When
cool, cut sausage into 1/4 inch slices.  Cook tortellini in large saucepan or
Dutch oven according to package directions.  Drain, rinse, drain well and
toss with 1 tablespoon of the oil.  Combine tortellini, sausage, artichoke
hearts, olives, feta cheese, green onion and tomatoes in large bow.  In small
bowl whisk together reserved marinade (about 1/4 cup), the remaining 3
tablespoons oil, vinegar, garlic, basil and dill weed.  Pour dressing over
sausage-tortellini mixture.  Refrigerate several hours.  To serve, stir in
spinach and let stand at room temperature 30 minutes.  I've made this about
three times now and it is delicious every time I make it.  Good Luck.  By the
way I never seem to have basil leaves so I omit them.

June Recipe of the Month - Wurstsalat Spezial

Directions:
Skin the sausage and slice or cut into cubes or strips. Cut the cheese into cubes or strips likewise. Chop the gherkins and onion finely. Slice tomatoes and eggs. Mix together all the ingredients for the vinaigrette and pour it over the salad. Toss well. Sprinkle with chives, chill and serve. Serves 4.