An excellent cake from Dr Oetker German Home Baking that's simple and easy to make. Hazelnut cakes are also made in Switzerland and probably other European countries. If you have a kitchen scale I would recommend using the weight measurements as they're more accurate but to make it more friendly to North American kitchens I added volume measurements in brackets. You can find bitter almond essence in German delicatessens and in some supermarkets.
Found in the Toronto Star. Adapted from Jewish Cooking for All Seasons. The tester tried this recipe using different types of apples (Crispin, Honeycrisp, Empire, Golden Delicious) and recommends Crispin (Mutsu) and Honeycrisp.
An apple corer may be used rather than a melon baller. You'll have a smaller hole that cuts right through the apples and you'll be able to stuff more apples.
A recipe found in The Toronto Star. It was adapted from Jewish Cooking for All Seasons: Fresh, Flavorful Kosher Recipes for Holiday and Every Day (2006) by Chicago restaurateur Laura Frankel. The tester tried this recipe with various apple varieties and preferred the firm and tart Empire apples. The dish is recommended as a side to roast meat.
If you don't have a melon baller you can use an apple corer. Your hole willl be smaller and it will cut right through the fruit. You'll have extra stuffing to fill a few more apples.
This is one of a series of intriguing apple recipes I saw in the Toronto Star.
The original recipe by executive chef Owen Steinberg uses Henry of Pelham baco noir, Persall Naturals canola oil, and Essence of Niagara baco noir balsamic vinegar and maple vinegar. Toronto Star food editor Jennifer Bain used balsamic vinegar instead of baco noir balsamic vinegar. President's Choice makes maple balsamic vinegar.
One or both sauces can be omitted if you prefer.
I haven't made this yet so preparation and cooking times are all guess-timates.
A lovely moist, sticky tart, great served with whipped cream
This recipe was originally for the large size Tupperware Quickshake, where 1 cup = 1 seal (the lid of the quick shake)
I got this recipe from an online recipe exchange. I haven't tried it yet but it sounds good. The recipe didn't mention number of servings.
From Oetker Baking is Fun. Use other jams than red currant if you wish. The number of cookies you end up with will depend on how thick or thin the dough is rolled out.
In Switzerland these cookies would be called Spitzbuben
Here's a pie crust recipe that has been drastically reduced in saturated fat. I haven't tried it yet but it does sound like a promising recipe.
Can be made ahead by tightly wrapping in plastic and refrigerating for up to 2 days or freezing for up to 6 months.
Cooking time does not include chilling time.
This is another family favourite Christmas Cookie from Dr. Oetker German Home Baking
Oetker products can be purchased at major groceries and German delicatessens.
Preparation time does not include refrigeration time.