Now for a short German lesson. Kuchen is pronounced coo-renn with a little gurgling sound right before the r. You all go practice now while you make the cake.

Note: There is no 25 x 20 centimeter baking form in this country as far as I know.  You can use a 9 x 9 and a bread pan for a single recipe.  You can use a 9 x13 pan and a 8" round pan for a double recipe.   Or use a 9x13 and a heart shaped pan,  or ... you get the picture.

1 1/3 c of sifted white flour

1/2 tsp baking powder

1 tsp salt

2 tbl sugar

1/2 stick of butter

9 to 12 peach halves, fresh or canned. If canned, drain before.

3 tbl sugar

1 tsp cinnamon

1 beaten egg

1/2 c of sour cream or joghurt

Can also use other fruit instead of peaches. This recipe can be doubled or tripled for ultimate excess.

Note: This is an adaptation from a recipe in Savor the flavor of Oregon.

Ingredients:

3 c of chopped apples (that's about 3 medium size apples)

2 c of sugar

2 t cinnamon

1 t freshly grated nutmeg

1 t salt

3 c flour

2 t baking soda

1 cup canola oil

2 t vanilla

1 c raisins 

1/4 c dark rum

Whipped cream 

Soak raisins in rum for 1/2 hour or longer.  In the meantime, chop apples into 1/2" pieces.  In big bowl, mix apples, sugar, cinnamon, nutmeg and salt.  Add flour and baking soda, mix and set aside.  In a different bowl, beat eggs until creamy, then add oil and vanilla. Add egg stuff to apple-flour mixture, mix well.  Drain rum off raisins, and fold raisins into egg-apple-flour mixture.  Spray 13x9" pan with cooking spray and flour pan.  Pour mixture into pan and spread evenly.  Bake at 350 degrees for 45-50 minutes.  Server warm or let cool.  Top each serving with whipping cream if desired.    

Ingredients:

1 round Loaf of Bread

6 cloves of garlic

1/4 c Butter

Approx.  1/2 lb brie

Saute chopped garlic in butter while hollowing out the bread.  Slice the bread that is removed from the loaf.  Brush sliced bread and inside of loaf with butter and garlic.  Toast in broiler or oven, remove and fill bread with chunked up and peeled brie.  Put load in medium oven until brie is melted.  Serve right away with toasted bread slices around loaf for dipping.

To start: take 1 lb. firm Japanese eggplant - wash and prick all over with fork, bake in 400 degree oven for about 20 minutes or until soft (turn halfway through). While eggplant is roasting, make the marinade.

Marinade:

7 T. dark sesame oil

7 T. soy sauce or tamari

3 T. balsamic vinegar

3-4 T. sugar

2 1/2 t. salt

1 T. red pepper oil

8-10 scallions, white parts plus firm green parts, sliced into rounds

3 T. cilantro, chopped

Combine all of the above until sugar is more or less dissolved. Boil 14 oz. Chinese egg noodles in unsalted water until done but not overly soft. Rinse in cold water and drain. Toss with half of the marinade mixture.

When the eggplant is done, let it cool and then remove the skin and tear or cut into small pieces.

Add 1 T. fresh ginger root, chopped fine, plus 1 clove garlic, chopped fine, to the rest of the marinade and combine with the eggplant.

Next!

Blanch 1 c. snow peas (strings removed) in boiling salted water until bright green (save the water). Remove and rinse in cold water and then cut into long, narrow strips. Put 1/2 lb. mung bean sprouts in the same boiling water and cook for about 30 seconds. Remove and rinse and dry on a towel. Roast 3 T. sesame seeds in a pan until lightly colored and smelling toasty. Slice 1 carrot on the diagonal and then cut into fine, thin strips.

The Grand Finale!

Combine the noodles and the eggplant together and put into serving bowl. Distribute the veggies and sesame seeds artistically on top and add a few cilantro leaves just for fun.

That's it!

4-6 servings/ 1 1/2 hrs. to prepare

4 C cooked squash or pumpkin, mashed or pureed

1 C chopped onion

1 1/2 C choped mixed red and green peppers

2-3 large cloves crushed garlic

1 t ground cumin

4 beaten eggs 1/2 t ground coriander

2 c corn (fresh or frozen) dash of cayenne

1/2 t chili powder dash of black pepper

1 C grated cheddar 1 t salt

2 T olive oil

1. Saute onions, garlic and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Colver and cook 5-8 min.

2. Add saute to mashed squash, along with corn and beaten eggs. Mix well.

3. Spread into a buttered 2-Quart casserole and top with cheese.

350 oven 20 minutes, covered; 15 minutes, uncovered.

1/4 c butter

1/4 c rice flour

2 T flour

Make a roux by melting butter and stirring in flours and cook, stiring constantly until golden brown and fragrant. In stock pot, bring 1/2 gallon chicken stock to a boil and wisk in roux. Cook until reduced by 1/3.

Heat 1 T olive oil in saute pan.

Add 1/2 c marsala or dry sherry and reduce until about 1/2 liquid remains.

Puree veg. mixture and then wisk it into stock.

Add 2 c cream, 1 T sherry vinegar, 1/2 T Worcestershire and season with salt and pepper to taste.

Serve with rosemary croutons:

Cubed baguette tossed with a little melted butter or olive oil and chopped rosemary and three cloves diced garlic. Bake at 375 for about 10-15 min.

I use an old food mill which

makes a coarse texture.

I bag of fresh cranberries

2 red apples (cored and sliced)

1 yellow apple

2 oranges (sliced)

Coarse grind or chop with food processer

Add 1 c sugar or fructose

Mix thoroughly and pack in a qt jar

let stand at least 24 hours

Makes 1 1/2 qts actually