Rum Cake

 

1 yellow cake mix, with “pudding in the mix”

½ cup Captain Morgan’s spiced rum

½ cup water
1 stick butter, melted
3 eggs, slightly beaten

Mix all ingredients together and beat with electric mixer for two minutes. Pour into greased 13 x 9 baking pan (you can make this with a bundt pan if you want).  Bake at 350°F until done (approximately 35 minutes).  Remove from oven and let stand about five minutes.  Pour hot rum glaze (following) over cake.  It takes about 45 minutes for the glaze to fully absorb into the cake (just let it sit).

 

Hot Rum Glaze

1 cup sugar

1 stick butter
¼ cup water
½ cup rum

Combine all ingredients in a saucepan.  Bring to a boil and boil 1 minute.  Enjoy.

Note:  No, this is not one of Gertrude's recipes.  I have been making this one myself for about 10 years.  It has a very moist texture.  I have brought it to parties and people love it.

Rohkost (Apple-Carrot Salad)

Ingredients

• 1 cup carrots, coarsely grated
• 3/4 cup apples, grated
• 3 tablespoons nuts (roughly chopped, toasted if desired)
• 1/4 cup low-fat yogurt
• 1/2 teaspoon honey (or sugar)
• 1 -2 teaspoon lemon juice (depending on desired sweetness)
• 1 pinch salt

Directions

1. Mix all ingredients except nuts together, sprinkle with nuts.
2. Serve immediately, because it turns brown within an hour.

 

Notes:  “Rohkost” translates to “raw food.”  Mom and Dad called it “Rohkost” or “Apfelkost.”

Baked Cauliflower with Bread Crumb Topping

Ingredients
1 head cauliflower
1/2 cup bread crumbs
1/4 cup butter
2 Tbs Parmesan cheese
Oregano
Garlic salt

Steam or cook cauliflower until tender - about 20 minutes.  Remove from heat

Mix breadcrumbs, melted butter, cheese, oregano and garlic salt

Place breadcrumb mixture on cauliflower

Bake in oven for 10 to 15 minutes


This recipe is pretty close to Omi Beck's.  Very delicious.

Honey Oatmeal Bread

Ingredients:
1 1/2 cups water
1/2 cup honey
1/3 cup butter
5 1/2 to 6 1/2 cups all-purpose flour
1 cup quick cooking oats
2 teaspoons salt
2 packages active dry yeast
2 eggs
1 egg white
1 tablespoon water

Place water, honey, and butter in small saucepan.  Heat over low heat until mixture is very warm (120 - 130f).  Mix 5 cups flour and remaining dry ingredients.  Gradually add liquid mixture and eggs.  Slowly add remaining flour, 1/2 cup at a time until dough is right consistency.

Let rise about an hour.

Punch down, form loaves, let rise about one more hour.  Brush loaves with mixture of water and egg white, sprinkle with oatmeal.  Bake at 375 for 30 to 40 minutes.

Mary (Beck) Vansyoc's homemade bread

Blueberry Sheet Cake

Blueberry (Blaubeeren) Streusel Kuchen

Ingredients:

Dough:

1 pkg. active dry yeast

¼ cup warm water
2 egg yolks
1whole egg
¼ cup sugar
1 cup milk
½ cup butter
3 cups all purpose flour, sifted
1 tsp. salt
1 tsp. ground mace
Grated rind of one lemon

Filling:

1 quart blueberries

Streusel topping:

½ cup all-purpose flour

½ cup sugar
½ cup ground almonds (optional)
2 tsp. ground cinnamon (optional)
½ cup butter

Directions:

Cake: 

Sprinkle yeast into warm water.  Let stand for a few minutes, then stir until dissolved.  Using electric mixer, beat egg yolks and whole egg until thick and lemon colored.  Gradually beat in the sugar.  Scald the milk and melt the butter in it and cool to luke warm.  Add 1 cup of flour and yeast to the egg mixture and beat well.  Add the milk, salt, mace, lemon rind, and remaining flour and beat for 5 minutes.  Cover and let rise until doubled in bulk.  Punch down.  Place on a lightly floured board and roll out lightly and quickly to about ¼ inch thickness.  Place on floured or greased baking sheet.  Cover and let rise again until ½ inch thick.   Spread blueberries over top of dough.

Topping:

Sift together all dry ingredients.  Work in butter until mixture is crumbly.  Sprinkle over cake.  Bake in preheated 350 degree oven for 20-25 minutes.

Variations:

Use other fruits such as sliced apples or cherries

Apfel Streuselkuchen

Apfel Streuselkuchen (Apple Crumb Cake)

Ingredients:

Dough:

2 ½ cups flour

¾ cups sugar
½ cup milk
1 ½ sticks butter
3 eggs
1 tsp. lemon extract
1 tsp. baking powder

 

Filling:

1 20 oz. jar chunky applesauce

1 tsp. ground cinnamon (optional)

Streusel topping:

1 stick butter

1 cup sugar
1 ½ cups flour
2 tsp. vanilla

 

Directions:

Cake:  Beat butter until foamy and add sugar, eggs, and lemon extract.  Combine flour and baking powder and add to butter mixture.  Beat well and add just enough milk so dough drops heavy from spoon.  Spread dough into a buttered glass 9” x 11” baking dish and top with applesauce.  Sprinkle with cinnamon. 

Topping:  Combine butter, sugar, flour, and vanilla, working with hands or two forks.  Mix until ingredients transform into loose crumbs.  Sprinkle streusel over cake until covered.  Preheat oven to 350 degrees and bake for 75 minutes or until edges of cake are golden brown.  Remove and allow to cool before serving.

 

Variations:  can use apple pie filling instead of applesauce, or other fruits such as cherries or peaches.

 

Note: this is a recipe similar to Mom’s.  She used applesauce that she canned from apples on the farm.