12.07.09

Traditional Recipe for A German Christmas

Posted in cabbage at 8:23 pm

Since Tim’s Great Grandmother, Big Nan was from Germany. I decided to try this year to see if I can copy some Big Nan’s recipes and jar a few memories of some of Tim’s Christmas’s as a child.

I am planning on serving Fried Red Cabbage, and I am going to be making Stollen for the first time ever.

 

 

Sauteed Red Cabbage

This can be done a day ahead. Since it keeps well, it is a good candidate for doubling, and a good dish to prepare at holidays.

1/4 pound thick bacon, chopped

1 large onion, chopped

1 medium tart apple,cored and cubed

Small red cabbage, about 1 to 2 pounds, grated

1/2 cup apple cider vinegar

1 cup water

1 teaspoon salt

Fresh black pepper

 

Cook bacon over medium heat in a 4 quart Dutch oven. When beginning to brown, stir in onion and apple. Cook until onions are soft, about 10 – 15 minutes.

Mix in cabbage, white wine and water. Cook over low heat, covered, until cabbage is soft, about 30 minutes. Season with salt and pepper.

I hope I do Big Nan right by this recipe.

12.06.09

Cookies

Posted in cookies at 8:06 pm

This was one of mom’s favorite cookies. I created this recipe for her many many years ago. I hope ya’ll give them a try and let me hear from you.

 

Mom’s Favorite Molasses Cookies:


 

3/4 cup unsalted butter, melted

1 cup  sugar

1 egg

1/4 cup molasses

2 cups all-purpose flour, sifted twice

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

about 1/2 cup  sugar for sprinkling on top

 

In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses.( TIP: Spray the measuring cup with cooking spray to help get the molasses out easier.) Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.

Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining  sugar. Place cookies 2 inches apart onto ungreased baking sheets.

Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.  This recipe will make about 3 dozen cookies. Store in air tight container.