February 16, 2010

Apricot Crumb Cake

I just gave someone this recipe and now I totally want some. I thought I'd add it here too. This recipe is from Mom who got it from Oma.

In a large bowl, stir together:

1 1/2 cups butter
1 3/4 sugar
1/4 tsp almond extract

Mix well. Add:

3 eggs
4 1/3 cups flour
2 1/2 tsp baking powder

Mix well. Chill for 1 hour.
Divide in half.

Spread first half into ungreased cookie sheet. Spread 18-20 ounce apricot jam. (Or raspberry or strawberry - whatever sounds good to you - we did try raspberry and that is delish!)

Crumble remaining dough over jam.

Bake 35-40 minutes. Cool 10 minutes. Drizzle glaze over cake.

2 cups powdered sugar
5-7 Tbs water
1/4 tsp almond extract

We usually cut these into about 2 inch squares.

German people eat this at "kaffee und kuechen". (Coffee and cake - it's their tea time.)

Beinstich anyone??

How about "guten appetit"?

Homemade Bread

I haven't tried this yet, but I am anxious to do so. I LOVE homemade bread.

This will keep in your fridge for up to 2 weeks, so you can just take out what you need each day and cook it. Sounds cool!

3 cups lukewarm water
1-1/2 TB granulated yeast (1-1/2 pkgs)
1-1/2 TB kosher salt or other coarse salt
6 1/2 cups unsifted, unbleached, all-purpose white flour, measured by scooping the flour into the measuring cup and with a knife, scrape the top off the measuring cup

In a 5 quart container, put all the ingredients in and just mix it up with a wooden spoon. Mix it until all the flour is worked into the liquid and it is all moist. Make sure your container is in a 5 qt lidded, but not airtight, bowl. Put the lid on with one corner cracked (to let the gases escape as it rises). Let it sit on your counter for 2-1/2 hours then put it in the refrigerator over night….

To bake:

A video is here.....