Kugelhopf

An Alsation legend says that when the Three Magis returned from Bethlehen, a pastry chef by the name of Kugel, who was from the Alsatian village of Ribeauville, received them. To thank him, the Magis made a cake in a special mold, and called it Kugelhopf. Today this Alsatian cake is still made in that special earthen mold, though sometimes nowadays, the mold is made of stainless steel.
Traditionally, Kugelhopf is eaten for breakfast, or at afternoon tea, or for dessert after Sunday dinner.

1/2 cup raisins (white or black)
2 tablespoons kirsch (or hot water)
1/2 ounce fresh yeast (or 2 envelopes of dry yeast)
1 cup milk, lukewarm
2 tablespoons sugar
1 scant teaspoon salt
1 pound all-purpose flour, sifted
1 large egg (or 2 small eggs)
7 tablespoons unsalted butter, softened, plus butter for buttering the mold
8-10 almonds, shelled, inner skins removed
confectioners' sugar

1. In a small bowl, soak the raisins in the kirsche (or hot water). Set aside.
2. Put the yeast, 1/2 cup of the mil, 1 tablespoon of the sugar, the salt, and 2 tablespoons of the flour in another bowl. Work these ingredients together with your fingertips until they form a soft paste. Cover the bowl with a cloth, and let this paste rise in a warm place until it doubles in volume---about 15-20 minutes.
3. In another bowl, whisk together the remaining milk and sugar, and the egg (or eggs). Add the remaining flour, and knead these ingredients together---at first with the fingertips, and then, when a paste has been formed, by picking up the entire batch of paste, and smacking it vigorously down onto a work surface until it is smooth. The process takes about 5-6 minutes.
4. Work the 7 tablespoons of butter into the dough, and resume picking it up and smacking it down onto the work surface for about 4 more minutes---it should be very smooth and still soft.
5. Add to this dough the yeast mixture prepared in Step 2, and work the two together, again by repeatedly picking up the dough and smacking it down onto a work surface until smooth---about 2-3 minutes.
6. Drain the reserved raisins of any remaining liquid (there should be very little), and mix the raisins into the dough until they are evenly distributed.
7. Butter well an 8-cup Kugelhopf mold. Put an almond in each groove of the mold. Form the dough into a roll 12 inches long, bend it into a circle, and set it in the mold. Put the mold in a warm place, cover it with a cloth, and let the dough rise to the top of the mold---about 40 minutes to 1 hour.
8. Preheat the oven to 350.
Put the mold in the preheated oven, and bake for 45 to 50 minutes, until the top is golden brown.
Note: When the Kugelhopf is ready, it sounds hollow when tapped with the finger. At this point, a needle inserted in the cake will come out dry.
10. Let the cake cool for about 4 minutes. Then invert it onto a wire rack. Let it cool for at least another 2 hours at room temperature. Dust the cake with confectioners' sugar before serving.

Cindy's Sugar Cookies

1 1/2 Cup Sugar
1 Cup Crisco Oil Not Olive Oil
4 Eggs
2 tsp. Vanilla
2 tsp. Cream of Tarter
1 tsp. Soda
1 tsp. Salt

approx. 5 Cups of Flour

Mix, chill,and roll out on floured board
Cut into shapes and bake at 350 for 8-10 minutes

Icing

Powdered sugar
Butter or Parkay
Vanilla
Milk

Cindy's Filled Cookies

2 CUPS WHITE SUGAR
1 CUP CRISCO
3 EGGS
1 CUP MILK
1 TSP. VANILLA
1 TSP. SALT
4 TSP. BAKING POWDER
6 CUPS FLOUR

CREAM SUGAR, CRISCO AND EGGS THEN ADD VANILLA I ALTERNATE MILK AND DRY INGREDIENTS

350 FOR 11-12 MINUTES TILL START TO TURN GOLDEN AROUND THE EDGES

ROLL OUT ABOUT 1/8" ON FLOURED SURFACE

CUT HOLE IN TOP FOR VENTING

Cindy's Jam Pots

2 CUPS PARKAY
2 TABLESPOONS CORN STARCH
1 CUP POWDERED SUGAR
3 1/2 CUP FLOUR

MIX, CHILL, AND ROLL INTO 1" BALLS. PAT DOWN INTO TASSIE PANS AND DIP WOODEN TASSIE MAKER INTO FLOUR AND PRESS DOWN ON DOUGH TILL IT REACHES TOP.

ADD FILLING, LEAVE ABOUT 1/4" FOR TOPPING

TOPPING:
2 EGGS
1 CUP SUGAR
2 CUPS COCONUT

ADD ENOUGH TO COVER TOP

BAKE 350 FOR ABOUT 15- 20 MINUTES OR TILL TURNING LIGHT BROWN MAKES 6-7 DOZEN

Best Turkey Recipe

HERE IS A TURKEY RECIPE THAT ALSO INCLUDES THE USE OF POPCORN AS A STUFFING--IMAGINE THAT. WHEN I FOUND THIS RECIPE, I THOUGHT IT WAS PERFECT FOR PEOPLE LIKE ME, WHO JUST ARE NOT SURE HOW TO TELL WHEN POULTRY IS THOROUGHLY COOKED, BUT NOT DRIED OUT. GIVE THIS A TRY.


8-15 LB TURKEY
1 CUP MELTED BUTTER
1 CUP STUFFING(PEPPERIDGE FARM IS BEST)
1 CUP POPCORN(ANY BRAND)
SALT/PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES. BRUSH TURKEY WELL WITH MELTED BUTTER, SALT AND PEPPER. FILL CAVITY WITH STUFFING AND POPCORN. PLACE IN BAKING PAN WITH THE NECK END TOWARD THE BACK OF THE OVEN.

LISTEN FOR THE POPPING SOUNDS. WHEN THE TURKEY'S ASS BLOWS THE OVEN DOOR OPEN AND THE BIRD FLIES ACROSS THE ROOM, IT'S DONE.

Connie's World Famous Pistachio Dessert

Connie is not allowed to any family gatherings without her famous Pistachio Dessert!


1 cup flour
1/2 cup pecans
1 tbsp sugar
1 stick Oleo or Butter

For crust, mix flour, nuts, sugar and Oleo. Spread into a 9x13 pan; bake 10-15 minutes at 350. Remove from oven and cool in fridge.

1 - 8 oz pkg Cream Cheese
1 cup powdered sugar
1 - 9 oz carton cool whip
2 pkgs. pistachio instant pudding
3 cups milk


Mix cream cheese, powdered sugar and half of cool whip (be sure it is thawed). Spread mixture on cooled crust. Prepare 2 pkgs. pistachio pudding using 3 cups of milk. Pour over top of cream cheese and crust. Top with remaining half of whipped topping. Chill.

Sour Cream Coffee Cake

1 1/2 Stick Margarine
2 cups Sugar
2 eggs
2 cups All Purpose Flour
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp salt
1 cup Sour Cream

Sugar Nut Mixture
3 tbsp brown sugar
1 tsp Cinnamon
1/2 cup chopped nuts

Cream margarine and sugar. Add eggs, then vanilla. Sift flour, baking powder and salt together and add alternately with sour cream. Place 1/2 of the batter into a greased, floured pan. Sprinkle with sugar nut mixture; add the remainder of batter and bake at 350 for 1 hour and 20 minutes.

Weight Watcher's Zero Point Garden Vegetable Soup

Ingredients:
2/3 cup sliced carrot
1/2 cut diced onion
2 garlic cloves, minced
3 cups fat-free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini


Preparation:
1. In large saucepan, sprayed with nonstick cooking spray, sauté the carrot, onion, and garlic over low heat until softened, about 5 minutes.
2. Add broth, cabbage, beans, tomato paste, basil, oregano, and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender.
3. Stir in zucchini and heat 3-4 minutes. Serve hot.