1 cup butter

3/4 cups light brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

3 cups flour

1 1/2 tsp ground cinnamon

1 t ginger

1 tsp baking soda

Cream butter and sugar (of course). Then add the egg and vanilla and cream together, then mix dry ingredients together, add into the cream mix, a third at a time. Refridgerate for 2 hours. Roll out to 1/4 inch, cutout with shape of your seasonal choice. Bake at 375 for 8 – 9 minute. They hold up well and taste good.

This is the town where I was born.  I know, Easter is coming, and why a Christmas photo?  Well the last time I used this recipe it was Christmas.  And Stuttgart Christmas festival is supposed to be spectacular…besides, i do not want to spoil you imagination by posting a photo of a cutout cookie.  Think big, think grand!

YEAST START
1 Tablespoon of sugar
1/3 cup warm water
1 pkg yeast
stir and let stand, 5 minutes, just to know that it is active yeast

DRY
2 1/2 cups of white flour
1 cup oats
3/4 wheat
1/2 cup wheat germ (this is the nutty flavor people love)
1/2 sunflower seed (i did not have any that day!)
1/2 cup whole oats (the groats, if you do not have oat groats others
will do…buckwheat, cracked wheat)
( yes, i do add these as dry ingredients, some recipes ask you to
cook it down, i am too lazy, and the result is still tasty)
1 tsp salt
Place these ingredients in a bowl, and mix, dry.

DIRECTIONS
make a well in the center of dry ingredients then place:
1/4 olive oil/butter
1 1/3 water
yeast start

either hand mix or use a kitchenaid (that’s what i do). keep your
mix moist to wet. it’s a little cumbersome to handle but the result
is worth it. Because of the fact that each batch has different
grains be prepared to add a little more flour or water to keep it a
moist dough, but away from the edges of the bowl. it is forgiving,
so don’t panic if you think, “i should have put in more water
already”…do not, whatever you do, over mix or over knead your
bread. this is a troublefree recipe.
once you have mixed it, roll it onto a board, and you can knead for
about 1 to 2 minutes (just enough to satisfy the need to knead).
place in a greased bowl. give it about 1.5 to 2 hours to rise.
punch down and make into two loaves. you pick the shape.

preheat to 375degrees.

Place each loaf on cornmeal and a silpat if you have one. it NEEDs
the cushion of the cornmeal since it is moist. without the cushion
your loaf will remain too wet on the bottom when the top is done. if
that happens to you, again, don’t panic, flip them and bake for
another 10 minutes…total baking time..about 40 minutes.
if you need help call martha 410.963.6431

This bread is given to each of my family members on christmas day.
They love it. Please play with the combo of grains. you will find
the right one for you.

equal parts:
tomato paste
butter
garlic (as much as your crowd can tolerate!)
mix until smooth …. tough recipe, eh?

CAMEMBERT BUTTER

equal parts:
guts of camembert
butter
garlic (1 clove will do)

warn people what the second one is or you will watch them lift up
large clumps and spread it thick…well, actually, maybe you should
just let them enjoy life! don’t take the fun and enjoyment out of it!

the butter recipes were given to me by Barbara Haldern. German
recipes, through and through. they alway please people.

Cheers

this looks like Paul, seriously focusing on the delightful taste of his latte.

INGREDIENTS

Firm Tofu, drained

Soy Sauce

Garlic, chopped coarsely, fresh

Peppercorns, Break corn with back of knife

Red chili pepper(s) birds eye

DIRECTIONS:

Chop your tofu into cubes, bite sized

Add the other ingredients and stir. No cooking necessary. Then just put in an airtight container until you are ready to serve, or just take this with you for a lunch and pour it over lettuce, sauteed swiss chard. It has a heck of a kick, but you never leave the table disatisfied, and it’s hard to eat too much.

Wilted Spinach and Butternut Squash

Preparation:

in a jellyroll pan toss out a couple tablespoons of olive oil, squeeze one lemon, smash and lightly chop garlic, and your favorite mediterranean spices–fresh mint, a little dill perhaps some time, with a fork mix it together on the pan…..now, take a butternut squash, cut it in half lengthwise, and again…your goal is 8 equal parts, DO NOT remove the seeds….now roll the open surfaces of the butternut in the lovely marinade/dressing you created on the pan. Bake in a 375 oven for 40 minutes…go along with some other task in the house til it’s ready.

Final Prep:

heat a pan with a drop or two of olive oil and some more (!) garlic, drop in spinach — a couple handfuls per person, and cover to wilt it. Only long enough for it to wilt. Place it on your plate(s), with a spoon scrape chunks of your butternut, and leave the seeds–very yummy, a little salt and pepper ground on top, and serve. You will be delighted by this easily prepared dish.