My Recipe Page
My daughter's favorite:
Meatloaf Brasciole
The recipes on this page were tested in the Lotter’s test kitchen.
Pastrami Stromboli
2 rolls of Crescent Recipe Creations
1 lb sliced pastrami
8 thickly sliced Swiss cheese
About 1/2 pound sauerkraut (prepare ahead - see below for recipe)
Mustard
1 egg - beaten
Preheat oven to 325 degrees
Spray 13x9 pan with Pam
Line bottom of pan with one roll of Crescent Recipe Creations, pushing sides up
Spread pastrami over the whole bottom, add some mustard
Layer sauerkraut and then cheese.
Cover everything with the other roll, pressing the seams together, and try not to tear the dough,
Brush top with the beaten egg (I never use all)
Sauerkraut: Rinse sauerkraut.
Saute onions in half a stick butter
Add rinsed kraut
Add 1/2 tsp. caraway seeds
Add 5-6 juniper berries
Dash salt
Cook for about 10 minutes, cool
Sour Cream Pound Cake
1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
Preheat oven to 325 degrees F.
In a large mixing bowl, cream the the butter and sugar together.
Add the sour cream and mix until incorporated.
Sift the baking soda and flour together.
Add to the creamed mixture alternating with eggs, beating each egg 1 at a time.
Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan.
Bake for 1 hour 20 minutes.
Bienenstich
4 Eggs
150 g Sugar
1 tsp Vanille extract
125 g Flour
2 tsp Baking powder
50 g Ground Almonds
100 g Sliced Almonds
15 g Sugar
25 g Butter
Filling:
2 Pkg Dr. Oetker Vanille Mousse
450 ml Heavy Cream
Beat eggs, 150 g sugar and vanilla on high speed for 5 minutes. Sift flour with baking powder and add slowly to egg mixture. Add ground almonds. Pour in greased and floured spring form pan. Top with sliced almonds and 15 g sugar.
Bake at 350 degrees for 30 minutes. Immediately after cake is taken from oven, brush with melted butter.
Cool, cut cake in two layers (Dental floss works pretty good) and fill with the crème filling.
Crème filling:
Add mousse to heavy cream and beat 2-3 minutes. Spread on the bottom part of cake and cover with the top part.
Key Lime Pie
1- 9inch pie shell, baked
4 - egg yolks
4 - egg whites
1 - can sweetened condensed milk
1/2 - cup Key Lime juice
3/4 - cup sugar
1/2 tablespoon cream of tartar
Beat egg yolks until lemony colored; slowly blend in sweetened condensed milk. Add lime juice and mix well. Add cream of tarter to egg whites and beat until foamy, add sugar slowly while beating to form peaks. Add 6 tablespoons beaten egg whites to filling and pour into pie shell. Top with remaining egg whites and bake at 300 degree for 30 min