Bienenstich - Bee-sting Cake
1 scant cup flour
1 teaspoon of vanilla
1 cup sugar
1 teaspoon of baking powder
Combine all ingredients. Put into two buttered circular cake pans. Bake at 350º for 15-18 min.
Mix filling ingredients in mixer bowl on low speed. Spread the filling between the two cakes.
2 cups heavy whipping cream
3/4 cup sour cream
1 small box instant vanilla pudding
2 T. Butter
1/8 cup sugar
2 T. Milk
1/2 tsp. vanilla
1/4 cup sliced almonds
Cook topping ingredients together on the stove until a thick and bubbly sauce. Pour over the top
of the cake. Cut downward at a steep angle with a sharp knife to avoid pressing the filling out
Hans Werner Richter said:
"The Pomeranian potato is better than any other potato wherever it
has been raised. It is not at all like a Bavarian potato which is
wet, squashy, tough, and yellow green. The Pomeranian potato in
contrast is white, crumbly, and dissolves on your tongue. It has a
dry, tart sweetness. Served as a boiled potato, it can nourish a man
without his ever tiring of the taste."
Mashed Potatoes with Buttermilk - serves four
1 kilogram potatoes
salt to taste
1/4 to 3/8 liter milk
100 grams Butter
4 small onions
about a 1/2 liter of Buttermilk
This recipe goes back to a time when people would make butter at home. That buttermilk was mildly sour, and little butter clumps were swimming in it.
Peel potatoes, cut in pieces, boil in water, drain.
Mash potatoes thoroughly, slowly add the heated milk and 50 grams of the butter.
Beat the potatoes until fluffy. Peel onions and slice and brown in the rest of the butter. Pour over the mashed potatoes. This is served in a soup bowl. One pours the cold buttermilk over the hot mashed potatoes.
There are other recipes for mashed potatoes. For instance, you can mix the buttermilk with some flour and one or two eggs and mix that into the hot mashed potatoes. Over this pour fried pieces of bacon and onions.
from Ursula Petersen
1 kilo salad potatoes that get soft without falling apart.
100 grams smoked bacon
30 grams flour
1/2 liter broth
salt and pepper to taste
2 tsps. majoram, slightly chopped
5 Tbls. sour cream
Boil the potatoes in the skin. Peel while hot. Dice the bacon and brown in a pot. Add diced onions. Cook until onions brown slightly. Add the flour. Keep stirring until this is a light yellow. Then add the broth while stirring. Let it come to a boil. Add salt, pepper and majoram to taste, then the sour cream. Cut the potatoes into the sauce. Heat this lightly. These Schmantkartoffeln are eaten with Rügenwalder tea sausage and salt pickles.
Here are some measurements:
1 pound = 452 grams (500 grams = 1 German pound)
2 Cups = .47 liter
1 ounce = 28 grams
Pommerscher Gansebraten (Pomeranian Roast Goose with Stuffing)
1 (8 to 9 pounds) goose
1 onion, chopped
1 tablespoon salt (divided)
1 1/2 cups pitted prunes, halved
4 tart apples, peeled, cored and quartered
1 cup coarse rye bread crumbs
2 tablespoons sugar
4 tablespoons flour
Wash and dry goose. Remove giblets. Place in 1-quart saucepan with onion and 1 teaspoon salt. Cover with water. Simmer, partially covered, about 1 to 1 1/2 hours. Strain; reserve stock.
Sprinkle goose inside and out with remaining salt. Combine prunes, apples, rye bread and sugar; fill cavity of bird. Skewer openings together. Place on rack in shallow roasting pan, breast side down.
Roast in 400-degree oven for 45 minutes. Drain fat from pan and reduce oven temperature to 325 degrees. Roast until tender when pierced with fork and juices are light yellow, about 1 hour. Drain fat from pan; turn goose breast side up; brown until golden, about 30 minutes longer. Remove from oven and keep warm. Let rest at least 20 minutes before carving.
Skim off remaining fat. Stir flour in 2 cups reserved stock; add to drippings in pan. Cook over medium heat, stirring and scraping browned bits, until thickened. Serve with goose. Makes 4 to 6 servings.
This recipe courtesy of the Pommerscher Verein Freistadt Wisconsin
My wife's Mother made it until about 20 years ago when the Health Department stopped small butcher operations. We would go to the butcher's and collect the blood. The pigs were struck in the head, then stuck in the neck and the blood would spurt out and we had to be quick to catch it (small amount of vinegar should be added to prevent the blood from coagulating). We tried to write down the recipe the last time she made it but it is not a very specific recipe.
Cook 20 lbs pork (ham, Boston butt) with salt. Save juice of cooked meat. Grind meat, using small amount of stale bread.
4 to 8 cups flour
4 cups sugar
4 to 6 tsp cinnamon
salt (about 6 throws of the salt box)
1-1/4 lbs raisins (or more)
Moisten with meat juice (the big yellow bowl full)
Add 8 cups strained blood - stir to consistency of thick, lumpy cake batter. Pour into bread pans (and anything else you've got) because it makes a lot.
Bake at 325 degrees until thick - stirring away from edges
To serve, cut in squares and fry in pan without grease.
Tastes great with plain white bread.
Good eating! from Ken Pioch.
Wegner/ Dettman Sorghum Christmas Cookies
These cookies have been made as described below for at least 125 years by the descendants of Gottfried Wegner from Wartin and August Dettman from Triebs.
The recipe uses farm ingredients - sussmilch is right from the cow, lard is rendered on the farm, and eggs are from neighbors who raise chickens. The state shut down most of the little places that made sorghum, so we now buy it from the grocery store. Bad news -- it is VERY difficult to find someone (pharmacist or chemist) who will sell you the potassium carbonate.) You can cut the recipe in half, but if you substitute molasses for the sorghum, the cookies will not be authentic.
When the weather turns cool in the fall (usually about Halloween here), make the cookie dough. You will need a cool, but not refrigerated, place to store the dough while it works for about six weeks. You will need a very large pan to mix the dough in and, ideally, a crock to store it in while it works. The recipe calls for an approximate amount of flour. It is mixed entirely by hand, and the mixer determines when the right amount of flour is added by the way the dough acts and looks. The mixer will have sore hands and arms for a day or two because this recipe makes a lot of stiff dough.
2 oz powdered potassium carbonate ("potash")
1/2 cup whole unpasteurized milk ("sussmilch")
2 lb lard, room temperature
2 lb butter, room temperature
1 lb white sugar
1 lb brown sugar
5 lb sorghum syrup
2 tsp cloves
2 tsp cinnamon
10-15 lb all-purpose flour (Ceresota if you can get it)
In a small dish, combine potash and milk and set aside
In a very large pan, combine lard and butter, working them together with your hands. Break the eggs into a separate bowl then incorporate them into the combined lard/butter. When the eggs are well incorporated, add the two sugars, and spices. Mix well. Pour in the sorghum and mix well.
Add flour by cupfuls, mixing with hands, until dough takes on a glossy appearance when patted. Dough will be slightly stiff.
Place in a crock covered with waxed paper and weighted plate, or a cloth tied tightly over it. Leave in a cool place for about six weeks.
Bake as time permits. The dough keeps well uncooked. Roll out and cut shapes as desired. I like slightly thicker cookies so I roll mine out to 1/3." Roll to whatever thickness you prefer, and punch holes in them if you want to hang them on the tree.
Bake 8-15 minutes in 375 degree F. oven (time varies by thickness of dough). Cool. Store covered - they keep well.
This recipe makes lots of cookies, and the cookies will make you lots of friends.
My grandmother and her family lived in Pommern. She made a cherry soup.
3 cups fresh pitted cherries
4 cups water
1 3/4 cups sugar
Boil water with sugar, add cherries and cook to soften. Check sweetness and add more sugar if needed. Bring to a good boil.
Dribble in dumpling mixture.
4 tablespoons flour, heaping
1/4 teaspoon baking powder
1/4 cup milk
pinch of salt
Mix together. It will look like cake batter. Continue cooking until is all dribbled in. Can be served cold or hot.