German Potato Salad

A delicious side dish with brats, bierocks or anytime. It's a recipe we've made for years, one that we first tasted at an outdoor cookout.

Hot German Potato Salad   Makes 7 to 8 servings

3 pounds potatoes

4 or 5 slices bacon, more or less as desired

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons granulated sugar

1/3 to 2/3 cup cider vinegar (start w/ lesser amount & add more to taste)

2/3 cup water + more as needed

1/2 teaspoon+ celery seed

3 tablespoon chopped parsley  

1. Peel potatoes if using russets; leave skin on red potatoes. Dice and cook in salted water until tender but NOT mushy. Drain.
   
   
   
   
2. Fry bacon until crisp, crumble; set aside.
   
3. Add onion to bacon grease and cook over medium until tender and translucent. 
   
4. Blend in flour salt, pepper and sugar.  
5. Add vinegar and water and cook 10 minutes; add celery seed and cooked bacon. 
   
   
   
   
6. Add cooked bacon and pour sauce over potatoes. Note: You may or may not need all the sauce. We like it saucy!
   
7. Garnish with parsley. Serve warm.

To Make Ahead:  Cook potatoes and prepare sauce. Reheat both and combine. Can keep warm in the oven on in a slow cooker.

Recipe without photos . . .

Hot German Potato Salad   Makes 7 to 8 servings

3 pounds potatoes

4 or 5 slices bacon, more or less as desired

1/2 cup chopped onion

2 tablespoons all-purpose flour

2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons granulated sugar

1/3 to 2/3 cup cider vinegar (start w/ lesser amount & add more to taste)

2/3 cup water + more as needed

1/2 teaspoon+ celery seed

3 tablespoon chopped parsley 

1. Peel potatoes if using russets; leave skin on red potatoes. Dice and cook in salted water until tender but NOT mushy. Drain.
2. Fry bacon until crisp, crumble; set aside.
3. Add onion to bacon grease and cook over medium until tender and translucent. 
4. Blend in flour salt, pepper and sugar.  
5. Add vinegar and water and cook 10 minutes; add celery seed and cooked bacon. 
6. Add cooked bacon and pour sauce over potatoes. Note: You may or may not need all the sauce. We like it saucy!
7. Garnish with parsley. Serve warm.

To Make Ahead:  Cook potatoes and prepare sauce. Reheat both and combine. Can keep warm in the oven on in a slow cooker.

Buttery Beer Bread

This Beer Bread is a throw back to the 1980s. A fun, easy quick bread recipe that I used to make all the time during that era. This recipe adds some butter to the usual mix of ingredients.

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.  
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
   
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
   
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
   
   
   
   
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds.
   

Recipe without photos . . .

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds

Roasted Whole Cauliflower

We purchased a small cauliflower at the Farmer’s Market. The perfect size for two servings, and delicious roasted this way! So good we purchased another cauliflower this Saturday. Perhaps I'll experiment with different kinds of seasoning and cheese this time around.

Roasted Whole Cauliflower 

1 head cauliflower

Olive oil 

Salt/pepper

Seasoning blends – we used a combination of cumin, chili pepper and and garlic powder

Butter 

Microgreens or fresh herbs 

Optional Topping: shredded Cheddar cheese &/or cooked, chopped bacon

1. Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Rinse and pat dry.
2. Place in a oven safe pan
3. Generously drizzle your oil on top. Sprinkle with salt, pepper and seasonings of your choice.
   
   
   
   
4. Cover tightly with foil.
5. Cook in a 400° preheated oven for 30 to 50 minutes; insert a knife in the center to test doneness—it should slide in easily. (It took just 30 minutes for our small head of cauliflower.)
6. Remove foil, add a pat or pats of butter + grated cheese if using and allow it to roast for an extra 5 to 10 minutes so it turns golden brown—watch carefully so it doesn’t burn. 
   
7. Top with microgreens (we use sunflower leaves) or herbs and cooked bacon if desired. 
   

Recipe without photos . . .

 Roasted Whole Cauliflower 

1 head cauliflower

Olive oil  

Salt/pepper

Seasoning blends – we used a combination of cumin, chili pepper and and garlic powder

Butter 

Microgreens or fresh herbs 

Optional Topping: shredded Cheddar cheese &/or cooked, chopped bacon

1. Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Rinse and pat dry.
2. Place in a oven safe pan
3. Generously drizzle your oil on top. Sprinkle with salt, pepper and seasonings of your choice.
4. Cover tightly with foil.
5. Cook in a 400° preheated oven for 30 to 50 minutes; insert a knife in the center to test doneness—it should slide in easily. (It took just 30 minutes for our small head of cauliflower.)
6. Remove foil, add a pat or pats of butter + grated cheese if using and allow it to roast for an extra 5 to 10 minutes so it turns golden brown—watch carefully so it doesn’t burn. 
7. Top with microgreens (we use sunflower leaves) or herbs and cooked bacon if desired.

Rosemary Focaccia

I think this is one of the easiest yeast breads. Great with soups, as a snack or slice in half

and fill the inside with sandwich ingredients. 

Add different topping for variety.

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Olive oil to coat mixing bowl &  baking dish

Topping:

2 to 3 tablespoons+ extra-virgin olive oil + more for drizzling baked bread

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
   
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
   
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Drizzle another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
   
7. Liberally drizzle additional olive oil in a 9-by-13-inch baking dish . Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise at least 30 minutes or until doubled in size and puffy. Note: For a thicken focaccia, use an 8-by 12-inch baking pan or dish.
8. 
9. Preheat the oven to 425° F. 
10. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush or liberally drizzle with oil and sprinkle with flaky sea salt.
    
11. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
    
12. Finish with a drizzle of olive oil and more flaky sea salt. 

Recipe without photos . . .

Rosemary Focaccia    Makes a 9”x13” flatbread

Dough:

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)

1 teaspoon granulated sugar 

1/4 cup warm water (105 to 115° F)

2 1/2 cups plus 1 tablespoon all-purpose flour, plus more as needed

2 teaspoons kosher salt 

1 tablespoon extra-virgin olive oil, plus more for brushing

3/4 cup warm water (105 to 115° F)

Olive oil to coat mixing bowl &  baking dish

Topping:

2 to 3 tablespoons+ extra-virgin olive oil + more for drizzling baked bread

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

1. For the dough: In a small bowl combine the yeast, sugar, 1/4 cup warm water) + 1 tablespoon of the flour. Let stand about 5 minutes until creamy and slightly bubbly.
2. In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water. Mix until the dough starts to come away from the sides of the bowl, adding additional flour as needed if dough becomes sticky.
3. Knead the dough until soft and elastic, about 4 to 7 minutes on medium speed of mixer or 8 minutes by hand.
4. Form into a ball. 
5. Drizzle another large bowl with olive oil. Add the dough and roll to coat with the oil. 
6. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
7. Liberally drizzle additional olive oil in a 9-by-13-inch baking dish . Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise at least 30 minutes or until doubled in size and puffy. Note: For a thicken focaccia, use an 8-by 12-inch baking pan or dish.
8. Preheat the oven to 425° F. 
9. For the topping: Add rosemary to top of dough then use fingertips to dimple the dough. Brush with the oil and sprinkle with flaky sea salt.
10. Bake until golden brown, about 25 minutes. Remove from the baking dish, place on a cooling rack. and allow to cool slightly before slicing into squares. 
11. Finish with a drizzle of olive oil and more flaky sea salt. 

Peanut Butter-Pumpkin Dog Treats

"Bones" for Sammy, Duncan and Tucker -- can't forget the doggie treats!

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
   
3. Add flour, cinnamon, ginger and salt; stir to combine. 
   
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

   
5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

   
8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 
   

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Recipe without photos . . .

Peanut Butter-Pumpkin Dog Treats   Makes about 30-40 dog treats


2 large eggs 


1 cup unsalted natural crunchy peanut butter 


½ cup unseasoned pumpkin puree 


½ cup water 


2 cups whole-wheat flour 


1 teaspoon ground cinnamon 


½ teaspoon ground ginger 


Pinch of salt 

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.

2. Whisk eggs, peanut butter, pumpkin and water in a large bowl. 
3. Add flour, cinnamon, ginger and salt; stir to combine. 
4. Transfer to a lightly floured surface and knead until the dough comes together, about 1 minute.

5. Divide the dough into 4 equal portions and lightly dust both sides with flour. 
6. Roll one piece of dough about 1/4 inch thick, dusting with more flour as necessary to keep it from sticking. 
7. Cut out biscuits with a 4-inch dog bone cookie cutter. Shape all the scraps back into a disk and reroll. Continue to cut biscuits until no dough remains.

8. Transfer to a prepared pan and bake the biscuits until the edges are golden brown, about 15-20 minutes. 
9. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 

To make ahead: Store at room temperature for up to 1 week or freeze for up to 3 months.

Chocolate Peanut Butter Balls

A little behind on posts as you can see! We hosted a Christmas gift-giving party for a group—everyone made a sampling of gifts from the kitchen. Here's one of those recipes . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts. 

5.   Let stand until hardened.

GIFT GIVING IDEA:

Add each ball to a paper liner, place on a Christmas plate 

and cover with plastic wrap or cellophane. Or, wrap a styrofoam cone in cellophane, add toothpicks to the chocolate balls and create a Chocolate Ball Tree . . .

Other easy holiday gift giving recipes include:
Tortilla Snowflakes
Pretzel Turtles
Cran-Almond Snowballs

Recipe without photos . . .

Chocolate Peanut Butter Balls Yield:  about thirty-eight 3/4" balls          

1 cup chunky peanut butter

1/2 cup corn syrup

2 cups Rice Krispie type cereal

8 ounces milk or semi-sweet chocolate chips

1/4 cup chopped peanuts

1.  Beat together the peanut butter and corn syrup in a medium size bowl until well blended.  

2.  Stir in rice cereal until well mixed. Using rounded teaspoonfuls, shape mixture into ball shapes.  

3.  Place on large, foil or wax-paper-lined baking sheet. Chill for several hours (about 2) or until firm. Melt chocolate in a double boiler (or microwave); stir well to blend. 

4.  Using a toothpick or wooden skewer, spear peanut butter rounds; dip into chocolate, turning to coat completely; shake off excess chocolate by gently tapping fork on edge of bowl. Return to the baking sheet. (If chocolate thickens too much, reheat, or microwave at HALF power, until soft enough to dip.) Sprinkle with chopped peanuts.

5.    Let stand until hardened.

Tortilla Snowflakes

As the ice coats the trees and streets, it's a perfect time to create a snowstorm in the kitchen with these yummy treats. We used to make them with our niece when she was young  (she just graduated from K-State) but people of all ages seem to enjoy the process. 

Tortilla Snowflakes

Flour tortillas - thin tortillas at room temperature work best  

Vegetable oil or pan spray

Powdered sugar

1.   Heat oven to 400°. Warm the tortillas (about 15 seconds) in the microwave if they are not at room temperature.

2.   Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick).  

3.   Using the tips of cookie cutters or  clean scissors, cut shapes out of the edges, as if you were making paper snowflakes. Unfold the tortillas.  

4.   Lightly brush the tops of the snowflakes with oil (or spray lightly w/ pan spray such as Pam®) and place them on a parchment lined cookie sheet slightly apart.  

5.   Bake them until lightly browned and crisp (about 4 to 7 minutes).

  

6.   Sift powdered sugar on the snowflakes while warm. 

Other easy holiday gift giving recipes include:

Chocolate Peanut Butter Balls

Pretzel Turtles

Cran-Almond Snowballs

Recipe without photos . . .

Tortilla Snowflakes

Flour tortillas - thin tortillas at room temperature work best  

Vegetable oil or pan spray

Powdered sugar

1.   Heat oven to 400°. Warm the tortillas (about 15 seconds) in the microwave.

2.   Individually fold the tortillas in half once and then in half again, so that you end up with a shape that resembles a wedge of pie (it will be thick).  

3.   Using the tips of cookie cutters or  clean scissors, cut shapes out of the edges, as if you were making paper snowflakes. Unfold the tortillas.    

4.   Lightly brush the tops of the snowflakes with oil (or spray lightly w/ pan spray such as Pam®) and place them on a parchment lined cookie sheet slightly apart.  

5.   Bake them until lightly browned and crisp (about 4 to 7 minutes).  

6.   Sift powdered sugar on the snowflakes while warm.