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Früchtebrot (Fruit Bread) |
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3 eggs |
125 grams dried apricots |
| 125 grams sugar | 125 grams hazelnuts |
| 2 tsp. rum flavor extract | 60 grams almonds |
| 125 grams dried plums | 1 tsp. baking powder |
| butter to grease loaf pan | |
- Preheat oven to 180° C or 350° F.
- Cream eggs and sugar, then mix in oats, baking powder, and rum flavor.
- Chop remaining ingredients coarsely and mix into dough.
- Sprinkle greased loaf pan with oats and pour in dough.
- Bake on bottom rack about 90 minutes (time may vary).
Tip: Flatten top of dough so fruitpieces which are sticking out don't burn. After cooling completely you can wrap in aluminum foil and keep for a long time.
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Haferflockenplätzchen |
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125 grams butter |
250 grams quick oats |
| 125 grams sugar | 50 grams almonds finely chopped |
| 1 egg separated | 1 Tbsp. baking powder |
| 1 additional egg yolk | grated lemon rind |
- Preheat oven to 180° C or 350° F.
- Cream together sugar, butter, and 1 egg yolk.
- Stir in oats, almonds, baking powder, and lemon rind, mixing well.
- Fold in stiff egg whites.
- Roll out dough not too thick.
- Cut out cookies with a round cutter, put on a greased cookie sheet, and brush with beaten second egg yolk. Place cookie sheet on middle rack and bake about 15 minutes.
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Butterplätzchen |
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250 grams flour |
1 Tbsp. baking powder |
| 125 grams sugar | 100 grams butter |
| 1 pkg. vanillin sugar (1 tsp. vanilla flavor) |
| 1 egg | condensed milk |
- Mix all ingredients except condensed milk into a dough and cool in refirgerator for 2 hours.
- Preheat oven to 180° C or 350° F.
- Roll out dough about 1 centimeter thick and cut out cookies.
- Brushs with condensed milk and bake about 15 minutes (time may vary).
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