Mary asked about Butterballs last newsletter. Elke sent along this recipe. However Mary remembers using dried bread instead of flour and that could be done easily by substituting the soaked and squeezed bread for flour.

These dumplings are very tender and flavorful due to the butter that is added to them which acts like a shortening. The soup is a simple chicken soup that I made clear by simmering it with egg shells. ( I know sounds strange) Lee was wondering how his mother made her Frische soup so clear, so I wanted to show a technique I learned in chef school by adding egg shells to the stock.

Recipe Donated by Elke Hutton

Come into my kitchen and let's make
Butterball Dumpling soup

(This may take a minute to load there are a lot of pictures)

Notebook size Step by Step recipe with pictures
for Butterball Dumpling Soup

Stephen asked for some Hearty German Stew's as Fall is upon us.

Sylvia Norris sent a very nice recipe for Bavarian Beef Stew, it is braised in a pressure cooker, Dutch oven or slow cooker. The other interesting thing is that towards the end you cook wedges of purple cabbage with it. Kinda different but isn't great to find another use for purple cabbage, other than Rotkohl or Slaw.

Go here to get the recipe for Bavarian Beef Stew

donated Sylvia Norris

Fall is here and in many parts of the world apples are in abundance. Sonja has an abundance of apples and made these cupcakes and gave them a thumbs up! I NEVER would have thought that cupcakes would go gourmet and there would be bakeries dedicated to JUST cupcakes. What will be next ? What would be a good German pastry to dedicate a whole shop to.

Fresh Apple Cupcakes
with Cinnamon Marshmallow Frosting

Ingredients:
1 1/2 cup peeled and shredded apples
1/2 cup diced dried apples
3 tablespoon brown sugar

Batter:
3/4 cup brown sugar
1 teaspoon cinnamon ground
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
3/4 cup whole wheat flour- pasty flour
3/4 cup cake flour
3/4 tablespoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk

Frosting:
1 cup brown sugar
1/4 cup water
4 teaspoon dried egg white ( or 2 egg whites beaten )
1/4 teaspoon cream of tartar
pinch of salt
1 teaspoon vanilla
1/2 teaspoon cinnamon for garnish
they are really good

1. Shred the apples on a grater of food processor
and mix with the dried diced apples and
3 tablespoons brown sugar.

2. Mix all the batter ingredients and then fold in the apples
Fill muffin cups with batter 3 / 4 full. approx. 18 -24 cupcakes

3. Bake in a 350 degree oven for approximately 25 minutes until a toothpick comes out clean.

4. Whip all the frosting ingredients together till light and fluffy and swirl cupcakes in it to lightly frost.

Sonja Boeringer

Ingredients:
2 cup All purpose flour
1 teaspoon Baking powder
1/4 teaspoon Salt
2/3 cup Sugar
3/4 cup Butter
Grated rind of 1 lemon
1 Egg
Milk
1/4 teaspoon Almond extract
3 1/2 cup Peeled apples, cut in thin wedges

Shensel topping:
1/2 cup Flour
1/3 cup White sugar
1/4 cup Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Allspice
4 tablespoon Butter

Whipped cream to top cake when serving.

Directions:
1. Combine the first 4 ingredients. Cut in the butter until quite fine, then add lemon rind.

2. Beat egg lightly in a cup and add enough milk to make 1/2 cup liquid. Add almond extract and pour over dry ingredients, tossing with a fork until a ball of soft dough is formed. If necessary, add a few drops of milk.

3. Place dough in bottom of an unbuttered 9x13x2 inch baking pan. Flour fingers and pat dough evenly to cover bottom and halfway up sides of pan. Refrigerate while preparing apples.

4. Arrange apples over dough in even, slightly overlapping rows. Cover with the Shensel topping and bake in a 375 F oven for 30-40 minutes; Cut into squares and top with whipped cream. Serves 10-12.

Donated by Barbara Rokitka