Recipe Sifter

Ben and Jerry's Giant Chocolate Chip Cookies recipe

NOTE: I think paste food color works better than liquid food coloring when tinting cookie dough. It's available in specialty markets and some party stores. Be careful: A little goes a long, long way.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Cheesy and delicious! This lasagna will satisfy both of your palate and tummy. For a healthier result, use whole wheat lasagna instead.

Warm, gooey and delicious. Flaky croissants stuffed with ham, swiss cheese and creamy mushroom sauce.

Quick bread made with canned pumpkin, dates and walnuts. Perfect for breakfast anytime during the fall season.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Fresh pineapple nut bread folds juicy pineapple and crunchy macadamia nuts into a brown-sugar quick bread, with a cinnamon-sugar crust baked right on top. A tropical, tender loaf that tastes like a Hawaiian morning.

Oyster and mushroom pie baked in a creamy half-and-half sauce thickened with the oyster liquor, finished with a buttery bread crumb topping. A New England-style crustless seafood pie ready in 40 minutes.

Herman starter coffee cake with chocolate chips, nuts, brown sugar, and cinnamon. A friendship bread tradition that turns sourdough starter into a rich, one-bowl cake.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

Old-fashioned crumb coffee cake with a brown sugar and shortening crumble topping baked right on top of the batter. One bowl, seven ingredients, and your kitchen smells incredible.

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

Soft, cakey chocolate drop cookies made with melted unsweetened chocolate, sour cream, and walnuts, topped with a mocha frosting. Makes 36 rich, fudgy cookies.

Old-fashioned cake doughnuts infused with reduced apple cider and warm spices. Pat the dough to half-inch thickness, cut and fry until golden, then dip in cider glaze while warm.