< Back Carrot Soup Prep Time: 10–15 minutes Cook Time: 1–2 hours Serves: 5 servings Recipe submitted by: Marge Unruh Ingredients 8 cups vegetable or meat broth 4 cups shredded carrots ½ small onion, chopped (about ¼–⅓ cup) ½ tbsp whole peppercorns ½ tbsp dried parsley ½ tsp summer savory 1 bay leaf Whipping cream, for serving Preparation Add the broth, shredded carrots, and chopped onion to a medium pot. Place the peppercorns, parsley, summer savory, and bay leaf into a piece of cheesecloth. Tie tightly and add to the pot. Bring to a gentle simmer. Simmer uncovered for 1–2 hours, stirring occasionally, until carrots are tender and flavors are well developed. Remove and discard the spice bundle. Serve hot with a drizzle of whipping cream. Previous Next

< Back Subway Style Buns Prep Time: 30 Minutes Cook Time: Rise Time 1½–2 hours total Bake Time 20–25 minutes Serves: 12-16 Buns Recipe submitted by: Julianna Unger Ingredients Yeast Proof 2 cups warm water (105–110°F / 40–43°C) 1 tbsp sugar 2 tbsp active dry yeast Dough 1 cup milk ¾ cup oil ¼ cup melted butter 2 large eggs 1½ tsp salt 8½ cups all-purpose flour (approximate; dough should be soft) Optional Sesame seeds (for hamburger-style buns) Preparation Proof the yeast In a large bowl, combine warm water, sugar, and yeast. Let stand 5–10 minutes until foamy. Mix wet ingredients Add milk, oil, melted butter, eggs, and salt to the yeast mixture. Stir until combined. Add flour Add flour gradually, mixing until a soft, slightly sticky dough forms. First rise Cover and let rise in a warm place until doubled in size (about 60 minutes ). Shape buns Punch down dough and divide into equal portions. Shape into oval sub buns or round buns. Place on parchment-lined baking sheets. Second rise Cover loosely and let rise again until doubled , about 30–45 minutes . Score Using a sharp knife or razor blade, cut 2–3 shallow slits across the top of each bun. Bake Bake at 340°F (170°C) for 20–25 minutes , until lightly golden and soft (do not over-brown). Cool Remove from oven and cool on racks. Cover with a clean towel while cooling to keep buns soft. Notes For hamburger buns , brush tops lightly with water or egg wash and sprinkle with sesame seeds before baking. For extra-soft crusts, brush warm buns with melted butter after baking. These buns freeze very well once completely cooled. Previous Next

< Back Skillet Fried Potatoes (Bratkartoffeln) Prep Time: 10 minutes Cook Time: 15 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 6 potatoes boiled and sliced 2 tbsp butter 1 small onion diced salt and pepper Preparation Heat butter in a skillet. Add potatoes and onion. Fry until crispy and golden, stirring occasionally. Season and serve. Previous Next

< Back Schnitzel with Potatoes Prep Time: 20 minutes Cook Time: 15 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 4 pork or beef cutlets 1 cup flour 2 eggs beaten 1 cup breadcrumbs salt and pepper to taste oil for frying 6 potatoes peeled and cubed Preparation Season meat with salt and pepper. Dredge in flour, dip in egg, then coat with breadcrumbs. Fry in oil until golden. Boil potatoes until tender and serve alongside schnitzel. Previous Next

< Back Chicken Milano Prep Time: 20 Minutes Cook Time: 30-35 minutes Serves: 4 Servings Recipe submitted by: Lena Schmitt Ingredients Chicken 4 chicken breasts , cut into portions Salt, to taste 2 eggs , beaten ½ cup all-purpose flour 2 cups crushed crackers or breadcrumbs (Saladitas-style or similar) ½ cup oil , for frying Sauce ½ cup tomato juice or tomato cream (Crema de Tomate) ½ cup heavy cream Salt, to taste Cheese Topping ½ cup grated yellow cheese ½ cup grated white cheese Preparation Prepare the chicken Cut chicken breasts into portions and season with salt. Bread the chicken Dip each piece into beaten eggs, then coat with flour and crushed crackers or breadcrumbs. Pan-fry Heat oil in a skillet over medium heat. Fry chicken on both sides until golden and cooked through. Remove from heat. Assemble Place the chicken in a greased glass baking dish. Make the sauce Mix oil (from the pan or fresh), tomato juice, cream, and a pinch of salt. Pour evenly over the chicken. Bake Bake uncovered at 350°F (175°C) until hot and bubbling, about 20 minutes . Add cheese Sprinkle grated cheeses over the top and return to the oven. Bake until the cheese is fully melted and lightly golden, 5–10 minutes . Serving Suggestions Serve hot with: Rice or mashed potatoes Steamed vegetables Caesar or green salad Previous Next

< Back Creamy Noodles (Rahm Nudeln) Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4 Recipe submitted by: Julianna Unger Ingredients 250g egg noodles 2 tbsp butter 1 cup cream 1/2 tsp salt black pepper to taste Preparation Cook noodles until tender. Melt butter in a pan, add cream and season. Toss noodles in sauce and heat gently until coated. Previous Next

< Back Apples and Dumplings Prep Time: 20 minutes Cook Time: 25 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients Apples 4 large apples (McIntosh, Cortland, or similar) Juice of ½ lemon (optional) Dumpling Dough 2 cups all-purpose flour 2 tsp baking powder ½ tsp salt 3 tbsp butter, cold ¾ cup milk Syrup 2 cups water 1 cup sugar 1 tsp cinnamon 2 tbsp butter Preparation 1. Prepare the Apples Peel apples, cut each into quarters, and remove cores. Sprinkle lightly with lemon juice if desired to prevent browning. 2. Make the Syrup In a large wide pot, combine water, sugar, cinnamon, and butter. Bring to a gentle boil, then reduce heat to simmer. 3. Make the Dough Mix flour, baking powder, and salt. Cut in butter until crumbly. Stir in milk just until a soft dough forms. 4. Assemble Dumplings Divide dough into 4 equal pieces. Flatten each piece. Wrap dough around apple quarters, sealing completely. 5. Cook Carefully place dumplings into simmering syrup. Cover tightly with a lid. Simmer gently 25–30 minutes ⚠️ Do not lift the lid while cooking. Previous Next

< Back Plum Water Moos (Pflaumen Wasser Moos) Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients 4 cups plums pitted and halved 2½ cups water ½–¾ cup sugar 2 tbsp all-purpose flour ¼ cup cold water pinch of salt Preparation Add plums, water, sugar, and salt to a pot. Bring to a gentle boil and simmer until plums are very soft. Whisk flour with cold water until smooth. Slowly stir into plums while stirring constantly. Cook until slightly thickened. Serve warm or cold. Previous Next

< Back Banana Cream Pie Prep Time: 30 minutes Cook Time: 35-40 minutes Serves: 8 servings Recipe submitted by: Julianna Unger Ingredients Crust Ingredients : 2½ cups all-purpose flour ¾ cup fat (lard, shortening, or butter) 1 egg 1 tsp baking powder 1 tsp salt 1 tsp vinegar ¼–½ cup cold water, as needed Optional: ¼ tsp cream of tartar (for extra crispness) Cream Filling Ingredients: 2½ cups milk 3 cups sugar 2 tbsp cornstarch ¼ tsp salt 1 tsp vanilla Toppings: 3–4 ripe bananas, sliced. Sweet whipped Cream Preparation Crust: In a large bowl, whisk together flour, baking powder, salt, and cream of tartar (if using). Cut in the fat until the mixture resembles coarse crumbs. In a small bowl, beat the egg with vinegar and ¼ cup water. Add to the flour mixture and mix gently, adding more water as needed, just until the dough comes together. Roll out dough and press evenly into a parchment-lined cookie sheet, forming a slight edge. Dock the crust lightly with a fork. Bake at 375°F (190°C) for 15–18 minutes, until lightly golden. Cool completely. Cream Filling Instructions: In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thick and bubbling. Remove from heat and stir in vanilla. Pour filling into cooled crust and smooth the top. Chill until fully set, about 2–3 hours. Top with sliced Bananas and Whipped sweet cream Previous Next

< Back Bean & Bacon Soup Prep Time: 15 minutes Cook Time: 1 hour Serves: 6–8 servings Recipe submitted by: Angelica Wiebe Ingredients 8 oz bacon, diced 1 cup onion, diced 1 cup carrots, diced 1 cup celery, diced 2 cups garlic, minced 4 cups chicken broth 3 (18 oz) cans beans, drained and rinsed 1 (18 oz) can tomato sauce Salt and pepper, to taste Preparation In a large pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and reserve ¾ cup for later. Discard all but 2 tablespoons of the bacon fat from the pot. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, until softened. Add the garlic and cook for 1 additional minute, stirring constantly. Stir in the chicken broth and beans. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 1 hour, stirring occasionally. Remove ½ of the soup and purée until smooth, then return it to the pot. Stir in the tomato sauce and ¾ cup reserved bacon. Heat through. Taste and adjust seasoning if needed. Serve hot. Previous Next

< Back Fruit Pizza Prep Time: 30 minutes Cook Time: 1 hour + cooling Serves: 8-10 servings Recipe submitted by: Julianna Unger Ingredients Meringue Base 3 egg whites ¼ tsp Cream of tartar ½ cup sugar Cream Filling 1 package cream cheese ¾ cup powdered sugar 2–3 cups whipping cream Fruit & Glaze Assorted fresh fruit (your choice) 3 cups fruit juice Cornstarch (amount as needed to thicken) Preparation Meringue Beat the egg whites with the alum until thick and foamy. While beating, slowly add the sugar, one spoonful at a time, until the mixture is very thick and glossy. Spoon the meringue onto parchment paper, shaping it slightly larger than a cookie to form a flat round base. Bake at very low heat (about 250°F / 120°C) for 1 hour, or until lightly golden. Turn off the oven and leave the meringue inside for 30 minutes to cool and dry completely. Filling Beat cream cheese and powdered sugar until smooth. Whip the cream separately until stiff peaks form. Fold whipped cream into the cream cheese mixture. Spread evenly over the cooled meringue base. Fruit & Glaze\ Arrange fresh fruit evenly over the cream layer. Cook fruit juice with cornstarch until thick and glossy. Spoon or drizzle the glaze over the fruit just before serving. Best served fresh. Light, creamy, and perfect for warm weather gatherings. Previous Next

< Back Plum Milk Moos (Pflaumen Milch Moos) Prep Time: 10 minutes Cook Time: 15 minutes Serves: 6 Recipe submitted by: Julianna Unger Ingredients 4 cups plums pitted and halved 1½ cups water 1½ cups whole milk ½–¾ cup sugar 2 tbsp all-purpose flour ¼ cup cold milk pinch of salt Preparation Add plums, water, sugar, and salt to a pot. Bring to a gentle boil and simmer until plums are very soft. Whisk flour with cold milk until smooth. Slowly stir into plums. Add remaining milk and cook gently until creamy. Do not boil hard. Previous Next