Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 3.

Ingredients:

• 2 1/2 cups whole milk
• 1/3 cup long white rice
• 1/8 teaspoon salt
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/4 cup raisins

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract and cinnamon.

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Difficulty: Easy.
Preparation Time: 45 minutes.
Portions: 4.

Ingredients:

• 1 cup short grain white rice
• 1/4 cup sugar
• 3 cups milk
• 1 cup cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

Preparation:

1. Mix the rice, sugar and salt in a large saucepan. Stir in the cream and milk. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk mixture becomes thick. Stir often.
3. Stir in vanilla extract.
4. Serve warm with cinnamon and sugar or fruit compote.

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Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 2.5 dozen.

Ingredients:

• 4 1/2 – 5 cups all-purpose flour
• 1 package fresh yeast
• 1 1/4 cup lukewarm milk
• 3 Tbs. sugar
• 1/2 tsp. salt
• 3 1/2 Tbs. butter, softened
• 4 egg yolks (reserve whites, see Step 8 )
• canola oil for frying

Preparation:

1. In a large bowl, place 4 1/2 cups of flour, making a well in the center.
2. Mix yeast, sugar and milk (warmed to approximately 110° F)  together in a small bowl until sugar and yeast are dissolved.  Pour into the well.  Mix in a little flour from the sides.  Cover the bowl with a warm towel (heated in the microwave is easiest), and place in a warm place for 15 minutes, or until a bubbly texture has formed.
3. Add the salt, butter (cut into pieces), and egg yolks into the bowl.
4. Mix by hand or spoon from the middle out, gradually adding in the flour until a soft dough forms.  Add a little more flour if dough is too wet.
5. Knead for 2 -3 minutes until dough is smooth, but not sticky.
6. Make dough into a large ball, cover bowl with plastic wrap, and place in warm spot until dough is doubled.
7. For filled doughnuts, roll dough out to 1/2 inch thick, cut rounds (2 1/2 – 3 1/2 inches in diameter) with a biscuit cutter, reusing dough no more than twice.
8. Place a teaspoon of filling into each center.  Paint the edges with egg white and place a second circle on top.  Press firmly to seal edges.  Cover and let rise for 20 minutes.
9. For unfilled doughnuts, roll to 3/4 inch thick, cut out circles, let rise for 20 minutes and continue to frying process.
10. Heat oil to 350° F.  Fry only the amount that will fit into the fryer without overlap.  Slide the doughnuts into the hot fat quickly, cover and fry for 3 minutes.  Turn over and fry for 3 -5 minutes until golden brown.
11. Place doughnuts on paper towel to remove excess oil.  If desired, when cool, roll doughnuts in powdered or granulated sugar.

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Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 3 – 4.

Ingredients:

• 2 large salad cucumbers (English cucumbers would work nicely)
• 1 red onion
• 1/2 c. heavy cream
• 2 tbs. white vinegar
• 1 1/2 tbs. sugar
• salt, to taste
• 1/4 tsp. pepper
• fresh parsley
• tarragon
• fresh dill

Preparation:

1. Peel and thinly slice cucumber. Salt slices lightly and let stand for an hour.
2. Mix finely diced onion, sugar, vinegar, seasonings and all herbs (except parsley) together in a separate bowl.  Add mixture into the cucumbers and mix well, covering all cucumber slices.
3. Chill for at least a half hour, but no more than an hour.  Drain off excess liquid.
4. Toss with cream, top with chopped parsley, and serve.

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We are already planning our Summer Germany trip, which will take place the end of July, into August.  This year we are staying at a lake cabin with my in-laws for a few days.  Hopefully the weather will cooperate.

As always, if you have any recipes to recommend, please send them to us.  You will be credited in the post, so let’s get cooking!

Happy New Year!  Ich wünsche Ihnen ein gutes neues Jahr!

~Lisa

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Difficulty: Easy.
Preparation Time: 15 minutes.
Portions: 2 – 3.

Ingredients:

• 1 bottle of red wine (750 ml)
• 4 eggs (or 8 egg yolks)
• 5 tablespoons of sugar
• one packet of vanilla sugar
• dash of cinnamon
• 2 cloves
• splash of lemon or lemon juice

Preparation:

1. Whisk the sugar into the eggs (or egg yolks) and add a little cold red wine, and then beat vigorously.
2. Add the vanilla sugar, mixing in thoroughly.
3. Add the remainder of the red wine and heat with some cinnamon, cloves, and lemon juice.
4. Just before it comes to a boil, remove the pot from the heat. Strain and let cool a bit.
5. Serve hot and foamy.

German Translation

Zutaten

• eine Flasche Rotwein (750 ml)
• 4 Eier (oder 8 Eigelb)
• 5 Esslöffeln Zucker
• 1 Päckchen Vanillezucker
• etwas Zimt
• 2 Nelken
• Zitrone oder Zitronensaft

Zubereitung

1. Eier (oder Eigelb) mit Zucker verquirlen und etwas kalten Rotwein dazugeben und dann kräftig schlagen.
2. Vanillezucker zufügen.
3. Übrigen Rotwein dazugeben und mit etwas Zimt, den Nelken und Zitronensaft erhitzen.
4. Kurz vor dem Kochen von der Feuerstelle nehmen. Abseihen und etwas abkühlen lassen.
5. Heiß und schaumig servieren.

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