NüRNBERGER LEBKUCHEN - VEGAN AND FAT FREE!
These are a traditional German treat for Christmastime. As for this variation on the goodie, I don't know how authentic it is, but vegan and fat free - really, who wants to second-guess that?! I found it on FatFree.com.
Provided by White Rose Child
Categories Dessert
Time 40m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 14
Steps:
- Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately.
- Stir the wet into the dry. Chill overnight.
- When ready to cook, heat the oven to 400 degrees.
- Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds.
- Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired.
- Bake about 12 minutes, or until set.
- Immediately brush with glazing icing, if desired:
- boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees).
- Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).
KUGA -- GERMAN BREAKFAST BREAD
A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and 1 tablespoon sugar in lukewarm water.
- In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
- Add yeast mixture and eggs; beat well.
- Add remaining flour or enough to make a soft dough.
- Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
- Punch down and let rise again until doubled in volume.
- This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
- Divide into desired portions, roll out evenly and spread into greased pans.
- Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
- Mix rivels ingredients together.
- Sprinkle 1/3 of the crumbs on each cake.
- Let it rise again in the pan.
- While rising, preheat oven to 375°F
- Bake until golden brown; serve either warm or cool.
NUERNBERGER ELISENLEBKUCHEN
There are many different recipes for elisenlebkuchen, but as far as I know this one is the original. I found it in my late oncle's handwritten book - he was supposed to inherit my grandfather's confection shop and cafe but died at the age of 18, just after having finished confectionary school. These lebkuchen usually are made with thin wafers like communion wafers but since being gluten free I make them without and it works well, too. For more taste, I prefer brown sugar, but originally it is just plain sugar. Depending on the size of your eggs, you might need some more ground hazelnuts. The batter should have a smooth spreading consistency, so if it's too thin, just add some more ground nuts until desired consistency is reached. Personally, I use only half the sugar, but that's presonal preference. They are glazed with light and dark icing but of course you can only use one of them instead of both.
Provided by Mia in Germany
Categories For Large Groups
Time 1h5m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
- Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
- Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
- Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
- Bake at 300 degrees 25 - 35 minutes.
- For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
- For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
- Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
- Let cool completely and store in airtight container in a cool place.
Nutrition Facts : Calories 86.6, Fat 3.6, SaturatedFat 0.5, Cholesterol 9.3, Sodium 17.5, Carbohydrate 12.8, Fiber 0.7, Sugar 11.5, Protein 1.4
TRADITIONAL BRITISH BOOZY MINCEMEAT - FAT FREE
An adaptation from an old family "Traditional Mincemeat" recipe which was passed down through my Mum's side of the family. This one however is FAT FREE - NO suet or butter and it still KEEPS for up to a year or two; I currently have a jar from 3 years ago which has aged and matured beautifully! I have called it traditional mincemeat as it has all the traditional ingredients apart from the fat and it is VERY EASY to make. I am posting this in early September so it can be made now and allowed to mature ready for Christmas MINCE PIES. Where I have stated rum or brandy, please use any strong liquor that you may have available; it's just that brandy or rum work very nicely with the ingredients. Make some pretty labels, add a paper or fabric lid cover with a ribbon and then hang a pie, scone or cookie cutter from the neck - and voila, a thoughtful home-made gift! N.B. It's the alcohol that keeps this mincemeat, so if you want a non-alcoholic version, I have a traditional suet mincemeat recipe posted, which does not need much if any alcohol - Recipe #257241.
Provided by French Tart
Categories Cherries
Time 1h20m
Yield 6-8 Jars
Number Of Ingredients 16
Steps:
- Put the cider and sugar into a large saucepan & heat GENTLY until the sugar has completely dissolved.
- Stir in the rest of the ingredients, except the brandy or rum and slowly bring to the boil - stirring ALL the time!
- (Please note it is not necessary to peel the apples - just core and chop them up finely.).
- Lower the heat and partially cover the saucepan and simmer gently for 30 to 45 minutes.
- Remove from the heat and leave it to become completely cold.
- Stir in the brandy or rum and then spoon into cold, sterilised jars, making sure that the mincemeat is packed down firmly with NO space or air bubbles.
- Cover with waxed discs and TIGHT fitting lids.
- N.B. Kilner jars can be used too - make sure that the rubber seals are new & not perished!
- GIFT IDEAS:.
- Design and hand write some labels - or use a Christmas template!
- Make some paper or pretty material lid caps/covers. Secure with an elastic band & add a ribbon or raffia.
- Hang a gift label and a scone, cookie or pie cutter from the ribbon - the same size as your mince pie tin shapes and you have a great home-made gift for someone!
- I sometimes add a recipe card too, mince pies OR a mincemeat cake & mincemeat oat slices - look out for them as they are also posted on RecipeZaar too!
Nutrition Facts : Calories 1143.5, Fat 12.8, SaturatedFat 1.4, Sodium 156.6, Carbohydrate 257.7, Fiber 17.3, Sugar 209.5, Protein 11.5
HEALTHY VEGAN BROWNIES(FAT FREE)
Make and share this Healthy Vegan Brownies(Fat Free) recipe from Food.com.
Provided by luevanojennifer
Categories Bar Cookie
Time 20m
Yield 20 brownies, 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan.
- In a medium sized bowl, stir together the sugar, applesauce, and 2 tablespoons of water.
- In a small bowl or food processor, combine the ground flax seed with the 1/4 cup coffee and 1/4 cup water. Add this to the applesauce mixture, along with the vanilla and stir to combine.
- In a separate small bowl, combine the flours, cocoa, baking powder, salt, chocolate chips, and nuts (if using). Add to the applesauce mixture and stir to combine.
- Pour into the prepared pan and bake for 20-28 minutes, depending on if you like your brownies moist or cakey. Remove from the oven, add the icing on top, allow to cool, and then cut.
Nutrition Facts : Calories 70.1, Fat 0.8, SaturatedFat 0.3, Sodium 44.1, Carbohydrate 16.3, Fiber 2.1, Sugar 8.5, Protein 1.8
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