Franziska's Kitchen

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This is my own creation, looking over my baking stock I found the ingredients for these cookies. Instead of regular hens eggs I used 1 goose egg, which is the equivalent of 2-3 ordinary eggs. The yolk is very yellow, almost orange, this gives the cookies the nice yellow color, nothing artificial at all!

Ingredients for 50 cookies
175 gr. sugar
2-3 eggs
170 gr. unsweetened grated coconut
120 gr. candied pineapple
25 candied red cherries

Directions
Combine sugar and eggs, beat well, chop pineapples, mix with the coconut and add to the egg-sugar mixture.

Shape With two teaspoons, drop some of the mix in little heaps on a well greased, lined baking sheet, space them, the cookies will spread. Put a half candied cherry on each of them

Bake: At180°C/325°F 12-15 Min. on the middle rack of a preheated oven.

Ingredients

4 small apples
260 grams whole spelt flour
2 teasp. baking powder
1/2 teasp. baking soda
120 grams butter
2 eggs
100 grams brown sugar
1 pinch salt
200 grams pear joghurt
50 ml milk


Directions
Preheat oven to 180°C/325°F and grease muffin pan. In a bowl, mix
flour, baking powder and baking soda. Peel apples, core them and cut
in small dices. Add to flour mix. In a second bowl cream butter,
eggs, sugar, salt, joghurt and milk. Add flour and apple mix and
stir just enough to blend everything toghether. Divide into muffin
pan and bake for about 30 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Ingredients:
4 large pork chops
2 teasp. prepared mustard
1 teasp. meat seasoning mix
1 small garlic clove, crushed
some oil

Topping
1 large onion
200 grams mushrooms, fresh
3 slices cooked ham
1/2 bunch Parsley
100 ml Marsala, Porto or red wine
Salt and pepper
2 tablesp. cream

Directions:

Mix mustard, seasoning and crushed garlic.Spread on chops. Heat some
oil in a frying pan and fry chops on both sides. Put them in an
ovenproof dish. Chop onions, mushrooms, ham and parsley. In the same
frying pan brown onions and mushrooms,cook until the juice from the
mushrooms is absorbed. Add ham and parsley and cook a few moments
more, salt and pepper to taste. Heap the on the chops. Pour some
cream over them and cover with aluminium foil.

Bake in the preheated oven at 250°C/425°F for 15 minutes.

A

Apple-spelt-muffins
Apple tart «Bavaroise»

H

Halloween Cake

P

Pork chops «Gourmet»
Pumpkin pie, old fashioned

Here in Québec, pumpkin pie is a must in autonmal farmer kitchens...


Ingredients:

2 cups Pumpkin, mashed
1/2 teasp. Salt
4 tablesp. Brown sugar
1 teasp. Ground ginger
1/2 teasp. Cinnamnon
1 pinch Nutmeg
4 tablesp. Molasses
2 Eggs, beaten
2 cups Milk
Pie dough for 1 pie shell


Preparation
Mix milk and eggs, stir to mashed pumpkin, add sugar and spices. Mix
very well, best with "magic wand" or blender. Roll out dough and
line a 9 inch (27 cm) pie dish. Pour filling onto dough.
Bake: At 170°C/325°F, until the filling is firm (ca 40-45 minutes). I doubled the recipe and made small pies for my student sons to take with them.

I am a blogaholic, but this is my first and only blog in english. And sometimes I struggle to find the right words, so please be lenient with me...

I was born inthe german-speaking part of Switzerland, and I am married to a farmer. We have two grown-up sons. When they were little kids, we left our country and immigrated to Canada, to «La belle Province», Quebec. We have a dairy farm, and I love gardening, cooking, knitting, spinning... but also writing (mostly in german) and music. Some years ago I discovered digital photography and started to post pictures on flickr. I started my personal blog in 2003, and soon began to post recipes. After a while I began an special cookblog, Bauernküche which means "Farmer Kitchen". As I posted the food pictures also on flickr, people sometimes asked me for the recipes in english. Thats why I started this blog.
So come in and enjoy!

I don't know what should be "bavarois" (=from Bavaria) in this tart. I found the recipe in a little cookbok that was made by the inhabitants of a small village in the Quebec countryside. This little village has many orchards, and so people there gathered apple recipes for their village 150 years anniversary.


Ingredients
1 portion puff pastry or pie dough
250 grams Cream Cheese (Philadelphia), softened
1/4 cup granulated sugar (1)
2 eggs
1/2 teasp. vanillia
1/2 teasp. cinnamnon
3-4 large apples
1/3 cup granulated sugar

Preparation

Line a pie dish with dough.
Beat cream cheese and sugar (1) until soft, add eggs and vanilla, beat well. Pour on the dough. Peel and core the apples an cut in slices. In a small bowl mix augar an cinnamnon dip the apples slices in this mixture and arrange them like tiles on the batter. Sprinkle remaining cinnamnon sugar over the apples.
Bake : At 450°F/220°C for 10 minutes, reduce heat to 375/190°C and let bake for another 30 minutes
Note: This tart is almost too sweet with the spple slices dipped in sugar. Next time I'll just sprinkle some cinnamnon suger over the apples.

Ingredients

4 Eggs
2 cups Brown sugar
2 cups Cooked pumpkin or squash
1 cup Butter, melted
3 cups All purpose flour
1/2 teasp. Salt
2 teasp. Baking soda
2 teasp. Baking powder
1 teasp. Cinnamnon
1 Hint nutmeg
1 Hint groud cloves
1 cup Raisins sultana

Icing
200 grams Icing sugar
1 tablesp. Orange juice
1 tablesp. Pumkin, pureed

Beat eggs, brown sugar and butter until creamy. In a bow, mix flour,
salt, baking soda, baking powder and spices. Add to the first mixture, stir in raisins and mashed pumpkin. Pour in a greased round baking tin.

Bake:
At 350°F/180°C, 45-50 minutes.

Icing:
Mix icing sugar with orange juice and pumpkin puree and pour over the cake while it is still warm. Decorate with raisins to make a pumkin face.

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