Desserts
Lemony Kraut Ice Cream
- 2 tablespoons cornstarch
- 1 cup sugar
- 1/4 cup grated lemon peel (about 6 medium lemons)
- 1-1/2 cups milk
- 2 eggs, separated
- 1/2 cup each: lemon juice, sauerkraut juice
- 1 quart heavy cream, whipped
Mix cornstarch, sugar and lemon peel in saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils 1 minute. Remove from heat. Beat egg yolks in large bowl. Gradually blend in milk mixture. Cool. Stir in lemon juice and kraut juice. Beat egg whites until stiff, but not dry. Fold with cream into cornstarch mixture. Turn into refrigerator trays. Freeze until ice crystals form around edges of trays. Turn mixture into large bowl and beat well. Return to trays. Freeze until firm. Mellow in refrigerator for 1/2 hour before serving.
Sauerkraut Apple Cake
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup firmly packed brown sugar
4 large eggs
1 cup vegetable oil
16 ounces sauerkraut, rinsed well and squeezed thoroughly dry
1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry
1 cup coarsely chopped walnuts or pecans
Cream Cheese Frosting
1 package (16 ounces) cream cheese, softened
1 cup confectioners' sugar
3-1/2 tablespoons heavy cream
2 tablespoons grated orange rind
1 teaspoon cinnamon
2 teaspoons vanilla
Preheat oven to 350 degrees F. Line bottoms of two 8-inch round cake pans with waxed paper. Grease and flour pans.
Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size bowl; set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened.
Spoon cake mix into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.
Cream Cheese Frosting
Whip cream cheese, slowly adding sugar, until fluffy. Add heavy cream, orange rind, cinnamon and vanilla. Mix well. Makes about 2-1/4 cups.
Serves 12
Nutrition analysis per serving: 600 calories, 8g protein, 57g carbohydrate, 40g fat, 50mg cholesterol, 700mg sodium
Sauerkraut Chocolate Cake
2/3 cup margarine or butter
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup drained sauerkraut, rinsed and chopped
Whipped Cream Frosting
1-1/2 cups heavy cream, well chilled
3 tablespoons sugar
Preheat oven to 350 degrees F. Grease and flour one 9 X 13 baking pan or two 8-inch square or round baking pans.
In large bowl, thoroughly cream margarine with sugar. Beat in eggs and vanilla. In another large bowl, sift together cocoa, flour, baking powder, baking soda and salt; add dry mixture alternately with water to egg mixture. Stir in sauerkraut.
Spoon into prepared baking pans. Bake about 30 to 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool. Invert cakes to remove from pans. Spread Whipped Cream Frosting on top of sheet cake or one round cake and top with second cake and frost top and sides.
Whipped Cream Frosting
Whip cream with sugar until soft peaks form. Makes about 3 cups.