Baked German Potato Salad Recipe

Ingredients                                exps9765_BHR1449221D67

 

  • 12 medium red potatoes (about 3 pounds)
  • 8 bacon strips
  • 2 medium onions, chopped
  • 3/4 cup packed brown sugar
  • 2/3 cup water, divided
  • 1/3 cup white vinegar
  • 1/3 cup sweet pickle juice
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon celery seed
  • 4-1/2 teaspoons all-purpose flour

Directions

 

  • In a saucepan, cook potatoes until just tender; drain. Peel and slice
  • into an ungreased 2-qt. baking dish; set aside.
  • In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons
  • drippings. Crumble bacon and set aside. Saute onions in drippings
  • until tender. Stir in the brown sugar, 1/2 cup water, vinegar,
  • pickle juice, parsley, salt and celery seed. Simmer, uncovered, for
  • 5-10 minutes.
  • Meanwhile, combine flour and remaining water until smooth; stir into
  • onion mixture. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake,
  • uncovered, at 350° for 30 minutes or until heated through.

 

8-10 ServingsPrep: 50 min. Bake: 30 min.

Read more: http://www.tasteofhome.com/recipes/baked-german-potato-salad#ixzz36KI24KBo

 

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Carrot Pudding with a Brown Sugar Sauce

Ingredients                                                                                                                     SDC14198_zpsea7ed4e8

7.5 ounces soft light brown sugar (1 cup packed)
4 ounces butter, softened (1/2 cup)
2 large free range eggs, beaten
1 tsp vanilla extract
6 1/2 ounces plain flour (1 1/2 cups)
1 tsp bicarbonate of soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp each of cloves, nutmeg and ground cardamom
2 medium carrots, peeled and grated (1 cup)
2 medium potatoes, peeled and grated, squeezed dry ( 1 cup.  Squeeze all the water out and discard before measuring.)
6 ounces of sultana raisins (1 cup)

For the Brown Sugar Sauce:
3.75 ounces of soft light brown sugar (1/2 cup)
2 ounces butter (1/4 cup)
2 TBS golden syrup ( can use corn syrup)
125ml of double ( heavy or whipping) cream (1/2 cup)
1 1/2 tsp vanilla

 

Directions

Have ready a pot of simmering water, fitted with a steaming basket and a lid.  Butter a large pudding basin and set aside.

Cream together the brown sugar and butter.  Beat in the eggs and vanilla.  Sift together the flour, soda, salt and spices.  Stir this into the creamed mixture.  Fold in the carrots, potatoes, and raisins.  Spoon the pudding into the prepared pudding basin.  Take a large sheet of foil.  Butter it well and make a pleat in the centre.  Fit this over the top of the pudding basin, leaving room for expansion.  Secure with a rubber band or some twine and make air tight.

Place this into the steamer basket over the boiled and simmering water.  Cover tightly with a lid.  Steam for 3 hours, checking periodically to make sure that the water doesn’t run dry.   Add more boiling water carefully as needed.

Remove the steamer basket.  Remove the foil carefully.  There will be steam.  Carefully slide a knife around the inside edge of the bowl to loosen.  Invert a serving plate over top and then carefully tip out the finished pudding.  Serve warm, cut into wedges along with the brown sugar sauce, custard, cream or ice cream.

To make the brown sugar sauce, place all of the ingredients into a small saucepan.  Bring to the boil, then simmer, stirring occasionally to help prevent it from catching, over a very low heat for about five minutes.

Note:  Any leftovers can be reheated by placing into a steamer basket and steaming over simmering water until heated through, or covered and heated for about 40 seconds in the microwave.

 

Variations on Sauce

Lemon Sauce

  • 3/4 cup white sugar

  • 1 1/2 teaspoons cornstarch

  • 1 pinch salt

  • 1 1/4 cups hot water

  • 3 1/2 teaspoons butter

  • 3 1/2 teaspoons lemon juice

  • 1 1/2 teaspoons vanilla extract 

  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

 

Buttery Sauce

  • 1/2 cup butter

  • 1/2 cup heavy whipping cream

  • 1 cup white sugar

  • 1 1/2 teaspoons vanilla extract 

  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

 

Cinnamon Sauce

1 1/2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1 1/2 tsp. cinnamon
2/3 c. evaporated milk

SAUCE: Bring sugar, corn syrup, water and cinnamon to a boil over medium heat. Boil 4 minutes. Cool for 10 minutes. Stir in evaporated milk. Serve warm over pie.

 

Sour Cream Apple Pie Crumble

Ingredients                                                                                  446446

  • 1 unbaked 9 inch pie crust

  • 3/4 cup sugar

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • 1 cup sour cream

  • 1/2 teaspoon vanilla extract

  • 1 egg

  • 2 cups diced apples

  • 1/3 cup sugar

  • 1/3 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 cup chilled butter, diced

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
  3. Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
  4. While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
  5. After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

 

Original recipe from http://www.allrecipes.com