1 ½-2 lbs (750-900 grams) russet potatoes
1 med. onion (approx. 120 grams) chopped
1 leek
2 oz (50 grams) bacon or Italian pancetta, diced
1 quart or more chicken broth
Salt and White Pepper to taste
1 carrot, diced
4-5 Hot Dogs cut in bite size pieces
Finely chopped chives (garnish)

Peel potatoes and set aside in a bowl with water. Peel and chop onion. Trim leek, cut in half length wise, rinse well and cut in small pieces. In a large pot sauté the bacon cubes, add onions and leek pieces, 3-5 minutes.

Add chicken broth. Take potatoes out of the water and cut into 1 inch cubes. Add to broth mixture. Stir in diced carrots, add salt and pepper to taste.

Bring to boil, reduce heat, close lid and simmer for approx. 40 minutes.

Puree approx. 80% of the finished soup in batches in a blender and mix with the remaining soup. Add water as needed to give it the desired consistency. Add hot dog pieces and reheat for a short moment.

It is common in Germany to add a spice called Maggi to soups. It can be found in German specialty stores.

Guten Appetit

1/4 cup unsalted butter, softened
2/3 cup sugar
1 egg
Pinch of salt
1 tsp lemon or lime zest
1 tsp orange zest
1/2 tsp vanilla
1 cup flour
½ tsp baking powder
¼ tsp baking soda
½ cup sour cream or lemon yogurt

Preheat oven to 375 degrees F. Spray muffin pan cups with nonstick cooking spray or line with paper liners.

In a large bowl cream the butter, beat in the sugar and beat the mixture until light & fluffy. Mix in vanilla, salt, lemon and orange zest. Beat in 1 egg . Mix flour with baking powder and baking soda, stir in the flour mixture and add the sour cream or yogurt.

Drop batter into muffin cups, filling each cup ¾ full. Bake in the middle of the oven for approx. 20 minutes, until light golden brown. Do not over bake.

Finish muffins with a topping such as powdered sugar or lemon icing made of powdered sugar mixed with fresh lemon juice.

Omit lemon/orange zest, instead stir in 1 cup of fresh or frozen fruit such as blueberries or raspberries. Match the yogurt flavor or use sour cream.

1 cup sugar
5 ½ oz unsalted butter, softened
4-5 eggs
1 tsp vanilla
3 cups flour
1 heaped tsp Baking powder
1 cup milk
4 oz grinded hazelnuts or grinded almonds

Preheat oven to 250 degrees.

In a large bowl cream the butter, beat in the sugar and beat the mixture until light & fluffy. Mix in vanilla. Beat in 1 egg at a time. Mix flour with baking powder, stir in the flour mixture and milk. Mix well, then add the grinded hazelnuts or almonds and mix again.

Butter a large cake form with center piece or spray it with Canola oil. Shake in some plain bread crumbs and make them stick to the butter or oil. Dump out access crumbs. Pour the batter into the cake form. Bake in the middle of the oven for
30 mins @ F 250
30 mins @ F 300
10-15 mins @ F 380

Until a cake tester inserted in the center comes out clean.

Remove the cake by flipping it upside down onto a plate.

In a small bowl mix fresh lemon juice with powdered sugar and create a lemon paste. Baste lemon icing on flipped cake to taste.

1 ½ -2 lbs apples (McIntosh, Fuji or others)
1 stick (1/2 cup) unsalted butter, softened
¾ cup sugar
3 eggs
Pinch of salt
1 tsp grated lemon peel
1 tsp vanilla
1 ½ cups flour
2 tblsps Baking powder
1-2 tblsps milk
2-3 tblsps apricot jam

Preheat oven to 350 degrees F. Peel, quarter and core apples, slightly cut the top, like slices without cutting all the way.

In a large bowl cream the butter, beat in the sugar and beat the mixture until light & fluffy. Mix in vanilla, salt, lemon peel. Beat in 1 egg at a time. Mix flour with baking powder, stir in the flour mixture and add 1-2 tblsps. of milk.

Generously butter a large spring form. Pour the batter into the spring form pan. Arrange the apple slices decoratively on the batter. Bake in the middle of the oven for 40-50 minutes, until a cake tester inserted in the center comes out clean. Remove the cake on a rack.

In a small saucepan melt the jam over low heat, add approx. 1 tblsp of water, brush it over the cake and let the cake cool.

Serve the cake warm or at room temperature with whipped cream and/or ice cream.

Guten Appetit