Sauerkraut And Beer Fudge Cake Food

BEER AND SAUERKRAUT FUDGE CUPCAKES, BEER FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Beer Frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy.

HOW TO MAKE SAUERKRAUT

Steps:

• Thoroughly wash a large tub or bowl (we used on the size of a small washing-up bowl), then rinse with boiling water from the kettle. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. It's wise to use a container that will comfortably fit the softened cabbage, allowing several inches of room at the top to avoid overflow.
• Shred the cabbage thinly - a food processor makes light work of this. Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine. Mix in the caraway seeds and the peppercorns.
• Cover the surface of the cabbage entirely with a sheet of cling film, then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavour leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
• Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It's important to keep it at an even, cool room temperature - too cool and the ferment will take longer than you'd like, too warm and the sauerkraut may become mouldy or ferment too quickly, leading to a less than perfect result.
• The cabbage will become increasingly sour the longer it's fermented, so taste it now and again. When you like the flavour, transfer it to smaller sterilised jars. Will keep in the fridge for up to six months.

SAUERKRAUT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream the butter and sugar. Add 1 egg at a time, beating well after each. Add vanilla. Combine flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with water. Stir in sauerkraut. Pour into 2 greased and floured 8-in. round baking pans. , Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, beat butter, chocolate and vanilla in a bowl; add sugar and beat well. Add milk; beat until smooth and fluffy. Spread between layers and over top and sides of cake.

SAUERKRAUT & WEINERS

Steps:

• 1. Cut hot dogs into 1-inch pieces. Combine with kraut in a large saucepan. Cook over medium-high heat until it starts to boil. Reduce heat, cover, and simmer for about five minutes or until heated through and hot dogs are getting puffy.
• 2. Serve with fried potatoes. May add sliced onions when cooking.

SAUERKRAUT AND BEER FUDGE CAKE

Steps:

• Cream butter and sugar together, beating until fluffy.
• Beat in eggs, one at a time, then vanilla.
• Combine dry ingredients and and add to egg mixture alternately with beer, beginning and ending with dry ingredients.
• Stir in sauerkraut.
• Pour batter in two 8-inch round pans or one tube pan, greased and floured.
• Bake at 350°F for about 40 minutes, or until cake tests done.
• Cool 10 minutes and turn out of pan(s).
• Cool completely and frost with your favorite fudge icing.

BEER AND SAUERKRAUT CAKE ! ? !

Steps:

• Preheat oven to 350 degrees. Butter and flour two 9x9 inch pans or one 13x9 inch pan.
• Cream the sugar and butter together, add the vanilla and eggs and beat together well. Sift the dry ingredients in a bowl, then alternate putting dry ingredients in with the beer until all are in the batter. Add the sauerkraut and blend in well. Pour the batter into your pan(s) and bake for 35 -45 minutes (cake should spring back when touched or a skewer that you insert should come out clean.
• *** You can eat it plain, with a sprinkle of powdered sugar, with ice cream or frosting....