Sour Cream Bavarian Food

GERMAN SOUR CREAM TWISTS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.

SOUR CREAM BAVARIAN

Steps:

• In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
• Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
• Remove from heat.
• Whisk in sour cream and vanilla.
• Refrigerate until slightly thickened.
• Fold in whipped topping.
• Pour into a 4 cup mold coated with cooking spray.
• Refrigerate until firm.
• For Sauce:.
• Drain raspberries, reserving syrup; set berries aside.
• Add enough water to the syrup to measure 3/4 cup.
• In small saucepan, combine cornstarch and sugar.
• Stir in syrup mixture until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from heat; stir in berries.
• Refrigerate until serving.
• To serve, unmold dessert on serving plate; top with raspberry sauce.

GERMAN SAUERKRAUT SOUP

Steps:

• Brown meat and drain if necessary.
• In the meantime, cube onions and pickles.
• Drain and rinse sauerkraut if you use an American brand.
• Add tomato paste to the ground meat and fry for a couple of minutes.
• Add carraway seeds, sauerkraut, onions, pickles, and fry again for a couple of minutes.
• Add wine and broth.
• Season with sugar, salt, and pepper to taste.
• Simmer covered for about 45 min.
• Serve with a dollop of sour cream.

GURKENSALAT (GERMAN CUCUMBER SALAD)

Steps:

• Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
• Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
• Fold cucumber and onion slices into the sour cream mixture.
• Refrigerate 8 hours to over night; garnish with paprika to serve.

HOMEMADE SOUR CREAM

Steps:

• Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.