German Twists

These were good, but the kids liked them better when I added the jam, even though they didn't hold together like I had hoped. (see the bottom of the post)  They ate all of them though, jam or no jam, so I consider it a hit!

Posted by Lisa

Source: www.allrecipes.com

German Twists Submitted By: Kaadee Prep Time: 1 Hour Cook Time: 15 Minutes Ready In: 3 Hours 45 Minutes Servings: 24 "A rich and tender sour cream cookie, raised with yeast, reveals delicate sugary layers as it bakes. Serve the traditional German treat for Oktoberfest or just have some with coffee anytime. The dough can be baked after 2 hours of chilling but it's better if chilled overnight." Ingredients: 1 (.25 ounce) package active dry yeast 1/4 cup warm water 3 1/2 cups bleached all-purpose flour 1 teaspoon salt 1 cup butter, sliced 3/4 cup sour cream 1 large egg 2 large egg yolks 1 teaspoon vanilla extract 1 cup white sugar, or as needed Directions: 1. Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps. 2. Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute. 3. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight. 4. Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper. 5. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk. 6. Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes. 7. Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks. ***I took the 2nd 1/2 of the dough and made little danishes out of it with raspberry jam.  They were sooo delicious, but you would want to seal them better than I did.*** When they cooked, all the tops that I pinched together, separated and no longer looked so cute...but they were still tasty!

Raspberry Rhubarb Jam

Submitted by : Lisa

I started making this jam this summer by accident!  I had purchased meat in the amount that over took my freezer!  I was frantically emptying it out and force feeding the kids ice cream so I had more space.

After all the meat was tucked in the freezer nicely I turned around to find that I had no space for my frozen rhubarb or frozen (hand picked) raspberries!  

I had jars and pectin sitting on the counter staring me down so I decided to see if I could find a recipe that made jam out of them.

After much searching, I found one that we absolutely love!  I have shared it with others and they too love it.  The little "twang" that the rhubarb gives the raspberries is just delicious.  I hope you love it just as much!

2 (10 oz.) packages frozen raspberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 cups) (I used rhubarb that I had picked and frozen)
1 (2 1/2 oz.) package powdered fruit pectin
5 c. sugar

(note:  I could not find powdered pectin in that size package. I double my recipe and I use 3 boxes of the 1.75 oz size and it turns out great)

In large kettle, combine fruits. Stir in the pectin. Place over high heat, stirring until mixture reaches a hard boil. (I use a potato masher to smash the rhubarb into smaller pieces when it is really soft)

Immediately stir in sugar. 

Bring to a full rolling boil and boil hard 1 minute, stirring constantly. 

Remove from heat. Using metal spoon, skim off foam; stir and skim for 5 minutes. 

Quickly ladle into 6 hot scalded 1/2 pint jars; process in water bath for 10 minutes.

Source:  www.cooks.com