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Coconut Crunch Surprise Bars
Ingredients
Crust:
- 1 pkg. (18.25 oz.) German chocolate cake mix
- 1/2 cup crushed pretzels
- 1/2 cup butter, melted
- 1 egg
Filling:
- 1/4 cup sugar
- 1 cup dark corn syrup
- 2 eggs
- 3/4 cup pecans, chopped
- 1 cup butterscotch chips
- 1 cup coconut
- 1 1/4 cup Krrrrisp Kraut® or Silver Floss® Sauerkraut, rinsed and drained
- 1 cup semi-sweet chocolate chips
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| Preheat oven to 350°F. In large bowl, combine all crust ingredients; mix at low speed until blended. Press into bottom of greased 9" x 13" inch pan. Bake 15 minutes or until crust puffs up and appears dry; cool 5 minutes. In large bowl, combine sugar, corn syrup, and eggs; mix at low speed until well blended. Stir in remaining ingredients and spoon evenly over partially baked crust. Bake an additional 30 to 40 minutes or until golden brown. Cool 10 minutes, then run a knife around sides of pan to loosen. Cool an additional hour and cut into bars. |
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| Sauerkraut Brownies
Ingredients
- 3/4 cup salted butter
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp. almond extract
- 1/2 cup + 2 Tbsp. flour
- 1/2 cup + 2 Tbsp. unsweetened cocoa powder
- 1 pkg. (16 oz.) Krrrrisp Kraut® or Silver Floss® Sauerkraut, rinsed and drained
- 1 cup water (approximate)
- 1/2 cup whole pecans
- 1/2 cup butterscotch chips
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Preheat oven to 350°F. Line a 9" x 9" baking pan with foil and spray with cooking spray. In medium saucepan, melt butter over medium heat. Stir in sugar until blended, about 2 minutes. Remove from heat and beat in eggs one at a time, mixing well after each addition. Stir in almond extract. In a medium bowl sift the flour and cocoa together. Add the flour mixture to the butter mixture, stirring until combined. In a blender, puree Sauerkraut with approximately 1 cup water. Drain, then squeeze the Sauerkraut until water is removed. Mix Sauerkraut into batter.Stir in pecans and butterscotch chips. Spread mixture into prepared pan. Bake 45 to 50 minutes.
Cook’s Tip: May substitute walnuts or almonds for pecans; instead of butterscotch chips try chocolate, white chocolate, or peanut butter. |
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| Chocolate Kraut Cake |
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Ingredients
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 cups sugar
- 2/3 cups shortening *
- 3 eggs
- 1 1/4 tsp. vanilla
- 1/4 tsp. salt
- 1/2 cup unsweetened cocoa
- 1 cup water
- 1 cup Krrrrisp Kraut Canned
- 1 can (21 oz.) cherry pie filling
* for a richer cake, butter may be used
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| Preheat oven to 375° F. Drain, rinse and chop
sauerkraut. In large mixing bowl, sift together flour, baking
soda, and baking powder; set aside. In medium mixing bowl,
cream sugar and shortening. Add eggs, vanilla, salt and cocoa;
mix well. Alternately add flour mixture and water. Add sauerkraut
and mix well. Bake in greased and floured Bundt pan or angel
food cake pan for 45 to 50 minutes. Spread cherry pie filling
over the top of cake. Makes 12 servings. |
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Apple Confetti Cake
Ingredients
- 1 cup drained Krrrrisp Kraut Sauerkraut rinsed
- 1/2 cup maraschino cherry juice
- 2 tbsp sugar
- 1 tsp cloves
- 4 to 6 drops red food coloring
- 1 cup butter or margarine
- 2 cups sugar
- 3 eggs
- 3 cups sifted flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp almond extract
- 2 1/3 cups apple, peeled & chopped
- 1 cup almonds, slivered or sliced
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Boil first five ingredients together, stirring constantly until all liquid is absorbed. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add gradually to batter to form a stiff mixture. Stir in almond extract, apples, almonds and cooled sauerkraut. Mix well.
Bake in a greased and floured 10-inch tube or Bundt pan at
325° F for 1 1/2 hours or until cake tests done. Let cool in
pan for 10 minutes, then turn out on rack. When cool, drizzle
with a mixture of confectioners' sugar, almond extract and
milk. |
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Crunchy Date Bars
Ingredients
- 2 cups (1lb pkg) pitted dates
- 1 cup drained Krrrrisp Kraut Sauerkraut rinsed
- 1/2 cup packed brown sugar
- 1 tsp cinnamon
- 2 1/2 cups water
- 1 cup chopped walnuts
- 1 tsp vanilla
- 2 1/2 cups sifted flour
- 3/4 tsp salt
- 1 1/2 tsp baking soda
- 1 cup packed brown sugar
- 1 cup rolled oats
- 1 cup butter or margarine
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Cook dates, sauerkraut, sugar and cinnamon in water until thick, stirring frequently. Add nuts and vanilla. Cool. Combine flour, salt, soda, sugar, and oats; mix well. Cut in butter with fork or pastry cutter. Mixture will be crumbly. Press half the flour mixture into a greased 9-inch x 13-inch pan. Spread the cooled date filling over the crust, then top with the other half of the flour mixture and pat gently.
Bake at 350° F for 35 to 40 minutes or until golden brown. Cool
and cut in to bars. |
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Coconut/Sauerkraut Macaroon Cookies
Ingredients
- 1 pkg Dry Sugar Cookie Mix
- 2 Egg Whites
- 1 tsp. Almond Extract
- 1 cup Sauerkraut, drained and rinsed
- 3/4 cup Flaked coconut
- 1/2 cup Melted semi-sweet chocolate
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| Preheat oven to 375° F Combine cookie mix,
1 egg white, almond extract and sauerkraut. Stir until thoruoghly
blended. Shape doughinto one-inch balls and dip into remaining
egg white, slightly beaten. Roll in coconut and place on
ungreased baking sheet. (Line cookei sheet with parchment
paper, if available , before placing the cookie balls on it.) Bake at 375° F for 8 minutes or until coconut is light golden
brown. Cool one minute on baking sheet. Remove to cooling
rack. Once cooled, drizzle melted chocolate over to decorate. |
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