German Cukes And Tomatoes Recipes

Steps:

• Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
• In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
• Toss to coat well.
• Chill at least 2 hours before serving.

Steps:

• In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.

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.

Steps:

• Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In a third bowl, sift together the flour, cocoa powder, baking soda, and salt. With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don't overmix! Fold the batter a few times with a rubber spatula to be sure it's mixed.
• Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Coconut Frosting:
• Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.

Steps:

• In a bowl, combine cucumbers, onions, tomatoes, and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.

Steps:

• In a large bowl, combine the cucumbers,onions and parsley. In a small bowl, combine the sour cream, dill, vinegar, salt, mustard and pepper. Stir in a little milk if you want a thinner dressing.
• Pour over cucumber mixture and toss to coat. Divide among 8 salad plates; top with tomatoes.