Rehruecken Recipes

Steps:

• Heat oven to 350 degrees. Spray 3 rehrucken pans (11 3/4-by-4 1/2-inch loaf pans can be used instead) lightly with vegetable-oil spray. Scatter almonds in pans. In an electric mixer, beat butter, almond paste, confectioners' sugar, salt, vanilla, and lemon zest on medium-low speed, about 1 minute. Add egg yolks, one at a time, beating on medium-low speed for 1 minute after each. Beat in liqueur.
• In a medium bowl, sift together cornstarch and flour.
• Beat egg whites on medium-high speed until foamy, about 2 minutes. Gradually add granulated sugar and beat on high speed until stiff peaks form, about 6 minutes.
• Using a rubber spatula, fold half of the flour mixture into the egg-yolk mixture. Fold in half the egg whites. Fold in remaining flour mixture, then remaining egg whites, then chocolate and ginger.
• Divide batter evenly among 3 pans. Bake for 25 minutes, rotate pans between ovenshelves, and bake about 25 minutes more; a cake tester inserted into the center of each loaf should come out clean. Let pans cool on a wire rack for about 5 minutes. Transfer loaves from pans to rack; let cool 20 minutes. Serve warm or at room temperature.

Steps:

• Turn on broiler, with rack 4 inches from the heat. Thinly slice chicken. Top 4 slices of bread with cheese, then with chicken and sauerkraut.
• In a small bowl, stir together mayonnaise and ketchup; spoon over sauerkraut. Place remaining slices of bread on top.
• Broil sandwiches, about 2 minutes on each side, until cheese has melted and bread is golden brown. Cut in half, and serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off.
• Add flour, cake crumbs, cinnamon and lemon peel.
• Then add the melted butter with the cocoa.
• Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.