Pudding Shots

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Pudding Shots Base Recipe

Ingredients:

  • 1 small pkg.  Jello Pudding
  •            8 oz  Cool Whip
  •          3 fl oz  Milk
  •          6 fl oz  Liquor/Alcohol

Directions:

Mix together pudding and milk on low speed, mix will be very thick.
Pour in the alcohol of your choice and mix until well blended.
Add Cool Whip and beat on medium/high speed until peaks form.
Transfer to serving cup size of your choice.
Mark the lid with permanent marker if you make a variety.

Can be made ahead and frozen for future use!

Some flavor ideas:

First Ingredient (in Italics) is the pudding flavor

  • Amaretto: French Vanilla with Amaretto
  • Brandy Alexander: Chocolate – Brandy – Nutmeg
  • Mudslide: ChocolateIrish cream and Kahlua
  • Tiramisu: VanillaKahlua – Amaretto – Vodka – Cinnamon
  • Cheesecake: Vanilla – Raspberry syrup – Vodka – Irish Cream – Vanilla Extract
  • Butterscotch: ButterscotchIrish Cream – Vodka
  • Pina Colada: Vanilla – Rum – Vodka – Pineapple Juice – Cream of Coconut
  • Black Forest: Chocolate – Cherry Vodka – Irish Cream – Black Cherry Syrup
  • Kahlua: Chocolate – Kahlua
  • Hazelnut: Vanilla – Hazelnut Syrup – Eier Liquor – Vodka
  • Tequila Rose: VanillaTequila Rose – Vodka

Click on the links for our home made equivalent versions of some of the liqueurs used.

Saxon Bratwurst

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This recipe is from the Siebenbürger Sachsen Club in Detroit, Michigan

Ingredients:

  • 11 lbs    Pork Shoulder Butts boned and trimmed
  •   83 g    Salt
  •     7 g    White Pepper
  •     7 g    Hungarian Paprika
  •  7.2 g    Garlic Powder

If you like the taste of garlic, you can increase the garlic powder to 10 g or to satisfy your own taste.

Directions:

Grind meat through the fine plate one time. Dissolve seasoning in some ice water and pour over meat. Mix thoroughly.
Stuff into 32/35 mm Hog Casing and leave in long rings or link to your preference.
To serve, precook in water and brown on all sides in a pan with some butter or BBQ.

 

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Curry Ketchup Sauce

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Ingredients:

  • 1 cup    Ketchup
  •  1 tsp    Paprika
  • ¾ tsp    Curry Powder
  • ¼ tsp    Garlic, granulated
  • ½ tsp    Worcestershire Sauce

Directions:

Combine all ingredients into a bowl and mix thoroughly.

Fill into empty Ketchup bottle and label.

Used for Currywurst, Hot Dog Fondue and excellent as tipping sauce for
Pork, Chicken and Beef.

Nuremberger Bratwurst

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Photo linked from Wikimedia. Author Eviyani Lubis

There is not much better than sitting on the terrace at the Bratwursthäusle in Nuremberg on a nice summer evening and enjoying a plate of six Bratwurst with Sauerkraut and a cool, local “Bier”. As this is not always possible for us, here is a Bratwurst recipe that comes close to it.

Ingredients:

  • 10 lbs    Pork Shoulder Butts, boneless and trimmed
  •    1 lb    Ice Water
  •   79 g    Salt
  •   23 g    Seasoning mix (below)
  •        5    Large Eggs
  •   14 g    Baking Powder
  •  3 tbs    Milk Powder
  •              Sheep Casings

Grind meat one time with some ice water through the fine plate.
Add all other ingredients and mix thoroughly.
Fill into 22/24 mm Sheep Casings or 21 mm clear Collagen casings and link 4 inches long. Size and length of a breakfast sausage link.
Grill on a low heat or pan fry and serve.

Nuremberger Bratwurst Seasoning:

  • 100 g    White Pepper
  •   50 g    Mace
  •   25 g    Ginger
  •   16 g    Marjoram
  •   12 g    Caraway

All herbs and spices are ground or granulated unless otherwise specified!
Mix thoroughly and store in an airtight container!

 

 

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Sechsaemter Bratwurst

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Ingredients:

  •       6 lbs    Lean Pork
  •       4 lbs    Lean Pork Trimmings
  •    3 cups    Ice Water
  •       75 g    Salt
  •       21 g    Seasoning mix (below)
  •         4-5    Large Eggs
  •       14 g    Baking Powder
  •      4 tbs    Milk Powder
  •                  Zest from ½ Lemon

Directions:

Grind meat together with ice water 3 times through the fine blade.
Add all other ingredients and mix thoroughly.
Fill into 22/24 mm Sheep Casings and link 7 inches long.
Grill on a low heat or pan fry and serve a pair on a hard roll.

Variations:

  1. Lean Pork can be substituted with Veal.
  2. Milk powder can also be replaced with 1/2 cup of heavy cream, but you have to reduce the water by the same amount.
  3. 21 mm clear Collagen casing could be used instead of sheep casings.

Sechsaemter Bratwurst Seasoning:

  • 100 g    White Pepper
  •   25 g    Mace
  •   25 g    Nutmeg
  •   25 g    Cardamon

All herbs and spices are ground or granulated!
Mix thoroughly and store in an airtight container!

 

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Cajun Chicken

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Ingredients:

  •  1 Roasting  Chicken 3½ – 4 pounds
  •  about 20 g Cajun Chicken Blend
  •  1 medium Onion, chopped

Directions:

Wash and dry chicken. Rub with Cajun Chicken Blend inside and out. Refrigerate overnight.
Fill the cavity of the seasoned chicken with the chopped onion, close with a skewer and set into a roasting pan.
In preheated oven roast at low temperature (250°F) for 5 hours.

Cajun Chicken Blend:

  • 66 g    Salt
  • 18 g    Paprika
  •   8 g    Cayenne Pepper
  •   8 g    Onion Powder
  •   6 g    Thyme
  •   6 g    Garlic Powder
  •   4 g    White Pepper
  •   4 g    Black Pepper

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!

“Hawaiian” Open-faced Sandwich

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  • 2 slices    Rye Bread
  •     4 oz    Smoked Deli Ham, sliced thin
  •     3 oz    Swiss Cheese, sliced thin or shredded
  •    4 tbs    Pineapple Titbits, drained
  •                Butter

Directions:

Preheat oven to 350°F.
Spread some butter on one side of each piece of bread.
Divide ham and cheese into 2 equal portions for each sandwich.
Layer the ham onto the buttered bread side.
Spread 2 tbs pineapple onto the ham.
Top with cheese.
Place on a cookie sheet and bake until cheese has melted.

Italian or French Bread can be substituted for the Rye Bread

Cajun Chicken Blend

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1spice3Ingredients:

  • 66 g    Salt
  • 18 g    Paprika
  •   8 g    Cayenne Pepper
  •   8 g    Onion Powder
  •   6 g    Thyme
  •   6 g    Garlic Powder
  •   4 g    White Pepper
  •   4 g    Black Pepper

All herbs and spices are ground or granulated!

Mix thoroughly and store in an airtight container!

Hearty Potato Soup

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Ingredients:

all the goodies in a pot

  •    3 lbs    Potatoes
  •         2    Carrots
  •    4 oz    Celery
  •         2    small Onions
  •         1    small Leek
  •   1 Tbs    whole Marjoram
  •   1 tsp    whole Thyme
  • 6 cups    Vegetable Broth
  •   1 Tbs    Vegetable Oil
  •   2 Tbs    Heavy Cream (optional)
  •               Salt and Pepper to taste
  •    1 lbs    Smoked Sausage (like Knackwurst, Frankfurters or Kielbasa)
  •               Parsley to Garnish

Directions:

Wash and peel vegetables. Dice potatoes and 1 onion and slice all other vegetables.
Transfer to a stockpot and add the marjoram and thyme.
Cover with broth and simmer for about 20 minutes (fork test the potatoes).
Puree with an Immersion Blender and season with salt and pepper to taste.
Slice the Sausage, dice the other onion and, using the oil, saute in a pan until onions are glassy.
Fold into the hot soup and sprinkle with chopped parsley before serving.

We use a Braun Immersion Blender,
which is not available in the USA anymore (120V).