Amish Sauerkraut Soup

1 lb smoked sausage (kielbasa)
6 tbsp onion, chopped
1/4 cup flour
1/2 tsp thyme
1/2 tsp black pepper
3 cup milk
1 cup half-and-half
8 oz sauerkraut, with juice
1 1/2 tbsp lemon juice (optional)
2 tbsp fresh parsley, chopped

Chop the sausage coarsely by hand or in a food processor (leave the casing on). Transfer the sausage and onion to a deep pan, and saute over medium heat until the sausage is lightly browned, about 8 minutes. On a small plate combine the flour, thyme, and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes. Add the milk and the half-and-half all at once, and cook stirring until the mixture again bubbles up, about 5 minutes. Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken. Taste for tartness, and lemon juice if desired. Add the parsley and serve at once.

Amish Baked Pretzels

1/2 pkg. or 1/4 tsp. dry yeast
1- 1/2 tsp. Sugar
2 c. flour
Coarse salt
3/4 c. warm water
1/2 tsp. Salt
1 beaten egg with 1 teaspoon water

Dissolve yeast in warm water. Add salt. Blend in flour with fork on floured board. Knead dough until smooth. Pull off pieces of dough about size of golf balls. Roll into 14 inch ropes and twist into pretzel shapes (alphabet shapes are fun for young children.) Brush with beaten egg and water; sprinkle with salt. Bake on greased cookie sheets at 350 degrees for 15-18 minutes.

Rhubarb Slush (Jill Woolf's)

3 cups chopped fresh or frozen rhubarb
1 cup water
1/3 cup sugar
1 cup apple juice
1 (6 oz) can frozen pink lemonade concentrate- thawed

In a saucepan combine the rhubarb, water and sugar. Bring to a boil, reduce heat, cover and simmer for about 5 min. or until rhubarb is tender. Cool for about 30 min.
In a food processor or blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into a container and freeze until firm.
To use- let stand about 30 min. before serving (or use microwave). Scoop into glass and add soda (7-Up, Sierra Mist or any lemon-lime type pop) Enjoy!

PS Jill always doubles this.
PSS Can use diet soda. I did and you could not even tell it was diet. Which is remarkable because I do not like diet sodas.

Pavlova

http://www.joyofbaking.com/Pavlova.html

Eggnog Cream Puffs

Puffs
1
cup water
1/2
cup butter or margarine
1
cup Gold Medal® all-purpose flour
4
eggs
Powdered sugar
Eggnog Cream
1
package (4-serving size) vanilla instant pudding and pie filling mix
1
cup milk
1
teaspoon ground nutmeg
1
teaspoon rum extract
1/4
teaspoon ground ginger
2
cups whipping (heavy) cream
1.
Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
2.
Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft.
3.
Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth. Add cream. Beat on high speed 1 to 2 minutes or until soft peaks form.
4.
Cut off tops of cooled puffs; pull out any soft dough. Fill puffs with Eggnog Cream; replace tops. Sprinkle with powdered sugar. Serve immediately. Store covered in refrigerator.

Do-Ahead Tip
Fill the cream puffs, cover and refrigerate up to 3 hours. Sprinkle with powdered sugar just before serving.
Special Touch
Instead of sprinkling the cream puffs with powdered sugar, brush the tops with light corn syrup and sprinkle with colored sugar or nonpareils.

Mile high raspberry pie

http://recipes.recipeland.com/recipe/v/Mile_High_Raspberry_Pie_6046

Blondie-Brownie Pie

1/2 c butter
1/2 c br. sug

Melt in lg pan over med. heat til bubble. Remove from heat; let cool 10 min.

3/4 c flour
1/2 t b. powder

Whisk til blended. Add, stir til blended and smooth. cool

2 lg. eggs
1 t vanilla

Mix one egg and vanilla and add to flour mix. Scrape (don't spread) 2/3 c into 9" greased pie plate. freeze 10 min til firm. Melt 1/2 c chips, mix with remaining eggs and cocoa. Press chilled batter in pie plate evenly over bottom and up sides. Top with candy bar, then choc batter. Bake at 350 for 22-25 min. Sprinkle remaining chips in middle. Let stand 5 min. til soft then spread.

1 c semisweet choc chips
1 T cocoa
13 fu-sized candy bars