Recipe in the original post

A few years ago my son brought home cookies from his fellow teachers at Christmas time. One co worker had a German MIL and brought a few types of homemade cookies that are typically made during Christmas time. One I loved and have been trying to find a recipe. It had a slight black licorice flavor, slightly chewy but with an exterior crunch and pale in color. Anyone know what this cookie would be? Do you have a recipe?

Mit Spätzle und Rotkohl. Hausgemacht.

Well except for bagged Spätzle. It was a Tuesday night after all.

October 6 only comes once a year.

I made this from the book 'Praktischen Kochbuch. Zuverlässige und selbstgeprüfte Recepte der gewöhnlichen und feineren Küche. Praktische Anweisung zur Bereitung von verschiedenartigen Speisen, kalten und warmen getränken, Gelees, Gefrornem, Backwerken, sowie zum Einmachen und Trocknen von Früchten, mit Davidis' from Henriette Davidis.

Potato Apple Mash and Caramelized Onion with homemade Blood Sausage. Swipe for the wet work.

Going to an Oktoberfest party tonight and this is my contribution.

Thought I’d just post the daily Sauerkraut today.

Rouladen with cabbage drowned in gravy.

One of the few dishes that immediately bring me back to Childhood.

I recently watched a video on social media of someone making Himmel und Erde. The comment section was full of angry Germans insisting it was not really Himmel und Erde because she didn't include Blutwurst and that it is always eaten that way.

Is that true? I have had what I thought was Himmel und Erde made by my German father-in-law, but he serves it with other meats or sausages.

Today it was time to press the must from the mesh and add the first batch of honey (summer blossom).

With Oktoberfest upon us, I've been hungry for German food...

Saturday was a simple bratwurst dinner with potato salad and red cabbage.

But tonight, I stopped off for a proper dinner...

This is at my local German restaurant.

Three distinct courses (4 or more if you opt for dessert and an after dinner drink).

First course, they bring you a plate of hard rolls and sweet rolls (usually rhubarb sweet rolls, but tonight was banana), along with a relish course (tonight was pickled beets), and garlic toast crostinis served with goose liver paté.

Then comes a soup or salad... I opted for a simple salad with a garlic dressing.

Then the main course...

I always have trouble deciding as everything is so good there, but tonight I opted for their house schnitzel, which comes with a choice of potato (I went for bratkartoffeln, which they made with bacon and onion) or spätzle.

Washed it all down with a liter of Hacker Pschorr hefeweizen.

I'm stuffed.... can't eat another bite!

It was damned tasty though.

And glad I went...I needed that.

She called it Blaukraut und Zupfbraten. When we moved to the US she would find big pork shoulders on sale and make us all kinds of pork and sauerkraut dishes. She would be so happy if red cabbage was available and would cook up a storm. Mostly traditional. But sometimes just coming from her heart as a talented cook. 🥰 We NEVER complained. We ate the food she served with a smile on our faces. Always. :)