Apple Confetti Cake Supreme

1 cup Steinfeld's Sauerkraut rinsed and drained
1/2 cup maraschino cherry juice
2 tablespoons sugar
1 teaspoon cloves
4-6 drops red food coloring, optional
Boil all ingredients together, stirring constantly until all liquid is absorbed. Cool.
1 cup butter or margarine
2 cups granulated sugar
3 eggs
3 cups sifted all purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon almond extract
2 1/3 cups peeled, chopped apples (about 3 large)
1 cup slivered almonds

Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add gradually to batter, to form a stiff mixture. Stir almond extract, apples, almonds and cooled sauerkraut. Mix well. Bake in greased and floured 10 inch tube or bundt pan at 325 degree for 1 1/2 hours or until cake tests done. Let cool in pan for 10 minutes, then turn out on rack. When cool, drizzle with a mixture of confectioner sugar, almond extract and milk.

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Peanut Butter Chip Bars

1/2 cup butter, softened
1/2 cup super chunk peanut butter
1 cup granulated sugar
3/4 cup brown sugar
4 eggs
1 teaspoon vanilla
1 cup rinsed and well drained Steinfeld's Sauerkraut, chopped
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini semi-sweet chocolate chips

Frosting:
2 cups powdered sugar
1/3 cup peanut butter
2 tablespoons butter, softened
1/2 teaspoon vanilla
4 tablespoons boiling water, or enough to make desired spreading consistency

Bars: Preheat oven to 350 degrees. Grease 10 by 15 inch pan. In large mixing bowl, combine all ingredients except chocolate chips. Beat until well blended. Stir in chocolate chips. Spread mixture in prepared pan. Bake at 350 degrees for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool and frost with the following.

Frosting: Combine all frosting ingredients. Beat until well blended and easy to spread. If desired, sprinkle frosted bars with chopped peanuts. To serve, cut into bars.

Marilyn, Clintonville, WI - Second Place Winner (Desserts), Steinfeld’s Sauerkraut Recipe Contest 2006

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Portland Cake

Developed in Portland, Oregon

1-1/4 cups oil
2 cups sugar
3 eggs
1 teaspoon vanilla
16 ounces Steinfeld's Sauerkraut, rinsed and well drained
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1 8-ounce can crushed pineapple, juice and all
1/2 cup chopped nuts

Beat oil and sugar together. Add eggs one at a time and beat well. Mix in vanilla and sauerkraut. Sift dry ingredients together and add slowly. Stir in pineapple and nuts. Blend together. Bake 350 degrees for 30 to 35 minutes in 9 x13 inch pan.

Steinfeld's

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Sauerkraut Cake

2/3 cup margarine
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2 1/4 cups sifted all purpose
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup Steinfeld's Sauerkraut, rinsed and drained

Thoroughly cream margarine with sugar. Beat in eggs and vanilla . Sift together dry ingredients; add alternately with water to creamed mixture. Stir in kraut. Turn into two greased and floured 9 inch round pans or one 9 x 13 inch pan. Bake in 350 degree oven 25 to 30 minutes. Frost with favorite frosting.

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Scandinavian Spice Cake w/Lemon-Cadamon Cream Cheese Frosting

Cake
1-¼ cups Steinfeld’s Red Cabbage, drained, plus 2 tablespoons cabbage liquid
1 18.25 ounce box spice cake mix
½ teaspoon ground ginger
½ teaspoon ground mace
½ teaspoon ground cardamom, divided
3 large eggs
1/3 cup butter, melted and cooled

Frosting
1 8-ounce package cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
¼ teaspoon cardamom
1-½ teaspoons finely grated lemon peel
1 tablespoon fresh lemon juice
1-1/3 cups powdered sugar

Heat oven to 350 degrees.

Grease and flour 13 x 9” pan.

Process red cabbage and reserved two tablespoons liquid in food processor or blender until almost smooth. Place cake mix, ginger, mace, ½ teaspoon cardamom, eggs, cabbage mixture and melted butter in large bowl. Beat at medium speed with electric mixer for two minutes.

Pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean. Place on cooling rack and cool completely.

Priscilla, Concord, CA - First Place Winner (Desserts), Steinfeld's Sauerkraut Recipe Contest 2005

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WineKraut Apple Brule with Riesling Caramel Sauce

1 1/2 cups Steinfeld's Wine Kraut, pressed to drain well
1/2 cup cinnamon flavored applesauce
1 egg, well beaten
1/2 cup packed brown sugar, plus 3 tablespoons for top
1/2 cup shredded red apple
1 cup diced red apple with peel
Non-stick baking spray

Riesling Caramel Sauce:
1 1/3 cup sugar
1 teaspoon vanilla
1/4 cup water
1 cup Riesling wine, divided
1 tablespoon butter

Preheat oven to 350 degrees. In large mixing bowl, combine kraut, applesauce, egg, 1/2 cup brown sugar and shredded apple. Mix well and fold in diced apple. Heavily coat six, 6 oz. ramekins with non-stick baking spray. Divide kraut mixture among the ramekins, pressing lightly. Bake in 350 degree oven for 25 minutes. Sprinkle tops with remaining brown sugar. Turn oven to broil and place ramekins under broiler 15-20 seconds or until caramelized and browned on top. To serve, run a knife around edges of brules and lift from ramekins and place on dessert plates (or invert into hand with clean kitchen towel and then place on dessert plates). Serve with Riesling Caramel Sauce.

Sauce: Over medium-low heat, cook sugar, vanilla, water, and 1/2 cup Riesling, stirring constantly, until golden brown and thick. Stir in remaining Riesling and butter until smooth. Remove from heat and serve drizzled over brule.

Leah, Ada, OK - Third Place Winner (Desserts), Steinfeld’s Sauerkraut Recipe Contest 2006

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