Ingredients

• ½ cup mayonnaise
• 1 tbsp ketchup
• 1 tsp sugar or honey
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• Splash of rice vinegar or apple cider vinegar (we use white vinegar and add an extra tablespoon or two)
• Water to thin if needed

Mix and drizzle over everything.

 

German Eierschecke

Ingredients

Shortcrust Base (Mürbeteig) 

• All-purpose flour: 200g 
• Unsalted butter (cold): 100g 
• Sugar: 60g 
• Egg: 1 large 
• Baking powder: 1 tsp 
• Salt: 1 pinch

Quark Filling (Middle Layer) 

• Quark (or drained Greek yogurt): 500g 
• Sugar: 80g 
• Vanilla pudding powder: 1 packet (approx. 37g–40g) 
• Milk: 100ml 
• Egg: 1 large 
• Lemon zest: 1 tsp

"Schecke" Topping (Upper Layer) 

• Eggs: 4 large (separated) 
• Sugar: 100g 
• Unsalted butter (melted and cooled): 100g 
• Vanilla pudding powder: 1 packet (approx. 37g–40g) 
• Milk: 300ml

Instructions

Step 1: Prepare the Base Mix flour, baking powder, sugar, and salt. Cut in cold butter until crumbly, then add the egg and knead into a smooth dough. Press into the bottom of your 24cm ring (greased or lined with parchment) and create a 2-3cm rim up the sides. Chill for 30 minutes.

Step 2: Prepare the Quark Layer Whisk the quark with sugar, egg, milk, lemon zest, and pudding powder until smooth. Pour this mixture onto the chilled dough base and smooth the surface.

Step 3: Prepare the Fluffy Topping Custard Base: Mix the milk and pudding powder in a saucepan. Bring to a boil while whisking until thickened. Remove from heat and stir in the melted butter and egg yolks.

• Egg Whites: In a separate bowl, beat the egg whites with 100g sugar until stiff peaks form.
• Folding: Gently fold the stiff egg whites into the warm custard until uniform and airy. Pour the mixture over the quark layer. It should fill the ring near the top.

Step 4: Baking Bake at 170°C (340°F) for 70–80 minutes. (or until internal temp hits 180-185F)

• Turn off the oven and let the cake cool inside with the door slightly ajar for 30 minutes to prevent collapse. 
• Refrigerate for at least 4 hours (ideally overnight) before removing the ring to ensure the layers are set.

 CAKE DONUTS (~24 donuts)

Ingredients
4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
½ tsp nutmeg
2 eggs
1¼ cups buttermilk
¼ cup melted butter
1 tsp vanilla

Instructions

1. Heat oil to 350–355°F.

2. Whisk all dry ingredients.

3. Whisk eggs, buttermilk, butter, vanilla.

4. Combine wet + dry → thick dough.

5. Rest 10 minutes.

6. Roll ½" thick, cut donuts.

7. Fry 90 sec per side. (Donut should float within 3-5 seconds)

8. Drain, then glaze or coat in cinnamon sugar.

Simple Glaze
2 cups powdered sugar
2–3 tbsp milk
½ tsp vanilla
Mix smooth, dip warm donuts.

Ingredients

• 1 head of green cabbage
• Avocado oil
• Butter
• 1/2 Onion
• 2 cloves of garlic
• 1/4 cup white wine vinegar
• 2 cups heavy cream
• A sprig or two of thyme
• 1/2 cup of shredded fontina cheese
• 1/4 cup of grated parmesan

Instructions

• Cut into eighths, trim stem
• Season with kosher salt
• Heat a large cast iron, with a bit of olive oil (or avocado oil)
• Sear the cabbage wedges until brown (with a touch of black)
• Flip and sear the wedges
• Remove wedges from pan, then add some butter and the thin sliced onion (less than half an onion)
• Once the onion is almost done, add the minced garlic
• Add some black pepper
• Add cabbage wedges back to the pan
• Add 1/4 cup white wine vinegar
• Add <2 cups heavy cream
• Add a sprig or two of thyme
• Add 1/2 cup of shredded fontina cheese
• Add 1/4 cup of grated parmesan
• 400 Degree oven for 20 minutes

 

 (9×13 Pan)

Ingredients

Cake

• 3 cups all-purpose flour

• 1½ cups sugar

• 4 tsp baking powder

• 1 tsp salt

• 1 cup (2 sticks) butter, melted

• 1 cup milk

• 2 eggs

• 2 tsp vanilla

Pecan Crumb Topping

• 1 cup brown sugar

• 4 Tbsp flour

• 4 tsp cinnamon

• 6 Tbsp butter, softened

• ¾–1 cup pecans, toasted and chopped

---

Instructions

1. Preheat oven to 375°F. Grease a 9×13 pan.

2. Make the cake batter
   In a large bowl, mix flour, sugar, baking powder, and salt.
   Stir in melted butter, milk, eggs, and vanilla just until combined.
   Spread evenly in the pan.

3. Make the topping
   Mix brown sugar, flour, cinnamon, and pecans.
   Cut in butter with a fork until crumbly.
   Sprinkle evenly over the batter.

4. Bake for 25–35 minutes, checking at 25.
   A toothpick should come out clean or with a few moist crumbs.

5. Cool slightly and serve warm.

---

Optional (but excellent)

• Add ½ tsp nutmeg or ¼ tsp salt to the topping for depth

• Drizzle with a simple glaze (powdered sugar + milk) if serving as a brunch dessert