German Rocks Recipes

GERMAN ROCKS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the butter and sugar. Add eggs, one at a time, beating after each. Dissolve the baking soda in the hot water, add it to the egg mixture. Stir in the flour and cinnamon until well blended. Finally, stir in the dates and walnuts so they are evenly distributed.
• Drop by heaping spoonfuls onto an ungreased cookie sheet. Bake for 10 to 15 minutes in the preheated oven, until golden.

BIEROCKS

Steps:

• For dough, in a large bowl, combine 4 cups of flour, yeast, sugar and salt; mix well and set aside. , In a saucepan, heat water, milk and butter just until butter melts. Remove from heat and cool to 120°-130°. Combine with flour mixture; add eggs. Using an electric mixer, blend at low speed until moistened then beat at medium speed for 3 minutes. By hand, gradually stir in enough remaining flour to make a firm dough. , Knead on a floured surface about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until almost doubled. , Meanwhile, for the filling, brown beef with onion, salt and pepper; drain. Mix together with cabbage; set aside. Divide the dough into fourths. Roll each piece into a 15x10-in. rectangle. Cut into 5-inch squares. Spoon 1/3 to 1/2 cup filling onto each square. Bring the four corners up over the filling; pinch together to seal. Repeat with remaining dough and filling. Place on greased baking sheets. , Bake at 375° for 30 minutes or until brown.

BIEROCKS (GERMAN MEAT TURNOVERS)

Steps:

• Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
• Preheat oven to 350 degrees F (175 degrees C).
• On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
• Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

CHRISTMAS ROCKS GERMAN COOKIE

Steps:

• Cream butter, shortening, brown sugar and vanilla all together.
• Add beaten eggs, until fluffy.
• Sift two cups flour with the salt and spices.
• Dissolve the baking soda in hot water.
• Add soda to creamed mixture alternately with the dry ingredients.
• Blend well.
• Toss the fruit with the last 1/2 cup of remaining flour.
• Work this into the dough by hand.
• Drop from a teaspoon 1 inch apart onto greased cookie sheet.
• Bake 325 degrees F.
• for ABOUT 15 minutes.
• Remove to cooling rack.

BIEROCKS (GERMAN HAMBURGER- AND CABBAGE-FILLED ROLLS)

Steps:

• FILLING: In a large frying pan, cook the cabbage and onion together until the cabbage is completely softened and golden.
• This process can be hastened by adding a half-cup of water (or so) and covering the pan, but eventually cook all the liquid off before proceeding.
• Season with salt, pepper, and cayenne, if desired.
• In a separate pan, brown the hamburger.
• Season with salt, pepper, and cayenne, if desired.
• Mix the cabbage/onion with the hamburger thoroughly.
• You may complete this part of the recipe in advance,refrigerating until needed, or just before you are ready to assemble the rolls.
• DOUGH: In a large mixing bowl combine 2 cups of the flour and the yeast.
• In a saucepan heat milk, sugar, butter and salt just till warm (115-120 degrees F) and butter is almost melted; stir constantly.
• Ad to flour mixture; add eggs.
• Beat at low speed for 1/2 minute, then three minutes at high speed.
• Stir in as much remaining flour as you can mix in with a spoon.
• Turn out onto a floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball, and place in a greased bowl; turn once.
• Cover and let rise in a warm place till double (about 1 hour).
• Punch down and cover; let rest 10 minutes.
• ASSEMBLY: Roll out the dough into a large rectangle, and a thickness of about 1/4 inch.
• Cut into squares of 3 inches by 3 or 4 inches by 4.
• By the spoonful, place some filling mixture into the center of each square, apportioning all of the mixture among the squares.
• For each, bring the two opposite corner ends of the dough square up to meet one another, then do the same with remaining ends and pinch them (all 4) together with your fingers.
• You will see that you now have open slits along the diagnals; pinch these together as well, making a seam of each.
• Water on your fingertips will facilitate them staying"glued" together.
• The end product should be a square with a seam running from each corner to the center where all four are joined.
• Set the squares on a baking sheet (if you had trouble keeping the seams closed, you can flip them over so that the seams are against the baking sheet, thereby keeping all the filling in place and making a nicer presentation).
• Let raise 30 minutes.
• Bake in a pre-heated oven at 375 °F for 30 minutes or until golden brown.

BEER ROCKS / BIEROCKS

Steps:

• Fry beef, cabbage and onions. Add seasonings.
• Let filling cool.
• Roll out each bread roll, into approx 7 inch round.
• Place filling in middle and seal well.
• Place on baking sheet, sprayed with veggie cooking spray.
• Bake at 350 for approx 30 minutes, until browned.