American Baker in Germany

This is a recipe that someone had requested on my recipe for no-bake cheesecake.  New York Cheesecake: 1 6-inch graham cracker crust 16oz (450g) full fat cream cheese 1 cup (200g) sugar 1 1/2 tbsp flour 2 tsp vanilla extract 1 tsp lemon juice dash salt 3 eggs 1/4 cup (65mL) sour cream If you're using a springform pan, which does work best for this recipe, wrap the outside of the pan in tin foil. The reason is to keep it waterproof when it sits in the water bath. So, make sure the tin foil covers all the tiny gaps.  Make graham cracker crust and press into the bottom of the greased springform pan.  In a large mixing bowl, beat cream cheese, sugar, flour, vanilla, lemon juice and salt together until smooth.  Beat in each egg one at a time and then the sour cream.  Pour batter into the prepared springform pan.  Place the pan into a roasting pan full of 1-inch of hot water.  Bake in a preheated oven at 325°F or 160°C for about 1 hour 15 minutes to 1 hour 30 minutes. The cake should not

 This year, I decided to make a piped Christmas cake. I colored some vegan American buttercream green and red and left some white. I put the white buttercream in a piping bag with a star tip, green and red in piping bags with leaf tips and a bit of red in a piping bag with a small round tip. Then I frosted the 6-inch cake dummy with vegan American buttercream. Then I piped some groups of green leaves on the side of the cake. Then I piped some red berries at the base of the green leaves. Then I piped some white shells at the edge of the cake. I piped some red swags between them with the leaf tip. Then I piped some white swirls on top of the cake. And topped them with red dots. I piped a poinsettia in the middle of the cake with the leaf tip. I added some white drop flowers. And more holly around the middle. And I added some more red-topped white swirls. I think this cake turned out lovely. If I changed around the colors, it wouldn't be Christmasy at all. So, this same design could b

 Christmas pudding is a traditional British holiday dessert. I have never made it before, but I figured we would try it out this year. Christmas Pudding: 450 grams (3 to 3 1/2 cups) mixed dried fruit 25 grams (about 1/2 cup) mixed candied fruit peel 1 small apple, peeled, cored, and finely chopped 1 tablespoon orange zest 2 tablespoons orange juice 1/2 tablespoon lemon zest 1 tablespoon lemon juice 1/4 cup brandy or apple juice 55 grams (1/2 cup) flour 1 1/2 teaspoons cinnamon 1 teaspoon pumpkin spice or mixed spices 110 grams (about 1 cup) beef lard or shortening 110 grams (scant 2/3 cup) brown sugar , packed 110 grams (1 cup) breadcrumbs 25 grams (1/4 cup) chopped almonds 2 eggs  In a large bowl, combine mixed dried fruit, candied fruit peel, apple, peeled, cored, and finely chopped, orange zest, orange juice, lemon zest, lemon juice, and brandy or apple juice. Mix until well combined and moist.  Cover the bowl with a clean kitchen towel and let sit at room temperature to mar