Taste of Sheboygan Cookbook | 2024

TASTE OF SHEBOYGAN COOKBOOK

2024

TABLE OF CONTENTS

1

2

BREAKFAST

8

APPETIZER

12

MAIN DISH

24

BREAD

30

SOUP, SALAD, OR SIDE

38

DESSERT

44

BEVERAGE

46

OTHER

3 Cranberry Nut Scones 4 Monkey Bread 5 Prange’s Sour Cream Muffins 7 Sheboygan French Toast with Apples and Bratwurst

9 Brat Bites 10 Sweet & Sour Meatballs

13 Brat-er Tot Casserole 14 Creamy Stovetop Italian Sausage 15 Ham, Fig, & Merlot Panini 16 Italian Sausage on a Hard Roll 17 Janet’s Chili 19 The Perfect Hand 20 Sandi Hillmer’s Wisconsin Cassoulet 22 Sloppy Joes

25 Amish Bread 26 Potica 28 Rhubarb Streusel Bread

31 Cranberry Relish 32 German Potato Salad 33 Mad Sweet & Spicy Cabbage 34 Sandwich Pickles 35 Sheboygan Beer Cheese Soup 36 Spinach Salad

39 Austin Foundry Cast Iron Bourbon Peach Crisp 40 Brandy Old Fashioned Sweet Upside Down Cake 41 Mom’s Apple Slices 42 Peach Cheesecake 43 Sour Cream Butterhorns

45 Weigel Wassail Punch

47 Sultz

TASTE OF SHEBOYGAN COOKBOOK

BREAKFAST

CRANBERRY NUT SCONES Utilizing dried cranberries makes these scones a tasty treat any time of year! This recipe was designed to be gluten free, but you could easily use regular all-purpose flour.

INGREDIENTS

INSTRUCTIONS

1/4 C chopped pecans

1. Preheat oven to 375°F.

2 C Bob’s Redmill 1-1 gluten-

2. Spray chopped pecans with cooking spray and toast for 1-4

free flour 1/3 C granulated sugar 1/4 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1/2 C unsalted butter, cold

minutes, watching closely so they don’t burn. Set aside.

3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

4. Grate cold butter into flour mixture and cut in until mixture resembles small pebbles.

5. In a separate small bowl, whisk together sour cream, heavy

1/3 C sour cream 1/3 C heavy whipping cream

whipping cream, large egg, vanilla, and orange zest. Add to flour mixture until the dough comes together.

1 large egg 1 tsp vanilla extract zest of one orange 1/2 C dried cranberries (or other mix-ins)

6. Gently fold in dried cranberries.

7. Place chopped pecans on lightly floured surface and using your hands, press the dough into the pecans until they are mixed throughout, then form into an 8" circle.

8. Cut circle into pie shapes, transfer to a baking pan, then place in

GLAZE 2 C powdered sugar

the freezer for at least an hour. Transfer to freezer bag for longer

Juice from orange

storage.

9. When ready to bake, pre-heat the oven to 450°F, bake for 15-20 minutes, rest for 10 minutes.

10. Whisk powdered sugar and enough juice from orange to make a glaze. When scones have cooled, drizzle with glaze.

Submitted by Lisa K. Adams

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Wisconsin is the largest producer of cranberries in the United States and the cranberry is the official fruit of the state!

MONKEY BREAD This sweet version of biscuits is a stand-out dish at any potluck or event.

INGREDIENTS

INSTRUCTIONS

3/4 C white sugar

1. Combine white sugar and cinnamon.

1/2 tsp cinnamon

2. Roll each piece of biscuit in cinnamon sugar mixture. Put in a

1 pkg buttermilk biscuits, cut into 4 pieces 1 stick butter, melted 1 tsp cinnamon 3/4 C brown sugar

greased pan.

3. Combine melted butter, cinnamon, and brown sugar and pour over biscuits. Add chopped nuts (optional).

4. Bake at 350° until done, based on recommendation on biscuit packaging.

Optional: chopped nuts

Submitted by Lee Trotta When served to the actors gathered for the Sheboygan Theater Company, this sweet treat disappears within minutes.

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PRANGE’S SOUR CREAM MUFFINS These heavy sweet and spiced muffins were produced and sold at Prange’s, helping make Prange’s bread counter the best place for old world breads and desserts.

INGREDIENTS FOR THE MUFFINS

FOR THE TOPPING

1 stick unsalted butter

3 Tbsp unsalted butter

Cooking spray or paper muffin liners

1/4 C granulated sugar

2 C all-purpose flour

1/2 tsp ground cinnamon

1 1/4 tsp kosher salt

1/8 tsp ground mace or nutmeg

1 tsp baking powder

1 pinch kosher salt

1/2 tsp baking soda 1/2 tsp ground mace 3/4 C granulated sugar 2 large eggs 1 C sour cream 1 1/2 tsp vanilla extract

INSTRUCTIONS 1. Place 1 stick unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, coat a standard 12-well muffin pan generously with cooking spray or line with paper liners.

2. Arrange a rack in the middle of the oven and pre-heat the oven to 400ºF.

MAKE THE TOPPING 1. Place unsalted butter in a small microwave-safe bowl. Microwave on high until melted, about 30 seconds.

2. In a separate bowl, combine sugar, ground cinnamon, ground mace or nutmeg, and pinch of kosher salt in a small bowl and stir to combine.

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MAKE THE MUFFINS 1. Place all-purpose flour, kosher salt, baking powder, baking soda, and ground mace in a medium bowl and whisk until combined and set aside.

2. Add granulated sugar to the bowl of butter. Beat with the paddle attachment on high speed until pale colored and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping down the sides of the bowl after each addition. Add sour cream and vanilla extract and beat until combined.

3. Add about 3/4 of the flour mixture to the butter mixture. Fold in by hand with a rubber spatula until just combined (a few traces of dry flour are okay). Add the remaining flour mixture and stir until just combined, do not over mix.

4. Divide the batter evenly between the muffin wells (they will be very full). Brush the top of each muffin generously with the melted butter. Sprinkle with the cinnamon sugar mixture (scant 1 teaspoon per muffin). It will look like a lot of topping, but that’s a good thing.

5. Bake for 8 minutes. When the time is up, do not open the oven door, but reduce the oven temperature to 350°F. Bake until a toothpick inserted into the center of a muffin comes out clean, 8 to 10 minutes more.

6. Let the muffins cool in the pan for 5 minutes. Remove the muffins from the pan and serve warm or transfer to a wire rack to cool completely.

NOTES Dark pans will cause muffins to bake more quickly, so reduce oven temperatures by 25°.

The muffins can be stored in an airtight container at room temperature for up to three days; they do not freeze well. To reheat, loosely wrap a muffin in aluminum foil and bake at 400ºF for 5 minutes to warm through.

Submitted by Randy Shircel Prange’s was Sheboygan’s first department store and made 8th Street the shopping destination for the city prior to malls.

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SHEBOYGAN FRENCH TOAST WITH APPLES AND BRATWURST A hearty recipe to make for breakfast, lunch, or supper!

INGREDIENTS

INSTRUCTIONS

2 C milk

1. Preheat oven to 425°F.

3 large eggs, separated

2. Whisk together milk and egg yolks. Soak bread slices in egg

8 thick slices Texas Toast 2 C bread crumbs 2-3 large granny smith apples, peeled, cored and sliced

mixture until saturated. Whisk egg whites until frothy. Dip soaked bread in whites and then dredge in bread crumbs.

3. Arrange on greased cookie sheet and bake for 15 minutes.

Remove, turn over, and return to oven for 10 minutes longer.

4. While toast is baking, place apple slices in small saucepan with

2 C water

the water and lemon juice. Bring to a boil and remove from heat.

1 Tbsp lemon juice 3 Miesfeld’s Bratwurst, sliced

5. Sauté bratwurst and onions together until crispy brown.

1/4 C onion, minced

6. To serve, sprinkle toast with cinnamon sugar, cover with cooked,

8 tsp cinnamon sugar maple syrup

drained apple slices, sautéed bratwurst, and onions.

7. Serve with maple syrup.

Submitted by Kathleen Leonhardt

7

The recipes features ingredients produced in our dairy state as well as our locally-renown bratwurst!

TASTE OF SHEBOYGAN COOKBOOK

APPETIZERS

BRAT BITES These super simple Brat Bites are the tastiest cocktail sausages you'll ever have!

INGREDIENTS

INSTRUCTIONS

4 bratwurst, cooked

1. Preheat oven 425°F.

6 slices of bacon

2. Line baking sheet with foil.

5 Tbsp brown sugar

3. Slice brats into 3 pieces.

4. Wrap each piece with 1/2 strip bacon, secure with toothpick.

5. Toss in brown sugar to coat.

6. Bake until crisp, 25-30 minutes.

Submitted by Kathleen Leonhardt

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An appetizing way to sample our locally-produced sausages!

SWEET & SOUR MEATBALLS These easy to make meatballs are a party favorite.

INGREDIENTS

INSTRUCTIONS

MEATBALLS

1. Use a rolling pin to crush the saltine crackers into small bits.

1 C saltine cracker crumbs

2. Mix all the meatball ingredients together. Form mixture into 1-

2 lb ground beef ¾ C whole milk 1 Tbsp onion, finely chopped ¼ tsp garlic powder ½ tsp salt ¼ tsp freshly ground pepper

inch balls and put them on a baking sheet.

3. Make the sauce by mixing the three ingredients. Pour half of the sauce on top of the meatballs.

4. Bake for 30 minutes at 350˚F. 5. Remove from the oven, drain the fat off of the baking sheet, then pour the rest of the sauce on top of the meatballs.

SAUCE

6. Bake for another 30 minutes.

1 C brown sugar

7. Transfer to a small crockpot for serving.

½ C vinegar 1 ¼ C ketchup

Submitted by Bob Esler Everyone loves meatballs!

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TASTE OF SHEBOYGAN COOKBOOK

MAIN DISH

BRAT-ER TOT CASSEROLE This casserole packed full of the delicious flavor from Johnsonville Smoked Brat Links is sure to be a crowd pleaser!

INGREDIENTS

INSTRUCTIONS

1 10.5oz can condensed

1. Preheat oven to 375°F.

cheddar cheese soup

2. In a bowl, combine the soup, milk, and broccoli.

1/2 C milk

3. In a greased 8" x 8" baking dish, arrange brat pieces.

1 16oz package frozen broccoli cuts 1 14oz package Johnsonville Smoked Brat Links or

4. Spread soup mixture over brats; top with tater tots.

5. Bake, uncovered, for 40-45 minutes or until casserole is heated through and lightly browned.

Beddar with Cheddar Smoked Sausage Links, cut into coin-slice pieces 2 C frozen tater tots salt and pepper, to taste

Submitted by Johnsonville

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The Johnsonville Sausage Company in Sheboygan Falls originally crafted their high-quality sausage in 1945 and has since become a household name in Sheboygan and around the world.

CREAMY STOVETOP ITALIAN SAUSAGE Simple and savory, this comfort food is a family favorite featuring Wisconsin's own Johnsonville Mild Italian Sausage.

INGREDIENTS

INSTRUCTIONS

2 Tbsp olive oil

1. In a large sauté pan over medium heat, sauté onions in olive oil.

1/2 - 1 onion, diced

2. Add Johnsonville Mild Italian sausage and cook until browned.

1 lb Johnsonville Mild Italian

3. Drain fat from the pan. Add mushrooms and cook on medium

Sausage 8-10oz fresh mushrooms, chopped 2 14.5oz cans diced tomatoes with basil, garlic &

low heat for 5 min, until mushrooms soften.

4. Add canned tomatoes and cream cheese. Stir to combine and simmer for 5 minutes or until cream cheese incorporates. Add salt, to taste.

oregano

5. Remove from heat and let sit covered for 15 minutes to thicken.

8 oz cream cheese, room

6. Serve over prepared Basmati or white rice.

temperature salt, to taste Serve over prepared Basmati or white rice.

OPTIONAL In autumn, our favorite variation is to serve over salted, roasted spaghetti squash instead of rice (then we just call it "Johnsonville Squash").

Submitted by Justin Schmitz This dish is a savory, warm comfort food featuring Johnsonville Mild Italian Sausage from Johnsonville Sausage Company, a Wisconsin-based, family owned business since 1945. Of course no Wisconsin dish is complete without dairy, so this dish also features cream cheese. And, seasonally, adding squash instead of rice, helps us enjoy more local harvest.

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HAM, FIG & MERLOT PANINI Savory, spicy, fruity, tangy – the delicious layers of this toasted sandwich are built on a foundation of rich, creamy melted Merlot BellaVitano. Not your everyday toasted cheese – but easy enough for every day! Side with fresh pears for a perfect plate.

INGREDIENTS 8 ½” thick slices grainy

INSTRUCTIONS 1. Spread 4 bread slices evenly with mustard; top with ham, Merlot

bread

BellaVitano, and arugula. Spread fig preserves evenly over one

4 tsp grainy mustard

side of the remaining 4 bread slices; top sandwiches, fig preserve

8 oz thinly sliced ham 4 oz shredded Merlot BellaVitano 2 C baby arugula leaves ¼ C fig preserves

side down.

2. Lightly spray the outside of each sandwich with cooking spray.

3. Place sandwiches on panini grill; cook 3 minutes or until bread is toasted and cheese is melted.

Cooking spray

NOTES If you do not have a panini press, heat a grill pan over medium heat. Add sandwich to hot pan and top with another heavy pan; press down on sandwich to slightly compress. Reduce the heat to medium, cook for 3 minutes or until toasted. Turn the sandwich, replace the heavy pan and the sandwich; cook until cheese is melted, about 3 minutes.

Yield: 4 paninis Serving Size: 1 panini Prep and cook time: 10 minutes prep total plus 3 minutes cook time per sandwich.

Submitted by Sartori Cheese

15

Plymouth is known as the Cheese Capital of the World and cheese is a staple in the Sheboygan community. We aim to have great cheese on every plate. Plus, everyone loves a good panini.

ITALIAN SAUSAGE ON A HARD ROLL This recipe combines Sheboygan's two favorites (sausages & hard rolls) in a unique and delicious way. Easy to make, with a few ingredients, your family and friends will ask for the recipe.

INGREDIENTS 19 oz (5 links) Johnsonville

INSTRUCTIONS 1. In a large sauce pan on medium heat, cook Italian Sausages until

Italian sausage*

done, turning sausages for even browning. Remove excess

1 lg green bell pepper, sliced

grease, leaving brown bits.

in 1/2" strips 1 lg onion, sliced 1/4" thick rings 2 15 oz cans tomato sauce,

2. Return sausages to pan, adding green pepper & onion. Sauté 10 15 minutes stirring occasionally, until onion is slightly brown on edges.

plain, not seasoned

3. Add tomato sauce and basil, simmer for 50 minutes.

1/8 tsp dried basil

4. Put a sausage on a sliced hard roll and add green peppers,

5 Sheboygan Hard rolls

onions , and sauce to your liking.

5. Best served on Sheboygan Hard Rolls with lots of napkins.

*Choose the heat you prefer: Hot Italian, Mild Italian, or Sweet Italian

Submitted by Janine Bergeron I often hear out-of-town guests comment they need to pick up Sheboygan Hard Rolls to take home with them as there are no other superior hard rolls out there. Thankfully, Johnsonville sausages (and brats) can be found in many grocery stores across our great nation. Combing these two Sheboygan staples, with a few other ingredients, makes for a tasty new dish to enjoy anywhere.

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JANET’S CHILI This is a hearty chili with kidney beans. This recipe serves 6 to 8 people, and then some.

INGREDIENTS 3 pounds ground chuck-85 to 90% lean* 2 Tbsp vegetable oil 2 C onion, coarsely chopped 2 Tbsp garlic, minced 3 Tbsp chili powder* 1 tsp oregano 1 tsp ground cumin 1 tsp red pepper flakes 1 6oz can tomato paste 1 10½ oz can Campbell’s condensed beef broth (full salt)* 1 10½ oz can water 1 16 oz can whole pack tomatoes 1 tsp salt freshly ground black pepper 1 can dark kidney beans, drained

NOTES 1. Don’t use 80% ground chuck - it makes this greasy 2. Chili powder can vary in strength, so use about three tablespoons if fresh and up to four tablespoons if older. Use just two tablespoons for a milder chili.

3. Use the Campbell’s beef broth in the red soup can, not the fancier stuff in a box.

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INSTRUCTIONS 1. Brown the ground chuck in a large skillet. Break up the meat as it cooks. Drain off the fat. Put the browned meat in a large kettle or Dutch oven.

2. Put vegetable oil in the skillet used to brown the meat. Cook the onion and garlic in this skillet for 4-5 minutes, stirring frequently.

3. Remove the skillet from the heat. Add chili powder to taste, oregano, cumin, and pepper flakes. Stir until the onions are well-coated with the mixture.

4. Add the tomato paste, beef broth, and water to the skillet. Mix the ingredients thoroughly.

5. Add the mixture in the skillet to the large kettle containing the meat. Add the salt, a few grinds of black pepper, and can of tomatoes. Bring to a boil, stirring once or twice.

6. Cover the pot, but leave a narrow gap between the lid and pot so some of the moisture escapes. Turn heat to low and simmer 1 to 1½ hours. Put the cover fully on the pot if the chili starts to get too dry and thick.

7. Add the rinsed and drained kidney beans to the kettle for the last 20 minutes or so.

8. Skim off any fat before serving.

9. Serve with cornbread NOTES Freezes well!

Submitted by Janet Esler This recipe is my answer to the debate about whether to include spaghetti in your chili or not.

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THE PERFECT HAND Keep the BBQ sauce in the fridge because this is the best pulled pork you'll ever have!

INGREDIENTS

INSTRUCTIONS

1 Pork Shoulder

1. Start at 7:00 pm, set oven to 500°F.

Salt

2. Season meat heavily, sear on all sides to develop a fond on the

Pepper

bottom of the pan, reserve meat.

2 Onions 24oz 3 Sheeps 15-2 Stout

3. Add sliced, slivered, or diced onion and sauté to remove fond.

4. Add 12 ounces or so beer per shoulder.

5. Place meat on bed of onions.

6. Cover with foil, place in oven, set oven to 250°F. 7. Wait until 9:00 am.

8. Reserve meat, taking care to keep it whole.

9. Reserve liquid in a container that is taller than it is wide.

10. Remove the fat from the liquid.

11. Add liquid back to pot.

12. Add 12 more ounces beer.

13. Reduce by 1/4.

14. Pour sauce over the meat and mix.

15. Serve on Sheboygan Hard Roll.

Submitted by Jeremiah Reynolds

19

Simple, humble working person's food that uses locally-produced beer.

SANDI HILLMER’S WISCONSIN CASSOULET A satisfying bean and meat stew rich with Wisconsin ingredients including just the right amount of Wisconsin maple syrup to balance out this quintessential one-pot meal.

INGREDIENTS 1 lb dry navy beans 4 celery tops 2 bay leaves 2 sprigs flat Italian parsley 1/4 lb Johnsonville bacon, chopped 4 Tbsp olive oil, divided 1 small pork tenderloin, cubed (I use pork tenderloin from Miesfeld's) 3 chicken breasts, skinned, boned and cubed (I use chicken breasts from Miesfeld's) 3/4 C celery, chopped 1 C onion, chopped 3 garlic cloves, minced 3/4 C carrots, chopped 1/3 C pure Wisconsin maple syrup 1/4 C light brown sugar 3 C chicken broth 1 28oz can Italian plum tomatoes, coarsely chopped, undrained 1 tsp thyme 1/4 tsp savory 2 tsp salt 1/4 tsp black pepper 1/4 tsp dry mustard 2 Tbsp flat Italian parsley, chopped 1/4 tsp cracked pepper 1/2 lb Johnsonville Kielbasa sausage or grilled Johnsonville brats, cut into 1 ½” pieces salt to taste, if needed

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INSTRUCTIONS 1. Soak beans overnight; drain and place beans in soup pot, add water to cover.

2. Add celery tops, bay leaves, and parsley.

3. Simmer for 30 minutes.

4. Remove celery.

5. While beans simmer, brown bacon in sauté pan.

6. Remove bacon with a slotted spoon to a plate and set aside. Keep bacon drippings in the pan.

7. In same pan, add 2 tablespoons of olive oil to bacon drippings and brown cubed pork and chicken. Cook in batches so each piece is well browned - remove to a bowl and set aside.

8. Add to pan 2 tablespoons of olive oil and lightly browned celery, carrots, onion, and garlic. Take care to not over brown garlic.

9. To bean pot, add cooked meats and vegetables with garlic, cooked bacon, chicken broth, tomatoes, syrup, brown sugar, and dried spices.

10. Simmer 1 hour.

11. Add Kielbasa or grilled brats and simmer 1 hour longer or until beans are cooked.

12. Remove parsley sprigs and bay leaves.

13. Stir in chopped parsley and season with salt to taste, if desired.

NOTES If you desire a crusty exterior bake in a 350° oven until the crust begins to form (about 45 minutes). To speed this up, you can mix breadcrumbs and chopped parsley together in a bowl, sprinkle over cassoulet and bake until it becomes golden brown and crusty.

Submitted by Sandra Hillmer

21

This is my original recipe that I specifically created with Wisconsin products.

It’s a take on the traditional French Cassoulet but I wanted to give it a Midwestern flair. The ingredient list and instructions may look a little daunting but it comes together quickly and is a huge hit whenever I serve it.

It’s especially good with a loaf of beer bread made with Wisconsin beer of your choice.

SLOPPY JOES This family favorite is easy to make!

INGREDIENTS 1 Tbsp butter ½ C onion, chopped ⅓ C green pepper, finely chopped ½ garlic clove, minced 1 lb ground chuck (85% lean) ¾ C Heinz ketchup ¼ C Heinz chili sauce

INSTRUCTIONS 1. Melt butter, then sauté the onion, green pepper, and garlic until soft.

2. Remove veggies from the pan, keep warm. Add ground chuck, brown, then drain fat.

3. Add the veggies back to the pan, then stir in the ketchup, chili sauce, red pepper flakes, and mustard. Add water.

4. Simmer uncovered for 20-30 minutes. Serve on hard rolls.

¼ tsp hot pepper flakes ¾ tsp dry mustard ¼ C water

Submitted by Bob Esler Sheboygan loves its "Hot Tamales" or Sloppy Joes as folks in other places call the dish.

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TASTE OF SHEBOYGAN COOKBOOK

BREAD

AMISH BREAD A long-time Amish family friend provided this soft white bread they have made for generations.

Makes two loaves of bread or 12 to 16 hamburger rolls or brat buns.

INGREDIENTS

INSTRUCTIONS

2 C warm water

1. Mix together all ingredients (except 4 cups flour).

2 Tbsp dry yeast

2. Add 2 more cups flour, mix well.

2 Tbsp sugar or honey

3. Then add the remaining 2 cups a little at a time, mix well with

1 tsp salt

each addition. You may not need it all. You have enough flour

1/2 C oil 2 C flour, plus up to 4 more cups

when dough is slightly sticky, but releases easily.

4. Knead dough by hand or in a mixer with a dough hook. It is done when it becomes smooth, about 5 minutes.

5. Form dough into a ball. Place in a bowl that has been oiled. Turn

NOTES Alternately each loaf can be

dough until coated with oil. Cover with a tea towel or oiled plastic

shaped into 6-8 hamburger

wrap. Place in a warm part of your home. Rise until doubled in

or brat buns instead of

size, about an hour.

loaves. Reduce baking time.

Freezes well.

6. Punch down dough, form into 2 loaves and add to 2 generously oiled loaf pans. Cover with towel and raise again until doubled in size.

7. Bake 350°F 25-30 minutes or until golden brown (190°F internal temperature with instant read thermometer).

8. Remove from pans then cool on a wire rack.

Submitted by LeAnn Oertel

25

Bread has been part of the family for generations. It plays an important role in our daily life and is a symbol of culture and history. From farmers and factory workers to office workers, sandwiches can be a food of survival.

POTICA This is a traditional Slovenian nut roll type bread traditionally made for Christmas and Easter.

INGREDIENTS DOUGH 5 1/2 C flour (Robin Hood flour, if you can find it) 2 sticks of margarine (or one margarine and one butter) 1 tsp salt 1/2 C sugar 5 egg yolks beaten 1 C warm milk 2 packages of dry yeast FILLING 1 1/2 C milk 2 lb finely ground walnuts 1/4 C butter 2 egg yolks 1/4 C honey 1/2 C brown sugar 1 C white sugar 1 tsp cinnamon 1 tsp lemon juice 1 tsp vanilla 5 egg whites beaten stiff Additional egg for basting

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INSTRUCTIONS 1. Mix flour, margarine, salt, and sugar like pie dough. Add egg yolks, milk, and yeast mixture; mix well.

2. Cover the bowl and refrigerate 4 hours or overnight.

3. Take out of refrigerator, let it rise 1 to 2 hours.

4. Then place the dough on a floured cloth and roll out thin.

5. Let milk come to a boil, add nuts and mix well, then add butter, egg yolks, and mix well.

6. Add honey, sugar cinnamon, lemon juice, vanilla, beaten egg white (stiff), mix well.

7. Spoon filling on the dough and spread to cover the entire surface. Then roll up like jelly roll.

Cut into three rolls, put in greased pans and let rise 2 hours.

8. Preheat oven to 325°F. 9. Whisk egg and brush dough to cover.

10. Bake 1 hour.

Submitted by Randy Shircel

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The roots of this rolled nut bread go back to the Slovenian immigrants that settled in Sheboygan. Slovenian descendants in Sheboygan still make this bread for Christmas and Easter. It’s the first thing to sell out at bake sales at SS Cyril and Methodius church. Come early if you’re going to snatch one!

RHUBARB STREUSEL BREAD This fruit-type bread with a sugary streusel topping is suitable as a breakfast, snack, or dessert bread and a good compliment for a cup of coffee or tea. Recipe makes two loaves.

INGREDIENTS

INSTRUCTIONS

1 C milk

1. Preheat oven to 325°F. Grease two 9" x 5" loaf pans.

Zest of 1 orange

2. In a small bowl, whisk milk, orange zest, oil, egg, and vanilla.

2/3 C vegetable oil

3. In a large bowl, mix 1 1/2 cups of brown sugar, flour, salt, baking

1 egg 1 tsp vanilla extract 1 3/4 C packed brown sugar (divided)

powder, and baking soda.

4. Add milk mixture to flour mixture and stir just until combined.

5. Fold in rhubarb and walnuts.

2 1/2 C flour

6. Pour batter into prepared loaf pans.

1/2 tsp salt

7. In a small bowl, combine remaining 1/4 cup of brown sugar,

2 tsp baking powder

cinnamon, and melted butter, mixing thoroughly. Sprinkle

1/2 tsp baking soda

streusel on top of loaves.

1 1/2 C chopped rhubarb 1/2 C chopped walnuts 1/2 tsp cinnamon

8. Bake in preheated oven 40 minutes or until toothpick inserted into center of loaf comes out clean.

1 tsp melted butter

Submitted by Elaine M. Wagner In Sheboygan, various rhubarb recipes are common especially in spring and early summer, as a reflection of our European Heritage. Having a rhubarb plant is very common in many home yards, especially with older homes. It is not unusual to consider a rhubarb plant as a garden staple.

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TASTE OF SHEBOYGAN COOKBOOK

SOUP, SALAD, OR SIDE

CRANBERRY RELISH Compliment your Thanksgiving dinner with this easy recipe. Can be made up to two days before serving.

INGREDIENTS

INSTRUCTIONS

1 lb bag of cranberries

1. Alternate grinding the three ingredients until all are ground.

2 apples, cored and sliced

2. Mix the combination together and add sugar to taste.

½ large bag of

3. Refrigerate overnight or up to two days before serving.

marshmallows sugar to taste

Submitted by Randy Shircel

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This recipe showcases local Sheboygan area apples and Wisconsin cranberries with the sweet, but tart, Sheboygan tenacity of it’s citizens.

GERMAN POTATO SALAD This potato salad is easy to make, not too sour or sweet, and goes well with any outdoor Sheboygan fry!

INGREDIENTS 3 to 4 lbs salad potatoes 1/2 lb bacon

INSTRUCTIONS 1. Cook potatoes with skins on until tender. When cooled, peel and slice.

3 Tbsp flour 1 1/2 C water 1/2 C vinegar

MAKE SAUCE

1 C sugar

1. Dice the bacon in small pieces and fry crisp.

small onion (opt.)

2. Remove bacon and drain on paper toweling.

salt & pepper

3. Add flour to hot grease to make a smooth paste.

4. Add water, continue stirring until it's a medium sauce texture, than add the vinegar and sugar.

5. In a casserole dish, place about a third of the sauce on the bottom, then layer with about a third of the sliced potatoes.

6. Sprinkle a third of the onions, salt, and pepper over potatoes, cover with more sauce, and sprinkle bacon on top.

7. Repeat with 2 more layers.

8. Bake at 350°F for 1 hour. Serve hot.

Submitted by Diane Kramer This is the best potato salad to go with beer and brats or any other outdoor grilling.

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MAD SWEET & SPICY CABBAGE A blend of peppers and brown sugar combine to create a mouth-watering topping you’re sure to love.

INGREDIENTS

INSTRUCTIONS

1 can beer

1. Put all ingredients in a pan.

1 can sauerkraut

2. Bring to a boil, stirring frequently.

1/2 C brown sugar

3. After a minute, turn to low and slowly burn off the liquid.

2 Tbsp red pepper 2 Tbsp Sriracha

4. Once liquid is gone you are ready to top your brat or burger.

1/4 stick butter Salt and pepper pinch

Submitted by Mark Brooks

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This recipe is from a friend who passed away recently.

SANDWICH PICKLES Make your own pickles this summer for enjoyment all year. This recipe makes about four pints.

INGREDIENTS

INSTRUCTIONS 1. Wash cucumbers and cut into slices about ¼-inch thick. Discard

12-15 medium fresh cucumbers, each about 1–1¼ inch in diameter 1½ lbs yellow onions, sliced thin ½ C pickling salt 3 C cider vinegar 3 C sugar ½ tsp turmeric ¼ C mustard seed 2 tsp celery seed ¼ tsp cayenne pepper 4-5 pint canning jars, cleaned in dishwasher and sani-dried

both end pieces.

2. Combine sliced cumbers with the onions in a glass or stainless steel bowl. Coat with pickling salt and mix well. Let stand, uncovered, for 3 hours.

3. Pour into a colander to drain, then rinse with plenty of cold water and drain again.

4. Combine the vinegar, sugar, and spices in a large kettle. Bring to a boil.

5. Add the cucumbers and onions. Reduce heat to low. Watch the mixture carefully for when it just starts to simmer (small bubbles will rise through the mixture). Let it simmer for 2 minutes. Do not let it boil.

6. Pack the mixture into pint canning jars, leaving ½-inch head space. Use a paper towel to carefully wipe off the rims so they are perfectly clean. Add lids and tighten.

7. In less than one hour, lids should pop, signifying a good seal.

8. Pickles can be eaten at any time and are best served chilled.

Submitted by Bob Esler These pickles make your brats and hot dogs better.

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SHEBOYGAN BEER CHEESE SOUP This hearty, warm soup is very comforting during our long winter months. The caramel notes in the Rebel Kent pair well with the toffee and butterscotch notes of the Deer Creek Stag. Makes one gallon.

INGREDIENTS

INSTRUCTIONS 1. Sauté diced onions until translucent in butter, add flour and build

1 1/2 C butter 1 onion, finely diced 3/4 lb flour

roux in pan.

2. Add chicken stock.

1 gal chicken stock 2 tsp Worcestershire sauce 2 tsp hot sauce 2 1/2 C 3 Sheeps Rebel Kent

3. Lower heat and continue to stir to avoid scorching. Add Worcestershire, hot sauce, beer, and garlic/onion powder.

4. Add milk and cook out the flour taste.

1 tsp garlic powder

5. Finish with heavy cream and cheese to desired texture.

1 tsp onion powder

6. Season with salt and pepper to taste.

2 1/2 C milk 2 1/2 C heavy cream 1 1/2 lb Deer Creek Stag cheddar salt and pepper to taste

Submitted by Blue Harbor Resort

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Beer cheese soup is common in Sheboygan and this version celebrates Wisconsin’s Deer Creek cheese and 3 Sheeps Brewing Co. beer.

SPINACH SALAD This salad is a summertime family favorite using spinach and green onions from the garden. This recipe serves 6 to 8 people.

INGREDIENTS

INSTRUCTIONS 1. Wash the spinach, remove stems, and break leaves into bite-sized

SALAD 1 lb spinach

pieces.

6 green onions, thinly sliced 4 hard boiled eggs, finely chopped 8 crisp cooked bacon slices, crumbled

2. Put spinach into a salad bowl, add sliced onions, chopped eggs, bacon, and a generous amount of freshly ground pepper. Toss to mix well.

3. Put mixture into the fridge, covered for 2 hours. Put the two hardboiled eggs into the fridge until the last step.

freshly ground pepper 2 hard boiled eggs, sliced

4. Put garlic and olive oil into a small bowl and let sit for 2 hours.

5. Just before serving, remove garlic from oil, then add salt.

DRESSING

6. In another bowl, mix the lemon juice and vinegar. Slowly add the

1 clove garlic, quartered ½ C olive oil ½ tsp salt 3 Tbsp lemon juice ¼ C cider vinegar

garlic oil, beating well with a whisk or rotary beater.

7. Pour dressing over the salad and toss to coat.

8. Peel and slice the two hard boiled eggs and place slices on top of the salad.

Submitted by Janet Esler We serve this salad at our 4th of July picnic every year because it showcases all the good things from our garden.

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TASTE OF SHEBOYGAN COOKBOOK

DESSERT

AUSTIN FOUNDRY CAST IRON BOURBON PEACH CRISP This sweet treat is elevated when cooked in locally-produced Austin Foundry Cast Iron.

INGREDIENTS

INSTRUCTIONS

FOR THE PEACH FILLING

1. Preheat oven to 375° F.

2 1/2 lbs peaches, pitted & cut into 1/4-

2. In a 10” to 12” cast iron skillet, combine the peaches,

inch slices

bourbon, orange juice, orange zest, vanilla, brown sugar, &

2 1/2 Tbsp bourbon

cinnamon. Making sure the peaches are well coated.

2 Tbsp orange juice

3. Sprinkle in the cornstarch & toss well to combine. Set

1/2 tsp orange zest

aside while you make the crisp topping.

1 tsp vanilla extract 1/2 C light brown sugar, packed 1/4 tsp ground cinnamon

FOR THE PECAN CRISP TOPPING 1. Cut butter into cubes & set aside.

3 Tbsp cornstarch

2. In a large bowl, combine the oats, pecans, both sugars, cinnamon, cardamom, & flour.

FOR THE CRISP TOPPING 1/2 C unsalted butter, cut into cubes, at room temperature

3. Add in the cubed butter and using two forks cut the butter into the dry ingredients until mixture resembles a

2/3 C old-fashioned oats

coarse meal.

1/2 C pecans, finely chopped

4. Sprinkle topping evenly over peaches.

1/4 C granulated sugar 1/2 C light brown sugar, firmly packed

5. Place pan in the oven and bake for 40 to 45 minutes, or

1 tsp ground cinnamon

until the peaches have begun to burst and release their

1/4 tsp ground cardamom (optional)

juices and the topping is golden brown.

1/3 C all-purpose flour

6. Allow the juice to settle slightly (about 15 minutes), then serve warm!

Submitted by Austin Foundry Cookware

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Austin Foundry Cast Iron Cookware is made in Sheboygan at Austin Foundry. This is one of our favorite crisps to serve in our skillet.

BRANDY OLD FASHIONED SWEET UPSIDE DOWN CAKE An innovative twist on a classic Wisconsin cocktail, the combination of boozy, fruity flavors with the delicious cake base makes this a standout dessert.

INGREDIENTS 4 Tbsp butter

INSTRUCTIONS 1. Preheat your oven to 375°F. In a skillet, stir butter and brown sugar

1/2 C brown sugar

with the old fashioned mix until the sugar has melted and

1/4 C old fashioned mix

combined. Pour into a prepared 9" pan. Arrange cherries and

2 C fresh cherries, pitted and halved 1 orange, thinly sliced 1-1/2 C all-purpose flour

oranges in bottom of the pan and set aside.

2. In a bowl, whisk flour, baking powder, baking soda, and salt.

3. In a separate bowl, beat the butter and granulated sugar until

1 tsp baking powder

light and fluffy. Add eggs and vanilla to the butter/sugar mixture.

1/2 tsp baking soda

4. Add flour mixture in three batches, alternating with the buttermilk

1/2 tsp salt

to the butter/sugar mixture (begin and end with flour). Pour gently

1 stick butter

over the fruit and spread evenly.

1 C granulated sugar 2 large eggs 1 tsp vanilla extract 1 C buttermilk Brandy of choice & atomizer

5. Bake for 50 minutes.

6. Let sit for 10 minutes before running a knife around the edges.

Then invert the cake onto a platter and let it cool completely.

7. Garnish the cake with cherries/oranges.

8. Using an atomizer, spritz the top of the cake with your brandy of choice before serving.

Submitted by Sheila Binder Sheboygan is known for its love of Brandy Old Fashions, which are a staple in Wisconsin's drinking scene. My Brandy Old Fashioned cake recipe incorporates the key flavors of brandy, cherries, and oranges that are closely associated with the popular cocktail.

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MOM’S APPLE SLICES An apple-pie-like dessert made in a cake pan, using the special ingredient of lard, which of course makes the crust outstanding.

INGREDIENTS

INSTRUCTIONS 1. Bring water, sugar, and cinnamon to a boiling point and add the

1 C water 1/4 C granulated sugar 1 tsp cinnamon

apples. Cook slowly for 10 minutes.

2. Blend cornstarch and 1/4 cup cold water. Add to hot apple

3 lbs medium sized apples, peeled and cut into 2-inch pieces.

2 Tbsp cornstarch 1/4 C cold water

mixture and cook for five more minutes, stirring gently. Remove from heat.

FOR THE DOUGH 1. Cut lard into flour and salt as you would a piecrust. Mix lemon juice, egg yolks, and 1/2 cup of cold water. Sprinkle this mixture

DOUGH

over the flour mixture and blend lightly together. Chill dough for

3/4 C Lard

thirty minutes.

2 C flour

2. Divide dough in half. Take one half and roll to fit the bottom and

1/2 tsp salt 1 tsp lemon juice

sides of a 9" x 13" cake pan. Add the apple mixture and spread into

2 egg yolks

an even layer. Roll the remaining half of the dough to fit the top

1/2 C cold water

and seal the edges. Cut in steam vents.

3. Bake in a pre-heated 450°F oven for 10 minutes. Reduce heat to 350°F and bake for 30 minutes.

4. When cooled, top with drizzles of powered sugar icing.

5. Outstanding when served with a scoop of vanilla ice cream.

Submitted by Mary Jo Mesich

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My mother, Marge Holzmann, didn't make this a lot but when she did, it disappeared. This recipe has been passed down through our family with a key ingredient of love. Thanks Mom!

PEACH CHEESECAKE Excellent pudding dessert recipe for a 9" x 13" pan, perfect for potlucks, but keep in mind you will be asked for the recipe!

INGREDIENTS

INSTRUCTIONS FOR BASE 1. Beat together all the base ingredients except the peaches. The

BASE 1 1/2 C flour

batter will be very thick. Spread into a greased 9" x 13" pan.

2 tsp baking powder 2 small boxes of instant vanilla pudding 2 eggs 1 C milk 1 large can of sliced peaches CREAM CHEESE LAYER 2 8oz packages cream cheese 6 Tbsp reserved peach juice

2. Drain the peaches into a bowl and reserve the juice. Slice each peach into thirds and sprinkle over the batter in the pan.

CREAM CHEESE LAYER 1. Mix the ingredients together until smooth. Spoon over the peaches and spread evenly.

FINISH 1. Mix sugar and cinnamon. Sprinkle over the cream cheese.

2. Bake in 350°F oven for 45 minutes.

1 C sugar

NOTES FINISH

It should be a little jiggly (like Jello) when removed from the oven,

2 Tbsp sugar

but not soupy.

1 tsp cinnamon

Submitted by Judy Tanck Sheboygan surprised me with it's vibrant food scene when I moved here one year ago. This recipe feels unexpected with its ease of putting it together and its wonderful fruity taste.

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SOUR CREAM BUTTERHORNS This frosted cookie is ideal for the holidays or any occasion.

INGREDIENTS

INSTRUCTIONS

COOKIE DOUGH

1. Mix all the cookie dough ingredients by hand and chill overnight.

2 C flour

2. Take the chilled dough out of the refrigerator and make 3 balls

1/2 lb margarine 1 egg yolk 3/4 C sour cream

the size of tennis balls. Roll out each ball onto a lightly floured surface into about an 8-inch circle.

3. Mix the ingredients for the filling. Sprinkle filling over the dough.

4. Cut into wedges (about 8 or 12 depending on the size of the

FILLING

cookie that you want).

3/4 C sugar 1 tsp cinnamon 3/4 C ground pecans

5. Roll each wedge from the outside of the circle to the center. I put parchment paper on a cookie sheet before baking.

6. Bake at 375°F for 25 - 30 minutes or until lightly brown.

FROSTING 1/2 C powdered sugar 1/2 tsp vanilla or almond extract milk to thin

7. When cookies are done take them off the cookie sheet and put them on a cooling rack.

8. Mix the powdered sugar and extract together and thin with milk to get desired consistency to brush frosting over the cookies while they are still warm.

Submitted by Mary Ann Schellinger

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Sheboygan is a city that is built on memories and traditions. I grew up on a Slovenian and Polish family and every Christmas our family would get together and serve traditional food. One of the recipes we always looked forward to was Auntie Doris' sour cream butterhorns. To this day I make these cookies for our family at Christmas and now one of our children has also started to make them.

TASTE OF SHEBOYGAN COOKBOOK

BEVERAGE

WEIGEL WASSAIL PUNCH A rich and tangy festive beverage sure to be a staple at any get-together. All “would be” mixologists can use this blend as a delicious base drink or add specialty alcohol for a preferred toddy taste.

Recipe makes 3 1/2 quarts.

INGREDIENTS

INSTRUCTIONS

2 quarts apple cider

1. In large kettle, bring all ingredients to a boil.

2 C orange juice

2. Reduce heat and simmer for 10-15 minutes.

2 C pineapple apple juice

3. Remove cinnamon and cloves.

1/2 C lemon juice 1/2 C sugar 12 whole cloves 4 cinnamon sticks

4. Serve warm.

5. If desired for aesthetic appeal, float orange slices with cherries on top.

6. Mix in desired alcohol to make this an adult beverage.

alcohol of choice (optional)

Submitted by Ruth Weigel

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Born and raised in Sheboygan, this drink is a yearly family tradition of our German holiday gatherings. It’s a simple construction that can be elevated to a specific alcoholic accompaniment.

TASTE OF SHEBOYGAN COOKBOOK

OTHER

SULTZ Some may call it headcheese, Sultz can be made to be eaten as a sandwich-type meat or as a meat dish depending on the cooking time and chilling dish. By cooking the jell longer and using a loaf pan it can be sliced as you find headcheese. By using an individual-sized pan, it can be served as an appetizer, serve cold with wedges of lemon, horseradish, vinegar, or mustard.

INGREDIENTS 1 leg of veal or 4-8 pork hocks

1. Put all dry ingredients in large pot, cover with water and cook for 2 hrs. very slowly.

2 Tbsp salt

2. Let stand for one hour until little cool. Skim all fat from the top.

1 tsp pepper

3. Drain and reserve liquid, remove all meat and chop it up, throw

2-3 onions sliced one bag of spices (2-3 cloves and 2-3 tsp allspice) vinegar to taste

INSTRUCTIONS

out the onions and spices.

4. Bring the juice to a boil, and add meat, and simmer for 5 to 10 min. Add vinegar to taste.

5. Take all the meat out and put it into loaf pans.

6. Add the bones and skins back into the juice and boil awhile longer (the thicker you want the jell, the longer you need to boil the bones and skins).

7. Skim off the fat and pour just the juice into the pans with meat.

8. Let it cool in the refrigerator until the jell sets.

Submitted by Randy Shircel Early in the history of Sheboygan’s German and Slavic immigrants, fall was the time to slaughter pigs and they used every bit of the meat and bones for substance. By doing this in the fall, they were able to use the Sheboygan winter temperatures to chill this dish. This method allowed them to survive the winter while the other parts of the pig would be cured for use in their sausages.

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