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 2025: German classics and International Yums |
  No, we're not talking about a French-speaking cheese from the region here.  "Rumfort" is rather a German frankenword for the kitchen idiom, "Liegt RUM, muss FORT", which roughly translates to: "Left over, must be prepared before it runs outta the fridge."  I had some of these Rumforts, and wondered what I can make of them as everything's better than throwing them away. And the answer was... COOKIES!   The Original recipe I based these on is derived from Marc Kromer's Cookiemania (only in German), and it was really simple => banana oat cookies. Also, I HALVED the recipe as I only had one banana – but that one almost ran away on its own. And the rest of the ingredients were left in just in the right amount to empty out some clog bags, packages and make new room in my VERY limited storing in the kitchen. For the second variation I strayed even more. I hadn't a banana left, but an apple... and since Christmas is near what better than baked apple cookies? (Well, lastly probably not too clever. See  )Oh, did I already mention that they're both healthy and yummy? Serves: 12-20 (24-40) FULL recipe. Prep Time: about 1 hr Degree of Difficulty: SUPER easy WE NEED => ORIGINAL HALVED! (never have that much bananas left over, original measures in brackets) – 100 (200) gr / 3.5 (7) oz. flour – 100 (200) gr / 3.5 (7) oz. sugar – 1/4 (1/2) tsp baking powder – 1/4 (1/2) tsp salt – 60 (120) gr / 2 (4.25) oz. butter – 1 (2) bananas (ripe!) – 1 egg M-size / L-size – 75 (150) gr / 2.75 (5.5) oz. oats LIME-VANILLA variation HALF, too. (After all I'm alone). – 100 gr / 3.5 oz. flour I floured hazelnuts in the food blender, instead. – 95 (100)gr / 3 1/3 (3.5) oz. sugar Tendentially LESS, when the banana is VERY brown, and so VERY sweet MORE to the "weight" discrepancy below.– 1/4 tsp baking powder – 1/4 tsp salt – 60 gr / 2.25 oz. butter – 1 banana – 1 egg small => middle-sized – 75 gr / 2.75 oz. oats – 5 gr / 0.2 oz vanilla sugar I took that away from the original amount of sugar. – zest of 2 limes THAT wasn't in the original recipe. "BRATAPFEL" variation Also HALF recipe – 100 gr / 3.5 oz. almonds FLOURED with food processor – 100 gr / 3.5 oz. = 1 small apple. I used Rubinette. PLUS, for caramelizing the apple: – 3 gr / 0.1 oz. butter – 10 gr / 1/3 oz. raw cane sugar – 1/2 tsp honey Don't like it, used maple syrup – 1 pinch cinnamon CEYLON as the (cheaper!) CASSIA contains too much COUMARIN that at regular use can damage the liver  WE DO: LIME-VANILLA 1. Preheat oven to 200°C / 390°F top-/bottom heat. If your oven doesn't have that function, 180°C / 350°F fan/convection. Line 1 ( 2) baking sheet(s) with baking paper. 1. If applicable, blitz the hazelnuts => flour. Then mix flour, vanilla-/sugar, baking powder + salt in a mixing bowl. Cube the butter and add it, mixing/kneading it into the mix with a fork, or, more effective, with your fingers. 2. Peel + mash the banana with the fork and add it to the mix, together with the egg. Mix well, then fold in oats + lime zest. (And a bit juice, if you like, but NOT more than a tsp) 3. With a tsp (= more cookies) / tbsp (= fewer cookies), portionize the dough and place it on the baking sheet(s). Leave some space, they "expand" 4. Bake them in the middle of the oven for 10-12 minutes OR until the rims = golden brown. As every oven's different this can take longer/shorter Do some tidying up, so you stay in the kitchen and have an eye on them. 5. Remove from the oven and let them cool completely on a cake rack. "BRATAPFEL" BAKED APPLE 1. Deseed + chop the apple into 5 mm / 0.2 in (Maximum!) cubes. 2. Melt the butter in a non-stick pan on middle heat, then add the sugar and let it caramelize, stirring occasionally with a spatula. STAY WITH IT, or you've had a pan for the longest time Add the honey / maple syrup, watch + stir for a minute (or so) more, then add the cinnamon.  3. Add the apple cubes and caramelize + stir for... well, until the liquid has dissolved.  Juice leaks from the fruit WITHSTAND the fear that you may burn both pan and contents to death, as I – in MY fear that the caramel burns – and destroys my pan – stopped the flame too early. The apple was baked/caramellized, but too much liquid (caramel + juice) went into the dough with it that caused that the cookies didn't adhere too well, despite adequate baking time.4. Make the dough only now, and fold the cooled apple in last (with the oats). That it was too warm might also have played into the delicately crumbly state of my cookies. Guess Marc knows why he uses bananas for this one.   Guten Hunger & Happy Advent!  |
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