Branded Fruit Topping

By Mark Wieser Sometime in the mid-60s keeping a jar of fermenting fruits on one’s kitchen countertop became the rage. It was so easy to place a heaping spoonful or two of this topping over a mound of vanilla ice cream or to drizzle it over a freshly baked slice of pound cake. It added sweetness,…

Mama’s Hot German Potato Salad

By Mark Wieser Many centuries ago, few Germans would have thought of using potatoes as food, only the very poorest. In fact, most potatoes were fed to livestock. While we might find that strange, it was very much a surprise to me on my first trip to Germany to find my cousins laughing that we…

Rosettes Cookies (Crullers)

By Mark Wieser I cannot recall the last time I had a Rosette! No holiday went by that we didn’t enjoy eating dozens of these. They are the kind of thing which doesn’t allow for eating just one. It took me a while to find a local recipe—I am pretty certain they were first introduced…

Mrs. Wieser’s Turkey Dressing

By Mark Wieser Nothing brought more comfort and joy to major holidays in the Wieser household than the aromas associated with my mother preparing a turkey. In our home we had a turkey for Thanksgiving and Christmas. A baked ham was always our fare for New Years and Easter. If we had been away from…

Miss Jane’s Pork Tenderloin

By Mark Wieser I think that one of the greatest benefits we have enjoyed from creating new flavors is how so many have written to let us know just how they have put them to use, most in ways that we could never have thought of ourselves. And that benefit, as it has turned out,…

Oktoberfest and Apple Butter

By Mark Wieser Oktoberfest isn’t as old of a tradition as I had once thought. Seems a Bavarian King named Ludwig I, held the first such celebration in honor of his marriage which happened to be on Columbus Day, 1810. (I am not certain Europeans celebrated that any way.) Nevertheless, the citizens of München were…

Roasted Raspberry BBQ Beef Ribs––Texas Style

By Case D. Fischer: BBQ Beef Ribs – they are a favorite in our household, and I don’t mind cooking them because for me, the secret is all in the sauce! Think about St. Louis Ribs, or Kansas-style, Memphis-style, and Central/East Texas barbecue. As we have discussed, every part of the country has a BBQ…

Beef Fondue: Fondue Bourguignonne

By: Mark Wieser In the summer of 1964, my mother, me and two of my sisters toured Europe. Our purpose was to meet my late father’s sister and relatives for the very first time. We knew practically nothing of her or her family. I had begun writing to my aunt (Tante Anna) shortly after my…

Brat Haus Beer Cheese Dip

By Case D. Fischer September is here and that means football season. For those of you who know the Fischers and Wiesers, you know that means Aggie Football. For many years we have had season tickets to the games and we are able to walk from our place to Kyle Field. One of our traditions…

Beef Stroganoff

By Mark Wieser One funny thing about my Mom—her cooking got better as she grew older. Everyone said she was a great cook and had learned that from her mother, who ran a boardinghouse and even the Central Hotel at one time where she offered a daily lunch. (She also had the contract to feed…

Kochkäse: Cooked Cheese

By Mark Wieser Kochkäse or cooked cheese was quite a process when I was young. There were many steps involved that would be prohibitive today or frowned upon by those in authority. Firstly, few of us have a cow or even access to fresh whole milk. Clabber itself is a word that is in few…

Icebox Ice Cream

By Mark Wieser OK, you probably don’t have an ice box, but I still do even if you think it’s a refrigerator. I have never gotten used to calling them that. Actually, a real ice box was before my time, but not too long before. As a boy I discovered our old ice box in…