Oktoberfest is more than just beer!

• 2 large eggs
• 1 small onion, halved
• 2 medium potatoes, peeled and cut into 1-inch cubes
• 2 to 4 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 to 6 tablespoons canola oil
• Applesauce, optional

1. Place eggs and onion in a blender; cover and process until blended.
2. Add potatoes; cover and process until finely chopped.
3. Transfer to a small bowl. Stir in the flour, salt and cayenne.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
5. Drop batter by 1/4 cupfuls into oil.
6. Fry in batches until golden brown on both sides, using remaining oil as needed.
7. Drain on paper towels.
8. Serve with applesauce if desired.

• 4 medium potatoes, peeled and cubed
• 2 tablespoons canola oil
• 1 small onion, halved and sliced
• 1 pound smoked sausage, cut into 1/4-inch pieces
• 1 package (16 ounces) sauerkraut, rinsed and well drained
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

1. In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned.
2. Stir in onion; saute for 3-4 minutes or until tender.
3. Add the sausage, sauerkraut, pepper and salt.
4. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/3 cup packed brown sugar
• 2 large eggs
• 1 cup molasses
• 1/4 cup buttermilk
• 1/2 teaspoon anise extract
• 4-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon each ground allspice, cardamom and cloves
• 1/2 cup ground walnuts
• 1/2 cup raisins
• 1/2 cup pitted dates
• 1/2 cup candied lemon peel
• 1/3 cup sweetened shredded coconut
• 1/4 cup candied orange peel
• 3 tablespoons candied pineapple
• GLAZE:
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons confectioners' sugar

1. Preheat oven to 350°.
2. Line a 15x10x1-in. baking pan with parchment paper.
3. In a large bowl, cream butter and sugars until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in molasses, buttermilk and extract.
6. In another bowl, whisk flour, baking powder, baking soda, cinnamon, salt, allspice, cardamom and cloves; gradually add to creamed mixture and beat well.
7. Stir in walnuts.
8. Place raisins, dates, lemon peel, coconut, orange peel and pineapple in a food processor; pulse until chopped.
9. Stir into batter; press into prepared pan.
10. Bake 25-28 minutes or until lightly browned.

1. In a small saucepan, bring sugar and water to a boil; boil 1 minute.
2. Remove from heat; whisk in confectioners' sugar.
3. Spread over warm bars.
4. Cool completely in pan on a wire rack.

• 3 Jones Dairy Farm Dry-Aged Bacon strips, diced
• 1 medium onion, chopped
• 1 medium apple, peeled and chopped
• 1 small head red cabbage, chopped
• 1 cup water
• 1/4 cup white wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

1. In a large saucepan, cook bacon over medium heat until crisp.
2. Using a slotted spoon, remove to paper towels to drain.
3. In the drippings, saute onion and apple until tender.
4. Stir in the remaining ingredients.
5. Bring to a boil.
6. Reduce heat; cover and simmer for 30 minutes or until tender.
7. Stir in reserved bacon.

• 4-3/4 to 5-1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1 envelope (1/4 ounce) quick-rise yeast
• 1-1/2 teaspoons salt
• 1 teaspoon caraway seeds
• 1 cup milk
• 1/2 cup beer or nonalcoholic beer
• 2 tablespoons canola oil
• 2 eggs, lightly beaten
• 1 cup (4 ounces) shredded Gouda cheese
• Coarse salt

1. In a large bowl, combine 2 cups flour, sugar, yeast, salt and caraway seeds.
2. In a small saucepan, heat the milk, beer and oil to 120°-130°; add to dry ingredients.
3. Beat just until moistened.
4. Stir in enough remaining flour to form a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
6. Cover and let rest for 10 minutes.
7. Divide dough into 14 equal portions; roll each into a 20-in. rope.
8. Cover and let rest 10 minutes longer.
9. Twist into pretzel shapes.
10. Place on greased baking sheets; brush with eggs.
11. Bake at 350° for 15 minutes.
12. Brush again with eggs; sprinkle with Gouda and coarse salt.
13. Bake 12-15 minutes longer or until golden brown.
14. Remove to wire racks.
15. Serve warm.