Lemon-Caraway Brussels Sprouts
1 pound Brussels sprouts
grated rind of 1 lemon
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon Spice Barn Caraway Seed
1/2 cup sour cream

Remove outside and imperfect leaves and cut off a bit of the stem.  Rinse thoroughly in cold water.  Cook in a small amount of water until tender.  Drain.  Toss with melted butter.  Combine lemon juice and rind, caraway seed, and sour cream.  Place sprouts in serving dish and spoon on sauce.  

Herbed Cheese
16 ounces cream cheese
2 teaspoons chopped fresh chives
1 teaspoon Spice Barn Basil
1 teaspoon Spice Barn Caraway Seed
1 teaspoon Spice Barn Dill Seeds
fresh ground pepper

Combine cream cheese, chives, basil, caraway and dill seed.  Shape into a 5 inch by 1 inch patty; lightly coat top and sides with pepper.  Cover and chill several hours; garnish top with lemon wedges.  Serve with crackers.

Caraway Rice
1 cup water
3/4 cup chicken broth
3/4 cup long grain white rice
1 teaspoon Spice Barn Caraway Seed
1/4 teaspoon salt
1 tablespoon butter

Bring water, and broth to a boil. Stir in rice, caraway seed, and salt.  Cook until liquid is absorbed in a covered pan over low heat- about 20 minutes. Add butter and fluff with fork.  Serve, garnish with parsley if desired.

German Caraway Cabbage
1 teaspoon vegetable oil
2 cups onion, sliced
1 pear, cored and sliced
1 tablespoon sugar
3/4 cup water
3 1/2 cups red cabbage, sliced (about 1/4 head)
2 tablespoons apple cider vinegar
2 teaspoons Spice Barn Caraway Seed
salt and pepper

Heat oil in non-stick skillet over medium high heat.  Add onion; sauté 5 minutes. Add pear and sugar; sauté 2 minutes.  Add water and cabbage; stir.  Add vinegar and caraway seeds.  Bring to a boil; lower heat, cover and simmer 15 minutes.  Most of the liquid will be absorbed and the cabbage will be slightly firm.  Add salt and pepper to taste.

Caraway Rye Rolls
2 packages active dry yeast
1/2 cup warm water (110-115 degrees)
2 cups small curd cottage cheese, warm
1/2 cup sugar
2 eggs, beaten
2 tablespoons Spice Barn Caraway Seed
2 teaspoons salt
1/2 teaspoon baking soda
1 cup rye flour
3-4 cups all purpose flour

in a large mixing bowl, dissolve yeast in warm water.  Add the cottage cheese, sugar, eggs, caraway seeds, salt, baking soda, rye flour and 1 cup all purpose flour; mix well.  Gradually stir in enough remaining all-purpose flour to form a sticky batter (do not knead. Cover and let rise in a warm place until doubled, about 1 hour.  Stir dough down; turn onto a lightly floured board; divide into 24 pieces.  Place in well-greased muffin cup.  Cover and let rise until doubled, about 35 minutes.  Bake at 350 degrees for 18- 20 minutes or until golden brown.  Cool for 1 minute before removing from pans to wire racks.