Just Out

This publication includes previously unpublished first-hand accounts of conditions in Germany between September 1944 and May 1945.

A new book about my father Jupp Kappius and Operation DOWNEND has just been finished and is now available on Lulu. Bernard O’Connor, with whom we had the pleasure a few years back already, dived into primary and secondary sources to lay out the ins and outs of Operation DOWNEND in book format.

Last time, when he was researching the Tempsford Academy, we had very little help to offer, but this time around we could be of a little more assistance and help out with a little bit of translation and some odds and ends here and there. It is always to interesting to deal with primary sources, and this book even contains previously unpublished first-hand accounts of the situation in Germany during the last nine months of WWII, the kind of report that my father and the other ISK members wrote and sent to their ISK leadership in London, that is, to Willi Eichler who was exiled there at that time.

One little correction may be allowed here: On page 6 in the 4th paragraph, Mr. O’Connor mentions our website about Jupp Kappius and that it was built by Jupp’s granddaughter Anne Denney. While that surely makes me look younger, it is a casual error as I am, in fact, Jupp’s daughter. 🙂

Mamas Schokoladenkuchen

A dear friend from AR sent us this cake recipe, ‘Mama’ being her dear mother-in-law.

‘Mama’ was a German lady, and her chocolate cake recipe is still a family favorite.

Mamas Schokoladenkuchen


  • 2 sticks butter
  • 1 cup water
  • 1/2 cup cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1/4 tsp cardamom
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup kefir or buttermilk
  • powdered sugar to dust, if desired


Melt the butter in a sauce pan, then add water and cocoa powder.  Stir until smooth and set aside.

In a large bowl, mix flour, sugar, baking soda, cardamom and salt.  Add the liquid mixture from the saucepan, the eggs, and the plain kefir or buttermilk.

Blend well; the batter will look glossy.

Preheat oven to 350ºF and grease a 9×13″ cake pan.  If using a different cake pan, baking time will have to be adjusted.

Pour batter into the cake pan and bake for 25 – 30 minutes; the cake is done if an inserted wooden tooth pick or skewer comes out clean.

Let cool, then dust with powdered sugar.




It’s quick and easy to make your own gummies!

If you wish to make gummies yourself, all you need is jello, gelatin, water and a little time.



  • 1 box jello (3 oz), flavor of your choice
  • 3 envelopes of gelatin
  • 1/4 cup water


Mix the dry ingredients together in a saucepan.  Add water and stir until it resembles a dough.  Warm over medium heat until melted, then pour into molds or in a pie pan.  Refrigerate or freeze (takes about 10 minutes in the freezer), then unmold or cut into pieces with a knife or sharp cookie cutters, and serve.

Enjoy, and chew well!

Basic Sourdough Cookies

This humble, soft cookie is tasty, slightly tangy, and versatile.

Not sure about yours, but my sourdough is really going rather well in the warmer temperatures.  One day this past week I had plenty of bread already and was looking for something different to make with sourdough, and tried these cookies.  They were a success, so much so that I made another, slightly varied batch the next day.


Basic Sourdough Cookies


  • 1/2 cup (or 1 stick) butter
  • 1 cup brown sugar
  • 1 cup sourdough starter
  • 1 egg
  • 1 tsp vanilla extract
  • 1 3/4 – 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup salt

These are the basic ingredients, and the cookies are very tasty just like this.  For variations, add any of the following or experiment with what you like best:

  • chocolate chips
  • raisins
  • walnuts
  • coconut flakes
  • pecans


Cream sugar with butter, sourdough starter, egg and vanilla extract, in that order.  In a separate bowl, sift together the dry ingredients (minimum amount of flour, baking powder and baking soda, salt).

Mix the dry ingredients into the wet ingredients, then adjust the amount of flour necessary depending on how liquid your sourdough starter is, and how absorbent your flour, making a somewhat spongy dough.

Preheat oven to 350ºF and grease two baking sheets.

Drop dough by the teaspoon on the greased baking sheets, leaving a bit of space so the cookies can rise.  Bake for about 10 minutes.  Remove from baking sheet onto a rack and let cool.

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Basic Sourdough Cookies with Chocolate Chips

Lemony Cupcakes

Easy to make and just up our alley in terms of taste!

For this recipe you need two standard 12-cup muffin tins.

Lemony Cupcakes


  • 2 1/4 cup flour, sifted
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 5 tsp poppy seeds (we omitted them)
  • 3/4 cup (1 1/2sticks) unsalted butter at room temperature
  • 1 1/2 sugar
  • 2 tsp finely grated lemon zest
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 cups powdered sugar
  • 3 Tbl lemon juice
  • sprinkles of your choice


Mix all the dry ingredients together.  In a different bowl, beat the butter, sugar, and lemon together.  Add eggs one at a time and beat in.  Then add half of the flour mixture and mix it in.  Now add the milk and then the remaining flour mixture.  Mix until it is all blended well.

Preheat the oven to 325ºF.  Line two standard 12-cup muffin tins with paper.  Divide the batter evenly among the muffin cups, filling each three-fourth full.

Bake for about 18 to 20 minutes until golden brown and a wooden skewer inserted comes out clean.  Take out the pans and set them on a wire rack.  Let cool for a few moments, then take the muffins out of the tins and let them cool completely on the rack.

Now for the glaze:  Whisk together lemon juice and powdered sugar until the glaze has the right consistency, adjusting the amount of sugar as you go.  You don’t want it too thin so it doesn’t run off the cupcakes.  Sprinkle with sprinkles or other decoration right away, if desired, then let the glaze dry and harden for about 20 minutes.  And there’s that.  Enjoy!


Connie’s Baked Onion

Enjoy this episode of “Connie’s Camp Cooking” and glean various yummy recipes.

Lonnie and Connie from ‘Far North Bushcraft And Survival’ – they are located in Alaska – uploaded a campfire cooking video that we found both entertaining and informative.  Yesterday we tried the onion recipe and it turned out very delicious indeed.  Her sweet potato bread is next!

For her baked onion, Connie cuts the onion into wedges (as shown in the featured image), puts butter between the wedges and a bouillon cube in the middle, wraps and seals it all with aluminum foil and then just bakes it in the coals.  We did the same, but put the onion into the oven together with a bunch of oven potatoes and baked it all for an hour or so at 350ºF.

For the bread, Connie uses equal amounts of flour and cooked sweet potato (or pumpkin) mash and some salt, mixes it together until it can be rolled out or formed into patties, and then fries it in butter in a skillet.

But watch her do it, it’s much better than just reading about it.  And note her cobbler recipe that is printed in the video description.

Herbal Household Remedies: Mint

Most plants of the mint family have a wonderful fragrance and can be used in various ways. Check out this link to find out more.

Here is an interesting article on the OFA‘s website about mint and its uses.  If you have some in your yard, you know just how prolific all the mint family plants are.  Make use of them instead of fighting them as ‘weeds’!


How do you use extra mint leaves? Here are 12 marvelous uses for mint around the home and garden—from culinary to medicinal to mouthwash to bug repellent!

All images on this post are straight from the article we are linking to, only slightly edited

Applesauce Bread

This cake-like bread tastes wonderful with butter!

The same recipe works for Banana Bread: Simply substitute the applesauce for banana (you will need two medium sized ones), and omit the cinnamon from the dry ingredients.

Applesauce Bread


  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter
  • 2 eggs
  • 1 cup of apple sauce or mashed banana
  • 1/3 cup  milk
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup chopped nuts, if desired.  If omitting, add 1/4 cup more flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon (omit if making banana bread)



Heat oven to 350ºF.  Grease BOTTOM ONLY of a 9×5″ or 8×4″ loaf pan.

In a large bowl, beat butter until fluffy.  Beat in eggs; add applesauce (or banana), milk and vanilla.  Blend.

In a small bowl, combine the dry ingredients (flour, nuts if using, salt, baking soda, cinnamon) and mix well.

Add dry ingredient mixture to wet ingredient mixture and stir until just mixed.

Pour into greased pan and bake for 50 – 60 min.  The bread is done if an inserted toothpick comes out clean.

Let cool in the pan for about 5 minutes, then remove from pan and let cool completely.

For storage, wrap tightly and keep in the fridge.

IMG_3005 - Edited
The texture and look of all breads is determined by the flour you use. For this bread as for most everything we bake, I used freshly ground wheat flour. If you use all purpose flour, your applesauce bread will look a lot lighter than ours.

Sourdough Pancakes

Prepare the sponge the night before, and you can make fresh sourdough pancakes in the morning!

How’s your starter doing?  Mine took a while to mature, so to speak.  It really only started to get frothy this week, and it has been going for at least a month.  In the meantime, I have been baking with it regardless: There are plenty of recipes for baked goods with sourdough that you can use even if your starter doesn’t rise all that well yet, like the sourdough biscuits I posted recently.  Here is another such recipe: sourdough pancakes.

Sourdough Pancakes


  • 2 cups sourdough sponge (proofed batter; see below for instructions)
  • 1 1/2 cups flour
  • 1 Tbl sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 Tbl baking powder
  • 1 cup milk
  • 3 eggs, beaten
  • 1/4 cup melted butter



  1. Prepare the sourdough starter the night before, that is, take your starter from the fridge and measure out 1 1/2 cups.  Put into a bowl (preferably glass or porcelain rather than metal), add 1 1/2 cups of flour and 1 cup of tepid water.  Mix well.  Let sit over night, lightly covered; return the rest of the starter, if there is any, to the fridge.  In the morning, measure out 2 cups of starter for your pancakes into a mixing bowl and reunite the rest with your starter in fridge.
  2. Mix the dry ingredients (flour, sugar, salt, and leavening agents) together.
  3. Add the milk and the eggs to the two cups of proofed starter and mix well.
  4. Add the dry ingredients to the wet ingredients and mix well, then let rest for 15 minutes.
  5. Gently stir in the melted butter, then fry in batches like you would any other pancake.

Recipe courtesy of the Frugal Gourmet Jeff Smith.


Mans Best Friend: The Alaskan Klee Kai

These fluffy bundles of energy were bred to be smaller versions of huskies or malamutes.


From:  U.S.A
Up to 13 in (33 cm) for toy; 13-15 in (33-38 cm) for miniature; 15-17 in (38-44 cm) for standard
Up to 9 lbs (4 kg) for toy; 9-15 lbs (4-7 kg) for miniature, and 15-22 lbs (7-10 kg) for standard
Gray and white, black and white, shades of sable to red; dense to moderately long 
Grooming: Several times a week, maybe every other day
At least 2 hrs a day of exersize
K-9 Qualities: 
Loving and energetic

Families make the perfect pack for them!


This Alaskan breed was developed by Linda Spurlin and her family to be a companion-sized version of the Alaskan Husky. From the early 1970s through 1988, the Spurlins carefully selected dogs who met their high standards for appearance and soundness. In 1988, they made the Alaskan Klee Kai available to others.  Mrs Spurlin originally called her new breed the “Klee Kai,” but in 1995 the name was changed to Alaskan Klee Kai.


There are few health concerns with the breed. A bleeding disorder called Factor VII has all but been eradicated through thoughtful breeding practices. There have been a handful of reports of congenital heart defects and liver shunts. As with many small breed dogs, luxating patella issues are possible.

The AKC (American Kennel Club) has an article on the Alaskan Klee Kai.

Related Breeds:  Husky and Malamute.





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