INPUT ARTICLE: Article: Turn the oven on to 400F (204C). Get out 3 1/3 pounds (1.5 kg) fresh pork knuckle and rinse them off. Use paper towels to pat them dry. Rinsing the pork knuckles will remove some of the excess saltiness from the dish. Sprinkle the pork knuckles with salt and pepper and set them aside. Peel 3 small onions and slice them in half. You can use your favorite type of onion. Pour 3 tablespoons (45 ml) of water into a shallow oven-safe dish (such as a 9 x 13 x 2 or 22 x 33 x 5 cm dish). Spread 2 1/8 cups (520 g) of sauerkraut evenly across the bottom of the dish. Place the pork knuckles on the sauerkraut. Since the pork knuckles will release some fat, greasing the pan is optional. To make clean up easier, you could spray the pan with cooking spray before placing the ingredients in the dish. Place the onion halves and 2 bay leaves in the dish. Sprinkle the pork knuckles and sauerkraut with: 7 juniper berries 1 teaspoon (2 g) coriander 1 teaspoon (2 g) cumin 1 teaspoon (2 g) caraway Salt and pepper to taste Cover the dish with a lid and put it in the preheated oven. Bake the pork knuckles until the meat becomes completely tender. This should take about 2 hours. If the dish doesn't have a lid, cover the dish tightly with aluminum foil. If you'd like crispy South African-style eisbein, remove the cooked eisbein from the oven. Turn on your broiler to high and move the oven rack so it's 3 to 4 inches (7 to 10-cm) below the heat source. Put the eisbein on a baking sheet and set the rack under the broiler. Broil and turn the meat occasionally until the skin crisps up and becomes crackly. This should take 20 minutes. Remove the dish from the oven and transfer the eisbein to a serving plate. Scoop the hot sauerkraut on the side and serve the meal with boiled potatoes, mashed potatoes, or mashed peas. You can store the eisbein in an airtight container in the refrigerator for 3 to 4 days. Simply reheat the meat in the oven at a low temperature [no more than 350F (177C)] until it's hot throughout.

SUMMARY: Preheat the oven and wash the pork knuckles. Season the pork knuckles and cut the onions. Arrange the sauerkraut and pork knuckles in a dish. Add the onion and seasonings to the dish. Bake the eisbein for 2 hours. Broil the eisbein if you want a crispy skin. Serve the eisbein.

INPUT ARTICLE: Article: Once you've decided on a design, transfer the image onto your desired stencil material. Use a fine-tipped marker so your design is easy to see. Hold the paper or vinyl down with painter's tape to trace more precisely. To trace straight lines, use a metal ruler. If you make a mistake on the Mylar or vinyl, use rubbing alcohol and a soft cloth to wipe it off. This will prep your design for cutting. Again, use painter's tape to hold the design down. Position the paper or vinyl so the plastic borders it at least 1 inch (2.5cm) around the design. Much like using a vinyl cutter, creating a vinyl by hand requires careful weeding. Use a sharp utility knife to remove any parts of the Mylar or vinyl you do not want to be a part of the design. Take care when weeding intricate designs to avoid removing the wrong part. The sections you cut out will be where ink touches the fabric once you screen print your design. Keep this in mind while cutting. Rotate your stencil as you go for easy cutting. Apply an even layer of transfer tape to the back of your stencil. When you are ready to apply it to the screen, remove the backing and apply it to the silk screen as smoothly as you can. Place the design on the back end of your screen to keep your design protected from breaking while going through the machine.

SUMMARY: Draw or trace your design onto Mylar paper or vinyl. Secure the Mylar or vinyl to a stiff, transparent plastic (like acetate). Weed your design using an sharp knife. Attach your design to a silk screen.

INPUT ARTICLE: Article: Sift 1 1/4 cups of sifted cake flour (not self-rising), 3/4 tsp. of baking powder, and 1/2 tsp. of coarse salt. Scrape out the seeds and save them. Heat it just until bubbles appear around the edge. Then, remove it from heat. Then, let the mixture stand for 15 minutes to thicken. Use an electric mixer set on medium to whisk together 3 whole eggs, 3 egg yolks, and 1 cup of granulated sugar. Whisk the ingredients by hand until the sugar is dissolved and the mixture is warm. This should take about 5-6 minutes. Then, remove the bowl from heat. Rotate the tins halfway through. Continue to cook the cupcakes until the centers are solid -- you can test them by sticking a toothpick in the center of the cupcakes -- and the edges of the cupcakes are light golden brown. Then, transfer the tins to wire racks to cool the cupcakes completely. To make the syrup, stir together 1/3 cup of very strong coffee, 1 oz. of marsala wine, and 1/4 cup of granulated sugar until the sugar is dissolved. Let this syrup cool. Set an electric mixer on medium speak and whisk together 1 cup of heavy cream. Whisk together 8 oz. of mascarpone cheese and 1/2 cup of sifted confectioners' sugar until the mixture is smooth. Then, fold the whipped heavy cream into the cheese mixture until it's blended.

SUMMARY:
Preheat your oven to 325F (162C). Line standard muffin tins with paper liners. Sift together the cake flour, baking powder, and salt. Halve one vanilla bean lengthwise. Heat 1/4 cup milk and vanilla-bean pod and seeds in a small saucepan over medium heat. Whisk in 4 tbsp. of unsalted butter until it's melted. Whisk together the whole eggs, yolks, and sugar. Place the mixing bowl over a pan of simmering water. Bake the cupcakes for 20 minutes. Make the syrup. Make the frosting.