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GERMAN SKILLET DINNER 1 tablespoon butter or margarine 1 [16 ounce] can sauerkraut, undrained 2/3 cup uncooked regular white rice 1 medium onion, chopped 1 pound ground beef chuck [or sausage] 1 1/4 teaspoon salt 1/4 teaspoon pepper 1 [8 ounce] can tomato sauce In a large skillet, heat butter. Spread sauerkraut over the butter, and sprinkle with rice and onion. Top with chuck or sausage, salt, pepper and tomato sauce. Cook covered, on low heat, 25 to 30 minutes. Takes about 20 minutes to make
You can substitute ground turkey, bratwurst, and even sausage for the ground chuck. |
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Apfelfannkuchen (Apple Pancakes)
Ingredients
2/3 c. Flour
2 tsp sugar
1/4 tsp salt
4 eggs
1/2 c. Milk
2 c. Apple slices
3/4 c. Butter or margarine
2 tbsp sugar
1/4 tsp cinnamon
Directions
Sift together the flour, sugar and salt.
Beat eggs and milk together.
Gradually add flour mixture; Beat until smooth.
Saute apples in 1/4 c.Butter until tender.
Mix 2 tbsp sugar and cinnamon together; Toss with apples.
Melt 2 tbsp butter in 6" Diameter, deep fry pan.
Pour in the batter to a depth of about 1/4".
When set, place 1/4 of the apples on top; Cover with more batter.
Fry pancake until lightly browned on both sides.
Keep warm.
Repeat the procedure 3 times, until all batter and apples are used.
Serve immediately |
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German Fruit Kuchen
Crust:
4 Tbs butter, melted
2 Tbs sugar
1 egg
1 c. flour
1 tsp baking powder
1/4 tsp salt , 1/4 c. milk
Filling:
4 cups fruit, sliced or cut into bite-sized pieces.
Streusel:
1 Tbs butter
2 Tbs flour (3 for rhubarb)
3/4 c. sugar (1 cup for rhubarb) Topping: seasoning according to fruit: cinnamon for apple and rhubarb, almond for peaches, lemon juice for blueberries - just sprinkle a little on top. Stir crust ingredients together with spoon. Using fingers, pat in bottom and halfway up sides of sprayed 8x11" Pyrex baking dish. Fill with fruit, sprinkle with streusel and add seasoning if desired. Bake for 40 min at 375°F. Fruit should be soft and crust golden. Cool. Can serve warm or at room temp. Serves 8-10. Can halve the ingreds for 9" pie plate. |
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German Apple Dumplings
8 oz plain flour
pinch of salt
4 oz butter
3 oz sugar
2 eggs, separated
2 T sour cream
4 small apples (either cooking or eating apples)
4 t jam (your desired flavor)
4 t flaked almonds Sift together flour and salt. Cut in butter until the mixture resembles fine breadcrumbs. Stir in sugar.
Add egg yolks and sour cream. Quickly knead to a smooth dough. Wrap in wax paper and chill for 45 minutes. Divide the dough into four equal portions.
Roll each section quickly to make a round of pastry.
Peel and core the apples and fill the center of each
round with them, add the jam and almonds.
Wrap the pastry into a square, pinching the top to seal.
Glaze with beaten egg white and bake at 350°F for 40 minutes in lightly greased baking pan. Serve 4
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German Potato Salad
6 potatoes
1 red onion (sliced in rings)
1/4 cup green onions (sliced)
1 can chicken broth
1/2 cup vinegar
2 Tbsp. olive oil
3 Tbsp. bacon pieces
1 Tbsp. sugar
1/2 tsp. garlic powder
salt and pepper to taste Boil potatoes whole with the peeling on. Remove peeling and slice into thick slices. Mix broth with vinegar, sugar, oil and spices. Layer potatoes with onion. Pour broth mixture over all. Chill. Over night is best. Add bacon just before serving. |
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German Pork Chops
2 (14-ounce) cans sauerkraut, drained and rinsed
2 teaspoons caraway seeds
4 pork loin chops (1/2-inch thick)
Pepper to taste
2 cooking apples, peeled, cored, and sliced
2 tablespoons raisins
4 teaspoons firmly packed brown sugar
4 tablespoons apple juice or water Preheat oven to 375°F. Grease shiny side of four sheets of heavy-duty aluminum foil. Place sauerkraut into a colander; press out excess liquid. Place 1/4 of the sauerkraut onto the center of each sheet of aluminum foil; sprinkle caraway seed over the top. Place pork chops onto top of sauerkraut and season with pepper. Arrange apple slices and raisins evenly over pork chops. Sprinkle each portion with 1 teaspoon brown sugar. Over each portion, spoon 1 tablespoon apple juice or water. To wrap, bring two opposite ends of aluminum foil up and over, making a double fold to seal tightly. Close both ends; seal tightly. Place packets onto a baking sheet and bake 1 hour or until thoroughly cooked; remove from oven. Carefully open packets and transfer pork mixture onto individual serving plates. Makes 4 servings. |
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Black Forest Cake: 
Ingredients:
=============== PASTRY:
1 2/3 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (butter-) milk
1/2 cup shortening
2 eggs
1 teaspoon vanilla
1/2 cup Schwarzwaelder Kirschwasser (I used home-made cherry liquor) FILLING:
1 cup sugar powder
1 pinch salt
1 can (0.5 liter) pitted cherries, drained
1 cup heavy whipping cream
1/2 teaspoon vanilla
1 tablespoon kirschwasser TOPPING
1 square semisweet chocolate, or remaining crumbs Cooking:
========== Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles (since I didn't have such paper, I just greased the pans). Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
Cream shortening and sugar until light and fluffy. Add eggs and beat well. Add vanilla. Add flour mixture, alternating with milk, beat until combined.
Pour into 2 round 8 inch pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper (if any) from under the cakes. Cut each layer in half, horizontally, making 4 layers total (as you can see from my picture, I chose not to cut the layers because they looked too fragile to cut them). Sprinkle layers with 1/2 cup Kirschwasser.
In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser. Add sugar powder, and a pinch of salt. Beat again. Spread first layer of cake with 1/3 of the filling (use 1/2 of the filling if you have only 2 layers instead of 4). Top with 1/3 (2/3) of the cherries. Repeat with the remaining layer(s).
Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate. Or you can use the remaining crumbs to sprinkle the sides of your Black Forest Cake. Now, get your cup of tea or coffee, and Guten Appetit! |
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Lebkuchen[1]
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
1 kg flour
0.5 kg honey
250 g sugar
50 g butter
4 eggs
200 g finely chopped almonds
50 g diced lemon
50 g diced orange
ground spices: ginger, cloves, cinnamon, anise seeds (1/3 tsp. each) Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Melt honey and sugar together, put spices into it and let the mixture cool. In a large separate bowl mix the other ingredients, add the honey mass, soft butter, and eggs.
Make a smooth dough which should stay in peace for about 24 hours (or more!). Roll out in a sheet 1/2 cm thick, pin with a fork in several places, and bake in the hot oven for about 12-15 minutes. Decorate with sugar glaze when still hot. Sugar Glaze
Mix 1 cup of powdered sugar with 1 egg-white and 1-2 teaspoon lemon juice.
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Lebkuchen[2] Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* 3-1/2 tbsp unpeeled almonds
3-1/2 tbsp hazelnuts
1-1/4 cup flour
1/4 cup + 1 tbsp sugar
a pinch of salt
1/2 cup + 6 tbsp butter, cold and cut into small pieces
2 egg yolks
5 packets vanilla sugar
1/2 cup powdered sugar
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Pour boiling water over the almonds, remove the skins and finely chop. Finely chop the hazelnuts. Sift the flour onto a large wooden board. Make a well in the flour and add the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead dough until it is smooth and pliable, but do not over knead. Wrap the dough in aluminum foil and let rest for 2 hours in the refrigerator. Preheat the oven to 375° F (200°C). Divide the dough and form into several pencil-thick rolls. Cut the rolls into 2 inch lengths and bend into crescent shapes. Place on cookie sheets and bake on middle rack until golden brown, about 10 minutes.
Stir the vanilla sugar and powdered sugar together in a shallow bowl. Carefully dip the still warm crescent cookies in the sugar.
Tip: to store the cookies so they won't break, stack them lengthwise between wax paper in a cookie tin.
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Saffron Buns (St. Lucia's Buns)
Ingredients:
1 1/2 cups milk
1 g saffron
50 g fresh baker's yeast
3/4 cup sugar
2/3 cup butter or margarine
5 cups all purpose flour
1 egg
1 cup raisins
a pinch of salt Cooking:
Melt butter or margarine in a pan and add the milk
and the saffron. Warm the mixture to the body temperature. Use a thermometer, the correct temperature (36.6 degrees C or 100 degrees F) is important! Pour the mixture over the finely divided yeast, then add the remaining ingredients (except for the egg and the raisins), which should have a temperature of 21-23 degrees C (72-75 degrees F).
Mix into a smooth dough. Cover the dough with a piece of cloth and let it rise for 30 minutes. Knead the dough, divide
it into 25-30 pieces and form each piece into a round bun. Let the buns rest for a few minutes, covered by a piece of cloth.Form each bun into a string, 15-20 cm long, then arrange the string in a suitable shape, e.g. like an S or a double S. Regardless of the shape, the ends of the string should meet. Press a few raisins into the dough.
Cover the buns with a piece of cloth and let them rise for 40 minutes. Whip the egg together with a few grains of salt and paint the buns with the mixture. Bake them for 5-10 minutes in the oven at 250 degrees C (475 degrees F) until golden brownish yellow. ------
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Hausfreunde (Friends of the House)
Ingredients:
4 eggs
1 cup + 4 tsp sugar
1 cup + 4 tsp baking chocolate
1 cup + 4 tsp chopped almonds
1 cup + 4 tsp raisins
1 cup + 4 tsp flour
1/4 tsp baking powder Icing:
1/2 cup milk
2 tbsp powdered sugar Cooking:
Beat the eggs with the sugar till foamy. Add the remaining ingredients one by one, ending with the flour. Spread dough on a large greased baking pan with 1" sides (this recipe makes bar cookies). Bake at 300° F for 20-30 minutes. When done, ice with a mixture of milk and powdered sugar. Let cool and cut into quarters. Stored in a cookie tin and refrigerated, these bars keep for quite a while. -----------
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