Germany: Our German Recipe Collection: Breads, Desserts and Goodies

Visitors please note: we'll soon be breaking many of these recipes out onto their own pages.

Already on their own pages and therefore removed from this one:

And here's the list of recipes on this page -- scroll down to find your favorite!

  • Roggenbrot (Rye Bread)
  • Gewurzplatzchen (Spice Cookies)
  • Spritzgeback (Spritz Cookies: for use with a cookie press)
  • Nusskipferl (Nut Crecents)
  • Mandel-halbmonde (Almond Crecents)
  • Sandtortchen (Sand Tarts)
  • Lebkuchen (spice Bars)
  • Pfeffernusse (Pepper Balls / Spice Balls)
  • Apfelpfannkuchen (Apple Pancakes)
  • Apfelstrudel (Apple Strudel)
  • Bayerische Vanillecreme (Bavarian Vanilla Cream)
  • Bayerische Erdbeercreme (Dtrawberry Barvarian)
  • Fladle Uberbacken (Swabian Pancakes)
  • Blitzkuchen Mit Apfeln (Apple Cake)
  • Tropfkrapfen (Drop Donuts)
  • Meersburger Kirschen-dessert (Cherry Desert Meeresburg)
  • Altdeutsche Brotchen (Old German Muffins)
  • Schwarzwalder Kirschtorte (Black Forest Cherry Cake, Black Forest Torte, Black Forest Gateau)
  • Franfurter Kranz (Frankfurt Crown Cake)
  • Streuselkuchen (Crumb Cake)
  • Rahmapfelkuchen (Apple And Rum Custard Cake)
  • Gugelhupf (Sweet or Savory Yeast-Raised Pan Bread)
  • Apfelquarkkuchen (apple And Cream Kuchen)
  • Haselnusstorte (Hazelnut Torte)
  • Obsttorte (Fruit Torte)
  • Weintraubentorte (Grape Torte)
  • Neujahrspretzel (New Year's Pretzels)
  • Pretzels or Brezels (Bread Pretzels)
  • Schokoladenpretzel (Sweet Chocolate Bread Pretzels)
  • Springerle (Molded Christmas Cookies)
  • Bayerischer Wurstsalat (Bavarian Sausage Salad) ** needs to be relocated
  • Braune Zucker Platzchen (Brown Sugar Cookies)
  • Gewurzplatzchen (Spice Cookies)
  • Spritzgeback (Spritz Cookies: for cookie press)
  • Mandel-halbmonde (Almond Crecents)
  • Springerle (Molded Christmas Cookies)
  • Baslerleckerli (Basel Honey Cookies)

 

MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Roggenbrot (rye Bread)
Categories: German, Breads
  Servings: 12
 
      2 pk Yeast; Active Dry
    1/2 c  Warm Water(110-120 degrees)
  1 1/2 c  Milk; Lukewarm
      2 T  Sugar
      1 t  Salt
    1/2 c  Molasses
      2 T  Butter
  3 1/4 c  Rye Flour; Unsifted
  2 1/2 c  Bread Flour; Unsifted
 
  Dissolve yeast in warm water.  In a large bowl combine milk, sugar, and
  salt.  Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of
  rye flour.  Use a wooden spoon to mix in the remaining rye flour.  Add
  white flour by stirring until the dough is stiff enough to knead.  Knead 5
  to 10 minutes, adding flour as needed.  If the dough sticks to your hands
  or the board add more flour.  Cover dough and let rise 1 1 1/2 hours or
  until double.  Punch down dough and divide to form 2 round loaves.  Let
  loaves rise on a greased baking sheet until double, about 1 1/2 hours.
  Preheat oven to 375 degrees F.  Bake for 30 to 35 minutes.
  Makes 2 round loaves.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Gewurzplatzchen (spice Cookies)
Categories: German, Cookies, Desserts
  Servings:  6
 
    1/2 c  Butter Or Margarine
    1/4 c  Shortening
      1 c  Brown Sugar; Firmly Packed
      1    Egg; Large
    1/4 c  Molasses
  2 1/2 c  Flour; Unbleached, Unsifted
    1/4 t  Salt
      2 t  Baking Soda
      1 t  Cinnamon
    1/2 t  Ginger
    1/2 t  Cloves; Ground
    1/2 t  Allspice; Ground
 
  Cream butter, shortening, and brown sugar thoroughly.  Blend in egg and
  molasses.  Sift together the remaining ingredients.  Stir into sugar
  mixture.  Shape dough into 3/4-inch balls.  Place 2 inches apart on
  greased baking sheets.  Flatten each ball with the bottom of a glass that
  has been greased and dipped into sugar.  Bake in preheated 350 degrees F.
  oven for 12 to 15 minutes.  Cool cookies on racks and store in airtight
  tins.
  Makes 4 dozen cookies.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Spritzgeback (spritz Cookies)
Categories: German, Cookies, Desserts
  Servings: 10
 
      1 c  Butter; (No Margarine)
    2/3 c  Confectioners' Sugar
      1    Egg; Large
      1    Egg Yolk; Large
      1 t  Almond Or Lemon Extract
  2 1/4 c  Flour; Unbleached, Unsifted
    1/4 t  Salt
    1/2 t  Baking Powder
 
  Beat butter and sugar until light.  Beat in egg, egg yolk and extract.
  Sift flour, salt, and baking powder; gradually add flour mixture to eggs.
  Chill dough 1/2 hour.  Press 1/4 of the dough into a cookie press.  Keep
  remaining dough chilled.  Shape cookies onto a greased baking sheet.  Bake
  in 400 degrees F. oven for 7 to 10 minutes or until done.  Cool on wire
  racks and store in airtight tins.
  Makes 4 to 6 dozen cookies.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Nusskipferl (nut Crecents)
Categories: German, Cookies, Desserts
  Servings: 10
 
      1 pk Yeast; Active Dry
      4 c  Flour; Unbleached, Unsifted
      1 c  Butter Or Margarine;Softened
      1 c  Sour Cream
      3    Egg Yolks; Large
MMMMM-----------------------------FILLING----------------------------------
      3    Egg Whites; Large
      1 c  Nuts; Ground
      1 c  Sugar; Or To Taste
      1 t  Vanilla
 
  Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough
  is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites
  until soft peaks form.  Fold in nuts, sugar, and vanilla.  Roll dough
  1/8-inch thick.  Cut out rectangles about 2 X 3-inches.  Spread with 1 t
  of filling.  Roll up jelly roll fashion.  Place on greased baking sheets
  and curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes,
  or until lightly browned.  Cool on wire racks and store in airtight tins.
  Makes 4 to 5 dozen crecents.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Mandel-halbmonde (almond Crecents)
Categories: German, Cookies, Desserts
  Servings:  8
 
      1 c  Butter Or Margarine
    3/4 c  Sugar
      1 t  Vanilla Extract
  1 1/2 t  Almond Extract
  2 1/2 c  Flour; Unbleached
      1 c  Almonds; Ground
           Confectioners' Sugar
 
  Beat together butter and sugar until very light and fluffy.  Blend in
  extracts.  Mix in flour and almonds.  Using about 1 T of dough for each,
  shape into logs and bend into crecents.  Place on greased cookie sheet.
  Bake 12 to 15 minutes at 350 degrees F until light brown.  While warm,
  roll crecents in confectioners' sugar.  Cool on racks and store in a
  tightly sealed container.
  Makes 3 dozen cookies.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Sandtortchen (sand Tarts)
Categories: German, Cookies, Desserts
  Servings: 24
 
  2 1/2 c  Sugar
      2 c  Butter Or Margarine
      2    Eggs; Large
      4 c  Flour; Unbleached, Unsifted
      1    Egg White; Large, Beaten
           Sugar
           Cinnamon
           Pecan; Halves
 
  Cream sugar and butter.  Beat in 2 eggs.  Gradually blend in the flour.
  Chill dough overnight.  Roll as thin as possible on well floured board.
  Work with 1/4 of the dough at a time.  Keep remaining dough chilled.  Cut
  into diamonds with a knife.  Place on greased cookie sheets.  Brush each
  cookie with beaten egg white.  Sprinkle with sugar and a pinch of
  cinnamon. Placd a pecan half in center of each cookie.  Bake in preheated
  350 degree F. oven for 8 to 10 minutes or until edges are light brown.
  Cool on cookie sheets 1 minute, then remove to wire racks.  Store in
  airtight tins.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Lebkuchen (spice Bars)
Categories: German, Cookies, Desserts
  Servings: 12
 
      1 t  Cinnamon
      1 t  Allspice; Ground
    1/4 t  Cloves; Ground
    1/2 t  Salt
  2 1/4 c  Flour; Unbleached, Unsifted
    1/2 t  Baking Powder
    1/2 c  Almonds, Ground
      1 t  Lemon Rind; Grated
      2    Eggs; Large
    3/4 c  Sugar
    3/4 c  Honey
    1/2 c  Milk
MMMMM---------------------------ALMOND GLAZE--------------------------------
      1 c  Confectioners' Sugar
    1/2 t  Almond Extract
      1 t  Rum
      1 T  ;Water
 
  Stir together the spices, salt flour, and baking powder.  Stir in the
  almonds and lemon rind.  In a separate bowl beat the eggs and sugar until
  a ribbon is formed when the beater is removed.  Stir in the honey and
  milk.  Gradually stir in the flour mixture; beat until smooth.  Spread the
  batter in an 11 X 17-inch jelly roll pan that is well greased and floured.
   Bake at 400 degrees F for 12 to 15 minutes, until the cake is done.
  While the cake is still warm, turn it out onto a wire rack.  To make the
  almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to
  2 T of water.  Beat until glaze is smooth and of the right consistency.
  Add more water to thin if neccessary.  Spread the warm cake with the
  almond glaze.  Cut cake into 1 X 2 1/2-inch bars while still warm.  Spice
  bars keep 6 to 8 weeks in a sealed container if not glazed.
  Makes 4 dozen bars.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Pfeffernusse (pepper Balls)
Categories: German, Cookies, Desserts, Holiday, Christmas
  Servings: 12
 
      4 c  Flour; Unbleached, Unsifted
      1 t  Baking Powder
      1 t  Cinnamon
      1 t  Cloves; Ground
    1/2 t  Mace
      1 t  Allspice; Ground
           Black Pepper; As Desired
  1 1/4 c  Honey
      2 T  Butter; (No Margarine)
      2    Eggs; Large
      1 c  Confectioners' Sugar
      1 t  Vanilla
           ; Water
 
  Sift flour, baking powder and spices together.  Heat honey and butter
  until butter melts.  Cool to lukewarm and beat in eggs.  Add flour
  mixture.  Chill dough 1/2 hour.  Shape dough into 1-inch balls.  Place on
  greased cookie sheet.  Bake at 350 degrees F. for 15 minutes.  Cool
  Cookies on wire racks.  Mix confectioners sugar, vanilla, and water to
  form a thin glaze.  Dip cookies in glaze and place on wire rack to dry.
  Store cookies in airtight tins.
  Makes 4 dozen cookies.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apfelpfannkuchen (apple Pancakes)
Categories: German, Fruits, Pancakes, Desserts, Cakes
  Servings:  4
 
    2/3 c  Flour; Unbleached, Unsifted
      2 t  Sugar
    1/4 t  Salt
      4    Eggs; Large, Beaten
    1/2 c  Milk
      2 c  Apple; Slices
    3/4 c  Butter Or Margarine
      2 T  Sugar
    1/4 t  Cinnamon
 
  Sift together the flour, 2 t sugar, and the salt.  Beat eggs and milk
  together.  Gradually add flour mixture; beat until smooth.  Saute apples in
  1/4 c of butter until tender.  Mixt 2 T sugar and the cinnamon together;
  toss with apples.  Melt 2 T butter in a 6-inch diameter, deep frypan.
  Pour in the batter to a depth of about 1/4-inch.  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.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apfelstrudel (apple Strudel)
Categories: German, Fruits, Desserts, Strudels
  Servings:  6
 
      6 c  Apples; Tart, Sliced
    3/4 c  Raisins
      1 T  Lemon Rind; Grated
    3/4 c  Sugar
      2 t  Cinnamon
    3/4 c  Almonds; Ground
      8 oz Fillo Leaves; 1/2 Box,Thawed
  1 3/4 c  Butter;(No Margarine),Melted
      1 c  Bread Crumbs; Finely Crushed
 
  Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds.  Set
  aside.  Place 1 fillo leaf on a kitchen towel and brush witl melted
  butter. Place a second leaf on top and brush with butter again.  Repeat
  until 5 leaves have been used, using about 1/2 c of butter.  Cook and stir
  bread crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4
  cup crumbs on the layered fillo leaves.  Mound 1/2 of the filling in a
  3-inch strip along the narrow end of the fillo, leaving a 2-inch border.
  Lift towel, using it to roll leaves over apples, jelly roll fashion.  Brush
  top of the strudel with butter and sprinkle with 2 T crumbs.  Repeat the
  entire procedure for the second strudle.  Bake the strudels at 400 degrees
  F. for 20 to 25 minutes, until browned.
  Makes 2 strudels, 6 to 8 servings each.
  NOTE:
  Frozen fillo leaves for strudel can be found at most supermarkets in the
  frozen foods sections.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bayerische Vanillecreme (bavarian Vanilla Cream)
Categories: German, Special, Desserts
  Servings:  6
 
      2 pk Gelatin; Unflavored
    1/2 c  ;Water, Cold
      9 T  Sugar
      1 T  Cornstarch
      2    Eggs; Large, Beaten
  1 1/2 c  Milk; Scalded
      1 c  Ice Cream; Vanilla
      1 t  Vanilla
      1 c  Cream; Heavy, Whipped
 
  Sprinkle gelatin over cold water to soften.  Heat to dissolve gelatin
  completely.  Mix together sugar and cornstarch.  Add eggs; beat for 2
  minutes.  Slowly add warm milk, beating constantly.  Pour into a 1-quart
  saucepan.  Cook over medium heat until custard coats a spoon.  Add gelatin
  and ice cream while custard is hot.  Cool until slightly thickened.  Add
  vanilla.  Fold in whipped cream.  Pour into a 1-quart mold.  Chill until
  set.  Unmold carefully and serve with a garnish of fresh fruits.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Bayerische Erdbeercreme (strawberry Barvarian)
Categories: German, Special, Desserts
  Servings:  6
 
      1 qt Strawberries; Fresh
    3/4 c  Sugar
      1 T  Gelatin; Unflavored,(1 env.)
    1/2 c  ;Water, Cold
      2 t  Lemon Juice
      1 c  Cream; Heavy, Whipped
 
  Slice strawberries and mix with the sugar.  Let stand until sugar
  dissolves.  Sprinkle gelatin over cold water.  Set stand 5 minutes, then
  heat gently until gelatin dissolves completely.  Add gelatin and lemon
  juice to sliced berries.  Fold in whipped cream.  Pour into a 1-quart mold
  or serving dish.  Chill until set.  Carefully unmold and serve.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Fladle Uberbacken (swabian Pancakes)
Categories: German, Pancakes, Desserts
  Servings:  6
 
  1 1/4 c  Flour; Unbleached
      3    Eggs; Large
    1/2 t  Salt
      2 c  Milk
      1 t  Vegetable Oil
     16 oz Applesauce; (1 can)
      4 oz Raisins
      1 t  Oil Or Butter;To Grease Dish
      2 T  Sugar
      3 T  Almonds; Sliced and Blanched
      1 T  Butter
 
  Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of
  milk.  Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a
  time).  Heat the applesauce and stir in the raisins.  Divide the sauce
  between the pancakes and spread over each top.  Roll up the pancakes like
  jelly rolls and cut each in half with a sharp knife.  Grease an ovenproof
  dish with oil or butter; place pancakes in the dish, setting them up on
  the cut edges.  Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced
  almonds.  Pour over the pancakes.  Dot with butter.  Place in a preheated
  375 degree F oven and bake for 40 minutes.  Serve immediately.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Blitzkuchen Mit Apfeln (apple Cake)
Categories: German, Fruits, Cakes, Desserts
  Servings:  6
 
      6    Apples; Medium, Tart
      2    Lemons; Medium, Juiced
      3 T  Sugar
      3 T  Butter
    3/4 c  Sugar
      2    Egg Yolks; Large, Divided *
    1/2    Lemon;Juiced And Peel Grated
      1 t  Baking Powder
  1 1/2 c  Flour; Unbleached
    3/4 c  Milk
      1 T  Rum
      2    Egg Whites; Large
      1 T  Butter; To Grease Cake Pan
      1 t  Vegetable Oil
      3 T  Confectioners' Sugar
 
  *  Do not put the egg yolks together as they will be used individually.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Peel apples, cut in half and core.  Cut decorative lengthwise slits in
  apples, about 1/2-inch deep.  Sprinkle with lemon juice and sugar.  Set
  aside.  Cream butter and sugar together.  One at a time, beat in egg
  yolks.  Gradually beat in lemon juice and grated peel.  Sift baking powder
  and flour together.  Gradually add to batter.  Blend in milk and rum.  In
  a small bowl, beat egg whites until stiff.  Fold into batter.  Generously
  grease a springform pan.  Pour in batter and top with apple halves.  Brush
  apples with oil.  Bake in a preheated 350 degree F. oven for 35 to 40
  minutes.  Remove from pan and sprinkle with confectioners' sugar.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Tropfkrapfen (drop Donuts)
Categories: German, Cakes, Desserts
  Servings: 10
 
    1/4 c  Butter; Softened
      1 c  Sugar
      2    Egg Yolks; Large, Beaten
      1    Egg; Large, Whole, Beaten
      4 c  Flour; Unbleached
      2 t  Baking Powder
    1/4 t  Nutmeg
    1/2 t  Baking Soda
    3/4 c  Butter OR Sour Milk
           Confectioners' Sugar
 
  Cream the butter and sugar.  Stir in egg yolks and whole egg; blend.  In a
  separate bowl, sift all dry ingredients except the confectioners' sugar;
  add to creamed mixture, alternating with buttermilk.  Stir to mix all
  ingredients.  Cook by dropping spoonsfuls of dough into 375 degree F deep
  fat.  Fry a few at a time, to keep fat temperature constant.  Turn to
  brown on all sides.  Drain on paper towels; sprinkle with confectioners'
  sugar.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Meersburger Kirschen-dessert (cherry Desert Meeresburg)
Categories: German, Fruits, Desserts
  Servings:  4
 
      1 lb Cherries; Tart, Fresh
      3 T  Kirsch
      6 T  Sugar
      2 T  ;Water
     12    Ladyfingers
      8 oz Cream Cheese; *
    1/2 t  Vaillla Extract
      2 oz Almonds; Ground **
      1 c  Cream; Heavy
MMMMM-----------------------------GARNISH----------------------------------
           Pistachio Nuts; Chopped
 
  *    Soften Cream Cheese to room temperature.
  **   Grind Almonds in the blender, if ground almonds are not available.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Wash and drain cherries.  Remove stones and reserve 8 whole cherries for
  garnish.  Place cherries in a bowl; add kirsch.  In a small pan boil 3 T
  sugar and the water for a minute to make a thin sugar syrup.  Add syrup
  to cherries; stir to blend.  Cover and let soak for 20 minutes.  Cut the
  ladyfingers in half, divide into 4 portions, and place in individual glass
  dishes.  Arrange cherries on top.  Thoroughly blend cream cheese, 3 T
  sugar, vanilla extract, and ground almonds.  Whip the cream and carefully
  fold it into the cream-cheese mixture.  Spoon over the cherries.  Garnish
  with the chopped pistachio nuts and whole cherries.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Altdeutxche Brotchen (old German Muffins)
Categories: German, Breads, Desserts, Fruits
  Servings:  4
 
    3/4 c  Butter Or Margarine
    1/2 c  Sugar
      2    Eggs; Large
      1 T  Rum
      1 t  Vanilla Extract
      3 T  Milk
    1/2 t  Cinnamon
      2 t  Baking Powder
  2 1/4 c  Flour; Unbleached
    1/4 c  Almonds; Ground
      1 T  Orange Rind; Grated
    1/4 c  Raisins; If Desired
 
  Cream butter and sugar.  Beat in eggs, rum, vanilla, and milk.  Mix
  cinnamon, baking powder, and flour.  Add flour mixture to butter mixture.
  Gently mix in almonds, orange rind, and raisins.  Pour batter into greased
  muffin tins, filling half full.  Bake at 375 degrees F. for 25 to 30
  minutes, or until browned.
  Makes 18 muffins.
 
MMMMM

This recipe has been moved -- please click on the link to view it: Schwarzwalder Kirschtorte (Black Forest Cherry Cake, Black Forest Torte, Black Forest Gateau)


MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Franfurter Kranz (frankfurt Crown Cake)
Categories: German, Special, Cakes, Desserts
  Servings: 10
 
MMMMM-------------------------------CAKE------------------------------------
      1 c  Butter; NO Margarine
  1 1/2 c  Sugar
      6    Eggs; Large *
  1 1/2 t  Grated Lemon Rind
      8 T  Rum
      4 t  Baking Powder
  3 1/2 c  Flour; Unbleached, Sifted
MMMMM-----------------------BUTTER-CREAM FILLING----------------------------
      1 c  Sugar
    3/4 c  ;Water
      6    Egg Yolks; Large
      1 T  Rum
      1 c  Butter;NO Margarine,Unsalted
MMMMM-------------------------PRALINE TOPPING------------------------------
      2 T  Butter
      1 c  Sugar
    1/2 c  ;Water
      1 c  Almonds; Blanched, Sliced
MMMMM--------------------------APRICOT GLAZE-------------------------------
    1/2 c  Apricot Jam
 
  *  Egg yolks must be beaten into the cake one at a time so keep the yolks
     seperated from each other.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CAKE:
  To prepare cake, cream butter and sugar until very light and fluffy, about
  5 minutes.  Beat in egg yolks, one at a time.  Mix in lemon rind and 2 T
  rum.  Sift baking powder and flour together.  Gently mix into the butter
  mixture.  Beat egg whites until stiff but not dry.  Gently fold the egg
  whites into the batter.  Pour into a well-greased 10-inch tube pan.  Bake
  in a preheated 325 degree F. oven for about 60 minutes or until the cake
  tests done.  Cool cake in pan for 10 minutes adn then turn out on wire
  rack to cool completely.  Slice cake crosswise into 3 layers.  Pour about
  2 T of rum over each layer.
  Butter-Cream Filling:
  For butter-cream filling, boil sugar and water to 238 degrees F. (soft
  ball stage).  Beat egg yolks until very light and fluffy, 5 to 10 minutes.
  While still beating the egg yolks, add the sugar syrup in a thin stream.
  Beat 5 minutes more, until very thick and doupled in bulk.  Slowly beat in
  the rum.  Beat the butter in a small bowl until soft and light.  Beat
  butter into the egg mixture a little at a time.  Continue beating until
  thick.  Chill until mixture can be spread.  If mixture is too soft, beat
  in additional butter.
  PRALINE TOPPING:
  While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch
  baking pan for praline topping.  Then in a 1-quart saucepan, boil sugar an
  water to 238 degrees F. (soft ball stage).  Stir in almonds; cook until
  mixture reaches 310 degrees F. or until syrup carmelizes.  Pour syrup into
  prepared baking pan.  When cool, break up praline and grind it in a
  blender for a few seconds.
  APRICOT GLAZE:
  Finally heat jam and press through a strainer or sieve to make apricot
  glaze.
  CAKE ASSEMBLY:
  To assemble cake, place bottom layer of cake on cake plate and spread with
  half of the butter cream.  Repeat with second layer.  Place third layer on
  top.  Spread top and sides of cake with apricot glaze.  Press praline
  powder onto glaze.  Any remianing butter cream can be used to decorate the
  top of the cake.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Streuselkuchen (crumb Cake)
Categories: German, Cakes, Desserts
  Servings:  6
 
MMMMM-----------------------------TOPPING----------------------------------
    1/4 c  Sugar
    1/4 c  Brown Sugar
      2 t  Cinnamon
      1 c  Flour; Unbleached, Unsifted
    1/2 c  Butter Or Margarine
MMMMM-------------------------------CAKE------------------------------------
  2 1/4 c  Flour; Unbleached, Unsifted
    1/4 c  Sugar
    1/4 t  Salt
      1 pk Yeast; Dry
    3/4 c  Milk
    1/2 c  Butter Or Margarine
      1    Egg; Large
 
  TOPPING:
  For topping, mix sugars, cinnamon and flour.  Cut in butter until mixture
  is crumbly.
  CAKE:
  To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl.
  Place milk and butter in a sauce pan and heat until very warm (120 to 130
  degrees F).  Gradually add to dry ingredients; beat 2 minutes.  Beat in
  egg and 1 cup flour.  Beat on high speed for 2 minutes.  Stir in enough
  flour to make a soft but stiff batter.  Spread batter into a well-greased
  9-inch square cake pan.  Sprinkle with topping.  Let rise in a warm place
  until double in bulk, about 1 1/2 hours.  Bake at 350 degrees F. about 45
  minutes or until done.
  Makes 1 9-inch square cake.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Rahmapfelkuchen (apple And Rum Custard Cake)
Categories: German, Cakes, Desserts
  Servings:  8
 
MMMMM------------------------------CRUST-----------------------------------
  1 1/2 c  Flour; Unbleached, Unsifted
      5 T  Sugar
      1 T  Lemon Rind; Grated
    2/3 c  Butter Or Margarine
      1    Egg Yolk; Large
      1 T  Milk
MMMMM-----------------------------FILLING----------------------------------
    1/2 c  Soft Bread Crumbs
      2 T  Butter Or Margarine; Melted
      4 c  Apples; Tart, Sliced
      1 T  Lemon Juice
    1/4 c  Sugar
    1/4 c  Raisins; *
    1/4 c  Rum
      3    Eggs; Large, Beaten
    1/3 c  Sugar
  1 3/4 c  Milk
 
  *    Soak raisins in 1/4 cup rum for 1/2 hour before using.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  CRUST:
  To make crust, mix flour, sugar, and lemon rind.  Cut in butter or
  margarine until mixture resembles coarse crumbs.  Add egg yolk and 1 T of
  milk; mix gently to form a dough.  Pat into bottom of a 10-inch Springform
  pan that has sides only greased.  Press dough up sides of pan for 1 inch.
  FILLING:
  Toss together bread crumbs and melted butter.  Spread evenly over pastry
  crust.  Toss apple slices, lemon juice, and 1/4 c of sugar.  Spread apples
  over crumbs.  Drain raisins, reserving rum, and sprinkle raisins over
  apples.  Bake in a preheated 350 degree F. oven for 15 minutes.  Beat eggs
  and sugar until thick and lemon-colored.  Stir in milk and reserved rum.
  Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F.
  until custard is set.  Cool completely before serving.  Do NOT remove
  springform pan until cool.
 
MMMMM

This recipe has been moved -- please click on the link to view it: Gugelhupf (Sweet or Savory Yeast-Raised Pan Bread)


MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Apfelquarkkuchen (apple And Cream Kuchen)
Categories: German, Cakes, Desserts
  Servings:  4
 
MMMMM-------------------------------CAKE------------------------------------
      1 pk Yeast; Dry, Active
    1/2 t  Salt
      4 T  Sugar
      2 c  Flour; Unbleached, Unsifted
    1/4 c  Butter or Margarine
    1/2 c  Milk
      1    Egg; Large
MMMMM-----------------------------FILLING----------------------------------
      3 c  Apples; Tart, Sliced
      1 T  Lemon Juice
      1 t  Cinnamon
    3/4 c  Sugar
      2 T  Flour; Unbleached
      8 oz Cream Cheese; Softened
      1    Egg; Large
 
  CAKE:
  Mix yeast, salt, 4 T sugar, and 3/4 cup flour.  Add butter to milk.  Heat
  until very warm (120-130 degrees F.).  Gradually add milk to flour
  mixture.  Beat for 2 minutes.  Add egg and 1/2 cup flour.  Beat with an
  electric mixer on high speed for 2 minutes.  Mix in enough flour to form a
  soft dough.  Knead for 5 to 10 minutes, until dough is shiny and elastic.
  Place in greased bowl and let rise for 1 hour or until doubled in bulk.
  Pat dough into well-greased 10-inch springform pan pressing the dough 1
  1/2 inches up the sides of the pan.
  FILLING:
  Toss apples with lemon juice, cinnamon, 1/4 cup sugar, and 2 T of flour.
  Arrange in rows on top of the dough.  Beat together cream cheese, 1/2 cup
  sugar, and egg.  Spread over apples.  Let rise in warm place for 1 hour.
  Bake at 350 degrees F. for 30 minutes.  Best when served warm.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Haselnusstorte (hazelnut Torte)
Categories: German, Cakes, Desserts, Tortes
  Servings:  8
 
      5    Eggs; Large, Separated
    3/4 c  Sugar
      6 T  ;Water
  1 3/4 c  Cake Flour; Sifted
      1 t  Baking Powder
  1 1/2 c  Hazelnuts (Filberts);Ground*
      1 t  Vanilla Extract
      2 T  Confectioners' Sugar
      1 c  Cream; Heavy, Whipped
           Fresh Strawberries,If Desire
 
  Beat the egg yolks and sugar until very light, about 5 minutes.  Slowly
  add the water.  Sift the flour and baking powder together.  Mix with 1
  cup of nuts.  Fold the flour mixture into the egg yolks.  Beat the egg
  whites until soft peaks form.  Gently fold the beaten whites into the
  batter.  Pour into a greased and floured 10-inch springform pan.  Bake at
  375 degrees F for 30 minutes or until cake is done.  Cool cake on a wire
  rack.  When completely cooled, split the cake into 2 layers.  Fold the
  vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the
  whipped cream.  Spread whipped cream between the 2 cake layers and on top
  of the cake.  Chill until serving time.  Garnish with fresh strawberries,
  if desired.
  *  Hazelnuts are available at most stores under the name of Filberts.
  They should be blanched.  To blanch, boil the nuts for 5 minutes and when
  they are cool enough to handle, remove the skins.  To grind, place about
  1/4 cup at a time in a blender, or chop as finely as you can with a sharp
  knife.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Obsttorte (fruit Torte)
Categories: German, Cakes, Desserts, Tortes
  Servings:  8
 
MMMMM------------------------------PASTRY-----------------------------------
      2 c  Flour; Unbleached
    1/4 c  Sugar
      1 c  Butter; NO Margarine, Unsalt
      2    Egg Yolks
MMMMM-----------------------------FILLING----------------------------------
      4 c  Fruit; Fresh, Canned, Frozen
    1/2 c  Sugar;If Fresh Fruit Is Used
    1/4 c  ;Water, If Needed
      2 T  Cornstarch
MMMMM--------------------------ALMOND COATING-------------------------------
      1    Egg White
      1 T  Sugar
    1/2 c  Almonds; Toasted, Sliced
MMMMM-----------------------------TOPPING----------------------------------
      2 T  Sugar
      1 t  Vanilla Extract
      1 c  Cream; Heavy, Whipped
 
  CAKE:
  Mix flour and sugar.  Cut in butter until mixture resembles coarse crumbs.
  Add egg yolks; mix to form dough.  Press dough into bottom and sides of a
  10-inch springform pan.  Dough should come 1 1/2 inches up the sides.  Bake
  in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is
  firm and light brown.
  FILLING:
  Drain canned or frozen fruit, reserving juice.  Crush 1 cup of fresh fruit
  to make juice.  Add sugar to fresh fruit and let stand 1/2 hour.  Drain
  juice and add water to make 1 cup.  Mix cornstarch and fruit juice.  Cook
  over medium heat until thickened.  Place whole fruit in baked pastry
  shell.  Pour thickened fruit juice over top.  Chill thoroughly.  Carefully
  remove torte from springform pan.
  ALMOND COATING:
  Beat egg white until foamy.  Gradually beat in the sugar.  beat until
  stiff peakes are formed.  Spread the meringue around the outside of the
  pastry shell.  Press in the almonds so that they completly cover the
  sides.
  TOPPING:
  Gently fold sugar and vanilla into whipped cream.  Spread over the fruit.
  Garnish with sliced toasted almonds, if desired.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Weintraubentorte (grape Torte)
Categories: German, Tortes, Desserts
  Servings:  8
 
MMMMM------------------------------DOUGH-----------------------------------
      2 c  Flour; Unbleached, Unsifted
    2/3 c  Sugar
    1/4 c  Butter Or Margarine
      1    Egg; Large
      1    Egg Yolk; Large
      1    Lemon; Grated Rind Of
    1/8 t  Salt
MMMMM-----------------------------TOPPING----------------------------------
      1 lb Grapes
      3    Egg Whites; Large
      6 T  Sugar
    1/2    Lemon; Juice Of
      4 oz Almonds; Ground
 
  DOUGH:
  Sift flour and sugar into a medium-size bowl.  Cut in butter or margarine
  until mixture resembles coarse crumbs.  Add egg, egg yolk, lemon rind, and
  salt; mix with a fork to form dough.  Cover dough and let rest in
  refrigerator 20 minutes.  Roll out dough into a circle; place in an
  ungreased springform pan.  Form a 1-inch high rim.  Bake in preheated 350
  degree F. oven for 10 minutes.
  FILLING:
  Meanwhile, clean and halve grapes, and remove seeds if necessary.  Beat
  egg whites until stiff; blend in sugar, lemon juice, and ground almonds.
  Carefully fold in the grapes.  Remove cake from the oven.  Fill baked
  cake shell with grape mixture, return to the oven, and bake for another
  30 minutes at 350 degrees F.  Remove cake from pan and cool on wire rack.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Neujahrspretzel (new Year's Pretzels)
Categories: German, Holiday, Special
  Servings:  2
 
      2 c  Milk
    1/2 c  Butter Or Margarine
      2 pk Yeast; Active, Dry
      2 t  Salt
    1/2 c  Sugar
      7 c  Flour; Unbleached
      2    Eggs; Large
      1 c  Confectioners' Sugar
           ;Water
      1 t  Vanilla Extract
    1/4 c  Almonds; Chopped
 
  Heat milk and butter until very warm (120-130 degrees F.).  Mix yeast,
  salt, sugar, and 1 cup flour.  Slowly beat into warm milk.  Beat for 2
  minutes.  Add eggs and 1 cup of flour.  Beat for an additional 2 minutes.
  Add enough flour to form a soft dough.  Knead until smooth and elastic,
  about 5 minutes.  Place dough in a greased bowl.  Let rise in a warm place
  until doubled in bulk, about 1 hour.  Punch dough down and let rise again
  until doubled. (1 hour more).  Divide dough in half.  Shape pretzel as
  follows:  Roll dough into a rope about 30 inches long and 1 1/2 inches in
  diameter.  Cross the ends leaving a large loop in the center.  Flip loop
  back onto crossed ends to form a pretzel.  Repeat with remaining dough.
  Place pretzels on greased baking sheets.  Let rise 15 minutes more.  Bake
  at 375 degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
  racks.  Mix confectioners' sugar, water and vanilla to form a thin icing.
  Spread icing on pretzels and sprinkle with chopped almonds.
  Makes 2 large pretzels.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Pretzels
Categories: German, Special
  Servings:  6
 
      1 pk Yeast; Active, Dry
  1 1/2 c  ;Water, Warm,110-120 Degrees
      1 t  Salt
      1 T  Sugar
      4 c  Flour; Unbleached
      1    Egg; Large, Beaten
           Salt; Coarse
 
  Dissolve yeast in warm water.  Add salt and sugar to yeast mixture.  Blend
  in flour and knead dough until smooth, about 7 to 8 minutes.  Cover and
  let dough rise until double in bulk.  Punch down.  Cut dough into small
  pieces and roll into ropes.  Twist ropes into pretzel shapes and place on
  greased cookie sheet. Using a pastry brush, bursh pretzels with egg and
  sprinkle with coarse salt.  Allow pretzels to rise until almost double in
  bulk.  Bake at 425 degrees F. for 10 to 15 minutes or until browned.  Best
  if eaten immediately.  If not, store in airtight container.
  Makes 12 6-inch pretzels.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Schokoladenpretzel (chocolate Pretzels)
Categories: German, Special
  Servings:  8
 
    1/2 c  Butter Or Margarine
    1/4 c  Sugar
      1    Egg; Large, Beaten
      1 t  Vanilla Extract
    1/4 c  Milk
    1/4 c  Cocoa
      2 c  Flour; Unbleached, Unsifted
MMMMM--------------------------COCOA FROSTING-------------------------------
      2 T  Cocoa
  1 1/4 c  Confectioners' Sugar
      2 T  Butter Or Margarine; Melted
    1/2 t  Vanilla Extract
 
  Cream 1/2 cup butter and the sugar until light and fluffy.  Beat in the
  egg, vanilla, and milk.  Sift cocoa and flour.  Mix into butter mixture
  until thoroughly blended.  Chill dough until firm enough to handle (about
  30 minutes).  Using 2 T dough, roll a rope about 12 inches long between
  your hands.  Shape into a pretzel as follows:  Make a loop bout 1 1/2
  inches in diameter by crossing the ends, leaving 1-inch tails.  Flip the
  loop down over the crossed ends.  Press firmly into place.  Place pretzels
  on greased baking sheets.  Bake at 350 degrees F. for about 10 minutes.
  Mak frosting in a small bowl.  Mix cocoa and confectioners' sugar.
  Gradually stir in butter and vanilla.  If frosting is too thick, thin with
  milk.  When pretzels are cool, spread with Cocoa Frosting.
  Make 2 dozen.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v7.01
 
     Title: Springerle (molded Christmas Cookies)
Categories: German, Cookies, Special, Christmas, Desserts
  Servings: 12
 
      4    Eggs; Large
      2 c  Sugar
      1 t  Anise Extract
  4 1/2 c  Cake Flour; Sifted
 
  *  NOTE:
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15
  minutes.  DO NOT underbeat.  Fold in anise extract and flour.  Roll dough
  3/8-inch thick.  Thoroughly flour springerle mold or rolling pin.  Press
  molds firmly to dough.  Cut cookies apart and place on greased and floured
  cookie sheet.  Let dry overnight at room temperture, covered with paper
  towels, or uncovered.  Preheat oven to 375 degrees F.  Place cookies in
  oven and immediately reduce temperature to 300 degrees F.  Bake for 15
  minutes. Cookies should not brown.  Store cookies 2 to 3 weeks to mellow
  flavor.  These cookies are very hard and may be used for dunking in
  coffee, tee or cocoa.  For Christmas, paint designs with egg yolk colored
  with food coloring.
  Makes 6 dozen.
 
MMMMM


 

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