Recipezaar: German,Breakfast recipes

German Pancakes (From the Mennonite Treasury of Recipes)

Fri, 25 Apr 2003 20:03:40 -0400

These are very thin pancakes and they are a real favourite of my kids! I usually have to make a double recipe to make sure my husband and I will get some too! My kids love these and in Mennonite tradition these are eaten as a supper! Funny eh? -- posted by * Pamela *

Fastnachts (German Doughnuts)

Tue, 20 May 2003 20:06:55 -0400

This is a traditional German recipe, usually made on Shrove Tuesday to use up the lard before Lent begins. Don't worry, you can fry them in vegetable oil instead of lard! Either way, they're delicious! -- posted by Kree

Cherry Kuchen

Wed, 21 May 2003 20:06:17 -0400

This is my grandmother's recipe, and it was one of my favorite breakfast treats when I was growing up. Okay, so it still is! It's so easy, sweet, and delicious! -- posted by Kree

Budweiser Pancakes

Wed, 13 Aug 2003 20:04:44 -0400

I have not tried these but it seems like a very interesting recipe. I got this from the Budweiser site. -- posted by Gingerbear

German Apple Pancake

Wed, 15 Oct 2003 20:00:57 -0400

I love this pancake! Good apples to use would be Granny Smith, Jonagold or McIntosh. If you have access to heirloom apples, choose some that have some tartness to them. This recipe is adapted from "The Pancake Handbook". -- posted by Hey Jude

German Apple Pancake Zells

Tue, 28 Oct 2003 20:00:08 -0500

A light and puffy apple custard-like creation serving two and baked in a skillet. Great for breakfast, dessert and snacks. -- posted by sugarpea

Bauernfruhstuck, Metzger Style

Thu, 19 Feb 2004 19:59:57 -0500

If you search the web, you will find dozens of "Bauernfruhstuck" (Farmer's Breakfast) recipes. The wonderful thing is that most of them are different. In a farm household, breakfast fortifies the field workers for a hard day's work in the fields. My version has its roots in my mother's heritage as the daughter of an German immigrant farmer in Nebraska in the first half of the 20th Century. I have modified it to use at hand items and leftover potatoes. Essen Sie und genieen Sie! -- posted by JimAtWCU

Apple Puff Pancake

Tue, 23 Mar 2004 19:59:49 -0500

Served with vanilla icecream or whipped cream this is a high impact dessert! Definitely not for those on a low cholesterol diet, but worth every calorie!! Can also be made for brunch, just shake on a little icing sugar before serving instead of icecream/whipped cream. -- posted by Chefiebig

Cherry Dumplings

Mon, 27 Sep 2004 20:00:39 -0400

My Grandmother used to make this for my mother when she was a child, and my Mom made it for us, alot. It was requested very often in our household. I now make it for my daughter (and my husband) on a regular basis, at least once every two weeks. It is the ultimate in comfort food. My daughter loves it reheated for breakfast. Hope you all enjoy this age old recipe! -- posted by BlueHyacinth

Quark Sandwich Spread

Mon, 08 Nov 2004 20:00:01 -0500

This is a spread which is great on rice crackers. Quite good as a quickie snack. -- posted by Auntie Jan

Blenna (Raised German Pancakes)

Wed, 05 Jan 2005 20:02:13 -0500

This is in response to a request on the boards. This is from a German Russian cookbook put out by the American Historical Society of German Russians. German Russians were Germans who moved to Russia and then to the US. -- posted by Mysterygirl

Apple Puff Pancake

Wed, 16 Feb 2005 19:59:51 -0500

This is my absolute favorite breakfast recipe, and perfect when sprinkled with powdered sugar, plain, or spread with fruit. -- posted by banad

Quark-tasche ( German Cheese Pastry )

Sun, 17 Apr 2005 12:18:14 -0400

Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like. -- posted by flower7

German Chocolate Swirl Loaf

Fri, 29 Apr 2005 12:13:13 -0400

I haven't tried this, but I collect German Chocolate recipes since it is one of my dad's favorites, and I haven't seen anything like this one before. From Rhodes Bread. (Thawing time isn't included.) -- posted by Vino Girl

Hearty German Farmer's Breakfast (Bauernfruhstuck)

Tue, 03 May 2005 14:45:56 -0400

Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe-- you can sub or add ingredients as desired-- try ham, mushrooms, tomatoes, or chives. Delicious! Any leftovers you have make a wonderful breakfast the next day--reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go. -- posted by BecR

German-Style Crisp Potato Pancakes

Thu, 09 Jun 2005 20:46:25 -0400

Another of my favorite recipes from the Sunset International Cookbook. The original recipe called for peeled and chopped raw potatoes but I've never had good luck using raw potatoes for this recipe. Therefore my adaptation is to use leftover cooked (mashed) potatoes. Can be served as a main meal sidedish or for breakfast. -- posted by Cookgirl

German Pancake

Tue, 14 Jun 2005 14:09:48 -0400

I absolutely LOVE these! Traditionally served with lemon wedges - but MUCH better with lime! Easy to make, and great reheated! -- posted by Carambola

Kaiserschmarren (Emperors' Pancake)

Tue, 23 Aug 2005 20:29:22 -0400

A fairly simple pancake recipe using a blender or food processor. Posted for Zaar World Tour 2005. -- posted by Fairy Nuff

Chocolate Cherry Strudel

Fri, 02 Sep 2005 22:17:46 -0400

Recently began craving chocolate and went in search of recipes that might satisfy the urge without busting the points bank. This looked really good to me and worth sharing here. Have not tried it yet but plan to do so soon. -- posted by justcallmetoni

GingerBread Pancakes

Sat, 24 Sep 2005 15:06:35 -0400

Served in combination with lemon sauce and/or whipped cream, these are a delightful dessert or a breakfast splurge. Courtesy of Room at the Inn B & B in Colorado Springs. -- posted by Chef Kate

Easy "drop" Doughnuts

Fri, 30 Sep 2005 16:51:17 -0400

My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX -- posted by mama's kitchen

Cinnamon Coffee Cake - Kaffeekuchen

Fri, 30 Sep 2005 16:51:56 -0400

Another great German recipe! -- posted by mama's kitchen

Ruhrei.... Mennonite Scrambled Eggs

Tue, 04 Oct 2005 13:01:19 -0400

This is a different and delicious way to make Scrambled Eggs, my MIL used to make them this way and we loved them! Very creamy. She said originally they used to make eggs this way to stretch the eggs further when feeding a large family, now we just make them because we like them! From the Mennonite Cookbook. *Caution: These eggs are of a very creamy and different texture and need to be fully cooked and set through. -- posted by ~Leslie~

Apple Pancake

Mon, 21 Nov 2005 21:10:55 -0500

Yummy Apple Pancake from America's Test Kitchen! -- posted by kiwifuz

Hoppel Poppel

Tue, 04 Apr 2006 15:40:35 -0400

This is a German recipe - a farmer's omelet. I got it over 20 years ago from Southern Living (I think). This has been a family favorite since the recipe was introduced. -- posted by Linda N

German Apple Pancake

Mon, 22 May 2006 20:42:36 -0400

While not authentic, this is a wonderful & easy recipe for a baked apple pancake. -- posted by SusieQusie

Salzburger Nockerln With Preserves

Thu, 25 May 2006 16:32:40 -0400

Salzburger Nockerln, or "Salzburg Dumplings," is a sweet soufflé or omelet that resembles three or more golden church domes in a baking dish. It is an easy recipe that is great breakfast or brunch idea as well as a dessert. I make vanilla sugar by putting a vanilla bean in a container with sugar, it sits in my pantry.... you could either buy vanilla sugar already made or just add real vanilla extract to the sugar. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce. -- posted by NcMysteryShopper

Easy Apple Kuchen

Mon, 29 May 2006 21:07:29 -0400

According to old-world tradition, this yummy German cake may be served for either breakfast or dessert. The (yet untried) recipe is from Kraft Foods and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Hot Sausage and Mozzarella Roll

Mon, 29 May 2006 22:15:49 -0400

This is, hands-down, my favourite dish in my whole life! I can't pin point why, it just is. I used to love watching Mom prepare the dough. She can really work wonders with yeast dough. I eat mine with ketchup on top. This could easily be altered to fit into any ones tastes: Use your favourite sausages, add spices to the meat, add spices to the dough, sprinkle spices on top of the dough... endless opportunities! **Plan ahead, the sausage needs to cool. Chilling time for the sausage is not included. -- posted by Saturn

German/Swiss Egg Casserole

Thu, 01 Jun 2006 14:04:22 -0400

Adapted from the "Best of Friends" cookbook, this hearty casserole takes the tradional German caraway rye bread and Swiss cheese and combines them with hard boiled eggs, that are traditionally eaten with German beer. This can be made earlier and then baked later. -- posted by LAURIE

Brötchen (German Breakfast Rolls)

Thu, 01 Jun 2006 14:39:19 -0400

Posted for Zaar WT II '06 Time to cook includes time to rise. -- posted by Cynna

Bauernfrühstück-Farmers Breakfast Omelet

Fri, 02 Jun 2006 15:19:22 -0400

Posting this for World Tour 2006; this is a great light dinner for 2 or three people and it of course is a wonderful breakfast. Not for the diet conscious by any means :-P -- posted by JanetC-KY

Barossan Rote Grutze (Red Grape Sago Pudding)

Sat, 03 Jun 2006 06:46:33 -0400

(rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL) -- posted by Mischka

Berlin Krantz

Thu, 08 Jun 2006 22:13:25 -0400

Posted for RecipeZaar World Tour 2006, German Challenge. Number of servings is unknown... I guess it depends on how heaped your teaspoonfuls are LOL. Time is also a guesstimate, but includes refridgerator time. -- posted by kiwidutch

Laugenbrotchen (Pretzel Rolls)

Mon, 03 Jul 2006 20:11:45 -0400

These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker. -- posted by Chickee

German Apple Pancake

Wed, 12 Jul 2006 15:09:22 -0400

Actually more like an omelette/souffle than a pancake.Really good..... -- posted by KittyKitty

Hopple Popple German Breakfast Casserole

Thu, 24 Aug 2006 22:59:57 -0400

Eye opening breakfast casserole from an old German favorite. Add a slice of toast and a fruit salad for a hearty start to a busy Saturday! Or how about brunch? -- posted by Debber

Christmas Stollen, Maria's Way

Fri, 08 Sep 2006 19:04:08 -0400

Back in the 60's, we had a newly emigrated neighbor from Germany, who taught my DH how to make yeast bread--with THIS recipe. It has graced our Christmas morning table every year since--and 2 loaves hardly last for the next day. He usually makes them the week before and wraps in plastic wrap, puts in a plastic garbage bag, and freezes until Christmas Eve. Goes well with your favorite strata. -- posted by NurseJaney

German French Toast

Wed, 13 Sep 2006 19:54:08 -0400

This dish is also known as "Nur Auf Einer Seite Gerosteter Toast". -- posted by Konnie

Kartoffelpuffer (Potato Pancakes)

Wed, 20 Sep 2006 08:56:44 -0400

Just like Gramma used to make on the old wood-burning stove! Excellent to serve with bacon and eggs for breakfast or as a side-dish for a light supper during Advent. Similar to hash-browns ONLY BETTER! -- posted by Debber

Bavarian Pancakes

Mon, 09 Oct 2006 20:56:22 -0400

My grandma's recipe. These come out plate size and thin. You put any choice of toppings on and roll up and eat. This is a German heritage recipe. -- posted by WI Cheesehead

Dutch Baby Poofed Pancake

Sat, 28 Oct 2006 08:37:38 -0400

this is like a dessert, really -- very unusual, incredibly delicious and wickedly easy - taking just 5-10 minutes to blend and bake! for a sweet tooth, but very few calories... excellent for people wanting to eat smart AND scrumptious at the same time... -- posted by carrie sheridan

Pannekoeken

Mon, 20 Nov 2006 18:56:11 -0500

I've been making these since I was about 10--they're fool proof!!! -- posted by Chef #389742

Gingerbread Pancakes

Tue, 28 Nov 2006 15:15:28 -0500

Pancakes with the taste of the Christmas season. -- posted by Erv Kosch

Grandma's German Kolaches

Fri, 01 Dec 2006 13:58:10 -0500

She called it "Kuchen", but, er, it isn't. She was Swedish and learned German dishes from her German MIL....maybe something got confused in the translation. I don't know how long it takes to make these since it's been too long, but it must be around three hours, since there are three rises....short baking time. Number of kolaches is just an estimate as well. Please read through the entire recipe before making. -- posted by Debbie R.

Dutch Apple Pancakes

Mon, 19 Feb 2007 20:58:43 -0500

These are not your normal pancakes. Let them puff up as big as you want it just adds to the flavor and fun for young kids. This was a family favorite found in a vegetarian cookbook my mother had but we have our own variations. You'll probably want to make a double batch. -- posted by Chef #244897

Gramma's German Pancakes With Honey Butter

Mon, 26 Feb 2007 17:24:19 -0500

Gather the children when you pull these out of the oven--lots of oohs & aahs at the puffy cakes! My mother-in-law featured these on her restaurant breakfast menu, and usually makes them at least once when we're visiting. Serve with Honey Butter (below) or some warm fruit compote. -- posted by Debber

Dutch Baby

Fri, 09 Mar 2007 15:16:34 -0500

The perfect brunch or breakfast menu item. Bring it to the table as soon as it comes out of the oven. A dutch baby, or German Pancake, is a cross between a souffle and an omelet. You have to try it. -- posted by Matthew Molus

Cream Cheese Breakfast Buns

Tue, 03 Apr 2007 21:19:35 -0400

...but not only for breakfast. These little buns are great for breakfast, brunch or tea time. The goat cheese in this buns make the difference. Serve the buns with your favorite jam and some soft butter. And reserve yourself one, because they will disappear to soon. -- posted by Thorsten

German Lemon Oven Pancake

Wed, 30 May 2007 21:45:23 -0400

After I saw this recipe demonstrated on tv called "Zacherl einfach kochen!"while living in Germany, I had to give it a try. It was so yummy. On the show, they served the dish by chopping up the finished pancake and sauteeing in a skillet (turning it into Schmarrn, a popular German chopped pancake). However, we preferred this recipe straight out of the baking dish. This recipe calls for Huettenkaese, which is German for Cottage cheese. -- posted by HeatherFeather

Blueberry-Sage-Ginger Jam

Mon, 23 Jul 2007 22:02:45 -0400

This blueberry jam is flavored with fresh sage and freshly grated ginger. In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. -- posted by Thorsten

Strawberry-Lavender Jam

Mon, 23 Jul 2007 23:09:12 -0400

Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden. -- posted by Thorsten

Strawberry-Basil Jam

Tue, 31 Jul 2007 13:03:05 -0400

Strawberry and Basil are a wonderful combination. The sweetness of the strawberries goes well together with the herbal flavors of basil. The lime adds the freshness, which I like about this jam. I'm using here the "Super Gelling Sugar" from Dr. Oetker (German brand), which makes it possible to reduce the sugar amount to 1/3 of fruit weigth. -- posted by Thorsten

Lime Jam With Ginger and Vanilla

Tue, 31 Jul 2007 15:23:36 -0400

I love limes. Their fuityness is awesome. This jam catches the full flavor of lime. The dry white wine adds even more fruity notes. The ginger in here combines the fruit with s hint of delicate sharpness. It will be completed by vanilla, which holds the flavors all together without being recognized at first. This is true suummer jam, fresh and fruity. It is a bit of work, because you have to press out the juice of the limes, but it is worthwhile. I love it. Add some of this jam to a plain yogurt and you will have an awesome fruit yogurt. Wonderful on a slice of toasted bread. I could eat it as it is too. -- posted by Thorsten

Apricot and Poppy Seed Jam

Mon, 06 Aug 2007 16:56:16 -0400

A simple and delicious combination: fully riped apricots and poppy seeds. To make it fruity I used lime juice and Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam. -- posted by Thorsten

Gooseberry-Cardamom-Jam

Mon, 06 Aug 2007 18:00:46 -0400

Love it. Wished I had more gooseberries. As soon as I will get gooseberries I will make this jam again. For this jam I use Dr. Oetker's super gelling sugar 1:3. With this gelling sugar you only need 1/3 of the fruit weight to make the jam. -- posted by Thorsten

Mirabelle-Rosemary Jam

Tue, 07 Aug 2007 23:04:41 -0400

Mirabelles (also called sometimes yellow plums) are not as tart as plums can be. These small fruit goes well together with a herb like rosemary. To balance the flavors I add here vanilla, which helps to blend the flavors well without being dominating. To make it fruity I add lime juice and use again the Dr. Oetker's super gelling sugar 3:1. This sugar contains already pectin and you need on 1/3 of the fruit weight as additional sugar. The taste? I love it! -- posted by Thorsten

Nectarine-Coffee Jam

Thu, 16 Aug 2007 14:57:18 -0400

Something really addictive. The sweetness of the nectarines falvored by coffee. As I don't like to sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight. -- posted by Thorsten

Peach Jam Flavored With Rose and Cinnamon

Fri, 17 Aug 2007 17:11:17 -0400

Get a different twist for your peach jam by flavoring it with rose water and cinnamon. As I don't like too sweet jams I use "Dr. Oetker's Super Gelling Sugar 3:1" (German Brand). It already contains pectin and you can reduce sugar to 1/3 of fruit weight. -- posted by Thorsten

Dorsel's Goetta Variation No. 2 (Crock Pot)

Mon, 27 Aug 2007 11:20:31 -0400

Goetta is something like "Scrapple" that's not so greasy. It may be a German dish but in the U.S., it is very popular around Cincinnati, Ohio. Most folks I know eat it as an all-in-one breakfast dish with either syrup, gravy, or melted butter on it. The Dottie Dorsel Pinhead Oatmeal Company sort of set the standard for the recipe and this is a slightly modifide entry of their "alternative version" (non-onion version) of Goetta. -- posted by Bone Man

Potato Pancakes W/Katenspeck and Cheese (German)

Wed, 26 Sep 2007 19:53:38 -0400

Few things are more-identified w/traditional German cuisine than potato pancakes. This recipe from *Modern German Food* by Roz Denny takes your garden-variety potato pancake & expands it to include the flavors of ham & cheese. Katenspeck is from the word *Katen* & means "barn" in German, i.e. this ham is made farmhouse-style (cured, smoked & cooked). Roz's intro read: "Potato pancakes are a traditional Rheinland confection. Once it was mother who wielded the pan. Nowadays spec dys in bars & cafes are the ideal opportunity to sample this dish & there are street stalls selling them. The most famous is outside the Cologne railway station, so visitors have no excuse not to sample this delicacy! The pancakes are sometimes served w/applesauce, but this version w/chopped crispy Katenspeck, grated onion & cheese is always popular." Made me hungry just to think about it & the pic pushed me well over that hunger edge. (Pls see notes after prep Re cheese & cooking time). *Enjoy* ! -- posted by twissis

Fastnacht Kartoffel Kuchen - Potato Cake

Thu, 11 Oct 2007 01:50:51 -0400

Spicily sweet, this coffee cake comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Krum Kuchen - Crumb Cake

Thu, 11 Oct 2007 01:51:01 -0400

Delicious with your morning coffee, this recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kartoffelpuffer (Potato Pancakes)

Fri, 19 Oct 2007 23:40:33 -0400

A comfort food from the old country. -- posted by Molly53

Pfannkuchen - Dutch Pancake

Fri, 26 Oct 2007 19:45:55 -0400

Delicious and easy, this traditional recipe comes from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Kartoffel Pfannkuchen - Potato Pancakes

Wed, 31 Oct 2007 02:10:07 -0400

Easy and delicious. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Schnitzel Eierkuchen - Bacon and Ham Omelet

Wed, 31 Oct 2007 19:54:38 -0400

A hearty breakfast dish from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

German Pancake

Sun, 18 Nov 2007 04:26:17 -0500

This came out of the local paper in Klamath Falls, Oregon -- posted by Lavender Lynn

Luchows German Pancakes

Wed, 05 Dec 2007 02:36:28 -0500

My grandmothers -- posted by Bill From New Mexico

Spiced Christmas Gingerbread Coffee With Cognac Chantilly Cream

Wed, 12 Dec 2007 14:43:49 -0500

As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious. -- posted by French Tart

Weckmann

Thu, 03 Jan 2008 22:52:35 -0500

These "Man-shaped" breads are made especially for St. Martin's Day in Germany on November 11. -- posted by Mom2Rose

Strawberry Ravioli (Erdbeer-Ravioli)

Fri, 08 Feb 2008 20:00:15 -0500

Translated from the German Pillsbury site: Knack&Back® -- posted by Mom2Rose

Bauern Omelette (German Omelette)

Sun, 02 Mar 2008 21:25:22 -0500

Just a little something I found in a magazine. -- posted by Galley Devil

German Apple Pancakes

Thu, 22 May 2008 14:44:28 -0400

Almost like a cross between a north American pancake and a crepe. From Gourmet - originally published in 1952. -- posted by cookiedog

German Apple Pancake With Creme Fraiche

Tue, 27 May 2008 02:46:55 -0400

From Food Nation with Bobby Flay, Food Network. -- posted by Lainey6605

Potato Pancakes

Tue, 27 May 2008 02:47:13 -0400

From the Essence of Emeril. -- posted by Lainey6605

Oktoberfest Apple Strudel

Tue, 27 May 2008 23:56:31 -0400

Here is a version of Baking Illustrated's Quick Apple Strudel recipe which I used for a friend's annual Fall party. You can add nuts if you would like. -- posted by Mama Cee Jay

German Farmer's Breakfast

Wed, 28 May 2008 01:47:24 -0400

This is a hearty one-dish meal, the perfect comfort food for breakfast, lunch or dinner. Quick to make if you cook the potatoes the night before. or you can microwave them at the last minute, but that changes the consistency a bit. -- posted by puppitypup

Nora's Dutch Baby (German Oven Pancake)

Fri, 30 May 2008 01:33:20 -0400

A friend of mine took a picture of her food one day and posted it to a social site we are both on. I asked for the recipe and, with her permission, I'm posting it here to try one day soon. I didn't see one quite like this on Zaar so figured I would add it :) -- posted by Tom&Candy

Apple Puff Pancake

Thu, 05 Jun 2008 19:59:38 -0400

Super quick and easy. Can be a sweet breakfast or a fast dessert. Good Food Magazine, October 1986. -- posted by JackieOhNo!

Apple Kuchen Coffee Cake

Mon, 18 Aug 2008 02:08:54 -0400

Another betty crocker bisquick recipe. Enjoy! -- posted by swimmer175

German Buckwheat Pancakes

Fri, 05 Sep 2008 14:19:58 -0400

German pancakes are quite different from American pancakes. While I usually prefer the American ones, I love these crispy buckwheat pancakes which this part of Germany is famous for. As they used to be power food for country workers, they are not exactly diet-friendly ;-) But sometimes it's worth the sin. Traditionally they are served hot with applebutter, golden syrup and pumpernickel. My hubby loves it with green salad, fried onions and red currant jelly. I'm not sure about the servings you get with this recipe because I use to just throw together the ingredients by guess. Maybe the amount of dough will make more than five pancakes, so you should have some more sliced bacon on hand... Preparation time includes resting time. -- posted by Mia in Germany

Oven Crespella With Nutella Sauce

Sat, 20 Sep 2008 02:37:15 -0400

Source: Gourmet April 2008 -- posted by Mom2Rose

Easy-As-Autumn Apple Strudel

Thu, 06 Nov 2008 23:55:14 -0500

With home-grown apples from our trees out back, this is a great addition to the Saturday breakfast menu and the church coffee hour on Sunday morning! From the reverse-side of the October calendar page hanging in the office copy room. -- posted by Debber

Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)

Mon, 08 Dec 2008 18:11:52 -0500

This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader with Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :) -- posted by Brenda.

Weekend Apple Pancake

Thu, 11 Dec 2008 16:36:29 -0500

This is a deep dish breakfast or brunch treat, softer and more dense than a plain Dutch baby, stuffed with buttered apples and layers of custard over caramelized cinnamon sugar. So yummy.... I found the recipe on "The Kitchn" blog. -- posted by blucoat

Dutch Baby (Giant Baked Pancake)

Thu, 11 Dec 2008 16:48:31 -0500

These look and taste absolutely heavenly! It's great if you have guests or larger gatherings for breakfast or brunch as each pancake has 4-6 servings and, since it is baked, requires less work than regular pancakes. This delicious and impressive-looking recipe is from Sarah Kate, of "The Kitchn". It was a Christmas breakfast tradition in her family. It's also sometimes called a German Pancake and is quite similar to Yorkshire Pudding. If you want a sweeter recipe, increase the sugar to 3 tablespoons and add 1 teaspoon of vanilla. Batter needs to sit for a half-hour before baking. -- posted by blucoat

Bauernfrühstück

Mon, 15 Dec 2008 00:32:38 -0500

A traditional German breakfast - this has been eaten for breakfast in my family for at least 200 years. -- posted by Bekah_Goertzen

German Pancake, Northern Pacific Railway

Tue, 20 Jan 2009 12:55:00 -0500

This recipe is taken from a book "Dining Car Line to the Pacific" published in 1990. -- posted by Dan-Amer #1

German Hazelnut Waffles With Blackberry Cream

Mon, 09 Feb 2009 15:52:34 -0500

"Haselnusswaffeln mit Brombeercreme" from Germanfoods.org -- posted by Mom2Rose

German Crullers With Lemon Frosting

Mon, 09 Feb 2009 18:19:27 -0500

"Eberswalder Spritzkuchen" from Germanfoods.org - During the iron curtain years, when Germany was divided into two states, these crullers were made by many bakeries in what was then West Germany. Most people ate Eberswalder Spritzkuchen for decades with no idea that this pastry originated in an isolated German town at the eastern end of the German Democratic Republic close to the Polish border. As in the Rhineland, the celebration of carnival (also known as the crazy days before Lent) in Eberswalde is at the origin of this pastry. Before the invention of food additives, the beginning of Lent meant that all animal fat had to be used up, or it would go bad. This is why pastries like Eberswalder Spritzkuchen were invented. -- posted by Mom2Rose

Bobby Flay's German Pancake (Pfannkuchen)

Wed, 20 May 2009 14:02:31 -0400

Enjoy with sausage and syrup for breakfast, or for dessert with ice cream and caramel sauce. Note: Calvados is a dry, apple-flavored brandy however you may use apple cider, brandy or sweet cooking wine as substitute, -- posted by Galley Wench

German Pancake With Buttermilk Sauce

Thu, 16 Jul 2009 17:32:46 -0400

by Penny Chmura -- posted by RavynLoony

Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

Tue, 01 Sep 2009 11:29:31 -0400

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime! -- posted by Manami

Crispy Cinnamon Waffles

Thu, 08 Oct 2009 14:03:39 -0400

It takes a few steps to come up with the perfect waffle, but it's worth it. This is a simple recipe as far as ingredients go, and yet, the waffles taste great. We eat them with honey, milk caramel and apples, or simply powdered sugar. -- posted by Granddaughter 1

Mixed-Berry Dutch Baby

Tue, 03 Nov 2009 15:43:32 -0500

"A Dutch Baby, also known as a German pancake, is a mixture of eggs, flour and whole milk that gets baked in a heavy skillet until it becomes puffy and golden. In the terrific version here, Grace Parisi folds in fresh berries to create a wonderful summer dessert thats also great for breakfast." Recipe from Food & Wine July 2009. -- posted by JanuaryBride

So Easy and Tasty Apple Streusel

Tue, 29 Dec 2009 13:52:01 -0500

"Crisp fall apples, tossed in cinnamon and baked with delicious streusel. Almost as good as pie, with half the calories and it's in the oven in 10 minutes! Plus, it can be served warm with ice cream, and the smaller size means it won't be there to tempt you later. Enough for a small mini casserole dish that will serve 3-4 people. Double the recipe for an 8x8 pan, quadruple it for a 9x13 pan". Unless you double the batch and use a bigger pan, in which case, it's a great breakfast topping for oatmeal! Enjoy! Adapted from Penzey's spices and the intro is what they said about the recipe. A little history: In baking and pastry making, the term streusel (a German word meaning "something scattered or sprinkled", from the verb streuen, akin to the English verb 'strew') refers to a crumb topping of butter, flour, and white sugar (traditional German) that is baked on top of muffins, breads, and cakes (e.g. Streuselkuchen). Some modern recipes add various spices and occasionally chopped nutmeats. Although the topping is of German origin, it is sometimes referred to as Danish or Swedish. -- posted by Sharon123

Bite Sized Apple Pies

Tue, 29 Dec 2009 20:35:47 -0500

These cute and delicious mini apple pies are perfect for desserts, or holiday parties, or even breakfast! -- posted by Sharon123

Apple Streusel Muffins

Tue, 29 Dec 2009 20:37:52 -0500

These muffins are great grabbed straight out of the oven, warm with vanilla ice cream or with a steaming cup of coffee for breakfast. The addition of sour cream makes these muffins super moist, with a awesome rich flavor. This recipe makes two dozen muffins, which is a great because you can share with friends! Use your favorite apples, this recipe used Northern Spy. Honey Crisp are one of my favorite apples, along with Gala and Fuji. A tart apple would do well here too. Adapted from Celebrating Simplicity with Chef Stacy de Hass. -- posted by Sharon123

German Pancake (Also Called Dutch Baby)

Thu, 31 Dec 2009 03:04:25 -0500

The German pancake, also called Dutch Baby, is like a crepe crossed with a popover. It's ridiculously easy to make (the batter is made in under 2 minutes in a blender) and is always a crowd pleaser. Watching the pancake puff up before your very eyes is always entertaining. You can add fresh fruit to the batter, add it on top after baking ,or go crazy and do both! Then you have the option of topping it with the more traditional squeeze of fresh lemon juice and powdered sugar or simply drizzle on the maple syrup, for the syrup lovers. -- posted by P ROD

Recipezaar: German,Breakfast recipes

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