Recipezaar: German,Historical/Traditional recipes

Sausage and Sauerkraut Pot

Sat, 27 Jul 2002 00:35:45 -0400

When I was a kid, I hated kraut. My mom popped it straight out of the can. Then I learned that I could make kraut that I could actually like. Come try some of my kraut. You'll like kraut too! -- posted by Sue L

German Butter S cookies

Mon, 29 Jul 2002 19:36:25 -0400

My mom used to make these German cookies around X-mas time every year. Awesome! They are also great year round. -- posted by Suzette Smith

Jagerschnitzel (Hunter's Schnitzel)

Mon, 05 Aug 2002 19:36:46 -0400

We enjoy this tremendously. -- posted by GinnyP

Apfel Kuchen

Sun, 15 Sep 2002 17:31:27 -0400

Apple topping for coffee cake. This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782 -- posted by Charlotte J

Crumb Topping for Coffee Cake

Sun, 15 Sep 2002 17:31:50 -0400

This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. -- posted by Charlotte J

Butter Topping for Coffee Cake

Sun, 15 Sep 2002 17:32:02 -0400

This recipe is from Florence Popp, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. -- posted by Charlotte J

Coconut Topping for Coffee Cake

Sun, 15 Sep 2002 17:32:12 -0400

This recipe is from Mrs. Albert Heeszel, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. -- posted by Charlotte J

Cheese Topping for Coffee Cake

Sun, 15 Sep 2002 17:32:15 -0400

This recipe is from Mrs. Wm. Oberndorfer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. -- posted by Charlotte J

Nut Topping for Coffee Cake

Sun, 15 Sep 2002 17:32:18 -0400

This recipe is from Mrs. Edmund Mueller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782. -- posted by Charlotte J

German Onion Pie (Zweibelkuchen)

Fri, 20 Sep 2002 23:48:12 -0400

This recipe is from Jeff Smith's The Frugal Gourmet on our Immigrant Ancesters. Try it, it's great. -- posted by Miss Annie

Crusted Asparagus (Uberkrustete Spargel)

Tue, 24 Sep 2002 22:53:16 -0400

AWESOME asparagus dish that I make often! This is a German dish I found at a world wide recipes site several months ago. -- posted by spatchcock

Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)

Tue, 24 Sep 2002 22:53:40 -0400

-- posted by spatchcock

Bavarian Cucumber Salad

Tue, 01 Oct 2002 21:46:31 -0400

This salad is so easy to throw together and can be made a few hours ahead of time. When my German aunt serves it, she usually does two or three other traditional salads and puts together a little salad plate for each guest as a starter to the meal. -- posted by Sackville

German Plum Cake

Tue, 01 Oct 2002 21:46:53 -0400

This cake is actually known as Zwetschgendatschi in Bavaria, where it is most popular. Roughly translated from Bavarian to German, it would be called Pflaumenkuchen or plum cake in English. BUT Zwetschgen aren't ordinary plums, a Datschi isn't really a Kuchen, and a Kuchen is most definitely not a cake! Or at least not a tall, spongy cake -- it's flatter. Ideally, for this dessert you want the slightly tart Italian plums. If you do have to use another type of plum, be careful the variety you choose isn't too juicy. -- posted by Sackville

Sauerbraten

Wed, 02 Oct 2002 21:54:54 -0400

This is an "old fashioned" recipe for Sauerbraten which requires a long (5 day) marinading time. The meat is very tender with that old fashioned flavor (like grandma made). True comfort food! -- posted by Dee514

German Dark Rye Bread

Wed, 16 Oct 2002 22:05:01 -0400

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough together with a "light" rye dough (Recipe # 43286), before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a wonderful dark rye bread! (90 minute prep time includes rising time). -- posted by Dee514

Light (Seedless) Rye Bread

Wed, 16 Oct 2002 22:05:07 -0400

This is one of 2 rye bread recipes I posted in answer to a request for a "marbled rye" bread. My suggestion for making the "marbled rye" is to knead the dark rye dough (Recipe # 43285) together with a light rye dough, before shaping the loaves. (Of course that will make 4 loaves, since each recipe makes 2 loaves).This recipe makes a delicious light (seedless) rye bread! (110 minute prep time includes rising time). -- posted by Dee514

Cooking Dough

Wed, 16 Oct 2002 22:13:29 -0400

Dough to use in my grandmother's German recipes. -- posted by Rhonda Scheurer

Fleish Noodles

Wed, 16 Oct 2002 22:13:32 -0400

One of my grandma's german recipes. She pronounced this "Flysh-nood-luh". -- posted by Rhonda Scheurer

Those Deep Fried Things

Wed, 16 Oct 2002 22:13:36 -0400

One of my grandma's german recipes. Our whole family called them "Those Deep Fried Things", in spite of my grandmother's best efforts to rename them to something like "meat pies", or whatever. -- posted by Rhonda Scheurer

Pork and Sauerkraut Goulash

Sun, 27 Oct 2002 22:07:22 -0500

A special goulash that's really not much work - very tasty and full of old fashioned flavor! Home style cooking at its best. :) -- posted by Julesong

Smoked Pork and Sauerkraut (Crock Pot)

Thu, 14 Nov 2002 20:02:00 -0500

Hearty, tasty meal-in-a-pot. Great dish to make on a cold winter day. You can add quartered potatoes to it for a complete meal. -- posted by papergoddess

German Liverwurst Dip

Sat, 16 Nov 2002 20:06:02 -0500

For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents. -- posted by Julesong

Roast Veal with Cream Sauce (Kalbsbraten mit Sahnesosse)

Fri, 22 Nov 2002 20:07:48 -0500

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). This is a wonderful dish, and appeals even to those who are not fond of "German food". *Cooking time depends on the weight of the veal. I posted it as "25 minutes" (meaning about 25 minutes per pound of veal), because Zaar wouldn't let the post go through without a specific "cooking time". -- posted by Dee514

Light Dortmund Beer Soup (Dortmunder Bier Suppe)

Fri, 22 Nov 2002 20:08:43 -0500

This recipe was posted in reply to a message board request. It is from the "Choice Common Markets" cookbook, West Germany section (1973). -- posted by Dee514

Quark (German Cheese)

Sun, 08 Dec 2002 00:05:31 -0500

A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request. -- posted by Dee514

German Meatloaf (Falscher Hase) "False Hare"

Mon, 09 Dec 2002 20:09:57 -0500

This is a "traditional" recipe which uses ground beef, ground pork and ground veal. -- posted by Dee514

German Meatloaf (2)

Mon, 09 Dec 2002 20:10:11 -0500

This is my M-I-L's recipe for "German Meatloaf". She is Polish, so I'm not sure exactly how "German" it is, LOL. Posted in reply to a message board request. -- posted by Dee514

Cinnamon Buns (Famous PA Dutch Sticky Buns)

Thu, 12 Dec 2002 20:13:34 -0500

This is a wonderful Amish recipe. I sometimes add chopped walnuts in with the filling. YUMMY :) -- posted by Karen=^..^=

Rheinlander Restaurant Cheese Fondue

Fri, 03 Jan 2003 20:05:47 -0500

The Rheinlander is a wonderful German restaurant in Portland, Oregon. Their fondue brings customers back again and again. -- posted by Juliesmom

Grandma's Potato Puffs

Fri, 03 Jan 2003 20:20:02 -0500

This is a very old family recipe. These are light - kind of taste like a cross between a potato pancake and a doughnut. Could also be served with powdered sugar instead of the syrup if you wanted. Just plain, old-fashioned German comfort food. -- posted by Mysterygirl

Klare Ochsenschwanzsuppe

Mon, 13 Jan 2003 20:11:28 -0500

Clear oxtail soup is a classic German recipe. -- posted by Charlotte J

Holunderbeersuppe mit Apfeln

Mon, 13 Jan 2003 20:13:28 -0500

Elderberry and Apple Soup. I can't wait for spring to pick our elderberries and give this soup a try. Servings is a guess. -- posted by Charlotte J

Wonderful Homemade Kaiser Rolls!

Thu, 16 Jan 2003 20:13:32 -0500

Delicious rolls! I made these today, the kneading process was a great outlet for life's daily stresses! :) Prep and cook times are approximate. -- posted by ChipotleChick

Nuss Dreiecken (Nut Triangles)

Tue, 21 Jan 2003 20:12:38 -0500

This a great German "cookie" that was a staple for holidays in my Grandma's home -- posted by Tish

Rouladen

Fri, 24 Jan 2003 20:07:00 -0500

My father served in the Army in Germany many years ago. This is one of the recipes my mother brought back with her. If you don't like dill pickles, you can subsitute sweet; if you don't like carrots, substitute squash, and so on. My mom said that some families just used a thin dill spear in each rouladen. For even more German experience, serve gravy over spatzle. -- posted by wildheart

Gulaschsuppe

Tue, 28 Jan 2003 20:15:34 -0500

Goulash Soup, a German recipe submitted via request. -- posted by Charlotte J

White Asparagus in White Sauce

Wed, 05 Feb 2003 20:08:25 -0500

. -- posted by Mimi Bobeck

Rotkrautsalat (Red Cabbage Salad)

Fri, 21 Feb 2003 20:06:20 -0500

. -- posted by Mimi Bobeck

Rote Rubensalat (Red-Beet Salad)

Fri, 21 Feb 2003 20:06:27 -0500

. -- posted by Mimi Bobeck

Roggenbrot (Rye Bread)

Fri, 21 Feb 2003 20:06:45 -0500

Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE, AUTHENTIC Rye bread - it's going to taste different from what you buy packaged in the store that was mass produced in a factory, please remember that. Just wanted to let everyone know before you invest money and time into this what to expect. Thanks! -- posted by Mimi Bobeck

Rindfleisch-Eintopf (Beef Stew)

Fri, 21 Feb 2003 20:07:00 -0500

. -- posted by Mimi Bobeck

Pretzels

Fri, 21 Feb 2003 20:07:33 -0500

. -- posted by Mimi Bobeck

Neujahrspretzel (New Year's Pretzels)

Fri, 21 Feb 2003 20:07:52 -0500

. -- posted by Mimi Bobeck

Frische Tomatensuppe (Fresh Tomato Soup)

Fri, 21 Feb 2003 20:10:17 -0500

. -- posted by Mimi Bobeck

Krauterfladenbrot

Fri, 09 May 2003 20:06:18 -0400

Posted by request - not tried yet but surely great. Serve with a spread from sour cream, bacon, grated cheese, onions and vegetables. -- posted by Clara12

Pfaffenglueck ("Parson's Luck") German Cold Pizza

Thu, 15 May 2003 20:10:23 -0400

This is a modern(relatively speaking) version of a Medieval Germanic recipe. While living in Germany, I first tried these unusual cold pizza-style open face sandwiches at a fair in Bonn while celebrating the "Rhine in Flames." Clara12 has a recipe posted on Recipezaar for homemade Krauterfladenbrot recipe #61947 ,the herbed flatbreads used as the "crust" in this recipe(which I have tried and used in this recipe successfully). You may also use any herb flecked soft, doughy flatbread that you have available - they should be rounds the size of a pita bread. Heck - you could probably get away with using an uncut pita(in which case use the whole pita as your crust for each -don't split) if that's all you have available - I'd go for honey wheat flavor, if so. Please try to use sweet onions in this as regular onions can be a little too strong - you will be eating the onions raw, so it is up to you how much oniony sharpness you prefer. Try to cut the onions as wafer thin as possible and then into slivers. Please use real bacon and fresh herbs - although there is a brand(Hormel) of real bacon that comes precrumbled in a bottle that may use(not Bacon Bits). Measurements are estimates - season these to your liking. Cook time is chilling time for the onion sauce - there is no actual cooking involved. -- posted by HeatherFeather

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

Roasted Asparagus With Lemon

Thu, 24 Jul 2003 20:05:03 -0400

. -- posted by Mimi Bobeck

Gehacktes Rinderschnitzel

Wed, 30 Jul 2003 20:02:30 -0400

This wonderful name simply means "Chopped Beef Patties". An ancestor to the hamburger, no doubt, with far more character and personality than its' degenerate offspring. -- posted by Jenny Sanders

Homemade Mettwurst

Tue, 26 Aug 2003 20:02:35 -0400

This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time. -- posted by Missy Wombat

Mom's German Potato Salad

Mon, 06 Oct 2003 20:00:11 -0400

This German Potato Salad recipe has been in my family for generations! I don't think a year of my life has passed when I haven't had this at a family gathering. This is the version that my mom perfected, although you can add more or less sugar according to your tastes. -- posted by Kree

Vanillekipferln (German almond crescent cookies)

Sun, 07 Dec 2003 20:00:54 -0500

This is an authentic German recipe that I wrote down a few years ago. I think it's from a German baking magazine. They are a must here in Germany. Very nice at Christmas. My kids gobble them up almost as fast as I make them. Try them, you won't be disappointed. Prep time does not include chilling time. -- posted by liebe mutti

Authentic German Onion Pie (Schwabischer Zwiebelkuchen)

Mon, 26 Jan 2004 20:00:22 -0500

By request, the REAL German onion pie, Schwabisher version. The other one is Frankischer. Translated from the original German. Recipe from my German husband's family. Served with "early wine" during harvest season. -- posted by Polar Bear

Grebbel

Tue, 02 Mar 2004 20:00:27 -0500

This is a german roll recipe that my grandmother always served on New Years day. -- posted by Crazychef jeys

German Rotkohl - Spiced Red Cabbage With Apples and Wine

Sun, 16 Jan 2005 20:00:12 -0500

This traditional German Rotkohl with red cabbage, apples, aromatic spices and wine is sure to please! A family favorite. Wonderful served with holiday roast turkey, beef, or ham dishes. For a delicious & traditional European feast serve the Rotkohl with recipe #106298 #106298, recipe #344842 #344842, Schnitzel, Sauerbraten, or Swedish Meatballs, along with boiled new potatoes or buttered spaetzle noodles sprinkled with fresh snipped parsley. A great make-ahead dish that freezes & reheats beautifully, and actually tastes best after flavors have had a chance to marry (a day or two after cooking). I like to make two batches at a time, one for now and one to freeze for future meals. I hope you enjoy as much as we do. Adapted from the book "Aquavit and the New Scandinavian Cuisine" by James Beard Award-Winning Chef Marcus Samuelsson. -- posted by BecR

German Chocolate Cupcakes With Caramel Icing

Sat, 30 Apr 2005 22:29:19 -0400

From Cooking Light (May 2005). -- posted by Vino Girl

Potato Gratin With Mustard and Gruyere Cheese

Thu, 14 Jul 2005 14:05:17 -0400

A former co-worker of mine hosted an Octoberfest party a few years ago and served this potato dish. It was a huge hit with everyone who attended! It is, by far, the most creamy and flavorful potato dish that I have ever eaten. The recipe is from the October 1992 issue of Bon Appetite. -- posted by Southern Polar Bear

Rheinisches Muschelessen (Rhenish Mussel Meal)

Tue, 11 Oct 2005 10:51:53 -0400

Very easy to make and simple mussel recipe. This also a very basic recipe to cook mussels. It reminds me of my childhood. Muschelessen are a family tradition. The family spent hours eating fresh mussels served with bread, salted butter and a glas of beer. There is not restaurant or pub here in the Rhineland not offering mussels from September on. -- posted by Thorsten

Früchtebrot Mit Backobst (Fruit Bread With Mixed Dried Frui

Mon, 17 Oct 2005 19:59:52 -0400

A delicious sweet treat. Every year around November (or sooner) it is time to make fruit bread with mixed dried fruit. There is no Advent season in Germany without fruit bread. I found this easy to make fruit bread in a small book on Christmas bakery. I have changed it slightly and make several of this bread each year. The bread (which is more like a cake) is best, when you store it for at least for a few days wrapped tightly in aluminum foil. I love the taste and the different flavors of this bread. -- posted by Thorsten

Feuerzangenbowle (Burnt Punch, Traditional German Beverage)

Wed, 26 Oct 2005 19:29:39 -0400

Feuerzangenbowle has a long tradtion in our family. We used this recipe now for years and we don't change it. Feuerzangenbowle will be made every year at least once. Invite good friends, sit around the table with the Feuerzangenbowle on it, talk, laugh and enjoy the company of good friends. Very communicative and festive. When you set the "Feuerzangenbowle" on fire dim the light and enjoy the magic of this very special attraction. -- posted by Thorsten

Mandelspritzgebäck (German Christmas Almond Cookies)

Thu, 01 Dec 2005 10:40:39 -0500

I can't remember a single holiday season without this typical German cookie recipe. My Mom and my mother-in-law bake these cookies. As a child we helped bake them, and the fun part for us kids was always to "style" the cookies. I prefer them with any icing or decoration. -- posted by Thorsten

Terassenkuchen (Terrace Cake Cookies)

Sun, 11 Dec 2005 17:50:57 -0500

A very typical cookie in Germany for Christmas. -- posted by Thorsten

Hippocras (Non-Alcoholic)

Wed, 22 Feb 2006 15:12:37 -0500

Hippocras is a medieval spiced drink traditionally made with wine, but the Society for Creative Anachronism feast we attended served this non-alcoholic version of it. I imagine would be as delicious hot as it was cold! A yummy and unique alternative to iced tea or mulled cider. -- posted by Anissa Wolf

Traditional German Obst Kuchen - Fresh Fruit Flan (Sponge Cake)

Tue, 11 Apr 2006 14:18:26 -0400

Traditional German Obst Kuchen is a Fresh Fruit Flan with a sponge-type cake base, sometimes with a thin layer of custard, topped with fresh fruit and then sealed with a fruit glaze. Obst Kuchen is very typically served throughout Germany during the afternoon coffee hour, with dollops of freshly whipped cream. One of my favorite toppings is fresh whole strawberries with a red currant or strawberry glaze. Fresh raspberries or other fresh or canned fruits such as kiwis, apricots, cherries, gooseberries, and pineapple are also popular. The traditional pan used is a 10-inch German flan pan, however a torte or springform pan would also work. Adapted from my friend Maite C's Obst Kuchen Boden recipe that was given to me when we were stationed at Ft. Campbell KY. -- posted by BecR

No-Yeast Stollen

Tue, 30 May 2006 21:36:24 -0400

Submitted for Zaar World Tour '06. My recipe card says I got this from Family Circle Magazine in December 1986! I must have made it back then sometime, because there's a red star on the card, (good for gift-giving), and a note that the flavor of this traditional German Christmas bread improves with a few days aging... -- posted by Chef PotPie

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

Dominosteine (Layered Gingerbreads)

Wed, 13 Sep 2006 21:59:54 -0400

From an old German cookbook. Layers of gingerbread, black currant jelly, optional marchpane (almond paste) and gingerbread, all cut into small squares and glazed with dark chocolate. Have not tried it so far because I usually buy them (with marchpane). If you make them, let me know how it worked. - The measurement for cloves and cardamom is actually 1 tip of a knife each. I guessed the amount of almond paste needed as well as the prep time. Posted at a forum request. -- posted by Inge 1505

Black Forest Cake

Mon, 09 Oct 2006 21:03:41 -0400

From what I hear this is a pretty authentic German recipe. You can replace the alcohol with cherry juice if it's not your thing. -- posted by SweetySJD

Crock Pot Baked Spiced Red Cabbage With Apples or Pears

Fri, 20 Oct 2006 21:20:22 -0400

A delicious recipe using red cabbage, fragrant spices & apples or pears; whilst this is happily cooking away, the spicy smell pervades the kitchen & indeed the rest of the house and heralds the start of my festive baking & freezing season - who needs expensive pot-pourries! Not only is this dish delectable to eat alongside turkey, pork, beef and hams in particular - but the colour is just gorgeous, a rich jewelled ruby red! This cabbage can be kept warm for long periods, reheated and also freezes very well, making it a very well behaved recipe!! -- posted by French Tart

German Cabbage Rolls

Sun, 11 Feb 2007 08:34:22 -0500

My grandmother's recipe if memory my serves. -- posted by MuddyBoy

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

Mouth Watering Pot Roast

Mon, 12 Mar 2007 15:35:26 -0400

This is the most delicious pot roast I've ever had, and I've had many. The moist meat falls apart. Also, it doesn't give you that heavy feeling after you eat it. My whole family loves this and I would definitely serve it to special guests. It's fairly easy to make and is very hard to mess up. -- posted by Food of the Gods!

Spaetzle Dumplings

Tue, 03 Apr 2007 21:35:52 -0400

These are SO yummy! I love them with cheese and butter. -- posted by FloridaGrl

Deutsch Mai Bowle (Strawberries in May Wine Bowl) a German Tradi

Tue, 17 Apr 2007 15:37:05 -0400

. -- posted by Mimi Bobeck

Westfälische Götterspeise (Westfalian Ambrosia)

Tue, 26 Jun 2007 14:28:39 -0400

A very regional, a very typical, and a very unique dessert in the region of Westfalia (Northrhine Westfalia, Germany). One ingredient is essential: pumpernickel - a very dark but still moist rye bread. The westfalian ambrosia is based on curd, whipped cream and this very special ingredient pumpernickel. Sounds different, but I love this treat. -- posted by Thorsten

German Dumplings (Spaetzle or Kniffles) for Soup or Saute

Thu, 25 Oct 2007 14:32:27 -0400

When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--! -- posted by Debber

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

Kokosmakronen (German Coconut Macaroons)

Tue, 20 Nov 2007 18:20:13 -0500

Kokosmakronen are very typical German Christmas Cookies. Traditional Kokosmakronen are nt using lemon peel in the dough. But it adds a fresh note to the coconut cookies. You can decorate the cookies with icing chocolate. I use a whole milk chocolate of a good quality. The method of heating the egg white mixture to 70°C will give the cookies more stand during baking and the keep their shape much better. If you don't have a suited icing bag you could spoon the dough on the wafers. -- posted by Thorsten

Magenbrot (Gingerbread Speciality)

Wed, 28 Nov 2007 17:02:12 -0500

Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best. -- posted by Thorsten

Vanillekipferl (Vanilla Cookies)

Tue, 11 Dec 2007 17:39:23 -0500

Vanillekipferl are very traditional German and Austrian Christmas Cookies. There is no Advent or Christmas without these typical cookies in the shape of a horseshoe or half moon. Use the best vanilla bean you can get, because it makes these cookies so special. The dough is a shortcrust and to shape the cookies might be tricky sometimes, because the dough will not stick together as you would like it to. But if that happens, the dough is right on, just be patient and take some time. -- posted by Thorsten

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

Easy!!! Yum!! Mrs.west's German Potato Salad

Thu, 14 Feb 2008 03:27:46 -0500

Let me tell you this kicks butt!!! My girlfriend's momma makes this and it is to die for!!! -- posted by barberbabe

Choucroute Garnie a L'alsacienne (Alsatian Pork W/Sauerkraut)

Tue, 19 Feb 2008 00:00:49 -0500

Was served this recipe by friends. Favorite of the family! -- posted by Celticevergreen

Haselnuss Bällchen (Hazelnut Balls)

Thu, 03 Apr 2008 17:39:55 -0400

These light and airy balls of hazelnuts are just like the Ferrero Rocher chocolates but without the chocolate. I know that will offend some people - no chocolate, huh! These are good neverless. -- posted by Celticevergreen

Mandelkränzchen (Almond Wreaths)

Thu, 03 Apr 2008 17:44:17 -0400

This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator. -- posted by Celticevergreen

Kirschsosse (Cherry Sauce)

Fri, 04 Apr 2008 02:12:52 -0400

The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box. -- posted by Celticevergreen

Brotchen -Traditional German Bread Rolls

Wed, 28 May 2008 20:15:23 -0400

When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside......... -- posted by Um Safia

Jutta's Traditional German Spaetzle With Sauerkraut.

Wed, 28 May 2008 20:24:14 -0400

What could be more delicious than speatzle or sauerkraut? I'll tell you -- Spaetzle with Sauerkraut of course!!! This is the traditional version & is so tasty! Posted for ZWT 4. -- posted by Um Safia

Bayrischer Gulasch: German Goulash Stew - Crock Pot or Oven

Thu, 29 May 2008 02:01:23 -0400

A firm favourite of mine when I lived in Herford in West Germany. This recipe comes from a German friend of mine who lives in Bavaria, and is delicious served with sour cream, dumplings or noodles - oh yes, don't forget the crusty sourdough bread as well! Although this is nice served with the above accompaniments, it is essentially a one pot meal which is sufficient to feed most hungry families. It can be cooked on the top of the stove or in a crock pot; the latter method is my favourite, especially when I am very busy or I need to go out! -- posted by French Tart

Nonni's Old Fashioned German Troco Nut Cookies

Fri, 14 Nov 2008 18:16:54 -0500

This is my grandma Nonni's German family recipe handed down and the "very special Christmas cookie" baked in our family every holiday season. Friends and family always look forward to these crispy, nutty treats. They go great with coffee, tea and hot chocolate! -- posted by Pamela J

Hot Mulled Cider - German Glühmost

Wed, 07 Jan 2009 01:49:33 -0500

Traditional hot mulled cider with white wine 'Glühmost', and the more common red wine version 'Glühwein' are served throughout the cold weather season, and are sold by-the-mug at outdoor Christmas Markets in Germany. Delicious! -- posted by BecR

Super Awesome Pretzels

Sat, 18 Apr 2009 16:54:52 -0400

These pretzels are delicious! They remind me of the pretzels sold at the ballpark. I used my regular bread recipe as a base and added the poaching step to give them that lovely, unique pretzel-y flavor. I like to make them with half wheat and half white flour. NOTE: for a sweet topping, bake the pretzels plain; when theyre done, brush with butter and sprinkle them with a cinnamon and sugar mixture (3 parts sugar to 1 part cinnamon) -- posted by Mr. Beetty

Apfelschorle (Apple Spritzer)

Fri, 24 Apr 2009 10:17:29 -0400

This simple and refreshing beverage is made of equal parts apple juice and carbonated mineral water. You may mix equal parts Apfelschorle with white wine for a "Weinschorle", or with beer for a "Apfel Berliner Weisse". Very popular in Germany and Europe! -- posted by BecR

Cool Cucumber Salad With Sour Cream and Chives (Gurkensalat)

Tue, 19 May 2009 01:58:37 -0400

A cool and refreshing accompaniment to fish or meat dishes. Simple and good! From my mother and grandmother. -- posted by BecR

Gouloster

Thu, 28 May 2009 23:26:04 -0400

This is one of our Christmas traditions. My Grandmother used to make this. There was no recipe, grandma would mix the ingredients and take a piece and cook it in a skillet and then taste it, adjusting as she went. -- So one Thanksgiving my aunt grabbed ingredients from grandma, I measured, and my sister wrote down the amounts. -- Can be cooked in a pressure cooker at 15 PSI for 45 minutes. Never fill a pressure cooker over 2/3 full, or the recommendation of your pressure cooker manufacture. With our 6 quart this would take 3 batches (raw cabbage takes up a lot of room). -- About wrapping the pork balls, I only do this for very special occasions, almost never, I just slice the cabbage about 1/4 inch thick to layer in about 3/4 inch layers. -- posted by SC David Cooks

Grandmother's Strawberry Jam

Tue, 01 Sep 2009 13:02:59 -0400

Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered scones with Devon or Cornish cream for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy! -- posted by BecR

German Toffee (Sahne-Bonbon)

Tue, 08 Sep 2009 17:08:20 -0400

This recipe makes just a small amount of creamy, delicious toffee. A great back-to-school treat. I used to make this super simple toffee with my mother and grandmother when I was a child, and it was my favorite candy! I've translated the recipe from a very old and treasured German children's cookbook. -- posted by BecR

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl